Bob’s Sausage Gumbo Soup
(To make 5 gallons of soup)
A favorite from Bread for Life’s Soup Nite was our very own Chef Bob’s Sausage Gumbo Soup and we are sharing the recipe so you can enjoy it too!
- 1 cup small diced onions and celery
- 3 cups each – Chorizo and Italian sausage, small diced
- 3 cups cooked white rice
- 2 bags frozen okra
- 2 cups beef base
- 4 gallons water
- Roux of melted butter and flour
- 1 cup Cajun seasoning
- Saute celery and onions until translucent.
- Add sausage and cook for 5 minutes.
- Add water then beef broth base and stir in Cajun spice.
- Add rice and then add roux until thick.
Easy Oven Baked Eggplant Sticks
We have a delicious recipe from Patty Boissonneault
- Flour for dredging
- 3 eggs, beaten
- 1 medium eggplant, washed, peeled and cut into 1″ x 3″ sticks (yields about 40 sticks)
- 2 cups seasoned Italian bread crumbs (4C, Progresso, any store brand, already seasoned)
- 1/2 cup grated parmesan cheese
- Olive oil
- Preheat oven to 375 degrees. Line a sheet pan with foil.
- Combine grated cheese and breadcrumbs in a medium bowl and mix well. Set aside.
- Place about 1 1/2 cups flour in large bowl. Toss eggplant sticks in flour till well coated. Shake off excess flour.
- A few at a time, place floured eggplant in the beaten eggs (medium bowl). Turn so they are well coated.
- Drain eggplant sticks and toss well with the bread crumb/cheese mixture. Shake off excess.
- Lay out eggplant sticks on pan in one layer, about 1″ apart. Drizzle with olive oil.
- Bake at 375 degrees for about 20-25 minutes, until lightly browned.
- Sprinkle with salt, grated cheese and finish with another drizzle of olive oil.
- Can be served as dippers with marinara sauce, if desired, or just as a crispy snack on their own.
Maple Glazed Squash
Chef Bob whipped up this quick and easy side dish using squash from the garden. It was a big hit in our kitchen today.
- Cut squash in wedges and arrange on cookie sheet covered with parchment paper.
- Sprinkle with salt and pepper and drizzle maple syrup on the top.
- Bake at 375 degrees for 15-20 minutes until the squash is tender.
- Top with sweet and smoky seasoning salt before serving.
Zucchini is abundant in our garden and here’s a delicious sweet treat using zucchini from our master gardener Paula:
- ¾ cup butter softened
- 2. 1 ½ cups sugar
- 1 teaspoon vanilla
- 1 ½ cups grated zucchini
- 2 ½ cups flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup almonds coarsely chopped
- 6 ounce bag of chocolate chips
- Powdered sugar
- Cream butter and sugar. Beat in egg and vanilla. Stir in zucchini, flour, baking powder, cinnamon, and salt. Add almonds and chocolate chips.
- Drop heaping spoonful onto greased cookie sheet and bake at 350 degrees for 15 minutes or until cookies are lightly browned. Cool on rack. Sift powdered sugar on top.
Cooking Video for Peggy’s Summer Squash and Tomato Casserole
- Click here for video
Chef Bob’s Squash and Zucchini Saute
- Cut 3-5 squash and zucchinis into cubes or half moons.
- Add 4 tablespoons of olive oil to frying pan and saute squash and zucchini.
- Add in salt and pepper and onion powder, and garlic powder to taste.
- Saute until veggies are al dente (10-15 minutes).
- Add paprika and basil if you like before serving.
Gwen’s Zucchini Squares
- Mix together:
- 4 cups of shredded zucchini
- 1 medium onion diced
- ½ teaspoon garlic powder or fresh minced garlic
- ½ cup Monterey Jack cheese
- ½ teaspoon of each—salt, oregano, parsley
- 1 cup of Bisquick
- Beat together in separate bowl 3 eggs and ½ cup canola oil. Blend with above.
- Grease 9 x 13 glass dish and pour in mixture.
- Top with slices of fresh tomatoes.
- Bake at 350 degrees for 40-45 minutes.