Dehydrated Beans


Drying Green Beans –

The “Leather Britches” Way

Early American settlers used this drying method with green beans. Before refrigeration, food was preserved by either drying, or storing food in a root cellar. By drying whole green beans into “leather britches”, people could enjoy an exceptionally good quality green bean all season long.

The whole process begins by sitting on the front porch swing, sipping a cold glass of iced tea while shucking the green beans.

After you have gathered and snapped the beans ends, the drying process begins. Traditional methods of drying greens beans entailed stringing them up by using a needle and heavy thread, although conventional methods prefer to dry the beans on a screen for several days.  The use of old screen windows are used for the drying process which allows enough air to circulate all around the beans evenly. Be sure to place some fine netting or cheese cloth over the beans to keep the insects away.  After several days they are ready for storage.

For the “sewing” method, you do not have to rise or dry your beans first.  If you sew your beans on thread to dry and they are damp, they could possible rot. Take a thick needle and sturdy thread and thread the needle through the pod, not the bean or you will never get the thread out afterward.  Then hang them to dry. I have dried green beans in the shade and full sun and both methods work fine as long as the been remains dry and no moisture gets to them.  You want to dry them with the least amount of humidity as possible.

Once the beans are dry as leather, which usually takes several days up to a week,  depending upon the humidity, they are then ready to be stored in the freezer.  Afterward, “Leather Britches” will need to soaked before cooking, they are best soaked over night and then the liquid drained off, followed by two more fresh-water soaks in the morning. After soaking the beans, they are then ready to be cooked as if they were fresh beans. Everthing depends upon the “moisture removal” process during the initial drying period in order to obtain the “freshness” quality or “raw” quality of the original “green bean”

When you’re ready to cook, you rinse them really well and set them in water to soak overnight, then simmer slow on the back of the stove with a piece of white bacon for seasoning for a few hours. Add salt when the beans are tender, not before and serve with cornbread.

Instructions for drying Shucky Beans

String very full beans as you would for cooking, but do not break them. Thread beans on twine, using just enough beans on each string for one or two meals. Then drop them into a brine of ½ cup coarse salt and one gallon of water for 15 minutes. Drain on newspaper. The brine will keep bugs away from your beans. Hang the strings of beans on wire or rope in a dry place for at least three weeks. Make sure they are completely dry or they will mold.

Successful Gardening!
Kali S Winters



Calories of Green Beans – Chart Here!

Green Beans Types Here!

Green Bean Casseroles Recipes!



Calories of Green Beans – Chart


Green Bean Casseroles Recipes Here!

Dehydrated Beans Here!

Store Garden Produce #6 – Storing & Freezing Green Beans Types Here!

Calories of Green Beans – Green Beans Types

Serving Size

Calories

Fat (g)

Carbohydrates (g)

Protein (g)

Beans, snap, canned, all styles, seasoned, solids and liquids
100g

16.00

0.20

3.49

0.83

0.5 cup

18.24

0.23

3.98

0.95

1 can (303 x 406)

70.24

0.88

15.32

3.64

Beans, snap, green variety, canned, regular pack, solids and liquids
100g

15.00

0.10

3.50

0.80

0.5 cup

18.00

0.12

4.20

0.96

1 can (303 x 406)

65.85

0.44

15.37

3.51

Beans, snap, green, canned, no salt added, drained solids
10 beans

12.40

0.06

2.79

0.71

100g

20.00

0.10

4.50

1.15

1 cup

27.00

0.14

6.08

1.55

1 can (303 x 406)

52.40

0.26

11.79

3.01

Beans, snap, green, canned, no salt added, solids and liquids
100g

15.00

0.10

3.50

0.80

0.5 cup

18.00

0.12

4.20

0.96

1 can (303 x 406)

65.85

0.44

15.37

3.51

Beans, snap, green, canned, regular pack, drained solids
10 beans

12.40

0.06

2.79

0.71

100g

20.00

0.10

4.50

1.15

1 cup

27.00

0.14

6.08

1.55

1 can (303 x 406)

