Recipe - Buttercup-Hominy Stew

2 teaspoon Cumin seeds
1 cup Chopped red onion; (can use
regular onion)
1 teaspoon Sugar or substitute
2 tablespoon Flour
1 tablespoon Chili powder
1 Garlic clove; minced, (I
probably use more than
this)
4 cup Cubed peeled buttercup or
other squash; (about 2
lbs.)
2 cup Water; (I use broth)
1 cn (10.5 oz) broth (I used
bullion cubes)
1 cn (15.5 oz) hominy or corn
One half cup Chopped green pepper
One fourth cup Minced cilantro; (I don't
bother with this)

Someone recently asked for squash recipes. I know it's the wrong season,
but I adapted this recipe from the Nov/Dec 1997 issue of Cooking Light
magazine:

(I don't think the type of squash really matters, and I used corn instead
of hominy)

1. Cook cumin seeds in a large saucepan over medium heat 1 minute or until
toasted (as I recall it took longer than a minute). Remove seeds from pan.

2. "Saute" 1 tsp. cumin seeds, the chopped onion, and the sugar in a small
amount of broth or in a nonstick pan (the abovementioned saucepan) until
onion is lightly browned (or until cooked). Stir in flour, chili powder,
and garlic. Add squash, water (broth), hominy (corn), and broth; bring to a
boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an
additional 10 minutes or until squash is very tender and stew thickens.
Stir in 1 tsp. toasted cumin seeds, chopped bell pepper and cilantro.

Yield: 4 servings (1.5 c. each)

Calories: ? (their version added oil), Fat: ?, Protein: 8 g, Carb: 44.8 g,
fiber: 4.6 g, sodium: 764 mg (probably less than this, actually), calcium:
82 mg.

(Their version used 1 Tbs. of oil and had 220 calories and 4.8 g of fat per
serving.)

Posted to fatfree digest by "Elizabeth J. Rowe" erowe02@emory.edu on Apr
8, 1998