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Recipe of the Week - 5/10/09

Zucchini with Corn and Green Chiles
(Calabacitas)


This recipe is from The Pink Adobe in Santa Fe,
except that I reduced the butter in the recipe
from 1/4 cup to 1 tbsp. I try to keep the fat down
when I cook, and I didn't miss the extra butter
at all. This dish is often called calabacitas, and
is a favorite vegetable dish throughout New
Mexico. I absolutely love this dish. It is a natural -
it just seems that squash, corn and green chiles
are made to go together.
Restaurant Highlights: Calabacitas

I first tried calabacitas 3 years ago at
Jack-n-Grill at 25th & Federal. I asked Jack to recommend a light dish that I was unfamiliar with, and this was it. It was wonderful - similar to this recipe, but with cheese.

Then a year ago, I was at Little Anita's on S. Colorado & Florida and I noticed they had a calabacitas burrito on the menu. I never would have thought to make calabacitas into a burrito. That calabacitas burrito is now my favorite thing on their menu.


This is very easy and quick to make. I usually
make it with zucchini, but this time I used
Mexican squash (which tastes just like
zucchini). I would also use yellow squash.


Zucchini with Corn and Green Chiles
(Calabacitas)

Ingredients:

1 tbsp butter
1 tbsp olive oil
1/2 cup chopped onion
1/2 cup diced green chiles
4 cups sliced zucchini (1/2 inch thick)
2 cups fresh corn kernels (frozen will do)
1 tsp salt
1/4 tsp dried oregano
1/4 tsp cumin seed
1/2 cup chicken or beef broth


Preparation:

1. Heat butter and olive oil in 12-inch skillet.

2. Saute onion for about 3 minutes.

3. Add zucchini, corn, green chiles, salt, oregano,
    and cumin seed. Stir and mix well.

4. Add broth, cover, and simmer until zucchini
    is crisp-tender, about 5 minutes.


Preparation time: 15 minutes
Serves: 6
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Zucchini with Corn and Green Chiles from The Pink Adobe




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Anita

303-316-8002

denvergreenchili@gmail.com

 

 

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