MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Pueblo Pumpkin Stew:
Categories: Low fat, Stew, Posted
     Yield: 4 Servings

         Stew:
     8    Mexican chiles
     1 tb Gingeroot; peeled & diced
     4 lg Tomatoes
     2 ts Garam masala (recipe follows)
   1/2 ts Turmeric
     5 c  Pumpkin or acorn squash; cubed
     1 c  Cooked pinto beans
          Salt (optional)
     1 lg Onion; sliced
     2    Jalapeno's (I sometimes use
          - red peppers
          - so things aren't to hot!)
     2 ts Cumin
     2 tb Parmesan; freshly grated
          - (try nutritional yeast)
          Garam Masala:
     5 ts Coriander seeds
     1 tb Cumin seeds
     1 tb Black peppercorns
     1 ts Whole cloves
     1 ts Cinnamon
     1 ts Green cardamom pods

 Here's one of my favorites from Eating Well..

 Broil Mexican chiles on foil lined baking sheet until skin is black,
 turning so sides ar evenly charred.  Put chilies in paper bag, close
 and let cool. Hold under cool running water while you slip of the
 skins.  Cut chilies open and remove seeds, stems and ribs, chop and
 set aside.  Saute onions, ginger, chilies and jalapenos (peppers) for 4
 minutes (I use water w/a dash of tabasco) or until softened.

 Add tomatoes, cumin, garam masala and turmeric and cook for 5
 minutes, stirring often.  Add 2 cups water and the squash/pumpkin.
 Bring to a boil.  Reduce heat to low, cover and simmer for 30 minutes
 or until squash is tender.  Stir in pinto beans and parmesan/yeast
 heat through.  Add salt to taste if desired.

 Serves 8

 112 cal, 5 g protein, 1.5 g fat, 19 carb, 38 mg sodium, 0 mg chol.

 It sounds complicated, but its nice to make something
 different/special and I have made it without to much trouble.  The
 only 'long' part is the chilies which really is not to bad.  And some
 herbs can be subsisted if your herb/spice supply is not extensive.
 I don't always make the garam masala myself.

 Garam Masala:

 Toast coriander and cumin seeds for 3-5 minutes.  Combine with
 other ingredients and grind in mortar/pestle (or blender which
 works great for me).  Store in a bottle for up to 6 months.  This
 is a great spice mixture!  But normally I don't have those spices
 on hand so I cook without it.  But you might consider it worth
 investing in as its a neat combination of spices for cooking.

 From: [email protected] (Jon Adams - Grad School)
 Date: Fri, 03 Dec 93 06:23:26 EST

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