Calabacitas Casserole

Calabacitas in Spanish means Zucchini-like squash. The ones purchased in the supermarket were lighter green, larger in diameter overall ( 3 to 4 inches) and larger at one end. They were labeled “Calabacitas.” I think they are also called Mexican gray squash but, fresh, they do taste a lot like Zucchini.
 

INGREDIENTS
3    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
2    ancho chilies, seeded and diced ½ inch
1    pound Calabacitas, cubed 1 inch (2 medium)
1    cup corn kernels, fresh or frozen and thawed
1/2  cup red bell pepper, diced 1/4 inch
1    jalapeno chilie, seeded and chopped fine (optional)
1    teaspoon dried oregano
1    cup crumbled cotija or queso fresca cheese, divided
¼   cup chopped fresh cilantro or 1 tablespoon dried
1    teaspoon lemon juice

METHOD

Preheat the oven to 325 F. In a large skillet, add the olive oil over medium-high heat and cook the onions for up to 20 minutes, lowering the heat after 6 to 7 minutes. Look for a golden color but do not allow the onions to burn or get dark brown. Add the garlic and cook for 1 minute. Add the chilies, the Calabacitas, the corn, red bell pepper and the oregano. Stir and cook for 4 to 5 minutes and remove from the heat.

Add ¾ cups of the cheese, reserving the ¼ cup and stir into the vegetables. Add the cilantro and lemon juice and stir them in. Pour the mixture into an oven proof casserole dish and sprinkle the remaining cheese on top. Cover the dish and cook for 12 to 15 minutes to cook the Calabacitas but leave it a bit crunchy. Serve immediately.

Shrimp Fra Diavolo

INGREDIENTS
1    pound fresh medium shrimp, shelled, deveined
½   teaspoon salt
1    teaspoon crushed red pepper or smoked paprika
4    tablespoons olive oil, divided
1    medium white onion, chopped
3    cloves garlic, minced
1    can (15 ounces) diced tomatoes or 2 cups fresh diced
½   cup dry white table wine
½   teaspoon dried oregano
1    tablespoon dried parsley
1    tablespoon dried basil

METHOD

In a large bowl, combine the shrimp, salt and pepper flakes. Toss to coat. In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil and add the shrimp. Cook for 1 to 2 minutes and turn over. Cook for another 1 to 2 minutes, remove from the heat to a bowl and set aside.

In the same skillet, add and warm 2 tablespoons of the olive oil. Add the onions and cook for 4 to 5 minutes until they are translucent. Add the garlic and cook 1 minute. Add the tomatoes and their juices, the wine and oregano. Cook over medium heat for about 10 minutes until the sauce thickens.* Stir in the parsley and basil and add the shrimp. Toss to coat and cook for 5 to 6 minutes to mix the flavors and thoroughly cook the shrimp. Remove from the heat and serve immediately.

Based on a recipe from Food.com courtesy of Giada De Laurentiis

*NOTE: If the sauce is not thickening, add ½ teaspoon all-purpose flour and stir it in, cooking 2 to 3 minutes longer.

Pineapple Chicken and Brown Rice

INGREDIENTS       
2   cups low fat chicken broth
1   cup water
1   cup brown rice
3   tablespoons butter or butter substitute
2   boneless, skinless chicken breasts, quartered
          or
6   boneless, skinless chicken thighs cut in half
1   medium white onion, chopped (about ¾ cup)
½  cup chopped celery, leaves and all
4   cloves garlic, minced
½  cup chicken broth or water
1   can (10 ounces) crushed pineapple
1   tablespoon dried cilantro

PREPARATION

In a medium sauce pan, add the broth and water and bring to a boil. Lower the heat, add the rice and stir. Cover and cook for about 25 to 30 minutes until the rice is tender and all the liquid has been absorbed. Set aside and reserve.

In another medium saucepan over medium-low heat, add and melt the butter. Add the chicken and brown it on all sides, about 4 to 5 minutes. Remove and reserve. Add the onion, celery and garlic and simmer for about 6 to 8 minutes until the vegetables are soft and translucent. Add ½ cup of water or broth to the sauce pan, return the chicken and add the pineapple and cilantro.

Thoroughly mix the ingredients in the sauce pan, pushing the chicken down into the vegetables and pineapple. Cover and continue to simmer for 8 to 10 minutes to thoroughly cook the chicken. Remove from the heat and reserve. When the rice has completed cooking, serve the chicken mix on top of a bed of rice.

Pozole Rojo

INGREDIENTS
½   pound pork, cubed
6   cloves garlic, divided
1 ½    cups dry white table wine
2   chili ancho (dried poblano chili)
2   chili guajillo
2   green onions, chopped
1   can hominy, rinsed, drained
1   teaspoon salt

METHOD

In a large sauce pan, add the pork, 4 peeled cloves of garlic and wine. Bring to a boil, reduce the heat to a simmer, cover and cook for about 30 minutes, turning once, until the pork is very tender.

