Tag Archive: squash

1. “La Roca’s” Cream of Squash Soup

   April 16, 2021 9:33 am Leave a Comment

   Ingredients

   • 4 tablespoon unsalted butter: ½ stick
   • ¾ cup minced white onions
   • 2 cups of diced zucchini or grey squash
   • ½ cup diced carrots
   • 5 celery stalks diced
   • ½ cup of diced broccoli
   • 1 tablespoon of chopped parsley
   • 4 cups of prepared chicken or vegetable broth
   • ½ cup heavy cream
   • 3 tablespoon of chopped fresh cilantro or fresh mint
   • Sea salt & freshly ground pepper to taste

   Instructions

   Heat butter in a large sauce pan over low heat until foaming. Add onions and cook until softened. Add broth and continue to cook until it starts to simmer. Add the zucchini, carrots, broccoli & parsley to broth and continue cooking on medium to low heat until vegetables are tender. Puree the soup mixture in a blender until smooth. Return the pureed soup mixture to a saucepan and simmer as you stir in the cream. Season with salt & pepper and serve. Garnish bowls with chopped fresh cilantro or fresh mint.

   Mama Bon says: Garnish bowls with chopped fresh cilantro or fresh mint to bring out the flavors. Buen Apetito

2. Zucchini Pancakes

   April 15, 2021 5:22 pm Leave a Comment

   Ingredients

   • 2 medium zucchini (about 3/4 pound)
   • 2 tablespoons grated red onion
   • 2 extra-large eggs, lightly beaten
   • 6 to 8 tablespoons all-purpose flour
   • 2 tablespoons of parmesan cheese
   • 1 teaspoon baking powder
   • 1 teaspoon kosher salt
   • 1/2 teaspoon freshly ground black pepper
   • Unsalted butter and vegetable oil
   • Grape tomatoes sliced in half
   • Fresh basil
   • Olive oil

   Instructions

   Preheat the oven to 300 degrees F.

   Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, parmesan cheese, salt, and pepper. (You may need to add the remaining 2 tablespoons of flour if the batter is too wet.)

   Heat a large (10 to 12-inch) sauté pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes.

   Mama Bon says: Serve hot and garnish with sliced grape tomatoes, chopped fresh basil and drizzle with olive oil. These are perfect for brunch! Buen Apetito