Well, friends, it's been a while. I had gotten away from blogging because I'm not great at writing on a daily basis, but due to my new interest in The Happiness Project, I'll be working on that during the month of July. So, I am renewing my interest in writing by using my unabated interest in cooking. This week, I didn't do a good job of keeping up with prices, but the result was still pretty cheap (I estimate) and quite yummy. I have to give most of the credit to my roommate, who is an excellent cook and blended two recipes for this one.
Here in NoCal, spring and summer are heralded by lots of beans! And now that we're further into summer, we're even getting the beginnings of corn and bell peppers. Thus, the birth of Spring Into Summer Succotash. We hope you'll enjoy it!
Spring Into Summer Succotash
Ingredients:
1 C fresh or frozen lima beans [or fava beans, if you can find them!]
2 cloves garlic, finely diced
2 tsp olive or canola oil
1/3 C diced white onion
1 English cucumber, peeled and chopped
1 C fresh corn kernels (from about 2 ears of corn)
1 red bell pepper, diced
2 tsp tarragon, fresh if possible
2 small baby yellow summer squash, thinly sliced
1/2 C vegetable broth/stock
Seasonings [as I never actually measure how much I'm using]:
cumin
red pepper flakes
paprika
salt
pepper
Directions:
1. Heat the oil in a large [deep] frying pan. Add the onion and garlic and sautee until the onions are translucent.
2. Add the bell pepper and continue sauteeing on medium heat.
3. Add the squash, the seasonings, and the corn, stirring for another minute or two, or until fragrant.
4. Add the beans and cook for another minute to allow the beans to absorb the seasoning.
5. Stir in the vegetable stock and continue cooking until the squash are translucent.
6. Cover and simmer for about 3-4 minutes, or until the corn is cooked through and the beans are warm.
7. Remove from heat, add salt and pepper to taste, and top off with the uncooked cucumber.
Enjoy!
**This could be made cheaper (though less delicious) by using canned or frozen vegetables, though we wouldn't recommend it. :)
