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Summer Squash Mini Frittatas

Breakfast. They say it’s the most important meal of the day.  For years this was the meal I skipped the most.  With Jeff’s recent diagnosis of the Big “C”, my days have consisted of a barrage of doctors appointments, lab tests, scans and MRIs; all while holding down a full-time job. Phew!  Ironically, breakfast is the only meal I have had time for lately.  All the experts that tell us to eat a good breakfast to carry you through the day are 100% right.

I’ve been cooking for one in the morning.  Jeff and the kids are usually sleeping.  I decided to make myself some mini frittatas.  They are quick and easy to make and they store well in the refrigerator or freezer.  I used some of the red onion, patty pan squash and zucchini that were in my CSA box this week.  I also added some greek yogurt to give it a hint of tang.  They came out perfect.

Supplies: (Recipe makes 2 mini frittatas)

  • 4 eggs
  • 1/2 small zucchini, sliced
  • 1 patty pan squash, diced
  • 1 small red onion, thinly sliced or diced (I had some adorable baby red onions in my box, I sliced them into mini rings)
  • 2 heaping tablespoons Greek yogurt
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
  • S&P to taste

Spray a skillet with non stick spray and sautee the onion, patty pan and zucchini on medium high until just barely soft.  Set aside to cool down a bit.

In a mixing bowl mix the eggs, yogurt, chopped herbs, cheese, salt and pepper until the eggs are pale yellow and have fluffed up a bit.

Add cooled veg to egg mixture and ladle into well greased ramekins or whatever smallish vessel you may have.

Set on a baking sheet and bake at 400F for 35 minutes.  A knife will run clear when inserted into the center. They will rise up a bit and be a gorgeous golden brown.

Let cool completely.  Run a butter knife along the edge of the frittata to loosen it and invert onto your plate.  Garnish with whatever you like.  For me it was a piece of toast and a glass of orange juice.  Now, I think I am ready to face the day.

Enjoy!

 

 

 

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Posted by on August 4, 2011 in Uncategorized

 

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Cinnamon and Sage Acorn Squash Puree

I am a 40 year old woman….with braces.  Why I decided to torture myself with orthodontia is beyond me, but I did.  What I found with having braces is that when your teeth move, so do the wires.  The past month the wires on my teeth have been shredding the inside of my mouth making eating unbearable.  Chewing has been next to impossible, but I have to eat right?

I decided to make a puree out of the acorn squash that was in one of my CSA boxes.

This recipe is easy, just the way I like it.  It was so silky and creamy. It felt so good in my sore mouth.

Supplies:

  • 1 acorn squash, seeded
  • 3 tablespoons heavy cream
  • 1 tablespoon cinnamon
  • 5 sage leaves, finely chopped
  • S & P to taste

I cut my acorn squash in half, seeded it out and steamed it in the microwave for 8 minutes until a fork could easily be inserted into the flesh.

Put squash in a blender or food processor with rest of ingredients and puree until smooth and the sage is well incorporated throughout.  If you want,  you could always crisp the sage in a little hot oil, just be sure not to burn it.

I froze leftovers in ice cube trays and put the frozen cubes in a freezer bag to save for another day.

 
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Posted by on October 28, 2010 in Uncategorized

 

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Pumpkin Squares w/ Orange Glaze

I can’t say it enough. I love Fall!  I love all things squash.  You can do just about anything with a good squash.  I used the sunshine squash in my box this week, but you can use a pie pumpkin or butternut squash for this recipe.  The sunshine squash has the look and flavor of a standard pie pumpkin. The flesh isn’t as dark.

If you steam or roast a standard sunshine squash or pie pumpkin you get about 2 cups of puree.  That’s the perfect amount needed for this recipe.  1 3/4 cup of squash puree equals one 15 oz can of commercial pumpkin puree.

I decided to make an orange glaze instead of the usual cream cheese frosting.  I felt it kept the bars light.  I liked the subtle orange flavor mixed in with the pumpkin and spices of the bars.

This is a keeper.

