October 11, 2009
My sweetie pie brother-in-law (hubby's brother) came over to visit and help with the removing of painting tape and rehanging of blinds and curtains. Bless his heart, he brought a beautiful marinated steak to grill and the makings of Calabacitas. This is a dish that my mother-in-law made when they were growing up. I've never had it before, but I am going to be making it now!
It is a great way to use fresh veggies from your garden or the farmers' market. He equated it to a Mexican succotash. It is very easy to make and so flavorful. It smelled stomach-growling incredible and tasted even better.
1 small onion, diced
3 cloves garlic, minced
1 or 2 zucchini, diced
1 or 2 yellow squash, diced
8 oz. frozen corn
14.5 oz. can diced tomatoes (with juice)
1 or 2 jalapeños, seeded and diced
salt and pepper
In a large skillet, heat several tablespoons of olive oil. Add garlic and onion and sauté on medium heat for 5 to 10 minutes. Continue to sauté as you add first the zucchini, then the yellow squash for another 20 minutes. They need a little time to soften. Then add corn, stir and sauté for a few minutes. Finally, add tomatoes and seasonings. Stir together, cover and reduce heat. Let simmer for 30 minutes.
The beauty of this dish is you can increase what you like, omit what you don't, even add other veggies that appeal to you. He put in one jalapeño that had a little kick to it and I loved it. It had enough spice to heat your throat but not make your eyes water. ;-o Of course, you could leave out the chili peppers if spicy food doesn't agree with you.
We had it with grilled steak, but this would be a nice complement to any type of meat. Just served this reheated over scrambled eggs and it was wonderful! I am so glad to have something fresh and healthy to add to the kitchen repertoire. Thanks, bro!