Easy Zucchini and Corn Saute

Sautéed Zucchini and Corn with Mexican Oregano and Cumin

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Here we are now deep in glorious summer.  Long days, heat, farmer’s markets over flowing with gobs of stone fruit, berries, tomatoes, summer squash and corn.  Here is a quick and hella easy recipe for a sauté of corn off the cob and summer squash (appearing here in the guise of zucchini but feel free to use the yellow version or any of the patty pan varieties as well).  If you’re squeezed for time or just not feeling the motivation to fancy up your dinner this can fit the bill.  Comes together in just minutes with a minimum of ingredients.  Squash, corn, herbs, spices, salt, pepper and olive oil.  Its that simple.

Here is a link where you can entertain yourself with all things squash like, summer squash

One of the attributes of this dish that I enjoy is that it contains nothing but ingredients that are native to the Americas and are pre-Hispanic.  Mexican Oregano is not really an oregano as we understand it.  Our pre-Hispanic oregano or redbrush lippia is a member of the verbena family while those used in Mediterranean cuisines are cousins of mint.  Coupled with a bit of cumin and chili powder Mexican oregano transforms squash, corn or dried beans into a heady, sultry dish that can be more than the sum of its parts.

Be advised that fresh ingredients always work best.  If you feel tempted to add a few other ingredients by all means go for it.  But keep it simple.  My suggestions would be to take a summer red bell pepper like corno di toro that has been roasted and diced. If you’re feeling frisky onion and garlic won’t hurt either.

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Sautéed Zucchini and Corn with Mexican Oregano and Cumin

serves 4 as a side dish

  • 3 ears of Corn, kernels cut off the cob (yields about 3 cups)
  • 2 1/2 cups zucchini squash cut into thin triangle wedges (one good sized or two smaller)
  • 1/4 cup extra virgin olive oil (only the good stuff please)
  • 1 teaspoons Mexican oregano
  • 1/2 teaspoon cumin, ground fine
  • 1 teaspoons chili powder (the generic kind is fine but if you happen to have ancho or new mexico chili powders lying by all means use them, alone or mixed together)
  • 1 teaspoon kosher or sea salt
  • 1/4 cup water

Heat a wide, shallow pan and add the oil. Get it hot but not smoking.  Add the corn and cook for 30 seconds over medium heat.  Add the 1/4 cup water and stir. Lower heat to low and cook just until the water is almost gone.  Raise the heat up to medium and add the zucchini, oregano, cumin and chili powder.  Stir and sauté all together until the squash is soft.  Add salt and serve.

Here are the numbers.

Nutrition Facts:

Serving Size  (157g)  Amount Per Serving Calories 210

Calories from Fat 140    % Daily Value Total Fat 15 g 23 %  Saturated Fat 2 g 10 %  Trans Fat 0 g    Cholesterol 0 mg 0 %  Sodium 520 mg 22 %  Total Carbohydrate 18 g 6 %  Dietary Fiber 4 g 16 %  Sugars 4 g    Protein 4 g                      Vitamin A   10 %  Vitamin C   25 %  Calcium   2 %  Iron   6 %

Summer Time and Its Hot Out There, so deal with it- smartly

Its hot out there in case you hadn’t noticed and dealing with its affects require some fore thought and planning.  Our coaching staff sent over an article they put together on the subject which offers some excellent and timely advice.  The following article can be put to good use and applied not matter what level of activity you engage in.  Daily, easy runs or rides necessitate the same maxims of hydration.  Longer or more intense sessions even more so.

Here are some timely tips, advice and hints on beating the heat and staying ahead of the game.  Kindly reprinted here with permission of Scott Saifer and Kendra Wenzel of Wenzel Coaching.  You can find them here:  http://www.wenzelcoaching.com/

They offer a variety of coaching and training programs for runners, cyclists and triathletes.  And here is a link to the full article on their website. You’ll find lots of other useful training and racing articles there as well. http://www.wenzelcoaching.com/blog/winning-in-the-heat/

.Winning in the Heat – Tips for Racing in High Temperatures

In the spring and summer, internally generated heat limits training intensity and affects the outcomes of races. Only about one fifth of the energy released by a athlete’s body during cycling ends up as useful work, with the other four-fifths emerging as heat. The higher the power output, the higher the heat production. Cruising along at 200 Watts (a reasonable all-day pace for a fit, medium sized cat-3 or 4 male) the body is generating ~800 Watts of heat, as much as eight 100-Watt light bulbs. On a cold day, that heat production is nice. One can ride comfortably in clothing in which one would freeze standing around. Cool air blowing over skin, even through a few layers of clothing, carries heat away as fast as it is generated. If one warms up a little, a bit of sweating keeps body temperature from rising more. Body temperature stays in the optimal range.

