So now that I’ve shared with you my favorite breakfast, I decided to go ahead and share one of my favorite snacks (I have lots of favorite snacks). It’s a very complicated recipe, dating back to ancient times, full of bold flavors and enticing smells. It’s a banana. With chocolate syrup.
I guess it kind of reminds me of a banana split, without the ice cream. Not that I don’t like ice cream, I just don’t love ice cream. When I was little I never wanted to order a banana split, even though it was considered the ultimate treat, because there just wasn’t enough chocolate, there was too much ice cream, and who wants pineapple and strawberries mixing in there, too? This just cuts to the chase. Bananas and chocolate.
I also wanted to share another recipe that I tried, though I don’t have a good photo of it. I have made calabacitas (Spanish for squash) many times, using different recipes as well as just throwing it all together. Last week I tried a new recipe, and I’m sticking to it. The lime juice and cilantro add such a fresh flavor to the squash. I served this with pinto beans, grated cheese, and homemade corn tortillas. Total comfort food.
Notes: I used a mix of zucchini and pattypan squash (a gift from a guest at the B&B), frozen corn, and two roasted Anaheim or New Mexican green chiles.
- 1/2 onion, chopped
- 2 tomatoes, chopped
- 1 cup sliced zucchini, yellow squash, or other summer squash
- 1/2 cup whole kernel corn
- 1 mild chile, roasted, peeled, and chopped
- 3 cloves garlic, minced
- 1/4 cup minced fresh cilantro
- 1 teaspoon chili powder
- Juice of 1 lime
In a large skillet, braise the onions with the tomatoes until soft and tender. Add the remaining ingredients, cover, and cook about 10 minutes, or until the squash is tender.
Variations: Saute some mushrooms (button, shiitake, or portabello) along with the onion. Add about 2 cups of any variety cooked beans to make this a one-pot meal.
Makes 4 servings.
Source: Flavors of the Southwest Vegetarian Style by Robert Oser.