How old would you be, if you had no idea how old you really were?

Sunday, April 15, 2007

Zucchini and More - Colors Galore

Yes, that's a skillet, but we are not going to fry this colorful batch of low calorie, low sodium veggies. We are going to steam them. No need for any special steamers. All you need is a decent sized pan with a lid and low heat. Because the zucchini and yellow squash have a high moisture content you can actually steam them without adding any liquid. But for this batch we are going to add a half cup (more or less) (actually a healthy splash) of white wine, today a Cabernet.

The combination and amount of vegetables is up to you. To clone this batch,

You will need:
  • 2 medium to small zucchinis - sliced
  • 1 yellow squash - sliced
  • 1/2 large sweet onion - sliced and broken into rings
  • 1 medium sized tomato - cut into small pieces
  • 1/4 sweet red pepper - cut into small strips
  • l large carrot - sliced diagonally as thin as possible
  • 2 cloves garlic - finely chopped
  • 1/2 C white wine or apple cider
That's it. Put all of the ingredients into a large pan with a lid. Non stick is a good idea but not absolute. Lid is absolute. I start with high heat, just until the pan is hot, and then turn the heat down very low. Put the lid on and cook until veggies just barely retain a bit of their crunch. For these to turn out just right you will need to check periodically. Overall time for this batch was about 6 to 8 minutes. When they are almost perfect, take the pan off the heat. You can leave the lid on a few minutes until you are ready to serve. Very low calories. Not enough sodium to count.

A batch of steamed veggies like this is great served over brown rice or noodles. For a real treat top with a bit of the spicy peanut sauce also found in this blog.

1 comment:

Maria Duncan said...

Sounds good! Two things:

1. You're not 70. You're 69. (In response to your previous post.) Maybe you were rounding up, but Jim thought I should tell you anyway just in case you didn't know and would be delighted that you got to subtract a year.

2. A good rule of thumb is not to heat a nonstick pan (nonstick Teflon coating) past medium. The nonstick coating is not made for high temperatures and gives off some toxic stuff at high heat (which can, among other things, make you feel ill). We cook with almost all stainless steel and don't really have too many problems with anything sticking (and we use very little oil). For the sticky stuff (eggs and tofu, especially), we use an enamel-coated sautee pan that works pretty well. Anodized aluminum is also okay at high temps.