August 12, 2011
Please answer yes/no for the following foodie questions: Are you looking to do something with all that summer zucchini around right now? Are you looking for an easy baking project for this weekend? Are you crazy about zucchini bread? Are you still drooling over the zucchini bread/muffin photos I posted on Facebook earlier? If you [...]
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August 8, 2011
I only had time to pluck this yellow squash from my garden before scavenging my freezer for other items to cook with it. When I don’t have fresh proteins around, I almost always have a can of beans (or previously cooked batch in a tupperware in the freezer) that I can rely on. … *Vegan/Vegetarian if you use appropriate broth/stock* Serves 2 Ingredients : 1 teaspoon extra virgin olive oil 1 medium yellow squash sprinkle salt/pepper. 1/4 cup chopped onion (I used frozen) 2 cups chicken or vegetable broth/stock 1/4 teaspoon dried basil 1 cup frozen cooked pinto beans (or 1 can rinsed and drained) additional salt/pepper, to taste fresh basil, ripped or chopped, garnish, optional Directions : Pre-heat a medium sauce pan over medium heat.
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