Sauteed Yellow Squash with Basil and Feta

What is a Leek or aka: Allium Porrum?
Pronunciation: \’lÄ“k\

According to the Merriam-Webster Dictionary: : a biennial garden herb (Allium ampeloprasum porrum) of the lily family grown for its mildly pungent succulent linear leaves and especially for its thick cylindrical stalk

I ask this because I have never cooked with it. Yes, I have had the almight leek & potato soup (one of my favorites), but have never physically cooked with it myself.

Actually, to me, a leek is this REALLY COOL SPIRAL OBJECT. It has this fascinating spiral pattern and is very artistic in its own matter. I enjoyed the elements associated with cooking this stalk. Perhaps wierd to say, but I am sure many will agree that the art of cooking is very therapeutic. It’s my get away time. My meditation time from my very busy life. But it was enjoyable to wash the dirt off and thinly cut the stalk. I took a bunch of spiral pictures to admire the leek’s natural beauty (I know, I know, I really need to upgrade this camera).

Well, I found another tasty sounding recipe in my Cooking Light Magazine, April 2008, (somebody has to actually try out the recipes, instead of just salivating) that I wanted to use in my bento-work-lunch. It’s a healthy, low-calorie, and might I add…

Very Tasty. I was highly impressed with this recipe due to it’s simplicity in concocting this dish. Just a few ingredients & a few minutes to saute. Whaa la! It’s done.

In starting this dish (or any dish), it is very helpful to take Ward Street Bistro’s lesson on what the culinary world calls, “mise en place”. And the site quotes, “In cooking it means having all your ingredients measured, chopped, and otherwise prepared before you begin cooking. All required equipment should be gathered up, too.” OKAY, OKAY… doing this step saves a lot of time & stress for any dish! Use the advice. Zen with the advice. 🙂
Yes, it’s a Friday and I am a bit whimsy today.

The ingredient that ties this dish all together? Yup, you guessed right. It’s the Feta cheese. I had to get fancy and used the Basil & Tomato. mmmm…
Easy, simple, tasty – Enjoy! See my lunchbox below? One thing I noticed about these past couple of dishes I have made – they are really even tastier the next day after the flavors have time to mend together.

Sauteed Yellow Squash with Basil and Feta
Cooking Light, April 2008

Baby pattypan squash or thinly sliced zuchinni is a good alternative.
1 tablespoon olive oil
4 cups yellow “crooked-neck” squash
2 cups sliced leak (about 2)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablesppons crumbled reduced-fat feta cheese
2 tablespoons finely chopped fresh basil

Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; saute 5 minutes or until tender, stirring frequently.

Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil. Yield: 6 servings (serving size: 2/3 cup).

CALORIES 67; FAT 2.9g; PROTEIN 2.3g; CARB 7.5g; FIBER 1.7g; CHOL 1 mg; IRON 0.7mg; SODIUM 253mg; CALC 30mg

My bento worklunch: Sauteed Yellow Squash with Basil & Feta and Sushi Carrot Rice