Dinner for when you have maybe too many (although I never think I have too many… just sometime I end up with a lot at once and that it can get a little chaotic)%u00a0 squash and tomatoes,%u00a0which may be bound to happen this time of year.
Nothing fancy, and is quick and easy,%u00a0filling, and full of all those summertime things that need to be eaten before they are gone and we are back to eating beets and potatoes for months at a time.%u00a0
Savor all of the good stuff the summer is giving us.%u00a0
The stuff. A couple of squashed ( I used a crookneck and a patty pan), cherry tomatoes, an onion, some spaghetti, salt and pepper, and olive oil.%u00a0
Preheat the oven and chop up your squash and onion. Not tiny pieces, but not really bug chinches either.
Toss all that chopped stuff into a skillet along with the cherry tomatoes. Drizzle it all with olive oil, sprinkle with salt and pepper, then stick it into the hot oven.%u00a0
While the stuff is roasting, cook up the pasta, but cook it a little al dente, it will cook a bit more once mixed with the veggies.
Roasted and ready for noodles.
Add the cooked spaghetti to the skillet, along along with about 1/2 of cup of the pasta water (it helps bind the flavors all together). Toss it all around and %u00a0then let it chill in the hot skillet for a minute or two then taste it. So good right? And if you need to, season with more salt and pepper, and drizzle with more oil if needed.%u00a0
That is all you need to do, besides you know, sticking it into a bowl, getting all the good big chunks, and eating it.
-C
2 small summer squash (I used a crook neck and a patty pan… but whatever kind you have on hand works)
1 mild onion (vidalia or walla walls)
1 pint cherry %u00a0tomatoes
2-3 %u00a0tablespoons olive oil
salt and pepper%u00a0
1/2 pound spaghetti and water to boil it in
Preheat the oven to 425.
Chop up squashes into inch-ish sized chunks then chop the onion into medium sized slices and toss into a large oven safe skillet. Add in the tomatoes and drizzle the whole lot with olive oil and sprinkle with salt and pepper and toss around to make sure everything is evenly coasted. Place in oven and roast for 30-40 minutes or until the squash and tomatoes are nice and soft and ready to eat.%u00a0
While the stuff is roasting, boil the pasta per the instructions on the box, but cook it a little al dente (still with a bite to it). Drain the pasta when done, reserving a cup full of the starchy pasta water.
When the pasta is done and the veggies are roasted, dump the pasta into the skillet along with 1/2 a cup of the starchy pasta water. Mix around and let sit for a minute or two. Sprinkle with more salt and pepper and drizzle a tiny more olive oil on top (optional).%u00a0
Serve and eat.%u00a0
Basil goes extremely well with this dish, if you just so happen to have some.
Holy shit is it hot out. My brain is all fizzy, my hair is all frizzy, and my over all being is just blah. I am not a fan of super hot weather (as some of you may know) and am getting more pissy as the days go %u00a0by and I continue to be a sweaty mess. I don’t want to feel like a big wet slob, I want to feel fresh and clean and wear clothes that are not drenched in sweat. I know, bitch, bitch, bitch, but seriously. Even the world around me is wilting, and in the nice, colorful fall foliage kind of way. It’s all crispy and brown.%u00a0%u00a0The garden is barely holding on, the flowers are shriveling in the ground, and a few plants are just plan dead.%u00a0It’s just too hot.
I think that only plus side of this past week of hot crap weather are these popsicles that I made. They were actually suppose to be a treat for the littles, but guess what, me and the mr ate them and didn’t share, and no, I feel zero bad about it. They were so good, so refreshing,%u00a0so cold(if only for a minute) and just so needed. %u00a0A few minute reprieve from being miserably hot. And bonus, a great use of all the watermelon and tomatoes that I have taking over the countertops (I have so much watermelon and tomatoes)%u00a0
And really, these probably (better freaking be) the last batch of popsicles for the summer so I think I am going to make another batch today, eat them, savor the flavors of summer, and move on from there.
.%u00a0Maybe I’ll even share them this time.%u00a0
The stuff. Some watermelon*, a tomato, a handful of basil, and a lime.%u00a0
*My watermelon had seeds,%u00a0but you can use seedless. I also removed the green skin, but kept on as much rind as I could, although this particulate melon had very little white rind.
Dump the melon, tomato (cut in a few pieces, the juice of the lime and the basil into a blender. If your melon has seed, don’t worry about removing them.
The stuff all blended up.
. This step is more necessary %u00a0if you melon is seeded, straining the mixture pretty much caught most of the seed chunks. You can skip this if your melon is seedless.
Now pour the juice into your molds and stick into freezer to freeze.%u00a0
After about 2 ish hours, remove and stick the sticks into the semi harder pops.
And a few more hours later%u2026…Frozen goodness.
And pop one of those suckers out of the mold and savor every frozen delicious bite.%u00a0
Happy Tuesday…%u00a0DON’T MELT!
-C
Make six 3.5 oz popsicles
1 ish cup watermelon (green skin removed.. rind is good)
1 large ripe tomato (about a cups worth)
a few sprigs of basil
Juice of 1 lime
Place all ingredients into blender and blend until smooth. Strain mixture through a fine strainer into a bowl or jar and pour into popsicle molds.%u00a0
Place in freezer for a few hours. About 2-3 hours in the freezer, take them out and stick in sticks (or fallow you popsicle molds instructions) Place back into freezer
Once completely frozen, remove from molds and eat with your mouth.
