Thursday, July 11, 2013
I should have saved this blog for Saturday or Sunday. Oh well. Summer squash is in season big time at the local Farmer's Markets, and I couldn't resist stocking up, although I admit that I am not fond of summer squash by itself. Very bland and very watery.
However, a friend had posted a recipe on Facebook that looked tempting, and she raved about it, so I thought I would give it a shot. Well, it's delicious, and two of my three kids (and I) love, love, love it. Danny figures that if it is squash, it has to be bad, so he is a lost cause.
The big problem is that it is made delicious by the addition of quite a lot of fat. The recipe is pretty simple - grate the squash, squeeze out the water, add finely chopped onion, salt, pepper, flour, and egg and fry in hot oil by tablespoonfuls (flattened). I had made a double batch, and my older son ate an obscene number of them. Cecily was much more restrained, has more will power, and is trying to lose weight, so she only ate two. I ate too many, but didn't keep count. Fewer than Henry, though.
This is the problem - is it really worth buying squash, which has very few calories, and it pretty good for you, if not a total nutritional powerhouse, only to make it tasty by adding tons of calories? I am not sure. I have enough squash left that I do plan to make at least one more batch - that, or zucchini bread, which also is made tasty by the addition of fat and calories.
I know that there are recipes that can make bland or unappetizing veggies taste better without adding tons of fat, but most of the Chef Meg recipes that fit into the category I don't really like, or they are way too much work for me. I need foods that are pretty quick and easy. It's a real problem, because I am really trying not to buy processed foods. And I always want to buy at the Farmer's Market, both to support local farmers and to get more nutritious foods.