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.

Ingredients:
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)


Directions:
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.

 

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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!!!