Wild Idea Buffalo Recipe of the Week – Navajo Buffalo and Corn Dumpling Stew

December 18, 2013 at 9:27 AM | Posted in Wild Idea Buffalo | Leave a comment
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I haven’t tried this one yet but it’s just one of those recipes that you look at the name and the ingredients and you just know it’s going to be delicious! I hit Jill’s O’Brien older recipe archive for this one, from 2012. It’s this weeks Wild Idea Buffalo Recipe of the Week -Navajo Buffalo and Corn Dumpling Stew.

 

Wild Idea Buffalo Navajo Buffalo and Corn Dumpling Stew

 

Navajo Buffalo and Corn Dumpling Stew (Serves 8)

This light stew allows each ingredient to stand on its own. Although you immediately think hearty comfort food, this dish has more of an elegant taste and finish. A new favorite!

 

Ingredients:

For Stew:

2 lbs. Bison Stew Meat, rinsed and patted dry
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, minced
4 celery stalks with leaves, sliced, divide into 2 piles
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 ½ quarts vegetable stock or organic chicken stock
3 tablespoons tomato paste
4 red potatoes, cubed (can substitute yams)
5 carrots, halved and sliced
For Dumplings:

½ cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground sage
2 tablespoons cold butter
½ cup frozen whole kernel corn
1/2 cup 2% milk
Preparation:

1 – Season meat with salt and pepper, tossing to coat.
2 – In heavy stock pot, over med-high to high heat, heat 1 tablespoon of oil.
3 – Add half of stew meat and cook until brown, stirring occasionally. Transfer browned meat to a bowl, and repeat above step with remaining half.
4 – Return first batch of browned stew meat back to the pot and add the onion, garlic, half of celery and spices. Stir to incorporate and cook until vegetables are tender.
5- Stir in stock and tomato paste, and bring to a boil.
6 – Add potatoes and let come to a boil. Cover and reduce heat to low. Simmer for 45 minutes or until stew meat is tender.
7 – Add carrots and remaining celery and cook for an additional 10 minutes.
8 – During last stages of braising combine cornmeal, flour, baking powder and salt.
9 – Cut in butter until mixture is crumbly. Add 1 cup frozen corn and stir to incorporate.
10 – Stir in milk to form dough.
11 – Drop round tablespoons of dough into simmering pot. Cover and simmer for 12 minutes.
12 -To serve, spoon stew onto individual plates, placing dumplings on top. Serve with my friend Sue’s, Kale Salad, (recipe included with purchase).

Wine Pairing: Tempranillo, Bodegas Barco de Piedra, Ribera del Duero, Spain.

A nicely rounded combination of fruit and earth, with lively acidity.

 
http://wildideabuffalo.com/2012/navajo-buffalo-and-corn-dumpling-stew/

 

 

 

Wild Idea Buffalo Stew Meat
Stew Meat – 2 Lb
Flavorful, healthy and incredibly easily. Pre-cut from our buffalo roasts, the ready to use stew meat is super convenient! Great for soups, stews, or stroganoff. 2 lb. Package (Also available in 1 lb. pack)

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/2-lb-stew-meat

Chicken and Dumplings

April 12, 2012 at 5:11 PM | Posted in chicken, Food | Leave a comment
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Today’s Menu: Chicken and Dumplings

Well it was my first attempt to make Chicken and Dumplings and if I do say so myself they turned out pretty tasty! I come from a long line of Chicken and Dumplings makers. My Grandmother, Ida, made the most delicious Dumplings ever! Big and fluffy melt in your mouth Dumplings. Then my Mom took over the as Dumpling maker and her’s are just as good! Mine for a first attempt wasn’t nearly as good as any of theirs but they weren’t too bad at all. I used Bisquick Heart Smart Mix for the Dumplings and Chicken Breasts as my Chicken. To make the Stew I boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked I removed it from the pot and roughly shredded it. I returned it to the pot and added my Dumplings, reducing the heat, that I had made while the Chicken was boiling. I boiled the two together uncovered for 10 minutes and then another 12 minutes covered until they were done. Practice makes perfect so I’ll be making them again. I left the recipe for the Dumplings at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Sliced Mangos.

Dumplings

Ingredients:

2/3 Cup Bisquick Heart Smart Mix
3 Tbsp Fat Free Skim Milk, I actually used about 3 1/2 to 4 Tbsp

Directions:

*Stir Ingredients until soft dough forms.
*Drop by spoonfuls into boiling stew; reduce heat.
*Cook uncovered 10 minutes; cover and cook 10 minutes or until done.

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