Thursday, December 31, 2009

Crookneck Squash and Onions...vegan

So far, I haven't been able to fill the Cymbalta prescription, because it, and the Lyric, are both higher priced than most of my other meds. Hopefully I'll get it Saturday, after work. I have the Lyrica and the Flexoril, and while the Lyrica has helped my arms, hands, and shoulders a lot, the Flexoril doesn't seem to do much for me. I admit that I don't seem to hurt as much when I wake up in the mornings now, but I don't seem to be sleeping any better, like the doc told me I would. Oh.well, I'm not sleeping any worse now, and my bed all of a sudden feels softer and more comfortable, lol. So maybe the stuff is working and I just don't realize it?

Susan Albert twittered about the Onion and Apple Sauce that I posted last week, and when I saw it, I was delighted. She told her readers to come over and get the recipe and try it, and she thanked me. Right back to ya, Ms. Albert, I appreciate that you mentioned me.

The Crookneck Squash and Onions is one of those non-recipe recipes, and it's just so simple, and it's just soooooooo good, too. That was my supper last night, along with some mashed potatoes, and no other side dishes at all. I mixed the leftovers together and will try to fry it up as patties for supper tonight, with some green peas with a mint and butter sauce. Sound good? It does to me, lol. Anyway, let me post this non-recipe for you, and I hope you like it.

Crookneck Squash and Onions

4 small crookneck squash, well scrubbed, but with the skin left on
2 small or one medium onion, peeled and cut into half-moon slices. You won't need to seperate the slices, as they'll fall apart while cooking anyway.
1-2Tbs. of olive oil, and 1-2 Tbs. of butter
black pepper, to taste

Heat the oil and butter in a medium sized skillet over medium heat. When the butter is all melted, put the onion slices in. You want them to cook for about five minutes, to soften, and to start turning a little brown, but not too brown.

While the onions are cooking, slice the squash into rounds, about 1/8 inch or so thick, maybe a little thicker if you like...it's not precise, you don't have to aim for perfection here, honest.

Put the squash in with the onions, and add two cups of cold water, cover it, and let it come to a boil. When it boils nicely, turn it down to a good simmer, and let it simmer until the water is gone...unless you want it to be juicy. I don't, so I simmer until it's almost dry, and starting to brown, usually about 45 minutes to an hour. Add black pepper to taste, and that's all there is to it.

You can also do this with zucchini, or you can use 2 crookneck and 2 zucchini together. If you want to, you can add tomatoes to the mix, as well. That's pretty good with spaghetti, along with some parmesan cheese. Experiment. Make it yours.

That's it for now, so until next time, Happy Eating!!!

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