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July 20, 2008

Comments

Marann

Those homegrown veggies look wonderful! Here's a recipe from my mother in law:
Nana's Zucchini
Brown 1 large onion, chopped, in oil. Cut 2 or 3 medium zucchini into 1" pieces; Thinly slice 1 large potato; Cut 1 small tomato into pieces, add to onion. Simmer until all pieces are tender. Sprinkle with Romano cheese. Mangia!

Hilary

Love that first picture with the peas....

Diane

This is my favorite bread recipe. I have tried lots of zuchinni bread recipes and this is the best! It also freezes beautifully so you can bake it when the zuchinni is coming out your ears and freeze it for later. The lemon juice and zest really make a difference.

Zucchini Bread (makes two loaves)

3 Cups Flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 3/4 cups sugar

3 eggs
1 cup oil
2 tsp vanilla extract
2 tsp lemon zest
2 tsp lemon juice
3 cups grated zucchini
1 cup chopped pecans (optional)

Grease and flour two standard size loaf pans.

Mix dry ingredients together and set aside.

In a separate bowl, beat eggs, add oil, lemon zest, lemon juice and vanilla and mix well. Add to dry ingredients and mix well again. Lastly, stir in grated zucchini.

Divide evenly between two pans and bake at 325 degrees for one hour. Cool in pans ten minutes before turning out on rack to cool.

Jana Smith

This is a Jana Smith original...sort of. I served a mission in Zurich Switzerland, and we had this at a dinner appointment...some of the original ingredients are not available in the US, so when I got home, I kind of did my own thing...so here it is..(it kind of tastes differet every time)

Ratatui (Ratatouille)
1-2 lbs ground hamburger
1 onion
2-3 cloves of minced garlic
3 large beef bouillon (the ones that come in a box)
3 large vegetable bouillon
4-6 cups hot water
1 quart stewed tomatoes
sweet basil
Lawry's season salt
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
zuchini (depends on how much you like)
macaroni
shredded monterey jack cheese

First of all, keep in mind that this makes a ton...use a big pot.
Brown hamburger with diced onion and garlic in a large stock pot. Dissolve boullion in hot water and add to hamburger. Roughly blend tomoates..(you can use fresh ones too, but the canned tomatoes make the broth more tomato based)..and add to pot. Add Basil and Seasoning salt to taste. (You will want it a little salty because the peppers and zuchini add some liquid as they cook). Bring to boil, and simmer about 15-20 minutes. This is a good time to start boiling your macaroni. Cut peppers into 1/2 inch bite size pieces. Add to pot. Slice zuchini according to how thick you like it. I usually slice it into 1/4 inch slices...roughly. When peppers are almost tender add zuchini to pot. Boil until zuchini have reached desired doneness.
Place serving size of macaroni in a bowl, pour "soup" over macaroni and add grated cheese on top. My dad and husband add tobasco sauce for a little kick. Any questions...email me.

Jamie b

That top picture is so cool! I like your watermark too. Good job!

Leah

Can't wait to try your recipe. I will share three easy southern favorites that my Grandmother taught me to make.

Fried Okra
Cut fresh okra into small rounds. Dust with a mix of two parts cornmeal and one part flour. Then fry until brown and crispy.

Fried Green Tomatoes
Dip 1/2" thick sliced tomatoes in egg, and then coat in a mixture of cornmeal and flour. Then fry in hot shortening until golden brown. Season with salt.

Butter Beans
Boil 1 lb. of butter beans until almost tender. Add 1/4 cup of butter, and season with salt and pepper. Simmer until tender. Serve with corn bread or rice.

Dana Klinkner

What a FUN give-away! Here's my recipe:

SUMMER HARVEST SAUTE (sidedish)
2 cups fresh corn (cut off the cob)
2 cups fresh green beans
1 medium sweet onion, diced
2 cups of baby spinach
3 Tbl. Balsalmic vinegar
3 Tbl. olive oil

Heat the oil in a large skillet over med-high heat, add corn, green beans and onions. Saute until tender but still a little crisp, 4-5 minutes. Reduce heat to med-low and add spinach stirring regularly until spinach is just wilted. Remove from heat and add balsalmic vinegar and season to taste (salt, pepper and we add Costco's no salt herb blend) stirring well. Serve warm - YUMMY! This is a fast, easy and flavorful side dish that goes well with lots of Summer grilled meats.

Thanks for always posting such great recipes. I can't wait to try your creamed peas and potatoes. Thanks again! :)
Dana K.

Cheryl Waters

I have a very easy one and it's oh so yummy. I'm not even a spinach lover but I do love this dish. It is made with frozen though but I've used the same amount of fresh and then frozen it.

Cream Cheese Spinach

1 8oz package cream cheese, softened
1 package frozen spinach leaves, thawed and drained
2 TBSP Parmesean cheese
1 1/2 cups crushed ritz crackers

Mix cream cheese and spinach together (I usually melt the cc in the microwave a little first so it mixes better) put in an 8x8" baking dish. Cook on 350°F for 25 minutes covered, then top with crushed crackers and parmesean cheese bake another 5-10 minutes uncovered til bubbly.

Enjoy! It's yummy.

Cheryl Waters
Fiskateer #002
cheryl@fiskateers.com

Lisa Johnson

Overnight Cucumber Pickles

5 firm medium size cucumbers (about 3 lbs.)
1 3/4 tsp. salt
2 1/2 c. apple cider flavored vinegar
2 c. sugar
2 tsp mustard seed
1 tsp celery seed
1 tsp ground ginger
1 tsp tumeric

Slice the cucumbers into 1/2 inch slices. Place the sliced cucumbers into a large bowl, sprinkle with salt and mix well. Let it sit one hour. In a large sauce pan combine vinegar, sugar, mustard seed, celery seed, ginger and tumeric and bring them to a boil. Then drain the cucumbers well and add to the heated mixture. Let them simmer for about 10 minutes until tender. Pour into a container with a tight-fitting lid and refigerate overnight. ENJOY!

