July 9, 2003 - Olympic College Sun Link: Oman RPCV Ann Vogel 'Beat the heat' with zucchini

Peace Corps Online: Directory: Oman: The Peace Corps in Oman: July 9, 2003 - Olympic College Sun Link: Oman RPCV Ann Vogel 'Beat the heat' with zucchini

By Admin1 (admin) on Friday, July 11, 2003 - 11:14 am: Edit Post

Oman RPCV Ann Vogel 'Beat the heat' with zucchini

Oman RPCV Ann Vogel 'Beat the heat' with zucchini

'Beat the heat' with zucchini

Ann Vogel

July 9, 2003
For some people, beating the heat means heating up their foods, both in temperature and spiciness. When I was in the Peace Corps, in a small Omani oasis village, temperatures soared toward 120 degrees F. We drank steaming coffee laced with cardamom. Perspiring in the dry heat kept us cool. Hispanic cuisine follows the same logic, but with peppers and spices.

Recent art exhibits of Frida Kahlo's work and the movie about her life inspired a local reading group to read biographies of Kahlo, and discuss them at a "Frida Fest" hosted by author Channing Enders of Seabeck. Her Mexican zucchini salad earned rave reviews.

If you have some "beat the heat" recipes, please send them my way.

Ensalada de Calabacitas (Zucchini Salad)

Yield: 4 to 6 servings

3 medium zucchini

1/2 teaspoon salt

5 tablespoons white vinegar

1 clove garlic, minced

1/4 teaspoon dried thyme

1/2 cup olive oil

1 cup drained garbanzo beans

1/2 cup sliced, pitted olives

3 green onions, minced

1 canned chipotle chili in abodo sauce, drained, seeded, minced (optional)

1 ripe avocado, pitted, pared, cut into 1/2 inch cubes

1/3 cup crumbled queso anejo or 3 tablespoons grated Romano cheese (or 1/3 cup feta)

1 head Boston lettuce or spinach leaves for bedding

Cut zucchini lengthwise in halves; cut halves crosswise into 1/4 inch thick slices. Place slices in bowl; sprinkle with salt. Toss to mix. Spread zucchini on several layers of paper towel. Let stand at room temperature for 30 minutes to drain.

Combine vinegar, garlic and thyme in large bowl. Gradually add oil, whisking continuously.

Pat zucchini dry; add to dressing. Add beans, olives, onions; toss to coat. Refrigerate, covered, stirring occasionally, at least 30 minutes, up to 4 hours.

Just before serving, add chili, avocado and cheese. Toss lightly. To serve, line shallow bowl or platter with lettuce; top with zucchini mixture.

Some postings on Peace Corps Online are provided to the individual members of this group without permission of the copyright owner for the non-profit purposes of criticism, comment, education, scholarship, and research under the "Fair Use" provisions of U.S. Government copyright laws and they may not be distributed further without permission of the copyright owner. Peace Corps Online does not vouch for the accuracy of the content of the postings, which is the sole responsibility of the copyright holder.

Story Source: Olympic College Sun Link

This story has been posted in the following forums: : Headlines; COS - Oman; Zucchini; Food; Cooking



Add a Message

This is a public posting area. Enter your username and password if you have an account. Otherwise, enter your full name as your username and leave the password blank. Your e-mail address is optional.