Cream of Zucchini Soup

If it's summertime, it's time for my fabulous cream of zucchini soup!  Sure, you can make this soup anytime of the year but the availability of fresh zucchini and dill in the summertime make this a Must Do for summer recipes.

I prepared another batch this afternoon and I am going to share this summer fresh veggie recipe with you all now!

CREAM OF ZUCCHINI SOUP

1 1/2 cups chicken broth
1 medium chopped onion
2 small cut unpeeled zucchini 
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon sea salt
1/2 teaspoon white pepper
4 tablespoons minced fresh dill
1 cup milk

• In saucepan combine chicken broth, chopped onion, and zucchini.  Bring to a boil.  Reduce heat and simmer 5 minutes until zucchini and onions are tender
• Put half the mixture in a blender; puree.  Put the remaining half in blender and puree all until smooth.
• In saucepan melt the butter.  Stire in flour, salt and pepper.
• Blend in half a cup pureed mixture until smooth and no lumps.
• Blend in flour into flour and pureed mixture until smooth and no lumps.
• Blend in milk slowly until all is blended.
• Blend in remaining pureed vegetable mixture until all is smooth.
• Sprinkle top of soup with minced dill.
• Cook over low heat about five minutes.
• Season to taste.
• Enjoy!

Potato Salad Recipe

The Beginning of a great potato salad recipe - red potatoes and hard boiled eggs

If it's summertime it's potato salad time!

I never used to like potato salad.  That's because the only potato salad I had growing up was my Mother's potato salad.  It was God awful.  Hey, I loved my Mother and she took good care of me and my two younger brothers but I didn't like most of her cooking.  My father and brothers liked it good enough.  They always cleaned up their plates and it showed.  Both my brothers hover around three hundred pounds today.  I weigh half that.

It wasn't until I joined the Army (at 18 years of age) and had meals away from home that I realized that food could taste good.  I realized there were culinary possibilities.  Then when I got out of the Army and met Bill and set up house, I began experimenting with cooking myself.

Over the years I have developed recipes that I love.  Now granted, I understand some others may not love them as much as I do (which I have also found out over the years witnessing many screwed up faces of guests when they ate some of my concoctions) but be that as it may.  I cook for myself and Bill.

Here is one of my several recipes for potato salad that gets me through the dog days of summer.

I hope you enjoy it as much as I do!

OLD-FASHION POTATO SALAD

• 4 cups cubed red potatoes (with skins on)
• 3 hard-cooked eggs, sliced
• 1 celery rib, finely chopped
• 1 cup chopped fresh chives
• 1/2 cup chopped fresh dill
• 1/2 cup sour cream
• 1/2 cup mayonaise 
• 2 tablespoons white wine vinegar
• 1 teaspoon prepared yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. 
• Chop the potatoes and place in a large bowl.  Sprinkle white wine vinegar over the still warm potatoes.  Sprinkle with freshly ground salt and pepper.
• Add eggs, chives, dill and celery.  Mix.
• In a small bowl, combine the remaining ingredients. Pour over the potato mixture and toss to coat. 
• Place in a container and put in refrigerator overnight to chill.

Fresh chives from my garden

Chop those chives

Fresh dill from my garden

Cut the cooked red potatoes with skins on

Cut those potatoes while they're hot

Sprinkle still warm potatoes with white wine vinegar

Mix all together

Finely chop one stalk celery

Mix mayonnaise, sour cream and mustard with veggies

Put in container and place in refrigerator overnight to properly chill

The next day take out that potato salad and enjoy!  This is the best accompaniment for grilled chicken or hamburger.  Although it is not low calorie, I only eat a table spoon or two at a meal.  That is enough to satisfy my appetite for summer food.  Delicious!

Ooops!  I forgot a small detail.  While this potato salad is good making it does generate a LOT OF DIRTY utensils, pans and dishes.  It is well worth the trouble though.

Italian Dressing Garden Pasta Salad

Italian Dressing Garden Pasta Salad

During these hot and humid days of summer my appetite is for salads.  The past month or so I've made several batches of potato salad.  I'm all potato salad out now so it is time for pasta salad.  I just made this recipe this afternoon (with my own variations of course) and I'm telling you...THIS IS GOOD!

I'm sharing.  Here is the recipe (with my changes):

ITALIAN DRESSING GARDEN PASTA SALAD

3/4 cup olive oil
1/4 cup red wine vinegar
3 large cloves garlic, finely minced
1 tsp. sea salt
1/4 to 1/2 tsp. freshly ground pepper
1 tsp. fresh basil, finely minced (right out of my garden!)
1/2 tsp. fresh oregano,finely minced (again, right out of my garden)
2 tsp. shredded Parmesan cheese
pinch of red pepper flakes (optional - I optioned because I like a "bite")

FOR THE SALAD

8 oz (1/2 lb), pasta, cooked (I used the spiral garden vegetable tricolor rotini)
3 cups assorted vegetables (I used a minced red and green pepper and black olives and cherry tomatoes)
1/2 cup chopped red onion
1 peeled and chopped cucumber

Using a food processor or blender mix the salad dressing (there is no need to mince the garlic and herbs)

Cook the pasta according to package directions  Using colorful pasta and vegetables makes for an especially attractive salad.  Thats why I use multicolored rotini pasta.

Cook the pasta 9 to 11 minutes in boiling water.  Remove and drain and cool.

Add the vegetables to the pasta salad and mix well. Taste and adjust the seasonings.  More salt, pepper, herbs and cheese may be added or a little lemon zest of juice, or even a pinch of granulated garlic.

Refrigerate pasta at last two hours before serving.  Enjoy!

Garden salad ready for the refrigerator to be enjoyed at a later date

Zucchini Boats

I have had a couple requests for my Zucchini Boats recipe. Here is it below. I got the recipe from Taste of Home. Please fell free to add or subtract any ingredients that you feel will enhance the recipe to your individual taste. I find this recipe a good way to use those large zucchini that are so abundant in backyard gardens this time of year:

SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 35 min. Bake: 25 min.
Ingredients:
2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup large fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup (4 ounces) shredded cheddar cheese, divided
2 tablespoons ketchup
Salt and pepper to taste
Directions:
Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender. Yield: 4 servings. When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.