Simple Squash

Summer squash, yummer squash! Ok, that is just my interpretation. However, I think after you get to know this easy to prepare delight you will get the gist and be able to make them more than palatable! There are so many varieties of squash and the terms winter and summer just refer to the keeping and harvesting of them. Many times these will be found overlapping in markets. Summer squash generally refers to varieties that can be eaten, rind, seeds and all. Winter being those you cook to enjoy, including pumpkins! Today though I want to focus on summer squash, being that we are indeed in full tilt (no pun intended for those Earth Scientists) deep into summer. Zucchini, green and yellow, crook-neck squash, and patty pans are my favorites right now because they are succulent, ripe and cook very quickly and need little done to them to achieve greatness.

Gather ye a basket full of squashes and head to the kitchen!

Obviously you will want to start out by washing the squash. Wash the squash. I sense a rhyming trend...and get your utensils out, cutting board, grater, (if you don't it will make you later) etc...depending on what you are making. Like I've told you before, have your 'mis-en-place' or your "mess in place" before starting.

If you are feeling 'outdoorsy' by all means please, fire up that grill! Squash love high heat! They are a main dish, a side dish, any dish you wish.

Sauteed Patty Pan for 2

1 pound patty pan, assorted is fine or just yellow or green, washed, stems removed and cut in half.

2 Tablespoons olive oil, as you know I love pomace, but use nicer if you like!

1 Tablespoon chopped Italian parsley, rough chop

1 Tablespoon chopped, fresh oregano, rough chop

A pinch sea salt and some fresh ground, black pepper

Toss the squash in a little of the oil and in a medium pan on moderately high heat, warm the rest of the olive oil until you see ripples swirling just under the surface, or smell olive-ness.

Season the patty pan with the salt and pepper and toss in the hot pan. Cook, stirring a little here and there to prevent burning and sticking. If you prefer softer squash you can either quarter the patty pan to cook faster and more thoroughly or blanch them in boiling water for 2 minutes before sauteing. Just make sure they are dry before you add them to hot oil!

They soften enough in the pan I feel, especially if quartered, but are nice halved and a little firmer. More bite! After about 4 minutes test for softness, turn the heat down to around med-low and toss the herbs in. Let cook for about 2 more minutes. At this point you can make a meal out of it by adding shredded parmesan, fontina or soy cheese that is shredded and some tomato sauce. As is it is delicious, because I find that oregano and parsley just admire patty pan and they do well together.

This recipe above is a multi-summer-squash recipe interchangeable with fresh herbs of your choosing and varieties. Zucchini, both green and yellow are easy to saute.

If you wanted to grill the squash you can do so by following the above steps except for the oil, use less and rub it on the halved squash, patty-pan, zucchini, crook-neck, whichever you choose, and set it on a moderately hot grill until marks are formed. Don't move them around for about 5 minutes to let the marks form, then flip and serve with a squeeze of lemon, or a dash of lime juice and a sprinkling of cilantro and sea salt. Maybe some Penzy's smoked Paprika. I keep a bag of this and their cumin with me when I cook. This is something you won't find in a regular market of the same quality.

Also bear in mind squash love to be in casseroles, however a word of caution to casserole lovers, they can accumulate fat and calories faster than you can imagine! So I recommend sticking with lighter methods of preparing summer squash.

Quick stuffed peppers!

THIS us one of my faaaaaavorite things to just whip up in minutes when I want some good, healthy, filling, nosh and I just don't feel like being technical.
I got some great yellow and orange bell peppers from the Dallas farmer's market that are large, and juicy and perfect for this dish. So good.
For 4 people you will want to gather:

• 4 large and colorful bell peppers
• 1/2 medium white onion, small dice
  
• 1 handful of fresh herb: basil, parsley or cilantro ( whatever you like)
• 2 cups of long, grained rice like basmati or jasmine (rinse it by swishing in some water)
• about 3 tablespoons olive oil ( I use Kalamata Pomace oil, it has a higher burn point, and is tasty)
• 1 cup of leftover baked potatoes, chopped roughly, (optional and you could sub hard tofu)
  
• 1 cup of shredded soy cheese, or mozzarella
• 2 teasp0ons Jane's Crazy Salt (optional of course if you like regular salt and pepper)
  
