Cornbread Stuffing SuccotashThree Sisters Cookbook1 1/2 cups frozen corn kernels, thawed (May use fresh corn kernels-about 3 ears) 1/2 cup chopped onion 1 cup chopped summer squash 1 cup chopped red bell pepper 1 tsp. ground cumin 1 tbsp. olive oil 2 garlic cloves, minced 1/2 cup defatted chicken broth 2 tbsps. chopped fresh cilantro 1/8 tsp. hot sauce 1/8 tsp. ground pepper 2 cups frozen baby lima beans, thawed Place a large nonstick skillet over high heat until hot. Add corn, red pepper, onion, and cumin; saut 5 minutes until vegetables are slightly blackened. Add summer squash, olive oil, and garlic; saut ing and additional minute. Reduce heat to medium-high, add broth and remaining ingredients. Cook 3-5 minutes or until heated through, stirring frequently. Yield: 8-10 1/2-cup servings Nutrition per serving: calories 98, percent fat calories 16%, sodium 127 mg, cholesterol less than 1 mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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