Sunday Night Garden Supper
This blogging has really stirred up memories of the good food my momma used to make. That and the bumper crop of tomatoes, squash and peppers I have this year. Meals and Memories is what it’s all about with me some days. Nothing is more pleasurable than picking squash, green peppers and tomatoes and then deciding what to do with them all. Tonight it caused a walk down memory lane with my momma’s black cast iron skillet, yellow squash, corn meal, a bell pepper and onion. Next was some pepper steak with some browned round steak, bell peppers, onions and the rest of the tomatoes I have picked this week. My momma always had tomatoes on the window sill above her kitchen sink in various stages of ripeness. I have a corner of my kitchen counter in the same shape. With the heat they were all about to be too ripe. So I diced them up and made a rich pepper steak with them. Now if I could just get my hands on a Pecos cantaloupe I’d be perfectly fine.
It has been so hot I don’t think I’ll have too many more tomatoes for a while. The weather man is forecasting rain, but I won’t quit watering until I see it for myself. Probably on the 4th of July parade we will have a shower or two.
- 1 small round steak tenderized
- Olive oil
- Salt and pepper
- 1 bell pepper, medium dice
- 1 yellow onion, medium dice
- 3-4 medium tomatoes, medium dice
- 2 tablespoons Worcestershire sauce
- 4 tablespoon low sodium soy sauce
- ½ teaspoon red chile flakes
- 1 clove garlic, minced
- 1 ½ cups water or beef broth
Cut the meat in 1” pieces (I have mine tenderized at the butcher). Lightly toss in flour to coat and brown in the olive oil. I used about 2 tablespoons. It depends on how much meat and flour you use. Once browned on both sides remove and add the onion, bell pepper and red pepper flakes to the pan. When they have started to soften add the tomatoes, water or broth, Worcestershire sauce and soy sauce.
Simmer this on medium heat until all the vegetables are tender and the sauce has thickened slightly from the flour. You may want to thicken it a bit more with some corn starch and water. Serve over rice.
Skillet Squash with a Corn Meal Crust
- 3-4 medium yellow squash
- 1 bell pepper
- ½ medium yellow onion
- Corn meal
- Vegetable oil
Slice the squash into bite-size slices. Dice the bell pepper and onion into about the same size pieces.
Heat the oil in the cast iron skillet and just before adding the squash toss them in a little yellow corn meal. This won’t form mush of a breading on the squash, but it does form a crust that browns in the skillet. Don’t turn it until it begins to brown.
Drain on paper towel and serve on a warm plate.
Happy old fashioned eating from my memories to your table.
Dusting this one off for: