Friday, August 19, 2011
Squash Pudding
If you've never had squash pudding, give this recipe a try. You'll think you're eating a vanilla custard or pudding. Or if you're looking for a great recipe to get your children to eat veggies, this one is perfect. You'll never know the main ingredient is yellow squash.
Aunt Bea's Squash Pudding
Adapted from Sustainable Table
Ingredients:
6 medium yellow squash
1 egg, beaten well
3/4 cup milk or half and half
3 heaping tablespoons flour
1 tsp vanilla
1/2 cup brown sugar
1/4 cup granulated sugar
Nutmeg
Directions:
Peel and cube squash and boil until soft. Puree in the blender. Add milk, vanilla, sugars, flour and egg. Sprinkle with nutmeg. Bake at 350 degrees 30-45 minutes until set.
I am linking this to Foodie Friday, Miz Helen's Full Plate Thursday and Sweet Tooth Friday.
Tuesday, August 2, 2011
Faux Mashed Potatoes
Faux Mashed Potatoes
1/2 head of cauliflower, trimmed and cut into florets
2 tablespoons Cream Cheese
2 tablespoon Butter
Salt & Pepper
Chives
Steam the cauliflower for 15 minutes or until tender. Drain and shake to dry. Using a hand mixer, blend the cream cheese and butter. Add the cauliflower and blend until smooth. Salt and Pepper to taste. Sprinkle with freshly snipped chives.
I am linking this to Tuesday's at the Table, Tasty Tuesday's, Made From Scratch Tuesday's,
Friday, July 29, 2011
Grilled Kohlrabi - CSA
Early in the Spring, I started researching the local CSA's. Since there's just two of us, I needed find a farm that offered half shares. I wasn't having much luck and had almost given up when my husband sent me an email, Wenninghoff's Farm was offering to deliver CSA shares to my husband's work. Even better, they offered half shares. I was so thrilled, I'd found my CSA.
We're in our fifth week of the CSA and we're loving it. Today I am sharing with you a recipe from our first week, Grilled Kohlrabi. Kohlrabi isn't an every day vegetable, I think we'd eaten it once before a few years ago. Kohlrabi is available in green or purple and tastes like broccoli stems with a hint of cabbage flavor. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip).
Grilled Kohlrabi
1 medium kohlrabi, peeled and cubed
Olive Oil
Salt
Pepper
Balsamic Vinegar
Toss the kohlrabi in olive oil, sprinkle with salt and pepper. Wrap in foil. Grill over medium heat for 45 minutes, until kohlrabi is tender. Remove from the foil. Adjust seasoning and drizzle with balsamic vinegar.
I am linking this to Foodie Friday and Miz Helen's Full Plate Thursday!
Tuesday, July 26, 2011
Asian Grilled Green Beans
I soon realized green beans that aren't cooked for hours, are better than good, they're great! With the hot summer weather we've been having, anytime I can find a recipe suitable for the grill, it's a bonus! Since I didn't have any on hand, I omitted the fresh mushrooms. The red pepper flakes add a touch of heat and a nice kick to the green beans. This recipe is quick and easy, perfect for fresh green beans on a hot summer night!.
Asian Grilled Green Beans
Recipe courtesy of Taste of Home
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon reduced-sodium soy sauce
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1-1/2 pounds fresh green beans, trimmed
- 1 medium red onion, halved and thinly sliced
- 6 medium fresh mushrooms, quartered
Directions
- In a large bowl, combine the first five ingredients. Add the beans, onion and mushrooms; toss to coat.
- Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square); fold foil around vegetables and seal tightly. Repeat with remaining vegetables.
- Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over once. Open foil carefully to allow steam to escape. Yield: 8 servings.
Friday, December 10, 2010
Haricots Verts with Browned Garlic
This recipe combines them with a good amount of browned garlic. Once it's cooked, garlic's flavor mellows considerably. I love the beautiful bright green color of these tender green beans.
Haricots Verts with Browned Garlic
Recipe courtesy of Cooking Light
Yield: 8 servings (serving size: about 1 cup)
Ingredients
2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds haricots verts
4 teaspoons butter
1/3 cup thinly sliced garlic (about 1 head)
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
Preparation
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook for 2 to 3 minutes or until crisp-tender. Drain.
Melt butter in pan over medium heat. Add garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally. Add remaining 1/2 teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.
I am linking this to Foodie Friday at Designs by Gollum.