On Sat, 29 Jan 2011 18:44:53 -0500, Jim Elbrecht >
wrote:

> I'm going to go with the link on this one. Other than try Kabocha
> squash [couldn't find a good looking one] and going back to butternut
> which we seem to be able to buy good ones most of the time- I haven't
> messed with it at all. If I'm pressed for time, I'll use canned,
> rinsed & drained garbanzos.

I think I'll go with canned the first time, garbanzo isn't my favorite
bean so I don't keep dried on hand.
>
> I don't care for cilantro- so I don't garnish with it. It says it
> can be served over rice, but we eat it as is. [or with Boston brown
> bread, now.<g>]
>
Oh, I love cilantro - so I'll use it.

> One time I forgot the lime juice at the end and the garnish of salted
> peanuts. The bowl was half gone before I realized what was wrong.
> They haven't been forgotten again.

Thanks for that caveat, I'll remember the lime. Are peanuts
absolutely crucial? I don't keep them on hand, but I could add some
peanut butter.
>
> To me, this is the perfect mix of flavors and textures-
> http://www.epicurious.com/recipes/me...-STEW-50050495
>
> [there is a similar one out there that has 1/2tsp of cinnamon in it.
> I'm glad this one left it out. I like cinnamon, but don't think it
> would help this dish.]

It calls for cumin, so I tend to agree.

Oh, are the lentils supposed to beak down or stay whole? What about
the garbanzos?


--

Today's mighty oak is just yesterday's nut that held its ground.