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Posted on Jun 23, 2010 at 09:59 PM

As some of you know I have in the past had a problem with weight. So to help me eat healthier I planted a large garden. Help,Ive now got a slight problem. I need a few fresh ideas for fixing Spagattie squash ,Yellow Straightneck, Patty Pan, and Butternut Squash's. I also need something fresh and new for useing tomatoes. The tomato Varieties are Yellow Pear, Marcellino,Sweet Million, Creole , Brandywine , Cherokee Purple and Porters. Ive had a bumper crop this year and run out of ways to fix the Squash other than boiled, or grilled. One can only eat so many tomatoes sliced with a slpash of sea salt, and drizzle of Balsamic Vinegar.

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Posted on Aug 25, 2012 at 05:51 PM




4 – 8 cups, peeled, chopped tomatoes

¼ cup, finely chopped onions

1 – 4 small jalepeno’s (depending on how brave you are)

½ chopped green pepper

1 tbsp vegetable oil

1 tbsp vinegar

1 tsp cumin (I love this spice so I add more)

1 tsp salt

1 tsp cayenne pepper

1 tsp chili powder

1 clove minced garlic

1 large can tomato sauce


Combine all ingredients. Mix well. Season to taste. Let stand 1 hr. Serve at room temperature. Store in covered container. Great on top of chicken & baked in the oven. I've also used this in soups

(Note = can be frozen, but you may have to add tomato sauce to thicken & spices to taste).  Enjoy.




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Posted on Jun 26, 2010 at 09:20 PM

Islandgal64 the soup sounds yummy. I'll have to try it . I love to swap with my neighbors . However they are the type that are Lazy and just buy it at the grocery store, rather than spend a bit of sweat equity to grow it.

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Posted on Jun 24, 2010 at 10:09 AM

Spiced Butternut Squash Soup Ingredients •2 tbsp olive oil •sprig of rosemary •2 bay leaves •3 garlic cloves crushed •1/2 medium chilli (or more if you like it hot) •1 medium butternut squash, peeled and cubed •2 carrots, chopped •1 large potato, peeled and cubed •2 celery sticks •1 medium onion, chopped •pinch cumin seeds •1/2 tsp chilli powder •pinch smoked paprika •2 pints veg/chicken stock 1.Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours). 2.Add all the remaining ingredients apart from the stock. 3.Saute the vegetables for 2 minutes until they are fully coated in the spices. 4.Add the stock, turn down the heat and allow the soup to simmer for about 45 mins. 5.Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistency. 6.Reheat when ready to serve and eat with a big hunk of crusty bread if allowed, delicious! I've made this one - it freezes pretty well too (You could make it with less stock to freeze, then thin down with stock when you reheat - less space needed in the freezer For the toms I'd suggest sauces that you could freeze and use as bases for pasta sauces, soups, sauces for fish, meat etc when the fresh toms aren't around. Maybe try drying them (sun or low oven? must be some ideas on the 'net), though I guess you'd want to avoid preserving them in oil. For both .... maybe some vegetable stews using a combination; depends how confident you are with just winging it! Oh and another thought - maybe some of your neighbours have a glut of other crops and you could swap some?

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