Roasted Squash

Boy have I enjoyed having all the fresh veggies from my Daddy’s garden. I’ve been trying to cook them a few new ways for us so we don’t get bored with them. But seriously, who can get bored of fresh deliciousness?? Squash is one of my favorite vegetables, I love it cooked anyway you can possibly think of. I’ve been roasting a lot of veggies lately, but haven’t ever tried it with squash. Well guess what.....it’s time to roast some squash. Tonight was my lucky night because I found a new favorite way to eat squash. I think roasting is my new favorite way to eat every veggie. I headed to Pinterest to find the perfect recipe. I ended on one of Martha Stewart’s recipes, appropriate right? Of course, I changed it up, but it was a nice start. Thanks Martha, but my version is just a touch better.  Ha! I’m sure she’s never heard that before. Don’t tell her I dissed her on my blog. Let me tell you the best way to eat squash....but first, take a moment to admire my Daddy's garden. A beautiful site!

Now that you've admired let’s get those ingredients together:

 

2 pounds squash – mix yellow with zucchini if you have it

1/4 cup plus 2 tablespoons olive oil

1 tablespoon sea salt

fresh ground pepper

1/2 cup parmesan cheese

crushed red pepper flakes, just a sprinkle

 

Directions:

 

Preheat oven to 425 degrees.  Slice squash, about an inch thick. Throw the squash in a large bowl. Add 1/4 cup olive oil, salt, pepper, toss to combine. Once thoroughly coated, add parmesan cheese and mix until evenly coated.

 

Spread squash evenly on baking sheet that has already been sprayed with non-stick cooking spray.

Place on middle rack in oven and roast until caramelized, about 12 minutes. Half way through, stir squash and rotate pan. Remove from oven and let cool slightly. Transfer squash to platter, drizzle with 2 T olive oil, season with sea salt and red pepper flakes. Serve immediately.

This was such a great way to prepare squash! I don’t know why I’ve never tried this before, but it certainly won’t be the last! Try it and let me know if you liked it. Enjoy!

Fried Okra

We went down to see my parents last week and everything in Daddy’s garden was in season! I was in hog heaven!  I love fresh vegetables. It’s very ironic because growing up I was a very picky eater…..allegedly.   Corn and tomatoes and squash…oh my! I love going down to their house in the country. So beautiful and peaceful there. Here’s just a little shot of the few things we brought home.

 

Look at all that goodness! Beautiful!

I have experimented with fried okra and fried green tomatoes with this batch of freshness and was very pleased with the outcome of each. I am most excited about the fried okra though. I always order fried okra if I’m at a restaurant that serves it,  but I’ve never made it at home. Well, I’ve bought it frozen, already battered and fried it, but never from fresh okra, picked from the garden the day before! That’s just crazy talk……well not anymore my friend! Also, when I order and it comes out sliced lengthwise, that’s just another special treat for me. So I had to cut my okra that way in my first attempt at frying okra. Let’s see how I made this picture of beauty come to be…..

 

Ingredients:

 

1 cup Buttermilk

Desired about of fresh okra, sliced

1 cup corn meal

2 tablespoons self-rising flour

Vegetable oil

 

Directions:

 

First of all wash and slice the okra and prepare it for frying. I get so excited by the concept of frying. I rarely fry foods, but I will make an exception any day for okra! I’m so excited! Doesn’t it look pretty sliced this way? Of course you can slice it in rings as well. My Daddy prefers it sliced in rings. You get a better batter to okra ratio that way. I'm not against that idea at all!

 

Turn on pan to medium high to heat oil. I used an iron skillet because they just make everything better. Pour about 1 inch of oil in the pan to make sure you have it deep enough to fry, but not too deep. Now, prepare two shallow bowls. One with the buttermilk and one with the corn meal mixed with the self-rising flour. Add a touch of salt and pepper as well.

 

Dredge the okra in the buttermilk, then coat in the corn meal mixture and place in the hot oil.

 

Let the okra brown on one side, then flip it and get the other side brown. It does not take long. Then  take  out and place on paper towels to soak up some of the excess oil. Keep on going until it is all fried up and looks good enough to eat. While you are busy cooking, be sure to keep an eye on your okra because some people (David) might sneak up and keep sampling.

 

Look at that bubbling pan of heaven!

I was very pleased with my first stab at fresh fried okra! It was delicious. Crispy and full of flavor. Be sure to give this method a try!

Next up......squash blossoms and fried green tomatoes! Stay tuned!