Update: Squash Casserole

Hey, remember this recipe? Squash Casserole?

This week, I was hit with inspiration. Inspiration in my new cure-for-all-ills: ricotta cheese. Lately, I have been addicted to the stuff. You wouldn't know that from my blog, but that's called "my real life".

This week, I decided to try another squash casserole. I wanted something that would hold together a little better than my last attempt. I decided I needed something a little more cohesion-building than sour cream - and the ricotta was just sitting there on my refrigerator shelf.

I think I have a winner here. The spice blend could be changed up in a quadrillion ways. Fresh herbs would be a wonderful substitute. I keep hoping McCormick's will send me a case of free seasoning, so I'm gonna blog about that option.

Squash Casserole

Ingredients:
Olive Oil cooking spray
1 pound yellow squash (4 small), cut small
1 yellow onion, diced
1 cup ricotta cheese
1/2 cup sour cream
1 tsp McCormick's Roasted Garlic & Herb blend
1 cup? Mozzarella cheese
1/2 cup Italian flavored bread crumbs

Preheat oven to 350F.

Spray a medium skillet with Olive Oil cooking spray. Put the squash and onion in the pan, and then spray them with it, too. "Spread the Spray" could be my new motto.

I think I put a little salt and fresh ground pepper in there too.

Cook about 10 minutes, until veggies are soft.
In a small bowl, mix the ricotta, sour cream and seasoning.

This is my new seasoning love:


And this is the yummy goodness that will hold the squash together:



Toss mixture with veggies.

Spray a 2 quart cooking dish with more of the "Spread the Spray" love. Pour in the squash mixture.

Hmmm...that needs something.

Look at the squash casserole, and decide it needs some more seasoning. I know! More Roasted Garlic and Herb Blend!

It'll look better in a little while. I promise.

Bake for 30 minutes.

Getting Warmer...

In a small bowl, mix together cheese and bread crumbs.

Mmmmm....cheese and bread crumbs...

Spread cheese-bread-crumbs mixture over casserole.




Bake for another 15 minutes, or until casserole is bubbling around the crust.

Ohh Baby

Portion out for your next 3 lunches before you inhale the whole delicious creation.

Squash Casserole: Work In Progress

Thing the First: I am unworthy. I cooked a meal with no fewer than four dishes to blog about - and I was so excited to be with my parents that I forgot to take any pictures!

Thing the Second: I love squash casserole made with cream of mushroom soup. But in my new found quest to use fewer processed foods (I just started reading this book), I decided to experiment with the recipe.

Thing the Third: This recipe needs work. It was too...tangy? Herby? It tasted pretty good, but it's not there yet. Wherever "there" is.

Thing the Fourth: Your assignment: Suggest improvements. I'll be trying this again soon since it's squash season.

Squash Casserole

2 yellow squash, cut in 1" chunks
1/2 yellow onion
1 cup sour cream
1/2 cup shredded Colby-Jack cheese
1 Tbsp dried basil
1 tsp garlic powder
1/2 cup grated Parmesan Cheese
1/2 cup bread crumbs

Preheat oven to 375F.

Saute squash and onion over medium heat for 6-7 minutes, until the squash begins to soften.

In a bowl, mix sour cream, Colby-Jack cheese, basil and garlic powder.

Stir in squash and onions.

Pour into 2 quart casserole.

Bake for 30 minutes.

Mix Parmesan cheese and bread crumbs. Spread over the top of the casserole. Put in the oven for another 10 minutes - OR turn on the broiler and let the top slightly brown.

Taco Seasoning: Work in Progress

I need suggestions!

I've been working on making my own taco seasoning. I know I have all the right spices in my cabinet. Getting them together in beautiful harmony...it's not as easy I would like. I'm coming around to the realization that everything which flows from my magical spoon isn't automatically perfect. Therapy will start soon.

And by the way, "I've been working on my own taco seasoning" means that I've made exactly two attempts that included actually paying attention to what I was doing.

So here is attempt #2. I thought it was pretty good, if a bit spicy. The Professor was....well, the word "appalled" comes to mind. But 1) he doesn't care for any kind of Tex-Mex food and 2) he doesn't like anything remotely spicy. So I don't think his opinions count here.

I made the switch from chili powder to chipotle chili powder (oh! How I love thee!) this time, and that change is going to stick around.

I used all of this on about 2 1/2 pounds of ground meat (or meat substitute for the Best Friend). I think I'll cut back the next time. Because really, you shouldn't have to funnel margaritas down your throat to put out the fire in your mouth.
Or should you?

Taco Seasoning

1 Tbsp chipotle chili powder
3/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp paprika
2 1/2 tsp cumin
1 tbsp kosher salt
1 1/2 tsp white pepper

Mix it all together in a bowl and sprinkle on the cooked beef in a skillet.
I dissolved about a tablespoon of cornstarch in a cup or so of water, and then added that to the skillet and cooked the whole thing for about 2 or 3 minutes. This didn't really work to get the "wet" consistency I was going for, so I'm going to work on that too.


Taco Night 2007: