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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Spicy Southwestern Vegetable Sauté
Yield: Makes 6 servings
The staples of Southwestern cuisine are featured in this mélange of spices and savor. Adding more jalapeño peppers will certainly indulge those with a "fiery" palate.
Ingredients:
1
bag (16 ounces) frozen green beans
2
tablespoons water
1
tablespoon olive oil
1
medium red bell pepper, chopped
1
medium yellow summer squash or zucchini, chopped
1
jalapeño pepper,* seeded, and chopped (optional)
1/2
teaspoon ground cumin
1/2
teaspoon garlic powder
1/2
teaspoon chili powder
1/4
cup sliced green onions
2
tablespoons chopped fresh cilantro (optional)
1
tablespoon brown sugar
Preparation:
1.
Heat large skillet over medium heat; add green beans, water and oil. Cover; cook 4 minutes, stirring occasionally.
2.
Add bell pepper, squash, jalapeño pepper, if desired, cumin, garlic powder and chili powder. Cook, uncovered, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Stir in green onions, cilantro, if desired, and brown sugar.
Nutritional Information:
| Serving Size: 3/4 cup | |
| Sodium | 110 mg |
| Protein | 2 g |
| Fiber | 2 g |
| Carbohydrate | 11 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 30 % |
| Calories | 67 |
Dietary Exchange:
| Fat | 1/2 |
| Vegetable | 2 |
This recipe appears in:
Southwestern
