Squash Lasagna

As a side dish or as a main dish this is a tasty combo of herbs and vegetables that is rich and flavorful. The colors make it a great Halloween dish and you can make it ahead.

Squash Lasagna
1 small eggplant
2 small zucchini
2 small yellow summer squash
4 plum tomatoes
1 large sweet onion
1/2 cup butter, melted
1/2 cup minced fresh parsley
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon each dried thyme, oregano, tarragon and basil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Cut vegetables into 1/4-in. thick slices. In a greased 13-in. x 9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon. Yield: 13 servings (3/4 cup each).

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Yellow Squash Galette Pie

There is nothing worse than picking all the recipes, writing all the posts and then forgetting to make them live, so here are all the recipes for this point in the month that all went up on one day.  Sorry!

This recipe can make an appetizer or a side dish.  It uses pesto as the flavoring, which is a wonderful item to craft this time of time.

Yellow Squash Galette Pie

2-3 small yellow squash

1/3 cup ricotta
3 tablespoons pesto (see a quick recipe here)
Olive oil
Salt
1 sheet puff pastry

Directions
Cut squash into very thin circles. Lay a sheet of puff pastry on a greased baking sheet & top it with a layer of squash rings, then add ricotta and pesto and more squash circles.  Pinch the edges of the pastry upward to form sides. Drizzle the pastry with olive oil and salt.  Bake the galette for 15-20 minutes at 400F until the edges are golden. Serve hot.

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Spicy Butternut Squash Stew

When we travel I make a point of picking up a cookbook or two.  Usually something regional that highlights local recipes.  This exposes me to regional cuisine even after I leave an area.  This year we traveled to Gatlinburg where I picked up several recipes, but on our way we stopped at the Kentucky Artisan Center.  These types of craft and art shop focusing on the state are something every state should fund, but few do.  Our favorite is in West Virginia, called Tamarack, this one was wonderful too and the selection of sauces and food flavored with Kentucky bourbon was immense.

This recipe, which I adapted from one found in The Kentucky Fresh Cookbook by Maggie Green, uses butternut squash in a spicy stew with chickpeas.  It is richly flavored and has a wonderful selection of warming spices making it perfect for fall.

Spicy Butternut Squash Stew

2 Tbls olive oil

1 large onion, chopped (about 2 cups)
4 cloves garlic, chopped
1 Tbls minced fresh ginger
1 ½ tsp cinnamon
¾ tsp turmeric
1 tsp thyme
1/8 tsp cayenne pepper, optional
1 butternut squash, peeled, seeded, and cut into chunks (About 3 cups)
1 ½ cups reduced sodium chicken broth, divided
One 28-ounce can diced tomatoes, drained or 2 large tomatoes seeded and diced
1 ½ cups cooked or one 15-ounce can chickpeas, drained
½ cup fresh minced cilantro or parsley

Directions:

In a large skillet, heat oil over medium heat.  Add the onion and cook over medium heat until softened and golden, about 8 minutes.  Add garlic, ginger, cinnamon, turmeric, and cayenne pepper and cook for 1 minutes.  Add squash and ½ cup of chicken broth.  Cover and cook for 10 minutes or until the squash is soft enough to pierced with a fork.  Add the tomatoes, chickpeas, and remaining 1 cup of chicken broth.  Cover and let cook about 10 more minutes, until the vegetables are softened.  Stir in cilantro or parsley, salt and pepper to taste.

To find any recipe featured this month - use the search box and type: SCJSep

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Spaghetti Squash Egg Cups

This awesome egg recipe can be lunch or breakfast.  Serving size is 2 egg cups and the technique with the spaghetti squash makes it possible to use the squash cups for a variety of recipes as a low carb substitute for “bird nests.”

Spaghetti Squash Egg Cups 

1 medium spaghetti squash

2 teaspoons cooking oil
2 stalks green onions, chopped
1 large egg white
1/4 teaspoon salt
Black pepper, to taste
1/8 teaspoon garlic
1/4 teaspoon parsley
1/4 cup all-purpose flour or chickpea flour if you are avoiding gluten
1/2 cup shredded cheddar cheese
8 large eggs

Directions

Preheat the oven to 425°F. Spray a 12-well muffin tin with cooking spray.

Wash the spaghetti squash, and use a knife to poke 8–10 holes into it. Place squash into a microwaveable dish. Microwave for 7 minutes; turn over and microwave for an additional 7 minutes. Allow squash to cool for 5 minutes. Cut off the ends of the squash and cut in half. Remove seeds, and use a fork to scrape pulp into a mesh strainer. Press down on squash pulp to drain liquid.

Heat cooking oil in a medium skillet on medium-low heat. Reserve a handful of green onions for garnish. Add remaining onions to the pan, and sauté for about 5 minutes, or until soft.

