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pasta
Showing posts with label yellow squash. Show all posts
Showing posts with label yellow squash. Show all posts
Sunday, June 26, 2011
Sunday, February 20, 2011
Thursday, July 9, 2009
Yellow Squash Soup
from eatingwell.com
Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
2 tablespoon extra-virgin olive oil
2 medium shallots or 1 large onion, chopped
3-4 medium summer squash (about 1.5-2 pounds), diced
6 teaspoons chopped fresh herbs, such as thyme or oregano, divided or 3 teaspoons dried italian seasoning
1 32-ounce box reduced-sodium chicken stock
1/2 teaspoon salt
3 cup frozen corn kernels
3 teaspoon lemon juice
1/2 cup crumbled feta cheese
1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 2 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
2. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more.
3. Transfer to a blender and puree until smooth. (At this point I divided the broth into smaller containers and froze 1/2...then added the corn while reheating the thawed soup and continued with the directions)
4. Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice (don't forget...we found it too bland without the lemon juice). Serve garnished with the remaining 1 teaspoon herbs and feta.
Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.
Makes 4 servings
ACTIVE TIME: 30 minutesTOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
2 tablespoon extra-virgin olive oil
2 medium shallots or 1 large onion, chopped
3-4 medium summer squash (about 1.5-2 pounds), diced
6 teaspoons chopped fresh herbs, such as thyme or oregano, divided or 3 teaspoons dried italian seasoning
1 32-ounce box reduced-sodium chicken stock
1/2 teaspoon salt
3 cup frozen corn kernels
3 teaspoon lemon juice
1/2 cup crumbled feta cheese
1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 2 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
2. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more.
3. Transfer to a blender and puree until smooth. (At this point I divided the broth into smaller containers and froze 1/2...then added the corn while reheating the thawed soup and continued with the directions)
4. Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice (don't forget...we found it too bland without the lemon juice). Serve garnished with the remaining 1 teaspoon herbs and feta.
Tuesday, June 23, 2009
cheesy stuffed squash
Ingredients
2 squash1/4 lb bacon
1/8 cup chopped onion
1/4 cup breadcrumbs
1/3 cup shredded cheddar cheese
paprika
salt and pepper
Directions
Boil the squash 10 minutes until softened.
When cooled enough to handle, remove the stems and cut in half lengthwise.
Remove the pulp.
Cook the bacon until crisp.
Saute the onion in 2T bacon drippings.
Add crumbled bacon, breadcrumbs and squash pulp.
Fill the squash shells
Top each shell with cheese.
Broil until melted.
Sprinkle with paprika.
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