Sorry for the lack of recipes! I have a lot that I've been meaning to post, but we've been out of town! (More on that later.) For now, here's a recipe I did a while ago that Andrew wanted me to post. Sorry, I didn't take this picture.
"But she may as well have. This dish was almost as gorgeous as the one who made it. I ate this up. I ate a lot of it up. I may or may not have had it for breakfast, lunch, and dinner--at least lunch and dinner . . . twice. Make a lot, 'cause you'll want a lot."
1 tablespoon olive oil
Cooking spray
1 cup chopped yellow onion
1 cup chopped red bell pepper
1/4 cup chopped green onions
1 tablespoon chopped fresh thyme
1 1/2 teaspoons curry powder
1 teaspoon kosher salt
3 garlic cloves, minced
2 cups organic vegetable broth (such as Swanson Certified Organic), divided
1 1/3 cups (1/4-inch-thick) slices carrot
1 habanero pepper
3 cups cubed peeled calabaza or hubbard squash (about 1 pound)
1 1/2 cups chopped plum tomato
2 medium zucchini, halved lengthwise and sliced (about 3 cups)
Yield: 7 servings (serving size: 1 cup)
CALORIES 105 (21% from fat); FAT 2.5g (sat 0.4g,mono 1.5g,poly 0.4g); IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 64mg; CARBOHYDRATE 21.1g; SODIUM 465mg; PROTEIN 2.6g; FIBER 5.7g
Cooking Light, OCTOBER 2007
Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add yellow onion and next 6 ingredients (through garlic) to pan; sauté 5 minutes or until vegetables are tender. Add 1 cup broth, scraping pan to loosen browned bits. Add remaining 1 cup broth and carrot; sauté 5 minutes.
Pierce habanero with a fork; add to pan. Stir in squash, tomato, and zucchini; bring to a boil. Reduce heat, and simmer 10 minutes. Discard habanero; simmer 15 minutes or until vegetables are tender.
2 comments:
I am making this dish next week! I'm excited! I'll let cha know what I think.
And, we did make the lemon pasta dish you posted a while ago. Todd hated it. He apparently has a very strong aversion to lemon-flavored pasta. I liked it.
Well, we made this recipe and we liked it enough. However, I don't know if it will make a comeback. Thanks for posting it though. I appreciate the veggie-friendly recipes.
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