INGREDIENTS

INSTRUCTIONS

ADDITIONS
REVIEW: Colorful and spicy stew; serve with a European blend or spinach
salad and rolls. To enhance the flavors of winter squash and potatoes we
briefly sauteed the large (1-1/4") cubes in annato flavored oil to coat and
then roasted the vegetables with herbs and spices. Tip: Make the squash
cubes larger than the potato chunks, which will be denser. Allow to cool
then proceed to assemble the stew. If you prefer not to use a hot chutney
as a condiment, add a few red pepper flakes to the stew when you add the
seasoned pepper.
PANTRY *Schilling's seasoned pepper: dried bell pepper flakes and black
peppercorns, coarsely ground. *Fall Harvest Chutney by Harry and David;
contains apples, corn syrup, brown sugar, water, cranberries, vinegar, red
bell peppers, onions, raisins, jalapeno peppers, pectin, spice, salt,
crushed garlic.
INSTRUCTIONS: Cut onion in half lengthwise; cut into 1/2" slices but do not
separate into rings. Heat oil in large roasting pan over medium. Add the
annato seeds and cover the pan. When you hear the seeds pop (if they are
fresh) or after about 1 minute, stir the seeds to color the oil. Turn off
the heat; remove and discard seeds.
Add the potato chunks, garlic cloves, and onion slices to the pan; toss to
coat with the oil. Layer the pumpkin or winter squash cubes on top;
sprinkle with coriander, nutmeg and savory. Drizzle with the juice of 1/2
lime. Cover. Roast in a 400F (200C) oven for about 30 minutes. Remove from
oven and let stand to cool for at least 30 minutes.
Remove the onion pieces and garlic and coarsely chop. Heat another pan,
about 3 qt., and when moderately hot, add the onion and garlic and stir to
dry slightly. With a slotted spoon, transfer the potatoes and squash to the
pan. Sprinkle generously with the assorted peppers. Cook undisturbed to dry
a bit then add the hearty vegetable broth, including the broth from the
roasting pan, the potato flakes or other thickener, and peas. Bring just to
a boil, then simmer for about 6 minutes. Adjust flavor with salt or garlic
salt. Serve in bowls and top each serving with a teaspoon of a spicy
relish. PER SERVING: 190 CAL, 5.7G fat (26% cff); 29.6G carb.
~-[veg times]-- PEPPERED PUMPKIN AND POTATO RAGOUT (Stove top). No annato
or spices used for roasting. In large pot, heat oil over medium heat. Add
onion and garlic, and cook, stirring often, until onion is soft, about 5
minutes. Add pumpkin (or other winter squash), potato, salt, and a blend of
black, white and chilli pepper flakes, all coarsely ground. Toss to coat
with oil. Stir in the stock and bring to a boil. Reduce heat to a simmer
and cook until pumpkin and potato are tender, about 20 minutes. Add peas
and cook just until peas are tender, about 5 minutes. Serve hot. PER
SERVING: 156 CAL, 4.0G fat (23% cff); 6G prot.; 27G carb; 1080MG sodium
(mostly from the stock and the salt); 5G fiber.
Recipe by: Hanneman (sa VegTime Jan 98)
Posted to Digest eat-lf.v097.n003 by KitPATh <phannema@wizard.ucr.edu> on
Jan 03, 1998

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