I LOVE having a garden where we can get fresh vegetables. It's so hard to grow a garden in Texas!!! We tried growing some peas, and got a few, but they were NOTHING like the gorgeous peas in your picture. If I don't win the cook book, is there any possible way that I could buy one? I would love to have the recipes that you share! Let me know! Thanks! :D

Shelly

Squash Casserole

4-6 squash (stewed & drained)
1 caorrot shredded
1/2 to 1 cup grated cheese
1 can cream of mushroom soup
sm. amount diced onion
salt/pepper to taste
pepperidge farm herb dressing-mix with squash only to moisten (1/3 bag)
put remaining stuffing on top & bake 30 min. @ 350 degrees

Kari O'Neill

Hi Here is a recipe from my mom. A great recipe to use small zucchini from our garden.

Zucchini in Sour Cream

8 small zucchini
Boiling water, salted
2 Tbl. butter melted
salt and pepper taste
1 cup sour cream
1/2 c. shredded cheese (jack)

Wash and trim ends-boil whole zucchini until tender. Brush zucchini with melted butter. Place in 11 x 7 dish. Blend salt and pepper into sour cream and spread over zucchini. Sprinkle with cheese. Broil until cheese melts and begins to brown. Serve immediately! Yum!

Another favorite recipe of mine from my aunt.

Cabbage Salad

2 chicken breasts (cooked) or bay shrimp
2 T. toasted sesame seeds
1/2 c. toasted almonds
1/2 head cabbage-chopped
2 green onions
1 pkg ramen (chicken flavor)
dressing: Mix 1 T. sugar, 1 c. oil, 1 t. pepper, 4 T. vinegar, and 1 pkg. Ramen seasoning. You can also add 1 T. soy sauce and a t. of sesame oil.

Great website for cooking: tigersandstrawberries.com Enjoy! Thanks for your generous offer for your cookbook. Can't wait! (smile)

Michelle

My mom used to make this when I was a kid, we had to pick and shell all of the peas then she would make this delicious meal! I haven't had for years! YUM!

My other favorite thing is fresh tomatoes. I could eat them every meal. Here is a great salsa recipe to use up the extra tomatoes. We eat fresh salsa during the summer and the canned during winter.

Wonderful Salsa

8 Cups Tomatoes, peeled, chopped and drained
2 ½ Cups onions, chopped
1 ½ Cups green peppers (I used anaheim)
3-4 tomatillo’s chopped
1 Cup jalapeno peppers chopped
6 cloves garlic, minced
2 tsp cumin
2 Tbl pepper
1/8 Cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15z) can tomato sauce
1 (12z) can tomato paste

1. Mix all together and bring to a slow boil for 10 minutes.
2. Seal in jars and cook in hot water bath for 10 minutes.

Kaylene

I would love to purchase a copy of your cookbook if you would be willing to sell one! I was going to post my zucchini bread recipe but the one that is posted is almost identical as mine. (minus the chocolate chips) but I am excited to try it that way, anything is better with chocolate! Let me know if I can can purchase your cookbook. I'm sure it's fabulous!

Erinn

Ohh! I'd love to win, you always post such yummy sounding recipes, and I *LOVE* trying out new recipes. I love this grilled zucchini recipe, I don't remember where I heard it but it is super simple and super yummy.

Grilled Zucchini
1 large zucchini
1/4 cup italian style dressing

Slice zuchinni and toss in bowl with dressing. Place on grill for about 5 minutes. Enjoy!

sherri

We just love to put garden red potatoes, carrots, and green beans in the pressure cooker and when they are done pile on the butter to melt and a little salt and pepper and it is so yummy! A little corn on the cob to the side would be great. Truly a summer treat!

JenM

I love fresh green beans straight out of the garden! Not a hard girl to please!

Diane

I would love to have a copy of your recipes!! Fresh garden vegetables are the best!! We always have more zuchinni than we can eat and one of my favorite things to do with it is to make zuchinni bread. I have tried lots of different recipes, but this is my favorite. It's a very moist bread and the lemon really adds a lot of flavor. It freezes great so you can make several loaves at a time and enjoy them later when all the zuchinni is gone. I hope you and your family enjoy it as much as mine does!

Zucchini Bread (makes two loaves)

3 Cups Flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 3/4 cups sugar

3 eggs
1 cup oil
2 tsp vanilla extract
2 tsp lemon zest
2 tsp lemon juice
3 cups grated zucchini
1 cup chopped pecans (optional)

Grease and flour two standard size loaf pans.

Mix dry ingredients together and set aside.

In a separate bowl, beat eggs, add oil, lemon zest, lemon juice and vanilla and mix well. Add to dry ingredients and mix well again. Lastly, stir in grated zucchini.

Divide evenly between two pans and bake at 325 degrees for one hour. Cool in pans ten minutes before turning out on rack to cool.

Monica

This recipe was created by my husband after searching for a good hot & spicy pickle and couldn't find one that was spicy enough! People beg for jars of these and several friends claim that they cure any cold!!HA!

Armando's Hot & Spicy Pickles
Ingredients:
10 large canning jars
30-40 medium pickling cucumbers
4 cups vinegar
3 quarts water
2 tablespoons sugar
fresh dill
alum
1 whole garlic (cloves and some chopped)
3/4 cup kosher salt or sea salt
1 1/2 tablespoons peppercorns
red dried whole hot chili peppers
1 tablespoon pickling spices

1) Clean cucumbers in cold water.
2) Place water, vinegar, sugar, salt in large pot. Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
3) Bring to a boil to make a brine solution.
4)Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 tsp. Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used.
5) Then place pickles in jar and fill with brine solution.
6) Can for 8 minutes in water bath.
COOL JARS VERY QUICKLY.

Thanks Sherelle for the giveaway!

Gina

I love recipes with lots of veggies! Here is one that my grandmother gave to me years ago. It is a great way to use that zucchini and she makes them ahead and freezes them to use in the winter. I haven't ever tried it but you know that generation doesn't like to waste.

