recombobulated
  • HOME
  • BLOG
    • from the kitchen
    • from the garden
    • projects
    • for the dogs
    • fun at work
    • out and about
  • HOME
  • BLOG
    • from the kitchen
    • from the garden
    • projects
    • for the dogs
    • fun at work
    • out and about
Search by typing & pressing enter

YOUR CART

Our home's culinary journey

Recipes we found delicious on our kitchen adventures!
home

8/10/2017 5 Comments

Acorn Squash Pupusas

Acorn Squash Pupusas
I feel in love with pupusas on my first trip to El Salvador.  Those tasty cheesy corn cakes topped with that tart slaw was unlike anything else I've ever had!  I looked forward to my trip there to eat more and got excited to find a Salvadorian restaurant that would serve 'em. 
Now I am dealing with an abundance of squash in the garden so I scanned my cookbooks for squash recipes and was thrilled to come across this.  These little guys were easy to make.  I shredded a block of smoked mozzarella one day, roasted a big batch of squash another day and whipped this up another time.  I topped mine with sour cream and salsa! 
​The leftovers were good as well.  I did some topped with egg, another with vegan crumbles.  They are a great vehicle for many toppings that kicked up the leftover game!

Reina's Pupusa's
​Vegetarian Planet by Didi Emmons

1 acorn squash
2 1/4 cups masa harina
1 teaspoon salt
1/2 teaspoon black pepper
3 ounces smoked cheese (jack, cheddar, gouda, mozzarella)
1 cup water, room temperature
2 tablespoons olive oil
4 tablespoons sour cream
hot sauce
​1. Preheat the oven to 400.  Cut the squash in half lengthwise, and spoon out the seeds.  Put the squash halves cut side down into a casserole dish, and bake them 40-50 minutes, until they are tender.  Let them cool.  Spoon out the flesh, and put it into a large bowl.
2. Add the masa harina to the bowl of squash.  Mix in the salt and pepper.  Add the cheese, and mix well again.  Add the water, and mix with one hand until the dough is smooth.
3. On a lightly floured surface, for a 3" wide patty from a large spoonful of masa dough.  Form seven more patties from the remaining dough.  They will be rather soft and fragile.
4. Place a large skillet over medium heat.  When it is very hot, add 1 tablespoon of the olive oil.  Fry four of the pupusas for about 5 minutes per side, until they form a golden crust on both sides.  Transfer them to a plate, and keep them warm in a slow oven. Heat the skillet again, add the remaining olive oil and fry the four remaining pupusas in the same manner.  Serve the pupusas with dollops of sour cream, if you like and pass the hot sauce around the table.
5 Comments

8/4/2014 0 Comments

Summer Squash Baked with Parmesan & Bread Crumbs

If I haven't said this enough times, here I go again...  zucchini is one of my favorite things to eat!  Especially fresh from my generous friend's garden!  So I'm always on the lookout for new things to do with my bounty.  This one was from an unexpected source.  I happened to pick up a copy of Consumer Report's SHOPSMART for I don't know what I was researching buying at the time but they happened to be doing an article on microwave cooking, which I generally am not a fan of.  But with zucchini coming out of my ears and getting a little burnt out on elaborate zucchini recipes I decided to give this a try.  And I was happy to finally be using some of those Tupperware containers built especially for microwaving that are in the back of our cabinets!...  and I am glad I did.  This is so easy and good!...  I love that you can throw in any types of squash and adding the toasted bread crumbs at the end is a great touch.
Summer Squash Baked with Parmesan & Bread CrumbsEasy microwaved goodness!
Summer Squash Baked with Parmesan & Breadcrumbs

Consumer Reports SHOPSMART,
"The Well-Filled Microwave Cookbook" by
Victoria Wise & Susanna Hoffman, 1996

1 pound summer squash, zucchini, pattypan, crookneck or a mixture
1/2 cup parmesan cheese (1 1/2 ounces), grated
1/4 teaspoon salt
2/3 cup homemade bread crumbs, toasted

1. Wash squash, trim stem ends, and cut into 1/4" thick rounds or half rounds.
2. Place the squash, cheese, and salt in a large microwave safe dish or bowl and stir to mix. Cover the dish and microwave on high for 5 minutes, or until the squash is barely soft. Add the bread crumbs to the squash, toss, and serve right away.







0 Comments

    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

    Picture

    Archives

    March 2022
    November 2021
    May 2021
    April 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    June 2020
    May 2020
    April 2020
    December 2019
    December 2018
    October 2018
    August 2018
    August 2017
    July 2017
    February 2017
    December 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    April 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    January 2014
    December 2013
    September 2013
    April 2013
    March 2013
    February 2013
    December 2012
    October 2012
    September 2012
    July 2012
    June 2012
    May 2012
    March 2012
    January 2012
    December 2011

    Categories

    All Air Fryer Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Bars Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cacao Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Maple Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pickles Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raisins Raspberry Rice Risotto Roast Rose Salad Salt Sandwich Siracha Slaw Slow Cooker Smoothie Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari Tea The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Tortellini Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Vodka Walnuts Wisconsin Winter Farmer Zombie Zucchini

    RSS Feed

Proudly powered by Weebly