Using the last of my Odessa squash

I found a very large Odessa squash in my garden last week.  I was inspired by the cool weather and the largeness of the squash to make a stuffed squash.  I did some searching in cookbooks and on line and adapted several recipes to create this simple dish.  I used a leek and parsley from the garden in the recipe.

1 cup quinoa, dry
2 cups water
2 tbsp. olive oil
1 large leek sliced thinly
1/2 tsp.dried hot pepper/garlic/herb mix
1 large squash
1 large summer squash, cut in half and scooped of its squashness
1/4 cup sour dough breadcrumbs
Several slices of muenster cheese (as per taste)

1. Prep quinoa in a rice cooker combined with 2 cups water.   If you do not have a rice cooker, simply simmer quinoa and other ingredients over medium heat on stove top for 20 minutes until tender.

2. In the meantime,  cook leek, squash and herb mixture in a little  olive oil; stir in cooked quinoa.

3. Fill Odessa halves with mixture, top with cheese and bread crumbs

4. Bake at 350 degreees for 45 minutes.



What’s left in the Garden, goes on the Pizza

Picked a few peppers, and used the sauce made from my tomatoes to make pizza tonight as a send off for Joe.   We ate the pizza as we downloaded files, uploaded movies and music, printed photos and packed suitcases.  Joe is off to Ghana tomorrow and he is well fed and ready to go!

Eggplants from my garden

Young eggplants

Eggplant Parmesan

These wonderful young eggplants have been sprouting from my plants.  And I decided to make Eggplant Parmesan minus the breading and frying.  So I sliced the eggplant lengthwise, oiled them and put them on the grill skin and all.  While they were on the grill I made a fresh tomato sauce using my standard recipe:

Put a few chopped cloves of garlic and one or two chopped hot peppers to cook in hot olive oil in a frying pan, do not let the garlic burn! but after 2 minutes, add 2-3 cups of fresh chopped tomatoes into the oil with 1/2 salt and 1/2 cup of chopped fresh basil, turn up the heat for a few minutes, and then let simmer on a lower heat for 5-6 minutes to let the sauce thicken.  Once it has thickened, add more (1/4 cup) of basil.  It is done!

Next, begin to make the Eggplant Parm.  Layer the grilled eggplant in a casserole dish, starting first with a few spoons of the sauce.  Sprinkle each layer with grated Parmesan and grated Romano.  Repeat for three or four layers.  Bake in a 350 oven for 20-30 minutes.   Delicious!!!