Zucchini "Crab" Cakes

2 1/2 c. grated zucchini, drained
2 tbsp. chopped onion
1 c. seasoned bread crumbs
1 tbsp. melted butter
1 tbsp. Old Bay seasoning
1 egg, slightly beaten
3-4 tbsp. flour
oil

Combine zucchini and next 5 ing. Mix well. Shape into patties and coat with flour. Fry in oil until cooked through. Drain on paper towels.

Gina

I love recipes with lots of veggies! Here's one my grandmother gave me years ago and it's perfect for all that zucchini.

Zucchini "Crab" Cakes
2 1/2 cups zucchini, grated and drained
1 cup seasoned bread crumbs
2 tbsp. chopped onion
1 tbsp. melted butter
1 egg, slightly beaten
1 tbsp. Old Bay seasoning
3-4 tbsp. flour
oil

In mixing bowl, combine zucchini and next five ingredients. Mix well. Shape into patties and coat with flour. Fry in oil until cooked through. Drain on paper towels.

Bonnie

This is just yummy served with crusty bread....love your Cinnamon Rolls recipe...delicious :)

Ingredients
25g/1oz unsalted butter
1 red onion, chopped
2 garlic cloves, finely chopped
175g/6oz turnip, peeled and cut into 1cm/½inch cubes
175g/6oz sweet potato, peeled and cut into 1cm/½inch cubes
175g/6oz pumpkin, peeled and cut into 1cm cubes/½inch
1 tsp coriander seeds, ground
1 tsp ground ginger
1 tbsp spring onions, chopped
salt and freshly ground black pepper
1 litre/1¾ pints vegetable stock
2 tbsp flaked almonds, toasted
1 fresh chilli, de-seeded and chopped
1 tsp caster sugar
2 tbsp coconut milk
to garnish
coriander, chopped
To serve
crusty bread

Method
1. Melt the butter in a large non-stick saucepan. Add the onion and garlic and fry for 6-8 minutes over a medium heat.
2. Add the cubed vegetables and fry for 3-4 minutes.
3. Add the ground coriander, ground ginger, spring onions and salt and freshly ground black pepper, to taste. Fry over a low heat for about 5 minutes, stirring frequently.
4. Add the vegetable stock, flaked almonds, chopped chilli and sugar and stir well to mix. Cover and simmer gently for 10-15 minutes, until the vegetables are just tender.
5. Pour the coconut milk into the soup mix and stir.
6. Ladle into warmed bowls. Sprinkle with chopped coriander and serve with crusty bread.

Sharla

This is my all-time favorite salsa and my favorite way to use fresh tomatoes -

3-4 chopped tomatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/4 cup sliced pitted ripe olives or sliced pitted kalamata olives
3 Tbsp. chopped fresh basil
2 Tbsp. chopped green onion
1 Tbsp. fresh lime juice
1 tsp. dried oregano leaves
MIX all ingredients until well blended. Serve with pita chips.

connie

My recipe is a quick "semi-homemade" side dish. I slice or cube fresh cucumbers in large chunks and add thinly sliced red onions, or sweet walla wallas, and fresh tomatoes coarsely chopped(seeds removed)with a bottle of "Briannas" red wine vinegar salad dressing. I have always made my own dressing for this salad but the Briannas brand is so delicious I save myself some time. Thank you in advance for the recipes to come.
Connie

Sally

This is really not my own original recipe as it is from the back of a Triscuit box featured last summer, but my sister and I think it is a great summer recipe and we love the fresh taste. The only thing I have done differently is use the Kraft Philadelphia chive and onion cream cheese instead of the regular cream chesse with the added basil and garlic. Here is the original recipe.

Creamy Bruschetta Spread

1 tub (8 oz) Philadelphia light cream cheese spread
2 Tbsp. finely chopped fresh basil
1 clove garlic, crushed
1 medium tomato, chopped (about 3/4 cup)
1/2 cup chopped cucumbers
1 small onion, chopped (about 1/2 cup)
4 large black olives, sliced (about 2 Tbsp.)
2 Tbsp. Italian dressing

Mix cream cheese spread, basil and garlic until well blended. Spread into 7 to 8 inch circle on serving plate, with center slightly indented to form rim around outer edge. Set aside

Combine tomatoes, cucumbers, onion, olives and dressing, spoon into center cream cheese mixture.

Serve as a spread with crackers. Makes 2-1/2 cups or 20 servings.

Hope you enjoy this recipe as it is a great summer appetizer made with fresh vegetables.

Love your blog and your beautiful photos of your gorgeous children and projects, and I thank you for sharing a peek into your life. I check your blog every day and am always so pleased to see a new posting. Sally

Janiel Bishop

Great give-away! If I dont win...I still would love to buy a copy of your recipe book! Everything I have ever tried of yours is wonderful and I just love "home-made-ish" recipes!

Zuchini Bread
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon soad
1/4 teaspoon baking powder
1 egg
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup sugar
1 cup shredded zuchini
1/4 cup veg oil
Mix all together. Pour into greased loaf pans. Bake at 350 for 55-60 minutes.

Charlotte A.

I love to make this one in the fall and winter. If you have everything chopped up, it goes by quicker.

Hearty Cheaddar Chowder

3 cups water
3 Tbsp. chicken boullion
1 cup carrots, thinly sliced
4-5 medium potatoes, peeled & diced
1/3 cup margarine
1/3 cup flour
4 cups of whole milk or 2% at the least
3 cups shredded cheese

Combine water and boullion in large pot. Bring to a boil. Add vegetables - reduce heat and simmer 12-15 min. or until vegetables are tender. In separate saucepan, melt margarine and add in flour. Gradually add milk and stir constantly until mixture thickens (15-20 min.) Add thickened milk mixture to vegetables. Stir in shredded cheese and heat thoroughly, but don't allow to boil. Serve hot.