• 2 cups of grated carrots
• 2 cups of baby, mixed greens

Cook your rice in a rice cooker if you have it, or what I do is once I've rinsed it a few times, pour fresh water on and fill it to about 1 thumb width above the top of the rice. Set over high heat to boil, and as soon as it does then you can turn the heat down to a gentle simmer, on low to medium heat, and make sure you cover with a snug fitting lid. I use one that is see-through and has a little steam vent. Let that cook and while it does, cut your bell peppers in half after you cut the stems off, grab the seeds and remove them.
In a cast iron skillet that is large enough for all halves or two pans even, if you need to use them, pour about a tablespoon olive oil in each and cook the pepper halves convex side up, for about 5 minutes until they begin to become tender.
You could just as easily plop them onto a plate, rub some olive oil on, sprinkle a little Kosher salt and nuke them for, oh, 1 minute 30 seconds, or 2 minutes. If this is easier by all means do it.
If you want to use the leftover baked potato pieces now is the time to get them chopped, check your rice and if it doesn't move around when you jiggle the pot roughly, it is time to take it off the heat and let it steam the rest of the way.
In a pan with some of the oil you have, gently sautee the onions with the potatoes and season with Jane's Crazy Salt or just plain salt and pepper. Same for the firm tofu if you are using that. Toss in your chopped herbs and set aside to stay warm. The rice should be done by now and is steaming gently off the heat, and your peppers should be soft now whether you chose to sautee or microwave.
Now toss the greens and carrots in a bowl with a smidge of oil and vinegar if you like, or a teaspoon of vinigratte dressing if you have any.
To serve all this you give each person two halves, whether the same color, or mixed up is completely up to the chef. Mix the rice, potatoes and onions and herbs with some cheese and create a bed of the salad on each plate and scoop the stuffing into each half of the bell peppers.

This really only takes a total of 15 minutes if you time the rice out at the beginning. If you prefer to use a bed of carrots and shredded Napa cabbage this is also really, good. It's just a start, a canvas if you will, that will allow you to quickly eat some stuffed bell peppers that used to take hours to make. Though I don't really know why!

Fast Couscous

There really isn't any mystery to cooking this pasta-like "grain" made traditionally in North Africa. You can find it these days in most any market, with flavoring already added, or plain. You can get it small, medium and large. The latter usually "Jerusalem" couscous, or sometimes called "Lebanese".
A general rule of thumb when preparing this dish is to remember to use the same amount of boiling water to dry couscous.

• Equal parts boiling water to couscous
• 1/2 can, drained and rinsed chickpeas or fava beans
• 2 teaspoons Kosher salt
• 1 teaspoon olive oil
• 1 or 2 small, white onions, finely diced
• 1 or 2 cloves garlic, smashed and minced
• 1 medium bell pepper, any color.
• Cilantro or parsley

That being said, I usually just set my electric kettle on and pour out a couple cups into a stainless steel bowl. I learned a neat trick at a restaurant I worked in Minneapolis, where the chef showed me how to "massage" a few drops of olive oil into the "grains" before adding the water. Just use like a teaspoon, swish your hand all throughout, massaging essentially to coat all the grains. This keeps them from clumping together and sticking. Just a teensy bit does the trick. Then toss in a touch of Kosher salt and swish around. Add the boiling water just to the exact line of the couscous in the bowl and set plastic wrap tightly to seal.

Now wait about 5-10 minutes. The grains will swell with the water and cook, and puff up.
Here is where you can prepare whatever items you would like to add to the dish.
I like to halve a white onion, peel, and dice very finely so I have small pieces that will release a lot of flavor in a short amount of time.
Get a saute pan on medium heat and add 1 Tablespoon olive oil and sweat the onions with a clove of garlic that you smashed and chopped finely.
If you have any great, fresh, bell peppers cut one in half lengthwise, grab the stem and seeds and pull out. Toss it in the microwave, as-is, and cook for 1 minute 30 seconds. This is great for that "roasted" or "steamed" texture and flavor.
Chop roughly and add to the pan, along with the beans.
Now check your spices. I keep Za'atar on hand and usually just toss in 1 to 1 1/2 Tablespoons into the pan and give it a stir with a spatula. The onions should be as near to translucent as they ever will be. Deglaze any browned bits with 1 Tablespoon Red Wine Vinegar. Toss in a few Tablespoons of chopped cilantro if you wish.
You could add a grilled or steamed chick breast to the pan, chopped.
The ingredients are up to you. Maintain the rules corresponding to which phase in the diet you may be. Turn off the heat and let the ingredients sit, while you fluff the couscous you left aside, covered in plastic wrap. You can gently incorporate your ingredients into the cooked "grains" and enjoy. You can serve with a 1/4 cup of hummus dip and a pita bread, or add some finely chopped, and de-seeded cucumbers to 1/4 cup Greek style yogurt, and a squeeze of half a lemon.