11-11-2003, 09:23 AM
I lost this favorite recipe from Cooking Light. It calls for Buttercup Squash and Hominy, and is topped with chopped green bell pepper amd toasted fennel seeds. Can anyone help ?
11-11-2003, 09:43 AM
I found this.
From Cooking Light
2 teaspoons cumin seeds
1 tablespoon vegetable oil
1 cup chopped red onion
1 teaspoon sugar
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 garlic clove, minced
4 cups cubed peeled buttercup or other winter squash (about 2 pounds)
2 cups water
1 (15.5-ounce) can yellow hominy or whole-kernel corn, drained
1 (10 1/2-ounce) can beef broth
1/2 cup chopped green bell pepper
1/4 cup minced fresh cilantro
Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted. Remove seeds from pan.
Heat oil in saucepan over medium heat until hot. Add 1 teaspoon toasted cumin seeds, chopped onion, and sugar; sauté 5 minutes or until onion is lightly browned. Stir in flour, chili powder, and garlic. Add squash, water, hominy, 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 teaspoon toasted cumin seeds, chopped bell pepper, and cilantro.
Yield: 4 servings (serving size: 1 1/2 cups)
NUTRITION PER SERVING
CALORIES 220 (19% from fat); FAT 4.8g (sat 0.8g, mono 1.4g, poly 2.3g); PROTEIN 8g; CARB 44.8g; FIBER 4.6g; CHOL 15mg; IRON 3.2mg; SODIUM 764mg; CALC 82mg;
Cooking Light, NOVEMBER 1997
11-15-2003, 08:15 AM
Thank you, Leigh for the recipe - it was excatly the one I was looking for. It's a brisk weekend in Boston and this stew will be just the thing to take the chill off !
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