• 3/4 tsp. dry mustard
• 1/2 tsp. salt
• 3 tbsp. very cold, unsalted butter, cut into little bits
• 1 1/2 oz. (about 1/3 c.) mild Cheddar cheese, shredded
• 1/2 c. milk
Combine the tomatoes, cauliflower, zucchini, green beans, onion, peas, broth, basil, marjoram and salt in the slow cooker.
Cover and cook on low for 5 hours, or until the stew is beginning to meld with lots of sauce around the vegetables.
Whisk the flour, baking powder, mustard and salt in a large bowl. Cut in the butter with a pastry cutter or a fork, working the dough repeatedly through the tines until the mixture resembles coarse but dry sand.
Stir in the cheese and milk until a wet dough forms. Drop by rounded tablespoons all over the top of the stew until they are about half submerged in the stew.
Cover and cook on high for 1 hour, or until the dumplings are set and the sauce is bubbling around them.
Nutrition information per each of 6 servings:
Calories 260 Fat 9 g
Sodium 570 mg Saturated fat 5 g
Carbohydrates 37 g Calcium 180 mg
Protein 9 g Cholesterol 24 mg
Dietary fiber 5 g
Diabetic exchanges per serving: 3 vegetable, 1 ½ bread/starch, 2 fat.