1) Sugar pumpkin - 1, small.
2) Olive oil - 1 tbsp.
3) Onion - 1 medium, chopped.
4) Garlic - 2 cloves, minced.
5) Red bell pepper - 1/2 medium, cut into short, narrow strips.
6) A 14- to 16-ounce can diced tomatoes, with liquid.
7) Cooked beans - 2 cups.
8) Corn kernels - 2 cups.
9) Vegetable stock - 1 cup.
10) Hot chilies - 1 or 2, small-sized, fresh, seeded and minced.
11) Cumin - 1 tsp, grounded.
12) Oregano - 1 tsp, dried.
14) Black pepper - 1 tsp, freshly grounded.
15) Cilantro - 4 tbsp, freshly minced.
1) Turn up the oven temperature to 400 degrees.
2) Cut the pumpkin lengthwise from the middle.
3) Remove the seeds and fibers from the inside of the pumpkin.
4) Cover the pumpkin halves with aluminum foil and place them in a foil-lined shallow baking pan with the cut sides facing up.
5) Bake the halves for 40 to 50 minutes, or until a knife can be easily pierced through them.
6) Turn off the oven while pumpkin is still warm. Do not let it soften too much.
7) When the halves cool enough, scoop out the pulp, and dice into large cubes.
8) Keep aside until needed.
9) Pour oil into a soup pot and start heating.
10) Add in the onion and saut over medium-low heat until they are translucent.
11) Add in garlic.
12) Continue to saut for 5-10 minutes or until the onion turns golden.
13) Add in pumpkin, garlic, red bell pepper, tomatoes, beans, corn kernels, vegetable stock, hot chilies, cumin, oregano and salt.
14) Simmer these gently under cover for about 20 to 25 minutes or until all the vegetables are tender.
15) Season with salt and pepper.
16) If you have time, allow the stew 1 to 2 hours to settle before serving. Before dishing out, heat the food. Stir in the cilantro and serve the dish in shallow bowls.
Maple and Tarragon Sweet Potatoes
1) 4 sweet potatoes.
2) Maple syrup - 1/3 cup.
3) Soy margarine - 1/4 cup, melted.
4) Orange juice - 1/4 cup.
5) Cinnamon - 1/4 tsp.
6) Salt - 1/2 tsp.
7) Tarragon - 2 tsp, dried.
1) An oiled shallow 2-quart casserole.
1) Peel the potatoes and cut them into 1/4" thick slices.
2) Turn up oven temperature to 350 degrees.
3) Lay the sweet potato slices in overlapping rows in the casserole.
4) Mix syrup, margarine, juice, cinnamon and salt in a small bowl.
5) Pour the mixture uniformly over the potatoes.
6) Sprinkle the tarragon over this.
7) Cover the potatoes with lid or foil. Bake under cover for about half-an-hour or until they are still firm but you can easily insert a fork in the middle.
8) Bake without cover for another 20 minutes, or until the potatoes are glazed and golden around the edges.
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