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Recipe: Calabacitas ("Little Squashes") 

Calabacitas - "Little Squashes" - sounds more like the nickname of a famous Mafioso than that of one of my favorite side dishes.  Not only is my Mexican-influenced recipe for "little squashes" complimentary to a plethora of entrees, but this version can also be used as a filling for enchiladas, quesqadillas, and tacos - or, even as the stuffing component for a roulade.  And best of all?  My calabacitas may look sinful but, in actuality, they could not be more healthy, nutritious, and delicious.  Now how often do you hear those three words together in one sentence?  :)


Ingredients serves two

  • 1/2 tablespoon olive oil or butter
  • 1/4 of one large white or yellow onion (Vidalias are my favorite variety), chopped
  • 1 fresh Anaheim green chile pepper or poblano chile pepper, chopped: stem removed, seeds gutted.  *If you cannot find either chile variety at your local grocer, you may leave this ingredient out - I do not recommend using canned green-chiles as a replacement.*
  • 1/2 cup corn
  • Salt and pepper, to taste
  • 1 medium tomato, chopped
  • 2 green zucchinis, sliced to resemble 1/4" circles
  • Dash of cumin
  • 1 cup chicken or vegetable broth

Add oil or butter to a non-stick saucepan on medium-heat.  Allow to warm for approximately 2-minutes, then add chopped onions.  Sauté until almost translucent, or 6-8 minutes.  Add chopped chile pepper, *corn, and continue to sauté for another 10-minutes.  Liberally sprinkle sea salt and black pepper over chopped tomatoes and zucchini, and add to saucepan.  Using a light hand, add a dash of cumin.  Sauté ingredients for 5-minutes.  Turn heat to "low."  Add broth and stir.  Cover saucepan and simmer for 20-minutes, stirring occasionally.   Season to taste.



Until we eat again,

The Lunch Belle

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