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Summer Squash Green Chile Stir Fry

Summer Squash Green Chile Stir Fry



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Quick and easy summer squash green chile stir fry side dish. Paleo, vegan, gluten-free, and all made in 1 pot!

Photography Credit:Elise Bauer

It’s still officially summer right? Even though the days are noticeably shorter and the kids all seem to be back at school, it’s still warm enough to trigger the AC, and the markets are overflowing with ripe tomatoes, zucchini, and green chiles.

I first came up with this combination of stir-fried squash, tomatoes, and chiles years ago for a vegetarian taco filling, one of my all time favorite recipes on the site.

In this version we’ve added corn and removed the cheese, so it’s no longer a filling, but side dish that practically shouts summer garden.

Cumin and oregano are the spices that bring all the vegetables together. A dash of lime juice at the end adds a perfect acidic note to brighten up the squash.

The trick to doing this recipe right is to not overcook the squash. Zucchini especially holds a lot of moisture. There is this short window of time after the squash is browned and barely cooked, and so cooked that it is weeping water and transforming into mush.

You need cook the squash at high enough heat so that you brown the squash quickly, and then continue to cook the squash only a minute or two once you’ve added the tomatoes and corn.

Bonus points for being paleo, vegan, and gluten-free! (And, you make it all in one skillet.)

Summer Squash Green Chile Stir Fry Recipe

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 cup coarsely chopped red onion
  • 1 large green chile (Anaheim, Hatch, or Poblano), seeded and chopped
  • 1 large pinch ground cumin
  • 2 cloves garlic, minced
  • 2 cups chopped zucchini and/or yellow summer squash (about 12 ounces)
  • 1/2 cup fresh or frozen corn (fire roasted frozen corn works great)
  • 1 small tomato, diced
  • 1 large pinch dried oregano
  • 3/4 teaspoon salt
  • 1/4 cup chopped cilantro
  • Juice of half a lime

Method

1 Sauté onions, green chiles, garlic, cumin in olive oil: Heat olive oil on medium high heat in a large, relatively stick-free skillet (recommend cast iron or hard anodized aluminum).

Add onions and chiles and sauté until softened and slightly browned, about 3 to 4 minutes.

Add the garlic and cumin, and cook a minute more.

2 Add zucchini and summer squash: Add the zucchini and summer squash. Continue to cook on medium high heat for another 3 to 4 minutes.

3 Add corn, tomatoes, oregano, salt: Once the squash has begun to cook and the pieces no longer have that raw look to them, add the corn and the tomatoes.

Note you don't want to over-cook the squash. If you do, it will start releasing a lot of water and become mushy. So you want to add the corn and tomatoes while squash is still firm, but just barely cooked.

Sprinkle with oregano and salt. Cook for another minute or two.

Serve immediately. Garnish with cilantro and lime.

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Mama's Cuisine Recipes

It’s still officially summer right? Even though the days are noticeably shorter and the kids all seem to be back at school, it’s still warm enough to trigger the AC, and the markets are overflowing with ripe tomatoes, zucchini, and green chiles.

I first came up with this combination of stir-fried squash, tomatoes, and chiles years ago for a vegetarian taco filling, one of my all time favorite recipes on the site.

In this version we’ve added corn and removed the cheese, so it’s no longer a filling, but side dish that practically shouts summer garden.

Cumin and oregano are the spices that bring all the vegetables together. A dash of lime juice at the end adds a perfect acidic note to brighten up the squash.

The trick to doing this recipe right is to not overcook the squash. Zucchini especially holds a lot of moisture. There is this short window of time after the squash is browned and barely cooked, and so cooked that it is weeping water and transforming into mush.

You need cook the squash at high enough heat so that you brown the squash quickly, and then continue to cook the squash only a minute or two once you’ve added the tomatoes and corn.

Bonus points for being paleo, vegan, and gluten-free! (And, you make it all in one skillet.)


Recipe Summary

  • 1 tablespoon olive oil
  • 2 medium yellow squash, sliced
  • 2 medium zucchini, sliced
  • ½ (16 ounce) package baby-cut carrots
  • 1 medium red onion, cut in half and thickly sliced
  • 2 packets Swanson® Flavor Boost™ Concentrated Vegetable Broth

Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.

Stir the concentrated broth in the skillet and cook until the mixture is hot.

Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.


Reviews

I had high hopes for this, but the flavors were confusing in the herb pesto. I used mint, celery leaves, cilantro, and basil in addition to the garlic and ginger, and it didn't taste good at all. I'll use a different stir fry recipe next time.

