Date: Wed, 8 Apr 1998 17:42:51 -0400 (EDT)
From: "Elizabeth J. Rowe" (erowe02@emory.edu)
I adapted this recipe from the Nov/Dec 1997 issue of Cooking Light
magazine:
"Buttercup-Hominy Stew" (I don't think the type of squash really matters,
and I used corn instead of hominy)
2 tsp cumin seeds
1 c. chopped red onion (can use regular onion)
1 tsp. sugar or substitute
2 Tbs. flour
1 Tbs. 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 (10.5 oz) can broth (I used bullion cubes)
1 (15.5 oz) can hominy or corn
1/2 c. chopped green pepper
1/4 c. minced cilantro (I don't bother with this)
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)
kwvegan vegan