52.40

0.26

11.79

3.01

Beans, snap, green, cooked, boiled, drained, with salt
100g

35.00

0.28

7.89

1.89

1 cup

43.75

0.35

9.86

2.36

Beans, snap, green, cooked, boiled, drained, without salt
100g

35.00

0.28

7.88

1.89

1 cup

43.75

0.35

9.85

2.36

Beans, snap, green, frozen, all styles, unprepared
100g

33.00

0.21

7.58

1.80

1 cup

40.92

0.26

9.40

2.23

1 package (10 oz)

93.72

0.60

21.53

5.11

Beans, snap, green, frozen, cooked, boiled, drained without salt
100g

28.00

0.17

6.45

1.49

1 cup

37.80

0.23

8.71

2.01

Beans, snap, green, frozen, cooked, boiled, drained, with salt
100g

28.00

0.17

6.45

1.49

1 cup

37.80

0.23

8.71

2.01

Beans, snap, green, raw
10 beans (4″ long)

17.05

0.07

3.93

1.00

100g

31.00

0.12

7.14

1.82

1 cup

34.10

0.13

7.85

2.00





Green Bean Casseroles Recipes


Discover:

Store Garden Produce #6 – Storing & Freezing Green Beans Types Here!

Dehydrated Beans Here!

Calories of Green Beans – Chart Here!

String/Green Beans Salad

1 frozen whole string bean
olive oil
wine vinegar
2 tablespoons chopped fresh mint (or 1 Tbsp dried)
1/2 teaspoon oregano
1 garlic clove (thinly sliced or chopped)
salt & pepper

  • Cook your string beans and then cool in cold water.
  • Add oil and vinegar as you would for any salad.
  • Toss.
  • Add 1 thinly sliced or minced clove of garlic.
  • Shake on some oregano (to taste).
  • Add fresh (or dried) cut up mint leaves. Chill thoroughly.
  • If needed add salt & pepper to taste.
  • Cucumber, String Bean and Olive Salad

    kosher salt for boiling
    1/2 lb string bean
    2 cucumbers (1 1/4 pounds)
    1/4 lb  black olive, pitted, cut in half
    1/4 cup fresh flat leaf parsley
    1 teaspoon Dijon mustard
    1 tablespoon red wine vinegar
    fresh ground pepper
    2 tablespoons extra virgin olive oil
    bowl ice water (for green beans)

  • Boil string beans in salted water 3-4 minutes or until just tender.
  • Remove then Cool in bowl of ice water.
  • Drain then cut green beans in half lengthwise.
  • Peel cucumbers, cut in half and remove seeds.
  • Cut into ½-inch-thick slices on the diagonal.
  • Combine cucumbers, string beans, olives, and parsley leaves in a medium bowl.
  • In a small bowl whisk together mustard, red-wine vinegar, and salt and pepper.
  • Slowly add olive oil, whisking constantly until well combined.
  • Toss everything together before serving.
  • Easy & Fast–Market Place Campbells String Bean Casserole

  • 1 can string beans, drained
    1 can cream of chicken soup
    1 can Swanson chicken, chunky
    Durkee onion rings
    1/2 c. milk

    Combine all ingredients except onion rings. Put in a casserole dish. Sprinkle with onion rings and bake 350 degrees for approximately 25 minutes until bubbly.

  • Green Bean Bake Recipe

    1 (10 1/2 ounce) can cream of mushroom soup
    1/2 cup milk
    1 teaspoon soy sauce
    pepper (optional)
    4 cups fresh green beans, cut in half,cooked until just crisp
    1 can French-fried onions

  • In a 1 1/2 qt casserole mix soup, milk, soy& pepper.
  • Stir in beans and 1/2 can fried onions.
  • Bake 350 for 25 minutes.
  • Top with remaining 1/2 can of fried onions.
  • Brown for 5 minutes more.
  • Beans Casserole

    2 tablespoons olive oil
    1 large onion, sliced
    1 medium carrot, sliced
    2 cloves garlic, finely chopped
    1 teaspoon white sugar
    1 red bell pepper, seeded and chopped
    6 fresh mushrooms, sliced
    1 tablespoon all-purpose flour
    1/2 cup water
    1 tablespoon tomato paste
    1/2 teaspoon dried basil
    1/4 teaspoon dried thyme
    1 (14.5 ounce) can red kidney beans, drained
    1/2 teaspoon salt
    ground black pepper to taste
    1/2 (1 pound) loaf French bread, cut into
    1/2 inch thick slices
    1 tablespoon olive oil
    1/4 cup grated Parmesan cheese

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
  • Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
  • Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
  • Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.
  • Recipe for String Bean Casserole

    This Green Bean and Potato Casserole recipe makes 6-8 servings. To add even more flavor, crumble a few slices of bacon and add near the end of the cooking time.

