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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
