HOW TO MAKE BUTTER:
http://www.ehow.com/how_5815_make-butter.html
There are 4 kinds of butter:
1. Sweet Cream butter
2. Clabbered butter
3. Cultured butter
4. Ghee
HOW TO CLABBER MILK AND CLABBERED MILK RECIPES:
http://thenourishingcook.com/what-is-clabbered-milk
Wendy's Steak salad:
Either set meat in crockpot to cook on slow (if it is a tough cut) in morning or brown 1 10-13ish oz steak (any cut). Season meat with Salt/Pepper and too much Cumin….. mmmmmmm
Make dressing and set aside:
- 3 Tbl fresh lime juice
- 3 Tbl any flavorless oil
- 1 tsp Cumin (I use more mmmmmm)
- 2 tsp Apple Cider Vinegar (I like more)
- 2 cloves garlic chopped small
- Salt – 1 tsp ish & Pepper to taste
Mix up when meat is almost done:
- 1 can black beans
- 1 pkg corn (or cut kernels from 3-4 ears of corn – the best)
- 1 diced red onion
- 1 diced bell pepper
- 3 diced tomatoes (or can of diced)
- 3-4 Tbl fresh cilantro
- Paprika
Fork shred crock pot meat or cut into small pieces pan seared meat and toss into mix.
Pour it all in one big bowl and top with some diced Avocado.
This is best eaten the same day because the lime juice and vinegar work on the meat to make it mushy for left overs (although I still eat it!).
Cough Syrup:
- 2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons water
1/4 teaspoon cayenne pepper,
- ¼ teaspoon ginger powder
Lemon Yogurt Cake Recipe by Barefoot Contessa
What You Will Need For the cake:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 teaspoons lemon zest
1/2 teaspoon vanilla
1/2 cup vegetable oil
For the lemon sugar mixture (to be used after the cake is done)
1/3 cup sugar
1/3 cup fresh squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons fresh squeezed lemon juice
What To Do Next
Preheat oven to 350 degrees. Grease and flour an 8 inch loaf pan.
Sift together the baking powder, flour, salt into one bowl.
In another bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla. Slowly combine the dry ingredients with the wet ingredients. With a spatula, fold the vegetable oil into the batter, make sure it is incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes or until toothpick comes out clean.
Meanwhile, cook 1/3 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. You can poke holes on the top of the cake with a toothpick to make the lemon sugar mixture soak in quicker. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
100-mile chili
by Nourished Kitchen
Keywords: bake roast fry side soup/stew gluten-free low-carb nut-free soy-free sugar-free
- 1/4 cup pastured lard
- 3 lbs chuck or arm roast
- 2 large yellow onions, peeled and sliced in 1/4-inch rounds
- cloves of 2 heads of garlic, peeled and chopped
- 1/2 cup ground cumin
- 2 tbsps chipotle chile powder
- 1/4 cup ancho chile powder
- 2 tbsps cocoa powder
- 1 tsp crushed red pepper
- 1 tsp smoked paprika
- 2 tbsps whole unrefi ned cane sugar
- 2 cups homemade beef stock
- 2 qts roasted tomatoes
- 1 tbsp red wine vinegar
- Melt lard in a heavy-bottomed stock pot over moderately low heat, then stir in chuck or arm roast, searing on all sides. Remove from the pan, chop fi nely and set aside. Stir in yellow onions and garlic, frying until fragrant and softened. Stir meat back into the pan with spices, cocoa and cane sugar. Continue frying for three or four minutes. Stir in stock, tomaatoes and vinegar.
- Simmer the chili over a moderately low flame or in a slowcooker for twelve to eighteen hours, and serve.
 We go through a healthy amount of Parmesan and Pecorino cheese in our house, and we used to just throw the rind away. This was until we discovered this trick used by chefs and Italian grandmothers for centuries!
When your soup or sauce is ready to simmer, throw in an old cheese rind. The rind will soften and the flavors of the cheese will infuse throughout the dish. If the rind hasn't completely dissolved by the time you're ready to serve, you can either remove the remaining rind altogether or use your spoon to break it into small, chewy pieces.
If you're not ready to use a rind right away, it can be stored indefinitely in the freezer. As we do with shiitake mushroom stems, we keep a bag in the freezer that we add to or take from as needed.
Give this a try in these recipes!
Hearty Kale and Sausage Soup
Mushroom Soup
Zucchini Garlic Soup
Ratatouille
Basic Tomato Sauce
Sweet & Sour Everything Slaw
Using the large holes on a cheese grater, grate the following…
4 Kohlrabi (just the bottom)
2 Carrot
2 Radish
1 Beet
Add a few very thin slices of red onion
Add finely grated garlic and ginger
A pinch of salt
Vinegar of choice, just a tablespoon or so at a time (I've had good results rice vinegar, red wine and various flavored balsamics)
A bit of sweetener (I've used stevia and rapadura)
Mix well
|
Roasted Root Vegetables
Root vegetables are especially welcome at the table this time of year. Turnips and parsnips are combined with potatoes, onion and thyme in a single pan. Rutabagas or carrots will work equally as well. Get creative and mix it up to tickle your taste buds.
Servings: 6
Ingredients:
3 scarlet turnips, peeled and quartered
3 potatoes, halved
2 parsnips, peeled and cut down similar in size to the turnip pieces
1 large red onion, cut into 8 wedges, roots and outer layer removed
6 cloves garlic, smashed and peeled
1/4 cup oil
1/2 teaspoon fine sea salt
Leaves from 3 sprigs fresh thyme
1 cup chicken broth or stock
1 to 2 tablespoons unsalted butter
Instructions:
Prepare the grill for indirect cooking at 450°F to 500°F.
Toss the root vegetables together with the oil, salt and thyme.
Place the vegetables in a 12 to 14-inch cast iron skillet or other grill-safe pan. Pour in the chicken broth.
Place the skillet in the indirect zone of the grill and cook (with the hood closed) for 1 hour, tossing the vegetables inside the skillet at the halfway point for even browning. Remove from the grill, toss with butter and transfer to a serving dish.
|
Blueberry Bran Muffins
Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but gently fold 1-1/2 cups (7-1/2oz/214g) fresh or frozen blueberries into the batter. There is no need to defrost frozen berries, but do quickly rinse off any ice with cold water. Note to blueberry lovers: I made a batch of these yesterday and, using my MoreMoreMore philosophy, crammed 2 cups of big fat blueberries into the batter--yum.
Blueberry Banana Bran Muffins
Makes 12-14 large and very moist muffins. Follow Basic Bran Muffin recipe, but stir mashed very ripe banana (2 small bananas, about about 9 oz/255g including peel) into wet ingredients. Then gently fold 1-1/2 cups (7-1/2oz/214g) fresh or frozen blueberries into the finished batter. Baking time may need to be increased to 25 to 28 minutes.
