Thursday, August 27, 2015

HOLDEN VEGGIES


~ Cynthia Hockman-Chupp

1 c. chopped onion
2 c. thinly sliced carrots
2 c. chopped summer squash
1 c. chopped bell pepper
1 1/2 c. corn
1 1/2 c. chopped tomatoes
cooked beans (optional)
1 t. cumin
1 t. coriander
1/2 t. salt
garlic or garlic powder, to taste
cayenne, to taste
cilantro, to taste
sour cream (optional)
grated cheese (optional)

Saute onions and carrots while chopping other vegetables. Add squash and bell pepper, then saute for 2-3 minutes. Add corn, tomatoes, and beans, if desired, along with seasonings, and cook until vegetables are soft. 

Notes: The quantities are totally flexible. I skip coriander because we never have it on hand and use fresh garlic that I toss in with the carrots and onion at the beginning. We've served this a variety of ways - without cheese or with cotija, with or without cilantro, with or without sour cream, with zukes instead of summer squash, combined with crockpot beans and rice, over rice with beans on the side, and/or with rice and beans, but with each part eaten separately. You could also serve this as a topping for haystacks, in a tortilla, or with cornbread



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