Text 30808, 101 rader
Skriven 2012-11-05 06:53:00 av Dave Drum (62444.cooking)
  Kommentar till text 30799 av JIM WELLER (1:123/140)
Ärende: Squish Recipes
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> We had/have been discussing squash (it's very seasonal)

 JW> Well yes and no. They are at their peak season right now and very
 JW> inexpensive but they store well and are available all year long.
 JW> I have them a couple of times a month year round.

 DD> I was posting today's bulk batch of recipes from the Gay Bay
 DD> Gazette and Chronicle I noticed that the first five are right
 DD> on that subject.

 JW> All the food media are focused on them... obsessively and to the
 JW> point of overkill. I never want to see another pumpkin smoothie, ice
 JW> cream, latte, beer or mousse recipe again!

I know what you mean - I have been avoiding them myself. But, that batch was
from previous times in the Chronicle and is just one of their weekly doses of
"what's seasonal and fresh this week."
 
 DD> I don't know if y'all look them over ...

 JW> I certainly do... and I save them all too.

 DD> but, this might be a good day for that.

 JW> It just so happens that I did a squash dish yesterday. Stuffed
 JW> butternut drizzled with tomato sauce. The stuffing was a mixture of
 JW> bread crumbs, hemp seeds, onion, celery leaves, thyme and black
 JW> pepper moistened with a little melted butter. The tomato sauce was
 JW> tarted up with ginger and a little cayenne. Leftovers were pureed
 JW> with chicken stock and turned into a curried soup with little bits
 JW> of minced carrot floating in it. Both dishes turned out very nicely.

They sounds like it. I have a brace of (locally grown) Acorn squash I picked up
at Humphrey's Market on my Saturday morning trip through their aisles. I also
grabbed a couple pounds of made-right-there Italian sausage and now I know why
I did .... I'll use this recipe, substituting the smallish acorn squash for the
ones I built the recipe around the first time. I figure the stuffing will work
for one (both halves) of the larger squash.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savoury Stuffed Squash (Pork)
 Categories: Squash, Pork, Rice, Vegetables
      Yield: 4 Servings
 
      4 sm Sweet Dumpling Squash; about
           - 8 oz each, seeded *
           Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
      1 lb Italian Sausage; hot or mild
    1/2 c  Chopped yellow onion
     16 oz Can diced tomatoes; w/juice
      6 oz Long-grain/Basmati rice **
    1/2 c  Water
      1 ts Salt
           Pepper
      1 ts Worcestershire sauce
      2 tb Dried parsley
    1/2 ts Dried basil
    1/2 ts Dried oregano
 
  * Small, mildly sweet-tasting squash resembles a miniature
  pumpkin with its top pushed in. It has cream-colored skin
  with green specks. Weighing only about 7 ounces, it has
  sweet and tender orange flesh and is a great size for
  stuffing and baking as individual servings.
  
  ** Or orzo pasta
  
  Preheat the oven to 350øF/175øC.
  
  Cut tops from little squash; discard seeds. Chop the tops
  to add to the sausage and onions, set aside. Cook the
  sweet dumpling squash, uncovered, in boiling water for 5
  minutes, then invert them on a rack in the sink to drain
  well.
  
  In a skillet, cook sausage, onion and the chopped squash
  until meat is browned and vegetables are tender. Drain off
  excess fat. Add undrained tomatoes, uncooked rice, water,
  salt, Worcestershire sauce, pepper, parsley, oregano,
  and basil.
  
  Bring to a boil; reduce heat. Cover and simmer 15 mins
  or until rice is tender. Stuff squash with meat mixture.
  Cover tops with jarred sauce and bake uncovered for 30
  to 35 minutes or until squash is tender.
  
  From: The Fertile mind of Uncle Dirty Dave
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Man who live in glass house should change clothes in basement - Confuzius
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