Put squash, green onions, egg white, salt, pepper, garlic, parsley, flour and cheese into mixing bowl. Combine until well mixed. Evenly divide mixture into 8–10 muffin-tin wells (depending on size of your squash). Press down on the bottom and sides of each well to create a “nest.” Bake for 15 minutes, until the edges become golden and crispy.

Reduce the heat to 375°F. Remove muffin tin from oven, and carefully crack 1 egg into each well. Bake an additional 10–12 minutes, or longer depending on how you like your eggs. Garnish with green onions, and serve.

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Oatmeal Floral Deluxe Milk Bath - Monthly Bath Blend

October is a month where your skin starts to dry out.  The heat may be on in the hime, the sun screen is not liberally applied anymore, and because it is no longer hot you are drinking less water and your skin begins to dry out.

Bath sachets (also known as bath tea) make a lovely, luxurious soak that can be beneficial to skin, ease stress and help soothe aches and pains. These steep in the tub, making a luxurious soak. If some tender therapy is needed to ease sore feet, you can try these as a foot soak instead.

Obtain a drawstring pouch or make a bag out of cheesecloth, organza, terry cloth or muslin, large enough to hold anywhere from 1/4 cup to 1/2 cup of this herbal mix. Tie them tightly shut so the loose ingredients won’t float out. After use the contents can be emptied, the pouches rinsed out then washed to be refilled and reused.

These amounts will make a batch at a time to be stored in an airtight container until needed.

Oatmeal Floral Deluxe Milk Bath 
1/2 cup powdered milk
1/2 cup Epsom salt
1/8 cup baking soda
2 Tbls cornstarch
1 cup oatmeal
1/2 cup lavender

Preparation:
Fill the bag with a 1/4 to 1/2 cup of the Sachet Blend. Two ways these can be enjoyed, either hang them on the tap while the hot water is running, making sure the water is running through them. Once the tub is filled, let them float around.  Or the Infusion Method: Boil a quart of water, turn off heat, add pouch, cover, then steep (for at least 20 minutes for best results). Add the piping hot infusion (and the bag) to a full tub, being careful while pouring to avoid burning yourself.
Note: Do not steep in an aluminum pot.

No Cook Summer Squash

This month the theme is squash.  I am going to include summer and winter squash as much variety as I can find, so you will experience not only side dishes, but salads and desserts as well.

I am starting with this simple summer squash salad,  It is easy to make and can be enhanced with fresh rather than dry herbs.

This quick and easy salad is full of protein and vegetable goodness.  And it uses the end of season garden bounty to the fullest. A perfect vegan recipe for a no meat Monday.

No Cook Summer Squash

1 ½ cups summer squash, thinly sliced

1/2 cup crumbled feta
1 Tbls lemon juice
2 Tbls olive oil
1 Tbls dried parsley or 1/8 cup fresh torn leaves
2 tsp dried tarragon or 1 ½ Tbls fresh torn leaves
1 tsp dried mint or 1 Tbls fresh torn leaves
1/4 teaspoon each salt and pepper

Directions:

Toss sliced squash, feta, lemon juice, olive juice, herbs, salt and pepper together in a bowl.  Chill briefly and serve.

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Cherry Salsa with White Fish

Cherries are sturdier than many other fruits, so you can make your salsa up to a day ahead of time, just keep it airtight in the refrigerator.  It’s great with grilled chicken, steak, and tacos, too.

Choose whitefish for this dish because the cherry jalapeño salsa works best with a mild fish.  Cherries are one of the most assertive fruits, so like you do not place two pungent herbs together because they fight for control, Salmon or other strong fish might compete with the flavor.  

Cherry Salsa with White Fish

Salsa

2 cups finely chopped cherries

1/2 jalapeno, seeded, and finely minced (leave seeds in for more heat)

3 Tbsp finely minced red onion

juice of 1 large lime

fresh chopped cilantro to taste, about 2-3 Tbsp

Fish

2 lbs whitefish fillets (4)

2 lemons

butter or olive oil

Directions:

Combine the salsa ingredients in a bowl and toss. Taste to adjust the lime juice, cilantro, or jalapeño. Cover and refrigerate until ready to use.

Preheat oven to 425F. Arrange the whitefish in a single layer on a baking sheet. Season with salt and pepper, and then either dot with butter or drizzle with olive oil. Tuck the lemon slices around the edges of the fish. When the oven has reached temperature, bake the fish just until it is opaque and flakes with a fork, about 10-12 minutes. Put the pan under the broiler briefly to get some charring on the surface.

Serve the fish with the lemon slices topped with a generous amount of the cherry salsa. 

Notes : Use tilapia, halibut, cod, trout, or sea bass in place of the whitefish.

To find any recipe featured this month - use the search box and type: SCJSep

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails