Buttercup-hominy stew

Yield: 1 Servings

Measure Ingredient
2 teaspoons Cumin seeds
1 cup Chopped red onion; (can use regular onion)
1 teaspoon Sugar or substitute
2 tablespoons Flour
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

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