Made this twice now. Once, exactly as written with wheat berries, as a vegetarian main course and once, as written, served on top of wheat berries and a piece of pan-seared cod fillet. Great: simple, fast, delicious and healthy.

We used quinoa. Good, but next time I will also serve with a chicken breast (was still hungry after). Would also taste good cold.

Not sure how people can say this bland. You are going to get out of it what you put into it. I used the ginger, basil, cilantro, garlic and red onion in my sauce, and it rocked! Used the quinoa I had on hand instead of the wheat berries, but whatever grain you have on hand will work. I used eggplant, zucchini, red pepper ,garbanzos, and a little kale. Will be making different variations of this all summer long.

This was just OK. was not worth all the effort put into it.

Had high hopes for this vegetarian recipe, but it was not worth the work. It was edible but not enjoyable to eat. The problem was the flavor from the herb puree- just was not good. Another healthy recipe that gives health food a bad name.

It is certainly true that you can feel free to use whatever is on hand. I didn't have time to get any wheat berries, so I used 1C of freshly made brown rice which I mixed with 2C of leftover bulgur (cooked in chicken broth with some sauteed chopped onion, ground cumin and coriander). For the Herb Sauce I used basil, rosemary, mint, parsley and coriander. The main substitutions were in the vegetables I used because this could not be called "summer vegetable" stir fry the way I made it! I had some leftover kale and once I chopped that with one baby bok choy, I had 3C of chopped vegetables. So I only added one medium zucchini, one small green pepper, one carrot, and 5-6 radishes and cherry tomatoes. Absolutely wonderful.

This dish is WONDERFUL! So flavorful and fresh, healthy tasting, but not healthy tasting in a bad way if you know what I mean. Lol. My husband who isnt very adventurous with food absolutely loved this dish. Gobbled up all of it and took leftovers for lunch the next day - as did I. I made it with whole grain brown rice instead of wheat berries. Instead of toasting the wheat berries, I chopped about a 1/8 cup of almonds and toasted them instead of the Wheat berries. The flavor and crunch from the almonds was the perfect addition to the dish. The vegetables I used were eggplant, zucchini, yellow squash, radishes, crimini mushrooms (addition), and fingerling potatoes (addition, but I don't recommend the potatoes - the flavor didn't go well. I won't add them the next time I make this dish.). And the herbs I used were basil, mint, and tarragon.

This is great, and I'm looking forward to trying it in other combinations. I made the herb sauce with cilantro and didn't love it on it's own but it tasted great in combination with the vegetables and brown rice. I used extra vegetables and sauce in an omelet the next day, fantastic!

I used wheat berries as mentioned in the recipe and this was amazing! I don't know what one of the reviewers was talking about when they mentioned this being bland but it is anything but. I didn't have rice on hand but this would be equally delicious with rice. The herb sauce is excellent and gives a nice pop. For the vegetables I used a combination of broccoli, carrots, red bell pepper, chinese celery cabbage and crimini mushrooms. The only change I made was to add a little ginger and garlic to the vegetable stir-fry. Other than that I followed this exactly and it was to die for. I could eat this once or twice a week for dinner and be completely content :)

I have been making recipes from this site for over 10 years and this is my first review. This is borderline inedible. Bland, and that is the best thing about it!

Quick, easy, and fresh. Made it with jasmine rice for my girlfriend and she loved it. the vinegar in the sauce gives it a great kick! You can use pretty much any veggie - I stir-fried mine all at the same time, controlling cooking duration by varying how thick I sliced the different veggies. Carrots were thin, eggplant was thicker. FOr a little changeup to the weeknight meal routine, this works great.

I made this recipe because it fit the nutritional guidelines of for my sister who has gallstone issues. I was not looking forward to it and in fact asked my husband to grab a pizza on the way home as "back up". The pizza never saw the light of day. This meal was fabulous! Surprisingly, it's the herb dressing that absolutely brings it from 3 stars to 4. I don't know how it all works: I don't like basil, my sister doesn't like cilantro, and yet . we were wishing we had more herb sauce to pour over the top! Also, the long grain, organic brown rice I used was super good: chewy and sweet and nutty. I'm going to start using it more frequently. This recipe is going into rotation!

Wow! We loved this! So fresh. For the veg, we used zucchini, squash, radishes, celery, carrots, yellow and red peppers, and cherry tomatoes. For the herbs: cilantro, flat leaf parsley, mint, a little basil, and a little celery leaves. We used jasmine rice because that's what my husband loves. He just told me heɽ be happy eating that 2 times a week!!


