How to Cook Teot Bat Put or Asian Zucchini

I was gifted some round, green gourds and told they were Teot Bat Put. Since I had never seen much less cooked this strange vegetable, I began my research.

A few clicks revealed another name, Asian Zucchini. A photo of a prepared dish looked a lot like an Eggplant with Garlic Sauce recipe I've posted.

Armed with that information, the following are directions for preparation and a recipe for Teot Bat Put.

By the way, it was delicious, and easy to make.

1 - Wash Gourd and cut in half.

2 - Scoop out seeds and loose material. This is similar to cleaning out a pumpkin.

3 - Further slice the clean halves lengthwise and peel. This is similar to cantelope preparation.

4 - Cut the slices into bite-sized cubes.

5 - Heat oil in large skillet on medium heat. (Use approximately 1/4 cup.)

6 - Once oil is hot, add cubes and saute. I saute with a lid on to keep moisture in the pan. Stir frequently.

7 - Once cubes are soft, add 1/4 cup gluten-free soy sauce, 4 tablespoons sugar, and 2 tablespoons minced garlic. Stir together.

8 - This is delicious as a vegetable side dish or served on top of rice.

Gluten Free Eggplant with Garlic Sauce (Includes Video)

Eggplant

This is a delicious way to prepare eggplant. We grow our own, and eggplant prepared this way can be frozen and eaten later.

Ingredients:

Olive oil
about 8 small eggplants
2/3 cup gluten-free soy sauce
2-3 tablespoons sugar
2 tablespoons minced garlic

Directions:

Peel eggplant and cube. 

Diced Eggplant

Cover bottom of large non-stick saucepan with olive oil.

Use medium heat to warm oil. When test piece of eggplant starts cooking, add the diced eggplant.

Sprinkle with salt and cover. Stir frequently. If pan seems dry, add more olive oil.

When eggplant becomes soft, add soy sauce and sugar.

Stir and continue cooking. Leave lid off now to reduce the sauce. Add minced garlic to taste.

This is delicious served with rice or by itself. You can garnish with sesame seeds or green onions.

Eggplant in Garlic Sauce

Below is an 8 minute video demonstrating this recipe. Enjoy!

Video: A Fun Recipe for Jalapenos

Back in July, I submitted my recipe for Jalapeno Poppers. Here's a video of the recipe.

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A Fun Recipe for Jalapeños

If you find yourself with an abundant harvest of Jalapenos, this is a recipe we use for an appetizer or main dish.

1. Wash and core peppers. Remove seeds.

2. Spread cream cheese inside pepper.

3. Wrap in bacon.

4. Place on cookie sheet and cook for 45 minutes at 400 F or until bacon is done.

Update 3/15/2015:  A video of this recipe is available here. 

At the end of Summer 2014, we had more jalapenos than we could eat. I prepared the poppers for freezing by keeping the vegetable whole. I sliced a lengthwise cut shaped like an "L." Through this opening I removed the seeds and added cream cheese. Then I closed the flap with a toothpick run through the jalapeno. I froze them first on a cookie sheet and them moved them to a  freezer bag.

Today I cooked the jalapenos from frozen after wrapping a half slice of bacon around using the toothpick as an anchor. Cooking as instructed above, they were delicious.

Frozen Jalapeno Poppers

Bacon Wrapped Frozen Poppers

Cooked Jalapeno Poppers

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Harvesting and Cooking Spaghetti Squash

Spaghetti Squash is ready for harvest when the color is predominantly yellow. The stem may have a dried appearance. Cut the stem and avoid touching it as it’s very prickly.

Store in a cool, dry place. Spaghetti squash will keep for months.

Preparation:

Wash the outside of the squash.

Cut the stem end off.

Pierce the skin several times with a fork.

Cook in the microwave for 5 minutes. The skin should give slightly to pressure.

Depending on the size of the squash and power of the microwave, additional or less time may be required.

I cooked a 12 inch long squash (large) for 8 minutes in a 1200 watt microwave.

The squash should be cooled before handling further. I usually microwave the squash one day, refrigerate it, and prepare it further another day. 

Cut the squash in half lengthwise. Scoop the pulp and seeds out of the squash.

With a fork, scrape the meat, and it will release from the skin in spaghetti strands.

Sauté the spaghetti strands in olive oil and margarine for about 10 minutes. Serve.

Alternately, add spaghetti sauce. Serve.

Zucchini Recipe

1. Using a food processor or grater, shred 2-3 zucchini. Drain in colander or on paper towels.

2. Sauté in olive oil in large sauce pan.

3. Add drained Hillshire Farm Beef Sausage that has been sliced and heated in microwave.

4. Move zucchini sausage mixture to the side, and scramble 3 eggs in the pan.

5. Mix eggs into zucchini mixture along with seasoning like oregano.

6. Top with grated cheddar cheese, and cover until cheese melts. 

VEGETARIAN: skip step 3 leaving out the sausage

Zucchini hiding in the garden

Squash Times 2012

I picked the first squash today. It’s hard to believe the plants were put in the ground a mere 3 ½ weeks ago. 

The first squash bug made its appearance last week. Squash bugs will affect the xylem or water transporting part of the plant and lay eggs under the leaves. The plant will wilt and collapse. The best solution is a generous treatment with Sevin spray.

Refrain from harvesting for 3 days after the Sevin treatment. 

Squash Bug

Squash Bug eggs on underside of leaf

More on the attributes of squash…

All varieties are fast-growing and easy to cook. I started spaghetti and yellow squash seeds in a cold frame in late March (it was unseasonably warm). I can confess now that the yellow squash seeds were leftovers that I found in the potting shed. The spaghetti seeds were recently purchased.

An easy way to prepare yellow squash:

Slice into bite- size pieces, mix with diced onion, toss generously with olive oil, season,  and bake at 400 F for 30 minutes.