Saturday, January 16, 2010

Calabacitas (Mexican-flavored vegetable side dish)

This recipe came in a newsletter that I subscribe to World's Healthiest Foods that I would like to try sometime as I like all the ingredients raw - will have to see if I like them as well cooked, or maybe try making it raw with the olive oil, garlic and chicken broth cooked as a dressing.


Prep and Cook Time: 20 minutes
  • 1 medium onion, cut in half and sliced thin
  • 4 medium cloves garlic, chopped
  • 2 cups zucchini , diced into ½ -inch cubes
  • 2 cups yellow squash, diced in ½-inch cubes
  • 15 oz can diced tomatoes, drained
  • 4 oz can of diced green chili
  • 1 TBS + 3 TBS chicken or vegetable broth
  • ¼ cup chopped cilantro
  • 3 TBS fresh chopped fresh oregano (or 1 TBS dried oregano)
  • salt and black pepper to taste
  • *Optional: drizzle with olive oil before serving
  1. Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
  2. Prepare all the vegetables.
  3. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
  4. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes.
  5. Stir in herbs, salt, and pepper. Serves 4"

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