Free Recipe Buttercup-Hominy Stew

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Buttercup-Hominy Stew Recipe

2 ts Cumin seeds
1 c Chopped red onion; (can use
-regular onion)
1 ts Sugar or substitute
2 tb Flour
1 tb Chili powder
1 Garlic clove; minced, (I
-probably use more than
-this)
4 c Cubed peeled buttercup or
-other squash; (about 2
-lbs.)
2 c Water; (I use broth)
1 cn (10.5 oz) broth (I used
-bullion cubes)
1 cn (15.5 oz) hominy or corn
1/2 c Chopped green pepper
1/4 c Minced cilantro; (I don t
-bother with this)

Buttercup-Hominy Stew Preparation

Someone recently asked for squash recipes. I know it”s the wrong season, but I adapted this recipe from the Nov/Dec 1997 issue of Cooking Light magazine: (I don”t think the type of squash really matters, and I used corn instead of hominy) 1. Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted (as I recall it took longer than a minute). Remove seeds from pan. 2. Saute 1 tsp. cumin seeds, the chopped onion, and the sugar in a small amount of broth or in a non-stick pan (the above-mentioned saucepan) until onion is lightly browned (or until cooked). Stir in flour, chili powder, and garlic. Add squash, water (broth), hominy (corn), and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until squash is very tender and stew thickens. Stir in 1 tsp. toasted cumin seeds, chopped bell pepper and cilantro. Yield: 4 servings (1.5 c. each) Calories: ? (their version added oil), Fat: ?, Protein: 8 g, Carb: 44.8 g, fiber: 4.6 g, sodium: 764 mg (probably less than this, actually), calcium: 82 mg. (Their version used 1 Tbs. of oil and had 220 calories and 4.8 g of fat per serving.) Posted to fatfree digest by Elizabeth J. Rowe on Apr 8, 1998

Cooking Temperature:

Recipe Serves: 1

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