Cranberry Orange Bran Muffins
Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but replace the 2/3 cup milk with 2/3 cup orange juice and omit the vanilla extract. Stir 1 cup (4-1/2oz/127g) orange flavored dried cranberries (I recently discovered these at Trader Joe's and think they are absolutely wonderful) or regular dried cranberries to finished batter. For muffins with more orange flavor, stir 1 teaspoon finely chopped or grated orange zest into the wet ingredients.
|
|
Bran Muffins from http://foodiefarmgirl.blogspot.com/2007/02/back-into-bran-muffins.html .
I have used this recipe with great success and good scores from our family members each time. We grade all new recipes on a 1-4 scale with 4 being the best; these always get a 4 or a 4+. I grind our wheat berries with a Nutrimill on a medium coarse setting, then I sift with a hand sifter and catch a good quantity of bran. Wheat begins to oxidize as soon as the grain is opened, losing ~90% of it's nutrients in 72 hours (source http://www.breadbeckers.com/ listen to their CD, fresh grain is amazing).
2 cups (3oz/86g) wheat bran
1 cup (5oz/141g) oat bran (I don't have this so use all wheat bran)
1 cup (6oz/170g) whole wheat flour
2 teaspoons (12g) baking soda
1 teaspoon (6g) baking powder
1/2 teaspoon (4g) salt (I like Himalayan)
2 large eggs from Sand Creek Farm
2/3 cup (5oz by weight/156g) milk from Sand Creek Farm
2/3 cup (5-1/2oz/156g) yogurt from Sand Creek Farm
1/3 cup (2-1/4oz/65g) canola oil (I use safflower or grapeseed as Canola can be GMO unless you buy organic)
1/3 cup (3-3/4oz/108g) molasses or cane syrup (can use all honey if you like)
1/3 cup (3-3/4oz/108g) honey from Sand Creek Farm
1 teaspoon (6g) vanilla extract (optional)
Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan (I use canola oil and a silicone pastry brush) or line cups with paper liners (which makes cleaning up a breeze).
Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.) Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.
Generously fill muffin cups with batter. (I use a stainless steel scoop--these also work great for portioning out cookie dough.) Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.
Enjoy them plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam (apricot is very nice, as is strawberry--right now I'm loving Trader Joe's Organic Reduced Sugar Preserves). Store muffins in an airtight container for up to 3 days or freeze. (I think they taste even better the second day.) Defrost muffins at room temperature, or in the microwave if you are in a hurry.
|
|
Braised Oxtail from www.cooks.com
2 oxtails from Sand Creek Farm
1 quart red wine
2 quart beef stock from Sand Creek Farm
1 quart water
2 bay leaves
1 pinch of thyme
1 pinch of rosemary
2 teaspoons cracked pepper (or regular pepper)
whole parsley
2 carrots sliced
1 onion in large pieces
1-2 stalks of celery
1 tablespoon tomato paste
Beure Manie:
1/2 stick of butter & flour (melt butter and stir in flour until mixture is a thick paste)
Directions: Mix all ingredients EXCEPT the tomato paste and the Beure Manie part (that will be at the end to thicken the sauce) and marniate for 12 hours covered in the refrigerator. Remove tails into a collander to drain, reserve all liquid. Saute tails in oil, turning to lightly brown. Put tails in one or two heavy pans depending on the size of your pans (I sauted them in this pan so I did not have to wash extra), add liquid w/veggetable and the 1 tablespoon of tomato paste. Cook uncovered over low flame for 2-3 hours until tails are tender. Remove tails. Thicken liquid with the Beure Manie. This happened very fast when I did it so stir constantly. Add salt and pepper to taste and pour over tails and a starch on the plate. Noodles or rice would be excellent with this dish covered in the sauce. The sauce was absolutely incredible!
|
| Simple Scallop Squash Recipe:
3 medium Squash, thinly sliced, can be a combination of types
2 Tablespoons Unsalted Butter
1 teaspoon Salt
1 dash Paprika
1/4 teaspoon Minced Onion
4 Tablespoons Parmesan Cheese
1/4 cup Milk
Steps:
Preheat oven to 350 degrees (unless using microwave.)
Spray 1 1/2 quart casserole with cooking spray.
Cover bottom with squash.
Dot squash with butter.
Season with salt, paprika and onion.
Cover squash with grated Parmesan cheese.
Pour milk on top.
Bake covered at 350 degrees for 30 minutes or until squash is tender or microwave on High Power for 5-6 minutes; stirring occasionally.
Serves 6
|
| Sauteed Scallop Squash:
2 lbs. mixed Squash (Yellow Crookneck, Zucchini, Scallop Squash), washed and cut into comparable slices
4 Tablespoons unsalted butter
3 Green Onions, finely sliced
1/4 cup Celery, diced
1 teaspoon Salt
1/8 teaspoon Pepper
2 Tablespoons Water
Steps:
Melt the butter in a large saucepan.
Add onions and celery.
Saute for 3 minutes.
Add squash, salt, pepper and water.
Cover and bring to boil.
Reduce heat and cook until tender, stirring frequently.
Serves 6
|
|
Sweet-Spicy Cucumbers over Tomatoes
Ingredients :
2 cups thinly sliced pickling cucumbers
1 cup thinly sliced vidalia onion or other sweet onion
1/2 cup cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
4 cloves garlic, minced
2 whole dried red chilies
16 slices fresh tomatoes (1/4-inch thick)
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions:
1. Arrange half of the cucumber in a 9-inch pie plate; top with half of the onion and repeat procedure with remaining cucumber and onion.
2. Combine vinegar through red chiles in a small pan and bring to a boil, cook 1 minute or until sugar is dissolved, stirring occasionally.
3. Pour hot vinegar mixture over cucumber and onions; cover and let marinate in fridge for 1-4 days, preferably 4 days for the best flavors.