Makes 8-10 servings

Charlotte tellnotales92@hotmail.com

lori jolley

I love your recipes! Trust me everyone - peas and potatoes is the BEST!!!!
My recipe is on my blog
http://anticipatingthebest.blogspot.com/

Christine D

WOW-- What a great recipe, I can't wait to try it!! Here is one of my fav's:

PISTACHIO ORANGE ASPARAGUS
2 lbs. fresh asparagus, trimmed
6 T coarsly chopped pistachios
3/4 C Butter
1/4 C Orange Juice
2 tsp Grated Orange Peel
Dash Pepper
In a saucepan, bring 1 in. of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm.
In a skillet over med. heat, cook pistachios in butter for 3-4 min. or until lightly browned. Add orange juice and peel; heat through. Pour over asparagus. Sprinkle with pepper. YIELD: 12 Servings

Enjoy and "Thanks" for always sharing your recipes and ideas. I love your site!!

Karisa

Fresh Strawberry Pie
2 c. water
1 small box strawberry Jello
2 T cornstarch
1 c. sugar
Bring to a boil until slightly thickens.
Take off stove and let cool a few minutes.
Add 4 cups of fresh, clean strawberries.
Pour into a baked pie crust. Refrigerate.

What a fun post. I think you could make an awesome cookbook just from all of your comments. Keep enjoying your summer.

Sabrina S

How about a salsa recipe...my favorite thing to make during the summer ....well actually anytime! hee hee

BBQ Salsa
10 Roma Tomatoes
1 tsp salt
1/2-1 tsp minced garlic
1/8-1/4 tsp liquid smoke
1/2-2 jalepenos(to taste)
1/4-1/2 medium onion
1 bunch cilantro

Coat veggies with olive oil and BBQ on high heat until outsides of veggies are slightly charred. Blend ingredients-cool. Enjoy!

MMMM I love new potatoes and peas- so yummy! I would LOVE to get a recipe book from you, your posts about food always make me HUNGRY!

kim

I love making zucchini lasagana. I just use a jar of pasta sauce that I doctor up with some onion, bell pepper, garlic and italian sauasage. Then I slice my zucchini into strips and layer in a baking dish. A layer of sauce first, then zucchini, then mozzerella cheese. Continue until all ingredients are gone and then bake it in a 350 degree oven for about 45 minutes and enjoy! Not really a recipe, because I just do it. But it's really yummy and gets my husband and kids to eat veggies!

Terri Paulson-Sasaki

I don't really have a receipe for you. But, you did bring back wonderful memories of my grandmother. She was always canning something in the summer. My parents lived on 45 acres in northern California. Her pantry was always full and the counters stacked high of cookies when we went to visit. I remember one summer she was going to teach me how to can peaches. So my husband, grandfather and I went to a peach orchard to pick peaches. When we got back we started the canning process, it took most of the day, but her peaches were the best. It was hot and she had no air conditioning, but looked totally put together. She was in her mid 80s at the time. My youngest son, who was around 5 asked what we were doing and I told him that we were canning peaches. He freaked out, I couldn't calm him down. He kept saying "don't can peaches". I then figured out why he was so upset, our neighbor's cat at home was named Peaches and he thought we were going to can the cat. LOL Thanks for the making the memory come back, I need to go scrap it. He is now 19 and grandma passed away 3 years ago.

Chris Krueger

Hi Sherelle,
My favorite summer recipe uses fresh tomatoes and basil from the garden. It makes a great appetizer or a light meal. Hope you like it as much as I do.

Fresh Tomato Tart

1/2 of a 15-ounce folded refrigerated unbaked piecrust (1 crust)
1-1/2 cups shredded mozzarella cheese (6 ounces)
4 roma or small regular tomatoes
3/4 cup loosely packed fresh basil leaves
4 cloves garlic
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise or salad dressing
1/8 teaspoon ground white pepper
Fresh basil leaves (optional)

1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.

LeAnne Ballard

Ohhh! I am excited about all these recipes!! How great! :) I have many favorite veggie dishes but I just tried this one last Sunday to go with our oven baked chicken!!! So yummy!

Onioin Baked Veggies (4 servings, so double and triple accordingly)
3 large potatoes, cut in chunks - I use Red Skinned potatoes
3 carrots, sliced
1 medium onion, sliced
1/4 cup olive oil
1 envelope of French Onion Soup Mix
1/2 tsp garlic powder
1 tsp dried crushed parsley

Place all veggies in bowl. Coat with oil and soup mix. Place in large roasting pan or jelly roll dish. (You want most of the veggies to lay flat so they cook somewhat quickly.) Bake @ 450 degrees for 45 minutes or until the veggies are tender. The original recipe didn't call for a fresh onion, but I had one. The onions carmalized a bit - so yummy!

Great with chicken, roasts, or inside tin foil dinners! Yum!

Tammi C

Oh, oh! I would love your recipes. I can't wait to try the one you just posted. I think my boys will love it.

Here is mine to share. A friend of mine made these for us when we had our 3rd baby in January and we've been making them weekly ever since. Now, they are even better with fresh squash out of the garden. They are SO good and they get quickly devoured.

Squash Rolls in the Bread machine

Ingredients:

1/2 cup milk--warmed in microwave for 45 seconds.
2 tablespoons butter--softened
1 egg
1 cup mashed squash
4 1/2 cups bread flour
1/2 cup sugar
1 teaspoon salt
1 packet yeast

To make mashed squash: Wash, but do not peel 1 to 2 medium yellow squash. Cut up and put in water and cook until soft. Drain and place in food processor, blend well. (seeds and skin will also mix)

In bread machine, add all ingredients in order listed above. Put on dough setting.

Grease (2) 8 or 9 inch round pans
Flour hands and roll 24 balls, 12 for each pan.
Cover with towel and put in warm place for 1 hour
Preheat oven to 350 degrees
Put in oven for 15 minutes or until golden brown, place on wire rack to cool. I melt butter and brush it on the tops as they are cooling.

Enjoy!!

Tammi :)
tcragun@iquest.net

Tammi C

Oh, oh! I would love your recipes. I can't wait to try the one you just posted. I think my boys will love it.

