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Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime

Calabacitas a New Mexican tradition- kicked-up succotash
Zucchini, corn and lime- perfect for a picnic.


Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime

This vegan recipe makes enough for a generous side dish, perfect for picnics and backyard grilled suppers; but if you'd prefer to make this a one-dish meal, add in two generous cups of cooked chicken or drained canned black beans, pour into a casserole, cover and bake in a moderate 350ºF oven for 20 to 25 minutes or so, until heated through.

Ingredients:

2 tablespoons olive oil
4 smallish zucchini squash, sliced into half moons
3 ears of fresh corn, kernels sliced off
3 ripe plum tomatoes, seeded, diced
1/2 cup roasted mild green chile, chopped
4 oz. chopped jalapenos
4-5 cloves fresh peeled garlic, chopped
Sea salt, to taste
Lemon pepper, to taste
2-3 good pinches of ground cumin
A drizzle of raw agave sweetener
Juice from 1 fresh large lime [more juice, or water if needed]
3 tablespoons chopped fresh cilantro
Lime wedges for serving

Instructions:

Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden.

Add the corn, tomatoes, green chile, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.

Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.

To serve, stir in the fresh cilantro. Top with lime wedges.

Serves 4 to 6.


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Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Karina

22 comments:

  1. aye! karina, don't give up baking! truly, it is do-able. i am gf, but i am also egg-free, mostly dairy free (it's the one thing i cheat on), peanut-free, red meat free, white fish free, honey free, rice free, and shellfish (yep, oysters) free!

    but it's possible, i swear. buy the book "cooking free" by carol fenster. it has substitutions for EVERYTHING. i made her banana bread all free and i thought it was great. and if i can bake something that doesn't taste like dirt, you could make it wonderful!!

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  2. Life is so full of paradoxes. That does truly suck, but on the other hand, it might be better than always feeling sick. I've been wondering how you are. (Did you get my e-mail? I'm thinking you must not have gotten it.) I hope you're able to keep your interest in cooking even with those restrictions. It would be a shame if that talent you have for creating flavor combinations didn't get at least some chance to shine.

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  3. Aii Karina, I've been wondering too how you are. How in the world does someone end up so allergic, is there science there? It in one way it must be good, yes? to know because now you can march forward with a plan, baking less for sure but so be it, there could be worse things. Your experience certainly does make me appreciate my virtually (so far) allergy-free life, despite parents with numerous 'stuff', including my mother at Mayo for some weeks of a year when I was a child. Do be well... ~ AK

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  4. Yes, welcome to veggie heaven. I'm sorry about the new allergies. You do have quite a baking challenge! I would surely miss the almonds and peanuts. I love calabacitas and yours looks too yummy!

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  5. Mary Frances23:13

    You are indeed a goddess! I made something like this once and my husband loved it. Of course I promptly lost the recipe and have been trying (and failing) to recreate if for years. We will make this as soon as we can visit the produce stand and I'll report back.

    As I was reading your post, I realized that my recipe for flour mix might work for you, as well as the sandwich bread and pancake recipes. I hope so, because I would love to give back to you in some way since you've given our family so many great recipes. If you get in the mood for baking, I would love to hear how they work for you.

    Best wishes,
    Mary Frances
    www.glutenfreecookingschool.com

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  6. My son is allergic to wheat, rye, barley, egg, milk, peanut, and tree nut. Yes, baking is not the same. I had him tested this year for the tree nut hoping to use the almond flour but sadly it is not to be. BUT, you can bake. You just need to be very creative. I'll second the Carol Fenster Cooking Free. It is wonderful and has given me some ideas to go it alone. You are a wonderful cook and I know you can do this. Give it some time. I hope your love of baking returns.
    I hope you are feeling better.

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  7. Ugh!! That stinks. I wish that it wasn't that way for you.

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  8. Oh Gosh! That will be challenging! I'm sure with time you will find a way to continue baking and inspiring others

    Best wishes :)

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  9. If it's not one thing, it's another allergen!

    So vacation from baking -- I will miss the pics, but I never made anything anyway. I'm so fat! lol I will enjoy your scrumptious veggies even more.

    Be well - that's all I ask. Be well!

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  10. You are not alone, I went through major allergy testing 20 months ago with results with all you mentioned & more.
    This summer to see if I can improve my immune system I'm doing RAW Veganism.
    Hang in there you have always been a wonderful inspiration to me & many others.

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  11. Annella00:09

    I am sorry to hear your news. My son was diagnosed with an anaphylactic allergy to tree nuts just last week after a scary visit to the ER. He's now carrying an Epi pen & I'm checking labels for more than gluten...

    I just want to add a heartfelt thank-you for the work you have put into your blog. I emailed you back in March when I was first diagnosed with Celiac and freaking out with how to eat. Your blog was truly the one ray of sunshine I found.

    You are a very talented, beautiful lady and I hope you know what an inspiration you have been to those who have been fortunate enough to find you.