As ambient temperatures rise, riders dress more lightly so they can continue to dissipate waste heat as fast as it is produced. Muscles function optimally at an internal temperature of 101-102F (38-39C). At high enough air temperatures, it’s not possible to remove enough clothing to maintain optimal body temperature while pedaling hard. As internal temperature rises higher than the optimal range, performance decreases. The air temperature above which a rider’s performance will be impaired depends on conditioning, humidity, clothing and other factors that vary from individual to individual. For all riders, the ability to dissipate heat, rather than aerobic capacity, will become the primary limiter to performance in warm enough conditions.

When a rider pedals, the brain sends signals telling the muscles to push, but there are many inputs and feedback loops between the part of the brain that sends the initial request for pedal pushing and the signal that gets to the legs. In particular, as core temperatures rise beyond 102F (39C), the lower brain partially blocks signals from the upper brain to the legs. Thus at higher temperatures, one has to make a greater mental effort to maintain the same power. This is a survival mechanism. If one continues to generate heat faster than it can be dissipated such that the core temperature gets up around 106F (41C), the brain dies. Toughness allows one to work a little harder for a little longer, but success in hot races depends on controlling core body temperature far more than on being able to tough it out.

Dealing with Heat

High temperatures impair performance for all riders, but adoption of certain strategies can decrease the impairment, giving one an advantage over riders who do not employ those strategies or do not employ them as consistently or effectively.

1) Acclimatize to heat.

Regular, prolonged exposure to heat causes increases in blood-plasma volume and more uniform sweating over more of the body. Sweating removes heat only when the sweat evaporates from the skin. More uniform sweating leads to less dripping and more evaporation, allowing more heat to be dumped per amount of fluid sweated out. Increased plasma volume means a rider can sweat away more water before becoming dehydrated enough to impair performance. These two effects together allow an acclimated rider to perform better in heat than an unacclimated one.

One can identify acclimation visually. People who are not heat adjusted drip from their hairlines, armpits and crotches and become lethargic in heat. Acclimated people glisten all over, and stay energetic.

Efficient sweating and increased plasma volume delay dehydration and maintain blood supply for the muscles longer. Acclimatization allows one to continue to generate power where another rider would be slowed more by the heat. Heat acclimatization requires being warm enough to be sweating a little most of the time. Riding in heat and then returning to an air-conditioned building will not cause much acclimatization. Many hours spent a bit warm, riding or not, triggers the desirable changes more than riding in extreme heat. Get in the habit of wearing long sleeves, long pants and a hat when anywhere cooler than the race venues of the next few weeks. You’ve probably seen pictures of pros wearing caps and jackets while people around them are in shorts and tee shirts. They are not afraid of drafts. They are maintaining their heat-adjustment. Adjustment takes a few weeks to get going, and a few months to optimize, so start adjusting well before the hot season.

You don’t need to be exposed to extreme heat to adjust to heat. Training in sauna-like conditions will help prepare you mentally for the suffering of racing on hot days, so some actual training in heat is beneficial. More is not better though. When one trains in extreme heat, power production might be down 20-50% or even more for the same perceived effort. The effect of training on fitness development depends on the actual power produced, not the feeling of effort.

Heavy sweating makes it challenging to maintain hydration and electrolyte balance, so training in extreme heat requires more recovery time than a similar volume of training done in more hospitable weather. If it will be hot at mid-day, most of training should be done in the morning or evening or even in air-conditioned indoor spaces if that is the only way you can keep cool.

2) Train by heart rate rather than power, or develop hot-day power zones.

The stress on the body of generating a particular wattage on hot days is greater than the stress of generating the same wattage on pleasant days. Trying to hit normal power zones for the normal amounts of time on a very hot day “fries” riders. For riders who like to track such things, heat effectively increases the intensity factor of a given power output. Either base power zones for hot days on a hot-day FTP, or train by heart rate, being sure to back off when it is harder than usual to maintain your usual heart rates.

3) Keep Skin Wet.

Water evaporating from the skin cools the body. Water in the gut doesn’t. Drinking enough to maintain hydration is essential to performance, but beyond keeping up with sweat losses, drinking more doesn’t keep one cooler. Sprinkling water on the jersey and shorts and through the helmet is much more effective. Carry an extra bottle for this purpose (and remember which one it is so you won’t put sports drink on your hair). Arrange to take multiple bottles at feeds. If you are dropping out of a hot race, give your bottles to teammates first. Cold water is better than warm for both drinking and putting on the skin on hot days, but just barely. The amount of heat it takes to warm up cold water is miniscule compared to the amount it takes to evaporate it, so use cooler water when available, but don’t sweat about it. Ice absorbs a huge amount of heat as it melts, so ice vests and other ways of keeping ice against the skin can dramatically improve performance when heat is a limiter.

