- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Outdoor Board Cookbook
Posted on 6/2/11 at 9:28 pm to LSUTygerFan
Posted on 6/2/11 at 9:28 pm to LSUTygerFan
With all of the frequent garden threads, and with a fully happy belly I thought this would be a good one to post. Very simple and fast but very tasty and healthy. It is also a great way to use those squash that got a little to large or tough before picking.
Summer Squash soup
3-4 crooked neck yellow squash
1 medium white onion
1 Tbsp butter
salt
coarse ground pepper
Cut the squash and onion in to 1 inch cubes and steam for 10-15 min until soft. Place butter in the bottom of the blender and then pour the steamed veggies over that. Blend until creamy smooth. Add salt and pepper to taste.
Additionally you can garnish with finely diced roma tomatoes, fresh thyme, or bacon crumbles.
Summer Squash soup
3-4 crooked neck yellow squash
1 medium white onion
1 Tbsp butter
salt
coarse ground pepper
Cut the squash and onion in to 1 inch cubes and steam for 10-15 min until soft. Place butter in the bottom of the blender and then pour the steamed veggies over that. Blend until creamy smooth. Add salt and pepper to taste.
Additionally you can garnish with finely diced roma tomatoes, fresh thyme, or bacon crumbles.
1
Posted on 6/15/11 at 11:14 am to Bleeding purple
Very simple but great dish. I don’t measure anything, so I’ll just ballpark the proportions.
3-5lbs onions
1-2 lb shrimp
Salt, pepper, red pepper to taste
Corn starch
Cut up a bag of onions fairly fine. Cook them down in a little oil, don’t brown them, just cook them until they start to caramelize. Add in peeled shrimp, seasoning and a little water. Cook down until water is mostly gone. Add a little corn starch (mixed with water) if you find it not thick enough. Serve over rice.
3-5lbs onions
1-2 lb shrimp
Salt, pepper, red pepper to taste
Corn starch
Cut up a bag of onions fairly fine. Cook them down in a little oil, don’t brown them, just cook them until they start to caramelize. Add in peeled shrimp, seasoning and a little water. Cook down until water is mostly gone. Add a little corn starch (mixed with water) if you find it not thick enough. Serve over rice.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News