Tortilla Cigars With Yellow Squash And Carrot Recipes

Steps:

• In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

Steps:

• Preheat oven to 350°F Line baking sheets with aluminum foil or parchment paper.
• In a large bowl, stir together the chicken or turkey, cheese, squash and carrot purees, cream cheese, garlic powder, and salt.
• Cut the tortillas in half. Place one half on the work surface with the straight edge facing you. Spread about two tablespoons of the filling along that edge from one side to the other. Starting at the edge, roll the tortilla into a cigar shape, completely enclosing the filling. Place seam side down on the baking sheet. Stuff and roll the rest of the tortillas the same way.
• Bake until the tortillas begin to brown, 4 to 5 minutes. Let cool slightly before serving.

Steps:

• Preheat oven to 325 degrees F.
• Prepare roasting pan or baking sheet with a lip with a good dose of cooking spray. Lining the pan with foil is a good time saving option here.
• Prepare the vegetables by cutting both into 1 inch pieces. Even sizes assures even cooking and will be worth the effort.
• With the squash, use a large chef's knife to cut the squash in half lengthwise, the scoop out the seeds. Use the knife to peel the squash. (Trimming a small amount from the bottom helps the veggie sit on the board.).
• Peel carrots and cut into 1-inch chunks.
• Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoon salt, and freshly ground black pepper. Place mixture on baking pan, sprinkle with 3 tablespoons water and cover with foil. Bake for 1 hour.
• Remove foil. Add 1/2 cup water and bake for 20 minutes more.
• Transfer vegetables to food processor and process until very smooth. This should be done in batches.
• Transfer to medium saucepan. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving.
• (This dish can also be made early in the day and reheated.).

Steps:

• Clean and cut vegetables into big pieces and boil for 5 minutes.
• Put in a basket to drain well and then dry with a clean cloth.
• Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
• Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
• Serve after 6 days.
• This pickle can be kept for 15 days.

Steps:

• Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
• When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
• Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
• Sprinkle with the tarragon and toss to blend.
• Serve hot.