Summer Squash & Grains

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I had this dish as part of my mail-order meal plan, but of course when I subsequently made it on my own, I changed it up a bit and have made it several times since! PS – the photo doesn’t do it justice, it’s delicious!

1 medium sized zucchini or squash

1 cup of rice, farro, barley or other grain (cook as directed)

1 T. creme fraiche (or sour cream or plain Greek yogurt if you can’t find creme fraiche)

1 lime, zested and juiced (or try with lemon!)

Preheat oven to 450 degrees. Cut the zucchini or squash into small cubes and toss with a bit of olive oil and seasoning salt (I use Montreal Steak Seasoning). Spread out on a nonstick cooking sheet or pan and roast in the oven for 10-15 minutes, until browned. Cook the rice or grain according to directions, drain if needed. Add the roasted zucchini or squash, lime zest and juice, and creme fraiche. Toss and add salt and pepper to taste.

Matzo Ball Soup

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I don’t know why it took me so long to try making this – it’s very easy! I recommend making the broth and the matzo ball dough the night before and refrigerating. The baking powder makes the matzo balls lighter and fluffier. Leave it out if you prefer dense dumplings! I don’t have a photo because the last two times I made it, I was so excited to serve it that I forgot to take one!

Matzo Ball Soup

1 batch of Easy Chicken Broth (recipe here)

optional: 1 c. chopped carrots

1 c. matzo meal

4 large eggs

1/4 c. cooking oil

1/4 c. water

1 tsp. baking powder

1 tsp. salt

Dash of ground pepper

Mix all of the above ingredients (except chicken broth) until thoroughly mixed. Refrigerate overnight or at least 1/2 hour so that the dry ingredients absorb the liquids. When ready to make the soup, bring the chicken broth to boil on high heat in a large stockpot with the optional carrots added. Wet your hands with cold water, then take some of the matzo dough and form into balls approximately 1-2″ wide. Slowly drop each into the boiling stock then reduce heat to low and simmer for 1/2 hour or until done. Ladle the matzo balls and broth into bowls and serve hot. Note: taste test the broth as the matzo balls are cooking – you may want to add more salt and pepper at this point. You may also want to double the quantities and cook in two batches so you have extras to share.

Easy Chicken Broth

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I admit it – I’m a big fan of those yummy rotisserie chickens at the deli. We have a rule at our house: no one comes home from Costco without a chicken for dinner (and lunch the next day, and the next…). It always seemed like a waste to throw out the leftovers, so I finally took the time to save it and make homemade broth from it. It was easy, delicious, and I’m not sure why I haven’t done it before! Please know that this is a loose recipe and there is no right or wrong – add more of the ingredients you like, substitute herbs you favor more, or eliminate ones you don’t have on hand. If you don’t have time right now, throw the carcass in a plastic bag in the freezer until you are ready. Here are the basics:

Easy Chicken Broth

1-2 leftovers carcasses from a rotisserie chicken (remove the string from the legs)

1 lb. baby carrots

1/2 bunch of celery, roughly chopped (including the green tops)

1 T. chopped thyme

3-4 bay leaves

3-4 chicken bouillon cubes for extra flavor

16 c. water

2 sprigs fresh rosemary

1 onion, roughly chopped

2-3 cloves of garlic, chopped

optional: chopped fennel greens or dill

In a large stockpot with the strainer part in, put all of the above ingredients. Bring to a boil then reduce to medium-low and simmer at least 1 hour, and a bit more if the chicken meat isn’t falling off the bones. Let cool then lift the strainer out. Save the larger chicken meat pieces, celery and carrots for later if you wish. Toss the rest of the chicken bones and herbs. Then, refrigerate/freeze or use the broth as needed. This makes an excellent base for chicken noodle soup or Matzo Ball Soup (recipe here)!

chicken broth