Stuffed Pattypan Squash

Today, I had some beautiful pattypan squash which I’ve never cooked with before, and after surfing the web a bit, I created my own recipe:

4-6 large pattypan squash
1 pound hamburger
one onion, diced
salt & pepper to taste
garlic powder (optional)
1/2 cup green chili, fall roast
2 slices parmesan pepper bread, diced small
3 slices bacon, cut into lardons and slowly cooked in skillet over low heat
1/3 cup shredded parmesan
Slowly brown hamburger until done, salt and pepper the onion and add to the skillet. Cook until onion is throughly cooked, and turn off heat. Add bread cubes, green chile, and season to taste. Set aside and cook squash.
Wash squash, and place in a large cooking pot, add three inches of water, cover, and cook on medium heat until squash are fork tender. (10-15 minutes) Remove from water, and place in a baking dish. With a paring knife, cut out inside the “crown” of the top of the squash, remove the top and scoop out the seeds. Fill squash with stuffing, top with parmesan cheese and bacon. Bake at 350 until cheese melts. Remove from oven and let cool for 5 minutes before serving.

Lovely!

Creamy Brussel Sprouts and Noodles

It’s spring and I am hungry for vegetables. A trip to the supermarket brought beautiful brussel sprouts to my attention, along with sweet yellow bell peppers. I thought about combining these veggies with bacon and noodles in a creamy sauce and here is what I came up with:

6 slices Wright’s peppered bacon, diced and slow cooked in skillet
12 ounces medium home style egg noodles
1 Tablespoon olive oil
1 large yellow bell pepper, rough diced to bite sized (3/4″)
1 medium onion, chopped
3 cloves garlic, chopped
2 cups brussel sprouts, quartered lengthwise
1 cup chicken stock
1 cup pasta water
4 ounces cream cheese
salt & pepper
shredded Parmigiano Reggiano
fresh basil, rolled and cut into chiffonade strips

Cook noodles according to package directions. When done, drain but retain a cup of starchy water. Drizzle olive oil and/or butter over the noodles and lightly salt to taste.

In large (12″) skillet, cook bacon until fat is rendered. Salt and pepper all the chopped vegetables. Remove bacon with a slotted spoon and add all vegetables except garlic to pan. Cook on medium high heat until brussel sprouts turn bright green and onions and peppers are tender. Add garlic and cook 1-2 minutes. Add cream cheese, and chicken stock and enough starch water to produce a medium thick sauce, stirring until sauce forms and fond is dissolved.

Plate and top with Parmigiano Reggiano and basil chiffonade. Enjoy!

Garden Vegetable Soup

I want to learn to make a vegetable soup like Sue’s. So one day I was researching vegetable soups (not the correct approach, but I am what I am), and I ran across an Alton Brown recipe from 2004. This soup is not like Sue’s, but it is simply outstanding. I could not believe there was no meat or fat (beyond the olive oil) in the soup – it tasted so rich and flavorful, it didn’t seem like it was possible that it was made from 100% vegetables – but it is. This recipe is going on my very short list of favorites.

My changes to Alton Brown’s recipe: I used turnips instead of potatoes because they’re more flavorful and they stand up to liquid better; I added zucchini to the recipe because I like it in soup; and I changed parsley to cilantro just because I roll that way. Oh, and I bumped the garlic by 50% just on general principle. I used organic vegetable broth (the recipe calls for chicken or veggie) because I liked the idea of it being 100% vegetables. HEB Central Market makes an outstanding organic vegetable broth.

Garden Vegetable Soup
Based on a recipe from Alton Brown, 2004
Prep Time: 40 min
Cook Time: 45 min
Serves: 6 to 8 servings

Ingredients:
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
3 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced turnips (3/4″ cubes)
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 cups zucchini, chopped into quarter rounds (approximately 2 medium)
2 quarts organic vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh cilantro leaves
2 teaspoons freshly squeezed lemon juice

Directions:

1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
2. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
3. Add the carrots, turnips, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
4. Add the stock, increase the heat to high, and bring to a simmer.
5. Once simmering, add the tomatoes, corn kernels, zucchini, and pepper.
6. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
7. Remove from heat and add the cilantro and lemon juice.
8. Season, to taste, with kosher salt.
9. Serve immediately.

Calabacitas con Elote

I love to make this dish after visiting the farmers market for locally grown, fresh produce.

Ingredients:
3 ears of fresh corn
3-4 yellow or zucchini squash (or a mix)
2 roasted Anaheim peppers, peeled and chopped (or substitute 1 can of green chiles)
1-2 teaspoons chopped garlic
1/2 cup chopped onion
Queso Fresco (can substitute mozzerella or monterey jack for queso fresco)
1 tablespoon butter or olive oil

Directions:
Cut corn from the cobs.  Dice the squash.  In a skillet, saute the onions in the butter or oil until soft, about 5 minutes.  Add the squash, garlic, and corn, and saute until the squash is tender.  Add the chiles and top with the queso fresco (or cheese of your choice).

How simple is THAT!

Ancho Sweet Potatoes

I made this on Saturday for my sweetie and his dear friend.  It accompanied a Texas-flair dinner of fish tacos and and calabacitas con elote(squash and corn).  The sweet potatoes were the bomb!  I used two ancho chiles to keep the heat level low – use more if you want it little spicier.

