Oh, yes, it did work! That's for Clive, who didn't believe that this combination would taste any good. And it's alliterative.
I have no idea what's happened to me lately. Last week, I cooked and ate hamburger meat three times. That's more ground beef than I typically eat in six months. And sweets -- never been a sweets eater, but lord have mercy, I've been craving sugary carb things in recent weeks (not, I might add, giving in to that one, because I'm one tough broad when it comes to that sorta thing... or really vain, I don't know which). Then today, all I could think about was green vegetables. My mind was full of green.
So I stopped at the Only One In Town So It's Way Too Expensive Grocery Store on the way home from plowing the Library's Ubernet. Grabbed a bag of frozen spinach (because really, the fresh stuff was scary old lookin'), one zucchini and one yellow squash (nothing says winter like summer squash from another country!), and thought I was done until I walked near the yogurt department. Sour cream started calling my name. I'm a recent convert to both sour cream and plain yogurt, thanks to The Editor. But these cravings... weirdest things. So I grabbed a little container of whole-fat sour cream. Rounded out my impulse shopping with some of those half-cooked tortillas I love and thought I'd make me a veggie taco or two.
Not. Here's what happened instead (See how much fun things can be in the kitchen when you let a muse inside your head?):
Sour Cream Soy Sauce Spinach Squash
1/4 cup olive oil
1/2 zucchini
1/2 yellow (summer) squash
1/4 cup soy sauce
garlic powder
about 1/3 of a 1-pound bag of frozen cut leaf spinach
coarse black pepper
about 3/4 cup sour cream
Heat olive oil in skillet. Cut the zucchini and squash into half-inch strips and add to olive oil. Sprinkle generously with garlic powder and about half the soy sauce. Stir and cook over low-medium heat for about 5 to 10 minutes, just til they start to soften. Add spinach to pan -- just lay it on top of the squash. Shake a buncha pepper all over it, and pour the rest of your soy sauce over it. Cover and cook on low until spinach is warm (about 10 minutes). Remove cover, stir in sour cream. Cover again, turn heat to low, and heat through (about 2 minutes). Stir.
It is UGLY, but damn, it's good.
I served it with a side of Ranch Style beans (which I warmed up just in case this green and white stuff was putrid, because you never go wrong with Ranch Style beans) and one of my favorite tortillas wrapped around the remainders of some shredded "Italian blend" cheese and half an avocado (toasted in the oven to make the tortilla puff up and act like a burrito.)
Ahh... sated again. Until the next one... mmm popcorn...
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