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My garden is producing and I have squash coming out of my ears. Does anyone have any recipes that a child might like? All I know how to do with squash is boil it. This is the yellow kind.
Haven't made them myself, but I have made zucchini patties often, which are basically the same. They are easy to make, very delicious, and kids usually like them. They are great for summer parties and picknicks too. You can eat them on their own or get creative with dips. They are great with yoghurt-garlic based sauces, for example.
Chef Mick Member # 11209
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i have one you cook your squash in a little water .salt and pepper and a little butter..when done mash it up and add like 2 tablespoons of cream cheese in it and mix all together....easy but so delicious
another one is i cut it up in rounds and fry them in a little olive oil and a little butter with onion and garlic till done.at the end add fresh basil, salt and pepper or crushed red pepper flakes yummy ...you can tell i love squash too
of_gold Member # 13418
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I'm going to try all of these. Thanks for posting.
I tried the one with cream cheese last night. At first I didn't care for it but once it cooled it was wonderful and I will make it again.
I think next I will try the squash patties. If I could remember how to post pictures I would post one here of my garden
*Dalia* Member # 13012
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quote:Originally posted by of_gold: If I could remember how to post pictures I would post one here of my garden
That will have to do for now, It has taken almost an hour to post these and I need to get ready for yoga.
metinoot Member # 17031
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Any more squash recipees like the one Dalia posted.
I tried the squash patties but added some crushed red pepper flakes to the patties, good.
The squash patties recipee can also be frozen for future meals. I'd like to bank roll 20 some veggie recipees that can be frozen, being able to pull them out on nights I am just to tired to cook an entire meal would be heavenly especially in winter.
Last winter I nearly choked on root veggies and turkey chili.
*Dalia* Member # 13012
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quote:Originally posted by metinoot: I tried the squash patties but added some crushed red pepper flakes to the patties, good.
Thanks for the feedback, glad you liked them.
Here's another one that I haven't cooked yet since I can't find cymling. However, I might try it with another type of squash:
Breaded Cymling
Use 1 or 2 cymlings, as desired. Lay the cymling flat and cut it into 1/4 inch-thick slices. Dip the slices first in well-beaten egg, then in fine dry bread crumbs lightly seasoned with salt and pepper. Fry in butter on each side, over moderate heat, until golden brown.
(From "American Harvest" by Nava Atlas)
quote:Originally posted by metinoot: I'd like to bank roll 20 some veggie recipees that can be frozen, being able to pull them out on nights I am just to tired to cook an entire meal would be heavenly especially in winter.
Mh ... I freeze stuff all the time. All sorts of soups are generally very good for freezing, so are lentil daals. Also, I sometimes make the yeast dough for naan bread, divide it into balls and freeze them. So when I get a sudden craving for naan, I don't have to go through the procedure of preparing the dough, letting it rise and so on.
'Shahrazat Member # 12769
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quote:Originally posted by of_gold: I have had a hard time up loading my images but I finally got one! My Squash My Garden Mystery Vegetable Shah, This one is for you. Identify the Vegetable!
Ohh I have just realized this, these look pretty good Gold And sorry I have no idea what it is but looks like something delicious for cows and sheep Don'T think it is a vegatable
quote:Originally posted by SherryBlueBerry: Could it be a radish?
nope Sherry its a dandelion
of_gold Member # 13418
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omg, it does look like a dandelion..... but how can that be? I started the seeds last winter, indoors. I was wondering if it could be Ox Eye Daisy's because I have saved those seeds. There have been no blooms, yet.
Shah, you should see my garden now. Its lush. I will try and remember to take some more pictures.
fyi I tried all three of the squash recipes. The fried squash was simple and very good.
I didn't mash up the squash with cream cheese. The first time I made it I didn't think much of it at first but after it sat a bit it was amazing. The second time I made this I had too much water in it.
The squash patties turned out like pancakes which I didn't expect. Mine were a bit bland but I still liked it. The 9 year old didn't care for them though. Maybe I could of put syrup and he would have liked it better. I didn't try that. Actually he doesnt't care for squash very much at all, seems that he liked the cream cheese recipe the best though, he loves cheese.
Oh, someone told me that fried squash dipped in corn meal is great but I haven't tried it yet. Squash production is winding down.... green beans are next.
What is Cymling?
