Try this Portuguese Vegetable Stew - Jump Up recipe, or contribute your own.
Suggest a better descriptionPREPARATIONS: 3 cups 3/4-inch dice squash; 3 cups 3/4-inch dice sweet potato; 2 cups sliced carrots 1/4-inch rounds. Cut red bell pepperand cabbage into 1-inch long slices or strips (that 2 cups cabbage, all of the red bell). Roasted jalapenos available in small cans: 1/4-inch dice; drain. Instead of jalapenos, try roasted mixed chile peppers. They are sold in small (4 oz) cans labeled mild, medium and hot. 1. Preheat oven to 400F (200C). Lightly spray a heavy 12 by 18 inch shallow baking pan or broiler pan. Toss the squash, potatoes and carrots in half the vegetable oil and spread in a layer on the baking pan. Roast 20 minutes, until barely tender. See aside. 2. Meanwhile, cook the onion in the remaining oil (if using) 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 cooked legumes. (See tip.) Simmer gently for 20 to 30 minutes until the vegetables are tender. Remove the cinnamon stick and serve. TIP: May be made ahead to this point and finished in the oven. Place in a large casserole for serving. Bake, covered, preheated oven for approximately 40 minutes at 325; 25 minutes at 350. >Adapted from page 79 in Jump Up and Kiss Me Cookbook by Jennifer Trainer Thompson (1996: Ten Speed). EACH SERVING 246 cals, 6g fat (20% cff) estimated by MasterCook using spray not oil to saute onion. From desk of kitpath@earthlink.net (Pat Hanneman) 3/99 exported to eat-lowfat, mc-recipe, fareshare, veg-recipes NOTES : Theres something about spicy vegetarian food that encourages conversation. This stew is light, zesty and colorful. Add bread and a salad and you have a comforting casual dinner for six. Add a dessert and entertain. This thick, aromatic stew of fall vegetables bring together sweet winter squash, sweet potatoes, and carrots with cabbage and tomatoes. The cinnamon, marjoram, and cumin are often found combined in Mexican dishes. Allow time to roast the vegetables. Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook Posted to EAT-LF Digest by PatHanneman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (441g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 278 | ||
Calories from Fat: 80 (29%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 8.9g | 12 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 235.1mg | 8 % | |
Potassium 1238.6mg | 33 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 12.6g | 50 % | |
Sugars, other 34.6g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.