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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 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.)