    2 16-oz. packages frozen cut green beans
    5 medium red-skinned potatoes
    1 large onion, sliced
    1 teaspoon dried dill weed
    1 teaspoon salt
    1/2 teaspoon pepper
    1 can cream of chicken soup, undiluted
    Margarine

  • Slice potatoes a quarter-inch thick.
  • Spray crockpot with non-stick cooking spray.
  • Layer sliced potatoes, sliced onion and green beans in crockpot, sprinkling with dill, salt and pepper as you go.
  • Dot with margarine, about 1 tablespoon total, and add about 2 tablespoons of water.
  • Cover; cook on high 4 hours.
  • Stir in soup, reduce heat to low and cook an additional 30 minutes.




  • Winter Squash Recipes-Healthy


    Squash Stew

    Peeling the squash is quite tricky, but I have found that a carrot peeler is the most useful tool for this job. Serve with pita bread

    Ingredients:
    * 3 tablespoons olive oil
    * 1 large white onion, diced
    * 1 tablespoon ground cinnamon
    * 2 tablespoons chili powder
    * 4 cloves crushed garlic
    * 1 tablespoon cumin seeds, toasted
    * 2 tablespoons fresh lemon juice
    * 4 large tomatoes – peeled, seeded, and coarsely chopped
    * 1 medium acorn squash, peeled and diced
    * 1 cup pinto beans, cooked or canned
    * 1 cup water
    * salt and pepper to taste

    Directions:

    1.  In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn’t get too chunky.
    2.  Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.
    3.  Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.

    Pumpkin and Butternut Creamed Soup

    I serve this soup in mini halved roasted pumpkins. A blend of squash, cream, spices and sprinkled Asiago cheese is sure to warm your heart and soul.

    Ingredients:
    *6 cups cubed butternut squash
    *6 cups cubed butternut squash
    *2 tablespoons butter
    *3 carrots, chopped
    *1 large onion, chopped
    *1 cup chopped celery
    *1 cup heavy cream
    *1 cup sour cream
    *8 cups chicken broth
    *1 tablespoon ground nutmeg
    *1 teaspoon ground black pepper
    *salt to taste
    *6 small sugar pumpkins, halved and seeded
    *1 cup grated Asiago cheese, divided

    Directions:
    1.  Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
    2.  Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
    3.  Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
    4.  While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorate soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

    Acorn Squash Soup

    The attractive rich yellow, thick and creamy soup is especially enjoyable during the cool nights of Indian summer.

    Ingredients:
    * 1 small onion
    * 1/4 cup chopped celery
    * 2 tablespoons butter or margarine
    * 2 tablespoons all-purpose flour
    * 1 teaspoon chicken bouillon granules
    * 1/2 teaspoon dill weed
    * 1/4 teaspoon curry powder
    * dash cayenne pepper
    * 2 cups chicken broth
    * 1 (12 ounce) can evaporated milk
    * 3 cups mashed cooked acorn squash
    * salt and pepper to taste
    * 5 bacon strips, cooked and crumbled

    Directions:
    1.  In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
    2.  In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

    Spaghetti Squash

    The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the ‘noodles’ are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

    Ingredients:
    * 1 spaghetti squash, halved lengthwise and seeded
    * 2 tablespoons vegetable oil
    * 1 onion, chopped
    * 1 clove garlic, minced
    * 1 1/2 cups chopped tomatoes
    * 3/4 cup crumbled feta cheese
    * 3 tablespoons sliced black olives
    * 2 tablespoons chopped fresh basil

    Directions:
    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
    2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
    3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
    4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

    Seasonings and Foods to use with Winter squash: butter, brown sugar, cinnamon, chicken, couscous, garlic, honey, lamb, maple syrup, olive oil, onion, rosemary, sage, thyme

    Preparation: Wash thoroughly under cool running water before cutting. Carefully cut in half and remove the seeds.