4) Dilute Sports Drink if needed.

Many riders feel bloated if they drink full-strength sports-drink on hot days. Mix sports drink at partial strength or alternate sips of sports drink with plain water. You don’t need and can’t absorb as much sugar as you will get with all the water you need on a really hot day. If you don’t feel bloated on hot days drinking full-strength sports drink, you may need to take more fluid.

5) Shorten the warm up.

A good warm up for a well trained rider takes most of an hour if not longer on a cool day, but a full-hour warm up on hot days will lead to overheating unless one can find a cool place to do it, such as in an air-conditioned store or school. If a cool space is not available, one should get organized and dressed and then sit in an air-conditioned car until about 25 minutes before the race, giving the legs a bit of rub-down while waiting. Getting out 25 minutes before start time and rolling around for 20 minutes, with just a few jumps at the end will prepare the body for harder work without risking overheating. Go to the line with wetted clothes and hair a few minutes before your start. If part of the start area is shaded, being there gives a further advantage.

6) Choose Summer Kit.

This should be obvious, but wear light colors if your team was smart enough to design light-colored kit. No matter how much the marketing materials talk about wicking action and efficient cooling, bare skin cools better than any fabric, though it doesn’t block sun. If it is not sunny, the lightest and thinnest clothing that covers the least possible skin is best. The body will absorb heat from the sun though, so on extremely sunny days, thin, light colored fabric over more of the body can be better. A bit of air space under the fabric is better for cooling, but worse for aerodynamics.

7) Carry a Belly Bottle.

Drink as much as you comfortably can in the final minutes before the start of a hot race or training ride. That way one can effectively carry three bottles, one in the belly and two on the bike.

8) Dial in Fluid Needs.

Weight yourself before and after rides. If you lost approximately one pound, you drank the right amount. If you lost more, drink more on your next ride of similar length in similar weather, one pint for each pound lost. If you are gaining more than a pound or two during rides, you are at risk of hyponatremia, a potentially deadly dilution of your blood electrolytes. Do not drink enough to gain weight on rides. Figure out and keep track of how much you need to drink on various rides. Plan for one additional small bottle per hour in a race compared to a training ride of the same length.

9) Sometimes, Hydration Backpacks are for smart people.

In temperate areas, it’s common for MTB riders to use hydration packs while road riders look down on them. In very hot areas, road riders know that hydration packs are the only way to carry enough water for a longer ride. Riders in temperate areas should take a clue from their desert dwelling siblings when their hometowns start to feel like the desert.

10) Supplement electrolytes.

Electrolyte needs vary a lot from rider to rider, but the hotter it gets the more people need to specifically supplement electrolytes. If you have no trouble in the heat, don’t worry about this, but if you suffer a lot, get yourself some electrolyte supplements and use them according to the directions. Each small bike-bottle of water that you sweat away carries about a half-teaspoon (2.5 grams) of salt. Multiply that by the number of bottles you drank on a ride to know how much salt needs to be replaced over the course of the day.

11) Look for salt.

Riders don’t show salt on their helmet straps, shorts or jersey backs until they begin to dehydrate. Once one is dehydrated enough to start sweating extra salt, it takes several days to get electrolyte balance back. Drinking water and eating salt help, but consuming them doesn’t immediately put them in the right compartments within the body. That takes time, so it’s much better to stay hydrated than to try to correct hydration and electrolytes post-ride. If you have salt on your kit, drink more on the next ride. If your competitor has salt on his or her kit, attack!

12) Keep a good attitude.

If you can convince yourself that you are good at riding in the heat you’ll have a double advantage over riders who get bummed out about the discomfort. First, being positive is an advantage in itself. Second, being positive helps you keep doing the things you need to do to take care of yourself, further growing your advantage.

13) Adjust tactics.

Increasing intensity means increasing heat production. On a day hot enough that heat dissipation is the limiter for most of the riders, attacks become self-limiting. A moment after attacking, a too-hot rider loses strength and comes back to the field. Chasers are also lazier. Take these facts into account when deciding whether to attack, or to help with a chase on a hot day.

14) Don’t be Stupid.

