Holla...this is a new segment of Jenni-isms, as if this blog could GET any more exciting.
Funky Fresh Friday's will entail a new recipe (or a twist on an older one) using a seasonal, fresh ingredient. Yum to the tum. I know all of my followers (read: Mom) are enthralled. :)
Without further achoo, the inaugural FFF recipe:
Simple Summer Squash
2 c yellow squash, sliced
1 clove garlic, minced
1 t Penzey's Tuscan Sunset seasoning
sprinkle of kosher salt
1/2 - 1 c water
cooking spray
Coat a pan with cooking spray over medium to medium-high heat (you could use butter, but I was trying to cut the calories and fat). Chop the squash and and throw it in the pan with the garlic. Sprinkle on the seasoning and salt and let them just sit for a while, maybe 5 minutes. Stir them gently around and add a little water whenever the pan gets too dry. After another 2 minutes (or when you can see the squash are getting a nice brown color) put in enough water to get them really steaming and cover the pan. Let them simmer for a few minutes...at this point, it's just a matter of how done you like them. I like them just barely soft so I take them off of the burner.
This recipe allows the true flavor of the squash to come out...this time of year they are so delicious. I try to buy the smallest squash I can find because I think they have a richer flavor.
Funky Fresh Friday's will entail a new recipe (or a twist on an older one) using a seasonal, fresh ingredient. Yum to the tum. I know all of my followers (read: Mom) are enthralled. :)
Without further achoo, the inaugural FFF recipe:
Simple Summer Squash
2 c yellow squash, sliced
1 clove garlic, minced
1 t Penzey's Tuscan Sunset seasoning
sprinkle of kosher salt
1/2 - 1 c water
cooking spray
Coat a pan with cooking spray over medium to medium-high heat (you could use butter, but I was trying to cut the calories and fat). Chop the squash and and throw it in the pan with the garlic. Sprinkle on the seasoning and salt and let them just sit for a while, maybe 5 minutes. Stir them gently around and add a little water whenever the pan gets too dry. After another 2 minutes (or when you can see the squash are getting a nice brown color) put in enough water to get them really steaming and cover the pan. Let them simmer for a few minutes...at this point, it's just a matter of how done you like them. I like them just barely soft so I take them off of the burner.
This recipe allows the true flavor of the squash to come out...this time of year they are so delicious. I try to buy the smallest squash I can find because I think they have a richer flavor.
1 comment:
OK I'm buying some squash this week! That looks delicious. I love your FFF idea--how cool!
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