The 1st dish utilizes fresh ingredients (yellow crookneck squash) straight from the garden. It was what we had for supper this evening, and my wife commented that it was quite tasty. Yellow crookneck squash is a summer delight that grows well, particularly in a sandy loam soil. They take about 60 days to grow to maturity and are finest picked when they are 5 or 6 inches long. When cooked they are quite tender and have a sweet flavor. The squash desires only to be washed to get rid of any surface dirt, and then cut up without having peeling or removing the seeds.
Even though they are sweet, the flavor is delicate, and is not a robust flavor. Because of this other complementary flavors are required to bring out their full possible. Onions assist reinforce the sweetness since of the sugar content. The tomatoes employed in this recipe add alot more sweetness, but also a little bite since of the acid content. The use of chicken tenders adds protein and a further flavor to the mix.
On total this dish is a wholesome one particular since it avoids the "poor " fats contributed by red meats, by utilizing skinless, boneless chicken . The recipe also utilizes olive oil, rather than butter as the basis for sauting. Did I also mention that this low fat one particular pot dish is also quite tasty? I accompanied it with some homemade Cole slaw (cabbage and carrot) made with a delicious dill horseradish mayonnaise dressing. (recipe included beneath)
Ingredients:
1 crookneck squash, chopped in 1/two inch chunks
1 medium sized yellow onion, chopped
two tablespoons extra virgin olive oil
two chicken breast tenders (about 3 ounces total)
1/two teaspoon salt
1/8 teaspoon pepper
1 cup tomato sauce 1/two cup water
Directions:
1 - Heat extra virgin olive oil in skillet
two - Saut' onion and squash till crunchy tender (about ten minutes).
3 - Cut chicken tenders into bite size pieces and add to the skillet.
four - Saut' for about ten minutes then add tomato sauce and water.
5 - When back up to temperature serve.
Ours was served more than cooked long grain rice, and was accompanied by a mound of Cole slaw.
Cole Slaw with Dill Horseradish Mayonnaise Dressing
Ingredients:
1/four of a massive cabbage head (solid stem core removed)
1 little carrot
1/two cup mayonnaise or salad dressing
1 tablespoon ready horseradish
1 tablespoon fresh dill weed (or 1 teaspoon of dried dill)
Directions
1 - Shred the cabbage.
two - Grate the carrot and mix with the cabbage.
3 - Mix the dressing ingredients till smooth then blend thoroughly with the cabbage carrot mixture.
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