Squash Couscous with Pistachios and Golden Raisins

Posted on July 27, 2012 by Lattes and Leggings

The very first time I had golden raisins was at Island Way Grill in Clearwater Beach. The menu has changed since then, but the raisins were served on a frisee salad with a vinaigrette. The seafood is absolutely delicious, but I still remember the salad. It was that good. It’s funny how a particular food, a smell, or a song will take you back to a certain memory in your lifetime. I have so many wonderful memories of Clearwater. If you’re not familiar with Clearwater Beach, it’s located on the west coast of Florida, outside of Tampa. When I used to live in Orlando, we’d take day trips there on the weekends. We’d just lay at the beach and hang out at Frenchy’s and watch the sunset. The drive out there is worth it just for the sunset. It’s gorgeous. Add some friends and cocktails, it’s the perfect Saturday.

It all starts with a good vinaigrette. It’s a simple lemon vinaigrette with a touch of honey.

One cup of couscous goes a long way. I bought this buy the pound at Whole Foods which allowed me to buy the exact amount needed for the recipe without overspending.

Once the couscous has absorbed all of the liquid, fluff it up with a fork. Easy as that.

One small yellow squash and one small zucchini is good for this dish. If you have a little extra squash and zucchini leftover (like I did), go ahead and cook it. Nothing wrong with more veggies.

I was fortunate enough to be able to buy pistachios and golden raisins by the pound like I did with the couscous. However, you should be able to buy these pre-packaged as well.

It only takes a couple of minutes to saute the veggies enough so they are tender, but still firm to the bite. The heat also softens the raisins and makes them plump so they are easier to bite into.

Go ahead. Dig in. You won’t be able to stop. The crunch from the pistachios and a hint of sweetness from the golden raisins…it’s pretty addicting.

Squash Couscous with Pistachios and Golden Raisins
adapted from Food52

serves 4 to 6

Ingredients
Vinaigrette:
zest of 1 lemon
juice of 1 lemon
1/2 teaspoon honey
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
kosher salt and freshly ground black pepper

Couscous:
1 1/4 cup vegetable broth
1 cup couscous
2 tablespoons extra-virgin olive oil
1/2 cup yellow squash, diced
1/2 cup zucchini, diced
1/4 cup onion, finely diced
1/2 cup golden raisins
1/4 cup pistachios, shelled
kosher salt and freshly ground black pepper
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint, chopped

Directions
In a small bowl, whisk the lemon zest, lemon juice, honey, olive oil, garlic, and a pinch of salt and pepper. Set aside.

Bring the vegetable broth to a boil in a medium saucepan. Add the couscous, stir, and cover with a tight fitted lid. Turn off the heat, and allow the couscous to sit for 5 minutes, until all the liquid is absorbed. Using a fork, fluff up the couscous and transfer to a large serving bowl. Set aside.

In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat. Add the squash, zucchini, onion, raisins, pistachios, and a pinch of salt of pepper. Cook for 2 to 3 minutes, until the raisins plump and the squash and zucchini are tender but still firm to bite. Remove pan from heat and allow to cool for 5 minutes.

Add the vegetable mixture to the couscous and toss to combine. Slowly add the vinaigrette to the couscous and toss to coat. Add the basil and mint and gently toss to combine. Season with salt and pepper to taste. Serve warm or at room temperature.

Angel Hair with Spicy Summer Squash and White Beans

Posted on July 13, 2012 by Lattes and Leggings

Summer squash just spells out sunshine in my eyes. Could it be the yellow color? Of course. It’s a happy color. It makes you smile. What else makes me smile is seeing local yellow squash on sale for 99 cents a pound at the grocery store. I knew then I had to make this spicy summer squash dish. I chose to use angel hair pasta, but you can use your favorite long shaped pasta such as spaghetti, linguine, or bucatini. It’s totally up to you! This makes the perfect vegetarian dish since it’s packed with protein from the beans. You could even add a piece of grilled chicken or broccoli. You can serve this dish as a side dish or a main entree. Lots of possibilities to make it your own.

Trim the ends of the squash and cut the squash into 1/2 inch rounds.

These squash rounds are spicy. If you want to cut back on the heat, use only 1 teaspoon of red pepper flakes.

Fill the pan with one single layer of the squash. Don’t move the squash. Let it cook on one side only. Cook in batches, if all the squash doesn’t fit the pan.