    Bake: Place squash halves cut-side down in a pan with some water and bake at 400°F for approximately 30 minutes until soft and tender.

    Steam: Carefully peel squash and cut into chunks. Place in a steamer basket in a pan of boiling water and cover. Steam squash for approximately 15-20 minutes or until tender.

    Baked: This vegetable is a flavorful side dish when baked with butter and brown sugar or maple syrup. Another option, for a less sweet dish, is to bake it with olive oil and herbs.

    Stuffed Squash: The halves can be stuffed with other vegetables or meat or a combination of both vegetables and meat and then baked until tender and cooked through.

    Pasta Dish: Substitute baked spaghetti squash for regular pasta. After cooking, simply take a fork and pull the squash away from the shell. It will come out in strands similar to pasta. Toss with a little olive oil, your favorite pasta sauce and fresh grated cheese.



    More Recipes Here!

    Follow Kali’s 10 Part Series on Storing Garden Produce for Winter Here!

    Successful Gardening!
    Kali S Winters



    Recipes For Squash Soup


    Cream of Squash Soup

    This soup could also be made with zucchini or broccoli.

    Ingredients:

    • 1 1/2 pounds yellow summer squash
    • 2 tablespoons butter
    • 1 medium onion, sliced
    • 1/4 lemon, sliced, seeds removed
    • 1/4 cup flour
    • 6 cups chicken broth
    • 1 teaspoon salt
    • 1/4 teaspoon white pepper
    • 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
    • 1 cup heavy cream

    Preparation:
    Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.
    Squash soup serves 8.

    Pumpkin Soup Recipe

    A wonderful pumpkin soup recipe made with steamed pumpkin, cream or milk, maple syrup, butter, and nutmeg.

    Ingredients:

    • 2 pounds fresh pumpkin, peeled, cut into chunks, seeds removed
    • 3 cups milk or half-and-half, scalded
    • 1 tablespoon butter
    • 2 teaspoons maple syrup
    • 1 teaspoon salt
    • 1/8 teaspoon nutmeg

    Preparation:
    Steam the fresh pumpkin until tender; mash or puree. Stir into the hot milk; stir the remaining ingredients. Heat through and serve immediately.
    Serves 6.

    Summer Squash Bake

    A summer squash casserole recipe.

    Ingredients:

    • 1/4 cup chopped onions
    • 3 tablespoons butter
    • 3 hard cooked eggs, chopped
    • 3 summer squash, diced, about 3 cups
    • 2 eggs, beaten
    • 1/3 cup half-and-half
    • 1/4 cup soft bread crumbs tossed with 1 tablespoons melted butter

    Preparation:
    In a saucepan, sauté onion in butter. In a large bowl, combine onions and butter with summer squash and chopped hard cooked eggs. Place squash mixture in a greased 1 1/2-quart casserole. Mix beaten eggs with half-and-half; pour over squash in casserole. Sprinkle top with buttered bread crumbs. Bake at 350° for 30 minutes. Serves 6.

    Stuffed Summer Squash

    Baked stuffed summer squash recipe, with sausage and onion, along with bread crumbs and seasonings.

    Ingredients:

    • 4 to 6 medium yellow squash
    • 4 ounces fresh sausage
    • 1 medium onion, chopped
    • salt and pepper, to taste
    • 2 slices fresh bread, crumbled
    • seasoned salt, to taste

    Preparation:
    Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish.In skillet over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry.Stuff squash shells with the sausage mixture; bake at 375° until browned.
    Serves 6 to 8.

    Summer Squash Pancakes

    Ingredients:

    • 3 cups grated yellow summer squash or zucchini
    • 1/2 teaspoon salt
    • 1 tablespoon fresh chopped parsley
    • 1 medium clove garlic, minced
    • 3/4 cup grated Parmesan cheese
    • 1 large egg
    • 1 cup biscuit mix
    • dash pepper
    • milk, as needed

    Preparation:
    Combine all ingredients in a mixing bowl. Add enough milk as necessary to make a thin pancake-like batter. Drop by spoonfuls onto hot oiled griddle or skillet. Turn over when bottom is golden and cook until browned on both sides.



