I like the idea of summer squash. They are so pretty. They are similar to zucchini. They have a lot going for them.
And yet, whenever I buy summer squash, I always feel at a loss for what to do with them. They lack zucchini’s flavor. They don’t have the meatiness of fall squashes.
But in this recipe, they just work!
Mr. F, who is always hungry after vegetarian meals, was satisfied and happy. The leftover “sauce” was reused to top pasta, which was also delicious.
I’ve simiplied the recipe a lot from the original because I don’t keep some of those ingredients around and I don’t like that many steps for my weeknight dinners. All in all, this dish is a winner!
Summer Squash Shashuka
Adapted from The Kitchn
2 lb summer squash
1 tbsp salt
1 small onion, sliced in half moons
2 garlic, minced
14 oz crushed tomatoes
In a food processor, grate summer squash. Squeeze as much moisture as you can from each handful and transfer to a large sauté pan.
After all the squash is squished dry, add olive oil, garlic, salt, and tomatoes. Stir to combine. Turn heat on to medium. Cook until squash is tender, about 10 minutes. Season to taste.
Smooth mixture out evenly in sauté pan. Make 4 divots and crack an egg into each. Sprinkle with salt and pepper. Place a lid on the pan and cook about 10 minutes. Egg whites will be set but yolks will still be soft. Serve with lots of crusty bread!
Sometimes a hankering just pops into my head and I can’t seem to shake it. This is the second time I made this cake in a week and I may aim for a third. It came from a lack of sweet things in the house and a desire to use up some chocolate still leftover from Easter.
I have an intense love for the corn muffins at Famous Dave’s BBQ. These are not those corn muffins.
I had my first dutch baby the morning after our wedding. We and our bridal party went out for breakfast. Everything looked fantastic and someone had the brilliant idea of ordering a dutch baby with peaches for the table. I owe that individual many thanks.
Sometimes it is nice to appreciate the simple deliciousness that is cinnamon. It always makes me feel warmer somehow.
Perhaps that is why I have already posted recipes on cinnamon buns. I’ve chased the perfect cinnamon raisin bread for years. I love cinnamon shortbread. But this recipe really takes the cake. Or bread, I guess.
I think it is also known as friendship bread (not to be confused with Amish friendship bread). This may be because anyone who tries this bread will want to be your friend so they can have the recipe. Or because it makes two loaves and grown-ups share things.
Book of the Month: Goldfinch by Donna Tart
Have you read anything by Donna Tart? If her other stuff is as good as The Goldfinch was (which it is supposed to be), I may have a new favorite author. You’ll get to hear more about my thoughts on Donna Tart later. But it’s important to know that amongst the running trends in her book is Dutch culture, not only because the painting around which the novel is centered is Dutch.
This has gotten me thinking about my Dutch origins. The only Dutch food I know how to make, and to make well, is waffles. Today, I share with you the secret Thomas family recipe. Buttermilk waffles. They are crunchy on the outside and creamy on the inside like the perfect waffle should be. And unlike pancakes, which are all exciting at first but by the end you are sick of them (If you don’t know who I am paraphrasing or why, you need to check this out).
Filed under Breakfast, Dutch
As you may have noticed, I have been slacking off. I am taking full advantage of winter break. That includes waking up and making muffins because I want them.
Martha Stewart calls them coffee cake muffins and serves them with a blueberry yogurt parfait. I don’t know that they remind me all that much of coffee cake. They have a layer of cinnamon brown sugar streusel but lack the crumbles on top of a coffee cake.