Corn And Summer Squash Ragout Recipe
Servings: 2
Ingredients
- 4 x Cloves
- 8 x Peppercorns
- 8 x Coriander seeds
- 1 c. Half-and-half, -=Or possibly=- a mix of cream & lowfat milk
- 1 x Cinnamon stick, 2" long
- 5 x Cilantro sprigs, minced
- 5 x Mint leaves, minced
- 6 x Basil leaves, minced (cinnamon or possibly anise basil, if possible)
- 1 x Jalapeno pepper seeded & sliced into 6ths
- 1/2 x Onion, thinly sliced
- 1 1/4 lb Summer squash (zucchini, patty pan, crookneck or possibly a mix), cut in pcs about 1/2-inch big
- 3 x Ears of yellow corn (kernals cut from cobs)
- 1 lrg Tomato, peeled, seeded and minced in 1/2-in pcs
- 1 Tbsp. Peanut or possibly safflower oil Salt
- 2 Tbsp. Cilantro leaves, minced
Directions
- THE SAUCE: Bruise the hard spices with a pestle and add in them to the cream mix along with the cinnamon, herbs and half the jalapeno. Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables.
- THE VEGETABLES: Heat the oil in a wide skillet and add in the onion. Saute/fry briskly for a minute or possibly so; add in zucchini, corn, remaining jalapeno from above and season with salt. Continue to saute/fry over fairly high heat for about 5 min. The zucchini and onion may color slightly. Pour the steeped cream from the sauce instructions directly into the pan through a strainer. Add in the tomato and simmer for several min. Simmer till the sauce has reduced and thickened a little and the zucchini is done. Season to taste with salt and serve garnished with minced cilantro.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 565g | |
| Recipe makes 2 servings | |
| Calories 303 | |
| Calories from Fat 155 | 51% |
| Total Fat 17.6g | 22% |
| Saturated Fat 9.87g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 76mg | 3% |
| Potassium 1319mg | 38% |
| Total Carbs 32.22g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 12.23g | 8% |
| Protein 10.55g | 17% |
