Tag: onion

Pork and Summer Squash Curry

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Now is the time of the year for summer squash. Zucchini and yellow squash so abundant that some friends may even be giving it away. We are no exception to that. Receiving a few zucchini and squash every couple weeks from the in-laws, our curry has become more varied as a result. I really do love curry and how easy it is to make. Serving it with rice makes an easy meal and so filling. You can make curry as spicy as you like, and curry can easily be frozen to enjoy later. Like ratatouille, this curry cooked the squash and zucchini perfectly, and the flavors made them so enjoyable! The pork was added for a bit of extra flavor, but you can easily make this dish vegetarian by excluding the pork and substituting in vegetable broth in instead of beef.

Pork and Summer Squash Curry Recipe CardDownload
What You Will Need
  • 2 Pork Chops, diced
  • 1 small onion diced, 1/2 cup
  • 1-2 medium tomatoes, diced
  • 3 cups water
  • 2 beef bouillon
  • 1 medium/large zucchini, 1 1/2-2 cups
  • 2 medium/small yellow squash, 1 1/2-2 cups
  • 2 Tbsp Curry Powder
  • 2 Tbsp Chili Powder
  • 2 tsp Cayenne pepper powder
  • 1 Tbsp Garlic Powder
  • 2 tsp Cumin Powder
  • 1 tsp Paprika
  • Dicer
  • Cutting board and knife
  • Dutch oven
  • Wooden spoon and ladle
  • White rice to serve
Directions
  1. Add diced pork to dicer. Pulse until pork is fully ground. Add to dutch oven with 1 Tbsp oil. Once fully browned, add diced onion and tomatoes. Cook until onion is translucent.
  2. Add water, and bouillons, return to a boil before adding zucchini and squash. Add spices and stir. Cook for 10 minutes uncovered, stirring occasionally. Ready to serve once thick and squash is fully cooked.
  3. Fill bowl 1/2 way with rice before topping with curry and serving.
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Quick French Onion Dip

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It’s been too hot to cook lately, so for several days my husband and I have been doing sandwiches and chips with dip. Nothing is faster or as tasty to go with your summer sandwich. It doesn’t take a lot of effort, but like deviled eggs, the effort is always appreciated at any summer picnic. Treat yourself and your family with this easy and quick dip. You can half the recipe, and add the amount of soup mix that you desire!

Quick French Onion Dip Recipe CardDownload
What You Will Need
  • Onion soup mix
  • 16 oz container of Sour Cream
  • Serving Bowl and Spoon.
Directions
  1. In your bowl add all 16 oz of sour cream. Add one packet of onion soup mix, and stir until fully mixed.
  2. Refrigerate before serving, or serve right away with chips or veggies.
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Cucumber Salsa

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Salsa in a great snack. It’s healthy and goes with so many different types of food. I made this salsa with what I got from the garden and a bit of lemon and spices. This salsa is refreshing and original. The cucumber flavor brings a light and fresh flavor to any dish. You can alter the amount of chili powder to suit your heat preference, the recipe below is for a very mild salsa. The mixture did very very watery, so if you’d like, you could core the cucumbers to get less juice, or you could just decant some of the liquid from the mixture before adding your spices. This went great with tacos and chips, but be creative and try this with something new!

Cucumber Salsa Recipe CardDownload
What You Will Need
  • 3 medium cucumbers (small if store bought), diced
  • 2 small vine tomatoes, diced
  • 1 small onion, diced
  • 2 Tbsp lemon juice
  • 1 Tbsp garlic powder
  • 2 tsp onion salt (or 1 tsp normal salt)
  • 2 Tbsp chili powder
  • Blender
  • Storage/Serving bowl
Instructions
  1. Prepare all your veggies. Add to a blender. Add lemon juice and cover.
  2. Using the dice setting, hold for 5 seconds. Scoop mixture into your bowl. Add the remaining ingredients to your taste.
  3. Chill 2-3 hours before serving for better taste, or serve right away.
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Summer Sausage Pasta

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One pan dinners are starting to grow in popularity in our house. Cook your ingredients, add some broth and pasta, let it cook down, and bam! You’ve got a one pan dinner. This was homemade summer sausage we received as a gift, but it was very similar to Hickory Farms summer sausage just with a bit more pepper. The only real advice for this recipe is to be careful of the yogurt you use. You can use milk instead, but you’ll have to add about 2 Tbsp of flour early on to get the thickening. If you use yogurt, it has to be completely unflavored. A good alternative is Greek yogurt if you like to sour cream like constancy.

Summer Sausage Pasta Recipe CardDownload
What You Will Need
  • 10 Oz Summer Sausage Diced
  • 1 Medium Onion
  • 3 Beef Bouillon Cubes
  • 12 Oz Elbow Macaroni
  • 1 Small Tomato Diced
  • 2 Tbsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Curry Powder
  • 1 tsp Chili Powder
  • 1/4 cup Plain/Greek yogurt (Do not use flavored)
  • 4 Oz White Sharp Cheddar
  • 2 Tbsp Butter
  • 1 Dutch Oven and Lid
Instructions
  1. In a dutch oven, add diced onion and 1 Tbsp oil. Cook until sweating. Add diced summer sausage. Cook for 2-3 minutes.
  2. Add 4 cups water and bouillon cubes. Stir and add Macaroni. Add diced tomato, and spices (garlic, paprika, curry powder, and chili powder). Stir and cover. Cook til minimum cook time for macaroni is reached according to package.
  3. Remove from heat. Add yogurt, the cheddar sliced, and butter. Stir until all the cheese is melted, you may return to heat if needed.
  4. Let cool for 5 minutes then serve.
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Ratatouille

Ratatouille is a classic french dish that stemmed from poverty. Because they could not afford it, they made do with that they had. I don’t usually make vegetarian dishes because they usually aren’t filling, and I require a lot of protein in my daily regimen. This dish, however was not only incredibly filling, but it was also delicious! I don’t always like the texture of zucchini, but in this dish it has the perfect consistency and the tomato just compliments the squashes so well. For flavoring, I decided to go with thyme, rosemary and basil, and all three spices help unify this dish and add a layer of more flavor. I highly recommend this dish! Finally, though I have not tried freezing this dish, the ingredients are perfect for freezing, so I plan to freeze some the next time I make this giant pot of ratatouille. This recipe makes 6-7 adult sized servings.

  1. Wash, half, and slice 2 large zucchini and 2 medium yellow squash. Dice one medium onion. Add all to a dutch oven.
  2. Place dutch oven over medium high heat. Add 2 Tbsp canola or vegetable oil and 1 Tbsp garlic powder. Cook for 5 minutes stirring occasionally.
  3. Add 16 Oz of diced tomatoes, or 3 large tomatoes diced. Add 2 tsp of each thyme, rosemary, and basil. Cook covered for 10-15 minutes or until tomato is cooked, and zucchini and squash are tender.
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