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What’s Cookin’ – Calabacitas

Sunday, October 18 – I have included some minor revisions to this recipe since I made it myself and felt like I left out some cooking time originally. Revisions are noted in bold and italic.

My sweetie pie brother-in-law (hubby’s brother) came over to visit and help with the removing of painting tape and rehanging of blinds and curtains. Bless his heart, he brought a beautiful marinated steak to grill and the makings of Calabacitas. This is a dish that my mother-in-law made when they were growing up. I’ve never had it before, but I am going to be making it now!

calavacita

It is a great way to use fresh veggies from your garden or the farmers’ market. He equated it to a Mexican succotash. It is very easy to make and so flavorful. It smelled stomach-growling incredible and tasted even better.

Calabacitas

1 small onion, diced

3 cloves garlic, minced

olive oil

1 or 2 zucchini, diced

1 or 2 yellow squash, diced

8 oz. frozen corn

14.5 oz. can diced tomatoes (with juice)

1 or 2 jalapeños, seeded and diced

salt and pepper

Directions:

In a large skillet, heat several tablespoons of olive oil. Add garlic and onion and sauté on medium heat for 5 to 10 minutes. Continue to sauté as you add first the zucchini, then the yellow squash for another 20 minutes. They need a little time to soften. Then add corn, stir and sauté for a few minutes. Finally, add tomatoes and seasonings. Stir together, cover and reduce heat. Let simmer for 30 minutes.

The beauty of this dish is you can increase what you like, omit what you don’t, even add other veggies that appeal to you. He put in one jalapeño that had a little kick to it and I loved it. It had enough spice to heat your throat but not make your eyes water. 🙂 Of course, you could leave out the chili peppers if spicy food doesn’t agree with you.

We had it with grilled steak, but this would be a nice complement to any type of meat. Just served this reheated over scrambled eggs and it was wonderful! I am so glad to have something fresh and healthy to add to the kitchen repertoire. Thanks, bro!

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What’s Cookin’ – Pico de Gallo

A long-time (I won’t say “old” because it sounds so awful) friend came to stay for a few days and made this absolutely amazing pico de gallo. It’s simple and wonderful and tastes so fresh …

tomato and avocadoPico de Gallo

1 large tomato

1 small onion

1 avocado

1 lime

salt and pepper to taste

*optional* jalapeño chili peppers – fresh, seeded and chopped; or canned, diced

*optional* cilantro, fresh chopped

Cut the tomato, onion and avocado into small dice. Zest the lime over them, then juice the lime over them and mix well, adding salt and pepper to taste. If you’re looking for a little heat or spiciness, add chilis ’til you’re happy. Although we’re not fans of cilantro, add it now if you like it. Chill. This is delicious on burgers or scooped with tortilla chips.

Microplane Adjustable Grater

There are a couple of Pampered Chef tools I bought at a party a few years ago that I love for the zesting and juicing.

For zesting, their Microplane Adjustable Grater is wonderful. I zest a lot of oranges, lemons and limes for recipes and we are fortunate enough to have a few citrus trees in our yard.

 

Citrus Juicer

 

 For juicing one or two pieces of fruit, I like their Citrus Juicer. Works like a dream and easily gets every last drop of juice.

What a great way to eat your fruits and vegetables!