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1/3 cup 83 mlflour
1 tsp 5 mlsalt
½ tsp 3 mlpepper
3 lbs 1.4 kgchicken pieces
1 Tbsp 15 mloil/butter/margarine
4 large peeled and sliced carrots
2 stalks sliced celery
1 diced onion
1 tsp 5 mldried rosemary (crumbled)
2 cups 500 mlstock/wine/water
1 cup 250 mlfrozen peas
Dumplings:
2 cups 500 mlflour
4 tsp 20 mlbaking powder
1 tsp 5 mldried rosemary (crumbled)
½ tsp 3 mlsalt
1 cup 250 ml milk
2 lightly beaten eggs
fresh rosemary sprigs

In a large kettle, COOK 1/3 cup83 ml flour, 1 tsp 5 mlsalt, pepper, chicken and oil over medium-high heat until chicken is brown on all sides (about 10 minutes)
ADD carrots, celery, onion, 1 tsp 5 mlrosemary and stock. COOK over medium-low heat for 1 hour.
ADD peas. STIR gently.
In a bowl, SIFT together 2 cups 500 ml flour, baking powder, 1 tsp 5 ml rosemary and ½ tsp 3 mlsalt.
In a measuring cup, combine milk and egg. MIX WELL. ADD to flour mixture.
STIR to make a lumpy dough.
DROP mixture over stew. COVER and COOK on medium-high for 15–20 minutes.
TEST by inserting skewer or chopstick in center of dumpling. It should come out clean.
SERVE garnished with fresh rosemary sprigs.

For Slow-Cooker:
In a large skillet, COOK flour, salt, pepper chicken and oil over medium-high heat until chicken is brown on all sides (about 10 minutes)
MEANWHILE, ADD carrots, celery, onion,1 tsp 5 mlrosemary and 1½ cups375 ml stock to slow-cooker.
SET chicken pieces over vegetables.
POUR ½ cup 125 mlstock into skillet and COOK over medium-high heat, scraping up brown bits from bottom of skillet. POUR pan juices into slow cooker.
COVER and COOK on low for 8–10 hours or high for 4–6 hours.
ADD peas and STIR gently.
MAKE dumpling mixture as above.
DROP dumpling mixture over chicken pieces. COVER and COOK on high for 25–30 minutes.
TEST and SERVE as above.

Notes: Serves 5. Refrigerate for 1 day. Stew can be frozen – after heating, dumplings can be made and cooked on top.

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2 lbs900 g chicken pieces
2 Tbsp30 ml flour
1/4 cup60 ml butter/margarine/oil
2 finely chopped onions
1- 2 cups250 - 500 ml minced carrots/celery/vegetables
1 clove chopped garlic
1 Tbsp15 ml paprika
salt and pepper
1/2 cup125 ml white wine
1 1/2 cup375 ml chicken stock/water
1 cup250 ml sour cream/yogurt
2 bay leaves

COAT chicken in flour.
In a large pan, SAUTÉ chicken in the butter until BROWN.
REMOVE chicken and set aside.
ADD onions, carrots, celery and garlic to pan. COOK until soft but not brown.
ADD paprika. COOK 1 minute. ADD salt and pepper to taste.
ADD the browned chicken, wine and stock. COVER and SIMMER 45 minutes.
STIR IN the sour cream. ADD bay leaves.
COVER and slowly bring to boil. STIR gently 2-3 times.
Serve over nokedli, egg noodles or rice.

For Slow-Cooker:
COAT chicken in flour. SAUTÉ chicken in the butter until BROWN.
ADD to cooker.
ADD onions, carrots, celery and garlic to pan. COOK until soft but not brown.
ADD paprika. COOK 1 minute.
ADD these vegetables to cooker. ADD salt and pepper to taste.
DEGLAZE the pan with a bit (3 Tbsp45 ml) of the stock. ADD to cooker.
ADD wine and stock (use only 1/2 cup125 ml of the stock) to cooker.
COOK for 3 hours on high.
STIR IN the sour cream. ADD bay leaves.
COOK a further 20 minutes on high.

Notes:
Serves 6? Can be refrigerated for 3 days or frozen for 1 month.

