Posted on 08/24/2016 12:03:01 PM PDT by Jamestown1630
This week: Recipes for the Summer Squashes no doubt burgeoning in your gardens.
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
FYI, keep some Lugol’s iodine around for food-related sickness.
Six drops in a small glass of water, and the gut bugs are Dead Right There.
Seriously good medicine. Also good for building up healthy iodine in your body if you take it daily.
Loved your description of waiting in the pharmacy, and hope you are feeling better soon. But I can relate to cravings for such things as fish sandwiches and vanilla ice cream, and I have not been pregnant in many, many years.
You are right about checking out the clearance stuff (Walgreens for me). Can also buy some very inexpensive clothing items such as Tshirts, which I can then use for fabric for sewing projects.
We do not grow zucchini but sometimes get some from friends. Other than using it in grilled vegetables or sweet bread, probably my favorite is to cut into 1/4 inch slices and cook in a big can or 2 of (Hunts) Italian stewed tomatoes, let it cook down until the zucchini is tender.
Thanks for this thread.
Thank you. I’ve actually been curious about iodine lately; but I’m wondering if the Lugol’s kills the good gut-bugs, too? (I’ve been taking probiotics to counteract the antibiotic that my very conservative doc finally gave me after *six days* of fever - I started getting better within hours, and could’ve *kicked* him! ;-)
-JT
Hope you’re feeling better!
Thanks. I went back to work yesterday, but was so light-headed and weak, I decided to stay home again today. I slept until 2 PM, and am feeling very good now.
The benefit of sleep is underrated in illness, especially by people like me who need to be ‘doing something’ with spare time. I’ve learned a lesson; and just lying in bed halfway- listening to weird talk radio for days on end can be productive :-)
-JT
This has been my favorite for Eggplant recently:
Roasted Eggplant with Tahini Dressing
2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise
coarse sea salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
DRESSING:
3 tablespoons well-stirred tahini
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons hot water
1/2 teaspoons fine sea salt
1/8 teaspoon minced garlic
1/8 teaspoon ground cumin
For Eggplant: Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper. (It helps to first sprinkle the eggplant halves with salt, and let them “drain”, flesh side down, in a large colander for about 30 minutes before roasting. It helps to reduce the moisture content of the dish.)
Put eggplant pieces on prepared baking sheet, flesh-side up. With the tip of a sharp knife, score flesh, about 3/4 inch deep. Season eggplant with salt and pepper, and drizzle with oil. Roast, rotating pan once halfway through, until eggplant flesh is soft and collapsed and edges are deep golden, 35 to 40 minutes.
For Dressing: While eggplant is roasting, in a bowl, whisk together all dressing ingredients. Remove eggplant from oven and sprinkle with salt.
Transfer to serving plates, drizzle with half of the dressing and sprinkle with parsley. Serve with remaining dressing.
-JT
I use summer squash instead of cucumbers when making pickles. I can’t actually eat the pickles I make because the recipes all call for peppers and onions, which I’m allergic to. But my Mom likes my relishes so much that I make at least a dozen pints per year for her.
I hope you feel better soon. Our whole family was hit by some respiratory bug that has left me with barely any sleep in a week since I’m taking care of everyone. I hate being sick and not being able to get rest.
I’ll try to post a zucchini recipe later.
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LOL! I love it! Hope you're feeling better soon, JT!
Hope you feel well soon JT. I had lots of squash blossoms this year, but thought the effort of making them into a recipe of some kind was not worth the time. I tasted some at a recent dinner and thought they were not remarkable.
We are drowning in squashes.I added them to the tomato sauce I froze as well as lots of chili and stir fry recipes. I also made lots of quick breads using squash with bananas, and froze them too.
I’ve made most of NY Times recipes-liked the muffins and the tacos a lot. Hubby always needs to have some kind of protein with his dinner, so added that to his plate.
http://well.blogs.nytimes.com/2012/07/27/a-bounty-of-summer-squash/
This is an easy “go to” recipe. I bake the veges the day before. I use our small Japanese eggplants as well as whatever squash there is. We did grow some mini butternut squash this year as well as patty squash etc. I add grilled chicken or or ham/panchetta for hubby.
Oh, rest is essential to good health. It’s underrated in America which is a problem.
My Grandmother always said that the best sleep is that which you get before midnight. I’ve never understood that - sleep is sleep - but I’ve often found it strangely true.
Yes, that’s acknowledged now by the medical community.
I thought about that while I was sick - ‘bugs’ tend to whip through families, and women with children have to take care of kids - and hubby! - while they’re still so worn-out themselves.
-JT
LOL! Two sometimes three times a year I get that craving!!! It's a dang powerful one!
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