Pages

Wednesday, May 5, 2010

Squash Blossoms!

Normally, I am a meat and potatoes kind of person. You know the type ---- normal, everyday, homecooking like meatloaf, baked chicken, mashed potatoes, peas, corn, broccoli, etc., etc. I don't usually stray too far from the safety zone. I will try new recipes, though, especially if I have all the ingredients around the house and it all sounds good.

Since starting the gardening thing, I've been on a search for good veggie recipes. I've been trying to get away from a lot of meat, as my cholesterol seems to be inching its way up. I'd rather control it with diet rather than the pills.

So. . . . with that in mind, I stood outside staring at my poor zuchinni and squash plants pushing out all these beautiful flowers, but no females with the fruit on the base of them. ALL males. I have read that the male flowers come first, but this was just too much. I had heard that these flowers are edible and well liked, but not available in grocery stores because of being so highly perishable. If you do an internet search for "squash flower recipes," you will see that there are hundreds to choose from ---- baked, fried, deep fried, raw, stuffed, etc.

I took my trusty scissors out there and started snipping. I took them all!!!!! I found this recipe and decided to try it for supper last night. I psyched myself up, saying that there were frozen meals on standby if this did not work out and not to get crabby or mad or blame myself as this was DEFINITELY out of my comfort zone of food. I must say, this rates a 10 on the scale of "we'll do it again" recipes. We wolfed it down so fast, there was no chance for pictures, sharing with Sis, or with Buster.

So here's the recipe.

Stuffed Squash Blossoms

Filling:

1/2 cup grated jack cheese
1 cup ricotta cheese
1 jalepeno pepper, seeded and finely chopped (I used pepper jack cheese, so didn't need the pepper)
1/2 cup chopped prosciutto or other ham (I used crumbled bacon)
1 teaspoon ground cumin
1 teaspoon chopped fresh oregano (I used 1/2 teasp dried oregano)
1 tablespoons chopped fresh parsley (I used 1/2 tablspoon dried)
1 medium tomato, peeled, seeded, diced and drained (I just chopped and threw it in)
salt and pepper to taste
16 to 18 sqash blossoms
1 tablespoons olive oil

Preheat oven to 325
Oil or butter casserole dish
mix everything except blossoms and oil in a bowl
Remove stamens from flowers (I used a scissors as I kept ripping the flowers)
Stuff each squash blossom carefully with about 1 tablespoon of mixture.
Press edges together. Place in casserole and drizzle with olive oil.
Cover with tin foil, bake 15 minutes. Remove foil, return to oven and bake 15 minutes more.

The recipe said to serve with a tomato or spagetti sauce. I heated some up, but never used it. They tasted soooooooo good just the way they were.

I made a box of the pasta roni noodles, garlic and olive oil flavored. Since I had a lot of the cheese filling left over from the blossom stuffing venture, I threw that in with the noodles and tossed.

I've got to tell you ----- this was a supper to die for!!!!!! I'm not sure my blossoms out there will ever make it to the squash stage.

9 comments:

Deb said...

Hi Cora! Sounds great however I don't have any squash blossums to try it. You know a couple of years ago my husband started a garden, I took pictures of it and everything looked so good. Then it just sat there unattended as I knew it would unless I decided to become the care-taker. Which I chose not! So there has been no more talk of veggie gardens. Men! Husbands! (get the picture)? Do you still want one? LOL!!! But that's quite alright, my husband is not one of the great outdoorsmen,he cuts the grass and that's about it. I do the flower gardens and such which is ok with me because I love it! Cora, I'm so glad to hear that everything is going well with you, and I will always stop by from time to time and keep you in my prayers. Deb

Debra said...

I'm going to grow zukes too, because we all love it so much. So your recipe will be one I try.
Love, Debra

Rose Mary said...

Those sound so good! I've never made anything with my squash blossoms, just pulled off the male ones. Thanks for sharing this!

ByLightOfMoon said...

You do incredible things Cora. I am not a big squash eater so you enjoy!

Smiles, Cyndi

Daria said...

How are you Cora? Thought I'd say hi.

WhiteStone said...

My garden is slowwwwww this spring! No squash blossoms yet. And it's already June!

*Linda Pinda* said...

Sounds WONDERFUL!!!

I've missed you so much, and was so happy when I visited and saw that you've been blogging a bit again. Can't wait to read more :)

Love you to bits...
{{{Hugs}}}

ain't for city gals said...

I had these at the LaPosada Hotel in Winslow, Az. I think mine were deep fried. The best thing I ever ate in my entire life!

SweetAnnee said...

Oh my I have not stopped by for so long. Forgive me..life is just rushing by me. I'm on the slow track and it's on the fast track.

Hope you are well. I love squash blossoms..Yummy and lovely

I will continue to pray for you..

fondly