Mightyros Squash Recipes
SQUASH AND MUSHROOM MEDLEY
Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
MIGHTYRO'S GUMBO
I made this for co-workers and they thought that I should post it. I didn't follow a recipe, just did the variations using other recipes and what I had in hand. The amounts are "guessimates". This one of those recipes where you can adjust to your liking.
Provided by mightyro_cooking4u
Categories Gumbo
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and flour in a Dutch oven on medium heat. Cook and stir to keep from burning until it becomes a medium brown. This takes about 30 minutes.
- Add vegetables, cook and stir about 5 minutes. Pour in tomatoes, chiles, and seasonings. Simmer for 30 minutes, add sausage and continue to simmer for 15 minutes.
- Add chicken, simmer for 10 minutes, add shrimp and scallops. Cook until shrimp is pink and scallops are opaque. Stir in okra. Serve with rice.
Nutrition Facts : Calories 599.5, Fat 34.2, SaturatedFat 8.7, Cholesterol 176.8, Sodium 1287.2, Carbohydrate 22.4, Fiber 3.9, Sugar 6, Protein 50
SQUASH WITH MUSHROOMS
Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano chile (feel free to substitute a sweet green one), then coats it with cheese and sour cream for a tortilla filling that makes for a fine centerpiece to a vegetarian feast.
Provided by Joan Nathan
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse, trim and cut the zucchini into 1/4-inch cubes.
- In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
- Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
- Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
- Remove the cooked mushrooms from the heat and add to the squash mixture.
- Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
- Serve wrapped in warm corn tortillas.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 726 milligrams, Sugar 6 grams, TransFat 0 grams
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