Santa Fe Calabacitas
Serves 10
Recipe By: Olwen Woodier
Published in: Corn
4 tablespoons olive oil
1 cup finely chopped onion
3 clove of garlic -- minced
2 1/2 cup diced summer squash
2 1/2 cup diced zucchini
2 cup corn kernels -- fresh or frozen
6 scallions -- chopped (3/4 cup)
1/2 cup chopped hot green chile -- roasted, with skin removed
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 teaspoons 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.
Recipe Notes
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.
Exported from A Cook's Books -- Recipe management for Macintosh
http://www.terrypogue.com
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