Parsnip and Squash Stew questions answered Att: Chanda

[Guest guest]

Chanda,

You can use canned white beans or pinto beans instead of cranberry

beans. I usually use cooked cranberry beans. They look like white

beans with reddish wavy lines. Chipotle peppers are roasted with a

sauce on them. They are in small cans in the ethnic or Mexican food

isle of more large grocery chains since they've become popular in

cooking. If you can't find those, use canned jalapeno peppers with a

dot of liquid smoke. I sent this and it didn't go through so you may

receive two replies here. froze up twice on me this morning.

Marsha

 

 

 

 

 

 

, " PuterWitch "

<puterwitch@c...> wrote:

>

> thanks Marsha, this sounds good.

> what is a chipotle pepper, and what are cranberry beans?

> I do so love the squashes. Wish my family shared my sentiment.

>

> Blessings,

> Chanda

> -

> marsha l

> group

> Saturday, October 08, 2005 5:49 PM

> Parsnip and Squash Stew recipe posting

>

>

> Chanda, I make this one often. Hope you like it........Marsha

> Recipe By :

> Vegetarian Times, November 1998

> Serving Size : 4 Parsnip and Squash Stew

> 1 tablespoon canola oil

> 1 cup sliced celery -- (about 2 med. stalks

> 2 garlic cloves -- minced

> 1 chipotle pepper -- minced (optional)

> 4 large tomatoes -- cored and diced

> 1 1/2 tablespoons paprika

> 1 tablespoon dried oregano

> salt and pepper to taste

> 2 cups peeled and diced buttercup or butternut squash

> 2 cups peeled and diced parsnips -- (about 2 to 3 large)

> 12 pearl onions -- peeled, up to 16 ( brown onions work too)

> 1 cup diced carrots

> 2 1/2 cups water

> 1 1/2 cups cooked or canned cranberry beans -- drained

> 1 cup fresh or frozen corn kernels

> 8 broccoli florets

> In a large saucepan, heat oil; add celery, garlic and chipotle.

> Saute 3 to 4 minutes.

> Add tomatoes, paprika, oregano, and salt and pepper; cook about 8

minutes more over medium-low heat, stirring frequently, until mixture

resembles thick pulp.

> Add squash, parsnips, onions, carrots and water; cook, stirring

occasionally, until squash and parsnips are tender, about 30 minutes.

> Stir in beans, corn and broccoli.

> Cover and cook 5 to 10 minutes more.

> Serve in a large bowl with brown rice or quinoa on the side.

Makes 4 to 6 servings.

>

>

>

>

>

>

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[Guest guest]

Thanks marsha!

-

darkcydesky

Sunday, October 09, 2005 9:50 AM

Re: Parsnip and Squash Stew questions answered

Att: Chanda

 

 

 

Chanda,

You can use canned white beans or pinto beans instead of cranberry

beans. I usually use cooked cranberry beans. They look like white

beans with reddish wavy lines. Chipotle peppers are roasted with a

sauce on them. They are in small cans in the ethnic or Mexican food

isle of more large grocery chains since they've become popular in

cooking. If you can't find those, use canned jalapeno peppers with a

dot of liquid smoke. I sent this and it didn't go through so you may

receive two replies here. froze up twice on me this morning.

Marsha

 

 

 

 

 

 

, " PuterWitch "

<puterwitch@c...> wrote:

>

> thanks Marsha, this sounds good.

> what is a chipotle pepper, and what are cranberry beans?

> I do so love the squashes. Wish my family shared my sentiment.

>

> Blessings,

> Chanda

> -

> marsha l

> group

> Saturday, October 08, 2005 5:49 PM

> Parsnip and Squash Stew recipe posting

>

>

> Chanda, I make this one often. Hope you like it........Marsha

> Recipe By :

> Vegetarian Times, November 1998

> Serving Size : 4 Parsnip and Squash Stew

> 1 tablespoon canola oil

> 1 cup sliced celery -- (about 2 med. stalks

> 2 garlic cloves -- minced

> 1 chipotle pepper -- minced (optional)

> 4 large tomatoes -- cored and diced

> 1 1/2 tablespoons paprika

> 1 tablespoon dried oregano

> salt and pepper to taste

> 2 cups peeled and diced buttercup or butternut squash

> 2 cups peeled and diced parsnips -- (about 2 to 3 large)

> 12 pearl onions -- peeled, up to 16 ( brown onions work too)

> 1 cup diced carrots

> 2 1/2 cups water

> 1 1/2 cups cooked or canned cranberry beans -- drained

> 1 cup fresh or frozen corn kernels

> 8 broccoli florets

> In a large saucepan, heat oil; add celery, garlic and chipotle.

> Saute 3 to 4 minutes.

> Add tomatoes, paprika, oregano, and salt and pepper; cook about 8

minutes more over medium-low heat, stirring frequently, until mixture

resembles thick pulp.

> Add squash, parsnips, onions, carrots and water; cook, stirring

occasionally, until squash and parsnips are tender, about 30 minutes.

> Stir in beans, corn and broccoli.

> Cover and cook 5 to 10 minutes more.

> Serve in a large bowl with brown rice or quinoa on the side.

Makes 4 to 6 servings.

>

>

>

>

>

>

> Music Unlimited - Access over 1 million songs. Try it

free.

>

>