The onset of fall and the cooling weather (yes, even in California) makes me want to eat a lot and get fat for the coming winter. I think it's biological. Food just doesn't taste as good in late spring/early summer when all I really want to eat is gazpacho, cucumber sandwiches, and popsicles. Well, OK, not really, I always enjoy food, but fall makes me want to stuff myself with lots of warm, spicy, mulled things.
It's been a good week for cooking. Last Sunday, I made cowboy cookies for my grammy, from a Martha Stewart recipe. While my cookies looked nothing like hers, (maybe because I got steel-cut oats instead of regular oats by mistake) they are tasty and chewy and have enough butter in them that they've aged well. Thinking of it, these "cowboy" cookies remind me of Ennis Del Mar and Jack Twist of Brokeback Mountain fame. They most definitely would have packed these on their secret love-treks into the wilds of Wyoming. They're stick-to-your-ribs cookies (with aforementioned oats, chocolate, pecans and coconut) perfect for long days on the trail, and um, frolicking in the outback. Ennis and Jack would have enjoyed. But don't tell my grammy that.
Tonight we had tacos, one of our favorite dinners, and I'd been meaning to use some gorgeous fall vegetables for a while. Calabacitas is a perfect fall side dish because it's flavorful, filling, spicy, and incidentally, vegan. Bring a batch to the next potluck with your hippie friends!
This is the recipe I made up, after vaguely remembering the calabacitas of my youth. I was never so much into them, they were usually a side attraction to my enchiladas or rellenos. But these hold their own.
Ingredients:
2 medium to small zucchinis
2 ears of yellow corn (white corn or even canned will work just as well)
1/2 of an onion, yellow or white
2 cloves of garlic
1/2 cup of green chile (I had to use Hatch's canned variety, which you can find in most grocery stores. If you're in the land of enchantment, though, use the jarred saucy variety, or, better yet, fresh roasted green chile-- the ultimate)
A few shakes of powdered red chipotle
Olive oil (a good drizzle to begin, then added here and there, as needed)
Instructions:
Chop all vegetables to desired size. (And chop the corn off of the cobs)
Saute the onions and garlic over medium high heat until the onions begin to soften.
Add green chile, zucchini, and corn. Saute on medium heat. Add salt and chipotle to taste. Cook until calabacitas reach desired doneness.
Easy-peasy, you can pretty much do whatever you want. I took the calabacitas off the stove while the corn was still a little crunchy, which was quite nice, and it retained its sweetness. Some calabacitas recipes suggest adding cream to thicken and creamify-- this is totally optional. Calabacitas can also be dressed up or thickened out with cheese, tomatoes, meat, etc. Versatile and delicious!