Here is mine to share. A friend of mine made these for us when we had our 3rd baby in January and we've been making them weekly ever since. Now, they are even better with fresh squash out of the garden. They are SO good and they get quickly devoured.

Squash Rolls in the Bread machine

Ingredients:

1/2 cup milk--warmed in microwave for 45 seconds.
2 tablespoons butter--softened
1 egg
1 cup mashed squash
4 1/2 cups bread flour
1/2 cup sugar
1 teaspoon salt
1 packet yeast

To make mashed squash: Wash, but do not peel 1 to 2 medium yellow squash. Cut up and put in water and cook until soft. Drain and place in food processor, blend well. (seeds and skin will also mix)

In bread machine, add all ingredients in order listed above. Put on dough setting.

Grease (2) 8 or 9 inch round pans
Flour hands and roll 24 balls, 12 for each pan.
Cover with towel and put in warm place for 1 hour
Preheat oven to 350 degrees
Put in oven for 15 minutes or until golden brown, place on wire rack to cool. I melt butter and brush it on the tops as they are cooling.

Enjoy!!

Tammi :)
tcragun@iquest.net

Valerie

sorry for double comment but I couldn't see the first one...

so this is my recipe in Enlish !

Radish leaves soup (for 4)
Wash the leaves of two bunches of radish (not black but white or red)
In a medium pan, melt down a TBS of butter and when it is warm, put a big minced shallot. Cook until he shallot is transparent but not brown.
Add 2 medium potatoes peeled and cutted in little pieces. Mix with a spoon during 1 min.
Add 1,5 liter (6 cups) of warm water and a cube of chicken stock (dry).
Cook during 20min, when the soup is cooked mix it and put more water if necessary.
Salt and Pepper as you need, enjoy !

Valerie

Hello Sherelle ! What a kind proposition this giveaway !
Today in Belgium it is our "Fourth of July", everything is close today and we will live and have a walk today.
Here you can find the recipe I prefer, but I have some other that I LOVE... if you want (or your readers) my recipes, please ask !
I write in French but will translate after :

Soupe aux queues de radis :
Pour 4 personnes :
Couper les fanes (feuilles) de deux bottes de radis, les nettoyer convenablement.
Dans une casserole moyenne, faire fondre un peu de beurre et quand il est chaud, faire revenir une échalotte émincée finement. Ne pas laisser brunir, mais faire devenir transparent (faire suer).
Ajouter les feuilles de radis, mélanger, quand elles sont ramollies ajouter2 grosses pommes de terre épluchées, lavées et coupées en dés. Mélanger.
Ajouter 1,5 litre d'eau et un cube de bouillon de volaille.
Faire cuire 20 minutes.
Quand la soupe est cuite, la passer au mixer, saler poivrer et si la soupe est trop épaisse ajouter un peu d'eau.
Bon appetit !

poutchi

waw so many recipes !
Today is a special day for me because it is not "happy 4th" but "Happy 21th" !!
So I promise I will send you some recipes from my garden and my own veggie, I LOVE natrel veggie...
Have a nice day !
Valerie

JoAnn

okay- all of these people have such "real" recipes..mine is one I just made up with stuff I love, but man, it's a favorite of mine and my husband!

1 yellow bell pepper
1 orange bell pepper
1 can garbanzo beans
1 can kidney beans
tomatoes and or avocado, if you have them, excellent without also- and if you want to keep it for days, don't add either
feta cheese (I use one whole small package of Athena)
salt/pepper or a part of a Good Seasons Italian packet
a bit of oil
mix
this is a great substitute for potato or macaroni salad, or a simple fresh dinner when you don't feel like eating heavy, there's so much protein it totally fills you up. YUM!
JoAnn Motta
Sadiemotta@aol.com

Sara M

My avsol;utew favorite fresh vegetable summertime recipe is definitely salsa. I make it a couple of times a week normally, although this year's tomato scandal threw a kink in that :( Now that we are making it again it finally feels like summer! I serve it with tortilla chips of course (hint of lime are the best) but I honestly enjoy it just as a salad too...
Salsa -

1-2 tomatoes diced
fresh cilantro chopped finely - add to taste - I like lots, probably about 2-4 tablespoons chopped
2-3 tablespoons corn
2-4 tablespoons canned black beans drained and rinsed
garlic salt to taste

Hope you like it :)
Can't wait to see your recipe book - I always love all of your creations so much!
Sara M.

Donna Murdock

Here are two for zucchini.
The first is Zucchizza--as in zucchini pizza. Instead of using pizza dough, you slice the zucchine horizontally. Then you pile on the homemade pizza sauce, mozzarella cheese, fresh spinach, and all the other veggies you love. Bake as you would a pizza. It saves so many carbs and truly tastes yummy! Plus, its uses lots of zucchini.

The next is a really easy zucchini stir fry with carrots. Slice the zucchini and carrots into thin two inch strips as if you were making shoestring French fries. Then saute in butter or olive oil. You have to be careful if you use butter not to let it get too hot. You can season it spicy or mild. When I'm not making it for my husband, I use Cajun type seasonings. It also works well with crook neck squash sliced the same way. Onions add more flavor as do colored bell peppers.

Kelly

Tempting Tomato Cups
3 large tomatoes
1/2 cup crushed saltines (about 15)
1/3 cup chopped celery
1/3 cup chopped green pepper
1/4 cup chopped onion
1/4 cup mayo
1/2 tsp garlic salt, optional
1/8 tsp pepper

Cut a thin slice from the top of each tomato. Leaving a 1/4 inch thick shell, scoop out pulp. Invert tomatoes onto paper towels to drain. Combine rest of ingredients and mix well. Spoon into tomatoes. Refrigerate until serving.

Thanks, Sherelle! Love your site!

MaryRuth Francks

Here's my favorite summer time treat! I picked the zuchinni today and made the bread tonight... Heaven! I love fresh garden produce!!

