Zucchini! Zucchini! Calabacitas!

Calabacitas is a lovely zucchini and corn dish that rounds out the summer nicely. A Mexican side dish, it can also be a main dish when served with corn tortillas, arepas, a salad or on top of a salad or potatoes.

Zucchini straight from the garden is great in this dish. Of course there is nothing wrong with buying at the store or local farmer's market. This year was my first year growing squash. I learned the hard way, that zucchini can grow to be quite large if you don't remove them from their vine. Smaller zucchini will have more flavor. It is fun to grow large zucchini, but I found they are hollow and I wonder if the nutritional content is lessened by its overgrowth.

Roasted corn is sweet and a treat to enjoy. Corn is actually a grain and can cause people who are sensitive to sugar some distress in regards to the stability of their blood sugar. If that is a concern for you it might be wise to avoid corn and other foods that convert to sugar readily such as white potatoes, white rice and many gluten free products that are high in carbohydrates. These products contain tapioca/corn or potato starches, white rice flour and/or sorghum flour. When eating anything that is high in sugar, adding additional fat to the meal will slow the absorption of sugar into the blood stream.

Onions contain antioxidants, assist in the repair of our cells and can detoxify. Onions are best raw or lightly steamed.

Green chillies are abundant this time of year. Green chillies can be found roasted in many places in your locale. Chillies contain capsaicin, an anti-inflammatory chemical that is found in topical muscle/joint rubs. They also contain Vitamin C and A. When working with chillies wearing gloves will prevent the capsaicin and oils from the plant getting on to your skin. Wash your hands after working with chillies. If you work with them using your bare hands, don't touch your face or eyes after contact with the chillies as the oils can be retained on your skin and burn your eyes when you touch them. This can occur even after washing your hands.

Calabacitas

1 4 oz. can of diced green chilies

2 ears of roasted corn, shucked (raw is ok too)

3 small zucchini

1 onion diced

olive oil

sea salt

fresh ground pepper

In a skillet coated with olive oil over medium heat, saute the zucchini and onions. Saute lightly, add chilies and corn. Remove from heat, season with salt and pepper.

CJ's Roasted Off the Cob Corn

Fresh corn is such a blessing every summer. Who doesn't love a cob of corn fresh off the grill, dipped in a lot of butter? My son, CJ shucked this corn, buttered it up and just used simple seasonings, heavy on the pepper for a kick!

This is the same corn but it is off the cob.

Enjoy!


CJ's Roasted Off the Cob Corn

8 ears of corn
water
4 Tbsp. butter or casein free vegan margarine
Sea salt
Fresh ground pepper

Soak the corn in a large stockpot at least 8 hours, we soaked it overnight. Remove from water and grill over medium heat turning every 3-5 minutes
grilling for a total of 15-20 minutes.
Remove husks, shuck the corn and combine in a bowl with butter or margarine. Season with salt and a lot of fresh ground pepper.

Springtime Light as Air Angel Food Cake

Now that spring is here meaning Easter, tulips and green grass, a light dessert with a low sugar content, a supply of fresh, ripe spring strawberries coupled with a casein free cream makes for a wonderful way to usher in the new season. It is also a perfect ending to an Easter dinner or Mother's day brunch.



I decided to make this because Whole Foods makes wonderful, delicious and addicting parfaits. They are layered with yellow or chocolate cake, heavy whipped sweet cream and loaded with fresh berries. Since I can no longer have gluten, I do have desperate urge to have one on occasion!

This one fits the bill without the excess sugar, dairy or gluten!

I tried to keep my son's hands off of it for the picture ,but he couldn't wait!!



Angel Food Cake With Banana Coconut Cream and Fresh Strawberries

1 1/4 c. potato starch (if you want a chocolate angel food cake, use 1 c. potato starch and 1/4 c. cocoa)
6 eggs, separated at room temperature
2 tsp. gluten free almond extract
1/4 c. hot water
pinch of sea salt
1/4 c. Agave nectar or 1/3 c. Xylitol

Combine the egg yolks with the extract and sweetener of choice. Whisk well until thick. Add the hot water and mix again. In a stand up mixer or with a hand mixer beat egg whites until stiff. Add the potato starch to the egg yolks. Fold the egg yolk mixture into the egg whites. Pour into the pan of choice that is coated with cooking spray. (Use any typical angel food cake pan. There are some great pans that can be found at thrift stores with beautiful designs. Just make sure to use plenty of cooking spray so the cake comes out in one piece).

Bake at 325F for 40-50 minutes. When cool, run a knife along the edges and invert the pan on to a plate. Refrigerate leftovers for 3-4 days. Or freeze individual slices for a treat later!

Coconut Cream

1/3 c. coconut cream, refrigerated
1 TBS. cornstarch
1 ripe banana, mashed
1 TBS. Agave nectar or Xylitol

In cold mixing bowl* add coconut cream. Beat until soft peaks form. Add the cornstarch, banana and sweetener. Serve immediately, refrigerate leftovers but, it will turn gray by the next day from the banana, tastes good but, not attractive.

Cut the angel food cake into slices or cubes and layer with cream and strawberries.


*place the whisk from mixing bowl and the mixing bowl in freezer at least 15 minutes prior to beating the cream

The pan I used is pictured above.