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Adjust Recipe to Get the Most of Summer Premium – Mississippi’s Best Community Newspaper

Adjust Recipe to Get the Most of Summer Premium - Mississippi's Best Community Newspaper

By Jennie Guido

Around the Guido house, we are notorious for adapting recipes. We can find a simple and really good recipe and easily find a way to try another spice or add a vegetable to the mix.

Mom’s favorite thing to do is add a can of Rotel tomatoes to stews. Simple chicken spaghetti turns into a flavorful chicken Rotel. Chicken Spectacular turns into a colorful casserole with a can of Rotel tomatoes. Give that a try on your next casserole night.

Now that we’re starting to see the fruits of the garden rolling in through the buckets, we need to find something to do with all that pumpkin and zucchini. You can braise, roast, spiralize or add it to a ratatouille. Some people can save it for their holiday cornbread dressing, or chop it for the freezer.

Mom found a delicious recipe for Cream of Squash and Zucchini Soup; and of course we’re already thinking of ways to customize it. She made it into a pan of cornbread muffins, but can you imagine a crusty slice of baguette? We immediately thought that porridge would suggest adding ham to the soup, but what about crawfish tails? yum! You know what would really make that soup good? A can of creamed corn.

Or you just keep it simple. Follow this recipe and enjoy your garden-fresh (or farmers’ market-found) veggies in a new way.

Cream of Squash and Zucchini Soup

1/4 cup olive oil

1 medium onion, thinly sliced

2 tablespoons green onion, finely chopped

1/4 cup flour

1 teaspoon garlic powder

1 medium zucchini, thinly sliced

2 large yellow pumpkins, thinly sliced

3 cups chicken stock

2 cups whipped cream

Salt and pepper to taste

Saute the onions in olive oil until translucent. Add flour and garlic powder, stir and let cool for three minutes. Add pumpkin and zucchini, cook until tender. Stir regularly to prevent sticking. Add broth (Mother uses Orrington Farms chicken stock.) Now use a hand mixer or blender to break up the pumpkin mixture. Do not puree.

Add whipping cream, salt and pepper. Simmer, stirring often. If it starts to get too thick, add a little water.