Crowder Pea Stew with Cornmeal Dumplings

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1  bay leaf 
• 0.5 teaspoon pepper black
• 1 tablespoon butter melted
• 1 cup celery finely chopped
• 1 large eggs lightly beaten
• 3 cups less-sodium chicken broth fat-free
• 0.5 cup flour all-purpose
• 0.3 cup buttermilk low-fat
• 8 ounce pre mushrooms 
• 1 tablespoon olive oil 
• 1 cup onion finely chopped
• 1 tablespoon teaspoon oregano dried fresh chopped
• 2 cups crowder peas fresh
• 0.5 teaspoon salt 
• 0.5 teaspoon sugar 
• 1.5 pounds tomatoes peeled chopped
• 0.5 cup cornmeal yellow

Equipment

• bowl
• whisk
• dutch oven

Directions

1. To prepare stew, heat oil in a large Dutch oven over medium heat.
2. Add onion; cook 5 minutes or until golden, stirring frequently.
3. Add celery, salt, and mushrooms; cook 3 minutes, stirring frequently.
4. Add broth, peas, oregano, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until peas are tender.
5. Add tomatoes; return to a boil. Reduce heat, and simmer, partially covered, 15 minutes. Discard bay leaf.
6. To prepare dumplings, while stew is simmering, combine cornmeal and next 4 ingredients (cornmeal through sugar) in a bowl, stirring with a whisk. Stir in buttermilk, butter, and egg; let stand 10 minutes.
7. Drop dough by tablespoonfuls into stew to form 15 dumplings. Cover and cook 15 minutes.
8. Garnish with parsley, if desired.