Tuesday, June 25, 2013
I've always enjoyed eating nuts and seeds in raw form but haven't used them to their potential in cooked dishes. This afternoon was long and hot with a program on that I wanted to listen to. I kept busy in the kitchen by converting the contents of my fridge into some dishes. Cooking with "squash" reminds me of last night's TENNIS game. Our family played a few rounds after the heat died down. We found two freebie tennis balls at the court. I was the first to drop and call it quits. The others were not too long behind me, though. Our temps here were over 90 degrees yesterday and today. We're cooling off right now with a T-storm. Tonight's sauté is flavored with bright spices and colors for summer:
YELLOW SQUASH AND SPINACH SAUTE
2 Yellow squash, sliced lengthwise into 4 inch long pieces
2 handfuls fresh spinach leaves
1 handful sesame seeds
1 handful raisins or currants/cranberries (optional) (i used red raisins for color here, rather than golden)
Oil and butter (sesame oil, if you've got it. grapeseed nice here, too.)
Salt and pepper
Spices: I used zatar (sumac with herbs) and marjoram. Sumac has a kick to it, rather like sour red pepper in my opinion. An italian blend with oregano and basil would also be nice, as would herbes de provence. If going Italian for the spice, I'd add garlic; and red pepper flakes.
Heat oil in pan and toast sesame seeds. Saute squash. Add spices and raisins. When squash is almost cooked through, add spinach to pan and heat to wilt leaves (bright green, 2/3 size shrunk). Squeeze juice of a lime over entree to serve. The lime offsets the spicy sumac. The nutty sesame seeds offset the sweet raisins.