    More Recipes Here!

    Wild Food Recipes Here!

    Successful Gardening!
    Kali S Winters



    Summer Squash Types


    Summer Squash Types:

    One of the best things about summer squash versus winter squash is that they are completely edible, the skin, seeds and flesh, which means they can be eaten raw. However, summer squash are much more fragile than winter squash and do not keep as long. There are many varieties of summer squash to choose from, the most commonly found are:

    Zucchini: Zucchini can be dark or light green, and generally have a similar shape to a ridged cucumber. A related hybrid, the golden zucchini is a deep yellow or orange color. When used for food, zucchini are usually picked when under 8 in. in length, when the seeds are still soft and immature. Mature zucchini can be as much as three feet long, but the larger ones are often fibrous and not appetizing to eat.

    Yellow Squash:  It has mildly sweet and watery flesh and thin tender skins that for many recipes don’t need to be peeled off.  The squash grows on vined plants reaching 2 to 3 ft in height that thrive in mild weather.  It is often used in recipes interchangeably with zucchini in which it is fried, microwaved, steamed, boiled, or baked.

    Pattypan: Its small size, round and shallow shape, and scalloped edges, somewhat resembles a small toy top, or flying saucer. Pattypan comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter.

    Summer Crookneck Squash: They have bumpy, yellow skin and sweet flesh. The taste is closer to winter squashes than to summer squashes, although it is a short-season bearer.  The squash taste best when harvested at approximately 6 inches in length

    Straightneck Squash: Also called yellow zucchini, good-quality yellow Straightneck should be firm, smooth-skinned and small in size. The surface will shiny and bright yellow in color. Large squash will be less tender than smaller product.

    Winter Squash Types:

    Winter squash comes in many shapes, sizes and varieties. Some of the more well-known squashes are:

    Acorn: A smaller variety with ridged skin and color ranging from a beige or buff to orange to dark green. It is one of the most widely available and has sweet and smooth-tasting flesh with a somewhat stringy texture.

    Buttercup: This is a square and stocky variety with a turban-shaped top that becomes bigger as the squash matures. It is green in color with orange flesh that is somewhat dry and dense with a taste that is similar to sweet potatoes with a nutty flavor, as well.

    Butternut: A very good all-purpose squash with a soft beige color, wide bottom and thick, narrow neck. The neck is solid flesh while the wider bottom contains the seed cavity. When cooked, the flesh is bright orange, firm, moist and has a creamy texture.

    Hubbard: This is a very large squash with extremely hard skin. They have an irregular shape with tapered ends and blue-gray skin. The flesh is very moist and dense and is good for pie-making.

    Kabocha: A smaller variety, kabocha ranges in color from orange to green and is rough-skinned with very dense flesh. The flavor of this squash is rich and sweet when cooked.

    Pumpkin: This variety ranges in size from quite small to very large, the smaller sizes containing sweet, firm flesh. It has a round shape and orange color and is popular for making Jack-o’-lanterns for Halloween.

    Spaghetti: An oblong shaped variety with a thin, hard shell and golden yellow skin. The flesh is very fibrous, resembling spaghetti when cooked, with a sweet and mild taste. The larger this squash becomes, the thicker the fibrous strands of the flesh will be.



    How to Freeze-Store Squash – Pumpkin Storage-Here!

    Recipes For Squash Soup

    Wild Food Recipes

    Successful Gardening!
    Kali S Winters



    Easy Summer Squash Recipes


    Pan-Seared Summer Squash

    3 tbsp olive oil
    2 tbsp lemon juice
    1 tsp lemon zest
    2 tbsp fresh basil, chopped
    ¼ tsp salt
    2 large summer squash

    For the vinaigrette, in a small bowl, mix together olive oil, lemon
    juice, lemon zest, fresh basil and salt. Slice squash into large
    rounds. Warm a 10-inch skillet (cast iron is best) until very hot.
    Place squash in pan and sear over high heat, until blackened, 2 to
    3 minutes. Flip onto other side and sear additional 2 to 3 minutes,
    until both sides are blackened. Place squash on a large platter.
    Spoon vinaigrette over squash and serve warm.

