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Jun302012

Spicy Summer Veggies

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Today is a day of simplicity… Just some basic chores, a few dozen of cakes (individual ones), Loaded Chocolate Bar cookies and a light lunch.

Today I was in one of those clean out moods… cleaning out the pantry and just making something edible.

After foraging, I found some red skinned taters, onions, garlic, zucchini and other stuff.

This is what I ended up with… spiced summer veggies.

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Spicy Summer Veggies

  • Author: The Kitchen Whisperer

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Ingredients

  • 2 medium red potatoes, cubed
  • 1 small zucchini, peeled, seeded and cubed
  • 1/2 yellow onion, rough chopped
  • 1/2 cup black beans, rinsed
  • 2 roma tomatoes, chopped
  • 1 hot banana pepper, seeded and minced
  • 1 clove garlic, minced
  • 1 teaspoon cilantro, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. In a medium saucepan, heat the butter and oil over medium heat.
  2. Add the potatoes, zucchini, onions and banana pepper.
  3. Saute for 3-5 minutes.
  4. Add in the garlic, salt, pepper, pepper flakes, chili powder and cumin. Stir to combine.
  5. Cook for 1 minute.
  6. Add in the tomatoes and sauté for 2-3 minutes.
  7. Add in the cilantro and black beans. Cook for 1 minute.
  8. Garnish with fresh cilantro

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Sadly I need to get my butt in gear and work on plating all the cakes I made this morning for the bonfire later. With that, I’ll leave you with this… My brother is going to LOVE me! These are his favorite cakes!

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