    I wish you improved health as you deal with these new challenges.

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  12. Karina,

    That is a lot to deal with. Thankfully, it sounds like you finally figured out what it will take for you to be healthy again. Not without its' sacrifices though. I hope you can wade through the muck and feel good again, and very soon. You are amazingly creative - I just know you will figure out how to make it work in a way that is not only healthful, but delicious as well. I, for one, look forward to seeing how you rise to the challenge. Remember, you have mentored many of us, myself included. I send the very best wishes for a speedy and happy recovery to health.

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  13. Hi, new reader here. My 11 yo son has to be dairy, egg, soy, sugar (all kinds)and gluten free. I gave up on baking, too. I'm not sure, but I think bananas are out, too (we have a pretty long list--can't remember it all!)

    If you come up with something edible, I'll be trying it.

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  14. Thanks for this recipe -- I'm enjoying it as I type this comment! I had a few squash, tomatoes, and jalepenos from our first-ever garden, and this recipe allowed me to use all of them! Love the cumin and kick. Thanks, Karina, and good wishes for your new food adventures.

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  15. Carol16:29

    Hi Karina,
    I'm new here today and have truly enjoyed reading through your website. This is really hard news you've had!! It's just been so great for you to have the routine down and to have found foods with good flavor; I'm sure it is an overwhelming thought to start again. That Carol Fenster book someone mentioned sounds good. I had in some old notes that she has an egg free pizza crust at her website: www.savorypalate.com/pizza
    Also in my old notes from when my son could eat seemingly nothing: Sweet Nothings by Turtle Mountain, Oregon a nondairy, nonsoy frozen doublefudge bar. For your recipes with almond meal, I wonder if you could substitute pea powder. I ended up not needing to try it but have www.kikmanlabs.com as one source. Also not sure why you are giving up mixes? Because you need to add eggs? I read today on an old reader comment here that someone had good luck using egg substitutes with the Pamela's. Also I have in front of me a Gluten-Free Pantry mix that appears to be acceptable and has lactose-free and egg-free versions on the back. Not the same texture and taste I know but, perhaps, doable. Scones recipe with 1 tbl flaxseed meal, no eggs, no milk, etc. at http://newdiets.com/Breads_and_Such/Scones.shtml There's an unusual Japanese confection of rice called Mochi you would like-Whole Foods sells a plain one. Finally, a Dairy-free Carob Fudge that is acceptable after a long time with no chocolate. 1 c. sesame tahini, 1 c. honey, 1 c sifted carob powder (toasted), 2 TB arrowroot starch 1-2 tsp vanilla. Stir tahini and honey over medium until softened, remove from heat, then mix in the remaining ingredients. Mix well and press into lightly oiled 8x8 pan. Chill thorougly and cut into squares. I didn't toast the carob and added a good amount of chopped nuts (perhaps raisins or something would work for you) when I made this for my ds.
    Take care!

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  16. Try looking into "eating for your blood type". Ditto allergies but this was very helpful. The cookbook and encyclopedia editions are great around $25 a pop at a good book store

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  17. Yes, there are a lot of very cool allergen-free foods and baking ideas, you will surely find the groove. I have been trialing baking mixes from Gluten-Free Essentials (www.gfessentials.com). They are gluten, nut, peanut, and dairy-free, and everything has been pretty good thus far. There stuff works pretty well with egg alternatives, or simply without eggs too! Good luck! - http://www.godairyfree.org

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  18. Abbi16:58

    sorry about your new challenges. It's good for me though, cause I am already free of most of those for various reasons (money, child under 2, food insestivities). I'm looking forward to lots of recipies I can use!!!

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  19. Karina,

    I am also told to eliminate all dairy (along with gluten, of course). Dairy is so much harder...and I have a different attitude about it. If a little dairy gives me a little problem (rash, etc.), I can live with that for a few days. Sometimes I NEED my CHEESE! It's not life-threatening. So here and there, I allow myself some dairy. I don't know how serious each of your food allergies are, but for me my gluten problem is #1. I never, ever consume gluten! The other stuff? Here and there...once in awhile.

    Life is short - enjoy every minute.

    You ARE a goddess, for goodness sake!

    :)

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  20. Karina, I just learned I have many of the same allergies, so I hope we will find good recipes from each other's blogs. I'm still in the "Just WHAT am I supposed to eat??" phase, though I did manage to survive this weekend, so I suppose it will all work out!

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  21. Hello Everyone!

    Sorry it has taken me so long to respond and thank you all for our thoughts, suggestions and kindness.

    You are all fabulous - and if I could, I would invite you all over for a party! How fun that would be.

    Huge [HUGS] and thank you -

    Karina

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  22. Karina, I finally got around to making this tonight, and it was wonderful. We'll definitely be cooking it again soon.

    Thanks for the recipe,
    Mary Frances
    www.glutenfreecookingschool.com

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