Santa Fe Calabacitas
Calabacitas




Corn & Squash: Santa Fe Calabacitas

Adapted from Corn, by Olwen Woodier (Storey Books, 2002).

The soul of Santa Fe cooking is powered by the many varieties of chile
peppers and corn that find their way, in one form or another, into most
of the dishes prepared in New Mexican kitchens.

This casserole is adapted from a class the author took at the Santa Fe
School of Cooking in New Mexico.

In many Santa Fe homes, 'calabacitas' - a traditional dish of the
Pueblo Indians of the Southwest - is made as a one-dish casserole by
baking it and adding chicken or beef. This one is vegetarian and cooks
on top of the stove in 20 minutes.

3-4 tablespoons olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
2 1/2 cups diced summer squash
2 1/2 cups diced zucchini
2 cups corn kernels, fresh or frozen

6 scallions, chopped (3/4 cup)
1/2 cup chopped hot green chile, roasted, with skin removed (wear
gloves when handling chiles)
1/2 cup chopped mild green chile, roasted, with skin removed
1 cup diced ripe Roma (plum) tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream or grated Jack cheese (optional)
1/2 teaspoon salt

Heat 2 tablespoonos of the oil in a large skillet and saute the
onion for about 4 minutes over medium-high heat. Add the garlic and
saute 2 minutes longer.
Add the squash and zucchini and saute 5 minuts longer, until
softened. Add the remaining 1 to 2 tablespoons of oil with the
corn, scallions, and chiles and saute 3 minutes longer.
Stir in the tomatoes, cilantro, and cream (if desired) and heat
through, about 5 minutes.

Season with salt. Serve hot or warm.

Yield: 8-10 servings.

Source: <http://www.care2.com/channels/solutions/food/542>





Calabacitas - Mexican flavored vegetable side dish

Calabacitas is a Southwestern vegetable dish that is traditionally made
when all the summer squash and green chilies are in season. This recipe
combines these delicious ingredients in a healthier way with our
Healthy Saute cooking method using no heated oils. It is a wonderful
complement to many meals, and a great way to enjoy the variety of
healthy benefits in this combination of great tasting vegetables.

Prep and Cook Time: 20 minutes

1 medium onion cut in half and sliced thin
4 medium cloves garlic, chopped
2 cups zucchini diced in 1/2 inch cubes
2 cups yellow squash,diced in 1/2 inch cubes
15oz can diced tomatoes, drained
1 4oz can of diced green chili
3 + 1 Tbsp chicken or vegetable broth
1/4 cup chopped cilantro
3 Tbsp fresh chopped fresh oregano
salt and black pepper to taste
*Optional: drizzle with olive oil before serving

Prepare all the vegetables by slicing and chopping.
Heat 1 Tbsp broth in 11-12 inch stainless steel skillet. Healthy Saute
onions in broth over medium heat for about 5 minutes stirring
frequently, until translucent. Add garlic and saute for another
minute.
Add zucchini, yellow squash, remaining broth, green chili, and cook for
another 10 minutes or so until vegetables are tender, stirring often.
Add tomatoes and continue to cook for another couple of minutes.

Stir in herbs, salt and pepper.

Serves 4

Healthy Cooking Tips: Watch to make sure the squash does not over cook
in this recipe. It will start to look translucent and will release a
lot of water, diluting the flavor of your dish. Have all your
vegetables cut before you start cooking to avoid overcooking.

Source: <http://www.whfoods.com/genpage.php?tname=recipe&dbid.>

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