A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Calabacitas – Take 2

Calabacitas – Take 2

I made this recipe last year, and I should have read my notes before making it again this time!  I have to remember that this makes a huge batch, and cut the recipe in half.

Oh well.

This time around I added the optional tomato (I had one on the edge that needed to be used).  In addition, I had some actual calabacitas I had picked up at the Farmers Market, along with a zucchini.

 

A side note:  The seller kept calling them cabachon, and I didn’t’ think that was right.  So I searched and found what looks like them on this site:

http://modernfarmer.com/2015/08/summer-squash-varieties/

On the site they are called Tatuma Squash, but it says they are also called calabacitas.

There is a lot of slicing and dicing, so I got busy.

 

The veggies cook slowly over medium high heat for ten to 15 minutes, just to soften.

 

Meanwhile, I used this new handy dandy corn stripper tool to cut kernels off the cob.  Boy, this little gadget worked fantastically well!  I’m a convert.

 

I had some Anaheim peppers that I had roasted previously, and diced those up as well.  I got the corn, chilis, and salt ready to go in after the vegetables were softened.

 

And added them to the pan.

 

And covered and cooked for another 10 minutes.

 

I chose to add the optional cream, and simmered to reduce the cream so it was just coating the vegetables.

 

I did top with some shredded Monterey Jack cheese, although I don’t really think it is needed.  I also don’t think the tomatoes add much, so could take or leave them in the future.

 

The recipe, along with some other good-looking recipes, may be found here:

https://www.newmexico.org/things-to-do/food/recipes/#article89332



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