MY Poor Wife, informed Thursday that her blood pressure was elevated, and I were going over low-sodium menus.
PW: There's the vegetable stew* you make. I like that.
DR (who couldn't possibly be a source of hypertension): You never eat it! I don't make it anymore, because you never eat any! You won't eat summer squash.
PW: I'll eat squash. It's one of the other ingredients. What's in it?
DR: squash, zucchini, turnip, onions, tomatoes...
PW: Zucchini. I don't like zucchini.
DR (who might be mistaken for flabbergasted at this point, if you didn't know him): Zucchini! What's the difference between summer squash and zucchini?
* Heat 2 T. olive oil in heavy-bottomed casserole
Saute 2-1/2 cup coarsely cubed onions until soft
Add 1c. vegetable stock, aromatic spices (say 1 tsp each ginger, chili, coriander, 1/4 t. cardamon, cinnamon, allspice, plus cayenne to taste), 1-1/2 cups chopped peeled Roma tomatoes,
Bring to boil
Add 1-1/2 cups sliced carrots, cover, reduce heat to low, cook 10 min.
Add 2 sliced summer squash, 2 sliced zucchini, 1 medium turnip, coarsely cubed, 1 cup chick peas, 1/2 cup raisins which have been plumped in hot water
Cover, simmer 30 minutes Serve over cous-cous.