Savory Summer Squash Quick Bread

Another way to use up our yellow squash.  Instead of a sweet bread like zucchini bread, this is savory, and delicious.  We made them into muffins since we were short on time.

Savory Summer Squash Quick Bread

INGREDIENTS

• 1/4 cup olive oil, plus more for coating the pan
• 2 cups all-purpose flour
• 1/4 cup finely ground yellow cornmeal
• 2 teaspoons baking powder
• 1 1/4 teaspoons dried oregano
• 3/4 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 3/4 cup buttermilk
• 2 cups grated summer squash, such as round zucchini, pattypan, or crookneck (from about 1 pound squash)
• 2/3 cup finely crumbled feta cheese (about 3 ounces)

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Generously coat a 9-by-5-inch loaf pan with olive oil; set aside.
2. Place flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl and whisk until combined.
3. Place eggs, buttermilk, and 1/4 cup olive oil in a separate large bowl and whisk until smooth. Using a rubber spatula, fold in squash and feta until evenly combined. Pour squash mixture into flour mixture and stir until flour is just incorporated, being careful not to overmix (a few streaks of flour are OK).
4. Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into it comes out clean (test several spots, because you may hit a pocket of cheese), about 60 to 65 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool for at least 15 minutes more before serving.

You can also use this recipe to bake savory muffins instead of bread. Just use a standard 12-well muffin pan. Coat the wells with olive oil and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool for 5 minutes, then remove them from the pan and finish cooling on a wire rack.

Garden Vegetable Enchiladas

We have an abundance of yellow (crookneck) squash this year, so we are finding a variety of ways to use it here's one of our favorites this year.

 Garden Vegetable Enchiladas

4 tablespoons (1/2 stick) butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels or frozen, thawed
1 4-ounce can diced mild green chilies
1/2 cup chopped fresh cilantro
3 tablespoons chili powder
2 tablespoons all purpose flour
1 1/2 teaspoons ground cumin
2 1/2 cups whole milk
2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)
8 8-inch warm flour tortillas

• Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
• Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
• Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
• Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.

Swedish Meatballs

Aaron made this on Sunday.  We served it over noodles.  I loved it because it didn't taste like pieces of meat loaf, rather more like the ones you get at Costco.  Of course they were about 85 calories per meatball.  We didn't have ground pork, but substituted ground pork sausage.  

Swedish Meatballs

Ingredients

• 2 slices fresh white bread
• 1/4 cup milk
• 3 tablespoons clarified butter, divided
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon kosher salt
• 3/4 pound ground chuck
• 3/4 pound ground pork
• 2 large egg yolks
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1/4 cup heavy cream

Directions

1. Preheat oven to 200 degrees F.
2. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
3. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
4. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
5. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
6. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
7. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Molasses Oat Bread

Aaron found this recipe from Taste of Home and it was delicious!  It's a very dense bread, which is why he added the dough enhancer.  Apparently it is similar to the bread that is served at Black  Angus, although I don't eat there often enough to remember what it tastes like.

Molasses Oat Bread

Ingredients

• 4 cups boiling water
•  2 cups old-fashioned oats
• 1 cup molasses
• 1/4 cup sugar
• 3 tablespoons canola oil
• 3 teaspoons salt
• 1 package (1/4 ounce) active dry yeast
• 9 to 10 cups all-purpose flour
• 2 Tbsp dough enhancer

Directions

1. In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups flour, and dough enhancer. Beat until smooth. Add enough remaining flour to form a soft dough
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down and divide into thirds; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).

Indian Chicken Curry

Aaron had wanted to make Indian food on Sunday, but ended up making another delicious meal.  So I found this recipe and it was easy and delicious.  Although I forgot to add the salt, and it needed it.  I didn't add the cayenne pepper for fear the kids wouldn't eat it.  However I added it afterward, and it was delicious.  I also didn't have any tomato paste, so I omitted it.
Indian Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root (I used ground ginger)
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt (I only had Greek vanilla yogurt)
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Directions

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Lentil Stew with Ham

We cooked up a ham on Sunday, and had plenty of leftovers.  I didn't have any split peas on hand, so I found a lentil stew recipe.  The original recipe was for a crockpot, but I didn't have that much time.  It was delicious!

Lentil Stew

• 1 cup dried lentils
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups diced cooked ham
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/4 teaspoon black pepper
• 32 ounces chicken broth
• 1 cup water
• 8 teaspoons tomato sauce

In a 4 quart or larger pot combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Boil for 15-20 minutes.  Then simmer for 1 to 1 1/2 hours. Discard the bay leaf before serving.

Spinach, Mushroom and Bacon Cheese Fondue

When Aaron and I found the fondue pot in a box of things I inherited from my parents, we immediately began searching for recipes.  This one was awesome.  We substituted chicken broth for the wine. We dipped broccoli, cauliflower, and bagel pieces - the store was completely out of baguettes!!!  One thing - it doesn't reheat very well, but it still tastes good the day after.

Spinach, Mushroom and Bacon Cheese Fondue

32 ounces chicken or vegetable broth 
16 oz. mild cheddar cheese, shredded 
8 oz. gouda cheese, shredded 
2 tablespoons flour or cornstarch (we used flour, but corn starch would be gluten free )
1 tablespoon butter 
3 oz. frozen chopped spinach, thawed 
3 slices bacon, minced 
1 clove garlic, minced 
4 oz. fresh mushrooms of your choice, chopped
 3/4 cup white wine (or beer) 
Dipping foods: 
Broccoli florets 
Cauliflower florets 
Asparagus spears, ends trimmed and cut into 3" lengths 
Green beans, trimmed 
Granny smith apples, cut into chunks 
Pumpernickel bread, cut into chunks

Directions:

1. Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.
2. In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.
3. Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.
4. Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.
5. Serve fondue with the vegetables, apples and bread.