Chef Mick Member # 11209
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Cymling is a white squash thats round and flat..i think .almost like pattiepans .you see them in the fall like for decorations around Halloween or thanksgiving with the little pumpkins and gourds
*Dalia* Member # 13012
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In the book I got the recipe from, it says:
The first time I asked my husband to buy some for me, I described it as looking like a pale-green flying saucer with scalloped edges. He had no trouble finding it.
Chef Mick Member # 11209
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quote:Originally posted by *Dalia*: In the book I got the recipe from, it says:
The first time I asked my husband to buy some for me, I described it as looking like a pale-green flying saucer with scalloped edges. He had no trouble finding it.
thats exactly what i was talking about ...thanks again Dalia
of_gold Member # 13418
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I planted some of those and have had blooms but no....Cymling. How do you pronounce it. I just called it white squash.
of_gold Member # 13418
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I just came from my garden and there are at least 3 huge cantaloupe. They are all green so they are still growing. I also have blooms on my egg plant.
Next year I am going to double the size of my garden. I now have a huge plastic drum to collect rain water in which has a spicket at the bottom to attach a hose.
I am a bit disappointed in my tomato production but I think it is because I have hardly fertilized.
metinoot , I want to learn what can be frozen too.
metinoot Member # 17031
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squash patties were delicious, but man talk about loosening the plumbing!
*Dalia* Member # 13012
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quote:Originally posted by Chef Mick: of Gold: its a dandelion
Here is a delicious Lebanese recipe using dandelion:
Hindbeh
Preparing the Dandelions
When you pick the dandelions, make sure you don’t pick other weeds with them and be careful of insects such as spiders. You should find dandelions grown in lawns and on sidewalks.
Chop the dandelions finely, wash thoroughly in several changes of water and drain. Wrap the leaves in a tea towel and twist the tea towel to drain all the excess water and bitterness.
Taste a dandelion leaf. If it is not too bitter, then it should be good to cook. If it is (and by bitter, I mean BITTER), blanch the dandelions in boiling water and 1/2 a tsp of sodium bicarbonate for 3 to 5 minutes. It’s preferable not to blanch if you can handle the bitterness.
Ingredients
500 g dandelion leaf, prepared as above (weighed before blanching) 4 large onions, cut in thin wings (halved, then diced vertically) 4 cloves of garlic, finely chopped ½ cup olive oil ½ cup lemon juice 2 tsp salt 1 cup boiled chickpeas (optional) ½ cup Greek style yoghurt (optional) 2 tbsp toasted pine nuts (optional)
In a large frypan, heat up the olive oil and fry the onions with a tsp of salt on a gentle heat
When the onions are slightly golden, remove half of them and set aside
Continue to fry the onions, stirring every couple of minutes until they caramelise. Turn the heat down if they are cooking too quickly and keep a watchful eye, as they burn very easily
Once caramelised, remove the onions, and keep the oil in the frypan
Using the same oil, add the half cooked onions you removed earlier and the garlic and fry until the garlic begins to turn golden
Add the dandelion leaf and the remaining salt. It might look like too much in the frypan, but the volume will drop significantly once cooked for a minute or two
Keep cooking, stirring every couple of minutes until most of the moisture in the dandelion has evaporated. The colour should be getting dark, but not burn. The ingredients will begin to stick to the bottom of the pan. Keep cooking for 5 minutes, turn off the heat and add the lemon juice
The dandelion leaf will absorb the liquid quickly. You can now set aside to cool and then refrigerate
Once cool, you can toss in the boiled chickpeas (cold) and the pine nuts. Top with yoghurt and then the caramelised onions and enjoy
posted
I am now sure that the mystery vegetables are daisies . I had two little helpers when I was planting seeds to start indoors.
Chef Mick Member # 11209
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quote:Originally posted by of_gold: I am now sure that the mystery vegetables are daisies . I had two little helpers when I was planting seeds to start indoors.
who would of thought it was a daisey :eek:i swore it was dandys
Momma_Dukez Member # 16037
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make mashy from them....hollow them out with a spoon in a twisting motion and stuff em with beef or rice. steam them then slice them in circles. my kid loves them.
mish-mish Member # 10728
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I slice up any of my veggies that are squash, onions, eggplant and grilling peppers. I put some olive oil, salt, pepper, lemon and slap those puppies on the grill. Very good and each night it's a little different depending on what I have. Sometimes I put cilantro or rosemary on the grill.
