Text 3052, 112 rader
Skriven 2010-10-24 22:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: A different Squash? 8
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Louisiana Stuffed Squash
 Categories: Vegetarian
      Yield: 2 Servings
 
    1/4 c  Each of dried black-eyed
           -peas, kidney beans and
           -black beans
      2 c  Water
      4 c  Water
      2 md Acorn squash
      2 ts Oil
      1 tb Minced garlic
      2 tb 1/4" diced red pepper
      2 tb 1/4" diced leek
    1/2 c  1/4" diced peeled apple
      2    Thinly sliced mushrooms
      1 tb Chopped fresh cilantro
    1/2 c  Tomato juice
      1 ts Ground cumin
      1    Dried serrano chili pepper
           S&P to taste
 
  Soak 1/4 cup each of dried black-eyed peas, kidney beans and black
  beans in 2 cups of water overnight. Drain. Bring to boil in 4 cups
  of water. Cover. Reduce heat to low, cook for 45 minutes, drain
  and air cool. (probably could use canned beans???)
  
  Carve 2 medium acorn squash and scrape out seeds, rinse and set
  aside (picture shows cutting top off about 2 inches down).
  
  In 2 tsp oil, saute 1 Tbsp minced garlic on medium: 2 Tbsp 1/4"
  diced red pepper, 2 Tbsp 1/4" diced leek, 1/2 cup 1/4" diced
  peeled apple, 2 thinly sliced mushrooms, 1 Tbsp chopped fresh
  cilantro and 1/2 cup tomato juice.
  
  Season with 1 tsp ground cumin, 1 dried serrano chili pepper with
  seeds and S&P to taste. Cover and simmal all for 5 minutes.
  
  Stuff squash with bean mixture, top with 1/4 cup grated Monterey
  Jack Cheese. Set squash in pan and recap. Bake for 45-60 minutes
  at 375 degrees. Serves 2 as a vegetarian entree with steamed rice.
  
  From: Linda McCullough
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quinoa-And-Wild Rice-Stuffed Squash
 Categories: Grains, Vegetarian, Vegetables, Chilies, Fruit
      Yield: 1 Servings
 
      6 sm Acorn squash
           Halved and seeds removed
      6 c  Water
      1 c  Uncooked wild rice; rinsed
      1 c  Uncooked quinoa; rinsed
      2 ts Vegetable oil
      4    Green onions; chopped
    1/2 c  Chopped celery
      1 ts Dried sage
    1/2 c  Dried cranberries
    1/3 c  Dried apricots; chopped
    1/3    Chopped pecans or walnuts
    1/2 c  Fresh orange juice
    3/4    Black Bean Chili
           Salt to taste
 
  Based on traditional ingredients, this recipe combines the earthy
  flavors of quinoa and wild rice with sweet dried cranberries and
  apricots. For a festive and tasty presentation, serve in baked acorn
  squash halves.
  
  Preheat oven to 350 F. Arrange squash halves cut side down in baking
  dish or roasting pan.  Bake until tender, 25 to 30 minutes.
  
  Meanwhile, make filling.  In large saucepan, bring 4 cups water to
  boil. Add wild rice and 1/2 teaspoon salt.  Reduce heat, cover and
  simmer until rice is tender, about 40 minutes.  Drain if necessary.
  
  In another large saucepan, bring remaining 2 cups of water to boil.
  Add quinoa.  Reduce heat and simmer until water is absorbed and
  quinoa is tender, about 12 minutes.
  
  In large, deep skillet, heat oil over medium heat.  Add green onions,
  celery and sage, and cook, stirring often, until vegetables begin to
  soften, about 3 minutes.  Add dried fruits and nuts and cook, stirring
  often, until heated through.  Using a fork, fluff quinoa and wild
  rice, then add both to skillet.  Add orange juice and mix until
  heated through. Season with salt.
  
  To serve, remove squash from oven and arrange on serving platter.
  Spoon filling into each squash cavity and serve.
  
  Recipe by:  Vegetarian Times, October, 1998
  
  From: Kathleen Schuller
 
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Cheers

YK Jim


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