½ cup white wine (I use the wine but you can substitute chicken broth)
2 cups milk
Black pepper, to taste
2 tsp. olive oil
1 red bell pepper, sliced into thin strips
1 garlic clove, minced
Chives, chopped
Directions
1) Cut the end off the squash, and peel any skin that is blemished. Cut the squash into 1/4 inch slices and set aside.
2) In a large saucepan sauté onions and garlic in butter over medium heat. After about 5 minutes, add squash, herbs, and salt. Stir, cover, and continue to cook about 10 more minutes.
3) Gradually sprinkle in the flour, stirring constantly. Continue to cook and stir over low heat about 5 minutes.
4) Pour in the white wine, stir briefly, cover, and let simmer 10 to 15 minutes.
(Note: The alcoholic content of the wine dissipates with cooking, and the taste of the wine diminishes gradually. So if you let if cook a little longer at this step, you will get a more subtle result. Just be sure to stir everything up from the bottom from time to time, so it won't stick or scorch.) Remove from heat, and allow the soup to cool until it's cool enough to puree.
5) Puree the soup with the milk in a food processor or blender, and return it to a kettle. Adjust the seasonings. Add black pepper to taste.
6) Heat gently just before serving.
7) While the soup is heating, prepare the optional topping.
Saute the bell pepper and garlic in olive oil or butter until just tender.
Spoon a little bit of this into each steaming bowl of soup, and sprinkle with minced chives.
Prep time: 45 minutes Yield: 4 to 6 Servings
Yellow Crookneck Squash Soup
from Linda Fernandez
6 crookneck squash -- peeled, seeded and chopped
1 green bell pepper, chopped
1 onion, chopped
2 cups cubed processed cheese
salt and pepper to taste
1. Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.
2. Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.
CROOKNECK SQUASH SOUP WITH GINGER
from Linda Fernandez
Serves 8
2 1/2 pounds crookneck squash, peeled and cut into 1-inch cubes *
1 onion, chopped
1 carrot, shredded
3 cups fat free chicken broth
2 tsp gingerroot, finely chopped
1 tsp curry powder
1/2 cup half and half
* You can substitute crookneck with butternut or acorn squash.
Combine squash, onions, carrots and broth in crock pot; stir in the gingerroot and curry powder. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours or until squash is tender. Put vegetables in a blender and puree. Stir in half and half.
Total Calories per serving: 90
Total Fat 2 grams
Saturated Fat 1 gram
Dietary Fiber 1 gram
Summer Squash Soup
from Linda Fernandez
3 medium yellow squash
2 tablespoons butter
1 clove garlic, minced
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
2 cups cooked chicken, diced
Scrub squash; do not peel. Dice squash to make 5 to 6 cups. Melt butter in a large saucepan and sauté garlic briefly. Add squash, rosemary, salt and pepper. Sauté very slowly. Keep pan tightly covered and do not allow squash to brown. Add 1 or 2 tablespoons water if necessary when squash is softened. Purée in electric blender. Return purée to pan and add chicken broth, and diced chicken. Heat until flavors are well blended. Pour into serving dish or soup bowls. Serves 4.
Summer Squash Salad
from Linda Fernandez
4 small yellow crookneck or a mixture of zucchini and yellow summer squash
6-8 leaves basil, or to taste (original recipe calls for 1/3 cup packed mint leaves)
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
¼ tsp fine sea salt
Pepper to taste
¼ cup toasted pine nuts (1 oz.)
Asagio or parmesan cheese for shaving
Fresh mint sprigs for garnish
Toast pine nuts in a small skillet on medium high heat. Stir gently until pine nuts start to brown. Remove from heat and allow to cool.
Slice squash into paper-thin slices. Set aside
Stack basil or mint leaves and roll together lengthwise. Slice crosswise into very thin slivers. Add to squash.
Combine oil, lemon, salt and pepper. Pour dressing over squash. Add pinenuts and marinade for 10 minutes. Garnish with shavings of Asagio cheese. Use a vegetable peeler to shave cheese. Garnish with mint leaves.
Bread and Butter Pickles
from Janet Lightheart
25-30 medium sized cucumbers
8 large white onions
2 large sweet red peppers
½C Salt
5C cider vinegar
5C Sugar
2 T mustard seed
1 t turmeric
½ t cloves
Wash cucumbers and slice. Chop onions and peppers. Combine cucumbers, onions, peppers and salt. Let stand for 3 hrs. Drain.
Combine vinegar, sugar, and spices in large kettle and bring to boil. Add the drained cucumber mixture. Heat thoroughly but do not boil. Pack while hot and seal.
Zucchini Casserole
from Linda Fernandez
6-8 cups sliced zucchini, about 2 pounds
1 can cream of chicken soup (can use low fat)
1 cup sour cream
1 cup grated carrots
¼ - ½ cup chopped onions
1 – 8oz. Stove Top stuffing mix, chicken
¼ cup butter
Bring a large pot of salted water to a boil. Add sliced zucchini and cook for just a few minutes, no more than 5 minutes. Drain.
Mix sour cream, soup, carrots and onion. Add drained zucchini and gently mix with the sauce mixture. In a sauce pan, melt butter and add stuffing mix. Put ½ of stuffing mix into the bottom of a 9X13 pan. Add all the of the squash mixture. Top with remaining stuffing. Bake for 25 – 30 minutes at 350 degrees.
Note: We really like the stuffing part so I usually use 2-8oz. packages of stuffing mix and an additional ¼ cup butter. One half of the stuffing on the bottom of the casserole and the other half on top. Yum!
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