Wednesday, September 22, 2010

Creamy Zucchini Soup

I had so much zucchini from my garden this year.  Instead of just shredding it or slicing it and freezing it, I thought I would make a soup stock for the winter.  It freezes much better and is a space saver as well.  I have posted how to make the soup stock as well as how to make my Creamy Zucchini Soup.  I hope you enjoy it as much as I do.

For my Vegetable Soup Stock you will need the following:

2 zucchini (about 12-15 in. in length) peeled, seeded & chopped
2 medium onions chopped
4 stalks of celery chopped
1 Tbl. minced garlic
2 Tbl. ground basil
2 Tbl. ground oregano
1-2 tsp. salt

Combine all of your ingredients into a stock pot and fill with water so it is just covering the vegetables.  Bring to a boil, then cook on medium for 1-2 hours covered.  When it is done cooking, laddle small portions into a blender and puree.  You can store this stock in freezer containers.  I suggest using canning jars.  This stock will last 1 year in the freezer.

To make the Creamy Zucchini Soup you will need the following:

1/2 can coconut milk
ground basil to taste
ground oregano to taste
salt to taste

Laddle out 4 cups or more of your soup stock.  Add your coconut milk.  The color should be a light yellowish green.  If it is ivory you added too much coconut milk.  If you need to, add some more soup stock.  Heat on medium low and add herbs and salt to taste.

Monday, September 6, 2010

Giant Stuffed Squash

For my husband's birthday dinner we decided to try something new, Giant Stuffed Squash. If you are like me than you have had times when you just couldn't get out to the garden fast enough and the squash had grown into a monsterous size. This dish is perfect for oyur garden monsters. It was a great way to use up some of our garden veggies that were too scarce to freeze and too few to cook and eat. The flavor is amazing and one 12 -15 inch squash makes enough side dishes for 8 or main dishes for 4.


1 egg

1 lg. clover garlic, crushed

1/2 cup Le Garden Panko Breadcrumbs

1 giant zucchini at least 12 in. long

1 Tbl. olive oil

1 lg. onion, chopped

1/2 sweet red or green pepper, chopped

2 small carrots, diced

1/4 lb. of any veggies you have on hand

-mushrooms, kolrabi, string beans, cucumbers

1 very ripe tomato, diced

3 Tbl. tomato paste

1 tsp. ground oregano

1 tsp. ground basil

1/4 cup Le Garden Panko Breadcrumbs

1/2 lb. cheddar cheese or cheese substitute, shredded

Preheat oven to 350 degrees

Beat egg with garlic. Add 1/2 cup breadcrumbs.

Halve zucchini lengthwise, scrape out seed cavity, and spread egg mixture over cut surfaces. Place zucchini in a 9x13 in. casserole dish with an inch of water in the pan and steam in the oven for 10 minutes.

Heat oil; saute onions, peppers, carrots and on-hand veggies until onions are limp and transparent. Add tomatoes, tomato paste, oregano and basil. Drain. Fill zucchini shells with veggie mixture, top with 1/4 cup breadcrumbs and cover with cheese.

Put in oven and steam for 35 minutes then cut into thick slices and serve.