Monday, June 30, 2014

Refrigerator Pickles

1 cup apple cider vinegar
1 cup granulated sugar
1 cup water
1-2 teaspoons celery seed (I use 2)
1 teaspoon salt
3 cups sliced cucumber

2 small onions, thinly sliced

Mix vinegar, sugar, water, celery seed, and salt in a bowl and stir until dissolved.  Add cucumber and onions to jars and pour mixture to top of jars, covering cucumber and onions.  Refrigerate and wait 2 days for eating.

Baked Squash

2-3 yellow squash
1 clove garlic, pressed
2 T. minced onions
salt & pepper to taste
1/2 c. olive oil
1/4 c grated parmesan cheese

Slice 2 yellow squash and put them on a baking sheet.  (Spray baking sheet, or line with foil or parchment paper.)  Mix olive oil, garlic clove, onions, 1/2 t. salt, 1/4 t. pepper in a small bowl.  Brush over squash and add parmesan cheese and parsley.   Bake at 375˚ for 20 to 25 min.

Baked Margarita Spaghetti Squash

1 large spaghetti squash
2 tbsp. olive oil

1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.