Dudley's Calabaza Stew

Involve everyone in your family and circle of friends on your journey of eating God's foods.  Let them be taste testers and create fun, delicious, real-food meals.  Use ingredients that you know they enjoy and 'remake' meals that they like with good ingredients.  Soon, they might surprise you and want to become more and more involved themselves.

 

Everyone in my family now cooks, my husband, Fred, and both of my teenage sons.  Not only are they all helping make meals, they are all creating their own recipes.  This recipe my husband created last week and was fabulous!  (Dudley Daisy is a nickname that the boys started calling my husband when they were really little - everyone including our pets have a varieties of different nicknames.  Mine is Mumpsy.  The boys' comment at dinner the night we ate this was, "Wow, Dudley this stew is really good!" - thus the recipe name.)  My husband's new squash stew recipe was inspired by the many bags of frozen peppers in the freezer and spahetti squash in the pantry left from last summer's garden harvest.  Experiment and have fun with what you have on hand. 

 

 

Tasty, colorful Mexican stew with a little zing. We make a big pot so we are sure to have leftovers.

1lb 100% grass fed organic ground beef or beef chunks
2 cups organic chicken broth (preferably homemade)
1 cup Bionaturae organic strained tomatoes or tomato sauce
2 14.5oz cans of Muir Glen Organic Fire Roasted diced tomatoes with green chilies
1 - 2 organic bell peppers (any color), deseeded and deveined, coarsely chopped
1 organic medium yellow onion, coarsely chopped
7 small organic jalapenos, deseeded and deveined, finely chopped
1 organic fresh butternut squash, skin removed and deseeded, coarsely chopped
1 Tbl pure honey
1 ½ tsp. ground cumin
¼ tsp. paprika
Salt to taste

Brown ground beef in large stew pot and drain off juices after browning.  With a sturdy potato/carrot peeler, peel skin off the butternut squash and cut off top and bottom.  Cut lengthwise and scoop out the seeds and strings with a sharp-edged spoon.  Dice into ½" cubes.  Place all ingredients into the stew pot and bring to boil. Reduce heat and simmer until squash is tender (about 45-60 minutes). Serve over yellow rice in a bowl.  Makes 6-8 servings