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- Daughters: Ages 34 & 32
- Grandsons: Ages 2, 2 & 17 months
- Work at home
- Group Leader
- Summer money-saving recipes
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Summer is a great time for eating light and saving a bundle on groceries by taking advantage of available native produce. Even if you don't have a garden, you can visit local farmers' markets and come home with a week's worth of fresh produce for short money. (To find the closest farmers' market in your area, just call your county's extension service or check the list at http://www.localharvest.org/farmers-markets/list.jsp.)
We don't have a garden but we have a neighbor who frequently leaves gifts from his garden on our doorstep. Recently he's been leaving an abundance of zucchini, summer squash, eggplant and peppers, so this morning I started a batch of recipe using the recipe from the Recipe Swap group (http://family.go.com/community/groups/recipe-swap-grp/slow-cooker-ratatouille-789/ - check it out).
When you have an abundance of summer's bounty on hand, how do you prepare it? Let's share our recipes and ideas here!
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Go Green! Eat Lean! Live Clean! - Belle
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- Giggles_all_day - August 02, 2009
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Oh, our garden has been very good to us. Right now I have a lot of squash and tomatoes. One of our favorite recipes is a squash casserole. You can also add browned hamburger meat to make it into a dinner or keep it simple as a side dish:
* 2 pounds yellow squash, cut in 3/4-inch cubes
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon freshly ground pepper, or to taste
* water
* 4 tablespoons butter
* 1 cup saltine crackers, crumbled
* 1/2 cup milk
* 1 cup shredded Cheddar cheese
* 1/2 cup pecans, finely chopped, or buttered bread crumbsPlace the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly.
I have been canning the tomatoes for salsa. I will need to find the recipe and post it!
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- Daughters: Ages 19 & 15
- Forest Hill, MD
- Work part-time outside home
- Helen-NotofTroy - August 03, 2009
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This salad is always such a light and delicious way to use up the seemingly endless supply of tomatoes and cucumbers that our garden yields.
* 1/4 cup cider vinegar
* 1 teaspoon white sugar
* 1/2 teaspoon salt
* 1/2 teaspoon chopped fresh dill weed
* 1/4 teaspoon ground black pepper
* 2 tablespoons vegetable oil
* 2 cucumbers, sliced
* 1 cup sliced red onion
* 2 ripe tomatoes, cut into wedgesIn a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
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- Daughters: Ages 34 & 32
- Grandsons: Ages 2, 2 & 17 months
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- FamilyHost_Annabelle - August 04, 2009
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This salad is always such a light and delicious way to use up the seemingly endless supply of tomatoes and cucumbers that our garden yields. * 1/4 cup cider vinegar * 1 teaspoon white sugar * 1/2 teaspoon salt * 1/2 teaspoon chopped fresh dill weed * 1/4 teaspoon ground black pepper * 2 tablespoons vegetable oil * 2 cucumbers, sliced * 1 cup sliced red onion * 2 ripe tomatoes, cut into wedges In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
- By Helen-NotofTroy
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We love dill! That looks delicious! Thanks for sharing, Helen. :)
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Go Green! Eat Lean! Live Clean! - Belle
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- Daughters: Ages 34 & 32
- Grandsons: Ages 2, 2 & 17 months
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- FamilyHost_Annabelle - August 04, 2009
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Oh, our garden has been very good to us. Right now I have a lot of squash and tomatoes. One of our favorite recipes is a squash casserole. You can also add browned hamburger meat to make it into a dinner or keep it simple as a side dish: * 2 pounds yellow squash, cut in 3/4-inch cubes * 1 cup chopped onion * 1 teaspoon salt * 1/4 teaspoon freshly ground pepper, or to taste * water * 4 tablespoons butter * 1 cup saltine crackers, crumbled * 1/2 cup milk * 1 cup shredded Cheddar cheese * 1/2 cup pecans, finely chopped, or buttered bread crumbs Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. I have been canning the tomatoes for salsa. I will need to find the recipe and post it!
