Squash molé

"The Bubbo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tonight for dinner I sliced kabosha squash about 1/2 inch thick, tossed it
and
some carrots with some oil and salt, roasted at 350.

Sauteed garlic and cumin seeds and added a can of black beans. Mixed in
penzeys chili powder, salt, cinnamon, cardamom, ginger, and mexican
oregano.

served these with white rice and almond molé sauce.

YUM

My kind of meal -- with one exception, I don't know what almond mole sauce
is. Can you elaborate?
Thanks,
Dee Dee

Dee Randall said:

"The Bubbo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tonight for dinner I sliced kabosha squash about 1/2 inch thick, tossed it
and
some carrots with some oil and salt, roasted at 350.

Sauteed garlic and cumin seeds and added a can of black beans. Mixed in
penzeys chili powder, salt, cinnamon, cardamom, ginger, and mexican
oregano.

served these with white rice and almond molé sauce.

YUM

My kind of meal -- with one exception, I don't know what almond mole sauce
is. Can you elaborate?
Thanks,
Dee Dee

Molé sauce is a traditional mexican sauce made with chilis, spices, cocoa and
ground nuts. There are a million variations based on location and family
tradition. It's very rich and dark and tasty. I have two quarts, brought to me
from Mexicali by a good friend. One is a sesame seed/poblano and the other is
a ground almond one. these two are very similar but the sesame is a tad
spicier. You mix it with 3 parts water and bring it to a simmer and it becomes
this rich, thick sauce that you drown everything in. Most people serve it over
chicken but since I live with a vegetarian I experiment. It's great on tofu,
seitan, fake meat strips, squash or whatever else I can think to pour it on.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!