SUMMER SQUASH BREAD
Transform your summer squash into a moist, delicious loaf of bread!
Provided by UNFORGETABLE
Categories Bread Quick Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 44.1 g, Cholesterol 34.9 mg, Fat 15 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 105.4 mg, Sugar 25.6 g
GRIDDLE-FRIED OPO SQUASH BREADS
Number Of Ingredients 11
Steps:
- 1. In a large bowl, add all the dry ingredients and mix well with clean fingers. Add the squash, garlic, oil, and green chili peppers and mix with your fingers in round circular motions, until it starts to gather into a dough. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or some water if it seems too firm.) 2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, and gathering the ends together toward the center with your fingers. Push the center down and repeat pressing and gathering a few times until you have a soft and pliable dough that does not stick to your fingers. (If, while kneading, the dough sticks to your hands, put a little oil or water on them.)3. Cover and let rest at least 1 and up to 4 hours at room temperature. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough.4. To make the breads, preheat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled hands, divide the dough equally into 12 to 16 balls and cover with foil to prevent drying. 5. Working with each ball of dough separately, place in bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 6- to 7-inch circle of uniform thickness. (If the dough sticks to the rolling surface, dust with more flour.) Baste the top of the dough with ghee and fold into a triangle, square, or circle, as per the directions, Shaping Paranthas: To Make a Layered Triangle (see INFORMATION AND SPECIAL TECHNIQUES).6. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns.7. Remove from the griddle and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
STIR-FRY OPO WITH GROUND PORK
Opo is an Asian squash with a flavor similar to zucchini. It looks like a long light green gourd. To prepare, I rinse, peel, seed, and chop into 1" cubes. I often stir fry this or put this in a simple soup with ground pork and onions.
Provided by SocaliJL
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat wok with oil.
- Stir fry garlic for 1 minute.
- Add ground pork and brown.
- Add diced opo, fish sauce, soy sauce, sugar, and ginger.
- Stir-fry until cooked for about 10 minutes or until slightly soft, don't overcook.
- Add green onion at the end with pepper to taste.
- Serve immediately with steamed rice.
GRIDDLED FLATBREADS
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Provided by Mary Cadogan
Categories Side dish, Snack
Time 1h50m
Yield Makes about 16
Number Of Ingredients 5
Steps:
- Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 min, then leave until doubled in size, about 1 hour.
- Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface. Cut the dough in half and roll out one half to a rectangle about 20 x 40cm. Trim the edges using a large sharp knife, then cut into eight 10cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer. Repeat with the other half of the dough. Leave in a warm place for about 30 mins until the dough is just starting to rise.
- Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side. Tip into a basket and serve with the dips.
Nutrition Facts : Calories 117 calories, Fat 2 grams fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.32 milligram of sodium
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- Roasted Opo Squash. Opo squash cubes are tossed in olive oil and cinnamon and oven roasted to perfection! So easy to make, healthy and delicious! Recipe by: Melanie Cooks.
- Shahi Bharwa Lauki. Do your loved ones think that lauki (opo squash) is a punishment for their taste buds? Ah, then surprise them with Shahi Bharwa Lauki and see how they gorge on their not so favourite vegetable!
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