Portuguese vegetable stew - jump up

6 servings

Ingredients

Quantity Ingredient
1½ pounds Butternut squash; peeled and cored or other winter squash
2 larges Sweet potatoes; peeled
4 Carrot
2 tablespoons Vegetable oil; PLUS
2 tablespoons Oil for saute; optional or cooking spray
1 large Yellow onion; peeled
1 large Red bell pepper; cored
3 ounces Chopped roasted jalapenos; peeled and seeded
4 Garlic cloves; chopped
1½ teaspoon Marjoram
2 Inches cinnamon stick
1½ teaspoon Ground cumin
1 tablespoon Hot paprika
3 cups Chopped peeled tomatoes; with juice or 28-oz canned
¼ pounds Cabbage
1½ cup Cooked kidney beans; or cannellini beans
Salt; to taste

Directions

PREPARATIONS: 3 cups ¾-inch dice squash; 3 cups ¾-inch dice sweet potato; 2 cups sliced carrots ¼-inch rounds. Cut red bell pepperand cabbage into 1-inch long slices or strips (that 2 cups cabbage, all of the red bell). Roasted jalapenos available in small cans: ¼-inch 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@... (Pat Hanneman) 3/99 exported to eat-lowfat, mc-recipe, fareshare, veg-recipes 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 EAT-LF Digest by PatHanneman <kitpath@...> on Mar 15, 1999, converted by MM_Buster v2.0l.

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