Ok since I am running around today trying to finish laundry and pack to skedattle to Denver for RomCon today will be a recipe. Ok for those with a garden you should enjoy this first recipe. I love zucchini and yellow squash.

Cheap, Fast, and Good Recipe

By Beverly Mills and Alicia Ross

Workman Publishing 2005

Summer Stew       pg 56      serves 4 generously     ~ 25 minutes

  • 1 can (14 oz) veg broth or fat free chicken broth
  • 1 ¾ c. couscous
  • 1 tbsp olive oil
  • 1 lg sweet onion
  • 1 lb (2 med) zucchini
  • 2 cloves fresh garlic
  • 1 lb (2 med) yellow squash
  • 1 lb (2 med) tomatoes
  • 1 c. packed fresh basil leaves (optional)
  • ¼ tsp salt or to taste
  • 1/8 tsp black pepper or to taste

1.)  Pour 1 cup of broth and 1 ¼ cup water into a large pot and bring to a boil. Stir in the couscous, cover the pot, and remove from heat. Let it stand until the liquid is absorbed, ~5 minutes.

2.)  Meanwhile, heat the oil in an extra deep skillet over med heat. Peel and coarsely chop the onion, adding as you go. Stir occasionally, while you rinse the zucchini, trim the ends, and cut into ¼ in. slices. Add zucchini, remaining broth, and garlic to skillet.

3.)  Stirring the veg occasionally, rinse the yellow squash, trim the ends, and cut into ¼ in. slices, adding to the pan.

4.)  Core the tomatoes and cut into bite size chunks, adding to the pan. Cover the skillet. Rinse the basil and coarsely chop. Add them to skillet. Add the salt and pepper.

5.)  Cover skillet and cook, uncovering to stir occasionally, until the squash is tender but not mushy, ~5 minutes. Serve at once over a bed of couscous.

Almost Ebbie’s Corn and Tomato Soup      pg 34    serves 4    ~20 minutes

  • 1 pkg (10 oz) frozen cream style corn
  • 1 tbsp butter/margarine
  • 1 med size onion
  • 1 clove fresh garlic
  • 1 can (14 oz) fat free chicken broth
  • 1 can (14.5 oz) diced tomatoes seasoned w/ garlic and onion
  • 2 c. frozen yellow or white corn kernels
  • Black pepper to taste
  • 4 corn muffins, for serving

1.)  Make a small slit to vent the pouch containing the cream corn and microwave for 3 minutes on high.

2.)  Meanwhile, melt the butter in a pot over med heat. Peel and coarsely chop and add to pot. Cook the onion, stirring occasionally, until slightly softened. Add the garlic to the pot, stir and cook 30 seconds. Add the broth, tomatoes with their juice, frozen corn kernels, and defrosted cream style corn. Season with pepper.

3.)  Raise the heat to high and bring to a boil, stirring occasionally. Then reduce heat to med and cook at a moderate boil, stirring for 5 minutes. If you are using corn muffins, cut them in half and place 2 in each bowl. Ladle the soup into bowls. Serve.

Note: Don’t use canned cream corn. It gives soup a yucky aftertaste.

I love soups and stews they are so easy to do.

When I get back I’ll have a RomCon drawing for some of the goodies I bring home. Also look for something else to heat up July!!!

Z Seawitch