Tuesday, June 11, 2013

Squash Blossoms for Dinner

Our Farmer’s Market opened Saturday and on a whim I bought a bag of squash blossoms.  I’ve lived in the Southwest for 28 years and have never cooked (or eaten) squash blossoms!  Time to correct that!  Tonight I fixed beef burritos and a salad and realized that I better cook my blossoms.  Of course I went to the internet and googled ‘squash blossom’ and up came pictures of squash blossom necklaces – beautiful ones.  Then I forced myself to find some edible squash blossom recipes.  Most were more involved that I wanted.  Squash blossoms are blossoms from zucchini plants that are colorful and delicate.  I found this recipe in a blog, tried it and wow! These are good!  Sometime I’d like to try batter fried blossoms but not til I lose more weight! 
The helpful blog:  http://kitchen-parade-veggieventure.blogspot.com/2006/09/simple-baby-pattypan-squash-with.html  with lots of interesting information.  I emailed Alanna Kellogg
St Louis, Missouri for permission for highlight her post here!  As she did not reply, I’m giving her credit. 
SIMPLE BABY PATTYPAN SQUASH with SQUASH BLOSSOMS
Hands-on time: 5 minutes
Time to table: 15 minutes
Serves 6

1 quart baby pattypan squash with blossoms
1 tablespoon butter
[fresh thyme? recommended by my new friend Linda, who also brought home these very same squash blossoms!]
Good salt

Remove the blossoms from the pattypans.
Pattypans (inside the blossoms)
Wash the pattypans. Trim the stems close and cut in half lengthwise (optional). In a non-stick skillet large enough to hold a single layer of the squash, heat the butter til melted on MEDIUM.
Add the squash and cook, stirring frequently, til just beginning to brown. Transfer to a warm plate and cover.
Meanwhile, gently wash the blossoms and check the insides for critters. Drop into the hot skillet and cook for just a couple of seconds, just as beginning to wilt.
Transfer to plate.Sprinkle with good salt. Serve immediately.

 

NUTRITION ESTIMATE
Per Serving: 29 Cal (57% from Fat, 12% from Protein, 31% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 3 g Carb; 1 g Fiber; NetCarb2; 12 mg Calcium; 0 mg Iron; 2 mg Sodium; 5 mg Cholesterol; Weight Watchers 0 points (because of small portion









2 comments:

  1. Another way I learned from my Italian neighbor many moons ago is to dip the whole blossom flattened in egg and flour or bread crumbs seasoned with oregano, salt, pepper and maybe some basil and saute in butter. Really yummy. If you're at the Prescott FM this weekend I'll be at the Master Gardener's booth!

    ReplyDelete
  2. Have to admit I've eaten them...but never cooked them. Haven't seen one in years! Probably won't find them in my local farm markets!

    ReplyDelete

Tuesday, June 11, 2013

Squash Blossoms for Dinner

Our Farmer’s Market opened Saturday and on a whim I bought a bag of squash blossoms.  I’ve lived in the Southwest for 28 years and have never cooked (or eaten) squash blossoms!  Time to correct that!  Tonight I fixed beef burritos and a salad and realized that I better cook my blossoms.  Of course I went to the internet and googled ‘squash blossom’ and up came pictures of squash blossom necklaces – beautiful ones.  Then I forced myself to find some edible squash blossom recipes.  Most were more involved that I wanted.  Squash blossoms are blossoms from zucchini plants that are colorful and delicate.  I found this recipe in a blog, tried it and wow! These are good!  Sometime I’d like to try batter fried blossoms but not til I lose more weight! 
The helpful blog:  http://kitchen-parade-veggieventure.blogspot.com/2006/09/simple-baby-pattypan-squash-with.html  with lots of interesting information.  I emailed Alanna Kellogg
St Louis, Missouri for permission for highlight her post here!  As she did not reply, I’m giving her credit. 
SIMPLE BABY PATTYPAN SQUASH with SQUASH BLOSSOMS
Hands-on time: 5 minutes
Time to table: 15 minutes
Serves 6

1 quart baby pattypan squash with blossoms
1 tablespoon butter
[fresh thyme? recommended by my new friend Linda, who also brought home these very same squash blossoms!]
Good salt

Remove the blossoms from the pattypans.
Pattypans (inside the blossoms)
Wash the pattypans. Trim the stems close and cut in half lengthwise (optional). In a non-stick skillet large enough to hold a single layer of the squash, heat the butter til melted on MEDIUM.
Add the squash and cook, stirring frequently, til just beginning to brown. Transfer to a warm plate and cover.
Meanwhile, gently wash the blossoms and check the insides for critters. Drop into the hot skillet and cook for just a couple of seconds, just as beginning to wilt.
Transfer to plate.Sprinkle with good salt. Serve immediately.

 

NUTRITION ESTIMATE
Per Serving: 29 Cal (57% from Fat, 12% from Protein, 31% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 3 g Carb; 1 g Fiber; NetCarb2; 12 mg Calcium; 0 mg Iron; 2 mg Sodium; 5 mg Cholesterol; Weight Watchers 0 points (because of small portion









2 comments:

  1. Another way I learned from my Italian neighbor many moons ago is to dip the whole blossom flattened in egg and flour or bread crumbs seasoned with oregano, salt, pepper and maybe some basil and saute in butter. Really yummy. If you're at the Prescott FM this weekend I'll be at the Master Gardener's booth!

    ReplyDelete
  2. Have to admit I've eaten them...but never cooked them. Haven't seen one in years! Probably won't find them in my local farm markets!

    ReplyDelete