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pumpkin-stew recipe

Date:    Fri, 03 Dec 93 06:23:26 EST
 From:    jf_adams@unhf.unh.edu (Jon Adams - Grad School)
 heres one of my favorites from Eating Well..
 8 mexican chiles                    1 large onion, sliced
 1 Tbsp, peled, minced gingeroot     2 jalepono's (I sometimes use red peppers
                                        so things aren't to hot!)
 4 large tomatoes                    2 tsp cumin
 2 tsp garam masala (recp. follows)  1/2 tsp turmeric
 5 cups cubed pumpkin or acorn squash
 1 cup cooked pinto beans            *2 Tbsp freshly grated Parmesan 
                                        (try nutritional yeast)
 salt (optional)
 Broil mexican chiles on foil lined baking sheet until skin is black, turning so
 sides ar evenly charred.  Put chilies in paper bag, close and let cool.  Hold
 under cool running water while you slip of the skins.  Cut chilies open and
 remove seeds, stems and ribs, chop and set aside.  Saute onions, ginger,
 chilies and jalepons (pepers) for 4 minutes (I use water w/a dash of tabsco) or
 until softened.  Add tomatoes, cumin, garam masala and turmeric and cook for 5
 minutes, stirring often.  Add 2 cups water and the squash/pumpkin.  Bring to a
 boil.  Reduce heat to low, cover and simmer for 30 minutes or until squash is
 tender.  Stir in pinto beans and parmesan/yeast heat through.  Add salt to
 taste if desired.
 Serves 8  112 cal.sev, 5 g protein, 1.5 g fat, 19 carb, 38mg sodim, 0mg chol.
 It sounds complicated, but its nice to make something differetn/special and I
 have made it without to much trouble.  The only 'long' part is the chilies
 which really is not to bad.  And some herbs can be sunstitued if your
 herb/spice supply is not extensive.  I don't alwasy make the garam masal
 5 tsp coriander seeds   1 Tbsp. cumin seeds     1 Tbsp black peppercorns
 1 tsp whole cloves      1 tsp cinnamon          1 tsp green cardomon pods
 toast coriander and cumin seeds for 3-5 min.  combine w/other ingredients and
 grind in mortar/pestle (or blender which works great for me).  Store in a
 bottle for up to 6 months.  This is a great spice mixture!  But normly I don't
 have those spices on hand so I cook without it.  But you might consider it
 worth investing in as its a neat combination of spices for cooking.
 kwvegan vegan