by Kris Matz -- Kris@HighVelocityCommunications.com
What’s your favorite fall recipe for a chilly November evening? Mine is slow-cooked pork stew with baking powder dumplings.
Ingredients:
1 lb pork loin cut into bite-sized pieces
1 Tablespoon olive or canola oil
2 packets pork gravy mix (dry)
2 cups water
4 red potatoes, skins on, cut into bite-sized pieces
4 carrots, pealed, cut into ½” slices
1 large onion cut into chunks
1 cup peas
2 cups baking mix (such as Bisquick)
2/3 cup milk
Directions:
Brown the pork in oil over medium high heat. Reduce heat to low and add dry gravy mix and stir to coat pork. Slowly add water while stirring. Bring to a boil, then reduce heat and add potatoes, carrots and onion (do not add peas yet). Cover and slow simmer on the stovetop or in the oven until pork and vegetables are tender. (I like to let it simmer several hours to blend the flavors.) Add the peas.
Stir together the baking mix and milk until soft dough forms. Drop by spoonfuls into simmering stew. Cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes.
Spice it up a bit ~ a couple of alternatives:
Use one medium pealed and cubed sweet potato in place of the red potatoes for a sweeter taste.
Add some spice to your dumpling mix for more flavor—some that I’ve used include sage, thyme, parsley and garlic.
