{"id":24322,"date":"2022-07-18T08:53:33","date_gmt":"2022-07-18T12:53:33","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=24322"},"modified":"2024-11-21T10:58:47","modified_gmt":"2024-11-21T15:58:47","slug":"succotash","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/succotash\/","title":{"rendered":"Succotash"},"content":{"rendered":"
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\n

Vegetable Succotash \/ Succotash de Verduras \/ Succotash de Vegetais<\/h1>\nDownload Recipe\/ Print Recipe<\/a><\/div>\n
\n

\"\" <\/p>\n<\/div>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 10
\nServing size: \u00bd cup
\nPrep time: 10 minutes
\nCook time: 20 minutes
\nCost: $10.62 per recipe\/ $1.06 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1 ear of corn, shucked (or \u00be cup frozen corn)<\/li>\n
  • 1 tablespoon olive oil<\/li>\n
  • 1 small red onion, diced<\/li>\n
  • 3 cloves garlic, chopped small<\/li>\n
  • \u00bc teaspoon ground white pepper<\/li>\n
  • \u215b teaspoon cayenne pepper<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • 1 small zucchini, halved and sliced in \u00bd” pieces<\/li>\n
  • 1 medium orange or yellow bell pepper, diced<\/li>\n
  • 1 pint cherry tomatoes, halved<\/li>\n
  • 1 (15.5 ounce) can low-sodium lima beans, drained and rinsed<\/li>\n
  • \u00bd cup fresh basil leaves, chopped (optional)<\/li>\n
  • \u00bc cup scallion, chopped (optional)<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Using a sharp knife, cut the corn kernels and some of its pulp off of the cob. Set aside. If using frozen corn, set aside frozen (do not thaw).<\/li>\n
    2. Heat oil in a large saut\u00e9 pan over medium-high heat. Once hot, add onions and cook about 4-5 minutes or until soft and translucent, stirring occasionally.<\/li>\n
    3. Add garlic, white pepper, cayenne, and salt, and cook another 1-2 minutes, stirring occasionally.<\/li>\n
    4. Add corn, zucchini, and bell pepper, and cover. Cook 5-7 minutes, or until vegetables are heated through and peppers are slightly softened, but still crunchy. Stir often.<\/li>\n
    5. Add tomatoes and beans, and continue to cook until ingredients are heated through, about 3 minutes.<\/li>\n
    6. Remove from heat, garnish with fresh basil and scallions, and serve.<\/li>\n<\/ol>\n

       <\/p>\n

      Money Saving Tip<\/h1>

      Pre-cut produce costs more. Save money by cutting up your own fruits and vegetables and buying them in season.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 10
      \nTama\u00f1o de porci\u00f3n: \u00bd taza
      \nTiempo de preparaci\u00f3n: 10 minutos
      \nTiempo de cocci\u00f3n: 20 minutos
      \nCosto: $10.62 por receta\/ $1.06 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 mazorca de ma\u00edz, sin c\u00e1scara (o \u00be taza ma\u00edz congelado)<\/li>\n
      • 1 cucharada aceite de oliva<\/li>\n
      • 1 cebolla roja peque\u00f1a, cortada en cubitos<\/li>\n
      • 3 dientes ajo, picados peque\u00f1os<\/li>\n
      • \u00bc cucharadita pimienta blanca molida<\/li>\n
      • 1\u20448 cucharadita pimienta cayena<\/li>\n
      • 1 cucharadita sal<\/li>\n
      • 1 calabac\u00edn peque\u00f1o, cortado a la mitad y rebanado en trozos de \u00bd pulgada<\/li>\n
      • 1 pimiento naranja o amarillo mediano, cortado en cubitos<\/li>\n
      • 1 pinta tomates cherry, cortados a la mitad<\/li>\n
      • 1 lata (15.5 onzas) habas bajas en sodio, enjuagados<\/li>\n
      • \u00bd taza hojas de albahaca frescas picadas (opcional)<\/li>\n
      • \u00bc taza ceboll\u00edn, picado (opcional)<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Con un cuchillo afilado, corte los granos de elote y parte de su pulpa de la mazorca. Dejar al lado. Si usa ma\u00edz congelado, mant\u00e9ngalo congelado (no descongele).<\/li>\n
        2. Caliente el aceite en un sart\u00e9n grande a fuego medio-alto. Una vez caliente, agregue las cebollas y cocine por de 4-5 minutos o hasta que est\u00e9n suaves y transl\u00facidas, revolviendo ocasionalmente.<\/li>\n
        3. Agregue ajo, pimienta blanca, cayena y sal, y cocine otros 1-2 minutos, revolviendo ocasionalmente.<\/li>\n
        4. Agregue el ma\u00edz, el calabac\u00edn, y el pimiento, y cubra. Cocine de 5 a 7 minutos, o hasta que las verduras est\u00e9n completamente calientes y los pimientos est\u00e9n ligeramente
          \nsuaves, pero a\u00fan crujientes. Revuelva a menudo.<\/li>\n
        5. Agregue los tomates y los frijoles, y contin\u00fae cocinando hasta que los ingredientes est\u00e9n bien calientes, unos 3 minutos.<\/li>\n
        6. Retire del fuego, decore con albahaca fresca y cebolletas, y sirva.<\/li>\n<\/ol>\n