The red pepper flakes will brown after cooking the squash awhile. No worries! It doesn’t compromise the flavor at all. It just doesn’t look all that pretty. Reduce the heat to medium-low if the oil starts to splatter.

Once the garlic becomes fragrant in the pan, the beans and squash are added to the pan and coated with the oil and garlic. Add a pinch of salt to the squash. It will need it from the spiciness from the red pepper flakes.

Add a pinch of salt to the boiling water before adding the pasta. The salt adds flavor to the pasta.

Angel Hair with Spicy Summer Squash and White Beans
adapted from Molto Batali

serves 3

Ingredients
2 tablespoons plus 2 tablespoons extra virgin olive oil
2 teaspoons hot red pepper flakes (see note below)
2 medium sized yellow summer squash, cut into 1/2 inch rounds
2 garlic cloves, thinly sliced
1 (16oz) can cannellini beans, drained and rinsed
kosher salt and fresh ground black pepper
1/2 pound angel hair pasta (see note below)
2 tablespoons finely chopped fresh Italian parsley
1/2 cup breadcrumbs

Directions
In a large saute pan, add 2 tablespoons of olive, and heat the pan over medium heat. Add the red pepper flakes and spread them evenly in the pan. Add the squash, placing each round face down in a single layer to cover the entire pan. You may have to cook the squash in batches if there isn’t enough room in the pan for all of the squash. Cook the squash (without moving them) until golden brown about 4 to 5 minutes. Using tongs or a fork, transfer the cooked squash to a plate. Cook the remaining squash facedown in a single layer for another 4 to 5 minutes if necessary. If the red pepper flakes start to smoke or burn, reduce the heat to medium-low. (I have a gas stove and had to reduce the heat when cooking the second batch of squash). Transfer the remaining cooked squash to the plate and set aside.

In the same saute pan, add the remaining 2 tablespoons of olive oil and the sliced garlic. Cook the garlic until fragrant about 30 seconds. Add the beans, reduce the heat to a simmer, and allow the beans to warm through about 5 minutes. Add the squash back to the pan and season with a pinch of salt and pepper. Remove the pan from the heat and set aside.

Using a large stock pot, bring the pot of water to a boil. Add a pinch of salt and the pasta to the boiling water, and cook the pasta according to the instructions on the package. (Angel hair cooks about 3 minutes). When the pasta is almost done, add 2 tablespoons of pasta water to the squash mixture. Drain the pasta in a colander, and add the pasta to the squash mixture. Warm the pan over medium heat, and toss the pasta with the squash mixture about 30 seconds until the pasta is coated with the sauce. Add the parsley and toss again. Remove the pan from heat. Season with more salt to taste.

Transfer the pasta to a large serving bowl and serve the breadcrumbs alongside for sprinkling on top of the pasta.

Note: Use 1 teaspoon of red pepper flakes for less heat and spiciness.
Note: You can use any long shaped pasta such as spaghetti or bucatini.

Summer Squash & Brie Sandwich

Posted on June 28, 2012 by Lattes and Leggings

Every once in awhile, I’ll be in the mood for a hot sandwich. Usually it’s a cold ham or turkey sandwich with mustard and roasted red peppers. Then I came across this summer squash and brie sandwich, and I thought it would be the perfect sandwich for summer. Make sure you have extra napkins because it can get messy.

I used a whole grain loaf from Amy’s Bread and cut it into thick slices so the bread could hold up to the squash and cheese. Any thick sliced bread will work perfectly.

Summer Squash & Brie Sandwich
adapted from Whole Foods

makes 1 sandwich

Ingredients
2 slices yellow squash, ends trimmed and sliced lengthwise 1/4 inch thick
extra virgin olive oil, for drizzling
kosher salt and freshly ground black pepper
dried basil, for sprinkling
2 slices whole grain bread, thick sliced
1 slice brie cheese
1/4 cup fresh spinach leaves
2 slices of tomato

Directions
Heat a grill pan over medium heat. Brush 2 squash slices with olive oil and sprinkle with salt, pepper, and basil to taste. Grill the squash 2 to 3 minutes on each side until slightly tender but still firm. Set aside.

Layer the cheese, squash, spinach, tomato, and a sprinkle of salt and pepper between 2 slices of bread. Place the sandwich on the grill pan. Grill for 2 minutes on each side until the cheese melts, and the bread is slightly browned with grill marks. Slice the sandwich in half and serve.