mcNair's winter vegetable stew

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Hold on to this one as a party idea for Halloween or Thanksgiving.

 

 

* Exported from MasterCook *

 

Pueblo Winter Vegetable Stew

 

Recipe By :James McNaire

Serving Size : 6 Preparation Time :0:00

Categories : Pumpkin Vegetable Dishes

Entertaining

 

Amount Measure Ingredient -- Preparation Method

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

BEANS:

1 cup dried Anasazi beans -- soaked overnight

Water or broth -- to cover

1 bay leaf

STEW:

1 1/2 teaspoons cumin seed

2 tablespoons Chile powder (ancho or pasilla)

2 tablespoons minced fresh oregano

1/4 teaspoon ground cinnamon

1/4 cup vegetable oil

1 1/2 cups chopped yellow onion

1 tablespoon minced Chile pepper

1 teaspoon minced garlic

1 15-oz can recipe ready cut tomatoes -- drained

3 cups low-sodium vegetable broth

4 cups pumpkin cubes -- see note

2 cups corn kernels

1/2 cup chopped fresh cilantro or parsley

1/2 cup pine nuts

Fresh cilantro or parsley sprigs -- for garnish

SQUASH SERVING BOWLS (optional) :

6 Golden Nuggets -- see tip

 

1. Carefully pick over the beans to remove any shriveled beans and foreign

matter. Place in a bowl, cover with cold water, and let stand overnight.

 

2. Drain the beans and transfer to a deep saucepan with water or broth to cover

by about 1 inch. Add the bay leaf and bring the beans to a boil over high heat.

Reduce the heat to low, cover, and simmer until the beans are tender, 45 minutes

to 1 1/2 hours, depending upon the type of bean used. Drain the beans, reserving

the cooking liquid. Set the beans and liquid aside.

 

3. In a small, heavy dry skillet, heat the cumin seed over medium heat, stirring

or shaking the pan quite frequently, until fragrant, 2 to 3 minutes. Be careful

not to burn the seed. Pour the seed onto a plate to cool, then grind to a powder

in an electric spice grinder. Combine the ground seed, Chile powder, oregano,

and cinnamon in a small bowl and set aside.

 

4. In a saute pan or heavy stew pot such as a Dutch oven, heat the oil over

medium-high heat. Add the onion and saute until the onion is soft but not

browned, about 5 minutes. Add the minced Chile, garlic, and reserved spice

mixture and saute for 1 minute longer. Add the tomatoes and 1/2 cup of the

stock, bouillon, or broth. Bring to a boil, then reduce the heat to medium and

simmer for about 5 minutes.

 

5. Add the squash and about 2 cups of the stock, bouillon, or broth and cook

until the squash is slightly soft when pierced with a small, sharp knife or

wooden skewer, about 10 minutes. Stir in the reserved beans and the corn and

cook until the squash is tender, about 10 minutes, adding more stock, bouillon,

broth, or reserved bean liquid if the stew gets too dry. A few minutes before

serving, stir in the chopped herb.

 

6. Meanwhile, pour the pine nuts into a small, heavy skillet and place over

medium heat. Cook, stirring or shaking the pan frequently, until the nuts are

lightly toasted, about 5 minutes. Pour onto a plate to cool.

 

7. Sprinkle pine nuts over each portion and garnish with herb sprigs.

 

TIP - PUMPKIN BOWL - If you wish to serve this Native American-inspired stew in

a squash shell, such as the Golden Nugget variety, pierce the shells, in several

places with the tines of a fork or a small, sharp knife. Place the squash in a

shallow baking pan and add water to the pan to a depth of 1/4 inch. Bake in a

preheated 400F oven until the squash is tender, 30 to 40 minutes. Remove from

the oven. Wearing oven mitts, position the squash on a cutting surface and cut

off the tops. Using a spoon, scrape out and discard the seeds and stringy

portions from the squash. Carefully peel off and discard the skin, if desired.

 

Source:

" James McNair's Stews and Casseroles 1992 (Chronicle) "

 

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

 

Per serving: 377 Calories (kcal); 17g Total Fat; (37% calories from fat); 15g

Protein; 48g Carbohydrate; 0mg Cholesterol; 74mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates

 

NOTES : A colorful Native American-inspired stew that combines corn, squash,

beans and nuts. PANTRY: Anasazi beans have a sweeter taste than pinto or

cranberries but either may be substituted. About 1/2-pound winter squash will

yield 1 cup cubes: select a Buttercup, Butternut, or Golden Nugget, or similar

pumpkin. [each, without the squash bowl: 377 cals, 38% cff, 17g fat, 13g fiber]

Nutr. Assoc. : 0 4509 1582 0 0 0 2614 0 0 0 0 2612 0 5296 0 0 0 383 0 383

0 2130706543

 

 

-:-

Pat Hanneman (ICQ 50232533)

http://home.earthlink.net/~kitpath/

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