metinoot Member # 17031
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Apple-Squash Fritters, adapted from Soul of a New Cuisine
2 apples, peeled, cored, and cut into 2-inch cubes (we used Jonagolds) 2 pounds Kabocha squash, peeled, seeded, and cut into 1-inch cubes 4 garlic cloves, peeled 3 tablespoons olive oil 2 tablespoons sugar 1 teaspoon ground cinnamon 2 teaspoons garam masala 1 teaspoon salt 1 tablespoon cornstarch 1/4 cup sorghum flour 1/4 cup sweet rice flour plus 2 tablespoons sweet rice flour 1/2 teaspoon xanthan gum 2 cups peanut oil
Preheating. Preheat the oven to 350°.
Roasting the apples, squash, and garlic. Put the apple and squash pieces, plus the garlic cloves, on a baking sheet. Brush them with the olive oil. Roast in the oven until the garlic has softened, about 15 minutes. Take out the garlic and put the baking sheet back in the oven. Roast the apple and squash until they are soft, about 20 more minutes.
Making cinnamon sugar. Mix the cinnamon and sugar together.
Mashing the squash mixture. Put the roasted apples, squash, and garlic in a large bowl. Mash them all together with a fork or potato masher. Add the garam masala, salt, cornstarch, the sorghum flour, 1/4 cup of the sweet rice flour, and xanthan gum. Stir until combined. Shape the dough, which will be soft, into 2-inch balls. Roll the balls in the remaining sweet rice flour.
Frying the fritters. Heat the peanut oil in a deep pot (make sure no little ones are nearby) until it reaches 350° on a candy thermometer. Lower the squash balls into the oil, gently, and let them fry, turning them once in a while, until they are golden brown, about 4 minutes. Take the fritters out of the oil with a slotted spoon, pausing to let the oil drip back into the pot, and put them on paper towels.
Sprinkle the fritters with the cinnamon sugar and eat as soon as they are cool enough to touch.
Feeds 4 hungry adults, plus a couple of little ones.
I am trying this one out sometime this week. Wish me luck!
metinoot Member # 17031
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Warning label on the recipe I posted above (not diet conscious):
Nutrition Facts Serving Size 123 g Amount Per Serving Calories 200 Calories from Fat 158 % Daily Value* Total Fat 17.6g 27% Saturated Fat 1.5g 8% Trans Fat 0.1g Cholesterol 0mg 0% Sodium 203mg 8% Total Carbohydrates 10.9g 4% Dietary Fiber 1.6g 6% Sugars 5.8g Protein 1.3g Vitamin A 3% • Vitamin C 24% Calcium 2% • Iron 3% Nutrition Grade C+ * Based on a 2000 calorie diet
metinoot Member # 17031
posted
CORN AND SUMMER SQUASH RATATOUILLE
□ 3 tbsp. olive oil □ 1 onion, coarsely chopped □ 1 clove garlic, crushed □ 3 med. yellow summer squash, halved lengthwise and thinly sliced □ 1 can imported whole tomatoes, crushed □ 1/4 c. chopped fresh basil □ Salt and freshly ground black pepper □ Pinch allspice □ 4 ears fresh corn, kernels removed (or use 1 pkg. frozen deluxe corn, thawed)
Heat oil in skillet and cook the onion over low heat for 10 minutes or until it is soft, but not brown. Add garlic, squash, tomatoes, basil, salt and pepper and allspice. Continue cooking, stirring occasionally for 20 minutes or until squash is soft. Add corn and stir thoroughly. Cook 20 minutes or until squash almost falls apart
This side dish is delicious served with grilled chicken or steak. Add a tossed green salad and you've got a complete summer meal.
SherryBlueBerry Member # 13867
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and now I am sooo hungry....this corn and summer squash ratatouille sounds delicious! Might try it this weekend.
Chef Mick Member # 11209
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cheesy squash casserole
Ingredients:
1 tablespoon vegetable oil 6 medium yellow summer squash, thinly sliced 1 large Vidalia onion, thinly sliced 1 tablespoon butter 1/2 cup grated Parmesan 1 cup shredded sharp Cheddar 1/2 cup sour cream Salt and freshly ground black pepper 1 sleeve crackers, crushed medium to fine (recommended: Ritz) Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
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Don'T think it is a vegatable 
