Recipe - Pumpkin Superstew

One fourth cup Olive oil
4 cup Peeled and minced pumpkin; or
other winter squash
1 lg Onion; coarsely chopped
2 cup Coarsely minced celery
2 Cloves garlic; minced
1 Green bell pepper; cored,
seeded, minced
1 Red bell pepper; cored,
seeded, minced
14 One half ounce Freshcut minced tomatoes
with herbs; canned
1 cup Fresh or frozen corn
2 cup Fresh or frozen green beans;
cut in 1" pieces
2 cup Vegetable stock or water
1 tablespoon Mild chili powder
One half teaspoon Freshground black pepper
1 teaspoon Salt or to taste

Heat a large skillet or Dutch oven over high heat and add the olive oil.
When the oil is hot, add the cubes of pumpkin and saute for 5 minutes,
stirring occasionally. Add the onion, celery and garlic and saute for
another 5 minutes or until the onion becomes soft. Add the green and red
bell peppers, tomatoes, corn, green beans, stock or water, chili powder,
pepper and salt and cook, covered, over low heat for 25 minutes or until
the vegetables are tender. (6 servings).

If you visit a coop or healthfood store, look in the bulk section for
vegetarian chicken broth. It's made with brewer's yeast and tastes very
much like a homestyle chicken stock. It will add another layer of flavor to
this dish. For the tomatoes, try to find the relatively new "fresh cut"
canned ones from Del Monte or Hunt's. They're firmer than most. I like to
serve this on a bed of cooked, buttered quinoa. Quinoa, which can be found
in healthfood stores, is an ancient grain used by the Incas. It has a very
high protein content and a lovely rich flavor.

As with many stews, this will taste even better the day after cooking.

Recipe by: The Washington Post 2/4/98

Posted to MCRecipe Digest by "johndavid@prodigy.net"
johndavid@prodigy.net on Mar 20, 1998