Yesterday was a little warm here, with the temperature going up to 86 degrees. I was glad for the sunny warmth, but to keep the trailer from heating up too much, I got out the crock pot.
I had a pork roast in the freezer from our last shopping trip. I thawed it out, and seasoned it and put in the bottom of the crock pot. Then I got out my last pumpkin that I have been saving since November.
Those little sugar pumpkins are really good, either made into a sweet pie or souffle, or a savory vegetable dish. I decided to cook it along with the pork roast in my crock pot yesterday.
Here is what I did with it: Cut the pumpkin in four or five pieces, and clean out all the seeds, then scrape the inside of each piece to remove the stringy part:
Spray or brush each piece with olive oil, sprinkle with salt and pepper to taste. Arrange the pieces on top of the roast in the crock pot so that they sort of just sit there and lean against the sides of the crock pot. You don’t want them sitting in the juices from the roast later on:
Cover and cook three to four hours on high. Take the pumpkin pieces out and put them in a serving dish. Then, take out the roast, and slice. We had steamed green beans to round out the meal. Yum, and yum.
Then today, I had some yellow summer squash and one zucchini that were going to go bad if I didn’t use them up. I starting thinking about making squash casserole with them, but I didn’t have any bread. I did have this new to me bread mix from kinnikinnick so I thought I would give it a try.
This was the easiest mix, ever! You just measure the mix, then add water, then mix with an electric mixer for 3 minutes, put the batter in greased muffin tins, bake 25 minutes. The result: Some really good rolls that taste like, “BREAD” ! Imagine that! Good gluten free bread from an easy mix! Why oh why have I not tried this mix before???
Here they are, cooling on the stove. A cup and a half of mix and a cup of water makes six large rolls. They rose up over the top of the muffin pans. They smelled good, look good, and taste good. I’ll be ordering some more from Amazon.com for sure!
I ate one of these rolls hot from the oven with some butter. OMG! heaven. Then I used one and a half rolls in my squash casserole. The casserole was delicious. We added a tossed salad, diced potatoes, and the rest of the pork roast from yesterday. Same pork, different sides, another day done.
3 yellow squash or zucchini or mixed
salt and pepper to taste
3 slices gluten free bread or 1 1/2 gluten free rolls
1 stick of butter
1/2 package Glutino Gluten Free crackers
Scrape and cut up the squash. Chop the onion. Put them in a 4 qt pan, cover with water, add salt and pepper to taste, and boil until the squash is tender, about 20 minutes. Turn off the heat and add 1/2 stick of butter to the pot.
When the squash is cooled off, break up the bread into small pieces and stir into the pan with the squash. Add the eggs, and mix well. Add salt and pepper if needed. Pour into a greased 8 X 8 inch casserole dish. Break up the gluten free crackers into crumbs. Sprinkle on top of the casserole. Dot with remaining butter. Bake at 400 degrees for 25 minutes.
I love this squash casserole so much that I eat it for breakfast sometimes. MMMMMM.