Makes 4 to 6 servings Calabacitas is a traditional Mexican corn and squash dish full of texture. It is a mellow combination of corn, chile and squash blended together with creamy goodness.
Creamy Corn, Chile & Squash
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1. In a large skillet, heat oil over medium-high heat. Sauté onion, garlic, summer squash, zucchini and parsley until vegetables are tender-crisp, 10 to 12 minutes. 2. Reduce heat to low and stir in corn, cheese and broth until cheese is melted and mixture is heated through, 6 to 8 minutes. Pour into a serving dish.
ingredients
1 tbsp olive oil 1⁄2 cup chopped onion 2 cloves garlic, minced 1 cup chopped summer squash (see Tips) 2 cups chopped zucchini 1 tbsp minced flat-leaf parsley 2 cups cooked corn kernels (see Tips) 1 cup shredded Monterey Jack cheese 2 tbsp chicken broth Freshly ground black pepper to taste
TIPS: Increase zucchini to 2 cups if summer squash is out of season or hard. Drained canned or thawed frozen corn kernels work in this recipe. Grilled or fire-roasted corn will add additional flavor. The salt in the broth and cheese will add flavor. However, salt to taste if more is needed.
Mexican Chocola Cakes te
Creamhyile Corn, uCash & Sq Makes 6 servings
This is a family favorite…rich mounds of chocolate with just a hint of cinnamon and chile. I love serving them warm with a scoop of vanilla ice cream.
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Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.
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1. In a small saucepan over low heat, melt chocolate and butter. Set aside. 2. In a medium bowl, using an electric mixer, beat eggs, egg yolks, sugar, cinnamon and chile until well blended, about 3 minutes. On low speed, gradually beat in the chocolate mixture until well blended. Increase speed to medium and beat until mixture is light and fluffy, about 3 minutes. Using a rubber spatula, stir in flour until blended. 3. Divide chocolate mixture equally among ramekins. Place ramekins on a baking sheet and bake in preheated oven until firm on top and cakes pull away from the sides of ramekins, 16 to 18 minutes. Run a knife around the edges of each ramekin. Invert on individual plates and serve hot with a scoop of vanilla or coffee ice cream.
Mexican Chocolate Cakes ingredients
Preheat oven to 425°F Six 4- to 6-oz ramekins, greased 4 oz semisweet (dark) chocolate, coarsely chopped 1⁄2 cup butter 2 eggs 2 egg yolks 1⁄2 cup granulated sugar 1 tsp ground cinnamon 1⁄2 tsp ancho chile powder 1⁄3 cup all-purpose flour Vanilla or coffee ice cream HEALTHY MAGAZINE AUGUST 201
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