4. Arrange tomato slices on a platter; sprinkle evenly with the salt and pepper.
5. Remove cucumber mixture from marinade with a slotted spoon and arrange over tomato slices.
|
Stuffed Jalapenos #2
Ingredients:
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
|
|
Stuffed jalapenos #1
Slice lengthwise
Seed
Fill with cream cheese
Wrap with bacon
Grill or bake
DELICIOUS!
|
|
Veggie Frittata:
1 medium size onion, chopped
8 oz of fresh veggie of choice (mushroom, squash, zucchini, pototo - be creative)
6-10 oz of fresh or frozen green leaffy veggie of choice (kale, spinach, chard - be creative)
1 Tbsp of oil (safflower, coconut, grapeseed - high temp oil, not olive)
4 large eggs
6 egg whites
8 oz of your favorite cheese
1/4 cup grated harder sharper cheese (parmesan, edges of fresh farm gouda - be creative)
2 Tbs milk
1/2 tsp pepper
1/4 tsp salt
1/4 tsp ground nutmeg (optional)
Saute harder veggies in hot oil, then add green leafy veggie to wilt. Whisk together eggs and egg whites with spices. Pour mix over cooked veggies. Put in oven on 350 degrees for about 12-15 min; about 30 min if you double the recipe. I do all of this in one cast iron skillet and it comes out perfect with little clean up.
|
| Cheesy Egg and Broccoli Bake:
8 cups fresh broccoli florets
1/2 cup butter
2 shallots, minced
2 garlic cloves, minced
2 tablespoons all-purpose flour
3/4 cup milk
1/2 cup half and half
1 teaspoon salt
1 teaspoon ground black pepper
2 cups cheddar cheese, shredded
2 cups Swiss cheese, shredded
4 eggs, beaten
1/4 cup fresh basil, chopped
Preheat oven to 325 degrees F.
Steam broccoli over 1 inch of boiling water. Cook until barely tender - about 5 minutes. Drain broccoli and set aside.
In a medium saucepan, melt butter over medium heat. Add shallots and garlic saute for 1 minute. Whisk in flour and cook another minute or until bubbly. Gradually add milk and then half and half, stirring constantly. Bring to a boil and let cook for 1 minute. Remove pan from heat and season milk mixture with salt and pepper. Slowly add cheddar and Swiss cheeses, stirring constantly. Whisk eggs into the cheese and milk mixture slowly, making sure to whisk vigorously. Pour milk and cheese mixture over broccoli. Add basil and toss gently until well combined.
Pile broccoli and cheese mixture into a 9x13 inch baking dish. Bake in preheated oven uncovered for 30 minutes. Remove from oven and let cool for 5 minutes before cutting and serving.
|
Broccoli and Mushroom Pasta with White Wine Sauce - this broccoli recipe makes a light dish bursting with flavor:
1 pound Penne pasta
4 tablespoon olive oil
2 tablespoons butter
4 garlic cloves, minced
1 pound fresh broccoli florets
8 button mushrooms, sliced
1 cup chicken broth
1/4 cup white wine
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 cup fresh basil, chopped
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
Grated Parmesan cheese
Cook pasta in boiling water according to package instructions. When cooked, drain pasta and set aside.
In a large pot, heat oil and butter over medium heat until butter is melted. Add garlic, broccoli and mushrooms and saute for 2 minutes. Add broth, white wine, lemon juice and lemon zest. Cover and simmer over medium low heat until broccoli is just tender. Don't overcook broccoli to the point that it falls apart. Turn off heat, remove cover and add cooked pasta to the broccoli mixture. Sprinkle in basil, oregano and red pepper flakes. Toss gently until pasta is coated. Transfer to a serving dish and sprinkle Parmesan cheese on top before serving.
|
Elegant Pastry Ring stuffed with Ham and Broccoli - this easy broccoli recipe makes a tasty stuffed pastry, unique presentation makes this a hit at any table
1/4 pound cook ham, chopped
1 head of fresh broccoli, chopped
1 green onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup cheddar cheese, shredded
1/2 cup Swiss cheese, shredded
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon ground black pepper
1 garlic clove, minced
1/4 teaspoon ground nutmeg
2 (8 oz) packages organic refrigerated crescent rolls
Preheat oven to 350 degrees F.
In a large bowl, toss together ham, broccoli, onion, parsley, cheddar cheese, Swiss cheese, Dijon mustard, lemon juice, black pepper, garlic and nutmeg.
On a large baking sheet or pizza stone, arrange crescent roll triangles in a circle with the short sides to the middle and the long points sticking out. Allow for a 3 inch diameter circle in the middle. The sides of the crescent rolls closest to the center will overlap. Spoon the ham and broccoli filling over the flat crescent rolls. Fold the long points over the filling and tuck under the base on at the edge of the center circle. The filling will not be completely covered - there will be a small gap between the crescent rolls where the filling will show through.
Bake uncovered in preheated oven for 25-30 minutes, or until pastry is golden brown. Serve immediately.
|
Cheesy Chicken and Broccoli Casserole - this broccoli recipe is a hit with kids and adults alike, an easy-to-make meal that's rich and creamy
4 boneless, skinless chicken breasts
1 pound fresh or frozen broccoli florets
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1/4 cup milk
2 cups cheddar cheese, shredded
1 cup dry stuffing mix
1 teaspoon ground black pepper
1 teaspoon paprika
2 cloves garlic, minced
1/2 white onion, diced
1 cup bread crumbs
1 tablespoon butter, melted
2 cups organic corn flakes, smashed
Preheat oven to 350 degrees F.
Poach chicken in water until tender. Let cool and shred into into bite sized pieces. While chicken is cooling, steam broccoli about 8 minutes or until barely tender.
In a large bowl, mix together cream of chicken soup, cream of mushroom soup, milk, 1 cup cheese, dry stuffing mix, black pepper, paprika, garlic and onion. Add chicken and broccoli and toss well to coat. Pile chicken and broccoli mixture into a 9x13 inch baking dish.
In a small bowl, combine melted butter and bread crumbs. Add in corn flakes and stir to combine.
Sprinkle remaining 1 cup of cheese over the top of broccoli and chicken mixture. Sprinkle bread crumb and corn flake mixture over the cheese.
Bake in preheated oven for 25-30 minutes, until cheese is melted and bubbly and the topping is golden brown. Serve immediately.
|
| Sweet and Crunchy Broccoli Salad - this broccoli recipe makes a quick and tasty salad that has just the right amount of sweetness and crunch, great for picnics or any get-together
2 heads fresh broccoli, chopped
1 cup sharp cheddar cheese, shredded
1/2 cup mild cheddar cheese, shredded
1/2 red onion, diced
1 (8 oz) can sliced water chestnuts, roughly chopped
8 slices of bacon, cooked and crumbled
1/4 cup red wine vinegar
1/8 cup white sugar
1 teaspoon Himalayan salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
2/3 cup mayonnaise
1 teaspoon lemon juice
In a large bowl, combine broccoli, cheeses, onion, water chestnuts and bacon crumbles. Toss together.
In a small bowl, whisk together red wine vinegar, sugar, salt, black pepper, garlic powder, paprika, mayonnaise and lemon juice. Pour dressing over the broccoli mixture and toss well to combine. Cover and refrigerate at least 2 hours before serving.
|
Creamy Cheesy Cabbage Bake - this cabbage recipe makes a unique and tasty side dish, sweet and tangy and salty and creamy all at the same time,
4 slices bacon
1/4 cup butter
1 tablespoon all-purpose flour
1 teaspoon Himalayan salt
1 teaspoon ground black pepper
1 head cabbage, cored and shredded
1/2 cup sour cream
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 cup bread crumbs
Preheat oven to 350 degrees F.
