How To make Corn And Summer Squash Ragout
THE SAUCE:
4 Cloves
8 Peppercorns
8 Coriander seeds
1 c Half-and-half; -=OR=-
- a mixture of cream & milk 1 Cinnamon stick, 2" long
5 Cilantro sprigs; chopped
5 Mint leaves; chopped
6 Basil leaves; chopped
-(cinnamon or anise basil, -if possible) 1 Jalapeno pepper
- seeded & sliced into 6ths THE VEGETABLES:
1/2 Onion; thinly sliced
1 1/4 lb Summer squash
-(zucchini, patty pan, - crookneck or a mixture), - cut in pieces about - 1/2-inch big 3 Ears of yellow corn
- (kernals cut from cobs) 1 lg Tomato; peeled, seeded and
- chopped in 1/2-in pieces 1 tb Peanut or safflower oil
Salt 2 tb Cilantro leaves, chopped
THE SAUCE: Bruise the hard spices with a pestle and add them to the cream mixture along with the cinnamon, herbs and half the jalapeno. Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables. THE VEGETABLES: Heat the oil in a wide skillet and add the onion. Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt. Continue to saute over fairly high heat for about 5 minutes. The zucchini and onion may color slightly. Pour the steeped cream from the sauce instructions directly into the pan through a strainer. Add the tomato and simmer for several minutes. Simmer until the sauce has reduced and thickened a little and the zucchini is done. Season to taste with salt and serve garnished with chopped cilantro.
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If you're trying to get your kids to eat more vegetables, this easy recipe for Calabacitas may be just what you need. Calabacitas are a staple in many hispanic homes because they're delicious, they're nutritious, and they're easy to make. Plus, it's a great use of zucchini and other squash that's so plentiful in the summer and early Fall. If you've never had them before, you're in for a treat. Read on for the recipe...and soon you'll be enjoying Mexican style squash made creamy with corn and melted cheese!
Calabacitas Recipe
3 zucchinis
3 yellow squash
1 cup whole kernel corn (approx. 2 ears if fresh or 1 can, liquid drained)
half a small onion, finely chopped
1 cup grated cheddar cheese
1/2 cup of milk or heavy cream
hot water,
salt & pepper to taste
Slice or cube zucchini and squash into equally-sized pieces. Heat large frying pan on stove set to medium high heat, coat bottom with oil. Once hot, fry zucchini and squash for a few minutes. Add chopped onion and continue to fry a few minutes longer. Mix in corn kernels, and add enough hot water to cover squash about halfway. Cover and let cook on low heat for 10-15 minutes, until squash is tender. Add milk, salt and pepper to taste, and cheese. Cover and let simmer a few more minutes until cheese is melted. Serve hot.
Calabacitas can be eaten as a side dish or on their own. They make a wonderful vegetarian meal.
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Fresh Corn and Summer Squash Total Penne with Bacon
This high fibre pasta is bursting with fresh summer flavours from signature ingredients including summer squash and fresh corn. The summer squash is an alternative to traditional zucchini and has a mild flavour that pairs well with pasta and smoky bacon.
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Today, I am making a simple and comforting dinner. I will show you how to make a Mexican squash dish called calabacitas. I will also be making quesadillas with queso fresco.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook at home. I am still learning and enjoy the process of making home-cooked food.
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INGREDIENTS
2 Mexican squash or (zucchini)
2 roasted poblano peppers
2 ears of fresh corn
2 to 3 Roma tomatoes
2 cloves of garlic
1/2 medium onion
1/4 tsp Mexican oregano
14.5 oz of chicken broth
salt and pepper to taste
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