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Stove Top
Summer Stew
3/4 cup of nonfat plain yogurt mixed with 1
tablespoon of cornstarch
1/4 teaspoon of cloves
1/4
teaspoon of ground pepper
1/2 teaspoon of ground coriander
1/2 teaspoon of cinnamon
1/2 cup of chopped fresh cilantro
leaves
5 mint leaves, chopped
1 jalapeno pepper, seeded
and sliced
1 1/2 pounds of zucchini and or other summer
squash
1 cup of frozen corn or kernels from 2 ears
1
tablespoon of peanut oil
1 small onion, chopped
1/2 cup of
boiling low sodium vegetable broth
1 large tomato, chopped
freshly ground pepper
Chopped cilantro leaves for garnish |
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In a saucepan combine the yogurt with the cloves, pepper, coriander, cinnamon, cilantro, mint and 1/2 jalapeno. Heat through but do not boil. Remove from heat and let stand so that the flavors may mingle. Cut the squash into chunks. Scrape the kernels from the corncob if you are using fresh ears. In a nonstick skillet heat oil and sauté onion until soft. Add the zucchini, corn and other half of the jalapeno pepper. Continue to sauté for another minute or 2 then add broth to allow the vegetables to simmer until they are just tender. Add the yogurt mixture and tomato and allow the mixture to heat through gradually. Do not boil. Sprinkle freshly ground pepper on top along with cilantro leaves. Serves 4 to 5
 
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