Squash Mushroom Medley

Grandma Bressler used to make a squash casserole that I liked, unfortunately I never got the recipe from her but I suspect it was made with mushroom soup. I was looking for a similar recipe online but decided to shortcut and save calories with this improvised but tasty dish.

1 yellow squash, sliced

1 zucchini, sliced

2 mushrooms, sliced

1 slice of onion chopped

pepper

dash of butter

splash of milk

Sauté until veggies are tender, about 10 -20 minutes depending on freshness and thickness of slices.

Notes:

It was fine as is, but I might try some herbs next time.

I didn't brown them but you could if you like.

Tried a new veggie this weekend, Delicata squash

I sliced it in fairly thick slices and sprinkled it with brown sugar and sweet spices...delicious!

Roasted Delicata Squash

Delicata squash, sliced thickly

Butter, melted
Ground Cloves
Ground Ginger
Ground Nutmeg
Ground Cinnamon
Brown Sugar

Coat rings with melted butter. Sprinkle each spice using smallest amount possible of the cloves and ginger and nutmeg (they can be very overpowering if not careful). You can be a little more generous with the cinnamon.

Roast in oven (or toaster Oven) on 350 for 15 minutes, turn and roast other side for 15 minutes more. Then increase heat (broil 425) to brown if not caramelized enough yet.
Watch carefully to prevent burning during the broiling stage.

Tastes like candy!

Notes:
I cut up a sweet potato and used the butter nutmeg and cinnamon on it and put it in the oven with the squash. More candy...

An easy way to eat more vegetables

Roasted (or grilled) Vegetables
Slice or cut any of the following into bite size chunks, slices or wedges:

Sweet Potatoes (slices work well)
Potatoes
Squash
Zucchini
Eggplant
Asparagus (leave whole)
Bell peppers
Onion slices
mushroom

Coat with Olive Oil; sprinkle with salt and pepper; sprinkle with herbs ( Rosemary very good , try thyme, etc Roast 20-30 minutes depending on temp and size of vegetable pieces.

Try any veges you like!

Amazingly good broccoli dish

EJ's Broccoli, Squash and Carrot Medley

1 c Broccoli, cut in bite size pieces
1 Yellow squash, sliced
2 Carrots, thinly sliced
3-4 cloves garlic, chopped
1 tsp Butter (optional)
2 T water
Black Pepper
1/2 c Shredded Cheddar Cheese
Layer carrots, squash, broccoli and garlic in skillet. Add water and butter if desired, cover and saute until tender. Top with cheddar cheese.

Notes:

Be careful not to overcook the broccoli and especially do not brown.

I put the carrots on the bottom since they take a little longer to cook.

You may need more or less water.

This one is very good even without the butter.

Veggies, veggies and veggies

Here is one of my latest discoveries for healthy vegetable recipes...

Calabacitas



I first got the idea from one of my favorite new healthy cooking sites "Eating Well". Then I researched various recipes and made my version...




1 T Olive oil
1 whole sweet onion
3-4 cloves of garlic, chopped
1 zucchini
1 yellow squash
1 cup corn
1/4c Roasted red pepper, chopped or cubanelle
1 can diced tomatoes ( 15 0z) including liquid
1 can green chilies, or fire-roasted green chilies
1/4 c Cilantro or more if desired
1/2 tsp Oregano
Black Pepper to taste


First saute the onions, garlic, squashes, corn and black pepper over low to medium heat in olive oil to soften, ~ 5 minutes ( do not brown).

Add remaining ingredients saute a couple minutes until everything is heated and some liquid has evaporated.

Serve...


Notes:

You can slice or dice the veggies. I think the slices might look prettier...

I used frozen corn but fresh would probably be even better (canned would be fine too, just drain).

I used Hunts Oregano, basil flavor diced tomatoes which were yummy. Some recipes said to omit the liquid but I included it. Also can use fresh tomatoes. I recently made this with fresh tomatoes and it was great.

I highly recommend Trader Joe's fire roasted green chilies, they gave it a nice amount of spice. Made this again with regular green chilis and a roasted cubanelle pepper. It was very good, after reheated the cubanelle pepper became spicier...


The next morning I made a breakfast burrito using the leftovers and egg with cheese wrapped in a tortilla.

The leftovers were great by themselves too...