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2 Tbsp30 ml canola oil
2 finely chopped onions
2 finely chopped carrots
3 sticks of cinnamon
3 Tbsp45 ml finely chopped garlic
2 Tbsp30 ml finely chopped ginger
1 28 oz796 ml can diced tomatoes
1 Tbsp15 ml salt
1/2 Tbsp8 ml ground black pepper
1 tsp5 ml turmeric
1 Tbsp15 ml cumin seeds
1 Tbsp15 ml1Tbsp coriander seeds
1 Tbsp15 ml garam masala
1 pinch ground nutmeg
1 pinch mace
1/2 tsp2 ml ground cayenne pepper/chili powder
3 lbs1.36 kg boneless, skinless chicken thighs
1 cup250 ml sour cream/yogurt
2 cups500 ml water
1/2 cup125 ml chopped fresh cilantro

Serve with:
Naan bread/pita bread/rice/mashed potatoes

TOAST cumin and coriander seeds. GRIND toasted seeds (this step is optional – you could just use ground seeds)
In a large skillet, HEAT oil on medium heat. ADD onions and cinnamon. SAUTE for 6 minutes.
ADD garlic and carrots. SAUTE for 4 minutes.
ADD ginger, tomatoes and all seasoning and spices (not cilantro). COOK for 5 minutes.
ADD chicken. STIR well. COOK for 10 minutes.
Add sour cream and water. STIR well. INCREASE heat to medium high.
Bring to BOIL. REDUCE heat to medium.
COVER and COOK for 15 minutes, stirring twice. If meat is not cooked, cook 5 more minutes.
REMOVE cinnamon. ADD cilantro.

For Slow-Cooker:
OMIT oil and 1 cup of water.
ADD everything except sour cream and cilatnro. COOK for 4 hours on high.
ADD sour cream. COOK 15 minutes more. REMOVE cinnamon. ADD cilantro

Notes:
Serves 6? Can be refrigerated for 3 days or frozen for 1 month.

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1 lbs450 g ground beef
1/4 lbs110 g pork sausage
1 small diced onion
1 clove minced garlic
1 16 oz470 ml can tomatoes
1 16 oz can whole kernel corn
20-24 pitted black olives
1 ½ tsp8 ml salt
2-3 tsp10 - 15 ml chili powder
1 tsp5 ml cumin seed
1 cup250 ml cornmeal/masa harina
1 cup milk
2 eggs well beaten
1 cup grated cheddar/monterey jack cheese

PREHEAT oven to 350F175C .
COOK beef, sausage, onion and garlic in a large skillet 8-10 minutes.
DRAIN fat.
ADD tomatoes, corn, olives and seasonings; HEAT to boiling.
TRANSFER into an ungreased baking dish (8”X8”X2”) or 2 quart2 l casserole.
MIX cornmeal, milk and eggs; SET ASIDE 10 minutes: MIX well; POUR on top of meat mixture.
SPRINKLE on cheese.
COOK in oven uncovered 50-60 minutes at 350F175C.

For Slow-Cooker:
SAUTÉ beef , sausage, onion and garlic in a skillet 8-10 minutes.
DRAIN fat.
TRANSFER to cooker.
ADD tomatoes, corn, olives and seasonings. COOK on low 4 hours.
MIX cornmeal, milk and eggs; SET ASIDE 10 minutes; MIX well; POUR on top of meat mixture.
SPRINKLE on cheese.
COOK on high 1 hour.

Notes:
Serves 5. Can be refrigerated for 3 days or frozen 1 month.

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2 1/2 cups625 ml dry kidney beans, soaked/2 cans*
1 cup250 ml tomato juice
1 cup250 ml uncooked bulgur
2 lbs900 g stewing beef
2 chopped onions
7 large cloves minced garlic
1 diced carrot
1 diced rib of celery
2 tsp10 ml cumin
2 tsp10 ml basil
2 tsp10 ml chili powder
1 1/2 tsp8 ml salt (*a little less if beans are canned with salt)
black pepper
1 chopped bell pepper
14 1/2 oz430 ml can tomatoes (include juice)
3Tbsp45 ml /1/2 a small can tomato paste

Serve with:
Minced fresh parsley
Grated Monterey jack/cheddar cheese

If using dry beans, SOAK in plenty of water for at least 10 hours.
DRAIN, RINSE and SET ASIDE.
In a pot, ADD beans and COVER with water.
HEAT to a BOIL, then TURN down to SIMMER.
COOK until beans are tender (2 hours for raw beans, ½ hour for canned.)
DRAIN and SET ASIDE.
In a small pot, HEAT to a BOIL the tomato juice.
ADD bulgur. STIR and SET ASIDE.
In a large pot, BROWN the beef over medium-high heat (about 10 minutes.)
ADD onion, half the garlic, carrot, celery and seasonings.
COOK over medium heat 5 minutes.
ADD bell pepper. COOK over medium heat 5 minutes.
ADD beans, bulgar wheat, tomatoes, and tomato paste. SITR well. SIMMER 15 minutes.
ADD remaining garlic.
SIMMER 15 minutes.