Supplies:

  • 1 3/4 c squash puree
  • 4 eggs
  • 1 2/3 c granulated sugar
  • 1 c vegetable oil
  • 2 c sifted AP flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground allspice

For the glaze:

  • 1 c powdered sugar
  • 1-2 tablespoons orange juice (I used fresh)

Preheat oven to 350. Grease and flour a 13×9 inch pan or 2 8×8 pans.

In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.

In a large bowl whisk together the flour, baking powder, cinnamon, ginger, allspice, cloves,salt and baking soda.

Fold the dry ingredients into the pumpkin mixture until just combined. Try not to over mix. Spread the batter into the prepared baking pan(s). Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.

For the glaze:

Whisk powdered sugar and juice until you get desired consistency.  I prefer mine good and runny so it oozes off the side of the bar.

That’s it!  Very easy and very delicious.

One more picture…

 

 
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Posted by on October 7, 2010 in Uncategorized

 

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Cheesy Spaghetti Squash w/ Chick Peas & Arugula

I seriously have fallen in love with squash. I get picture perfect squash in my CSA boxes and I love it.  This week I received a beautiful spaghetti squash.

I love the versatility of squash. You can do just about anything with it.

Tonight I came home starved. I decided to steam the spaghetti squash in the microwave then sautee it on the stove with the arugula and tomatoes that were also in my box.  I threw in some chick peas to sneak in a little protein as well.  I brought it all together with a generous handful of fresh grated parmesan cheese.  Perfect!

This was amazing. I waited until the last minute to add the arugula and tomatoes as to keep their color and shape. It really helped keep the peppery bite of arugula in tact.

Supplies:

  • 1 spaghetti squah, but in half and seeded
  • 1/4 c water
  • 1 good handful of arugula
  • 1/2 can of chick peas, drained
  • 2 cloves garlic, finely chopped
  • 6 cherry tomatoes, halved
  • 1.5 tablespoons olive oil
  • 3/4 c fresh grated Parmesan cheese
  • S & P to taste

Put the squash in a microwave save dish and add water. Cover with plastic wrap and microwave on high until fork tender (about 15 mins). Set aside and let cool.

In a deep skillet sautee the garlic in olive oil until fragrant. Don’t burn the garlic, it will taste bitter.

Add the chick peas and sautee until beans are warmed through.  Add squash, arugula  and tomatoes.  Sautee until warmed through.

Add cheese.  Continue to cook until cheese melts. You will see lovely strings of Parmesan when you stir it around.

Serve and enjoy!

 
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Posted by on October 1, 2010 in Uncategorized

 

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Hearts of Gold Squash Hash w/ Poached Egg

A sister of the acorn squash, the hearts of gold squash has a cream colored outside with beautiful green stripes throughout.  When you cut into the squash you will find a pale flesh with a slightly sweeter taste.

What to do with this beauty was the question.  I decided to make a hash.  And what a glorious hash it was.  I used the red potatoes and onion from Highcross Farm, some bacon, fresh sage and a little bit of apple cider to bring all the fall flavors together.

I topped it all off with a perfectly poached egg. Heaven.   This is the quintessential Autumn breakfast.  You will love it.

Supplies:

  • 1 hearts of gold squash, peeled and diced
  • 5 small-medium red skinned potatoes, diced
  • 6 pieces of thick cut bacon, diced
  • 1 medium onion, finely chopped
  • 8 fresh sage leaves, roughly chopped
  • Olive oil
  • 2 tablespoons apple cider
  • S & P

In a medium bowl toss your diced potatoes and squash with salt, pepper, and just enough olive oil to coat. Spread onto a cookie sheet and roast in the oven for 30-40 minutes at 350.  Roast until you can easily insert a knife into the center of the veg.

In a large skillet brown the bacon.  You want the bacon to be crispy with some chew to it. You don’t want to completely crisp the bacon.  Drain off fat leaving 2 tablespoons inside the pan.  Add onions and cook until translucent.

Add the apple cider and deglaze the bottom of the pan bringing up the awesome bacon bits that were left at the bottom of the pan.

Add the sage and roasted squash and potatoes and bacon and heat on low until completely warmed through.

