Cuban Squash With Garlic Calabaza Con Ajo Recipe 335

Steps:

• 1. Saute garlic in the butter, but do not brown. 2. Add honey, brown sugar, ginger, cayenne, and soy sauce. 3. Bring to a boil, then reduce to low heat and simmer for 5 minutes or until thick. Do not allow glaze to boil over. Makes 8 TBS. Each TBS of glaze = 2 Weight Watchers points.

Steps:

• Boil the squash in salted water until tender, 20 to 25 minutes. Meanwhile, heat the oil in a skillet over high heat until it shimmers, add the garlic, and immediately remove from the heat. Drain the squash and place in a serving bowl. Drizzle with the oil and garlic, season with salt and pepper, and garnish with chopped parsley. Serves 4 to 6.

Steps:

• Mix water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke for marinade together in a large, resealable plastic bag. Stir in cayenne and black pepper. Add chicken and let marinate in the refrigerator, at least 2 hours, to overnight.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Heat vegetable oil in a large skillet over medium heat. Add chicken and cook and stir until just golden, 5 to 7 minutes. Add onion, calabaza, yellow squash, and zucchini; cook and stir until squash are slightly tender, 7 to 10 minutes. Add corn, tomato sauce, chicken broth, tomato, garlic powder, cumin, black pepper, and salt; stir well.
• Cover, reduce heat to medium-low, and let simmer for 30 minutes, stirring once halfway through the cooking.

Steps:

• 1.Place oil, vinegar, garlic, lemon juice, salt, mustard, and honey in a blender or food processor; cover with lid. Blend until smooth. 2.Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before serving

Steps:

• Take off the seeds but leave on the shell and cut into extra large cubes. The shell will be easier to remove once it's cooked, or it can be left on as well, since it becomes as soft as the pumpkin (but I like it off).
• Steam or boil the pumpkin until cooked. As a variation, if you're steaming carrots as part of the menu, you might want to reuse that same water to boil the pumpkin for an added touch of sweetness.
• Chop the onions and the garlic and then saute them in the oil until cooked, but not caramelized. Top the pumpkin with the onions, garlic and some of the oil (though you don't have to use all of it, just enough to drizzle over each pumpkin cube.).
• You can serve warm or chilled.

Steps:

• In an 8-quart stockpot, heat the oil over medium heat. Add the bread and saute until the cubes just begin to brown, 3 to 5 minutes. Stir in the garlic and cook, stirring constantly, until the garlic is fragrant, 1 minute.
• Using a wooden spoon, mash the garlic and bread together. Add tomatoes, paprika, bay leaf, chicken broth and sherry. Bring to a boil, reduce heat to low and simmer for 1 hour. Season to taste with salt and pepper.
• In a small bowl, add about 3 Tablespoons of the hot soup to the egg yolks, beating constantly to temper them. Add yolk mixture to the soup, whisking constantly and quickly until smooth. Add unbeaten egg whites to soup in stockpot in a steady stream while whisking quickly until all are mixed. Return soup to heat to warm.
• Remove and discard bay leaf, garnish with parsley if desired and serve.