For Slow-Cooker:
If using dry beans, SOAK in plenty of water in the cooker (no heat) for at least 10 hours.
DRAIN and RINSE beans.
In a skillet, BROWN the beef over medium-high heat (about 10 minutes.)
ADD all ingredients (except the parsley and cheese) plus 2 cups water to the cooker.
COOK 6 hours on high for raw beans, 4 hours for canned.

Notes:
Serves 6. Can be refrigerated for 3 days. Carrots will go a little spongey if frozen.

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2 peeled and thinly sliced potatoes
2 peeled and thinly sliced beets
4 cups1 litre stock/water
2 Tbsp30 ml butter/oil
1 1/2 cups375 ml chopped onion
1 tsp5 ml caraway seed
2 tsp10 ml salt
1 stalk celery
1 large sliced carrot
3 cups750 ml chopped/grated red cabbage
1/2 tsp3 ml black pepper
1/4 tsp1 ml dill weed
1 Tbsp15 ml cider vinegar
1 Tbsp15 ml honey/brown sugar
1 cup250 ml tomato purée

Options:
1 Tbsp15 ml raisins
3 Italian sausages

Serve with:
sour cream
dill weed
chopped tomato
1 loaf dark rye bread

SIMMER potatoes, beets and stock in saucepan 20 minutes.
COOK onions and butter in a large kettle 5 minutes.
ADD caraway and salt (and sausages); cook 8 minutes.
ADD celery, carrots, cabbage and liquid from beets; cover and cook 10 minutes.
ADD potatoes, beets, pepper, dill weed, vinegar, honey and tomato purée (and raisins).
COVER and SIMMER 20 minutes.
Serve with toppings and bread.

For Slow-Cooker:
1 lbs450 g stewing beef dredged in flour is a nice substitute for the Italian sausage, but only in the slow-cooker.
SAUTÉ onions (and sausage or beef) 8-10 minutes. (Drain sausage fat.)
ADD all ingredients to cooker.
COOK on high 4-6 hours or low 6-8 hours. STIR once midway through cooking.

Notes:
Serves 6? Can be refrigerated for 3 days or frozen 1 month.
Slicing the vegetables creates a stew-like consistency. Processing the onion, celery, carrot and cabbage is quicker and makes it soup-like (don’t process the potatoes and beets.)

Click for printer-friendly PDF's in imperial or metric measurements

4 - 5 lbs1.8 - 2.2 kg boneless, or 8 - 9 lbs3.6 - 4 kg bone-in lamb shoulder
2 1/2 tsp13 ml salt
1 1/2 tsp8 ml black pepper
2 Tbsp30 ml olive oil
1 chopped onion
1 chopped rib of celery
1 peeled and diced carrot
1 peeled and diced small turnip/parsnip
1 tsp5 ml ground coriander seed
1 tsp5 ml ground cumin
1/2 tsp2.5 ml turmeric/fenugreek
a pinch of saffron threads/powder/curry powder
2 cups500 ml beef/lamb/vegetable stock
1 cup250 ml tomato puree
1 bay leaf

Serve over:
mashed potatoes/rice/egg noodles

PREHEAT oven to 425F220C.
RUB 1 tsp5 ml salt and 1/2 tsp2.5 ml pepper onto lamb.
HEAT oil in a large oven-proof pot over high heat.
ADD lamb; BROWN on all sides (2 minutes a side).
REDUCE heat to medium.
ADD onion, celery, carrot, turnip, 1 1/2 tsp8 ml salt, 1 tsp5 ml each of pepper, coriander and cumin, 1/2 tsp2.5 mlturmeric and a pinch of saffron.
COOK 10 minutes.
ADD stock, tomato puree and bay leaf.
COVER, BRING to a simmer.
PLACE in oven. REDUCE oven to 325F160C.
COOK 2-2 ½ hours (up to 3 ½ hours if bone-in).
REMOVE bay leaf.

For Slow-Cooker:
RUB 1 tsp5 ml salt and 1/2 tsp2.5 ml pepper onto lamb.
HEAT oil in a Dutch oven over high heat.
ADD lamb; BROWN on all sides (2 minutes a side).
PLACE in cooker.
REDUCE heat of Dutch oven to medium.
ADD onion, celery, carrot, turnip, 1 tsp5 ml salt, 1/2 tsp2.5 ml each of pepper, coriander, cumin and turmeric and a pinch of saffron.
COOK 10 minutes.
ADD to cooker along with 1 1/2 cups375 ml stock, tomato puree and bay leaf.
COOK on high 4 hours or low 7 hours.
REMOVE bay leaf.

Notes:
Serves 6. Can be refrigerated for 3 days or frozen 1 month.