three sisters stew moosewood

[Guest guest]

* Exported from MasterCook *

 

Three Sisters Stew

 

Recipe By :Moosewood Restaurant Low-Fat Favorites (Potter)

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups brown or cremini mushrooms

3 cups oyster mushrooms

2 cups coarsely chopped onions

2 garlic cloves -- minced or pressed (2-4)

2 teaspoons vegetable oil

2 teaspoons dried dill -- (1 tablespoon fresh)

1 teaspoon dried thyme

1 butternut or other winter squash -- peeled, seeded,

cubed

(2 pounds or about 6 cups, cubed)

1 red bell pepper -- seeded, coarsely chopped

2 cups water or vegetable stock

2 cups fresh or frozen corn kernels

2 cups cooked kidney beans

2 tablespoons cider vinegar

Salt

Ground black pepper -- to taste

1 tablespoon cornmeal

 

1. Wash the mushrooms with as little water as possible. Quarter the brown

mushrooms. Trim the bottom(s) of the oyster mushroom clump(s) and gently pull

them apart into smaller bite-sized clusters. Set aside.

 

2. In a covered soup pot on low heat, saute the onions and garlic in the oil,

stirring often, until the onions are translucent. Add the dill and thyme and

cook for 2 minutes, stirring continuously. Add the squash, bell peppers, brown

mushrooms, water or stock and bring to a boil. Simmer until squash is tender,

about 3 to 5 minutes.

 

3. Stir in the corn and beans. When the stew returns to a simmer, add the oyster

mushrooms, vinegar and salt and pepper, to taste. Stir in cornmeal and simmer,

stirring often, until the broth is thickened. Makes 4 to 6 servings.

 

Source:

" Riverside Press Enterprise 1998-10-21 "

S(Archive):

" Pat Hanneman (kitpath) on 01-14-2003 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 316 Calories; 3g Fat (7.2% calories from

fat); 13g Protein; 69g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 31mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : The title of this recipe refers to the American Indian tradition of

referring to corn, beans and squash -- which are commonly grown together - as

the three sisters.

 

Nutr. Assoc. : 4204 0 4294 0 0 0 0 2406 0 0 0 0 0 0 0 0 0

[Guest guest]

ohhh! do you have the moosewood low-fat book? i gave mine to my brother (the

ungrateful rat!) and am missing a recipe desperately! it's a burger - made with

kidney beans ... that's all i remember (and chili powder) if you could help,

that would be awesome!

tara

-

kitpath

Veg-Recipes

January 14, 2003 7:11 PM

three sisters stew moosewood

 

 

 

* Exported from MasterCook *

 

Three Sisters Stew

 

Recipe By :Moosewood Restaurant Low-Fat Favorites (Potter)

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups brown or cremini mushrooms

3 cups oyster mushrooms

2 cups coarsely chopped onions

2 garlic cloves -- minced or pressed (2-4)

2 teaspoons vegetable oil

2 teaspoons dried dill -- (1 tablespoon fresh)

1 teaspoon dried thyme

1 butternut or other winter squash -- peeled, seeded,

cubed

(2 pounds or about 6 cups, cubed)

1 red bell pepper -- seeded, coarsely chopped

2 cups water or vegetable stock

2 cups fresh or frozen corn kernels

2 cups cooked kidney beans

2 tablespoons cider vinegar

Salt

Ground black pepper -- to taste

1 tablespoon cornmeal

 

1. Wash the mushrooms with as little water as possible. Quarter the brown

mushrooms. Trim the bottom(s) of the oyster mushroom clump(s) and gently pull

them apart into smaller bite-sized clusters. Set aside.

 

2. In a covered soup pot on low heat, saute the onions and garlic in the oil,

stirring often, until the onions are translucent. Add the dill and thyme and

cook for 2 minutes, stirring continuously. Add the squash, bell peppers, brown

mushrooms, water or stock and bring to a boil. Simmer until squash is tender,

about 3 to 5 minutes.

 

3. Stir in the corn and beans. When the stew returns to a simmer, add the

oyster mushrooms, vinegar and salt and pepper, to taste. Stir in cornmeal and

simmer, stirring often, until the broth is thickened. Makes 4 to 6 servings.

 

Source:

" Riverside Press Enterprise 1998-10-21 "

S(Archive):

" Pat Hanneman (kitpath) on 01-14-2003 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 316 Calories; 3g Fat (7.2% calories

from fat); 13g Protein; 69g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

31mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : The title of this recipe refers to the American Indian tradition of

referring to corn, beans and squash -- which are commonly grown together - as

the three sisters.

 

Nutr. Assoc. : 4204 0 4294 0 0 0 0 2406 0 0 0 0 0 0 0 0 0