In a large deep skillet, fry the bacon until evenly browned. Remove bacon and let drain on paper towels.
Reduce heat to medium and whisk butter, flour, salt and pepper into the bacon drippings. Add cabbage and cook until cabbage is barely tender, about 15 minutes. Crumble bacon and add it to the cabbage. Stir in sour cream and transfer entire mixture to a baking dish. Evenly spread mozzarella cheese over cabbage mixture. In a small bowl, mix together Parmesan cheese and bread crumbs. Spread bread crumb mixture evenly over mozzarella cheese.
Bake uncovered in preheated oven for approximately 15 minutes, or until cheese is melted and bread crumbs turn golden brown. Serve immediately.
|
Stewed Cabbage - this cabbage recipe makes a great side dish, sweet and savory flavors go well with any main course, a real crowd pleaser
6 strips bacon
2 tablespoons butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 head cabbage, cut into bite sized pieces
1 (14.5 oz) can stewed tomatoes
1 teaspoon Himalayan salt
1/2 teaspoon ground black pepper
Fry bacon in a large, deep skillet. Remove and let drain on paper towels.
To the bacon drippings, add butter and melt. Add onions, celery and garlic and saute over medium heat until onions are translucent. Add cabbage, reduce heat to low and cook for 10 minutes.
Pour tomatoes over cabbage mixture and season with salt and pepper. Cover skillet and simmer over medium heat for 30-40 minutes, or until cabbage is tender. Transfer cabbage mixture to serving bowl and crumble bacon over the top. Serve immediately.
|
Cabbage on the Grill - this cabbage recipe makes a delicious side dish, easy to make and oh so tasty, goes well with just about anything, a new and unique way to prepare cabbage
1 head cabbage, cored and chopped
1 onion, diced
1 cup soy sauce
1/2 cup butter, cut into tablespoons
Salt and pepper to taste
Preheat grill over medium heat.
Evenly divide cabbage and onions over 8 pieces of foil. Sprinkle 2 tablespoons soy sauce over each pile of cabbage and onions. Place 1 tablespoon of butter on top of each pile. Sprinkle salt and pepper over the top. Fold the sides of foil over the cabbage mixture, creating a packet. Make sure packet is sealed tightly.
Place packets on preheated grill and cook 15-20 minutes, or until cabbage is tender. Serve immediately
|
Easy Homemade Sauerkraut - this cabbage recipe is simple to make and keeps well for months, tangy and delicious, much better and more mild tasting than store-bought kraut, it keeps getting better the longer it sits, although it uses canning jars - no water bath or canning equipment is necessary
1 gallon water
1 cup pickling salt
1 cup vinegar
1/2 cup sugar
4 large heads cabbage, shredded
Quart-sized canning jars - washed thoroughly
Canning lids and rings - boiled and kept hot
In a stock pot, bring water, salt, vinegar and sugar to a boil.
Pack cabbage into jars, leaving about 2 inches of head space below the rim of the jar. Pack it a little bit tight, but not too tight. Leave enough room for liquid to get into every nook and cranny. Pour boiling brine into the jars, covering the cabbage. Run a thin knife around the inside of the jar to remove any air bubbles. Add more brining liquid until there is 1 inch head space between the top of the liquid and the rim of the jar. Using a clean cloth, wipe off the rim and cover with a hot lid and ring. Barely tighten rings for now.
Set jars on newspapers in a cool, dark place. Leave them for at least 4 weeks. As the cabbage ferments, gas and bubbles will form and force air out of the jar, therefore sealing it. The lid should suck down. If after 4 weeks, a lid is still loose (the center can be pushed down and pops up again), use this sauerkraut immediately. When lids have sealed, the rings can be tightened further.
Before eating or using sauerkraut, rinse it off well to remove any salt residue.
|
Blue Ribbon Coleslaw - this cabbage recipe makes a quick and delicious slaw, creamy and crunchy with a nice balance of sweet and savory, perfect for picnics or potlucks, also works great as a topping on burgers and hot dogs
1 small head green cabbage, shredded
1 small head red cabbage, shredded
1 large carrot, shredded
1 green bell pepper, julienned
1 red bell pepper, juliennned
1 medium white onion, finely diced
1/4 cup sliced green onions
1/4 cup chopped fresh parsley
1/3 cup Sand Creek milk
1/3 cup buttermilk / sour milk / yogurt / kefir
1/3 cup mayonnaise
1/4 cup sour cream
1/3 cup evaporated cane sugar
3 tablespoons lemon juice
1 1/2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/2 teaspoon celery seed
In a large bowl, combine green and red cabbage, carrot, red and green bell peppers, white and green onions and parsley. Toss well to combine.
In a food processor or blender, add milk, buttermilk, mayonnaise, sour cream, sugar, lemon juice, vinegar, salt, black pepper, cayenne pepper and celery seed. Blend until smooth.
Pour dressing mixture over vegetables and toss to coat. Cover the bowl and refrigerate for at least 6 hours or overnight. Stir again before serving.
|
Incredible Stuffed Cabbage - this cabbage recipe makes a great main dish, fantastic and addictive flavor, freezes well.
1 pound grass fed ground beef
1 pound pastured ground pork
1 yellow onion, diced
2 teaspoons Himalayan salt
1/2 teaspoon ground black pepper
1 tablespoon parsley, chopped
1 teaspoon garlic powder
1 cup cooked rice
2 (10.75 oz) cans condensed tomato soup
1 large head cabbage
2 pounds sauerkraut, drained
2 pounds nitrate free Polish sausage, cut into chunks
1 (29 oz) can diced tomatoes
3 cups water
Preheat oven to 350 degrees F. Bring a pot of water to a boil on the stove.
In a large bowl, combine raw beef, pork, onions, salt, pepper, parsley, garlic powder, rice and 1 can condensed soup. Mix well. Wash cabbage well and place the whole head in the pot of boiling water. Turn off heat and let cabbage sit in water for 2 minutes. Remove cabbage and let cool slightly. Carefully peel leaves off of cabbage, leaving them as large as possible. Peel off approximately 36 whole leaves. Cut the leftover head of cabbage in half and remove the core. Chop up remaining cabbage into bite sized pieces. Add cabbage pieces to the bottom of a large roasting pan.
Using your hands, pack together a small handful of the rice and meat mixture and place it in the center of a cabbage leaf. Fold the leaf over the mixture, then fold in the sides. Roll up the stuffed leaf until the mixture is encased completely. Place roll on top of the cabbage leaves in the roasting pan. Repeat this process until all of the mixture and cabbage leaves have been used up.
