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    Source of Recipe


    1 1/2 pound butternut or buttercup squash, peeled, cut 3/4 inch dice (3 cups)
    2 sweet potatoes, peeled and cut in quarters, after roasting cut into chunks
    4 carrots peeled, sliced into 1/4" rounds
    4 tablespoons vegetable oil
    left over ham, 2-3 cups cubed
    1 large yellow onion, finely chopped
    1 large red bell pepper, seeded and cut into 1 inch long slices
    3 jalapeno peppers,roasted, then seeded and chopped
    4 garlic cloves,chopped
    1 1/2 teaspoon marjoram
    2" piece stick cinnamon
    1 1/2 teaspoon ground cumin
    1 tablespoon of hot paprika or 1 tablespoon of sweet paprika with
    1/8 teaspoon of ground black pepper
    3 cups peeled, seeded, chopped tomatoes or 28 oz can chopped tomatoes
    1/4 pound cabbage, cut into 1 inch strips (about 2 cups)
    1 1/2 cups cooked kidney or cannellini beans or canned salt to taste
    Pita bread cut into halves brushed with melted butter and toasted lightly
    in oven or crusty italian or french bread.(optional)

    Preheat oven to 400 degrees. Lightly oil or spray a heavy shallow
    baking pa, two if needed. Toss the squash, sweet potato, carrots
    in 2 tablespoons of the vegetable oil and sparead in a layer on
    baking sheets. Put whole chilies on tray. Roast all for 20 minutes,
    until barely tender. When chilies are cool enough to handle, peel
    if desired and seed and cut into dice.Set aside with roasted
    vegetables Meanwhile cook the onion in the remaining 2 tablespoons
    of oil in a large heavy skillet or Dutch Oven over medium heat
    until softened, about 5 minutes.Add the garlic, marjoram, spices
    and ham and cook until fragrant, about 2 minutes. Add the tomatoes.
    and their juice and simmer 20 minutes, until slightly reduced.
    Add the cabbage and salt. Simmer for 10 minutes, then add the
    roasted vegetables and beans. Simmer gently for 20-30 minutes until
    vegetables are tender. Remove and cinnamon stick and serve with
    toasted pita bread or crusty bread.




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