Tuesday, June 2, 2009
Far be it from me to criticize one of God's creations, but good Lord! The zucchini is boring! Don't you agree? So bland in flavour, so blah in texture... and yet, so cheap, so ubiquitous, and honestly, really quite pretty.
Squash has hit the farmers market in my neck of the woods, and I was completely taken by all the pretty kinds you can find: the cheery, squat patty pans, the Mexican gray, the ones that look like lemons...
Perhaps one of squash's best qualities is that it cooks up so quickly. Give yourself about 15 minutes, and this dish will be done, and you'll only have to dirty one dish: your wok. You'll end up with a smoky, juicy dish that would sing alongside a roast or grilled meat, but is equally satisfying on its own.
Check it out!
"Reading Rainbows" by 8bit Betty
"Smokey the Bear" by Gene Autry
Director, camera & husband extraordinaire: Brendan McNamara
Assorted squash with red bell pepper, tomato and coriander, cumin and dried mango powder
Adapted from a recipe by Neelam Batra.
2lbs zucchini, yellow squash, patty pan, whatever you want or can find
1 red pepper, chopped into 1" squares
1 tbsp coriander powder
1 tsp cumin
1 tsp dried mango powder (amchur)
1 tbsp minced ginger
2 medium tomatoes, chopped
Seasoned salt (to taste)
1) Top and tail the squash. If you're using zucchini, slice into 1" rounds. If you're using patty-pans, cut a cross into one end of the squash, cutting about a 1/4 of the way through.
2) Warm a little olive oil in a wok over high heat. Add squash & pepper. Stir occasionally, and cook, uncovered, until some brown spots appear all over.
3) Turn heat down to medium-high. Sprinkle spice powders, ginger and salt all over the veggies. Stir. Cover and cook 2 minutes.
4) Add tomatoes. Stir and cook, covered another 2 minutes until squash is crisp-tender.
5) Sprinkle with chopped cilantro. Taste for seasoning and serve!
at 12:22 AM