Where oh where have the recipes gone, where oh where can they be?
HARVEST STEW
1 Butternut or Acorn Squash, peeled and cut into 1-inch cubes
2 cups Eggplant, unpeeled, cut into 1-inch cubes
2 cups Zucchini, unpeeled, sliced
1 can (15 oz. size) Garbanzo Beans, rinsed and drained
1 package (10 oz. size) frozen Okra
1 cup onion, chopped
1 medium tomato, chopped
1 medium carrot, thinly sliced
1/2 cup vegetable broth
1 can (8 oz. size) tomato sauce
1/2 teaspoon cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon paprika
1 clove garlic, minced
1/3 cup raisins
6 cups cooked white rice
PREPARATION:
Layer the squash, eggplant, and zucchini in the slow cooker. Add the garbanzo beans and okra, then layer in the onion, tomato, and carrot.
Bring the vegetable broth to a boil in a small saucepan or in the microwave and pour the hot liquid over the layers of vegetables in the crock pot; cover. In a small bowl, blend together the tomato sauce with the cumin, turmeric, red pepper, cinnamon, paprika, garlic, and raisins. Pour the sauce over the top of the vegetables in the slow cooker. Set the slow cooker on low and cook the stew for 8 to 10 hours.
About an hour into the cooking, stir the contents of the slow cooker, making sure to bring the bottom ingredients to the top and disperse the sauce with the broth. Then, for the remainder of the cooking time, stir only occasionally.
To serve, pour the stew over a bed of steaming hot white rice and enjoy.
NUTRITION:
Nutritional data has not been calculated yet. Request nutrition for this recipe.
This recipe from CDKitchen for Harvest Stew serves/makes 6
Recipe ID: 34608
Last edited by Irish Melkite; 11/16/11 02:58 AM. Reason: retitle
Neil I have got to stop for the squash today, I can't wait to try it either.