Top with a nice, warm poached egg and enjoy.  I like my eggs runny. To me, nothing beats the silky egg yolk mixed in with the hash. Perfection.

Here is a link on the best method I’ve found on how to poach an egg.

Give this recipe a try on a nice chilly fall morning (or any morning for that matter). Make some toast points and a good cup of coffee and enjoy!

 
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Posted by on September 26, 2010 in Uncategorized

 

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Warm Eggplant & Summer Squash Bruschetta

I love, love, LOVE bruschetta.  I normally go for the typical tomato, basil, mozzarella bruschetta.  This time I decided to go with a super chunky, ultra rustic, warm bruschetta to put atop my fresh loaf of Italian bread.

This is rich and full of flavor without being too heavy for a summer dish.

I think I used 90% of my CSA box with this recipe.  This was a total experiment that pleased me to no end.

This recipe makes quite a lot, so grab a big loaf of fresh bread, a handful of good friends, a beverage of your choice and ENJOY.

Supplies:

  • 1 large zucchini, roughly chopped
  • 1 yellow squash, roughly chopped
  • 1 medium sized egg plant, roughly chopped
  • 1 small can of diced tomatoes, juice and all
  • 3 fresh tomatoes, peeled and you guessed it, roughly chopped
  • 2 cloves of garlic, minced
  • 3/4 c red wine of your choice
  • 1 medium onion, diced
  • 1 handful fresh basil. I received some beautiful lemon basil in my box this week.
  • 2 tablespoons olive oil
  • S & P to taste
  • Fresh bread, toasted
  • Grated Parmesan, optional

In a large dutch oven sweat your diced onions in heated olive oil.  Sauté until translucent. Add garlic and sautee until fragrant.  You want to be able to smell the garlic, but be careful not to burn the garlic.

Once you are able to smell the garlic add the squash and egg plant.  Sauté until they start to get golden brown.

Add the wine, tomatoes and basil and let simmer for about 3o minutes; stirring often.You want the liquid to reduce by half. Salt and pepper to your taste.

The squash and eggplant will be soft and you will be left with this delectable sauce to sop up with your bread.

Top your toasted bread with some bruschetta and top with grated parm.

Side note:  If you can get lemon basil, I suggest you do so.  The aroma and flavor it gives this dish is out of this world. Sublime.  If you want a little heat, go ahead and add some crushed red pepper flakes or thai chilies.

 
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Posted by on August 12, 2010 in Uncategorized

 

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Summer Squash and Corn Chowder

In the latest issue of Cooking Light there is a recipe for a summer squash and corn chowder.  There were some gorgeous crook neck and patty pan squash in my CSA box this week so I thought this would be a great recipe to utilize my bounty from Highcross Farm.

This soup is light and airy and full of flavor.  I know, I know. It’s not exactly soup weather.  I have an air conditioner and a craving so I went for it.  You should too.  You won’t be disappointed.

Summer Squash and Corn Chowder (from Cooking Light magazine)

  • 2 slices applewood-smoked bacon (I used regular)
  • 3/4 C sliced green onions, divided
  • 1/4 C chopped celery
  • 1 lb summer squash chopped
  • 1 lb frozen corn, thawed and divided
  • 2 1/4 C 1% low-fat milk (I used skim, came out just fine)
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/4 (1 ounce) shredded sharp cheddar cheese

Cook bacon in a large Dutch oven over medium-high heat until crisp.  Remove bacon from pan, reserving 2 teaspoons drippings in pan.  Crumble bacon, and set aside.  Add 1/2 cup onions, the celery and squash to drippings.  Sauté 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Pace the remaining corn and 1 cup milk in a blender (or food processor); process until smooth.  Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process until combined.

Add pureed mixture and reserved 1 cup corn to pot.  Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.  Stir in 1/8 teaspoon salt.

Ladle about 1 1/2 coups of soup in to a bowl.. Top serving with bacon and sprinkle with cheese.

Yield 4 servings.

So good. So, sooooooooooo good!

 
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Posted by on July 22, 2010 in Uncategorized

 

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