Recipe - Portuguese Vegetable Stew - Jump Up

1 One half pound Butternut squash; peeled and
cored or other winter
squash
2 lg Sweet potatoes; peeled
4 Carrot
2 tablespoon Vegetable oil; PLUS
2 tablespoon Oil for saute; optional or
cooking spray
1 lg Yellow onion; peeled
1 lg Red bell pepper; cored
3 ounce Chopped roasted jalapenos;
peeled and seeded
4 Garlic cloves; chopped
1 One half teaspoon Marjoram
2 Inches cinnamon stick
1 One half teaspoon Ground cumin
1 tablespoon Hot paprika
3 cup Chopped peeled tomatoes;
with juice or 28oz canned
One fourth pound Cabbage
1 One half cup Cooked kidney beans; or
cannellini beans
Salt; to taste

PREPARATIONS: 3 cups 3/4inch dice squash; 3 cups 3/4inch dice sweet
potato; 2 cups cut or sliced up carrots 1/4inch rounds. Cut red bell pepperand
cabbage into 1inch long slices or strips (that 2 cups cabbage, all of the
red bell). Roasted jalapenos available in small cans: 1/4inch dice; drain.
Instead of jalapenos, try roasted mixed chile peppers. They are sold in
small (4 oz) cans labeled mild, medium and hot.

1. Preheat oven to 400F (200C). Lightly spray a heavy 12 by 18 inch shallow
baking pan or broiler pan. Toss the squash, potatoes and carrots in half
the vegetable oil and spread in a layer on the baking pan. Roast 20
minutes, until barely tender. See aside.

2. Meanwhile, cook the onion in the remaining oil (if using) in a large,
heavy stockpot over medium heat until softened, about 5 minutes. Add the
bell pepper and jalapenos and cook, stirring for another 5 minutes until
softened. Add the garlic, marjoram, and spices and cook until fragrant,
about 2 minutes. Add the tomatoes and their juice and simmer 20 minutes,
until slightly reduced. Add the cabbage and salt. simmer for 10 minutes,
then add the roasted vegetables and cooked legumes. (See tip.) Simmer
gently for 20 to 30 minutes until the vegetables are tender. Remove the
cinnamon stick and serve.

TIP: May be made ahead to this point and finished in the oven. Place in a
large casserole for serving. Bake, covered, preheated oven for
approximately 40 minutes at 325; 25 minutes at 350.

Adapted from page 79 in Jump Up and Kiss Me Cookbook by Jennifer Trainer
Thompson (1996: Ten Speed). EACH SERVING 246 cals, 6g fat (20% cff)
estimated by MasterCook using spray not oil to saute onion. From desk of
kitpath@earthlink.net (Pat Hanneman) 3/99 exported to eatlowfat,
mcrecipe, fareshare, vegrecipes

NOTES : There's something about spicy vegetarian food that encourages
conversation. This stew is light, zesty and colorful. Add bread and a salad
and you have a comforting casual dinner for six. Add a dessert and
entertain. This thick, aromatic stew of fall vegetables bring together
sweet winter squash, sweet potatoes, and carrots with cabbage and tomatoes.
The cinnamon, marjoram, and cumin are often found combined in Mexican
dishes. Allow time to roast the vegetables.

Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Mar 15,
1999, converted by MM_Buster v2.0l.