Yield: 1 Servings
|2 teaspoons||Cumin seeds|
|1 cup||Chopped red onion; (can use regular onion)|
|1 teaspoon||Sugar or substitute|
|1 tablespoon||Chili powder|
|1 \N||Garlic clove; minced, (I probably use more than this)|
|4 cups||Cubed peeled buttercup or other squash; (about 2 lbs.)|
|2 cups||Water; (I use broth)|
|1 can||(10.5 oz) broth (I used bullion cubes)|
|1 can||(15.5 oz) hominy or corn|
|½ cup||Chopped green pepper|
|¼ cup||Minced cilantro; (I don't bother with this)|
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 (1½ c. each) Calories: ? (their version added oil), Fat: ?, Protein: 8 g, Carb: 44⅘ g, fiber: 4⅗ g, sodium: 764 mg (probably less than this, actually), calcium: 82 mg.
(Their version used 1 Tbs. of oil and had 220 calories and 4⅘ g of fat per serving.)
Posted to fatfree digest by "Elizabeth J. Rowe" <erowe02@...> on Apr 8, 1998