Squash Burrito Recipe

Squash Burritos with Cayenne Pepper Sour Cream Sauce

 Our garden is overflowing with squash so we are always looking for creative recipes that will allow us to gobble it up!  Here's a simple recipe that I hope inspires you to use your garden goodies in a new way!  If you have any recipes using squash please leave me a comment.

For the Sauce:  Be creative with your sauce!  You may decide to add more pepper, a different pepper or no pepper at all.  Control the thickness of the sauce by adding more or less flour.  Make a cold sauce instead by combining sour cream, broth and your favorite seasonings.

Cayenne Pepper Sour Cream Sauce Ingredients:

1/2 cup butter

1/4 chopped onion
3/4 cup flour
1 - 2 teaspoons chopped cayenne pepper (I used our frozen cayenne peppers from our garden last year.)
1 - 2 teaspoons dried cayenne pepper
1/2 teaspoon garlic powder
Salt and pepper to taste

3 cups chicken broth
1 cup sour cream

Instructions: Over medium heat, melt butter and saute onions and pepper.   Once cooked, add flour, garlic powder, cayenne pepper, salt and pepper and stir to combine and cook while stirring for a couple minutes.  Then, whisk in the chicken broth until combined.  Cook over medium heat until thickened to desired consistency.   Turn off heat and stir in sour cream.  Taste and add more seasonings if needed.  Set sauce aside.

For the burritos:

Use whatever squash you can get your hands on!  For this recipe I used 1 zucchini and 1 & 1/2 yellow squash.   I used taco - sized shells and ended up with 20 burritos.  Just like the sauce, use your creativity to create the burrito stuffing mixture. 


Burrito Ingredients: 

Olive oil or other cooking oil

2-3 medium-sized squash cut into 1/4 inch thick half circles
1/2 onion chopped
1 lb. cooked ground beef
1 teaspoon cumin powder
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
Salt and pepper to taste
Prepared cayenne pepper sour cream sauce
Tortillas
Shredded cheese (I used Colby Jack.)

Instructions:  Pre-heat oven to 350 degrees.

To prepare the filling:  Saute squash and onions in olive oil over medium-high heat until tender but slightly crisp. Stir in cooked ground beef.  Add cumin powder, garlic powder, chili powder and salt and pepper and stir to combine.

To make the burritos:  In a 9x13 pan add enough prepared sauce to cover the bottom of the pan.  Fill tortillas with about 1/4 cup filling, add cheese and a teaspoon of sauce, roll up and place in prepared pan.  Once all the burritos are prepared, pour the remaining sauce over the burritos, cover with cheese and bake for 15 - 20 minutes.

Garnish, serve and enjoy!  If you happen to have squash blossoms or any other edible flowers consider using them as a garnish.  We have borage flowers in our herb garden that we served. 

Herb Garden Update June 23, 2014

My only flowering Chamomile

It's been a couple months now since I planted my herbs.  This being my first year growing herbs, I have to say I didn't have 100% success.  Out of all the herbs I planted, only the following survived:  Chamomile, Valerian, Wormwood, Hopps, Borage and Lavender.

From those listed above, I am happy with all except for the Chamomile.  Unfortunately, I chose a poor location for them.  Despite being trampled by our dog daily and receiving less than ideal sunlight, they are still alive.  They are growing slowly and one plant started flowering a few days ago.

Valerian

Wormwood

 My Valerian and Wormwood are thriving in the same bed.  When I first planted them they were so delicate and small.  Every time it rained their leaves would stick in the dirt.  Finally, they started to take off.






Our Hopps plant has grown well from the start.  We planted it next to our fence and clothes line and tied a string from a stake in the ground up to the cloth's line so it could vine.  It has nearly reached the top of the clothes line now.

Mt. Hood Hopps

My Borage has started to flower.  I planted the borage directly in the ground in April.  It steadily grew for the past two months in it's own bed.  I have about 10 - 15 plants and about 1/3 have flowers.

According to my research, the best time to harvest borage leaves is prior to flowering.  I plan to harvest some leaves soon and dry them in our dehydrator.  I will then store them in a glass jar.  Dried Borage leaves can be stored and used medicinally for:  skin problems such as inflammation, cold symptoms, PMS symptoms and to aid in digestion.

The flowers are edible.  I am going to start using them in salads and as a garnish.   

