So Peter and I are *trying* to cut down on our consumption of refined carbs. We’re doing well. It’s been 3 weeks since white rice went past our lips, and we’ve been avoiding wheat (not altogether successfully, there’s been cake. But the will is there). Quinoa is our new best friend. We’re liking lentils a lot – but we’re selective. Indian moong lentils (tiny and creamy colored) and masoor lentils (tiny and coral colored) are our favorites, and make for the best dal. Green and puy lentils are tougher to digest, if you’re on the sensitive side like me. (Did I just share too much?) Wild rice is being auditioned tonight.
And you know what else loves the whole grains? (I gave it away with the header, didn’t I?) Yes, summer squash. I went down to the green market the other day and brought home a horde of mixed squash. My stash comprised of young tender zucchini, baby yellow squash, crook neck squash (the smooth skin variety, not the scary pimply ones), and round zucchini. Then I sat down and devised 3 delicious ways of encouraging a love-fest between squash and grains.
Without further ado, please click on for the orgy that ensued….
Stir-fried Squash with Shrimp, Miso, Sweet Pepper and Chives
Serves 2-3
Combine 1 heaped tsp. of miso paste, 1 Tbs. mirin, 1/2 cup cold water, 1/2 Tbs. corn starch, and 1 tsp. soy sauce in a small bowl and stir until smooth. Set aside. Season 1/2 lb. peeled and deveined large shrimp with 1/2 Tbs. soy sauce and black pepper. Set aside. Heat 2 Tbs. vegetable oil in a wok or large saute pan. When shimmering hot, add the shrimp and cook, stirring occasionally, over high heat until pink and just cooked through, remove from the wok or pan and set aside in a bowl. Throw 1 cup deseeded and chopped sweet red pepper, and 1/2 medium onion, cut into small chunks, into the pan. Cook, stirring over high heat for 3 to 4 minutes. Add 3/4 lb. baby zucchini and baby yellow squash, sliced thinly on the diagonal. Cook stirring for 2-3 minutes until nearly tender. Return the shrimp to the pan, and pour in the sauce ingredients. Bring to the boil, reduce the heat, and simmer, stirring occasionally for 1 -2 minutes, until the sauce has thickened. Stir in 1 Tbs. chopped chives, and remove from the heat. Serve straightaway with wild or brown rice.
Baked Stuffed Round Zucchini with Beef Ragu
Serves 2
Preheat the oven to 375F. Remove the stems from 4 to 6 round zucchini (weighing 1 1/2 lbs in total) and slice off the tops. Using a teaspoon, hollow out the centers of the zucchini, leaving empty shells about 1/4-inch thick. Finely chop the squash flesh and the sliced-off tops. Set aside. Place the zucchini shells on a baking dish. Season the insides with salt and pepper and brush the outsides with a little olive oil. Set aside. Heat 2 Tbs. olive oil in a skillet over medium to high heat. Saute 2 small, peeled and minced shallots until translucent, about 2 minutes. Add 2 minced garlic cloves and saute for 30 seconds, stirring. Add 1/2 lb. ground beef and cook stirring and breaking up any chunks over high heat until well browned and the mixture is dry. Add a glug of worcester, a few shakes of hot sauce or Tabasco, 1 tsp salt, 1 1/2 tsp. tomato paste, 1/4 tsp paprika and freshly ground black pepper. Stir well, then throw in 1/2 a 14.5 oz. can of diced tomatoes. Bring the mixture to the boil, reduce the heat and simmer for 15 minutes, until all the liquid has evaporated. Stir in 1/2 tsp. balsamic vinegar and 1 Tbs. finely chopped fresh parsley, season to taste and remove from the heat. Fill the zucchini shells with the mixture (you’ll have leftover filling – just set aside), sprinkle freshly grated Parmesan over the top of the stuffed zucchini, and bake for about 30 to 40 minutes until the zucchini are cooked through. Serve hot with the extra filling on the side, and with quinoa.
Curried Squash with Garbanzo Beans
Serves 2-3
Saute 1 peeled and finely chopped medium onion in 2 Tbs. vegetable oil for 3 to 4 minutes, until golden and tender. Add 1/2 tsp. finely grated ginger and 2 large peeled and mashed garlic cloves. Continue to cook, stirring, for about 1 minute. Add 1 2-inch long cinnamon stick and 6 curry leaves (optional) or 1 dried bay leaf. Stir and cook for about 30 seconds. Add 1 lb crookneck squash which has been trimmed and cut into 1/2 inch chunks. Stir in 1 1/2 Tbs. curry powder, 1/4 tsp. ground cumin, 1/4 tsp. ground coriander, 1/4 tsp. ground cayenne and 1 tsp. salt. Stir well and cook for 2 minutes. Add 3/4 cup of vegetable or chicken broth. Rinse and drain 1/2 the contents of a 450g can of garbanzo beans and add to the curry. Bring to the boil, then reduce the heat and simmer for 15 to 20 minutes. Once the squash is tender but not falling apart, stir in 1 1/2 Tbs. of Greek yogurt, being careful not to boil the curry or the yogurt will curdle. Add fresh lime juice to taste, then stir in 1 Tbs. chopped fresh cilantro. Check seasoning, then remove curry from the heat, and serve with brown rice or heirloom quinoa.
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