Chocolate Chip Zucchini Bread
• 6 eggs
• 4 cups sugar
• 2 cups oil
• 4-5 cups shredded zucchini
• 6 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 tablespoon cinnamon
• 1 tablespoon vanilla
• 1 (12 ounce) package miniature chocolate chips
1. Preheat oven to 325 degrees.
2. Beat together eggs, sugar and oil.
3. Add zucchini and remaining ingredients, mixing well.
4. Bake in 4 well-greased loaf pans for about one hour.
5. Freezes well, if there's any left over…

Makes 4 loaves.

Holly Child

This is a recipe my mom used to make alot! It's not really a "vegetable" recipe, but it does use fresh Zucchini:

Zucchini Brownies:

2 cups flour
1 1/2 cups sugar
1 tsp. salt
1 1/2 tsp. baking soda
1/2 cup cocoa
Stir above ingredients together. Mix well. Add following ingredients to flour mixture:

1/2 cup nuts (optional)
2 tsp. vanilla
3/4 cup vegetable oil
2 cups grated zucchini

Spread batter (batter will be thick) into a 9x13 pan. Bake at 350 for 40 minutes.

Frosting:
2 cups powder sugar
1/4 cup cocoa
pinch of salt
1 tsp. vanilla
4 tbsp. milk
Mix well.
Frost brownies while still warm.

Cindy C. T.

We love to freeze our own corn. We take fresh picked corn, husk it, and wash it. Then we boil it for a minute or two (like you would fix it just to eat). We let it cool for a few minutes and then we put it on our corn cutter (really just a board with a REALLY big nail on it) and then we shave off the corn with a knife and immediatley put it in freezer bags and freeze them. They taste wonderful and fresh all year long!

Conrads

Blueberry-Rhubarb Jam

1 C. water
5 C. sugar
2 (3 oz. boxes raspberry Jell-O)
1 can blueberry pie filling
5 C. rhubarb, cut fine

Place cut rhubarb in a pan & cook in 1 C. water until tender. Add 5 C. sugar & cook until dissolved STIRRING CONSTANTLY. Add blueberry pie filling & continue cooking 6 to 8 min. longer. Take off heat & add Jello, stirring until completely dissolved. Pour into jam jars & seal. Place into freezer when cooled.

Megan Mill

this recipe is actually from my mother-in-law.

~fried zucchini~

slice the zucchini into medium thick slices. beat 4 eggs, add 1/2 cup milk. add a dash of salt. dip zucchini slices in egg mixture as you would when making french toast. then fry in large skillet until golden brown. these are great with syrup or jam!

kind of a different recipe, but a good way to use up zucchini!!

Liz

My sister and I have been collecting good recipes to make a book for a year now so I would love a copy of your cook book!!!

Here is a recipe that is fun to do with a large crowd that requires little clean-up...

Shrimp & Vegetable Boil

4 to 5 potatoes cut up
1 to 2 lbs fresh carrots
4 quartered onions
1 to 2 lbs snap peas
2 lbs Kebasah Sausage cut in 2 in. pieces
4 to 5 ears corn cut in half of thirds
1 to 2 heads of Cabbage
2 lbs raw shrimp (add last 10 minutes of cook time)

Layer ingredients in large stock pot in order given. In separate bowl mix 1 quart water with 2 Tablespoons Old Bay Seasoning. Pour over Veggies. Cover, bring to a boil and reduce heat to medium. Total cook time 30 minutes.
Drain water. (cover table with plastic tablecloth) Dump food in middle of the table. Enjoy!

This sounds crazy just dumping it on the table and then digging in but it is a big hit! We have had it at family reunions, and for Sunday dinner with a large crowd and everyone loves it. The bonus is the clean-up because when you are done you just roll up the table cloth and throw it away!

megan

how fun! i'll play. :)

my favorite summertime recipe is:

Broccoli and Squash Casserole

2 pounds fresh broccoli florets, cut into bite-size pieces
2 pounds yellow squash, sliced
2 small onions, chopped
4 tablespoons butter or margarine
2 large eggs, lightly beaten
1 cup mayonnaise
4 cups (16 ounces) shredded Cheddar cheese
1/4 teaspoon pepper
3 cups fine, dry breadcrumbs

Arrange broccoli in a large steamer basket over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket. Add squash and onion to basket, and repeat procedure.
Combine squash, onion, and butter in a large bowl; mash. Stir in broccoli, eggs, and next 3 ingredients; spoon into two lightly greased 2-quart baking dishes. Sprinkle evenly with breadcrumbs.

Bake at 350° for 20 to 25 minutes or until golden. (Makes 8-12 servings)

It is delicious, and even my young children love it! :)

Thanks for a fun contest!

Holly D.

I would be in Heaven, trying all your amazing recipes! You truly continue to amaze me with your talent Sherelle.

I have a couple of favorite recipes,

We love this one, because you can have that fresh corn on the cob taste ALL year round!

Freezer Corn
16 cups or 1 gallon corn kernels cut off the cob.

Combine corn, 1 quart water, 1/2 cup sugar and 4 tsp. canning salt. Mix and boil for 10 minutes. After cooling and no steam appears, place corn in freezer bags according to your own serving size and freeze.

Fresh Salsa

1 lrg. Yellow onion
1/2 bundle cilantro
2 bundles green onion
6 tomatoes
1 46 oz. Can tomato juice
3-4 jalapenos
salt & pepper to taste

7 layer Salad
1 head of lettuce
1 ½ cup peas
1 ½ cup mozzarella cheese
1 ½ cup broccoli
1 cup cauliflower
12 slices of bacon, cooked & cut into little pieces
Cut pieces of green onion on top as desired for flavor

Dressing:
1 cup mayo
¼ cup sugar
Mix well & pour over salad (do not mix into salad until ready to serve.)

Refrigerate until serving. (It is better if it is made at least 5 hours before serving.)

