Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, May 8, 2013

Nicey, spicey–loved this squash and curry stew

A simple soup supper on a weeknight—with a soup packed with all kinds of goodness. That’s what emerged when I tried Yellow Squash and Curry Stew.

I’ve always loved the kicky spice of curry and was intrigued with the idea of combining it with yellow squash. I made my own vegetable broth instead of purchasing the canned variety; that contributed to the health factor. Hubby’s question when I served it: “Is anything about this not healthy?” Nada, nada.

Roasting the squash in the oven before pureeing part of it enhanced the flavor. And talk about colorful! This fairly danced off the table with its color burst. Fragrant, too! Wondrous aromas filled the house while the stew was cooking.

Yellow Squash and Curry Stew

2 pounds yellow squash, coarsely chopped
1 medium-sized sweet onion, coarsely chopped
1 pint grape tomatoes
3 garlic cloves, thinly sliced
2 tablespoons olive oil
2 teaspoons curry powder
1/4 teaspoon dried crushed red pepper
1 1/2 teaspoons kosher salt, divided (or salt substitute)
3 cups organic vegetable or chicken broth, divided
2 tablespoons butter
1 tablespoon fresh lime juice
1/2 cup torn fresh basil
1/4 cup loosely packed fresh flat-leaf parsley leaves

Preheat oven to 450 degrees. Toss together first 7 ingredients and 1 teaspoon salt. Arrange in a single layer in a 15-by-10-inch jelly roll pan. Bake at 450 degrees for 30 to 35 minutes or until vegetables are tender and lightly browned. Stir halfway through roasting process. Remove from oven; process 2 cups squash mixture and 1 cup broth in a blender or food processor until all is smooth. Divide remaining squash mixture among 4 shallow soup bowls. Stir together vegetable puree and remaining 2 cups broth in a 3-quart saucepan; bring to a boil over medium heat. Stir occasionally. Remove from heat; whisk in butter, lime juice, and remaining 1/2 teaspoon salt. Spoon broth mixture over squash mixture in bowls. Sprinkle with fresh herbs; serve immediately. Makes 4 servings. (Source: Southern Living, May 2013)

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