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Garden-Stuffed Yellow Squash
Garden-Stuffed Yellow Squash -Cleaning lady
This recipe was in the TN home and farm magazine, 2010
• 6 medium yellow summer squash (crookneck or straight-neck varieties)
• ½ cup green bell pepper, diced
• 1 cup onion, finely chopped
• 1 cup tomatoes, chopped and seeded
• ½ cup sharp cheddar cheese, shredded
• ½ cup Italian bread crumbs
• 4 slices bacon, fried until crisp and crumbled (I use Veggie Bacon, “Stripples”)
• Pinch seasoned salt
• ⅔ teaspoon Kosher salt
• Ground black pepper
• Butter (for sautéing)
Tips & Notes
Make your own whole wheat bread crumbs – it’s so easy. Just pulse/process several pieces of whole wheat bread in a food processor until desired crumb texture is reached – coarse, medium or fine. Add Italian spices, such as basil and oregano, to taste.
Instructions
1. In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, and then chop it into small pieces. Reserve squash shells.
2. Preheat oven to 400 degrees. Sauté bell pepper and onion in butter until soft. Then, sauté squash pulp (about 1 cup) in separate pan until soft. Combine pulp with onions, peppers, tomatoes, cheese, breadcrumbs, bacon and seasoned salt. Place hollowed squash shells in a baking dish, and sprinkle the inside of each with Kosher salt and pepper.
3. Spoon squash mixture into each shell. Top with additional breadcrumbs and drizzle top with melted butter. Bake for 20 to 25 minutes until top is golden.
This recipe was in the TN home and farm magazine, 2010
• 6 medium yellow summer squash (crookneck or straight-neck varieties)
• ½ cup green bell pepper, diced
• 1 cup onion, finely chopped
• 1 cup tomatoes, chopped and seeded
• ½ cup sharp cheddar cheese, shredded
• ½ cup Italian bread crumbs
• 4 slices bacon, fried until crisp and crumbled (I use Veggie Bacon, “Stripples”)
• Pinch seasoned salt
• ⅔ teaspoon Kosher salt
• Ground black pepper
• Butter (for sautéing)
Tips & Notes
Make your own whole wheat bread crumbs – it’s so easy. Just pulse/process several pieces of whole wheat bread in a food processor until desired crumb texture is reached – coarse, medium or fine. Add Italian spices, such as basil and oregano, to taste.
Instructions
1. In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, and then chop it into small pieces. Reserve squash shells.
2. Preheat oven to 400 degrees. Sauté bell pepper and onion in butter until soft. Then, sauté squash pulp (about 1 cup) in separate pan until soft. Combine pulp with onions, peppers, tomatoes, cheese, breadcrumbs, bacon and seasoned salt. Place hollowed squash shells in a baking dish, and sprinkle the inside of each with Kosher salt and pepper.
3. Spoon squash mixture into each shell. Top with additional breadcrumbs and drizzle top with melted butter. Bake for 20 to 25 minutes until top is golden.
Herbed Summer Squash and Potato Torte with Parmesan
This recipe gets RAVE reviews in my family! Kathy/Cleaning lady (recipe is from the Epicurious website, I found it in 2010 and we love it for using up the summer squash!)
Herbed Summer Squash and Potato Torte with Parmesan
yield: Makes about 8 servings.
Ingredients
• 1 bunch green onions, thinly sliced
• 1 cup grated Parmesan cheese
• 2 tablespoons all purpose flour
• 1 tablespoon chopped fresh thyme (you can use ½ tsp. of dried, if that’s all you have)
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
• 12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
• 6 teaspoons olive oil
Preparation
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead). Cool. Cover with foil and chill, if it is for later. (Re-warm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions & Serve!
**Notes: this calls for making it in two pie pans, but you can take the recipe and put it into a large casserole pan, and that works, too! also: do NOT use any other potatoes-it is not nearly as good unless you use the Yukon Gold!
Herbed Summer Squash and Potato Torte with Parmesan
yield: Makes about 8 servings.
Ingredients
• 1 bunch green onions, thinly sliced
• 1 cup grated Parmesan cheese
• 2 tablespoons all purpose flour
• 1 tablespoon chopped fresh thyme (you can use ½ tsp. of dried, if that’s all you have)
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
• 12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
• 6 teaspoons olive oil
Preparation
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead). Cool. Cover with foil and chill, if it is for later. (Re-warm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions & Serve!
