Winter Vegetable Stew from Jump Up

[Guest guest]

The stew is colorful. Satisfying. --pat

 

* Exported from MasterCook *

 

Portuguese Vegetable Stew - Jump Up

 

Recipe By : Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Lowfat Stews

Vegetarian xported

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds butternut squash -- peeled and cored

or other winter squash

2 large sweet potatoes -- peeled

4 carrot

2 tablespoons vegetable oil -- PLUS

2 tablespoons oil for saute -- optional

or cooking spray

1 large yellow onion -- peeled

1 large red bell pepper -- cored

3 ounces chopped roasted jalapenos -- peeled and seeded

4 garlic cloves -- chopped

1 1/2 teaspoons marjoram

2 inches cinnamon stick

1 1/2 teaspoons ground cumin

1 tablespoon hot paprika

3 cups chopped peeled tomatoes -- with juice

or 28-oz canned

1/4 pound cabbage

1 1/2 cups cooked kidney beans

or cannellini beans

salt -- to taste

 

PREPARATIONS: 3 cups 3/4-inch dice squash; 3 cups 3/4-inch dice sweet

potato; 2 cups sliced carrots 1/4-inch rounds. Cut red bell pepperand

cabbage into 1-inch long slices or strips (that 2 cups cabbage, all of the

red bell). Roasted jalapenos available in small cans: 1/4-inch dice;

drain. Instead of jalapenos, try roasted mixed chile peppers. They are sold

in small (4 oz) cans labeled mild, medium and hot.

 

1. Preheat oven to 400F (200C). Lightly spray a heavy 12 by 18 inch shallow

baking pan or broiler pan. Toss the squash, potatoes and carrots in half

the vegetable oil and spread in a layer on the baking pan. Roast 20

minutes, until barely tender. See aside.

 

2. Meanwhile, cook the onion in the remaining oil (if using) in a large,

heavy stockpot over medium heat until softened, about 5 minutes. Add the

bell pepper and jalapenos and cook, stirring for another 5 minutes until

softened. Add the garlic, marjoram, and spices and cook until fragrant,

about 2 minutes. Add the tomatoes and their juice and simmer 20 minutes,

until slightly reduced. Add the cabbage and salt. simmer for 10 minutes,

then add the roasted vegetables and cooked legumes. (See tip.) Simmer

gently for 20 to 30 minutes until the vegetables are tender. Remove the

cinnamon stick and serve.

 

TIP: May be made ahead to this point and finished in the oven. Place in a

large casserole for serving. Bake, covered, preheated oven for

approximately 40 minutes at 325; 25 minutes at 350.

 

>Adapted from page 79 in Jump Up and Kiss Me Cookbook by Jennifer Trainer

Thompson (1996: Ten Speed). EACH SERVING 246 cals, 6g fat (20% cff)

estimated by MasterCook using spray not oil to saute onion. From desk of

kitpath (Pat Hanneman) 3/99 exported to eat-lowfat,

mc-recipe, fareshare, veg-recipes

 

 

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NOTES : There's something about spicy vegetarian food that encourages

conversation. This stew is light, zesty and colorful. Add bread and a salad

and you have a comforting casual dinner for six. Add a dessert and

entertain. This thick, aromatic stew of fall vegetables bring together

sweet winter squash, sweet potatoes, and carrots with cabbage and tomatoes.

The cinnamon, marjoram, and cumin are often found combined in Mexican

dishes. Allow time to roast the vegetables.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 26060 0 0 0 0 1032 20183 0 0 0 0 0

 

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