| 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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