No matter how well acclimated you are and how well you follow these suggestions, at very high temperatures, especially if it is humid as well, it becomes impossible to keep body temperature in a survivable range while riding hard. If you start to feel light headed, or your skin turns intensely red, or you start to shiver or turn white on a hot day, you are approaching very serious, potentially deadly, trouble. If you have any of those signs, immediately get into a cooler place or at least some shade, and dowse yourself with the coldest available water or ice to get core temperature down as quickly as possible. Continuing to work hard with these signs of heat illness can literally kill one quite quickly. Watch teammates for these signs and help them make the right choices to stay alive. There will be other races. Be smart.

Doing It Right

Riding in extreme heat impairs performance for everyone. Most people find it at least mildly unpleasant. If you follow the suggestions above though, extreme heat will impair your performance less than the next rider’s, so heat actually becomes an advantage for you. Good luck with the hot season races.

Room Service / Stalking the Wild Morel

A little girl led me into a garage filled with bushels of morels.  She had collected them after school and on weekends, just as generations of Midwesterners had done before her.  ” I know where to look,” she explained…..In their world, what matters is that the woods are still able to produce their bounty – and their parents have shown them where to look for it.  – Raymond Sodolov, Fading Feast

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Another round of travel, again in the northern Middle West USA.  As I’ve written before in other posts how farmer’s markets can be many things.  A walk in the woods, a trip to Disneyland, inspiration for dinner, a social event, a barometer of what should be on the table that week.  And more.  I’ve commiserated with many a chef about what a sacrilege it is to pass up the chance to shop, chop, sizzle and snack on local foods no matter where you are.

This time round luck would have us staying in a Hilton Homewood Estate hotel where you get a real fridge, a two burner induction stove top, two pots, one sauté pan, a painfully dull chefs knife and assorted plates and silverware.

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Our small, tight and fully engaged kitchenette.

At first glance you think “just what the fuck am I gonna pull together with this lot?”  Kinda like a gauntlet being thrown down.

The gang and I decided to take the dare.

Turning to the internet, probably the greatest resource any chef can have besides a good prep cook, we sniffed out the North Lyndale Farmers Market in downtown Minneapolis.  One of a number of worthy farmers markets in the Twin Cities. Its current incarnation includes a significant presence of clothing, tchotchke sellers, nurseries with god knows more vegetable starter plants of every ilk than I have ever seen.  The experience made me feel like I was in real time Burbees Catalog. Kinda like a like a vegetable gardeners petting zoo.  Sadly the TSA and my friends on Southwest would humiliate me beyond the tolerable should I even attempt to bring home all that I wanted.

So it was on to furnishing victuals for dinner. True locally grown and produced food items were slim pickins by and large and included several cheese producers, a couple of stands with beef, pork, duck, buffalo and attendant sausages made there from.  Some ok, some less so.  In the produce department we found a handful of truck farms showing what you’d find In pretty much any super market, none of it locally grown.

After an extensive tour of the market we turned up perhaps 5 or so actual farmers selling what they grow. To a one their offerings appeared meager centering primarily on spring onions, lettuces, radishes and little else.  Considering the over abundance of rain this spring season this came as no surprise and after a few passes I realized that I should not expect to see much more than what I had already seen.   All but one of the farmers stands were of Asian heritage, most likely I figured they from the Hmong community that settled near there to farm several decades past.  Having visited with a similar Hmong farming community near Fresno, CA and researched a bit of their history  I greatly appreciate their talents and dedication to farming the land. They hew to tradition in what they grow and most often you’ll discover great things at their stands.

Dean, Terri and I conferred and tried on ideas for the dinner meal to be prepared. A bunch of spring onions, just beginning to bulb out a bit.  Next a bit of lettuce for salad. The find of the moment happened to be a farmer with half a dozen bunches of pristine pea shoots.  Those trimmings from youngish snap or snow pea plants can be quickly steamed and flavored with ginger and garlic, a dash of soy too, even a few chili flakes.  I scooped up a bunch along with some radishes. The menu was beginning to coalesce.

Further down one aisle, near the center of the market was an asparagus farmer. Arranged on the table were squat, handled brown paper bags filled with 3 and 2 lb weights of trimmed asparagus. A fellow working the stand pulled asparagus spears from a box and handed them out to people as they stopped to look-see.  Now I don’t want this to sound trite or quaint like just another over excited foodie chef spouting superlatives at the drop of a tomato but…….. this was (in more years than I care to admit) the best, THE BEST danged, freshest, sweetest asparagus I had ever tasted.  So friggin fresh it carried that high sugar mouth feel and super crisp snap that only something just pulled, plucked or picked can possess.