Top the layer of cabbage rolls with sauerkraut, distributing it evenly. Place chunks of Polish sausage on top of sauerkraut.
In a bowl, mix together diced tomatoes, remaining 1 can condensed soup and 3 cups water. Pour over the rolls. Add additional water as needed to nearly cover the rolls, but not the kraut and sausage.
Cover the pan with foil and bake at 350 degrees F for 90 minutes, or until cooked through.
Any leftovers can easily be frozen in airtight containers. They will last for several months.
|
Summer Squash and Nut Casserole - the unique summer squash recipe makes a tasty casserole that's quick and easy to prepare, a southern favorite!
1 pound summer squash, sliced
1/4 cup butter, melted
1/4 cup bell pepper, chopped
1 tablespoon jalapeno pepper, minced
1 tablespoon white sugar
1/2 cup white onion, diced
1 egg
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons salt
1 teaspoon ground black pepper
1/4 cup shredded cheddar cheese
1/4 cup cream cheese, softened
1/2 cup pecans, chopped
1/2 cup Ritz cracker crumbs
1 tablespoon butter
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Add squash and cook about 5 minutes or until tender. Drain well and place in a large mixing bowl.
To the squash add melted butter, bell pepper, jalapeno pepper, sugar, onion, egg, mayonnaise, sour cream, salt, black pepper, cheddar cheese, cream cheese and pecans. Mix thoroughly to combine. Transfer mixture to a casserole dish. Top with bread crumbs. Cut up the tablespoon of butter and sprinkle it over the bread crumbs.
Bake in preheated oven for 35-40 minutes, or until casserole is bubbly and browned on top.
|
Summertime Squash Medley - this summer squash recipe makes a great side dish, a perfect addition to any main course
2 tablespoons olive oil
1 small white onion, diced
1 large garlic clove, minced
2 large tomatoes, seeded and chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 zucchini squash, sliced 1/2 inch thick
2 yellow summer squash, sliced 1/2 inch thick
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook about 5 minutes, or until the onions are tender. Stir in the tomatoes and salt and pepper. Cook about 5 more minutes. Add in zucchini, yellow squash, basil and oregano. Stir well to combine.
Reduce the heat to low, cover the skillet and simmer 20 minutes, stirring occasionally. Serve immediately.
|
Shrimp Pasta Primavera - this summer squash recipe makes a light pasta dish that's loaded with shrimp and vegetables
1 pound uncooked fettuccine pasta
2 tablespoons olive oil
1 carrot, thinly sliced
1 medium white onion, diced
2 large garlic cloves, minced
1 bell pepper, julienned
1 zucchini, thinly sliced
1 straightneck summer squash, thinly sliced
1 cup broccoli florets
1 cup frozen English peas
1 cup thin asparagus, chopped
8 oz fresh mushrooms, sliced
2 tablespoons butter
1 pound raw medium sized shrimp, peeled and deveined with tails removed
1/3 cup all-purpose flour
2 cups cold water
2 cubes chicken bouillon
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup Parmesan cheese, grated
Cook the pasta in boiling water according to package directions. When cooked, drain pasta, place in a large bowl, cover and set aside.
In a large skillet, heat olive oil over medium heat. Reduce heat to medium low and add carrots, onions, garlic, bell pepper, zucchini, summer squash and broccoli. Cover skillet and cook for 5 minutes. Add the peas, asparagus and mushrooms and cook for another 5 minutes. Add vegetables to pasta and toss to combine. In the same skillet, melt the butter over medium high heat. Saute shrimp in the butter for approximately 3 minutes or until barely pink. Add shrimp to vegetables and pasta. Toss to combine.
In a saucepan, add flour and water. Whisk until smooth. Turn heat on high and add the bouillon. Bring to a boil and stir for 2 minutes or until it starts to thicken. Add wine, salt and black pepper. Whisk again to mix well. Pour the sauce over the vegetable, shrimp and pasta mixture. Toss well to coat. Add basil and parsley. Toss again.
Sprinkle to top with the Parmesan cheese and serve immediately.
|
Vegetarian Quesadillas - this summer squash recipe makes a delicious and healthy version of a classic Mexican favorite, works as an appetizer or an entree
1 tablespoon olive oil
1/2 cup bell pepper, sliced thinly
1/2 cup zucchini, sliced thinly
1/2 cup summer squash, sliced thinly
1/2 cup red onion, sliced thinly
1/2 cup mushrooms, sliced
Non-stick cooking spray6 (9 inch) flour tortillas
3/4 cups cheddar cheese, shredded
1/2 cup Monterrey jack cheese, shredded
In a large, nonstick pan, heat oil over medium heat. Sautee bell peppers, zucchini, summer squash, onion and mushrooms for about 5 minutes, or until barely tender. Remove vegetables from pan. Wipe out the pan with a paper towel.
Spray the pan with non-stick cooking spray. Return to medium heat and place one tortilla in the pan. Sprinkle some cheddar and Monterrey jack cheese evenly onto the tortilla. Add 3/4 cup of the cooked vegetable mixture and and spread evenly over the cheese. Top the vegetable mixture with an even layer of more cheese. Add a second tortilla on top. Cook each side about 3 minutes over medium heat, or until golden on both sides. Remove the quesadilla from the pan and repeat the process twice with the remaining ingredients. Cut each quesadilla into 8 wedges with a pizza cutter.
Serve with sour cream, guacamole and/or salsa.
|
|
Cheesy Bacon Stuffed Patty Pan Squash - this summer squash recipe makes a great side dish or appetizer, a hit with picky eaters!
6 patty pan squash, about 3 inches in diameter, stem removed
6 slices of bacon
1/2 cup onion, diced
1 large garlic clove, minced
1 1/2 cups bread crumbs
1/4 cup Parmesan cheese, grated
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried rosemary
Preheat oven to 350 degrees F.
Boil 1 inch of water in a medium sauce pot. Reduce heat to medium and add the 6 whole squash. Cover the pot and cook for 10 minutes. Drain squash. Slice off the top stem end of the squash. Reserve the tops. Use a spoon or melon baller to scoop out the centers of the squash. Reserve all the bits of squash that were scooped out and chop them up.
Fry bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Remove bacon from skillet and let drain on paper towels. Saute the onion and garlic in the bacon drippings for 2 minutes. Add in the chopped reserved squash pieces and saute for an additional minute. Remove the skillet from the heat and stir in the breadcrumbs, cheese, salt, black pepper and rosemary. Crumble the bacon and stir into the breadcrumb mixture.
Stuff each squash with the breadcrumb and bacon mixture. Replace the tops of the squash. Place the squash into a baking dish and cover loosely with foil.
Bake for 15 minutes in preheated oven, or until squash and stuffing is heated through. Serve immediately.
