Guest guest Posted February 6, 2002 Report Share Posted February 6, 2002 Jamie recommends this recipe. Raves! I have it in mc so i'm forwarding it to the group. it's my kind of combo too ;-) >Jamie Orozco <Jamie_Orozco >'PatH' <kitpath >recipe that everyone should have! >Tue, 5 Feb 2002 18:39:55 -0500 Caribbean Gingered Squash, Rice and Kale I made this absolutely wonderful dish this past weekend..It was soooooo good, I had to share.. My fiance gobbled it down looking for more.. It'll be a great one to post now becasue it's purely winter veggies and even vegan and very very healthy! surprisingly it's from weight watchers vegetarian cookbook!! There are a few surprises in that cookbook- they aren't as stupid about veggie eatig as we long time veggies may think.. It looked so healthy I figured, well- gotta eat my healthy food- it won't kill me.. My fiance was making yummy noises the whole dinner through.. It's truly incredible! ... It's even perfect for the weight watchers in the group! Jamie ------------------- * Exported from MasterCook * Caribbean Gingered Squash, Rice and Kale Recipe By :Versatile Vegetarian by Weight Watchers Serving Size : 4 Preparation Time :0:00 Categories : Versatile Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil -- PLUS 1 teaspoon vegetable oil 1 onion -- chopped 2 pounds butternut squash -- see preparations 2 jalapeno peppers -- seeded and cored and minced 2 teaspoons grated peeled gingerroot 3 garlic cloves -- minced 1 teaspoon curry powder 1 Pinch ground cloves 1 Pinch ground allspice 1 bunch kale -- cleaned and chopped 2/3 cup brown rice 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh lime juice PREPARATIONS: Butternut squash - peel, core and cut into 2-inch chunks DIRECTIONS: In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; saute, stirring, about 1 minute. Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Let stand, covered, 5 minutes. SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Fat. PER SERVING: 251 Calories, 6 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 647 mg Sodium, 45 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 146 mg Calcium. 5 ww winning pts CAUTION: When handling chile peppers, wear gloves to prevent irritation. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 6g Fat (18.5% calories from fat); 6g Protein; 53g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 551mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat. NOTES : " Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoons. " Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2002 Report Share Posted February 6, 2002 Thanks Pat! PS all- My butternut squash had gone bad and so I used some sweet potatoes in stead- that worked fabulously! I'm sure it's great or better with squash tooo! make sure you use the lime juice and go heavy on the ginger & curry! Thanks again for posting for me Pat! I like to be useful instead of a lurker once in a while PatH [kitpath] Tuesday, February 05, 2002 8:37 PM Veg-Recipes Caribbean Gingered Squash, Rice and Kale Jamie recommends this recipe. Raves! I have it in mc so i'm forwarding it to the group. it's my kind of combo too ;-) >Jamie Orozco <Jamie_Orozco >'PatH' <kitpath >recipe that everyone should have! >Tue, 5 Feb 2002 18:39:55 -0500 Caribbean Gingered Squash, Rice and Kale I made this absolutely wonderful dish this past weekend..It was soooooo good, I had to share.. My fiance gobbled it down looking for more.. It'll be a great one to post now becasue it's purely winter veggies and even vegan and very very healthy! surprisingly it's from weight watchers vegetarian cookbook!! There are a few surprises in that cookbook- they aren't as stupid about veggie eatig as we long time veggies may think.. It looked so healthy I figured, well- gotta eat my healthy food- it won't kill me.. My fiance was making yummy noises the whole dinner through.. It's truly incredible! ... It's even perfect for the weight watchers in the group! Jamie ------------------- * Exported from MasterCook * Caribbean Gingered Squash, Rice and Kale Recipe By :Versatile Vegetarian by Weight Watchers Serving Size : 4 Preparation Time :0:00 Categories : Versatile Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil -- PLUS 1 teaspoon vegetable oil 1 onion -- chopped 2 pounds butternut squash -- see preparations 2 jalapeno peppers -- seeded and cored and minced 2 teaspoons grated peeled gingerroot 3 garlic cloves -- minced 1 teaspoon curry powder 1 Pinch ground cloves 1 Pinch ground allspice 1 bunch kale -- cleaned and chopped 2/3 cup brown rice 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh lime juice PREPARATIONS: Butternut squash - peel, core and cut into 2-inch chunks DIRECTIONS: In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; saute, stirring, about 1 minute. Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Let stand, covered, 5 minutes. SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Fat. PER SERVING: 251 Calories, 6 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 647 mg Sodium, 45 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 146 mg Calcium. 5 ww winning pts CAUTION: When handling chile peppers, wear gloves to prevent irritation. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 6g Fat (18.5% calories from fat); 6g Protein; 53g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 551mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat. NOTES : " Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoons. " Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 **************************************************************************** *** To post to list via e-mail: send e-mail to " Veg-Recipes " To post to list via website: Veg-Recipes/post To contact List Owner: " Veg-Recipes-owner " Subscribe or Un through site: / OR Un via e-mail: Veg-Recipes- Calendar: Veg-Recipes/calendar Bookmarks: Veg-Recipes/links Read or search old messages: Veg-Recipes/messages **************************************************************************** *** Quote Link to comment Share on other sites More sharing options...
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