| 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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