Southwestern Saute

I was not interested in the Fine Cooking magazine, that is until I looked at their 2007 cookbook.  I have had the book for a while but there were always other books that I wanted to cook from.  It has sat on the bookshelf for much too long.

I had bought both yellow  squash and zucchini which I used for this recipe plus other vegetables, we like. I must have used more of the spice than I thought because it was quite spicy. I thought it was fine though.

This makes a colorful dish for the table. It doesn’t always happen but I like when the table is attractive because of the food. This is a dish that lights up the area.

Southwestern Squash Sauté

3 tablespoons olive oil
1 medium onion, diced
salt to taste
1 medium red bell pepper, cored, seeded and diced
3 small or two medium zucchini and/or summer squash, cut into 1/2-inch dice
1 cup corn kernels (mine were frozen but canned or fresh can be used)
Freshly ground black pepper, to taste
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 to 2 tablespoons roughly chopped fresh cilantro
1 teaspoon lime juice

Heat a large skillet over medium-high. When hot, add 2 tablespoons of the oil and let it heat.

Add the onion, season with a little salt and saute until translucent, about 2 minutes. Add the bell pepper and a little more salt and saute for another 1 to 2 minutes.  Transfer the pepper and onion to a bowl.

Turn the heat to high and add the remaining 1 tablespoon oil and the squash. Season with salt and saute for 3 or 4 minutes, stirring only occasionally, so that it begins to brown lightly and the flesh turns slightly translucent and is pleasantly tender .

Return the pepper and onion to the pan, add the corn, and cook for another few minutes. Season with a few grinds of pepper, the cumin and chili powder . Toss in the cilantro, the lime and toss and serve immediately.

Makes 4-6 servings.

Linked to:   See Ya in the Gumbo   Hearth and Soul   Simple Supper Tuesday