Week of August 28, 2020
Tex-Mex Summer Squash Casserole
Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.
1 hr 30 mins
2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
⅔ cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos, (about 1/2 cup), drained
½ teaspoon salt, or to taste
2 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided
¼ cup all-purpose flour
¾ cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish
Step 1 Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Step 2 Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
Step 3 Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
Chili-Brown Sugar Delicata Squash with Pears
Pears and delicata squash tossed with brown sugar, chili powder and bacon is a delectable combination. To make this vegetarian, omit the bacon and toss the squash and pears with the brown sugar and chili powder during the last 5 minutes of roasting.
Source: EatingWell Magazine, November/December 2010
By EatingWell Test Kitchen
1 pound delicata squash (about 1 large)
2 medium ripe but firm pears, sliced
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 slices bacon
2 tablespoons water
1 tablespoon light brown sugar
1 teaspoon chili powder
Step 1 Preheat oven to 425 degrees F.
Step 2 Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.
Step 3 Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.
Step 4 Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate.
Step 5 Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.
A creamy peanut butter-and-yogurt layer and crunchy cornflakes in this recipe turn plain bananas into an extraordinary treat.
Source: Diabetic Living Magazine
By Diabetic Living Magazine
⅓ cup coarsley crushed cornflakes
2 tablespoons flaked coconut
2 tablespoons vanilla fat-free, low-calorie yogurt
2 tablespoons peanut butter
2 bananas (each about 5 ounces or about 6 inches long)
In a small skillet, combine crushed cornflakes and coconut; cook and stir over medium heat for 2 to 3 minutes or until coconut is starting to brown. Remove from heat; set aside. In a small bowl, combine yogurt and peanut butter.
Slice each banana in half crosswise and then lengthwise to make 8 pieces total. Place each piece, cut side up, on a small plate. Spread peanut butter mixture atop banana pieces. Sprinkle evenly with the cornflake mixture.
Menu # 2
Entrée or side
Cauliflower Steaks with Chimichurri
In this stunning, healthy cauliflower recipe, a head of cauliflower is cut into thick slabs then roasted until caramelized and served with chimichurri, a garlic-herb sauce. The cauliflower steaks make a fine accompaniment to actual steaks, or better still, serve them on their own as a vegetarian alternative to steak. Each head of cauliflower will provide 2 to 3 steaks from the center--the sides tend to crumble. For a truly show-stopping presentation, use the center portion of 2 heads and save the rest of the cauliflower for another recipe that calls for cauliflower florets.
By Molly Stevens
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon minced jalapeño pepper
¾ teaspoon salt, divided
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh thyme
2 tablespoons water
2 teaspoons sherry vinegar
½ teaspoon paprika
Olive or canola oil cooking spray
1 large head cauliflower (about 3 pounds)
Freshly ground pepper to taste
3 tablespoons finely chopped flat-leaf parsley
Step 1 Combine oil, garlic, jalapeno and 1/4 teaspoon salt in a small saucepan or skillet. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes, but don't let it brown. Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside.
Step 2 Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.
Step 3 Remove any outer leaves from the cauliflower, but leave the stem intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes--it's the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the pan; sprinkle small pieces in any empty spots. Coat the cauliflower with cooking spray and season with the remaining 1/2 teaspoon salt and pepper.
Step 4 Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a knife, lll to 35 minutes.
Step 5 Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.
Grated carrots are anything but plain when tossed with with parsley, lemon juice and cumin.
6 carrots, coarsely grated
½ cup chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1 teaspoon ground cumin