SPICED MEXICAN SQUASH STEW
From Moosewood Daily Special - an authentic Mexican stew with pretty colours - gold, red, green, and yellow, and some heat, too! And it's vegetarian, to boot!
Provided by Katzen
Categories Stew
Time 40m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent.
- Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.
- Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.
SPICED BUTTERNUT SQUASH STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.
- Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
- Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.
SPICY VEGETARIAN STEW
Spicy vegetarian stew. You'll love how this "good for you" recipe makes you feel.
Provided by tgp631
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a stockpot over medium-high heat. Add carrots, jalapenos, onion, and garlic; cover and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add cumin, cayenne, chili powder, and paprika; cook and stir for 1 minute.
- Add vegetable broth, squash, and chickpeas; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 10 minutes. Uncover and add spinach. Cook and stir until spinach is wilted, 5 to 7 minutes.
Nutrition Facts : Calories 309 calories, Carbohydrate 51.9 g, Fat 9.1 g, Fiber 11 g, Protein 11 g, SaturatedFat 1.2 g, Sodium 647.1 mg, Sugar 7.3 g
SPICED BUTTERNUT SQUASH STEW
I got the original recipe from Food Network Kitchens, but I changed the spices to suit my family. This a great way to warm up on chilly Autumn nights.
Provided by cookiemon
Categories Beans
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat oil and add onion. Saute onion until soft and caramel colored. Add garlic, tomatoes, cinnamon, allspice, and crushed red pepper until tomatoes break down. Add butternut squash, garbanzos, broth, and raisins. Bring to a simmer and cook for about 25 minutes, or until the squash is tender. Add spinach, lime juice and season to taste.
- Serving suggestions: top with sliced almonds, or serve on top of whole wheat couscous or basmati rice.
Nutrition Facts : Calories 465.6, Fat 16.4, SaturatedFat 2.4, Sodium 430.5, Carbohydrate 74.5, Fiber 11.8, Sugar 17.5, Protein 13.5
SPICY MEXICAN MINESTRONE STEW
Here's a casual, comforting dish that's great for friends or family. Picante sauce adds a zesty burst of flavor that makes this minestrone-style stew especially tasty.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Shape the sausage firmly into 1/2-inch meatballs.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
- Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
- Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.
Nutrition Facts : Calories 352.6 calories, Carbohydrate 46.8 g, Cholesterol 20.4 mg, Fat 11.4 g, Fiber 10.8 g, Protein 17 g, SaturatedFat 4 g, Sodium 1357.4 mg, Sugar 7.9 g
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