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 3 cloves garlic, minced
  • 1 yellow squash, cut into bite-size cubes
  • 1 zucchini, cut into bite-size cubes
  • 1 (12 ounce) package extra-firm tofu, cut into bite-size cubes
  • ¼ cup brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha sauce
  • salt and ground black pepper to taste

Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.

Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.

Return squash mixture to the skillet cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.


Recipe Summary

  • 1/3 cup canola oil
  • 1 tablespoon black mustard seeds
  • 3 whole dried red chiles
  • 1/4 cup unsweetened shredded coconut
  • 1 small jalapeño, finely chopped
  • 1 teaspoon cumin seeds
  • 12 fresh or frozen curry leaves
  • 1/4 teaspoon ground turmeric
  • 2 1/2 pounds mixed small zucchini and yellow squash, halved lengthwise and cut into 1/3-inch half-moons
  • Salt

In a large skillet, heat the oil until shimmering. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 1 minute. Add the dried chiles, coconut, jalapeño, cumin seeds, curry leaves and turmeric and cook over low heat, stirring, until the coconut just begins to brown, about 2 minutes. Increase the heat to moderately high, add the zucchini and squash and cook, stirring and tossing, until tender, 7 to 8 minutes. Season with salt and cook for 1 minute longer. Transfer vegetables to a large bowl and serve.


Best Squash Casserole with Green Chiles

We have yellow squash coming out of our ears right now from our garden. And this Squash Casserole with Green Chile is our all-time favorite of all our summer squash recipes. It has the perfect balance of flavor and is one great way to make the most out of our fresh yellow squash.


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This amazing Squash casserole is loaded with cheeses and green chile. And it&rsquos topped with a breadcrumb parmesan cheese crumble. It&rsquos out of this world delicious. Even some of your picky eaters might ask for a second helping of this Squash Casserole.


Start off by thinly slicing 6 medium yellow squash and 1 large yellow onion. Heat butter in a large skillet or wok and saute the yellow squash and the onion slices until the onions are translucent.

Add the cooked squash and onions into a large mixing bowl. Then add the green chiles, cheeses, sour cream, salt, and pepper. Gently mix until well combined and pour into a 2-quart baking dish that&rsquos been lightly oiled.

Mix the Parmesan cheese, breadcrumbs, and 1 tbsp melted butter in a small dish. Then sprinkle the crumb mixture on top of this casserole.

Bake, uncovered for 20 minutes until the topping is golden. Remove from oven and allow to cool for 5-10 minutes prior to serving. Garnish with chopped parsley if desired.

We are thinking about making a few of these squash casseroles and freezing them. We love freezer meals and having a vegetable casserole in the freezer would be a treat this winter when the garden is gone. A bubbling pan of summer squash would go well with our Thanksgiving Turkey or our Christmas Baked Ham with Pineapple Glaze.


17 Stir-Fry Recipes You Can Make in 15 Minutes or Less

When you need dinner as fast as possible, there's nothing speedier than a stir-fry. Though all that stirring and frying may sound complicated if you've never done it before, it's actually about as simple as it gets. Toss your veggies, your proteins, and your sauce in a pan, let it all cook until tender, and voilà—a well-rounded, healthy dinner is ready just like that.

There are a lot of exciting, low-maintenance meals out there, but none of them are more exciting or low-maintenance than a stir-fry. Seriously. The classic dish rarely takes more than 15 minutes to cook, and it can be made with all kinds of different ingredients. Though the famous iteration usually involves soy sauce, you can really use any kind of flavoring you please, whether that be Mexican-style spices or whatever you happen to have on hand.

Here are 17 stir-fry recipes that are so fast, you'll never want to make anything else. None of them take more than 15 minutes to make, so they're perfect for those nights when youɽ rather not spend hours in the kitchen. They're packed with lots of veggies and protein sources like ground turkey, chicken, and tofu, so they'll keep you totally satisfied. And a bunch of them make plenty of leftovers, so you can pack them up and eat them for lunch, too.


A great way to use up all of those veggies you have on hand. Slice them up and saute them together.

Prep Time: 10 mins Total Time: 15 mins

  • Broccoli
  • Bell Pepper
  • Onion
  • Squash
  • Zucchini
  • Oil or Butter

Step 1: Slice the broccoli, onion, and bell pepper, squash, zucchini into small pieces (see instructional videos below)
Step 2: Add oil or butter to a pan and heat over medium heat
Step 5: Cook the veggies for 7-10 minutes, until onions start to soften up and the others start to brown. For a faster cook time, cover the veggies.
Step 6: Season to taste