The other night Tom began preparing dinner by making his favorite Quinoa Black Bean Salad. I usually like to serve it along side some steamed winter squash for a light meal. However, it was quite chilly out and I was craving something a little denser, with more salt, spice, and fat! I had a picture in my mind of what I wanted. I always try to keep ingredients stocked in my pantry so I can create a recipe on a whim, and luckily I had everything I needed for my new, inspired recipe!
Since Tom had everything prepped for the quinoa salad I asked him to peel the squash. While he was busy with that, and the kids were all happily playing, I began with the rest of the stew. I started cutting an onion, and then heated my large, heavy-bottomed (11-inch) stainless steel skillet over medium heat. I tossed in some whole cumin seeds and toasted them for about 60 seconds. Then added the oil and onion, more spices, some chopped jalapeño pepper, the chopped squash, a can of fire roasted tomatoes, and some sea salt and water. After it had simmered for a while the whole house smelled like a Mexican restaurant.