I improvised a nice squash casserole last night and got rid of some zuchini and yellow squash. I simply chopped a little onion, sliced some squash and zuchini (about 3 Cups worth) along with a little red bell pepper and sauteed until tender.
Then I beat an egg with about 1/4 c milk, mixed all the sauteed stuff with the egg and milk, salt & peppered it, poured it into a casserole dish and topped it with bread crumbs (you could use ritz crackers if you wish) and then some grated sharp cheddar on top.
Bake at 350 for about 20 min
It made a nice dinner with just a salad alongside and got rid of the last 4 yellow squash and 2 zuchinis I had in the fridge.

 

I think like Skip, Janet is in denial that she has reached Vintage status? I know for a fact that GFacter is in denial.

 

I try not to, Deb.

Rick does most of our cooking. We have a nice pan of chicken parm for dinner tonight.

 

^^ I'm beginning to think I have more in common with your +1 than with you, Lainey. Two of my favorite things are cooking and flower/herb gardening. I've not had enough time for either of them lately. I used to love to cook southern-style, but as I've gotten older, try to cook more for health than just delight. I'm learning to think of food as being good medicine and cook accordingly. My wonderful physician and I exchange recipes often. She is DA BOMB.
Today I made homemade marinara sauce and we'll have that over ww thin spaghetti noodles with sprinkles of imported (because Europeans don't medicate their animals the way we do in the states) cheese. I have a nice fresh loaf of WW crusty bread that I'll slice and dip in garlic/herb/olive oil. We'll have an herbed green salad and for dessert I'm baking pears stuffed with hazelnuts/raisins and drizzed in a sauce made with B&B, maple syrup, honey, a pinch of orange zest, pinch of ginger and a pinch of cinammon. It smells great.

 

^
Val, can you keep dinner warm until we arrive? It sounds delicious!

I did most of the cooking the first 20+ years or so. Once the grandkids arrived, I got busy with them on weekends and Rick took over in the kitchen. He is a better cook than I am and he seems to enjoy it more than I ever did.

And yes he likes that gardening thing too. I also enjoy it, but he has to tell me what to do.

 

Actually, I do cook from time to time.

I've served baked scallops to the New England crew a couple of times. They have been well received. Here's the recipe.

Can be used for fish or scallops.

2 lbs. scallops
1 1/2- 1 3/4 cups Ritz cracker crumbs
1/4 cup vegtable oil
2 tablespoons of cooking sherry (I used red)
couple of shakes of Worcestershire sauce
couple shakes of Grated Parmesean cheese
onion powder to taste
pepper to taste

Mix ingredients until cracker crumbs are moist. If too dry, add a tablespoon of water or so. You want the stuffing to kind of "crumble" not too moist.

Spray a pan with "Pam" place fish or scallops in the pan and put the cracker crumb stuffing on top. (You can put a little lemon juice over the top, but not enough to make it too moist). Cover and bake at 350 Degrees about 50 minutes.

You can also add a bit of crab meat to the stuffing for a good flavor.

I'm fortunate that we live near the ocean and my place of employment brings me in contact with some scallopers. There is nothing like the taste of scallops fresh off the boat!

 

It was good, but don't you just hate it when you chop, peel, prepare and cook for hours only to have it completely demolished in 30 minutes. I'll use your recipe the next time I cook fish.

 

Rick and I work as a team making Thanksgiving dinner. I always feel it is sooooooo much work for 15-30 minutes of eating.

I always enjoy it more the next day, when it's just the two of us eating the left overs.

 

Pasta Primavera

2 cups green beans (trimmed/halved)
2 cups broccoli florets
1/2 c (1 inch) slices asparagus (about 2 oz)
6 oz uncooked fettuccine
1 tbs olive oil
1 c chopped onion
2 tsp minced fresh garlic
1/8 tsp crushed red pepper
1/2 c fresh (or frozen) green peas
1 C grape tomatoes, halved
2/3 C half and half
1 tsp cornstarch
3/4 tsp salt
1/4 c copped fresh basil
1/4 c (1 oz) shaved parmigiano-reggiano cheese

1_Cook gr beans in boilwater water 1 minute & add broccoli and asparagus; cook 2 minutes or until veggies are crisp-tender. Remove vegables with slotted spoon and place in a large bowl.
2)Return water to boil, add pasta; cook 10 minutes 'til al dente. Drain and add to veggie mixture.
3)Heat oil a large nonstick skillet over med-high heat. Add onion and saute for couple/minutes, add garlic and red pepper and saute until onion just begins to grown. 4)Add peas and saute a minute.
5)Add tomatoes; saute couple minutes.
6)Combine half and half and cornstarch stirring with whisk.
Reduce heat to medium.
7)Add half and half mixture and salt to onion/peas/tomatoes, cook until sauce thickens stirring constantly.
Pour over pasta mixture, toss gently to coat.
sprinkle with basil and cheese. Serve immediately.

YUM -- makes about 4 -1 C servings.

In case you're counting: 338 cal per serving
Chol 20 mg
Fat 10 g
(4.7 Sat fat)

 

If anyone has an interest in learning the Bloody Mary recipe from the bar back in the 70's in the Washingtonian Magazine that use to win the title of the Best Bloody Mary in Washington DC PM me.

On the last night that the Aquarius was in business when they lost their lease the bartender (John) shared their secret recipe with me.

Over the years since then when ever I have made Bloody Mary's for friends and family this recipe has always received rave reviews.

The first ingredient may not be available where you live. Check to see if you can find Sacromento tomato juice.