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3 Sisters Stew

This recipe is from Feeding the Whole Family by Cynthia Lair who was my Whole Foods Production instructor at Bastyr University. That was definitely one of my favorite classes. Cynthia was a very entertaining teacher. The class combined hands on food science and then getting to eat our yummy creations, does it get any better?

1 cup dried kidney beans, soaked overnight and drained

3 cups water

2 cloves garlic

2 tsp oregano

1 tsp cumin seeds

1/2 tsp cinnamon

1 Tbsp olive oil

1 1/2 tsp salt

2-3 cloves garlic, minced

2-3 cups winter squash, peeled and diced

1 14 oz can diced tomatoes

1 Tbsp chili powder

1 1/2 cups frozen corn

Place beans, water, and garlic in a large pot, bring to a boil. Cover and lower heat to simmer, cook 45-60 minutes-until tender.

In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt and minced garlic. Saute until onion is soft, about 5 minutes. Add squash, tomatoes, and chili powder and cook until squash is soft, about 20 minutes. Add a little water if it gets too dry.

Add cooked beans and corn and simmer until corn is heated though. 

Yum!

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