Remove the stems, seeds and veins from the chilies. Chop them into 1 inch pieces, place them into a large bowl and cover with 1 cup of boiling water. Keep them submerged for 30 minutes. Remove and place into a food processor or blender with the soaking liquid, the green onions and 2 cloves of minced garlic. Process to a puree and set aside.

When the pork is tender, remove and shred the pork. (It might be necessary to use a food processor to shred the pork.) Remove the cloves of garlic and return the pork to the sauce pan and cooking liquid. Add the chili mixture, the hominy and salt. Cook over medium heat for 5 to 6 minutes to merge the flavors. Remove from the heat and serve.

Pozole is usually accompanied with thinly sliced cabbage or lettuce, slices of radish, oregano, chopped onion, lime wedges and crisp fried tortilla strips.

NOTES: Both the dried chilies can be found at Mexican food stores. Find one near you and explore; ask questions if you cannot find the chilies on your own – my experiences have been very positive. The people working there are very happy to see gringos trying authentic Mexican dishes and are glad to help.

Please read the page about Hominy and Pozole at the top of this blog

Quick Creamy Tomato Soup

 INGREDIENTS
1    can (15 ounces) tomato sauce
1    tablespoon aged balsamic vinegar
½   cup sour cream

METHOD

First, wait for a cool evening. In a medium sauce pan, whisk together all three ingredients. Heat to serving temperature over medium heat and serve. I like this with a few saltine crackers, but feel free to experiment.. This recipe will supply four small servings or 2 large ones.

Pozole Vegetariano

Do not ask your Hispanic friends about this dish because it is not from South of the border but was dreamed up by the gringo cook who runs this blog. He is still working on authentic recipes for Pozole Rojo and Pozole Verde which are not vegetarian.
 
INGREDIENTS
1    pound tomatillos, (6 to 7) hulled, washed, chopped
2    Anaheim chilies, seeded, chopped
2    jalapeno chilies, seeded and chopped*
1    cup green peas, frozen or fresh
1    medium onion, chopped
2    cloves garlic, minced
2    cups dry white table wine
2    teaspoon ground fennel seeds
2    tablespoon dried cilantro
2    tablespoons olive oil
1    can (15 ounces) hominy, rinsed and drained

METHOD

In a large sauce pan, add the chopped tomatillos, chilies, peas, onion, garlic, wine, fennel and cilantro.. Bring to a boil, reduce heat to a simmer, cover and cook for 5 to 6 minutes to tenderize all the vegetables. Working in batches if necessary, remove to a food processor or blender and process to a puree. If it won’t puree at first, add small amounts of additional wine. Return to a clean sauce pan.

In a large skillet, add the oil and bring to medium-high heat. When a drop of the puree sizzles in the oil, add it all at once and cook for about 7 minutes until it darkens and thickens.

Add the hominy and cook over medium heat for 5 to 6 minutes to merge the flavors. Remove from the heat and serve.

Please read the page about Hominy and Pozole at the top of this blog.

*NOTE: To add heat to the pozole, leave some of the jalapeno seeds in the mix.

 

Sun Dried Tomato Bisque

This is a rich tasting full-bodied soup to be served in small quantities.

INGREDIENTS

2    cups low sodium chicken broth
½   cup water.
½   cup sun dried tomatoes, rinsed and chopped
1    medium white onion, chopped ( ½ cup)
4    cloves fresh garlic, minced
2    tablespoons olive oil
½   cup milk, whole or reduced fat (2%)

METHOD

Pour the chicken broth and water into a one-quart sauce pan and place on high heat. Add the chopped sun-dried tomatoes and bring to a boil, Reduce heat to simmer.

In a medium skillet over medium-high heat, simmer the onion and garlic in the olive oil for 4 to 5 minutes and add to the broth in the sauce pan. Cover the sauce pan and simmer over medium-low heat for 20 minutes. Remove from heat, add the milk and, working in batches if necessary, puree in a blender or food processor. Strain through a fine strainer and serve immediately or chill and reheat for later. Will serve 2 to 4

Brussels Sprouts w Asiago Sherry Sauce

INGREDIENTS
1   pound Brussels sprouts, trimmed, halved
2   tablespoon olive oil
2   tablespoon Balsamic vinegar
1   teaspoon dried thyme
2   tablespoons butter
2   tablespoons all-purpose flour
1   cup low fat (2%) milk
1   cup shredded Asiago cheese (2 ounces)
1   teaspoon dry sherry wine

METHOD

Steam the Brussels sprouts for 6 to 8 minutes until just tender; place into a large bowl. In a small bowl, whisk together the olive oil, balsamic vinegar and thyme and pour over the sprouts. Stir until all the sprouts are covered and set aside.

In a medium skillet over medium heat, melt the butter. Whisk in the flour slowly, forming a paste. Gradually whisk in the milk making sure it is thoroughly absorbed into the paste in a smooth sauce. Gradually, add the cheese to the sauce, whisking it in slowly. Add the sherry and whisk it in also.

Place the sprouts into a serving bowl and drizzle with the cheese sauce. Serve immediately.

Inspired by a recipe in Eating Well magazine.