THE LOVELY CRAZY
October 15, 2019 by maximios • Blog
Dinner for when you have maybe too many (although I never think I have too many… just sometime I end up with a lot at once and that it can get a little chaotic)%u00a0 squash and tomatoes,%u00a0which may be bound to happen this time of year.
Nothing fancy, and is quick and easy,%u00a0filling, and full of all those summertime things that need to be eaten before they are gone and we are back to eating beets and potatoes for months at a time.%u00a0
Savor all of the good stuff the summer is giving us.%u00a0
The stuff. A couple of squashed ( I used a crookneck and a patty pan), cherry tomatoes, an onion, some spaghetti, salt and pepper, and olive oil.%u00a0
Preheat the oven and chop up your squash and onion. Not tiny pieces, but not really bug chinches either.
Toss all that chopped stuff into a skillet along with the cherry tomatoes. Drizzle it all with olive oil, sprinkle with salt and pepper, then stick it into the hot oven.%u00a0
While the stuff is roasting, cook up the pasta, but cook it a little al dente, it will cook a bit more once mixed with the veggies.
Roasted and ready for noodles.
Add the cooked spaghetti to the skillet, along along with about 1/2 of cup of the pasta water (it helps bind the flavors all together). Toss it all around and %u00a0then let it chill in the hot skillet for a minute or two then taste it. So good right? And if you need to, season with more salt and pepper, and drizzle with more oil if needed.%u00a0
That is all you need to do, besides you know, sticking it into a bowl, getting all the good big chunks, and eating it.
-C
Preheat the oven to 425.
Chop up squashes into inch-ish sized chunks then chop the onion into medium sized slices and toss into a large oven safe skillet. Add in the tomatoes and drizzle the whole lot with olive oil and sprinkle with salt and pepper and toss around to make sure everything is evenly coasted. Place in oven and roast for 30-40 minutes or until the squash and tomatoes are nice and soft and ready to eat.%u00a0
While the stuff is roasting, boil the pasta per the instructions on the box, but cook it a little al dente (still with a bite to it). Drain the pasta when done, reserving a cup full of the starchy pasta water.
When the pasta is done and the veggies are roasted, dump the pasta into the skillet along with 1/2 a cup of the starchy pasta water. Mix around and let sit for a minute or two. Sprinkle with more salt and pepper and drizzle a tiny more olive oil on top (optional).%u00a0
Serve and eat.%u00a0
Basil goes extremely well with this dish, if you just so happen to have some.
Holy shit is it hot out. My brain is all fizzy, my hair is all frizzy, and my over all being is just blah. I am not a fan of super hot weather (as some of you may know) and am getting more pissy as the days go %u00a0by and I continue to be a sweaty mess. I don’t want to feel like a big wet slob, I want to feel fresh and clean and wear clothes that are not drenched in sweat. I know, bitch, bitch, bitch, but seriously. Even the world around me is wilting, and in the nice, colorful fall foliage kind of way. It’s all crispy and brown.%u00a0%u00a0The garden is barely holding on, the flowers are shriveling in the ground, and a few plants are just plan dead.%u00a0It’s just too hot.
I think that only plus side of this past week of hot crap weather are these popsicles that I made. They were actually suppose to be a treat for the littles, but guess what, me and the mr ate them and didn’t share, and no, I feel zero bad about it. They were so good, so refreshing,%u00a0so cold(if only for a minute) and just so needed. %u00a0A few minute reprieve from being miserably hot. And bonus, a great use of all the watermelon and tomatoes that I have taking over the countertops (I have so much watermelon and tomatoes)%u00a0
And really, these probably (better freaking be) the last batch of popsicles for the summer so I think I am going to make another batch today, eat them, savor the flavors of summer, and move on from there.
.%u00a0Maybe I’ll even share them this time.%u00a0
The stuff. Some watermelon*, a tomato, a handful of basil, and a lime.%u00a0
*My watermelon had seeds,%u00a0but you can use seedless. I also removed the green skin, but kept on as much rind as I could, although this particulate melon had very little white rind.
Dump the melon, tomato (cut in a few pieces, the juice of the lime and the basil into a blender. If your melon has seed, don’t worry about removing them.
The stuff all blended up.
. This step is more necessary %u00a0if you melon is seeded, straining the mixture pretty much caught most of the seed chunks. You can skip this if your melon is seedless.
Now pour the juice into your molds and stick into freezer to freeze.%u00a0
After about 2 ish hours, remove and stick the sticks into the semi harder pops.
And a few more hours later%u2026…Frozen goodness.
And pop one of those suckers out of the mold and savor every frozen delicious bite.%u00a0
Happy Tuesday…%u00a0DON’T MELT!
-C
Make six 3.5 oz popsicles
Place all ingredients into blender and blend until smooth. Strain mixture through a fine strainer into a bowl or jar and pour into popsicle molds.%u00a0
Place in freezer for a few hours. About 2-3 hours in the freezer, take them out and stick in sticks (or fallow you popsicle molds instructions) Place back into freezer
Once completely frozen, remove from molds and eat with your mouth.