Date: Wed, 3 Dec 1997 11:38:49 -0800
From: Orca Starbuck (Orca@onlive.com)
Regarding quick dinner meals, here is what I have often been eating now
that it feels like fall. It takes a very small amount of time and is
fresh and sustaining. The cornmeal thickens it and together with the
squash, gives it a warm almost buttery taste.
Serves one cold and hungry person.
1/2 - 1 cup winter squash (kabocha, butternut, delicata, acorn) cut
into small chunks... I usually peel one or two squashes and leave
them in the fridge, then it's very quick to chop bits off for a
1/2 can prepared beans (chickpeas, lentils, pintos, whatever).
2 - 3 Tbsp ff tomato sauce out of a jar (a spicy marinara is good).
2 - 3 Tbsp salsa (corn salsa is my favorite, yum).
2 Tbsp dry corn grits (the kind made for polenta).
1 - 2 cups greens (beet greens, chard, or spinach) chopped.
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,