Meatballs in Sherry Mushroom Sauce

 INGREDIENTS
Meatballs
1   pound 7% fat ground beef
½  cup finely chopped shallots, onion, or leeks  
2   cloves garlic, minced
2   tablespoons dry bread crumbs
1   egg, slightly beaten
½  tablespoon dried sage
 
Sauce
2   tablespoons olive oil
½   cup chopped shallots or leeks
4   cloves garlic, minced
½  cup low sodium beef or chicken broth
½  cup finely chopped mushrooms
1   cup dry Sherry wine, divided
1   teaspoon dried thyme
3   tablespoons butter
3   cups sliced brown or white mushrooms
1   tablespoon all-purpose flour

METHOD

In a large bowl, add all the meatball ingredients and, with your hands, mix them together very gently. Form them into 18 – 20 meatballs about 1 inch in size. In a large skillet over medium heat, add 2 tablespoons of olive oil and brown the meatballs on all sides. Remove and set aside.

In the same skillet, add the shallots. Cook the shallots until they become tender, about 3 to 4 minutes and add the garlic. Cook this for 1 minute and add the chopped mushrooms. Cook the mushrooms, stirring, until they just begin to give off juices, about 3 to 4 minutes. Add the broth and ½ cup Sherry, add the thyme and meatballs. Cover and cook for 8 to 10 minutes over low heat, just simmering, stirring once or twice.

In another skillet over medium heat, melt the butter and add the mushroom slices Cook the mushrooms, stirring constantly, until they begin to give off juices, about 3 to 4 minutes. Remove from the heat and set aside. When the meatballs are done, add the mushroom slices to that skillet and combine.

In a small bowl, whisk the flour into ½ cup of sherry wine and pour this into the skillet. Continue to cook the meatballs until the sauce has thickened, 3 to 4 minutes. Serve over wide noodle pasta.

Okra, Corn, Pepper and Tomato

If you don’t like okra, this will not make you like it any better. But if you do like okra just it a little bit, this dish will make you appreciate it a little more.

INGREDIENTS
2   tablespoons olive oil
1   cup chopped white onion
1   cup okra, sliced into 1 inch pieces
1   cup green bell pepper, cleaned, cut to ½ inch
3   cloves garlic, minced
¼  cup water 
1   teaspoon ground cumin
½  teaspoon salt 
1   cup corn kernels, fresh or frozen
1   cup tomatoes, diced to ½ inch

METHOD

In a medium to large skillet, heat the olive oil over medium-high heat and add the onions. Cook the onions for 4 to 5 minutes and add the okra and bell peppers. Cook these for 4 to 5 minutes and add the garlic. Cook the garlic for 1 minute and add the water, cumin and salt.

Stir to combine, cover and cook for 5 minutes. Uncover and add the corn and tomatoes. Continue to simmer for 3 to 4 minutes until the tomatoes soften and the liquid is absorbed.Serve immediately.

Options: Add 1 teaspoon sweet or smoked paprika with the cumin. Add 1 tablespoon unsalted butter at the finish.

Based on a recipe from Food and Wine magazine

Salt Cod and Garbanzo Beans

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
1    teaspoon dried marjoram
½    cup dry Sherry wine plus 2 tablespoons
1   cup low sodium chicken broth
1    can (15 ounces) garbanzo beans, rinsed, drained
2    large fillets salt cod, soaked and prepared (1 to 1 ½ pounds)*
2    tablespoons butter
2    tablespoons all=purpose flour
     paprika
     chopped parsley

METHOD

In a medium skillet over medium heat, add the olive oil and the onions. Cook for 4 to 5 minutes until they become translucent and add the garlic. Cook for 1 minute and add the marjoram, ½ cup of sherry and the broth. After stirring to combine, add the garbanzo beans, cover and cook for 8 to 10 minutes.

Uncover, add the fish on top of the beans and cook, covered, for 10 more minutes, carefully turning the pieces of fish at 5 minutes. Carefully remove the fish to a plate, remove the beans to a bowl and whisk the butter, flour and 2 tablespoons sherry into the skillet. Cook for 4 to 5 minutes to thicken the sauce.

To serve, add a spoonful of beans to each individual dish, add some sauce, cut the large fillets in half and add a half to each plate, placing the fish on top of the beans. Add a bit of sauce over the fish, garnish with the parsley and paprika.

*NOTE: If you don’t have soaked, drained salt cod, use fresh cod, halibut, flounder, swordfish or other sturdy fish instead

Zucchini in Tomato Sauce

It is the time of plenty. If fact, it is also the time of too darn much in some cases. Too many zucchini (yours, friends or the neighbors), too many tomatoes (same sources), some getting too soft for salads. What to do?

INGREDIENTS

3-4  medium ripe tomatoes, diced
3-4  zucchini, ends trimmed, sliced
1-2  teaspoons dried oregano
½    cup chopped onion, shallots or leeks
2-3  cloves garlic, minced  
1     pinch salt

METHOD

Place all ingredients in a sauce pan and stir to combine. Place over medium heat and cook for 8 to 10 minutes at a simmer, stirring occasionally. Remove to a serving dish or individual serving dishes, sprinkle with Parmesan cheese and enjoy.