**Notes: this calls for making it in two pie pans, but you can take the recipe and put it into a large casserole pan, and that works, too! also: do NOT use any other potatoes-it is not nearly as good unless you use the Yukon Gold!
Squash Relish
Squash Relish
Coarsely chop:
12 C. yellow squash (you may substitute some zucchini squash for part of it)
4 C. onions
4 C. green peppers
Bring to boil in large pot:
2 Cups White Vinegar
4 Cups sugar
1½ Tablespoon salt
¾ tsp. black pepper
1¼ tsp. turmeric
1 tsp. celery seed
1½ tsp. dry mustard
ADD: the chopped vegetables, cook approximately 17 minutes.
Take off heat, and stir in:
2 oz. jar pimentos
(May also add 1 cup chopped red peppers to chopped ingredients at the beginning instead-this is for color)
Have your jars ready by warming jars in oven, and having rings and lids hot.
Use a large funnel to put into jars, then rinse off sticky juice when you have put on lids & rings.
Set aside, they will seal as they cool. Makes approximately 5-6 qts. Or 12 pints.
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Coarsely chop:
12 C. yellow squash (you may substitute some zucchini squash for part of it)
4 C. onions
4 C. green peppers
Bring to boil in large pot:
2 Cups White Vinegar
4 Cups sugar
1½ Tablespoon salt
¾ tsp. black pepper
1¼ tsp. turmeric
1 tsp. celery seed
1½ tsp. dry mustard
ADD: the chopped vegetables, cook approximately 17 minutes.
Take off heat, and stir in:
2 oz. jar pimentos
(May also add 1 cup chopped red peppers to chopped ingredients at the beginning instead-this is for color)
Have your jars ready by warming jars in oven, and having rings and lids hot.
Use a large funnel to put into jars, then rinse off sticky juice when you have put on lids & rings.
Set aside, they will seal as they cool. Makes approximately 5-6 qts. Or 12 pints.
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Grilling tips
The easiest way to clean a grill is clean it when it is hot. Fire the grill up and wait till the fire dies down and the coals are hot. Take a brass wire brush and scrub the grill. All the cooked grease will come off easy. Plus
the grill is completely sterile from the fire.
Slow grilling is the way to go. Take a 9X12 metal bread pan and place it on the bottom of the grill. Fill the pan with coke, beer or water. Pile the charcoal around the pan and light. The meat will cook a lot slower because it's not directly over the heat. Plus the liquid in the pan makes whatever you are grilling extra tender.
Smoking is easy. This is not true smoking but rather a smoke flavor. Take some small hardwood tree limbs
and saw them into 1 inch slices. I use an electric miter saw. Oak, Hickory, Apple, Pecan are really good.
Take the slices of hardwood and soak them in water while you are waiting for the grill to get hot. The water makes the wood smoke good. The water also makes the wood smoke longer.
You can bake potatoes or corn on a grill. Just wrap them in heavy duty foil and turn every 5 minutes for about 30 minutes.
If you are out of charcoal, you can use hardwoood. All you need to grill is a bed of coals. Chunks or slices of hardwood works great. You don't ever want to use cedar or pine. These wood will give the meat a bad taste.
That's all I can think of for now.
the grill is completely sterile from the fire.
Slow grilling is the way to go. Take a 9X12 metal bread pan and place it on the bottom of the grill. Fill the pan with coke, beer or water. Pile the charcoal around the pan and light. The meat will cook a lot slower because it's not directly over the heat. Plus the liquid in the pan makes whatever you are grilling extra tender.
Smoking is easy. This is not true smoking but rather a smoke flavor. Take some small hardwood tree limbs
and saw them into 1 inch slices. I use an electric miter saw. Oak, Hickory, Apple, Pecan are really good.
Take the slices of hardwood and soak them in water while you are waiting for the grill to get hot. The water makes the wood smoke good. The water also makes the wood smoke longer.
You can bake potatoes or corn on a grill. Just wrap them in heavy duty foil and turn every 5 minutes for about 30 minutes.
If you are out of charcoal, you can use hardwoood. All you need to grill is a bed of coals. Chunks or slices of hardwood works great. You don't ever want to use cedar or pine. These wood will give the meat a bad taste.
That's all I can think of for now.
