I do the usual mix too- plus some brussel sprouts and some peppers- the
year i put beet root it got all pink and looked like a mess- everybody
loved it anyway....

i give it a good squirt of good balamic vinegar before serving...
cheers

lala girl

Joe wrote:

> What else can I throw into the mix?

Avocados. Most people only eat avocados raw,
but when roasted they acquire a completely
different texture -- almost caky. When I make
shish kebab, I always put a few chunks of avocado
on there.

Joe wrote:

> What else can I throw into the mix?

Avocados. Most people only eat avocados raw,
but when roasted they acquire a completely
different texture -- almost caky. When I make
shish kebab, I always put a few chunks of avocado
on there.

Wayne Boatwright wrote:

> Yes, beets will work and will spark the color. I like to add chopped fresh
> rosemary. Parboiled baby potatoes are nice too. Halfway through you could
> also toss in some Brussels sprouts.
>
And a drizzle of balsamic vinegar.
blacksalt

>
>> What else can I throw into the mix?
>

Leeks and red bell pepper.

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

>
>> What else can I throw into the mix?
>

Leeks and red bell pepper.

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

Katra wrote:

> I'm peeling all winter squash in advance now, unless I do a turban. With
> turbans, I like to use the shell for presentation but you have to watch
> the cooking time if you do that so the shell stays solid enough to make
> a bowl.

Pumpkins also make good bowls.

(I *think* I got this from fooddownunder.com, because a recipe just like it
appears there. But I really don't remember.)

Argentinean Beef Stew in a Pumpkin Shell

2 lb beef stew meat, cut in 1 1/2-in. cubes
1 large onion, chopped
3 tablespoons canola oil
2 garlic cloves, minced
2 large tomatoes, chopped
1 large green bell pepper, chopped
salt and pepper
1 teaspoon sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 medium Pumpkin
butter or margarine, melted
1/4 cup dry sherry
1 can whole kernel corn (1 lb), drained

Trim any excess fat from beef and cook over medium-high heat with onion in
oil until meat is browned. Add garlic, tomatoes, green pepper, 1 tablespoon
salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes
and broth. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and
discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with
butter and sprinkle lightly with salt and pepper. Stir sherry and corn into
stew and spoon into pumpkin shell. Place shell in shallow pan and bake at
325°F for 1 hour, or until pumpkin meat is tender. Place pumpkin in large
bowl and ladle out stew, scooping out some of pumpkin with each stew
serving.

[I only used one sweet potato. I didn't measure the salt, but I doubt that
it was an entire tablespoon. And I heated the beef broth and steeped a pinch
of saffron in it before adding it to the stew.]

Bob

In article >,
"Bob" > wrote:

> Katra wrote:
>
> > I'm peeling all winter squash in advance now, unless I do a turban. With
> > turbans, I like to use the shell for presentation but you have to watch
> > the cooking time if you do that so the shell stays solid enough to make
> > a bowl.
>
> Pumpkins also make good bowls.
>
> (I *think* I got this from fooddownunder.com, because a recipe just like it
> appears there. But I really don't remember.)
>
> Argentinean Beef Stew in a Pumpkin Shell
>
> 2 lb beef stew meat, cut in 1 1/2-in. cubes
> 1 large onion, chopped
> 3 tablespoons canola oil
> 2 garlic cloves, minced
> 2 large tomatoes, chopped
> 1 large green bell pepper, chopped
> salt and pepper
> 1 teaspoon sugar
> 1 cup dried apricots
> 3 white potatoes, peeled and diced
> 3 sweet potatoes, peeled and diced
> 2 cups beef broth
> 1 medium Pumpkin
> butter or margarine, melted
> 1/4 cup dry sherry
> 1 can whole kernel corn (1 lb), drained
>
> Trim any excess fat from beef and cook over medium-high heat with onion in
> oil until meat is browned. Add garlic, tomatoes, green pepper, 1 tablespoon
> salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes
> and broth. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and
> discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with
> butter and sprinkle lightly with salt and pepper. Stir sherry and corn into
> stew and spoon into pumpkin shell. Place shell in shallow pan and bake at
> 325°F for 1 hour, or until pumpkin meat is tender. Place pumpkin in large
> bowl and ladle out stew, scooping out some of pumpkin with each stew
> serving.
>
> [I only used one sweet potato. I didn't measure the salt, but I doubt that
> it was an entire tablespoon. And I heated the beef broth and steeped a pinch
> of saffron in it before adding it to the stew.]
>
> Bob
>
>

Hey this sounds good, thanks! :-)

I'll bet any winter squash could be substituted for the pumpkin?
--
K.

Katra replied:

>> Argentinean Beef Stew in a Pumpkin Shell
<snip>
>
> Hey this sounds good, thanks! :-)
>
> I'll bet any winter squash could be substituted for the pumpkin?

Well, I wouldn't bet on that: The pumpkin works well because it's got a
large hollow which can hold the stew. I can't imagine trying to make the
stew in a butternut squash, although an acorn squash might work if you were
making individual servings.

Bob

On Mon, 27 Dec 2004 11:03:08 -0500, Joe >
wrote:

> Kswck said on 12/25/2004 01:57 PM:
> > "Joe" > wrote in message
> > ...
> >
> >
> > Winter squash also.
> >
>
> I've never cooked squash or pumpkin like someone else suggested.
> Would I just cut one up into big chunks, remove the seeds,
> and cook it with the rind still on?

It all depends on which squash. I peel butternut before
cooking, don't peel acorn ever. Just cook acorn squash and
serve. Eat by scooping out the flesh from the shell.

I wouldn't use pumpkin as a vegetable. It's too bland.
Using it for pie, you need to drain it well. I let it sit
in a collandar overnight before I attempt to make a pie with
it.

sf
Practice safe eating - always use condiments