Posts Tagged ‘squash’
Squash and Potato Soup
This is an awesome quick soup to make. I like to save the smaller ends of yellow squash when frying the large disc sizes. I like to grab some hash browns to act as a noodle in this little soup. Chop up a sweet onion. Finely chop some herbs such as basil and cilantro. Butter. Got some left over meat in the fridge? Works great to add a little pulled chicken, pulled pork, or pulled beef to create an awesome stock. Whole Wheat Crackers really work on this one….
Photo by Carolyn Davidson Hicks
Honey Roasted Butternut Squash with Cinnamon
Photo and Recipe by Carolyn Davidson Hicks
Kosher Salt
Zucchini and Squash Casserole with Bacon!
Photo and Recipe By Carolyn Davidson Hicks
- Zucchini and Squash, sliced into rounds or quartered rounds
- Tomatoes, sliced into rounds or quartered rounds (optional)
- Onion, sliced and diced into small strips
- Mozzarella or cheddar cheese, grated
- Italian Bread Crumbs
- Parmesan cheese
- Alfredo Sauce or you can make a simple White Sauce (equal parts of butter and flour) stir to golden color then add the milk to create the creaminess of the sauce!
- Bacon Crumbs
- Working with whatever size pan you would like, arrange a layer of zucchini and squash pieces on the bottom of the pan.
- Place the tomato pieces (optional) on top of the zucchini and squash and then sprinkle some diced onion over the top.
- Sprinkle the onion layer with grated cheese.
- Pour each layer with Alfredo or white Sauce
- Repeat the layers once or more.
- Top the layered veggies with Italian Bread Crumbs, Bacon and grated Parmesan cheese.
- Bake the veggies at 350 degrees for 30-45 minutes, checking the veggies until they are done. The Parmesan cheese should be lightly browned. When pricked with a fork or knife, the zucchini and squash should be al dente – tender yet with a bite.
Italian Fried Squash
Photo and Recipe by Carolyn Davidson Hicks
Ingredients:
2 large yellow squash sliced 1/4 in. thick each (Substitute with Zucchini) optional or try both!
1 cup Italian breadcrumbs
1/4 cup Parmesan, Asiago and Romano cheese blend
3 eggs
1/2 stick of butter (to fry with) you can use olive oil if you prefer
1 tsp dried garlic powder
1 tsp dried parsley
salt and pepper to taste
Directions:
Slice the squash, season with salt, pepper and set aside. Beat eggs in one bowl. Combine breadcrumbs, garlic, parsley and Parmesan in another bowl. Heat skillet with butter. Dip each squash slice into egg and then dry mix and place on a rack, do not stack. Do not over crowd. Fry a few at a time about 3 minutes each side. Serve hot!
Vegetable, Gnocchi and Wild Rice Soup
Recipe and Photo by Carolyn Davidson Hicks!
Ingredients serves two:
1 cup gnocchi
1/4 cup wild rice
1 cup chopped vegetables (your choice) we like zucchini and squash)
1 teaspoon garlic paste
dash of salt and pepper to taste
1 tablespoon of herbal blend of onions, thyme, sage, marjoram, spring onions, garlic and rosemary
1 qt. chicken or vegetable stock
Directions:
Bring 1 quart of water or broth or stock to boiling. Add gnocchi, vegetables, spices and rice and cook until tender. This is a quick and easy soup that is very flexible. Try adding different vegetables and add pork or chicken as well.
South Bay Herbal Squash, Zucchini and Broccoli Blend
Photo and Recipe by Carolyn Davidson Hicks
Ingredients
1 large squash chopped or diced
1 large zucchini chopped or diced
1 medium onion chopped or diced
6 medium sized fresh Broccoli florets
1/4 cup of herbal blend of onions, thyme, sage, marjoram, spring onion, garlic and rosemary
1/4 stick of butter
1 tablespoon of garlic paste
Salt and pepper to taste
1 cup of water
Mix all ingredients and cook on low for about 20 or 25 minutes to allow the chopped onions, squash, broccoli and zucchini to cook until tender.