Posts tagged vegetarian

Grilled Stuffed Squash Blossom Recipe

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I hope you’re all having a great Monday and enjoying your summer! It’s hard to believe that it’s already July.
We’ve been busy around here…keeping up with our garden, chasing Squishy and going for bike rides on the Fox River Trail.
This weekend we had zucchini and summer squash blossoms popping up all over the garden. The female blossoms have a small bulb at their base that a squash with grow from. The male blossoms are often on longer stems and once they close up they’re perfect for stuffing! Pictured below are a couple make blossoms that were growing in a planter on our deck.

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We had some family in town so we had a perfect excuse to fire up the grill and try something new. The 8-10 squash blossoms sounded like fun to play with!
Grilled Stuff Squash Blossoms
4 oz ricotta cheese
2 oz grated fresh Parmesan
A pinch of cumin
1 Tbs minced cilantro
About a tsp of minced jalapeño (leave out the seeds if you’re sensitive to spice)
Salt and pepper to taste
Mix above together and place into a zip top baggie, trim one comer and use to pipe into each blossom.

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We put them on a hot grill and turned over after 4 minutes. After 8 minutes they had some nice grill marks and were warmed through.

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These were fun to make and a healthier alternative to frying. We enjoyed them along side grilled veggie tacos and corn on the cob.

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Southwest Flavors

I have a new recipe for you today! I get so tired of spending so much money on prepackage food. Besides having to spend so much on such a small amount of food, you really can’t be that sure of what all is in it. There are some Southwest Rice Patties that I really like from Morning Star brand, but a package cost $4.99 for 4 patties! I much prefer making up food from scratch at home…it really is less expensive and I know exactly what is in my food. Most of these ingredients are ones that I keep on hand in the pantry anyway.

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~Southwest Black Bean Patties~

1 cup brown rice

2 cups chicken stock…I like to make my own and keep it in the freezer

1Tbs Olive Oil, plus more for cooking up the patties later

1/2 of 1 small onion, diced

1 Large clove garlic, minced

1 can black beans, drained and rinsed

3-4 tsp cumin

1/2 tsp. chili powder

dash of cinnamon

salt & pepper to taste

1/2 can  corn with chilis, drained

1/2 cup bread crumbs

1 beaten egg……this is used for a binder, vegans if you know of something else that could be used, please let us know. 🙂

Heat 2 cups of stock with brown rice until boiling. Once boiling, cover and turn down heat to low and cook for 25-30 minutes depending on your rice. When cooked, fluff and turn out into a large bowl to cool.

Next: Heat olive oil in a frying pan on med/low heat, add onions and cook til transparent, about 3 minutes. Add garlic, black beans and spices, mix well and cook for a few minutes. Add corn and salt & pepper to taste.

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Mix all together and add to cooling rice. Let set for just a few minutes to cool further. Mix in your bread crumbs and beaten egg.

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Form with damp hands into patties. This recipe will make 11-12 patties.

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Cook these a few at a time, for a few minutes on each side, until golden brown.

swcookingpattiesWe like to eat these on warmed wheat tortillas with fresh spinach, cheese, sour cream and salsa. 1 to 1/2 patties per person is plenty for a satisfying dinner.

swpattieontortillaYou could serve these anyway that sounds good to you! Avocado on these is delicious!

There are so many other possibilities for this once you have the basics of this recipe. It all depends on what you want. Another plus of this recipe is that it really didn’t cost that much to make. It cost under $4.00 and made enough patties that we were able to freeze 8 patties after feeding the 2 of us. Now we have an easy go to dinner ready to heat up in a pan any night of the week.

Now, for one more southwest flavor today…There is a turquoise jackalope feltidermy in the shop today!

jackalope32cuJackalope 32 Feltidermy

Thanks for stopping by and have a great day!

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