Native American Stew with Cornmeal Dumplings featuring Howard Lyman, on Go Veggie! with Kay
Founder of The Vegan Museum, Kay Stepkin teaches viewers how to make vegetarian dishes including a Native American stew with cornmeal dumplings, salad, and walnut cookies. Plus an interview with Howard Lyman, author of 'Mad Cowboy: Plain Truth from the Cattle Rancher who Won't Eat Meat'.
All rights reserved by Kay Stepkin, for more information please visit
BLACK BEAN SOUP with SWEET JALAPENO CORNBREAD
BLACK BEAN SOUP with SWEET JALAPENO CORNBREAD
Serves 6-8
6 slices bacon, chopped
1 medium yellow onion, chopped
½ red bell pepper, chopped
½ orange bell pepper, chopped
½ yellow bell pepper, chopped
3 stalks celery, chopped
4 cans black beans, partially drained
1 can Rotel tomatoes with juice
1 cup chicken stock
½ teaspoon cumin
½ teaspoon garlic powder
Salt and pepper to taste
In the bottom of a 5.5qt dutch oven or heavy-bottomed pot, saute bacon until brown and crispy. Remove to a paper towel-lined tray and reserve fat in the pot. Saute onion, peppers, and celery in reserved bacon fat until tender. Stir in beans, tomatoes, stock, and seasonings. Allow to simmer for at least 20 minutes to develop flavor. In the meantime, make the cornbread. Serve with sour cream, shredded cheese, chopped scallions, and crisped bacon pieces.
-for the cornbread-
⅓ cup crisco shortening
1 cup yellow cornmeal
1 cup flour
¼ cup sugar
A scant 1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 large egg
1 ¼ cup buttermilk
2-3 Tbls jarred chopped jalapenos
Put crisco in an 8-10” cast iron skillet and put in the oven while the oven preheats to 400F. Combine the dry ingredients. Stir in egg and buttermilk. Carefully remove hot skillet and pour melted crisco into the batter. Stir and pour back into the skillet. Spread out. Bake 18-20 minutes until golden brown.
A Traditional Appalachian Meal and How to Make Soup Beans and Kilt Lettuce
*Recipe starts at: 10:02
Come cook supper with me! We're having Soup Beans, Cornbread, Fried Taters with Ramps, Kilt Lettuce, Fat Back, Vidalia Onions, Squash Pickles, and Peach Cobbler with ice cream for dessert.
How to make Kilt Lettuce:
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Beans Soup with Dumplings Recipe | Ultimate Comfort Food | Boy ak Sòs Pwa |
Hi guys!
I am sharing with you an amazing comforting Haitian dish, it's perfect on cold rainy days. I hope this recipe is easy to follow, Enjoy.
INGREDIENTS;
Beans sauce with dumplings
2 red cups kidney beans
1 scallion
3-4 cloves garlic
olive oil
2 1/2 cups flour
1 cup cornmeal
Smoked turkey
3 tbs epis
Red bell pepper
1 cup water
2 tsp salt
Thyme
Parsley
1 tbs black pepper
3 tbs epis
2 tbs all purpose chicken seasoning
1 tbs Goya adobo
1 tbs bitter orange juice
Cloves
1 can coconut milk
2 tbs butter
I cooked my dry beans with 1 scallion, 3 garlic cloves and 1 tbs olive oil for approximately 2 hours or until very soft.
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Dried Pinto Beans Seasoned with a Ham Bone and Crispy Southern Cornbread
Today we are making pinto beans seasoned with part of the ham bone from Monday’s ham video. We are also making crispy southern cornbread to go with it.
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The FLUFFIEST Dumplings For Stews! How To Make Dumplings!
This simple and easy dumpling recipe makes the most delicate, fluffy dumplings every time! These dumplings are perfect for chicken or turkey stews, as they soak up the flavours of the stock! They're so good, I could eat them on their own!
If you'd like to see these dumplings in a recipe, be sure to watch my leftover turkey stew recipe video here:
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INGREDIENTS
240g (1.9 cups) plain flour
18g (4 tsp.) baking powder
6g (1 tsp.) salt
170ml (0.7 cups) whole milk
57g (4 tbsp.) butter, melted
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