[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

[Talisker]

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.

[NEMDF]

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.

[Trillian]

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.

[trisham]

Mustard Sauce for Steamed Zucchini (Low Fat, but you can add butter :-)

*************************

LOL! I love it! Hope you're feeling better soon, JT!

[pugmama]

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/

[pugmama]

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.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-butternut-squash-and-goat-cheese-recipe.print.html

[lizma2]

I’m craving the weirdest things: “MacDonald’s Fish Sandwich???”

LOL! Two sometimes three times a year I get that craving!!! It's a dang powerful one!

[Trillian]

One of my favorites. I make this often..

Trillian’s Zucchini and Potato soup

4 cloves of garlic, minced
1/2 a large sweet onion, diced
1 tablespoon of olive oil
1 carrot, diced
1 stalk of celery, diced
3 medium zucchini, diced
1 14-oz can of diced tomatoes, with juices
1/2 cup of homemade marinara or crushed tomatoes
2 medium potatoes, diced
1 tablespoon of minced parsley
4 cups of homemade chicken stock
Salt and pepper to taste

Saute garlic, onions and parsley for a couple of minutes in a large saucepan. Add celery, carrots and zucchini and saute a couple of minutes longer. Add tomatoes, sauce and potatoes then fill pot with a mixture of chicken stock, water and seasonings and bring to a boil. Lower heat to medium and simmer for 45 minutes.
I like to serve this with cooked tubetti, shells or mini penne pasta and top with lots of parmesan cheese.

[leaning conservative]

So glad you’re on the mend, I was worried about you. I love McDonald’s fish sandwiches. They are deliriously delicious to me ; )

[tubebender]

Lady Bender and I, Lord Bender attended the Humboldt County Fair where Guy Feiri is appearing as this is in his home town of Ferndale Ca. I wish we could have stayed for his show but we spent our time checking out all the youth exhibits and there were many in various categories including food and fur...

[Rebelbase]

Anyone here try the recently found Kentucky Fried Chicken recipe?

[V K Lee]

This was of interest: you tube found this morning. Roku has grown in intellect faster than we humans. The new format used is providing new paths, many as yet not seen before.

This is 100 Years of Family Dinners
A trip down the dining room table with classic Americana dinners and food fads from 1915 to today. The music is good and the food on the china is equally appealing.

https://www.youtube.com/watch?v=—eC2x5siSg

https://www.buzzfeed.com/abagg/100-years-of-family-dinner?utm_term=.ekKMVoJ6o#.gsZqBoK0o

[Trillian]

Savory Zucchini Ricotta Cheesecake

Ingredients
9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn't matter as long as you brush it well with olive oil so nothing sticks
3 zucchini, sliced lengthwise with a knife, not too thin or it will disapear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don't bury it.
2 cups ricotta cheese
1/2 cup, Pecorino Romano
1/2 cup of grated mozzarella plus a little more for sprinkling on top
1 garlic clove minced finely
zest of 1 lemon
3 beaten eggs
1 teaspoon each of chopped parsley and basil olive oil for brushing and drizzling

Instructions
Preheat oven to 400 degrees
Oil your pan well on the bottom and sides so nothing will stick.
In a bowl add all ingredients and mix well until all is combined.
Place mixture into your prepared pan.
Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is.
Place pan onto a rimmed baking sheet for easy in and out of the oven.
Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden brown color.
Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean.
Let it cool down to room temperature before cutting into it. Drizzle a little olive oil on top before serving.

Savory Zucchini Ricotta Cheesecake
The pictures look amazing. I wish I hadn't used all of my zucchini yesterday. I'll have to go pick up some more.