           <\/p>\n

          Consejo para ahorrar dinero<\/h1>

          Los productos precortados cuestan m\u00e1s. Ahorre dinero rallando su propio repollo y zanahorias para esta receta.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 10
          \nTempo de prepara\u00e7\u00e3o: 10 minutos
          \nTempo de cozimento: 20 minutos
          \nTamanho da por\u00e7\u00e3o: \u00bd copo
          \nCusto: $10.62 por receita, $1.06 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1 espiga de milho descascada (ou \u00be copo de milho congelado)<\/li>\n
          • 1 colher de sopa de azeite<\/li>\n
          • 1 cebola roxa pequena, em cubos<\/li>\n
          • 3 dentes de alho picados pequeno<\/li>\n
          • \u00bc colher de ch\u00e1 de pimenta branca mo\u00edda<\/li>\n
          • 1\u20448 colher de ch\u00e1 de pimenta caiena<\/li>\n
          • 1 colher de ch\u00e1 de sal<\/li>\n
          • 1 abobrinha pequena, cortada ao meio e cortada em peda\u00e7os de \u00bd polegada<\/li>\n
          • 1 piment\u00e3o m\u00e9dio laranja ou amarelo, em cubos<\/li>\n
          • 1 embalagem pequena (280g) de tomate cereja, cortados ao meio<\/li>\n
          • 1 lata (15,5 on\u00e7as) de feij\u00e3o-de-lima com baixo teor de s\u00f3dio, enxaguado<\/li>\n
          • \u00bd copo de folhas de manjeric\u00e3o frescas picadas (opcional)<\/li>\n
          • \u00bc copo de cebolinha, picada (opcional)<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Usando uma faca afiada, remova os gr\u00e3os de milho e parte de sua polpa da espiga. Reserve. Se estiver usando milho congelado, mantenha congelado.<\/li>\n
            2. Aque\u00e7a o \u00f3leo em uma frigideira grande em fogo m\u00e9dioalto. Quando estiver quente, adicione a cebola e cozinhe mais ou menos 4 a 5 minutos ou at\u00e9 ficar macia e
              \ntransl\u00facida, mexendo ocasionalmente.<\/li>\n
            3. Adicione o alho, a pimenta branca, a pimenta caiena e o sal e cozinhe por mais 1 a 2 minutos, mexendo ocasionalmente.<\/li>\n
            4. Adicione o milho, a abobrinha e o piment\u00e3o e tampe. Cozinhe por 5 a 7 minutos, ou at\u00e9 que os vegetais estejam aquecidos e os piment\u00f5es estejam levemente amolecidos,
              \nmas ainda crocantes. Mexa frequentemente.<\/li>\n
            5. Adicione o tomate e o feij\u00e3o e continue a cozinhar at\u00e9 que os ingredientes estejam aquecidos, mais ou menos 3 minutos.<\/li>\n
            6. Retire do fogo, decore com manjeric\u00e3o e cebolinha frescos e sirva.<\/li>\n<\/ol>\n

               <\/p>\n

              Dica para economizar dinheiro:<\/h1>

              Os produtos pr\u00e9-cortados custam mais. Economize dinheiro ralando o repolho e as cenouras para esta receita em casa.<\/p><\/div><\/section><\/section><\/div><\/section>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

              Vegetable Succotash \/ Succotash de Verduras \/ Succotash de Vegetais    <\/p>\n","protected":false},"author":2097,"featured_media":24323,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[490,13,135],"tags":[],"class_list":["post-24322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community-recipe-project","category-main-dish","category-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/2097"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=24322"}],"version-history":[{"count":6,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24322\/revisions"}],"predecessor-version":[{"id":26479,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24322\/revisions\/26479"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/24323"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=24322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=24322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=24322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}