I know what some of you are thinking as I've already been asked several times, "are you still doing your blog", "when are you going to post another recipe?", "are you cooking anymore?". And the answers were, "been busy", "been busy", "been busy cooking". I'm sorry to those I left hanging after my last post opting to challenge myself to clean out and cook everything in my freezer so that I could hope for some venison. Well, it came, all 135 pounds of it after it had been field dressed by my husband. He didn't want my readers to think he couldn't fulfill the dream so he delivered. The only thing that instead of taking it to Kuby's to have them butcher it, he brought it home to me, legs practically coming out of the cooler she came home in. This deer was so big, especially her behind. She definitely had "junk in her trunk" if you know what I mean and it actually made me feel a lot better about mine. My poor neighbors must have thought I was someone out of Texas Chainsaw Massacre the way I was slaying away, white apron covered in deer goo. It was back-breaking labor that I have just now been able to sit up straight. But, with that came about 65+ pounds of deer meat, vacuum sealed and put in the freezer. Some women watch sports and that makes men crazy. I butcher deer and watch sports and my husband just beams from ear to ear. At any rate, I was so sick of looking at all this meat I opted to go vegetarian. At least for this post.
Ingredients
2 tbs olive oil
2 onions, chopped
3 garlic cloves, thinly sliced
2 tbs ground cumin
2 tsp chili powder
4 Italian zucchini, sliced 1/4' thick
2 bags frozen corn (fresh in the summer!)
1/2 tbs fresh, chopped oregano
Kosher salt and fresh ground pepper
Cilantro, chopped (optional)
Queso Fresco (optional)
Directions
Heat oil over medium heat in a medium sized pan. Add onions and saute until translucent, almost turning brown. Add garlic and saute 30 seconds. Add cumin, chili powder and stir to incorporate. Saute for about 2 minutes. Add zucchini, stir and cook for 5 minutes. Add corn and mix well, cooking 3-4 minutes. Stir in oregano, salt and pepper and simmer additional 3 minutes. Remove from heat and add cilantro and sprinkle with queso fresco and serve.