- By Giggles_all_day
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That looks yummy, Giggles! I bet it would be yummy with ground turkey as well! Thanks for sharing. :)
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Go Green! Eat Lean! Live Clean! - Belle
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- Giggles_all_day - August 04, 2009
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That looks yummy, Giggles! I bet it would be yummy with ground turkey as well! Thanks for sharing. :)
- By FamilyHost_Annabelle
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You are welcome and I bet it is :)
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- Daughters: Ages 11 & 8
- Jennyboots - August 05, 2009
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This salad is always such a light and delicious way to use up the seemingly endless supply of tomatoes and cucumbers that our garden yields. * 1/4 cup cider vinegar * 1 teaspoon white sugar * 1/2 teaspoon salt * 1/2 teaspoon chopped fresh dill weed * 1/4 teaspoon ground black pepper * 2 tablespoons vegetable oil * 2 cucumbers, sliced * 1 cup sliced red onion * 2 ripe tomatoes, cut into wedges In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
- By Helen-NotofTroy
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I love this recipe ... I can't wait to try it!
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- Daughters: Ages 34 & 32
- Grandsons: Ages 2, 2 & 17 months
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- FamilyHost_Annabelle - August 07, 2009
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A neighbor of mine brought a bowl of Tuna and Rice Salad over for a cookout we had a few weekends ago. I tweaked it a little to make it my own. It's a real money saver if you can get some of the vegetables at a reasonable price (or free).
Tuna and Rice Salad - serves 8
Ingredients
4 cups cooked rice
2 cans tuna, drained
1 can field beans or black beans
2 stalks celery, diced
2 tomatoes, chopped
1 cucumber, peeled, seeded and diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 small onion, dicedDressing
1/2 cup olive oil
1/3 cup white vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepperMix dressing ingredients together. Assemble salad ingredients, toss with dressing, and chill overnight.
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- Sons: Ages 3 & 5 months
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- Mom2SammyW - August 18, 2009
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The zucchini is piling up! Last night I grated a few zucchini and froze it in 2 cup portions so that it would be ready for zucchini bread. Here's the recipe Paul uses.
Zucchini Bread
Ingredients
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
1 tablespoonvanilla extract
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnutsDirections
Preheat oven to 325 F. Grease and flour two 8x4 inch loaf pans. Beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts and add gradually to the egg mixture. Divide batter into prepared pans. Bake for one hour or until an inserted toothpick comes out clean.
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- Sons: Ages 9 & 5
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- willnjenpeasncarrots - August 18, 2009
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The zucchini is piling up! Last night I grated a few zucchini and froze it in 2 cup portions so that it would be ready for zucchini bread. Here's the recipe Paul uses. Zucchini Bread Ingredients 3 eggs 1 cup vegetable oil 2 cups white sugar 2 cups grated zucchini 1 tablespoonvanilla extract 3 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt 1/2 cup chopped walnuts Directions Preheat oven to 325 F. Grease and flour two 8x4 inch loaf pans. Beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts and add gradually to the egg mixture. Divide batter into prepared pans. Bake for one hour or until an inserted toothpick comes out clean.
- By Mom2SammyW
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My kids love Zuchini bread I add chocolate chips in mine and its a sneeky way to get some veggies in them. I also Cube up zuchini an add it to my pasta sauces they dont even have a clue its there. Zuchini boats are a fun and cute way too.. just add a meat sauce and add Cheese on top ..yummy! my granny aways gives me bunches of tomatoes I can them and make sauces and soups.
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- Daughters: Ages 19 & 15
- Forest Hill, MD
- Work part-time outside home
- Helen-NotofTroy - August 19, 2009
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My kids love Zuchini bread I add chocolate chips in mine and its a sneeky way to get some veggies in them. I also Cube up zuchini an add it to my pasta sauces they dont even have a clue its there. Zuchini boats are a fun and cute way too.. just add a meat sauce and add Cheese on top ..yummy! my granny aways gives me bunches of tomatoes I can them and make sauces and soups.
- By willnjenpeasncarrots
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My husband makes a great zucchini bread. He likes to be the gardener of the family, so I made him find recipes to use up his bounty. He also adds chocolate chips, which makes it a huge hit with our girls.
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