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This was cross-posted to my other blog:

Wow! I did say the blog was going to be occasional, but who would have thought I'd get so busy that I wouldn't be able to update this space for about a year. I guess, I am going to have to remedy that.

So, last night I had mentioned what I hade made for dinner in both my Google+ and FaceBook accounts which prompted least one request for the recipe. So here goes...

Stuffed Patty Pan Squash

Serves 2
2 large patty pan squash (approximately 6-7 inches across)
1/2 medium onion finely chopped
1 to 1.5 C of cubed bread, I used a hearty black bread (My cubes were about 3/8 of an inch square)
1 large clove garlic, minced
4 slices of bacon, thick cut, and cooked crisp
1/4 C Romano cheese, grated
Salt and Pepper to taste

Take bacon arrange it on tray and cook it in oven @ 375° until crisp. Set bacon aside on paper towels and let drain. When cooled, chop bacon into small pieces and set aside. Keep the bacon drippings, we're going to use them later.

Fill a large pan, with about 1-2 inches of water. (I used my casserole pan.) Bring water to boil and place squash inside; cover pan and leave boil for about 10 minutes. When area near stem is easily pierced by a knife or fork, remove the squash from the water and set them aside so they can cool.

In the mean time, cube your bread, dice your onion and garlic.

By now your squash should be cool enough to handle. With a large knife, cut across the stem of the squash, so that you halve the squash, and it looks like top that has been bisected vertically. Carefully scoop out the, seeds and leave as much meat of the squash as possible. Next scoop out as much of the squash meat as possible and place in a large bowl, leave about 1/4 inch of meat inside the skin. Roughly chop the squash you have removed, and keep it aside for a few minutes. Now, take those hollowed out halves, spray or coat the insides with olive oil and season with salt and pepper and let them sit for a few more minutes.

Next take a skillet and using the in the bacon drippings, (I told you we would use them later) sauté the onions and garlic until they are translucent, add the squash and cook for another minute or two. Now add in the chopped bacon and toss in the cubed bread so that is soaks up any juices. Remove the skillet from the heat and stir in the cheese and any more salt and pepper you are planning on using.

Next, take the mixture and stuff it inside of the squash halves. If it overflows that is fine. Place the stuffed halves in a baking dish, cover it with foil and bake for about 10 minutes at 375°. Take off foil and then bake for 5 more minutes uncovered. When that is done remove them from the oven and plate up.

I chose to serve these with a chicken broccoli rabe sausage.

That's it! And my apologies in advance for not having pictures of this treat, as I was too hungry to break out a camera.

Adapted from Michele O'Brien's recipe on
mujetdebois: (Tomato2)
5 large yellow tomatoes, rough chopped
1 yellow bell pepper, rough chopped
1 peeled and seeded cucumber, rough chopped
5 cloves of garlic
1 jalapeno chili, seeded
1/2 small red onion
1/4 cup fresh squeezed lemon or lime juice
2 tsp. olive oil
1/4 C fresh parsley leaves
1/4 C cilantro leaves
salt & pepper to taste

In food processor bowl or blender jar, add half the tomatoes, half the bell pepper and half the cucumber; puree. Remove mixing bowl, place rest of tomatoes, cucumber and bell pepper in jar/bowl and puree this as well. Process in short pulses until you reach desired consistency, leaving some
texture. Add to mixing bowl and stir into puree. Adjust seasonings. Cover and chill for 15 mins. Makes 6 servings of about 1 cup each.

Variation: At table sprinkle white or brown balsamic vinegar on the soup to taste.

**You can substitute red tomatoes and peppers for yellow.


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