Yield: 4 Servings
|1 pounds||Red kuri pumpkin; cooked|
|1 small||White onion (one-third cup); chopped|
|2||Green onions; chopped|
|1||Clove garlic; minced|
|1 teaspoon||Vegetable oil|
|¼ cup||Chopped red bell pepper|
|1½ cup||Shredded cabbage|
|¼ cup||Diced roasted jalapeno peppers|
|1 cup||Vegetable broth; from base|
|1 teaspoon||Ground ancho chilies; mixed with|
|¼ teaspoon||Olive oil|
|1 cup||Cooked black beans; drained and rinsed|
|1 tablespoon||Chipotle pepper with adobo sauce, minced|
|1 tablespoon||Soft bread crumbs; mixed with|
|1 teaspoon||Fresh lime juice; as thickener|
|2 tablespoons||Chopped fresh cilantro|
|3 cups||Cooked white rice|
|2 cups||Fruit salsa|
Cook wedges of squash until crisp tender (around 5 mins Microwave on High).
Let stand to cool and cook a little more. Pare, and cut into 1-inch chunks.
In a wok or large sauce pan, soften the onions with garlic in the oil over medium heat (5 to 7 mins). Add red pepper, cabbage, and jalapenos and saute until crisp tender (4 to 5 mins). Add the broth and ancho paste (chili powder and oil). Add pinches of cocoa powder, cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins and adjust to taste. Add the beans and the squash and simmer; adding water as needed to maintain a thin gravy.
Add the chipotle. Stir in the moistened bread crumbs and cook until noticeably thickener. Then add the fresh cilantro and heat through. Serve on cooked white rice. PER SERVING: 387 cals, 3.7 g fat (8½% cff) Approx PER SERVING: 479 cals, 3⅘ g fat (6.9% cff) with a fruit relish.
VARY: Use a bottle chipotle sauce like Troy's instead of canned chipotle adobo.
Recipe by: Hanneman November 1997 Posted to Digest eat-lf.v097.n299 by KitPATh <phannema@...> on Nov 24, 1997