Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!newsfeed.internetmci.com!207.5.0.44!nntp.mainstreet.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Portuguese Vegetable Stew Followup-To: rec.food.cooking Date: 18 Oct 1997 20:38:57 -0600 Organization: international_recipes@email.rutgers.edu Lines: 60 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <62brs1$4lr$1@mack.rt66.com> Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: LeiG@aol.com PORTUGUESE VEGETABLE STEW source: Jump Up and Kiss me Spicy Vegetarian Cooking by Jennifer Trainer Thompson (1996) *This thick stew can folded into omelets for breakfast or spooned into pita pockets for lunch or served over Couscous or polenta or enjoyed by itself. 1 1/2 Lb. butternut squash, peeled,seeded, and cut into 3/4 inch dice (3 cups) 2 large sweet potatoes, peeled and cut into 3/4 inch dice (3 cups) 4 carrots, peeled and sliced crosswise into 1/4 inch thick rounds (2 cups) 4 tablespoons vegetable oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1" inch long slices 3 Jalapeno peppers, roasted, peeled, seeded and cut into 1/4 in dice 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 2"piece of stick cinnamon 1 1/2 teaspoons ground cumin 1 tablespoon hot paprika 3 cups peeled, seeded and chopped tomatoes, or 28 oz can chopped tomatoes with juice 1/4 pound cabbage, cut into 1 inch strips (about 2 cups) 1 1/2 cups cooked kidney or cannellini beans salt to taste Preheat oven to 400F(200C/gas 6) Lightly oil a heavy 12 x 18 inch shallow baking pan. Toss the squash sweet potatoes and carrots in 2 tablespoons of the vegetable oil and spread in a layer on the baking pan. Roast for 20 minutes, until barely tender. Set aside. Meanwhile, cook the onions in the remaining 2 tablespoons of oil 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 beans. Simmer gently for 20-30 minutes until the vegetables are tender. Remove the cinnamon stick and serve. Lei Gui Bronx,NY Note: When doing roasted vegetables like this, I like to put them under the broiler for a couple of minutes until they get slightly charred. For information on International Recipes OnLine, send an e-mail message to majordomo@email.rutgers.edu with the following material in the body: info international_recipes ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.