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Corn and Salsa Spiralized Zucchini Pasta

Southwest Spiralized Zucchini Pasta

A spiralizer has been sitting around in my closet for quite some time, gathering dust. Something recently caught my attention and prompted me to buy a couple of zucchinis and dust that puppy off. Being that it is Summer, and the height of fresh veggie season, now is the time to do it!

First thing I did was set up the spiralizer with the smaller of the string settings.

Spiralizer and a few ingredients

I washed and trimmed the ends off of two zucchinis and ran them through the process.

Zucchini “noodles”

The center remains as a long “rod”, about the thickness of a pencil. I cut those into little chunks and set them aside. I added two or three good pinches of salt to the “noodles” and tossed them well. I set those aside, while I assembled my other ingredients: about a half of a cup of corn (fresh, cooked on the cobb, and removed), a half cup of salsa, the zucchini core pieces, a minced garlic glove, and a few grinds of black pepper.

In a 10″ nonstick skillet (or wok, if you prefer), add a tablespoon of olive oil and a tablespoon of butter over medium high heat. When melted and bubbling, add the veggies, except for the “noodles”.

Corn, zucchini pieces fron core, garlic clove.

Toss to saute for a minute, the add salsa. Make sure it’s all heated through, then add the zucchini noodles.

Almost done!

If there isn’t too much salt, it should be okay to toss straight in. If you think you added too much, rinse and drain before adding to the skillet. Toss the mixture a couple of times, to coat the noodles, cooking for a minute or so. Cover and steam for a minute. Add the black pepper and adjust seasoning to taste. Sprinkle with cheese of your choice, if desired. If I had some fresh cilantro on hand, I would have added a handful of leaves at the last minute.

The Final product…yum!

And let me say, if you’ve never tried the spiralized zucchini noodle thing, you will be pretty amazed. They really do feel like noodles, with just a slight crunch. Both my wife and daughter thought I had mixed regular thin spaghetti noodles in with the zucchini. Of course, this could be sauced an endless number of ways, and with different veggies. Also, with or without meat. I might try an alfredo next….

 

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Easy Vegetarian Pazole in the Crock Pot

Easy Vegetarian Pazole

Easy Vegetarian Pazole…I went back and removed the big pieces of chili and chopped them. Next time, I’ll break-up into small pieces first!

Always looking for something vegetarian that is still satisfying. This one fits the bill! Traditionally made with pork, pazole is a Mexican stew made with hominy. Hominy can be purchased canned or dried. I find the canned to be easy and good. Plus, the liquid in the can adds both liquid and flavor to the stew. Pazole is a corn product that has been dried and treated in an alkali solution using lye or lime (not the citrus). Grits are nothing more than ground hominy. It can usually be found in white or yellow. The canned version is a bit chewy and looks large and puffy, compared to a regular corn kernel. Combined with some other common ingredients, it makes a great stew. It is also versatile! Some people might like to add chopped green chilies, crushed red pepper, hot sauce, regular corn, etc. In the summer, you could add some of that abundant squash and/or zucchini and use fresh tomatoes. I find my version here to be on the spicy side, but not killer. You can serve as is, or you could serve with some rice or macaroni. If you want to garnish it, I would recommend sour cream/crema, fresh cilantro and some crispy tortilla strips. Enjoy!

Ingredients

Ingredients

Ingredients

1 can Black Beans, not drained (or 1 pint, home canned)

1 large can Diced Tomatoes, not drained (fire roasted  is okay, or 1 quart home canned)

1 large can Mexican Style Hominy, not drained

2 large dried Guajillo Chilies

2  or 3 dried Pasillo Chilies

1 Tablespoon Ground Cumin

1 Tablespoon Ground Oregano

1 teaspoon salt, or to taste

Directions

Preheat a large crock pot on high temperature. Add all the canned ingredients and the oregano and cumin. Cover and let start warming. Break up the dried chilies and remove the seeds and stems. In a microwave safe bowl, microwave the chilies for 30 seconds to 1 minute, depending on the power of your microwave. DSC04285

Cool enough to handle…do NOT breath the fumes as you remove the chilies from the microwave! When cool, break into very small pieces and add to the crock pot and stir to combine. (I missed that to bebin with and had to go back and fish the big pieces out and chop them.) Cook on high for 4 to 6 hours or overnight on low. Refrigerate any unused stew. It will be even better the next day! Serve hot. Enjoy!

Ready to serve...but I'm refrigerating and serving tomorrow. It'll be even better!

Ready to serve…but I’m refrigerating and serving tomorrow. It’ll be even better!

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