We all know about the many benefits of the cumin seeds. The oil extracted from the cumin seeds can help you to lose weight. The cumin seeds do the same as well. Here is a recipe to make low fat food with cumin seed.
Crisp Vegetable Dish with Cilantro, Lime and Fresh Garlic
Chayote squash is popular in Mexican and Latin American cuisines and unlike zucchini or yellow squash, it will stay crisp after sautéing. This vegetable adapts to many different cuisine and its mild to bland flavor makes a great backdrop to try different spices and spice mixtures. It can be used in place of summer squash in recipes.
Chayote can be eaten in both raw and cooked form. It is found in most Mexican and Latin American markets, and in the fresh produce section of larger supermarkets. Chayote is identified by its pear shape and green coloring, with a wrinkly but smooth skin. Other varieties of chayote can be found in different colors. If prepared as a younger fruit, the entire vegetable may be eaten, including the skin and the center seed.
Not only is this vegetable fat- and cholesterol-free, it is very low in sodium as well. Chayote is also high in potassium, folate and Vitamin C. A one cup serving of fresh chayote has about 25 calories. It is also a vegetable with a good source of fiber and manganese.
This recipe incorporates whole cumin seed with cilantro and lime. If a stronger flavor is desired, add in more cumin seed or red pepper flakes. Fresh herbs such as oregano and thyme could be used in place of the cilantro, with celery or caraway seed to taste instead of the cumin for a different flavor.
This recipe serves four to six servings, depending on serving size.
Sautéed Chayote Squash and Cumin Seed
- 2 small to medium sized chayote squash
- 1 Tbsp canola oil
- 1/2 cup diced onion
- 1/3 cup diced celery
- 3 medium cloves garlic, pressed through a garlic press
- 1 Tbsp chopped cilantro
- 1/2 lime
- 1/4 tsp whole cumin seed
- Salt and pepper to taste
- Clean the chayote squash and pat dry. Quarter the squash lengthwise, then slice. The entire squash can be used, seed and skin and all. Reserve.
- Heat the canola oil over medium high in a large non-stick frying pan or an 11 inch rondeau. Add in the celery and onion. Cook for about 3 to 4 minutes.
- Using a garlic press, press in the garlic cloves and add in the cilantro. Stir and cook for about a minute, until the garlic is fragrant.
- Add in the chayote squash and mix all the vegetables together.
- Stir in the whole cumin seed and season with salt and pepper. Squeeze the half lime over the chayote and stir in the juice.
- Cook the chayote squash and vegetables for about 5 to 6 minutes, until the celery and onion are tender and the chayote squash is slightly browned. The texture will still be crisp-tender.
- Remove from heat and serve.