Recipe - Impatient Stew

One half cup Winter squash (kabocha;
butternut, delicata, acorn)
cut into small chunks *
note (up to 1)
One half cn Prepared beans (chickpeas;
lentils, pintos, whatever)
2 tablespoon Ff tomato sauce out of a
jar; (a spicy marinara is
good) (up to 3)
2 tablespoon Salsa (corn salsa is my
favorite; yum) (up to 3)
2 tablespoon Dry corn grits; (the kind
made for polenta)
1 cup Greens (beet greens; chard,
or spinach) chopped (up to
2)

NOTE: I usually peel one or two squashes and leave them in the fridge, then
it's very quick to chop bits off for a meal.

Serves one cold and hungry person.

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, myself.

Posted to fatfree digest V97 #284 by Orca Starbuck Orca@onlive.com on Dec
3, 1997