Thursday, September 15, 2011

To Squash or Not To Squash

That is the question. It has been quite sometime since I've posted anything. Since my last post, over a year ago, I've gotten pregnant and had a second baby (my first son is almost two), and my husband and I spent last school year shooting and editing a documentary film (which we are still working on--watch a teaser at www.thinktenmediagroup.com). Plus, we shot a narrative feature film this past July, right before having our second baby in August.

So, hopefully you will understand why I haven't been blogging or, frankly, cooking as much as I would have liked to. Now, even though I certainly have my hands full with productions, arts education (generationarts.org) and the two little guys, I am able to primarily work from home and am making a commitment (a New Year's Resolution, if you will, just starting in September rather than January) to cook much, much more.

My primary motivations: save money, be healthier, set a good example for my children. Hopefully, this commitment will find me sharing some good recipes and tips along the way.

I've digressed. Back to the current question at hand - To Squash or Not To Squash. At the moment, I have some precious time where neither child has any immediate needs and my primary work objective for the day has already been completed. Plus, I already made a batch of homemade granola (adapted from this recipe: http://www.twopeasandtheirpod.com/maple-almond-granola-recipe/ - I did not add any raisins, neither my husband or I like them, and used honey instead of agave nectar because we didn't have any agave nectar. I also, slightly, increased the amount of brown sugar and cinnamon to make it a tad sweeter, particularly since there was no dried fruit in the mix).

Let me say, on the saving money tip, that making your own granola is definitely a great way to save money, especially if you can buy key ingredients (oats, nuts, dried fruit) at a grocery store with a bulk food section (for readers with a Sprouts nearby, all of their bulk stuff is 25% this week). Plus, you can make the granola the way you like it - adding or deleting ingredients as you like.

With all of that said (since I digressed again), I am torn between two equally appealing options: write (well, I'm doing that right now), but I was thinking of doing some work-related writing for a new film project we're developing or get busy with some squash. In the summer and winter, my wonderful produce box (http://www.abundantharvestorganics.com/) comes with lots of squash.

Typically, I dice it and add it in when I make breakfast potatoes (which I believe I've posted a recipe for before) or throw squash in with a marinara sauce, since no one really notices. But, I've been researching some other recipes and am intrigued by Jamie Oliver squash ribbon salad, an herbed squash salad with a yogurt dressing or a vegetable dip that includes squash.

The answer is To Squash and To Write, though I doubt my two little lovelies will grant me the opportunity to do both, but I am going to try going with the Herbed Squash Salad with Yogurt Dressing for two reasons: 1) it seems like the quickest choice and 2) I have plain yogurt that needs to be used.

This is a key tip in the saving money category, simple, but often forgotten or overlooked: use what you got!! Don't run to the store to get some other ingredient. Adapt, adapt, adapt recipes and look at what you have and build meals/snacks around those ingredients. I really dove in and started doing this last month when I was housebound with the new baby and discovered that I could be way more creative in the kitchen than I thought and really did save money that month (plus, we ate a lot healthier).

So, here's the squash (adapted from a Martha Stewart recipe in Everyday Food).

2 yellow squash, cut into half-moons (my 2 squash were small, so I adjusted the rest accordingly)
1/4 red onion, slivered

Toss in a bowl with a squeeze of lemon juice, a drizzle of olive oil and a heaping tablespoon or two of plain yogurt. Add salt and pepper to taste and any fresh herbs you have on hand. Martha suggests parsley and mint.

This was my first experience with non-cooked squash and I enjoyed it. Simple and fresh -- a perfect, quick and healthy snack to hold me until dinner. Now, let's see if I can squeeze in some writing.