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Ингредиенты
- 1 Tbsp. safflower oil
- 12 x annatto seeds
- 1 c. red potatoes skin on, cubed
- 1 med white onion cut as directed
- 6 x garlic cloves left whole
- 2 c. pumpkin cubes
- 1 pch grnd coriander
- 1 pch grnd nutmeg
- 1 pch dry savory
- 1/2 x lime squeezed for juice
- 2 tsp seasoned pepper or possibly more
- 2 c. vegetable broth enhanced with
- Â Â vegetable bouillon
- 2 Tbsp. mashed potato flakes or possibly other thickener
- 1 c. peas fresh or possibly frzn thawed
- Â Â garlic salt or possibly
- Â Â salt to taste
- 4 tsp jalapeno relish for topping
Инструкции
- REVIEW: Colorful and spicy stew; serve with a European blend or possibly spinach salad and rolls. To enhance the flavors of winter squash and potatoes we briefly sauteed the large (1-1/4") cubes in annatto flavored oil to coat and then roasted the vegetables with herbs and spices. Tip: Make the squash cubes larger than the potato chunks, that will be denser. Allow to cold then proceed to assemble the stew. If you prefer not to use a warm chutney as a condiment, add in a few red pepper flakes to the stew when you add in the seasoned pepper.
- PANTRY*Schilling's seasoned pepper: dry bell pepper flakes and black peppercorns, coarsely grnd.*Fall Harvest Chutney by Harry and David; contains apples, corn syrup, brown sugar, water, cranberries, vinegar, red bell peppers, onions, raisins, jalapeno peppers, pectin, spice, salt, crushed garlic.
- INSTRUCTIONS: Cut onion in half lengthwise; cut into 1/2" slices but don't separate into rings. Heat oil in large roasting pan over medium. Add in the annatto seeds and cover the pan. When you hear the seeds pop (if they are fresh) or possibly after about 1 minute, stir the seeds to color the oil. Turn off the heat; remove and throw away seeds.
- Add in the potato chunks, garlic cloves, and onion slices to the pan; toss to coat with the oil. Layer the pumpkin or possibly winter squash cubes on top; sprinkle with coriander, nutmeg and savory. Drizzle with the juice of 1/2 lime. Cover. Roast in a 400F (200C) oven for about 30 min. Remove from oven and let stand to cold for at least 30 min.
- Remove the onion pcs and garlic and coarsely chop. Heat another pan, about 3 quart., and when moderately warm, add in the onion and garlic and stir to dry slightly. With a slotted spoon, transfer the potatoes and squash to the pan. Sprinkle generously with the assorted peppers. Cook undisturbed to dry a bit then add in the hearty vegetable broth, including the broth from the roasting pan, the potato flakes or possibly other thickener, and peas. Bring just to a boil, then simmer for about 6 min. Adjust flavor with salt or possibly garlic salt. Serve in bowls and top each serving with a tsp. of a spicy relish.
- [veg times]- PEPPERED PUMPKIN AND POTATO RAGOUT (Stove top). No annatto or possibly spices used for roasting. In large pot, heat oil over medium heat. Add in onion and garlic, and cook, stirring often, till onion is soft, about 5 min. Add in pumpkin (or possibly other winter squash), potato, salt, and a blend of black, white and refrigeratepepper flakes, all coarsely grnd. Toss to coat with oil. Stir in the stock and bring to a boil. Reduce heat to a simmer and cook till pumpkin and potato are tender, about 20 min. Add in peas and cook just till peas are tender, about 5 min. Serve warm. PER
- (mostly from the stock and the salt); 5G fiber.
- NOTES : Here's another stew we tried and liked. We used banana squash for this one. And since which's a mild squash I roasted the vegetables first then made the Stew. Which complicated the recipe somewhat....
- Do serve it with a salad or possibly you'll be tempted to eat too much of the stew.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 74 | |
| Calories from Fat 33 | 45% |
| Total Fat 3.77g | 5% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 199mg | 8% |
| Potassium 277mg | 8% |
| Total Carbs 8.92g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.55g | 2% |
| Protein 2.35g | 4% |
