Last summer we planted two plants each of zucchini and summer squash. We had the stuff out our ears, but it was wonderful. Because of our bounty, we came up with lots of different ways to cook both squashes, all of which are yummy. Basically I got a knack for coming up with new ways on the spot, and I guess it stuck with me.
This week my mom got a bountiful basket, so instead of making the usual for lunch I'm trying to use up all the fruits and veggies she got. She got two summer squashes and about 10 green apples, so I thought I'd experiment with those. I like apples, but not green ones. But I love cooking with green apples, so hopefully they'll all get used up soon.
So here's what I did for lunch today:
1. Dice up 1 summer squash and 1 green apple.
2. Drain 1 and rinse can of black-eyed peas (I sure love me some black-eyed peas). ALWAYS drain and rinse your canned beans!
3. Combine in frying pan with some olive oil and heat everything through.
4. Add a little bit of red wine vinegar (I used the pomegranate infused kind my dad bought...I might have to make that a staple at my house) and let everything cook down for about 5 minutes.
Done. That's seriously it. You could make things more complicated by adding spices, but that's up to you.
Like I said, I just made this up today, so I'm not sure the best way to eat it. It's really yummy just by itself, but I think it could also be a good topper for pasta or rice. I ate it today in lettuce wraps and it was fabulous. I think it would go well in a salad, and it would take away the need for a dressing, which I always love. Why eat extra oil and fat? But what I really want to try is stuffing peppers with this combo. I've never had stuffed peppers, but they're on my list of things to try. Oh! Or in potato skins!
My favorite thing about this meal was how filling it was. I was worried I would crave something crunchy afterwards, but the beans filled me right up so that wasn't an issue at all.
No comments:
Post a Comment