Friday, October 11, 2013

Grizzly Winter Veggie Casserole

True to my word, I went to my sister's class (armed with my box of organic produce and a You Tube video on organic vs conventional) with my standard speech "eat fresh and eat local".  I am NOT a food demo gal and I think I could take a lesson from those ladies at Costco but I did have "helpers" (thanks Natalie and my sister Stephanie who prepped).  We chopped, diced and sauteed our way to a pretty tasty little dish:  Note the smiling faces and the empty 9x13 in the photo below!  Thanks guys!!  All members of the "clean plate club!"

Big shout out to Willey Farms.....good produce makes good food!

2 Crookneck Squash, cut in to 1/2 inch chunks
3/4 c crushed Ritz crackers (nope not organic but the flavor was yummy)
1/2 c sliced sweet red peppers
1 c grated cheddar cheese
3 tbs butter
1/2 minced jalapeno pepper
1/2 large onion chopped
2 tbs finely chopped cilantro leaves
1 fat clove of garlic minced
1 egg lightly beaten
1 tsp sea salt
1 tsp black pepper
2 healthy shakes of "Slap Yo Mamma" seasoning (or a suitable Cajun seasoning)

Preheat oven to 350.  Butter a medium baking dish or a 9x13 if you are doubling it.  In a microwave bowl, put the squash and the red peppers.  Micro for at least 5 minutes on high until soft. You can boil it but that takes time! Put 2 tbs butter in a frying pan and saute the onions and jalapeno and cook till translucent.  Add garlic and cook a bit more.  Drain the squash and peppers.  Mash lightly and add in the sauteed onions.  Wipe down the frying pan and add a tbs butter and brown the cracker crumbs then set aside.  Mix the squash mixture together and add in the beaten egg and the seasonings. Mix in 1/2 c cheese and 1/2 the crackers.  spread in baking pan.  Sprinkle with remaining cheese and remaining crackers.  Bake for 15 to 20 minutes until firm and golden brown.

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