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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

2 ts Cumin seeds
1 c Chopped red onion; (can use regular onion)
1 ts Sugar or substitute
2 tb Flour
1 tb Chili powder
1 Garlic clove; minced, (I probably use more than this)
4 c Cubed peeled buttercup or other squash; (about 2 lbs.)
2 c Water; (I use broth)
1 cn (10.5 oz) broth (I used bullion cubes)
1 cn (15.5 oz) hominy or corn
1/2 c Chopped green pepper
1/4 c Minced cilantro; (I don't bother with this)

INSTRUCTIONS

Someone recently asked for squash recipes. I know it's the wrong season,
but I adapted this recipe from the Nov/Dec 1997 issue of Cooking Light
magazine:
(I don't think the type of squash really matters, and I used corn instead
of hominy)
1. Cook cumin seeds in a large saucepan over medium heat 1 minute or until
toasted (as I recall it took longer than a minute). Remove seeds from pan.
2. "Saute" 1 tsp. cumin seeds, the chopped onion, and the sugar in a small
amount of broth or in a non-stick pan (the above-mentioned saucepan) until
onion is lightly browned (or until cooked). Stir in flour, chili powder,
and garlic. Add squash, water (broth), hominy (corn), and broth; bring to a
boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an
additional 10 minutes or until squash is very tender and stew thickens.
Stir in 1 tsp. toasted cumin seeds, chopped bell pepper and cilantro.
Yield: 4 servings (1.5 c. each)
Calories: ? (their version added oil), Fat: ?, Protein: 8 g, Carb: 44.8 g,
fiber: 4.6 g, sodium: 764 mg (probably less than this, actually), calcium:
82    mg.
(Their version used 1 Tbs. of oil and had 220 calories and 4.8 g of fat per
serving.)
Posted to fatfree digest by "Elizabeth J. Rowe" <erowe02@emory.edu> on Apr
8, 1998

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