Something tells me I will need to find an abundance of new squash recipes soon…and that something is that our zucchini and yellow squash are growing faster than the weeds surrounding them! Yesterday we harvested (and ate) three, and we have three more that are ready to be picked today.
Aren’t they beautiful? 😀 It is unbelievable how fast zucchini grow. This particular one increased its size by almost 1/3 literally overnight. We checked on it yesterday morning and thought, “Whoa! Where did that come from?!”
For dinner, we kept the squash prep simple–sliced, tossed with olive oil, salt, pepper, and dried thyme, and roasted in the oven.
…Plus baked pork chops and brown rice noodles with garlic and basil. As I mentioned in a previous post, I don’t love squash, but this was actually very tasty! Again, I am fairly certain food tastes better when it’s homegrown. It’s not too late to buy a few vegetable plants! 😀 You can grow them in pots, and you wont regret it.
After dinner we went to a local public school to play tennis. My quad is still giving me trouble from our softball game ten days ago–fifteen or twenty minutes into my runs, it starts feeling really tight and achy. I was happy to do a non-running cardio workout!
My husband has skills.
We played for just over an hour, and as we were driving home, Andrew reminded me of my promise to bake him something. Wednesday afternoon I’d baked a few desserts for a meeting at church, and when Andrew got home the house smelled like cookies, but there was nothing he could eat, so I promised to bake him something gluten-free and delicious on Thursday.
There’s a decent selection of gluten-free all-purpose flours and baking mixes these days, but the best stuff we have come across is Arrowhead Mills GF all-purpose flour. The first few times I baked with it, I double checked the box to make sure the flour was GF after tasting how good the final product was. More than once I did that! We have even served GF baked goods made from this brand to our friends without them being able to tell they were GF. That’s the true test. 🙂 Anyway, these chocolate chip cookies, made using Arrowhead Mills GF all-purpose flour, did not disappoint. I’d need to do a side-by-side taste test, but I think I prefer these to regular chocolate chip cookies. We may have eaten seven between the two of us (it’s okay… we eat our veggies too :-D)
Now, I’m off to pick some more squash before they grow too large to eat!
What’s your favorite squash recipe? Do you have a gluten-free flour that you really love?