Yield: 1 Servings
|½ cup||Winter squash (kabocha; butternut, delicata, acorn) cut into small chunks * note (up to 1)|
|½ can||Prepared beans (chickpeas; lentils, pintos, whatever)|
|2 tablespoons||Ff tomato sauce out of a jar; (a spicy marinara is good) (up to 3)|
|2 tablespoons||Salsa (corn salsa is my favorite; yum) (up to 3)|
|2 tablespoons||Dry corn grits; (the kind made for polenta)|
|1 cup||Greens (beet greens; chard, or spinach) chopped (up to 2)|
NOTE: I usually peel one or two squashes and leave them in the fridge, then it's very quick to chop bits off for a meal.
Serves one cold and hungry person.
Put squash in trusty saucepan and cover with water. Bring to boil and then simmer for about 5 minutes or so, until squash is just barely tender. Stir in tomato sauce, salsa, cornmeal, and beans. Layer greens on top (the intent of this is that they steam while the rest of the potful is simmering), and cover with lid. Allow to cook for about 2 minutes and then stir the greens into the stew. Cook for another minute or so until it looks perfect, eat!
Variations: sometimes I add slices of potato at the same time as the squash, and sometimes I'll toss in some frozen corn or prepared hominy out of a can. You can see I am usually in a hurry whilst cooking :-) Finally you may want to add salt -- I don't find it to be necessary, myself.
Posted to fatfree digest V97 #284 by Orca Starbuck <Orca@...> on Dec 3, 1997