But that one's a little fuzzy, so here's a close-up:
From Mollie Katzen's Sunlight Cafe
1 Tablespoon olive oil
1 cup minced onion
1 cup minced anaheim and/or poblano chiles (I used a jar of piquillo peppers)
1/2 tsp salt
1-2 tsp chile powder
2 cups diced zucchini (about two 6" zucchini)
2 cups corn kernels
2 tsp minced garlic
3/4 cup cooked pinto beans (half a 15oz can)
lime wedges (we didn't have a lime so I just dabbed in some lemon juice)
1. Heat a medium skillet on medium heat with the oil. Add onion, chiles, salt, and chile powder. Cook this for 8-10 minutes, stirring frequently, or until the veggies are soft.
Cough, cough - you're seeing the corn and zucchini in this shot. It's because I didn't read ahead and mixed everything all together at the beginning and had to separate it out and yeah.
2. Add zucchini, corn, garlic, and beans. Cook this - stirring gently to keep the beans in tact - for 5 more minutes, or until the zucchini is just tender. Mollie cautions us not to overcook the zucchini. Take the pan off the heat once the zucchini is done to your liking.
3. Sprinkle in cheese, add pepper and salt, and citrus. You are now ready to serve this.
Hopefully in the meanwhile, you have been making some
from this site
2/3 cup flour
1 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 tsp finely minced onion
1 12oz can corn, drained
2 eggs, beaten
1/4 cup melted butter
1/2 cup milk
1. Combine dry ingredients, mix the wet ones together then mix them into the dry stuff. But you could probably just mix it all together in one bowl. Then in a large skillet or a griddle, heated up to medium or medium-high, drop small spoonfuls of this mixture and let it cook until it is nicely colored and reasonably solid on the inside, like so:
2. There is only one step.
This is what your kitchen should look like: