"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Calabacitas Recipe

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This recipe for Calabacitas, by , is from The HealthWorks Rehab and Fitness Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Noelle Dodge
Added: Tuesday, May 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
· 1 medium onion cut in half and sliced thin
· 4 medium cloves garlic, chopped
· 2 cups zucchini diced in ½ inch cubes
· 2 cups yellow squash, diced in ½ inch cubes
· 1 (15oz) can diced tomatoes, drained
· 1 (4oz) can of diced green chili
· 3 Tbsp chicken or vegetable broth
· ¼ cup chopped cilantro
· 3 Tbsp fresh chopped fresh oregano
· Salt and black pepper to taste
· Drizzle with olive oil before serving (optional)

Directions:
Directions:
1. Prepare all the vegetables by slicing and chopping.
2. Heat 1 Tbsp broth in 11-12 inch stainless steel skillet. Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
3. 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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a Southwestern vegetable dish that is traditionally made when all the summer squash and green chilies are in season. 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.

 

 

 

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