Saturday, July 18, 2009

Fresh and Good: Summertime Recipes

I am totally enjoying summer this year and the bounty of our garden! I have a couple recipes I'd like to share with you. The first one is for Squash Fritters which I made the other night from our garden squash and I served it with the Fried Rice (using green beans from the garden instead of frozen veggies, which I didn't have on hand) that was on the blog a while back... yummy!

2 cups grated raw squash (yellow or zucchini)
½ cup onion, diced
2 cloves garlic, diced
½ teaspoon sea salt
Enough black pepper to suit your palate
7 - 8 tablespoons flour
3 tablespoons melted organic butter or 1 ½ tablespoons olive oil

Mix all ingredients together well, making sure the mix is not too wet or soupy. (Squash has a pretty high water content.) If so, add another tablespoon of flour. Drop by spoonfuls into hot vegetable oil. Brown on both sides, about one minute for each side. Drain in paper towel, and serve hot. Makes four servings. If there are leftovers, refrigerate, but do not warm them in microwave. Instead, stick them under the broiler for a very short time.

Here is something for folks with a sweet tooth... I'm not so much a dessert eater these days, but I can't resist this! Our blueberry bushes are really getting full, so I have to have something to do with them all. Fortunately they freeze well, too, so we can enjoy this at Christmas time too... a family favorite.

1 – 2 pints fresh blueberries (can use frozen from last year’s garden)
½ cup soy milk
½ cup sugar
1 teaspoon vanilla
¾ cup cold organic butter, plus 2 extra tablespoons
2 cups biscuit baking mix / flour
½ cup brown sugar
½ cup chopped nuts

Preheat oven to 325. In bowl, combine blueberries, soy milk, sugar, and vanilla.
In larger bowl, cut ¾ cup butter into 1 ½ cup biscuit mix until crumbly. Add blueberry mixture. Spread into greased or sprayed 9-inch square baking pan.
In small bowl, combine remaining ½ cup biscuit mix and brown sugar; cut in remaining 2 tablespoons of butter until crumbly. Add nuts. Spread over top of cobbler.
Bake 1 hour and 10 minutes until golden brown. Serve warm. Be sure to refrigerate leftovers.

Last but not least...

½ cup sugar
1 tablespoon cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup water
1 pint fresh blueberries

In saucepan, combine sugar, cornstarch and spices. Gradually add ½ cup water. Cook and stir until thickened. Stir in 1 pint of blueberries. Cook and stir until hot. Serve with pancakes instead of maple syrup, over pound cake, brownies, with blueberry cobbler, however…. it’s delicious! Can be refrigerated for about a week or ten days. But be sure to warm on the stove when you serve it.


silentlotus creations said...

Welcome to the blog, Rebecca! What an awesome first post- thanks so much. :D

FireHorse3 said...

Those fritters sound delicious - must give that a try as our zucchini plants are just starting to produce loads! :0P

Love, Luca said...

mmmmm!! I'm going to have to try both of these recipes!! thanx, rebecca :)