butternut squash and hominy
wow! i'm back at cooking!i don't know about the weather where everyone else is living, but it is frigid cold outside here in DC and today i made a recipe that hit the spot perfectly! i can't remember the last time i had such a happy cooking and eating experience.
i got this recipe from a website i subscribe to and use the recipes from fairly frequently.
Saving Dinner
i subscribe to the vegetarian menu-mailer, which uses a lot of beans, but otherwise, i recommend it, if you are looking for a way to make your grocery shopping super easy! not all the recipes are vegan, however, so you have to pick and choose if you are trying to eliminate dairy and eggs.
but to the recipe! lol
butternut squash and hominy:
ingredients:
1 tbsp olive oil
about 1 1/2 cup chopped onion
2 cloves garlic, minced
1 butternut squash, peeled, seeded and cut into cubes
1 cup diced green bell pepper
2 tsps paprika
1/2 tsp ground cumin
1 1/2 tsp flour
salt and pepper to taste
pinch cayenne pepper
1 (15 oz) can hominy
2 1/2 cups water
3 tbsps chopped fresh parsley
2 tbsp tomato paste
Cooking Instructions:
Heat oil in large skillet; add onions, garlic, squash, green bell pepper, paprika, and cumin; cook for about 10 minutes, until veggies are browned.
Add flour, salt and pepper to taste and cayenne pepper, stirring constantly for 1 minute. (i'm gonna fess up here, i forgot the flour, and it was great that way too.)
Add hominy, water, parsley, and tomato paste. Bring to a boil, then reduce heat to low; cover and simmer for 30 minutes, or until squash is tender. Add a bit more water if veggies look dry.
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the perfect little bit spicy little bit sweet food combo. it's like a main course and dessert all in one dish! i must say i adored this dish and highly recommend it, it serves 6, so you put a little time in on it in one cooking session and can have enough leftovers for few lunches. yum!
i added a small spinach salad, with grape tomatoes, sprouts, a little diced red onion and my favorite sesame ginger dressing to my meal to complete dinner.
and afterward, i enjoyed a hot cup of kukicha tea sweetened with the world's greatest natural sweetener, agave nectar (it's low glycemic so it doesn't spike your blood sugar the way that almost all other sweeteners do). agave nectar is even approved by my husband, world's most wary of weird natural food alternatives individual. he uses it to sweeten everything, from oatmeal to tea to making messy almond butter/agave nectar sandwiches. it really is an awesome alternative if you are looking to reduce your sugar intake and regulate your blood sugar levels.
can you tell i'm working really hard to cut my sweet tooth the holistic way? lol. if anyone is trying to cut a sugar addiction gone wild (like me!! :) sweet vegetables like squash and sweet potatoes as well as kukicha tea (which i highly recommend adding agave nectar, too. i don't normally sweeten my tea, but this tea needs it! lol) are supposed to be great helpful healthy substitutes when you want to tame the sweet tooth.
and i must say, today is the first day in two months that i haven't been suffering from intense sugar withdrawal. which always leads me to eating something full of sugar.... i'm willing to say there might be something to this theory!!
but enough about me! try this recipe! it's good! i promise!
posted by em @ 5:05 PM
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