KABOCHA SQUASH FRIES

We are invited to my daughter’s house for a cookout. There will be hamburgers (D and I will have lettuce wraps) and french fries. I plan to take Faux Sweet Potato Fries made with kabocha squash as our potato alternative. I included recipes for fries and chips made from fresh pumpkin in Carb Wars, and posted some recipes on my blog  here and here, but I recently tried using kabocha squash instead of pumpkin. Kabocha (pronounced, kah-bow-cha) is a Japanese pumpkin that is available most of the year while fresh pumpkins are only available in the Fall. They have about the…

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STUFFED ZUCCHINI BLOSSOMS FROM “NOURISHED”

Stuffed Zucchini Blossoms Fresh zucchini blossoms only last a day or two, so don’t expect to find them in the supermarket. Zucchini is notoriously prolific, however, and very easy to grow. A few plants on a sunny patio should give you an abundant supply. Many farmers’ markets sell them in season as well. Recipe from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance. Ingredients: 1 cup (8.5 ounces) fresh, whole milk ricotta cheese 2 egg yolks 6 fresh chives, green part only (2 tablespoons or 6 grams, chopped) 1/4…

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RED KURI

I’ve been looking forward to the fall season after reading about Red Kuri Squash. It didn’t disappoint. Red Kuri may also be called Japanese Squash, Hokkaido Squash, or Uchiki Kuri Squash. It is Potimarron in France, and Onion Squash in the UK. In the US, it shows up around Halloween and disappears again after November. This tear-drop shaped, red-orange winter squash has the same high-fiber and low-carbohydrate count as pumpkin (4 net grams of carbs per 1/2 cup serving), and it can be used in the same recipes, but it has a firmer texture and the…

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