Rhubarb Syrup

8 C. rhubarb juice
(cook rhubarb in pot or juicer and reserve juice)
7 C. sugar
1 tsp. vanilla
1 pkg. Sure-Jell
2 3 oz. pkgs strawberry jello

Stir Sure-Jell and vanilla into juice. Brint to a full boil, stirring constantly. Stir sugar and jello together in seperate bowl. Slowly stir into juice. Stir and bring to a full boil. and boil for 1 minute. Skim foam off and pour in bottles. Water bath for 20 minutes. Makes about 6 pints

Michele

This isn't much of a recipe but my favorite is Dill, Cucumbers & Walla Walla Sweet Onions

Slice peeled cucumbers
Peel and slice Walla Walla Sweet Onions
Chopped Fresh Dill (can use dried)
2 parts Water
1 part Vinegar

Mix together and put in frigerator.

One of my favorite summertime side dishes. It's fresh and yummy.

Julie

My mouth is totally watering! I found this recipe I LOVE from Rachel Ray.


Smashed BLTP's

* 1 pound red potatoes, skin left on
* 3 tablespoons extra-virgin olive oil
* Salt and freshly ground black pepper
* 1 pint grape or cherry tomatoes
* 4 slices thick-cut bacon, chopped
* 2 leeks, white and light green parts only, cleaned and thinly sliced (green onions work, too)
* 1/4 cup chicken stock

Place potatoes onto a baking she
et, drizzle them with a little EVOO and season with salt and freshly ground black pepper. Toss them to evenly coat and move them to one half your baking sheet. Roast them for 20 minutes, turning occasionally.

After 20 minutes, toss the tomatoes onto the empty half of the baking sheet, drizzle them with a little EVOO and season with salt and freshly ground black pepper. Return the pan to the oven and continue roasting another 20 minutes, turning the veggies occasionally but keeping them separate, until the potatoes are tender and the tomatoes have burst open.
Heat 2 tablespoons oil. Add the bacon and cook, about 2-3 minutes. Once the bacon starts to brown, add the leeks and cook until tender, another 4-5 minutes.

When the vegetables have finished roasting, transfer them to the skillet with the bacon and leeks, add the chicken stock, and mash everything up together. Season everything with salt and freshly ground black pepper.

Adrienne

What a fun giveaway! I also love creamed peas and potatoes (and I love the pic of the open pea pod in those cute little hands!)My recipe is for salsa. It is so yummy my husband practically drinks it.

6 quarts peeled, cut tomatoes
4 large green peppers, chopped
2 large or 5 medium onion, chopped
12 fresh jalapeños, chopped (wear gloves) for mild use 1 TBS seeds for hotter salsa use all seeds
1/4 C lemon juice
1 C vinegar
2 TBS canning salt
4 fresh hot red chilies (I can never find these so I omit)
2 (6 oz) cans tomato paste
2 (15 oz) cans tomato sauce
1/2 C sugar
2 tsp cumin
4 large cloves garlic,chopped
Cook/Simmer together for 1 hour stirring often. Bottle. Hot water bath for 35 minutes

Elaine

While I live in Nampa, NOT Nova Scotia, I have visted several times and each time if it was summer and the fresh veggies were coming on this is what we had. I love this..You must use the nice young vegetables and can use any you like, but this is how I have had it.

Nova Scotian Hodge Podge

1 cup fresh green beans trimmed and snapped
1 cup fresh wax beans trimmed and snapped
1 cup baby carrots sliced
1 cup peas shelled
1 cup snow peas break up pods
1-2 lbs small potatoes washed
1/2 cup butter
1 quart of cream (you CAN use half and half)

Wash and trim veggies. Put all of them together in a saucepan and add enough water to cover. Lightly salt the water and bring to a boil Cook until the potatoes and carrots are tender. Add cream and butter. Season well with chives or green onion. Serve hot.. Even better the next day.

Enjoy!! uhmm. I think I need to go and make this.. now

ginajam

I've always loved your recipes. And I would so love a copy of your cookbook. This recipe is super simple. My husband kind of made it up and it is one of my favorites. I hope you enjoy...thanks for doing this!!


Zippy Cuke Salad

2 English Cucumbers – sliced
1 small Red Onion – sliced 2 inch strips
1 small Julienne Poblano Pepper
¼ cup Cilantro - chopped
½ of a Julienne Red Pepper

Dressing:

½ cup Sour Cream
½ cup Plain Yogurt
¼ cup Rice Wine Vinegar (may sub Apple Cider)
2 Tbsp. Prepared Horseradish (more to taste)
2 Tbsp. Sugar
2 Tbsp. Black Pepper
1 Tbsp. Salt
1 tsp. Dill

Instructions:

Combine all veggies and toss with dressing. Best served chilled minimum of 2 hours.

Ang'la

I'm so excited. I would love a copy of your cookbook. I have been digi scrapping all of my recipes and sharing them on my blog. i would post one here, but I don't think typepad will allow you to attach anything to comments. If you want to check out the recipes I've posted you can go to www.itsacircusaroundhere.blogspot.com
if not, here are some corn on the cob ideas:

Pull the husks back from the corn, but do not remove. Twist the husks together to form a "handle". BBQ on a grill then use the husks to hold on to the corn.

When cooking corn on the cob, add a little milk or cream and sugar to the water to add to the sweetness of the corn.

Enjoy!

Ellen Patton

I'd love one of your recipe books!

Pasta Salad
tricolor twirly pasta (cooked and drained)
feta cheese or mozzarella cheese
sliced onions
olives
tomatoes
bell peppers
mix everything together
make one package of good seasons italian dressing and add that

Maria Draper

That recipe takes me back to when my Grandma would make it for us. I didn't fully appreciate it at the time though. I love to can lots of things; we'll love may not be the right word exactly. I do can green beans and love to add, when I open them up that is, butter, a little salt, and Pampered chef dill mix. I let the green beans boil in the dill and butter for about 5 mins and serve them up. I love the taste and my 3 kids do as well. Anyway, hope I win the cookbook.

Lisa-Marie

Are those from your garden THIS year already?!?!?! WOW!

Looks delicious. That meal is also my VERY favorite with my garden goodies!!

Here is my gma's pickled beet recipe. To be honest, I do not like these, but my hubby and children LOVE LOVE LOVE them. With that deep dark red color they are beautiful and packed with nutrients!

