SOUTHWESTERN SUCCOTASH
Categories Salad Pepper Tomato Vegetable Side Picnic Vegetarian Backyard BBQ Corn Squash Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 14
Steps:
- Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
- Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
- Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.
SOUTHWESTERN SUCCOTASH
Another recipe I'm saving from the November 2001 issue of Bon Appetit. A spicy spin on the classic side dish. Any leftovers make an excellent omlet stuffing when paired with left-over turkey and grated Monterey Jack cheese!
Provided by Leslie in Texas
Categories Corn
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook lima beans in a large pot of boiling ,salted water until just tender, about 6 minutes:remove from heat stir in white corn, drain well.
- Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
- Add onion and saute until translucent, about 8 minutes.
- Add bell peppers, chilies, garlic and oregano;saute until peppers are almost tender, about 4 minutes.
- Stir in lima beans and corn, then broth and cream.
- Simmer until vegetables are tender and coated with cream, about 20 minutes.
- Stir in 1/3 cup cilantro and season to taste with salt and pepper.
- Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
- Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.
Nutrition Facts : Calories 191.4, Fat 8.2, SaturatedFat 3.3, Cholesterol 16.3, Sodium 45.9, Carbohydrate 26, Fiber 4.8, Sugar 2, Protein 6.7
SOUTHWESTERN PORK TENDERLOIN WITH SOY SUCCOTASH
For a fresh and hearty dinner the whole family will enjoy, prepare this protein-packed dish in just 30 minutes!
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Southwestern Pork Tenderloin: Preheat oven to 350 degrees F.
- Mix brown sugar, paprika, cumin, cayenne pepper and salt. Sprinkle mixture over pork tenderloin.
- Heat oil in large ovenproof frying pan over medium high heat. Add pork; cook for 1 minute on each side, until brown.
- Place frying pan in oven and bake 10 to 15 minutes until pork reaches an internal temperature of 155 degrees F. Remove from oven and cool 5 minutes before slicing into medallions.
- Soy Succotash: Mix edamame, tomatoes, corn, onion, garlic, cumin, salt and cayenne pepper in medium bowl.
- Heat oil in medium frying pan over medium heat. Add edamame mixture and cook, stirring constantly, for 1 to 2 minutes or until warm.
- Makes 4 cups succotash.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 20.9 g, Cholesterol 48.9 mg, Fat 9.2 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 1.9 g, Sodium 341 mg, Sugar 8.5 g
SOUTHWESTERN SUCCOTASH
Categories Corn Lima Bean Bell Pepper Hot Pepper Summer Cilantro Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
- Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
- Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
SOUTHWESTERN SUCCOTASH #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Fresh & flavorful individual roasted salads of red bell pepper, red onion, fresh sweet corn, & black beans-lightened with lemon & all glued together with the tang & moltiness of Monterrey jack cheese. Easy to serve at a BBQ, backyard picnic, camp out, or just at the dinner table.
Provided by taydem
Categories Low Cholesterol
Time 14m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Fahrenheit or fire up gas or (preferably) charcoal grill.
- Cut four 8x8 inch pieces of Reynolds Wrap foil.
- In a mixing bowl, combine all the ingredients except the jack cheese. Mix thoroughly.
- Create a bowl with a piece of Reynolds Wrap, with the edges flared upwards, making a deep bowl. Scoop 1 cup of the mixture into this foil bowl & pinch the edges into a point at the center, enclosing the mixture inside. Twist this point closed. Repeat this process until all four bowls are filled.
- Place the four foil balls on middle rack in oven or place on grill with lid closed. Leave to roast for 4-6 minutes.
- Remove foil balls from heat & set to rest on a cool surface, unwrapped. Sprinkle the jack cheese on each bowl. Serve when cheese is melted.
Nutrition Facts : Calories 172.2, Fat 5.1, SaturatedFat 2.9, Cholesterol 12.6, Sodium 375.8, Carbohydrate 24.2, Fiber 6.3, Sugar 4.7, Protein 9.4
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