What really drove me to scour the market were locally foraged morel mushrooms.  Generally a rite of spring in the north Midwest and Western states this mushroom is a bit different than its many cousins. Our friends at Wikipedia who seem to have a listing for darn near everything offer that ” the genus Morchella is derived from morchel, an old German word for mushroom, while morel itself is derived from the Latin maurus meaning brown.”  There, now you know. Its distinct conical shape, heavily convoluted sets it apart from other mushrooms and the flavor leans towards woodsy with high notes of complex mushroom that you most often experience thru the olfactory senses as you exhale when eating them.  Delicate but pervasive. Awesome with a medium weight but developed red wine, and good company.

Lastly we stumbled upon a smallish locally based producer of pasta.  The menu was set.

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  • Pasta with morels and pea shoots, crisped spring onions, ham, fromage blanc
  • Grilled Asparagus and Calcots (spring onions in Catalan)
  • Radishes and Alemar Cheese Company Good Thunder
  • Miche Bread by Rustica Bakery

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A few words about the preparation of the meal.  Despite having the ability to sauté, stove top braise and boil, some seemingly common place kitchen tasks took on the guise of a kitchen rubric,. For example washing and drying the salad greens required invoking the – use the extra bath towel rule.

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Salad lettuces toweling off.

Juggling burners for various parts of the meal included:

  • infusing a particularly lackluster olive oil with the tops of the spring onions to gain a bit more umph for the dish
  • a few of the said onions were pickled in a savory brine of vinegar (since we had extra for the salad), water, sugar, salt and pepper ( in those sad little packets available courtesy of room service)
  • bits of some ham were crisped as a flavor garnish for the pasta
  • same for the some of the spring onions as we slow cooked them to a warm, crunchy goldenness.
  • Then on to the morel sautéed with a dash of white wine and lemon while the pea shoots were quickly steamed and held at the ready.
  • Asparagus grilled thanks to Dean and the hotel’s patio grill.
  • Pasta was last up and needed two pots and two burners.
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Pasta almost ready!

Amazingly the kitchen brigade included a colander!  Ho fortunato!

Here is the money shot of the main course with recipe below.

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  • 10 oz dried papardelle pasta
  • 6 oz morel mushrooms
  • 1 bunch (about 6 oz) pea shoots (you could sub snap peas or snow peas)
  • 6 spring onions, washed, roots and tops trimmed off and the bottoms sliced thin
  • 4 oz smoked ham (optional) julienne
  • 4 Tbsp fromage blanc (optional: grated parmesan)
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp white wine
  • 1 tsp grated lemon zest
  • salt and pepper to taste

Begin by cleaning the mushrooms.  Cut in half and rinse quickly under running water to remove any dirt and creepy crawlies that may lurk within. It happens so don’t be buggin out.  Warm 1/4 cup olive oil in a pan with the onion tops and leave over a very low heat for about 10 minutes.  Remove from heat to let steep.  Heat 2 Tbsp of the infused oil in pan cook the sliced onions over a slow heat stirring occasionally. Do these really low and slow so they gradually go from white to translucent to golden.  Scoop them out and set aside.  They’ll crisp up nicely as they cool. In the same oil as the onions treat the ham as you did the sliced onion.  Shoot for a medium dark, crispy, crunchy texture. Hold aside for later. Saute the cleaned morels in the onion infused oil (about 4 Tbsp worth).  Let them go over a medium heat. Like most mushrooms they will release their juices which will then reduce away. Add the lemon zest.  When they are almost dry add the white wine and season with salt and pepper.  Reduce to sec and set aside. While the mushrooms are working steam the pea shoots in a tiny bit of water with salt.  Wilt them down until soft and tender, about 1 minute. Lastly crank up the water and cook the pasta.

To assemble it goes like this:

  1. Add the cooked morels to the pasta in the pan with several tablespoons of the pasta water and return to stove to warm through.
  2. Fold in the cooked and still hot pea shoots.
  3. Plate up and garnish with warm crisped ham, caramelized spring onion and a tablespoon or so of the fromage blanc.

Here are the numbers.

Nutrition Facts Serving Size  (277g)

Amount Per Serving Calories 490    Calories from Fat 170    % Daily Value Total Fat 19 g 29 %  Saturated Fat 3.5 g 18 %  Trans Fat 0 g    Cholesterol 150 mg 50 %  Sodium 720 mg 30 %  Total Carbohydrate 58 g 19 %  Dietary Fiber 6 g 24 %  Sugars 5 g    Protein 17 g

Vitamin A   20 %  Vitamin C   70 %  Calcium   10 %  Iron   45 %

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