The stuffing in this summer squash recipe can also be used to stuff crookneck and straightneck varieties. Just slice them in half and scoop out the seeds before adding the stuffing.
|
These are the best ever marshmallows, perfect for topping hot cocoa (or adult beverage of choice) or whipping up in sweet potatoes and krisp rice treats.
Corn Syrup Free (Vegan Option) Marshmallows
3 T. of unflavored Gelatin (or sub 2 tsp. Agar Agar Powder or 3 T. of Agar Agar Flakes) You can find non animal derived jel like Lieber’s at Kosher and Natural Markets.
1 c. chilled filtered water
1.5 c. organic cane sugar from Sand Creek Farm
1 c. agave nectar
1/4 tsp. himalayan salt from Sand Creek Farm
1 tsp. organic vanilla extract from Sand Creek Farm
1/4 c. organic powder sugar (Amazon.com has an organic option)
1/4 c. organic corn starch (Frontier has an organic option)
Chill your metal mixing bowl and whisk attachment(s).
Place chilled bowl on base of stand mixer and attach whisk.
Start by putting gelatin (or replacement) into bowl.
Add 1/2 c. chilled water
In medium saucepan combine remaining water, cane sugar, agave and salt. Cover and cook for about 3 minutes. Uncover and continue to cook until mixture reaches about 235-240 degrees F (soft ball stage). Once temperature is reached remove from heat.
Now, turn your stand mixer on low. Slowly add hot mixture to gelatin. When all syrup is added, put mixer on high. Continue to whip until mixture becomes thick and temp cools. Add the vanilla and whip for about a minute longer.
This mixture will whip for 10-15 minutes. So, prepare your pans while it is mixing.
Spray a 13 x 9 inch rectangular pan with non-stick cooking spray. Combine powder sugar and corn starch in a small bowl. Sprinkle mixture in pan to coat, cover pan and shake to fully coat.
Now you can add the mixture to the pan. It is difficult to spread. Use a rubber spatula coated with non stick spray or oil. Once spread out in the pan, sprinkle the top with more of the sugar/cornstarch mixture, cover w/ cheesecloth or thin towel and allow to set up over night. Cut into 1 inch pieces and store in tightly sealed container at room temp.
Enjoy!
(If your recipe calls for marshmallow cream, stop prior to spreading the mix in the pan and continue with recipe of your choice!)
|
Pasta with Butternut Squash and Portobello Mushrooms - this butternut squash recipe makes a tasty vegetarian main course
2 tablespoon olive oil
3 cups cubed butternut squash
1 large onion, diced
1 teaspoon Himalayan salt
1/2 teaspoon ground black pepper
1 pound uncooked penne pasta
3 tablespoons butter
3 large Portobello mushrooms, sliced
4 cloves garlic, minced
1/4 cup heavy cream
2 teaspoons dried sage
1 teaspoon dried oregano
3 teaspoons balsamic vinegar
Preheat oven to 350 degrees F.
To a roasting pan, add olive oil, squash, onion, salt and pepper. Toss to coat and roast in preheated oven for 20 minutes or until squash is barely tender.
Bring a large pot of water to a boil and add penne pasta. Cook for 8-10 minutes, until pasta is al-dente. Drain pasta and set aside.
In a large skillet, melt butter over medium heat. Add mushrooms and garlic and saute over medium heat for 6 minutes. Add the cooked squash and onion mixture to the skillet and stir to combine. Add cooked pasta to the skillet and toss to combine. Gradually pour in cream. Stir in sage and oregano. Continue cooking until heated through. Transfer pasta mixture to a large bowl. Add balsamic vinegar and toss until everything is well coated.
Serve immediately.
|
Butternut Squash Layer Cake with Cream Cheese Frosting - this butternut squash recipe makes a surprising and outstanding dessert, your guests will never guess that it's made with squash
Cake:
1/2 cup butter, softened
2 cup evaporated cane sugar
2 eggs
1 cup cooked, mashed butternut squash
1 tablespoon Grade B maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3 cups pastry flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup Sand Creek Farm milk
1 cup walnuts, chopped
Cream Cheese Frosting:
3 (8 oz) packages organic cream cheese, softened
3/4 cup organic butter, softened
1 tablespoon organic vanilla extract
3 cups organic powdered sugar, sifted
Preheat oven to 350 degrees F.
In a mixing bowl, cream together butter, white sugar and brown sugar. Add eggs one at a time, beating well after each is added. Add squash, maple syrup, cinnamon and nutmeg. Mix well.
In a separate bowl, stir together flour, baking powder and baking soda. Add in batches to to squash mixture, alternating with batches of milk, and mixing between each addition. Once all of the flour mixture and milk has been added, stir in the walnuts.
Pour cake batter into two greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a cake tester comes out clean. Let cool for 15 minutes before removing from pans. After the cakes have been removed from the pans, let sit on cooling rack until room temperature.
While the cakes are cooling, make the cream cheese frosting. In a large bowl, cream together cream cheese and butter until well combined and creamy. Mix in the vanilla extract and then gradually stir in the powdered sugar until well combined.
After the cakes are cooled, stack them, spreading frosting between the layers. Then frost the top and sides of the cake.
|
Southern Butternut Squash Pie - similar to sweet potato pie, this butternut squash recipe makes a great addition to any special meal
1 pie crust
2 cups cooked, mashed butternut squash
1/3 cup sweetened condensed milk (this is easy to make at home with your own milk and sugar)
2 eggs, beaten
1/3 cup butter, softened
2 teaspoons vanilla extract
1/2 teaspoon Himalayan salt
1/3 cup heavy cream
3/4 cup white sugar
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter, cubed
1/4 cup pecans, chopped
Preheat oven to 350 degrees F.
Fit pie crust into a 9 inch pie dish.
To a bowl, add squash, sweetened condensed milk, eggs, butter, vanilla, salt, cream and white sugar. Mix until well blended. Pour mixture into pie dish.
In a small bowl, combine brown sugar, flour, butter and pecans. Stir together to form a crumble. Sprinkle this mixture evenly over the top of the pie.
Bake at 350 degrees for 40 minutes or until the pie is set and the top is evenly browned. Let cool before serving.
|
| Garlic and Butternut Squash Bake - if you love garlic, this butternut squash recipe is sure to please, makes a great side dish
2 tablespoon fresh parsley, chopped
1 teaspoon dried sage
1/2 teaspoon dried oregano
1 teaspoon Himalayan salt
1/2 teaspoon ground black pepper
4 cloves garlic, minced
3 tablespoons olive oil
1 large butternut squash, peeled, seeded and cubed
1/3 cup grated Parmesan cheese
Preheat oven to 400 degrees F.
