My Medill buddy Sara cooked this tasty, hearty veggie dish that her mom made back in the day.
I’m terrible with transcribing Spanish, but I do know it translates into Zucchini and Corn.
Cross-posted on my Brainpickings
Cooking with Sara! from Kris Vera-Phillips on Vimeo.
I made the white rice with our handy rice cooker.
To recap, Sara used the following ingredients:
- 2 cans of tomato sauce
- one cube of chicken bullion, microwaved with water
- 2 zucchinis, chopped up
- chopped up onion (about 1/2)
- 1 can of corn (or you can boil your own)
- A handful of oregano
- A little bit of whole milk
- 2 slices of American cheese
The tomato sauce tied the fresh veggie flavors together. Sara’s right, the whole milk and the cheese added a lovely creamy texture to the mixture. I loved how it all tasted over white rice.
Good times!