"Argentinean Bean & Vegetable
Stew" (page 254) is a flavorful and colorful dish bursting with brightly
hued vegetables, and even a piece of fruit - a diced orange which is added at
the very end. The list of vegetables in this stew is long: onion, garlic, bell
pepper, butternut squash, tomatoes, green chilies, and corn, a virtual hotpot
of antioxidants. The seasonings are just as impressive: sugar, crushed red
pepper, oregano, and cilantro. Somehow this wide array of ingredients comes
together to make an unusual but tasty stew, especially good on a cold evening,
served with a loaf of homemade bread.
Keeping it "McDougall Friendly"
checklist:
ü Omit the oil when sautéing the veggies.
Use a nonstick soup pot and/or a little water, broth, or sherry for the sauté liquid.
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