Friday, July 8, 2011

Squash coming out of your ears?!

With an abundance of summer squash from family and neighbors I took to my favorite search engine to find creative new ways to use our bounty!  The first recipe that caught my eye was from My Little Kitchen.  I tweaked it by using 1/2 cup  of bread crumbs, and 1/2 cup cornmeal- instead of the spelt bread crumbs.   I nixed the tomato sauce, but think it would have been a great addition! 

The second squash creation was a creamy summer squash soup- perfect even on a 90 degree day!  Into the Dutch oven (which feels out of place in summer cooking) went 1/2 of a white onion roughly chopped, 3 cloves of smashed garlic, 3 chopped up carrots, 3 large yellow squash- peeled and cubed- and about a TBSP olive oil.  Let it cook for 5 or so minutes until the squash is getting brown edges and the onion is getting soft.  Add 4 cups of chicken stock - or veggie, but I used what was available- 1/2 cup (or more!!!) white wine. We were out of cooking wine, so in went some Chardonnay!  Let it simmer until the carrots are soft- 10ish minutes...maybe?!.  Add mixture into blender or food processor in small batches- or you will end up with soup me!  I whirl mine for a while... making it extra creamy!  Put it back in the Dutch oven on a low setting and add 1 cup milk- I use 1%.  To season the soup I add a variety of spices to taste.  It started with salt and pepper, tumeric, and chili seasoning.  After tasting, it needed cayenne pepper (a healthy dose!) and more salt. 

Now I'm waiting for the next batch of squash to come in.... if only my green thumb was as successful as my kitchen creations!

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