MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pueblo Pumpkin Stew:
 Categories: Low fat, Stew, Posted
      Yield: 4 Servings
 
          Stew:
      8    Mexican chiles
      1 tb Gingeroot; peeled & diced
      4 lg Tomatoes
      2 ts Garam masala (recipe follows)
    1/2 ts Turmeric
      5 c  Pumpkin or acorn squash; cubed
      1 c  Cooked pinto beans
           Salt (optional)
      1 lg Onion; sliced
      2    Jalapeno's (I sometimes use
           - red peppers
           - so things aren't to hot!)
      2 ts Cumin
      2 tb Parmesan; freshly grated
           - (try nutritional yeast)
           Garam Masala:
      5 ts Coriander seeds
      1 tb Cumin seeds
      1 tb Black peppercorns
      1 ts Whole cloves
      1 ts Cinnamon
      1 ts Green cardamom pods
 
  Here's one of my favorites from Eating Well..
  
  Broil Mexican chiles on foil lined baking sheet until skin is black,
  turning so sides ar evenly charred.  Put chilies in paper bag, close
  and let cool. Hold under cool running water while you slip of the
  skins.  Cut chilies open and remove seeds, stems and ribs, chop and
  set aside.  Saute onions, ginger, chilies and jalapenos (peppers) for 4
  minutes (I use water w/a dash of tabasco) or until softened.
  
  Add tomatoes, cumin, garam masala and turmeric and cook for 5
  minutes, stirring often.  Add 2 cups water and the squash/pumpkin.
  Bring to a boil.  Reduce heat to low, cover and simmer for 30 minutes
  or until squash is tender.  Stir in pinto beans and parmesan/yeast
  heat through.  Add salt to taste if desired.
  
  Serves 8

  112 cal, 5 g protein, 1.5 g fat, 19 carb, 38 mg sodium, 0 mg chol.
  
  It sounds complicated, but its nice to make something
  different/special and I have made it without to much trouble.  The
  only 'long' part is the chilies which really is not to bad.  And some
  herbs can be subsisted if your herb/spice supply is not extensive.
  I don't always make the garam masala myself.
  
  Garam Masala:
  
  Toast coriander and cumin seeds for 3-5 minutes.  Combine with
  other ingredients and grind in mortar/pestle (or blender which
  works great for me).  Store in a bottle for up to 6 months.  This
  is a great spice mixture!  But normally I don't have those spices
  on hand so I cook without it.  But you might consider it worth
  investing in as its a neat combination of spices for cooking.
  
  From: jf_adams@unhf.unh.edu (Jon Adams - Grad School)
  Date: Fri, 03 Dec 93 06:23:26 EST
 
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