    Summer Squash Bites

    1 cup grated cheese
    25 wheat crackers, crushed
    Chopped basil
    3 summer squash, cut into ½ -inch-thick rounds
    1 tbsp olive oil
    1 tbsp lime juice
    ½ tsp salt
    ¼ tsp freshly ground black pepper

    Preheat oven to 425F. In a medium bowl, toss together cheese,
    cracker crumbs and basil. In a large bowl, toss together squash,
    oil, lime juice, salt and pepper. Arrange squash in a 9 x 13 inch
    casserole dish. Scatter cheese mixture evenly over the top and
    bake until melted and golden brown and squash is just tender for
    about 20 minutes.

    Summer Squash Corn Waffles

    1 cup flour
    ¼ cup corn meal
    1 ½ tsp baking powder
    ¼ tsp dried basil
    ¼ tsp baking soda
    ¼ tsp salt
    1/8 tsp pepper
    1 cup buttermilk
    1 cup shredded summer squash
    ½ cup cottage cheese
    1 large egg, lightly beaten

    Combine flour with the next 5 ingredients. Combine buttermilk and
    next 5 ingredients. Incorporate the wet and dry ingredients together. Coat waffle iron with nonstick spray and spoon in the batter Cook for 5-6 minutes or until steaming stops.

    Carrot and Butternut Squash Soup
    Low-fat cooking spray
    3 cups peeled and diced butternut squash
    2 cups carrots, peeled and thinly sliced
    1 large leek, white and tender green parts only, thinly sliced
    2 14-1/2 oz. cans low-sodium chicken stock
    1/4 teaspoon freshly ground pepper
    1/4 teaspoon nutmeg
    1/4 cup 1% milk
    Salt to taste
    Sprig of rosemary for garnish

    -Spray a large saucepan with low-fat cooking spray and heat pan to medium-high heat. Add squash, carrots and leeks and cook, uncovered for 7-8 minutes, stirring occasionally.
    -Add broth, pepper, and nutmeg then bring to a boil. Reduce heat to low and simmer, covered for 30 minutes or until vegetables are tender.
    – Place a third of the soup mixture in a food processor, cover and process until smooth. Repeat with remaining soup and then return to saucepan. Bring to boiling, reduce heat then stir in milk. Add salt to taste.
    -Serve soup garnished with a sprig of rosemary (optional.)

    Butternut and Acorn Squash Soup

    1 butternut squash, halved and seeded
    1 acorn squash, halved and seeded
    3 tablespoons butter
    1/4 cup chopped sweet onion (I omitted)
    1 quart chicken broth
    1/3 cup packed brown sugar
    1 (8 ounce) package cream cheese, softened (I omitted the cream cheese and used a bit of milk and a splash of cream instead)
    1/2 teaspoon ground black pepper
    ground cinnamon to taste (optional)
    fresh parsley, for garnish

    -Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
    -Melt the butter in a skillet over medium heat, and saute the onion until tender.
    -In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. -This may be done in several batches.
    -Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.




    More Great Recipe Ideas!
    Fresh Pumpkin Recipe
    Recipes Using Sun Dried Tomatoes
    Wild Food Recipes



    Fresh Pumpkin Recipe


    Pumpkin Puree
    Peel pumpkin and remove seeds. Dice the pumpkin flesh then stew in a saucepan until soft. Mash it and squeeze it through a sieve. Discard the residue. Pumpkin puree can then be frozen in half-pint portions for later use in pies or soup.

    Pumpkin Pie
    4 oz short crust pastry
    half-pint pumpkin puree
    2 eggs
    half-pint milk
    1/4 cup sugar
    dash of nutmeg
    1 tsp ground cinnamon

    Make the pastry and line a pie plate. Beat the eggs; add the milk, sugar, flavorings and pumpkin puree. Stir well and pour into the pie shell. Bake at 450 degrees F for 15 minutes, then finish cooking at 350 F for at least 20- 25 minutes, or until filling is set. Allow to cool before eating. May be served with cream and stored in the refrigerator.

