Calabacitas

by Cindy Yanasha Angulo in , , , , , , , ,


Here you are, folks! Another Meatless Monday miracle. I first tried calabacitas in Colorado last week, from this awesome restaurant, Kachina. They offer it as a side dish. It's really spicy so adjust the recipe to your taste!  Here's my take. ​

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Time: ​20 mins 

Ingredients:​

  • ​1 zucchini 
  • 1 summer squash ​
  • 1 small onion ​
  • 2 red chilis ​
  • 1/4 cup corn (I used frozen)​
  • 1 tablespoon shredded Romano cheese (or whatever you have on hand that will melt well) ​
  • 1 whole tomato ​
  • 1 tablespoon butter ​
  • salt & black pepper to taste ​

Recipe:​

  1. Dice the zucchini, squash, tomatoes & onion.  ​
  2. In a medium skillet, heat the butter. Chop the chili peppers into little slices.
  3. Then add the onion when the butter is slightly melted.​
  4. Sauté the onion for 1 min before adding in the chilis. ​
  5. Once the onion is slightly golden, add in the corn, ​tomatoes, squash & zuchini. Sprinkle with salt & pepper.
  6. Stir to combine then ​cover the pan, leaving the heat on low. You should check on it & stir every so often so nothing sticks to the bottom of the pan. 
  7. After about 10 mins, remove the cover & turn off the heat (the squash & zucchini should be cooked but not mushy). 
  8. ​With the heat off, sprinkle some cheese & stir it in while it melts. This will help offset the spiciness of the chilis & also give the calabacitas a creamy taste. 

Serve as a side dish or in tacos as a veggie filling! ​

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Succotash

by Cindy Yanasha Angulo in , , , , , , , ,


Weird to try making something you never ate before! What can I say, I'm adventerous! And I'm glad I tried it. Succotash just might be the perfect side dish for Spring (if it ever shows up!) 

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 Time: 40 mins 

Ingredients

  • 1 can lima beans 
  • 2 cups corn kernels (I used frozen)
  • 1/2 white onion
  • 3 cloves garlic
  • 1 teaspoon dried thyme  
  • 1/3 red onion, diced
  • 2 cups grape tomatoes 
  • 1 tablespoon olive oil  
  • 1 tablespoon red wine vinegar  
  • Salt & pepper to taste  

Recipe:  

  1. Pour the lima beans, 1/2 onion, garlic cloves & some salt and pepper into a medium sized pot. Cover with water. 
  2. Bring the water to a boil then cover the pot & lower the heat to a simmer. Let simmer for 20 mins.
  3. Once the 20 minutes are over, reserve about 1 cup of the liquid, then strain the rest. Remove the garlic cloves & half onion. 
  4. In a large skillet, add the olive oil & the red onion. Sauté for 1 min on medium heat.  
  5. Add the tomatoes, thyme & the corn to the skillet.  
  6. After about 3 minutes, add the lima beans, red wine vinegar & reserved liquid to the skillet.  Add salt & pepper now as well. 
  7. Toss the mixture to combine, then remove it from heat & serve!