In a large bowl, combine parsley, sage, oregano, salt, black pepper, garlic and olive oil. Stir to combine. Add squash and toss to coat.
Pile squash mixture into a baking dish. Bake uncovered at 400 degrees F for 40 minutes. Sprinkle Parmesan cheese on top and return to oven to bake for an additional 10 minutes or until squash is just tender. Serve immediately.
|
| Butternut and Sweet Potato Mash - this butternut squash recipe combines the sweetness of sweet potatoes and the nutty flavor of butternut squash into one fantastic side dish.
4 large sweet potatoes, peeled and cubed
1 butternut squash, peeled, seeded and cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup Grade B maple syrup
3 tablespoons butter, cut into cubes
Place cubed sweet potatoes and squash in a large pot and cover with water. Bring to a boil and reduce heat to medium low. Cover the pot and simmer about 20 minutes or until tender.
Using a colander, drain potatoes and squash. Return them to the pot and let sit uncovered for about 1 minute to evaporate any excess water. Mash the potatoes and squash together. Stir in salt, black pepper, cinnamon, nutmeg, syrup and butter. Mix until smooth. Serve immediately.
This dish can easily be stored in a freezer for up to 6 months. Simply let the mash cool to room temperature. Place in air tight bags or containers and freeze.
|
| Curried Shrimp and Butternut Squash Bisque - this butternut squash recipe is easy to make, yet features rich, complex flavors.
3 tablespoons butter
1 large yellow onion, diced
1 large butternut squash, peeled, seeded and cubed
3 cans (14.5 oz) chicken broth
1 pound fresh shrimp, peeled and deveined
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 cup heavy cream (pour the cream off of your milk, let sit in refrigerator overnight - scoop heavy cream off the top)
1/2 teaspoon Himalayan salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
In a large saucepan, melt butter over medium heat. Add onion and saute until tender, about 7 minutes. Add the butternut squash and cook about 15 minutes or until tender, stirring occasionally.
To the squash and onion mixture, add 1 can of chicken broth, shrimp, curry, garlic and thyme. Cook about 3 minutes or until shrimp turn pink. Remove from heat and let cool slightly.
Process the squash and shrimp mixture using a blender or food processor. Mixture will be very thick. Return mixture to the saucepan and add remaining 2 cans of chicken broth. Return saucepan to the stove and bring mixture to a boil, stirring frequently. Stir in heavy cream, salt, black pepper and red pepper. Reduce heat and simmer for 10 minutes.
Serve immediately with crusty bread.
This soup can easily be made ahead of time and frozen in air tight containers. Will last in freezer for up to 6 months.
|
| Country Fried Acorn Squash - this acorn squash recipe makes a sweet and crispy treat, perfect as a snack or appetizer.
1 cup vegetable oil
1 egg, beaten
1/2 cup milk
1 tablespoon hot sauce
1/2 cup all-purpose flour
1/2 cup organic cornmeal
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 acorn squash, peeled, seeded and thinly sliced
extra salt as needed
Heat oil in a deep skillet over medium heat to 350 degrees F.
In a small bowl, whisk together egg, milk and hot sauce.
In a separate shallow bowl, mix together flour, cornmeal, salt, black pepper, cayenne pepper and garlic powder.
Dip the squash sliced into the egg mixture, then dredge in flour mixture. Drop into preheated oil and fry about 2 minutes on each side, turning once. Remove from oil when golden brown and let drain on paper towels. Immediately sprinkle fried squash with salt after removing from oil. Continue to fry squash in batches until done. Serve immediately. Can be served with ranch, blue cheese or sour cream dipping sauces.
|
Apple and Cheese Stuffed Acorn Squash - this unusual acorn squash recipe makes a fantastic side dish.
3 acorn squash, halved and seeded
2 tablespoons organic butter
1 onion, finely chopped
3 cups diced Granny Smith apples
1 (15 oz) can crushed pineapple
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups shredded cheese
1 1/2 cups Ritz type cracker crumbs
Preheat the oven to 350 degrees F.
Place the squash halves cut side down in a baking dish and add 1/2 inch of water (more than 1 baking dish may be needed). Bake in preheated oven for 40 minutes or until slightly tender.
Meanwhile, melt butter in a large skillet over medium heat. Add the onion and apples and saute for 12 minutes. Pour mixture into a bowl and set aside to cool.
When done, remove the squash from the oven. Drain the water from the baking dish and turn squash halves cut side up.
To the apple mixture, add pineapple, brown sugar, cinnamon, nutmeg and Cheddar cheese. Still until well combined. Divide the apple mixture evenly and stuff each squash half. Sprinkle cracker crumbs on top of the stuffed squash. Return the stuffed squash to the oven and bake an additional 15-20 minutes at 350 degrees F, or until the cheese has melted and the cracker crumbs are golden brown. Serve immediately.
|
Creamy Acorn Squash Soup - this acorn squash recipe makes an excellent soup, works well as an appetizer or main course on cold fall evenings
2 acorn squash
2 tablespoon butter
1 onion, minced
2 cloves garlic, minced
1/4 cup celery, finely chopped
1 tablespoon all-purpose flour
1/2 teaspoon dried dill
1/4 teaspoon curry powder
pinch of ground cayenne pepper
2 cups chicken broth
1 (12 oz can) organic evaporated milk (making your own is simple)
2 teaspoons salt
1 teaspoon ground black pepper
6 strips bacon, cooked and crumbled up
Slice the acorn squash in half. Scoop out the seeds and place in microwave save bowl. In batches, cook squash halves in microwave for 5 minutes at a time until all halves are very tender. Scoop squash away from the rinds. Put the squash in a large bowl and mash with a fork. Set aside.
In a large pot, melt the butter over medium heat. Add the onion, garlic and celery and saute for 5 minutes. Stir in the flour, dill, curry powder and cayenne pepper. Gradually add the chicken broth and milk to the pot. Bring to a boil. Cook while stirring constantly for 3 minutes. Stir in the squash, salt and black pepper. Cook for an additional 2 minutes while stirring.
Transfer the soup in batches to a blender. Process each batch until smooth. Pour the soup in bowls, garnish with bacon pieces and serve immediately.
This soup can also be easily frozen. After blending, let the soup cool completely. Pour it into air tight bags or containers and place in freezer. It will last for 3-4 months.
|
Sweet and Salty Roasted Acorn Squash - this squash recipe makes a great side dish, you can't go wrong with this sweet and salty flavor combination
2 acorn squash, halved and seeded
4 tablespoons butter
4 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat the oven to 350 degrees F.
Place the squash cut side down in a large baking dish. Place in oven and bake for 45 minutes or until squash begins to soften. Remove squash from oven.