    Pumpkin Pancakes
    Pumpkin puree (see  recipe above)
    1 tbsp plain flour
    2 large eggs
    1/4 teaspoon sugar
    dash of salt
    pepper to taste
    vegetable oil for frying

    In a medium bowl mix flour, eggs, sugar , salt and pepper to a very thick batter. Add to mashed pumpkin and mix very well. Taste for seasoning.

    Heat oil in a heavy frying pan over medium heat. Pour 1/4 cup of mixture, flattening or spreading each out for about 2 minutes or until golden brown on each side. Turn carefully using slotted spatulas. Transfer to paper towels to drain. Serve hot or at room temperature.

    Pumpkin Marmalade
    3 pounds of pumpkin, peeled and diced
    grated rind and juice of 3 lemons
    about 5 cups of sugar

    Boil the pumpkin until it is tender, drain well and mash thoroughly. Add the grated lemon rinds and juice and put it all into a saucepan and bring to the boil. Add sugar and stir until dissolved. Boil for 20 minutes or until thick and pour into sterile jars. This is quite runny marmalade, so use pectin if you want it more jelly-like.

    Spicy pumpkin soup
    2 tablespoons margarine
    1 large onion chopped
    1 1/2 cups chicken stock
    3 cups pumpkin puree
    1/4 teaspoon nutmeg
    1/2 cup non-fat evaporated milk or long life
    1. Heat margarine in a large saucepan over medium heat, add onion and cook for 2 minutes.
    2. Add the stock , pumpkin puree and nutmeg. Simmer gently until mixture boils.
    3. (a) Stir in milk and serve immediately. Garnish with fresh chopped parsley if desired.
    (b) alternatively, leave out the milk and add freshly-cooked skinless frankfurters (chopped up) and serve.



    More Great Recipe Ideas!
    Easy Summer Squash Recipes
    Recipes Using Sun Dried Tomatoes
    Wild Food Recipes

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    Successful Gardening!
    Kali S Winters



    Recipes Using Sun Dried Tomatoes


    How to Use Sun Dried Tomatoes:

    If you have not read my article on:

    Storing Garden Produce #4- How to Make Sun Dried Tomatoes at Home

    Please do so now

    It will help you to preserve Your Sun Dried Tomatoes. I have also included ways of Drying Tomatoes in Dehydrator.

    But I will have to say that the best sun dried tomatoes are truly “sun dried!”

    One of my most favorite recipes for enjoying Sun Dried Tomatoes is preserving them in Olive Oil. My Grandma Hazel passed this recipe down to me years ago.   G-Ma Hazel also showed me how to add my Sun Dried Tomatoes to other ingredience to make them absolutely scrumptious! G-Ma Hazel has long since passed, but her memory lives on with her wisdom on gardening….Thank you G-Ma Hazel- I miss you dearly!

    Sun Dried Tomatoes in Olive Oil:

    Ingredients:

    * 3-4 cups of olive oil depending upon the size of your canning jar.
    * Fresh Basil- a good amount of leaves for layering
    * 4-5 cloves of minced garlic
    * ½ cup of dried Oregano
    * Kosher Salt
    * 3-5 pounds of Sun Dried Tomatoes.

    Start by taking a large wide mouth mason jar, you can use a pint size too, and thoroughly wash and dry. Sterilize the jar if you like. Next, begin layering your unseasoned sun dried tomatoes in the jar in the following order:

    * layer of tomatoes
    * dash of kosher salt
    * pinch of garlic
    * pinch of dried oregano
    * and a layer of fresh basil leaves

    Repeat the above process until you are nearly to the top of the jar. Do not over stuff the jar due to filling the jar with the olive oil. Top off the jar with the olive oil, screw the lid with a rubber gasket securely in place, then store the jar in a cool, dark cupboard or pantry. You will need to let the tomatoes cure for at least a week before enjoying them. This allows the oil to soften the tomatoes and allows the spices to penetrate the tomatoes for flavoring.

    I enjoy this recipe with a nice glass of white wine along with sharp cheese on rye crackers. They also go great with fish such as cod, flounder or salmon.