Borage

My Lavender has required a little work.  It wasn't growing well in our dense Alabama soil.  After doing some research I realized it needed more drainage and lighter soil.  So, I made a raised rock bed and filled it with a mixture of composted soil and sand.  After being replanted, my Lavender has almost tripled in size.  Although it hasn't started to flower yet, I am optimistic that it will continue to flourish in its new home.

Lavender

New Video Series - Cooking for Gardeners

Lately, I've really been into looking up recipes for things that I am growing in the garden. I've started a board on Pinterest called "Recipes from the Garden"
 Recipes from the Garden Pinterest Board

I've also decided to start a Youtube video series called "Cooking for Gardeners". My first video is about stuffing Pattypan Squash. It's not really a recipe but more of a technique. Check it out!

Seed Giveaway!

In an effort to get subscribers to our new Youtube channel, we are giving away free organic, heirloom seeds! Please see the video here for more information:
Seed Giveaway Youtube Video

List of Available Seeds

Marketmore 76 Cucumber (4 giveaways at 10 seeds each)

Rugosa Friulana Yellow Squash (2 giveaways at 10 seeds each)

Table Queen Bush Acorn (1 giveaway at 10 seeds)

Red Marconi Bell Pepper (5 giveaways at 20 seeds each)

Mortgage Lifter Tomato (2 giveaway at 10 seeds)

Fengyuan Purple Eggplant (2 giveaways at 10 seeds)

Pantano Romanesco Tomato (3 giveaways at 10 seeds each)

Tabasco Pepper (3 giveaways at 10 seeds each)

Bush Buttercup Squash (3 giveaways 10 seeds each)

New England Sugar Pie Pumpkin (1 giveaway at 10 seeds)

San Juanito Tomatillo (2 giveaways at 20 seeds each)

Hungarian Heart Tomato (2 giveaways at 10 seeds each)

Purple Jalapeno (2 giveaways at 10 seeds each)

Jarrahdale Pumpking (1 giveaway at 10 seeds)

1 Luffa Gourd (1 giveaway at 10 seeds)

Thanks for supporting our new channel!

***Note: Any information such as mailing address will be kept confidential and will not be given or sold to anyone.***

Grinding Corn into Cornmeal and Making Cornbread

Grinding corn is not hard if you have a little time, a little muscle, and the desire to have amazing cornbread. Learn how to do it in our new youtube video.
PS - We bought the Estrella grinder at a Latino grocery store for about $30.

How to Grind Cornmeal and Make Cornbread Video

New Youtube Channel

So, we have decided to create a Youtube channel to share our gardening and homesteading life. Please take a look!!

Alabama Homesteading Youtube Channel

How to Make Homemade Kombucha Part 1: Making Scoby

Kombucha is a fermented tea that contains probiotics.  In this blog post, I'll describe how to make part one of Kombucha .... the Scoby.  Scoby stands for:  Symbiotic Culture of Bacteria and Yeast.  The Scoby feeds off the caffeine and the organic sugars resulting in beneficial probiotics.

Scoby purchased from Kombucha Kamp

After the Scoby is complete, you can use it to create Kombucha tea.  You can find this tea in health food stores for about $3 to $4 for 16 oz.  Making your own at home will save you money considering you only have to make the Scoby once.  Each time you use the Scoby to create the Kombucha it will yield a "baby" Scoby.  From there, you are just using one Scoby, 8 teabags, water and sugar to yield one gallon of Kombucha.

Scoby supplies/ingredients:                               

1 glass container at least 1/2 gallon-sized

Cheese cloth and a rubber band

Strainer if using loose tea

Sauce pan

1 liter of water

3 black teabags or the equivalent in loose tea

1/3 cup sugar

1 bottle of Raw Kombucha

                                                  

Step 1: Make tea.  Pour 1 liter of water into a sauce pan.  Heat water until boiling and turn off heat.  Add the tea bags/tea.  Let steep for the amount of time indicated on the tea's package.  Remove tea bags or strain and then stir in sugar.



Step 2:  Pour tea into glass container.  Once the tea is completely cool, stir in one bottle of Kombucha.



Step 3:  Cover the lid with cheesecloth and secure with a rubber band.  Store in a cool, dark place for at least 5 weeks or until you see a thick film form at the top.

Note:  The ideal temperature for creating Scoby is 80 degrees Fahrenheit.  We place our Kombucha on a heating pad since we don't keep our house that warm.   

Started Scoby March 22, 2014

Scoby formation photos:  I'll keep this blog updated with new images so you can see the process!