It’s nice to be back home in my kitchen. Don’t get my wrong…I had a great weekend, but I usually spend most of my Sunday’s cooking, so I was happy to be home.
Today’s dinner is a Mexican flavored baked pumpkin stew. I first made this recipe 3 years ago, when it was in the October edition of Vegetarian Times. I’ve made it a handful of times over the years, and have been thinking about it now that the weather has turned.
I typically use a buttercup squash and always skip the cheese. I suppose I could use Daiya, but when I first started making this, Daiya wasn’t on the market, so I’ve always made it cheese-less and I don’t feel it’s lacking because of it.
I’ve successfully made this in a crock pot too for potlucks. Just put about 1/4 cup of water in bottom before cooking, and cook on low for 8 hours.
For the Poblano-Cucumber Salsa (trust me..don’t skip this part…it makes the meal), I roasted my peppers in my toaster over on the broil setting. I turned them a few times, and within 7-10 minutes, I had nicely blackened and blistered peppers!
Served with a loaf of fresh bread right out of the bread machine and a grilled Portobello, we had a great Sunday dinner!
We had a great time this weekend. Aside from my husband hurting his back very badly (just by sleeping there), it was wonderful. Here are some pictures of our fun!
Yeah….it’s been a great weekend 🙂