Ingredients:
3 large sweet potatoes
2-3 dried ancho chiles
1/2 cup heavy cream, half and half, or milk
1 tablespoon butter
salt to taste

Directions:
Bake the sweet potatoes until soft and let them sit until cool enough to handle.  Tear the ancho chiles open and remove/discard seeds and stem.  Cut or tear the chiles into pieces.  Bring the heavy cream and anchos to a boil and immediately remove from heat.  Let this mixture stand at least 1/2 an hour; stir occasionally to make sure that the anchos are somewhat immersed in the cream.  Puree the mixture in a blender – this results in a delicious, creamy, ancho paste.

Peel the sweet potatoes and lightly mix with the ancho cream and salt.  Place into a casserole dish, top with dabs of butter, and bake at 350 until hot (about 20 minutes).

Corn Pudding

This corn pudding is wonderfully creamy and rich, and especially good with a holiday meal. Of course, it may also
be prepared during the summer when fresh corn is readily available. We especially like it in the fall when Hatch chiles are available, when we add chopped roasted green chili to it. Best corn pudding I’ve ever had.

1/4 cup sugar
3 tablespoons all purpose flour
2 teaspoons baking powder
2 teaspoons salt
6 large eggs
2 cups cream
1 stick of butter, melted
6 cups of fresh corn (you can substitute frozen)

Combine the sugar, flour, baking powder and salt.

In a separate bowl, beat the eggs with a whisk, then stir in the cream and melted butter. Gradually add the sugar, stirring until smooth. Stir in the corn and pour into a greased 13×9 baking dish. Bake at 350 or until deep golden and set. Let stand 5 minutes before stirring.

I like to add green chile to this dish (of course!).

Squash patties

This is something I developed so my sweetie would get more vegetables with his breakfast. Reminiscent of hash brown potatoes, it has a sweetness from the browned squash that we love.

1 medium yellow squash per person, washed, ends cut off, then grated.

Place the squash between paper towel squares and blot the excess moisture.

Heat 1-2 T butter in skillet. When the bubbles have subsided, add the squash. Season with salt and pepper to taste.

When the bottom has browned, flip the patty, and brown the other side. Remove to plate and serve with eggs, bacon & toast.

I have added onion to this simple dish, but I prefer the simplicity of the butter, squash, salt and pepper. It’s magic!

Chile Relleno

8 long green chiles, roasted and peeled, preferably Hatch but fresh chiles from *anywhere* are good
8 sticks of string cheese
1 cup flour
6 eggs
pinch of salt
1 1/2 cup oil
12″ iron skillet

Stuff the chiles with cheese, being careful to seal the cheese with the skin of the pepper. Place 1/2 of the flour in a large plate. Put the chiles on top, and sprinkle the rest of the flour on top. Pat the flour in. Place oil in skillet and turn heat to medium high.

Separate the eggs. In a large bowl, beat the egg whites until stiff. Beat the egg yolks with the salt, then fold slowly into the egg whites.

Heat the cast iron skillet until the oil begins to roll (not smoke!). Dip floured chiles into the egg batter and fry until golden brown, turning once. (I like to cook two at a time). Remove from the oil and drain on paper towels.

Enjoy!

Vegetable Soup

This soup is full of goodness, with the vegetables you must eat to be healthy and have some trouble getting into your menu. We eat this at any time of the day or night when we are hungry and want to limit calories while eating healthy. May be topped with a dollop of plain yogurt or reduced fat sour cream & no fat cheese. Warning: you may want to take some Gas Ex before eating it unless you feel like living dangerously.

1 head cabbage, chopped into bite sized pieces
2 medium onions, diced
2 bell peppers, diced
6 large carrots, peeled and sliced 1/4″ thick
6 spines celery, split down the middle and sliced 1/4″ thick
2 cups green beans, fresh or frozen
3 – 4 medium potatoes (Yukon gold preferably) peeled, quartered, and sliced 1/4″ thick
(or subsitute turnips if you are trying to eat low carb)
2 jalapenos (optional)
1 box of Pacific chicken broth
1 cup red wine (or more if you like)
2 28 oz cans of crushed tomatoes
1 large can V-8 juice
crushed red pepper to laste
1 tsp garlic powder
salt and pepper to taste
Optional:
okra, sliced
squash (add at the last 20 minutes)

Chop the vegetables, place all the ingredients in a large soup pot and cook on medium low for 2 – 3 hours. Try not to boil. This soup may be kept refrigerated in a tightly sealed container for several days. Good cold or hot, you may add any leftovers you have to it including meat.

Southwestern Squash Casserole

When summer squash is in season, we love to eat this squash casserole. It contains the magic of green chiles, onions, and the bite of parmesan cheese. Not your typical runny squash casserole, it works if you are on a low carb diet.

1 1/2 pounds yellow squash, sliced thin
1 medium onion, diced
2 Tablespoons butter
1/2 cup roasted green chile or four ounce can green chilies
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups grated Monterey Jack cheese
1 egg, beaten
1 cup cottage cheese
1 Tablespoons chopped parsley
1/2 cup grated parmesan

Saute together squash and onion in butter in skillet until tender crisp. Add chilies, flour, salt and pepper and mix well. Pour into greased 2 quart baking dish or 9×12 baking dish. Sprinkle with cheese. Combine egg, cottage cheese & parsley. Pour over squash mixture. Sprinkle parmesan cheese over top. Bake at 400 for 30 minutes or until golden brown. Yields 8 servings.