Another squash bread recipe that I found last spring was for lemon squash bread. I like this one better than the other, even though the first one was good. This one was just a little sweeter, and I didn’t even need to use the glaze. I bet it was amazing with the glaze, but I’m trying to cut calories so that was eliminated.
As I’m sure you can tell, we got way more yellow squash that I can eat or give away. Now I am trying to find things to do with it. This bread is very good and you absolutely cannot tell that there is any squash in it. It has vanilla and cinnamon undertones. I got the recipe from https://www.food.com/recipe/yellow-summer-squash-bread-381868activity-feed. You might want to give it a try if you are looking for a dessert that is different.
When I was younger, I would like to drink milkshakes in the summer to help me to cool off, plus they just were sweet and tasted good. But now I have started making my own smoothies. My favorite is just a concoction of ingredients I throw together in my smoothie blender jar.
Ingredients: Silk coconut milk, about 1/2 – 3/4 cup frozen blueberries, about 1 cup frozen banana, 1/2 small a handful of spinach cocoa powder, 1 T. cinnamon, 1 T. almond butter, 2 T. Blend it all together until it is smooth.
I always play around to get the exact consistency that I like, and sometimes I substitute other ingredients like almond milk, peanut butter or strawberries.
I hope that you give it a try and come up with something that you like. Enjoy!!
Years ago when my husband started gardening, I ordered a cookbook to help me with recipes for all the vegetables that we were getting. This was pre-internet so I couldn’t just go to the computer and look it up. A very useful book that I found was the Joy of Gardening Cookbook by Janet Ballantyne. One of her recipes that I still use every year is for
Summer Squash Enchiladas
4 T. Butter 4 T. all-purpose unbleached flour 2 t. chili powder 2 c. milk 2 c. grated cheddar or Monterey jack cheese salt and pepper 6 c. diced summer squash 2 T. vegetable oil 1 1/2 c. diced onion 3 garlic cloves, minced 1 1/2 t. minced fresh hot peppers or to taste 16 tortillias 3 cups diced tomatoes
In a small saucepan, melt the butter and stir in the flour and chili powder to make a thick paste. Add the mild a little at a time, stirring well after each addition to prevent lumps. Add the cheese and heat gently until the cheese is melted. Season to taste with salt and pepper.
Preheat the oven to 400 degrees F. Steam the squash until just tender, about 5 minutes.
In a saute pan, heat the oil and saute the onion, garlic, and hot peppers until limp, 3-5 minutes. Add the squash and two-thirds of the sauce. Toss to coat.
Grease a 9-inch by 13-inch baking dish. Spoon some filling onto each tortilla and roll like a crepe. Place seam side down in the baking dish. Spoon the extra sauce on top and sprinkle with the tomatoes. Bake the enchiladas for 30 minutes, or until hot. Serve immediately.
Preparation Time: 25 minutes Baking Time: 30 minutes Yield: 8 servings
As with all recipes, I tend to do some things just a little different. I don’t like using vegetable oil; I use olive oil. I also use one seeded jalapeno pepper. Also, if I have any extra squash after filling the tortillias, I just spread it across the top also.
If you want something just a little different but actually very good, you might give these a try. If you try them, please let me know how you liked them.
This is one of my favorite recipes when I’m not trying to watch how many carbs I am eating. The first thing that I do is to cut up all the vegetables that I will use in the recipe. Then I cut the sausage into round bite-sized pieces. Most Cajun’s use andouille sausage, but here in Texas I use Kountry Boy’s Sausage, beef and pork. I cook it for a few minutes even though it is precooked just to get a little of the grease out of it. While that is cooling, I cut up the chicken into bite-sized pieces. I use boneless, skinless chicken thighs so that it doesn’t take as long to prepare the recipe. Next I measure my rice, broth, and seasonings. Now I’m ready to go. Actually you could probably do all of the above the night before and have things ready to make the next day.
Then in a very deep large pot I use about 2 tablespoons of olive oil to saute the veggies. Once they are starting to soften I add the sausage and chicken and cook them until the chicken is cooked all the way through. Then I add my rice, seasonings, and broth and stir the whole mixture. At this point I reduce the heat from medium high to a little above medium low. Cover the pot and cook for about 30 minutes until the rice absorbs all of the broth. I stir about every 5-10 minutes so that the rice doesn’t stick to the bottom of the pan.
2 T olive oil
2 ribs of celery
1 red, 1 yellow and 1 green bell pepper
1 small jalapeno pepper, seeds and spines removed
4 cloves of garlic
boneless, skinless chicken thighs, about 2.5 pounds
sausage links, about 7
4c. chicken broth
Cajun seasoning, I use Tony Cachere’s (mild) about 1T.
1 bay leaf, remove when finished cooking
1 t. crushed thyme
1/8 t cayenne pepper
The best thing about this recipe is that you can play with it and make it your own. For most recipes, I’m measuring every single ingredient and being extremely precise. For this recipe, it really depends on who I’ m cooking it for. If it’s the grandkids, not so spicy. If it’s just adults, I add more heat. We don’t really like extremely spicy foods, so it should not be overly seasoned, for my family. But if you like the heat, go ahead and add more spice. Just remember to keep stirring as you cook so that it doesn’t stick. This recipe serves 8-10.