Turn the squash halves over so the cut side is up and leave them in the baking dish. Put 1 tablespoon butter, 1 tablespoon brown sugar, 1/2 teaspoon salt, 1/4 teaspoon of cinnamon and 1/8 teaspoon nutmeg into the bottom of each squash half. Return the squash to oven and bake another 20 minutes. Serve immediately.
|
Sausage Stuffed Acorn Squash - this acorn squash recipe makes an interesting presentation, the heat from the sausage blends nicely with the sweetness of the squash.
3 acorn squash, halved and seeds removed
2 tablespoons olive oil
2 garlic cloves, minced
1/2 white onion, finely diced
1 large bell pepper, finely diced
1 pound sweet Italian sausage
1 pound hot Italian sausage
1 cup brown sugar
Preheat the oven to 350 degrees F.
Put 1/2 inch of water in the bottom of a large baking dish (use 2 baking dishes if needed). Place each acorn squash cut side down in the baking dish and place in the oven. Cook about 40 minutes or until the flesh is tender.
Meanwhile, add the olive oil to a large skillet and place over medium heat. Add garlic, onions and bell pepper and saute for 5 minutes. Remove the casings from the sausages and crumble the meat into the skillet with the onion mixture. Break the meat up more with a spoon as it cooks. Once the meat is cooked, turn off heat and set aside.
Remove the squash halves from the oven. Pour out the water and place the squash halves cut side up in the same baking dish. Evenly sprinkle the brown sugar into the bottom of each squash, reserving 3 tablespoons for later use. Fill the squash halves with the sausage mixture. Top each half with remaining brown sugar.
Place the stuffed squash back into the oven and bake for 15 minutes or until the brown sugar on top is melted. Serve immediately.
|
Asian Beef and Zucchini with Noodles - an Asian-inspired zucchini recipe
1 pound sirloin steak
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
1 teaspoon ground ginger
1 pound dried spaghetti pasta
2 tablespoons salt
2 tablespoons olive oil
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 carrot, julienned
1 red bell pepper, julienned
1/2 white onion, thinly sliced
1 large zucchini, julienned
1 cup snow peas
Cut the steak in half and then slice thinly. Place in plastic zipper bag.
In a small bowl, whisk together brown sugar, Worcestershire sauce, rice wine vinegar, soy sauce and ginger. Pour this mixture into the bag with the steak. Let marinate on the counter.
Bring a large pot of water to boil. Add the pasta, salt and olive oil and boil until pasta is almost al dente, about 12 minutes. Drain and set aside.
In a large skillet, add vegetable oil and sesame oil. Heat pan until very hot but not smoking. Add in carrot, bell pepper and onion. Saute about 5 minutes. Add in zucchini, snow peas and sliced steak, reserving the marinade. When vegetables are heated through and steak is cooked, pour in marinade and cook 1 minute, stirring constantly. Add the cooked pasta to the skillet and combine well with vegetable mixture. Saute until the pasta absorbs most of the sauce that remains. Serve immediately.
Summer Squash Medley - this zucchini recipe make a side dish that goes great with almost any meal
2 tablespoons garlic oil
1 tablespoon vegetable oil
1 large zucchini squash, sliced
1 large yellow squash, sliced
1/2 teaspoon salt
In a large skillet, heat garlic oil and vegetable oil over medium-high heat. Add in zucchini and yellow squash and saute until just tender, about 5 minutes. Pile squash onto a serving plate and sprinkle with salt. Serve immediately.re you can type the beginning of your post. It will be displayed on the main page of the blog.
|
Stuffed Zucchini Blossoms - a zucchini recipe that makes an elegant appetizer, easy to make and yet appears very sophisticated
12 zucchini blossoms that have just started to open
1/2 cup ricotta cheese
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
6 sun-dried tomato halves, roughly chopped
2 tablespoons parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs, separated
1 cup all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon garlic salt
Oil for frying
Preheat 1/2 inch oil to 350 degrees F in a cast iron skillet or deep frying pan.
In a medium bowl, combine ricotta, basil, oregano, sun-dried tomatoes, Parmesan cheese, salt and black pepper.
Gently wash the zucchini blossoms. Pat them dry with a paper towel and remove any stems inside the blossoms. Using your fingers, gently fill each blossom with 2 tablespoons of the ricotta cheese mixture. Twist the tops of the petals to close the blossoms after stuffing.
In a large bowl, use a hand mixer to beat the egg whites until they form soft peaks. Beat the egg yolks lightly and fold them into the egg whites.
In a shallow bowl, stir together flour, cayenne pepper and garlic salt.
Dip each stuffed zucchini blossom into the egg mixture. Then dip it into the flour mixture, making sure it is coated all over.
Fry the stuffed blossoms in small batches for 3 minutes on each side, or until golden brown. Drain on paper towels. Serve immediately.
|
Zucchini Bread - this zucchini recipes makes a tasty quick-bread, freezes well for up to 6 months
4 tablespoon butter
3 eggs
1 cup vegetable oil
1 1/2 cups sugar
2 cups grated zucchini
2 cups flour
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 cup walnuts, roughly chopped
Preheat oven to 350 degrees F.
Melt the butter over low heat in a saucepan, set aside.
In a mixing bowl, beat eggs and oil together until thick. Beat in the sugar. Stir in the melted butter and zucchini and set aside.
In another large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Fold in the zucchini mixture. Then fold in the walnuts.
Pour mixture into a greased 9x5 inch loaf pan and bake in oven for 65 minutes, or until toothpick inserted in the middle comes out clean.
Let bread cool on a rack for 30 minutes before unmolding it from loaf pan
|
Double Breaded Southern Fried Zucchini - this zucchini recipe makes a great side dish or snack
1 large zucchini
2 large eggs
2 tablespoons hot sauce
2 tablespoons milk
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
1/2 teaspoon garlic powder
Oil for frying
Preheat at least an inch of oil to 350 degrees F in a cast iron skillet or fryer.
Slice zucchini 1/16 inch thick and dab with paper towels to remove as much moisture as possible.
In a shallow bowl, beat together 1 egg, 1 tablespoon hot sauce and 1 tablespoon milk.
In a zipper-type plastic bag, combine flour, salt, black pepper, chili powder and garlic powder. Dump sliced zucchini into the bag and shake to coat with flour. Remove zucchini slices from bag and place in bowl with egg mixture. Toss to coat all slices.
Transfer zucchini slices back into the bag and shake to coat with flour.
In the shallow bowl, beat together remaining egg, hot sauce and milk. Remove zucchini slices from bag and place back in bowl. Toss again to coat all slices with egg mixture.
Transfer zucchini slices back into the bag and shake again to coat with flour mixture.
Fry zucchini in batches for 3-4 minutes or until golden brown, turning once. Let drain on paper towels and sprinkle with table salt or seasoned salt. Serve immediately.
|
 |
