My Pumpkin Stew
Source of Recipe
My adaptation from several recipes
Recipe Introduction
Fall 2001. I bought a 40 pound plus squash at our farmer's market a few months ago. The guy who sold it promised that it made the best pies he'd ever eaten. I baked it last week--in large chunks. I wound up with enough squash to supply the county. Of course, it's more like pumpkin than butternut or Hubbard squash. Those would be easy to get used up. This, however, needs all the help it can get. It may actually wind up in the compost pile simply because it yielded more than everyone I know can use.
I can only take one meal of creamy pumpkin soup. Curried with peanuts or not, it's designed for a once-a-year treat. I wanted something more like chili or a Thai-influenced stew. This is what I came up with and it's surprisingly good. It had better be. We're going to have it all week.
List of Ingredients
1 large onion, chopped
2 ribs celery, sliced
2 jalapenos, minced
1 turnip, cut in 1/2-inch dice
3 carrots, diced
4 potatoes, peeled
1 quart cooked winter squash or pumpkin, cut into bite-sized chunks
2 tablespoons minced garlic
2 cups cooked chicken
1 cup cooked ham
3 cups chicken broth
2 bouillon cubes
1 cup ham broth (I used ham chunks I'd frozen for seasoning)
2 cans chili beans
1/2 package fresh spinach, cleaned and large leaves torn
2 tablespoons chili powder
1 teaspoon cumin
Pinch Thai chiles, dried and crushed
Juice of 1 lime (or lemon)
Salt and pepper to taste
Recipe
Combine all ingredients except lime juice. Toss into large crockpot. Cook on HIGH about 4 hours and turn to LOW to cook another 3-4 hours.
During the last half hour of cooking, add lime juice.
Taste and adjust seasonings.
Serve over rice.
Note: I expect this would be good with any of the following:
tomatoes
cabbage
ground beef instead of chicken and/or ham
curry powder
other beans
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