    Salmon Bake with Basil and Sun Dried Tomatoes

    * 2 Tbsp. olive oil
    * 1 cup chopped leeks –both the green and white parts
    * 3 cloves of garlic, minced
    * ½ cup sun dried tomatoes, snipped into thin strips
    * 3 Tbsp. chopped fresh basil
    * Pinch of ground nutmeg
    * 3 Tbsp. lemon juice or dry white wine
    * 4 salmon fillets
    * Salt and freshly ground pepper to taste

    Preheat oven to 425. In a large skillet, heat the oil and sauté the leeks and garlic over low heat until they are soft. Stir in the tomatoes, basil, nutmeg and heat the mixture through. Add the lemon juice or wine and cook for an additional minute more.

    Oil a baking dish large enough to hold the fish fillets, making sure they are in a single layer. Put in the fillets, then spoon the heated mixture over the fish. Sprinkle with salt and pepper. Bake uncover for 15 minutes or until the fish flakes with a fork.

    Sun Dried Tomatoes and Pasta:

    Pesto

    * 1 cup oil packed sun dried tomatoes
    * ½ cup chicken stock
    * ¼ cup olive oil
    * ½ cup parmesan cheese
    * 2 cloves garlic, minced
    * 3 green onions, chopped
    * 1/3 cup toasted pine nuts
    * freshly cooked pasta

    Place the sun dried tomatoes, stock, oil, cheese and garlic in a blender or food processor. Bend until smooth. Pour over fresh hot pasta. Sprinkle with green onions and pine nuts.

    Ingredients
    * 1 package (8 ounces) cream cheese, softened
    * 1/2 cup sour cream
    * 1/2 cup mayonnaise
    * 1/4 cup oil-packed sun-dried tomatoes, drained and patted dry
    * 1/2 teaspoon salt
    * 1/4 teaspoon pepper
    * 1/4 teaspoon hot pepper sauce
    * 2 green onions, sliced
    * Assorted crackers and/or fresh vegetables
    Directions
    * Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables. Yield: 2 cups.

    Sun-Dried Tomato Dip Recipe:

    Ingredients:

    * 1 package (8 ounces) cream cheese, softened
    * 1/2 cup sour cream
    * 1/2 cup mayonnaise
    * 1/4 cup oil-packed sun-dried tomatoes, drained and patted dry
    * 1/2 teaspoon salt
    * 1/4 teaspoon pepper
    * 1/4 teaspoon hot pepper sauce
    * 2 green onions, sliced
    * Assorted crackers and/or fresh vegetables

    Directions

    Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables. Yield: 2 cups.

    Sun-Dried Tomato Cheese Ball:

    Ingredients

    * 3 scoop Cream Cheese (8 oz) softened
    * 1 Dried Red Tomatoes (7 oz)
    * 1/4 cup Oil
    * 1 organic tomatoes – drained
    * 1 clove Organic Garlic
    * 2 teaspoons Dried Basil
    * 1/2 cup Pine Nuts coarsely chopped
    * 1 Almonds (or more) toasted

    Directions

    Process the first 5 ingredients in a bowl with a fork or whisk until smooth. Cover and chill for at least 3 hours. Next, shape a 1/2 cup of the mixture into a ball; roll in toasted pine nuts or almonds, pressing gently to make sure  the  nuts adhere. Repeat procedure with remaining mixture and nuts. Wrap each ball individually with plastic wrap.  Then Chill.

    Store Cheese Ball with Marinated Dried Tomatoes in the refrigerator for up to 5 days. Serve with unsalted crackers or veggies.

    Sun Dried Tomato Popcorn:

    * 2 Tbsp. corn oil
    * 2 Tbsp. olive oil
    * 2 cloves garlic, split
    * ¾ cup popping corn- I prefer white popping corn
    * salt
    * ¼ cup grated provolone
    * 6 finely chopped oil cured sun dried tomatoes
    * 1 tablespoon oil from the tomatoes
    * 12 finely chopped basil leaves
    * Cayenne pepper

    In a large heavy pot, heat the corn and olive oils over high heat, until the oil starts to smoke. Add 1 kernel of the popping corn and heat until the kernel pops. Add the split garlic and the remainder of the popping corn, cover the pot and shake gently until the corn starts to really pop. Shake until popping stops. Remove from heat and remove the garlic. Toss the popcorn with the remaining ingredients.



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    Successful Gardening!
    Kali S Winters