Hope you enjoy!

Pickled Beets
Was Beets. The smaller the better. Cut off tops. Cover with water and cook for approx. 45 minutes. Put in cold water to cool and remove skins and ends.

Cover with the following mixture, heated:
2 cups sugar (there go nutrients!!!!)
2 cups water
2 cups vinegar
1tsp cloves
1 tsp allspice
1 TBSP cinnamon

Water bath for 30 minutes.

Kristi

My favorite is Broccoli Salad:

1 bundle of broccoli (about the amount you get when you buy broccoli at the store) cut into bit size pieces
1 lb. bacon cooked, cooled, and crumbled
1 cup raisins
1 cup peanuts
1 cup sun flower seeds

Sauce:
1 cup mayo
1/2 cup sugar
1 T. vinegar

Mix dry ingredients in a big bowl.
Mix sauce ingredients in small bowl.
Mix together about 20 minutes before eating.

I have seen this recipe with onions also (red), but my kids refuse to eat anything with onions.

Kristi

Alicia

I love peas and potatoes in white sauce too. My grandma makes them and it is one of my favorite dishes to eat at her house.

My current favorite summer veggie recipe is Caprese Salad. It's really easy. You need a couple of tomatoes sliced about 1/4", fresh mozzarella sliced 1/4" (I buy mine at Costco), and fresh basil cut into little ribbon strips. Put that all in a bowl and then add a couple tbsps evoo and salt and pepper to taste. Done! *I also like a splash of balsamic vinegarette but my husband doesn't so I add that to just mine. It's really good with fresh bread on the side. Yum!

Peg Graham

Sherelle- Not sure exactly where I got these recipes, but they are yummy. Love your peas and potatoes recipe...gotta make that one now! Yum!

I would LOVE to get your cookbook!

hugs-Peg Graham
------------
Roasted Asparagus Parmigiano

2 pounds asparagus stalks, washed and trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon white wine
1 tablespoon balsamic vinegar
3 garlic cloves, finely minced
1/4 teaspoon ground herbs de Provence
Coarse salt or sea salt
Coarsely ground black pepper
1/4 cup or more grated Parmigiano-Reggiano cheese
Lemons wedges for garnish

Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.

Make marinade by combining olive oil, white wine, balsamic vinegar, garlic, salt, and pepper. Pour marinade over asparagus, turning to coat. Let marinate for a couple of 2 to 3 hours.

Preheat oven to 400 degrees F. When ready to bake, sprinkle Parmigiano-Reggiano cheese over the top of the asparagus. Bake approximately 8 to10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and transfer asparagus to a serving platter. Garnish with lemon wedges.

Makes 4 to 6 servings.


and....

Bread & Butter Pickles Featuring Ball® Simple Creations® Bread & Butter Pickle Mix

Makes 4 (32 oz) quarts or 8 (16 oz) pints

You will need:
7 lb pickling cucumbers (about 28 small to medium)
5 cups vinegar
5 cups sugar
1 3.5-oz pkg Ball® Simple Creations® Bread & Butter Pickle Mix
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands


Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) CUT cucumbers into 1/2-inch thick slices, discarding ends. Combine vinegar, sugar and contents of package in a medium saucepan. Heat to a boil.
3.) PACK cucumber slices into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid over cucumbers leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 4 to 6 weeks.

Danielle

Hello-

I agree there is nothing better than home grown veggies and fruits. My family and I live in Boston but we still have a fantastic garden. We have everything from gooseberries to corn. One of my favorite soups is Summer Corn Soup. It takes a bit of time to make it but it sure is delicious.

Summer Corn Soup
Serves six

5 to 6 large ears sweet corn, shucked, silks removed
Kosher salt
3 Tbs. oil or unsalted butter, or a combination
1 large onion, diced
4 cloves of garlic, roughly chopped
1/2 cup diced celery
1 medium red potato, peeled and cut into 1-inch cubes
3 to 4 sprigs of fresh marjoram leaves, stripped and chopped
Freshly ground pepper
Pinch of cayenne
1/4 cup sour cream, for garnish
1/2 cup finely diced fresh tomatoes, for garnish
1/4 cup thinly sliced fresh basil, for garnish


Cut the kernels off the ears of corn by starting to cut halfway down the ear and slicing to the bottom, rotating the ears as you go; don't try to cut too close to the base of the kernels, Turn the ear over and repeat to remove all the kernels. You'll need 3 1/2 to 4 cups of kernels for the soup.

Stand one cob on end in a pie plate or other shallow dish and use the back edge of the knife to scrape the cobs and extract as much "milk" and solids as you can. Set this raw corn puree aside.

Break the cobs in half and put them in a heave 4-quart pot. Add 6 cups water and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low, cover, and simmer for 30 minutes. Discard the cobs. Pour the liquid into a bowl and set a side.

Set the pot back over medium-high heat and add the oil or butter (or both). When it's hot, add the onion and saute until translucent, about 3 minutes. Add the garlic and cook for 1 minute. Reduce the heat to medium, add the celery, sprinkle with salt,and stir. Cover the pot and cook, stirring occasionally, until the vegetables start to soften, 5 to 6 minute; don't let them color (if they start to brown before softening, reduce the heat). Add the potatoes, marjoram, black pepper (about six turns of the grinder), and cayenne and stir to distribute the seasonings. Add the corn stock. Bring to a boil over medium-high heat, cover, lower the heat to medium low, and simmer until the vegetables are tender enough to puree, 20 to 30 minutes. Add most of the corn kernels, reserving about 1 cup. Simmer gently for another 10 minutes. Puree the soup in batches in a blender (be careful to fill the blender no more than one-third full, vent the lid, and hold a towel over the lid while you turn it on). Put the pureed soup back in the pot. Taste for seasoning and add more salt or pepper if necessary. Add the reserved corn kernels and corn "milk", and simmer just long enough to take the raw edge off the corn, about 5 minutes. Serve hot, warm, or at room temperature, garnished with a small dollop of sour cream and the tomatoes and basil.

Enjoy!

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