Chickpea & Edamame Stuffed Squash Blossoms With Edamame Puree; Grilled Cornish Game Hens

Well it’s that time of the year again–time to stuff  and savor the delicate sweetness of those squash blossoms. From the day we planted the seeds in the raised bed, I’ve been anticipating stuffing those lovely undimmed yellow flowers. I knew exactly what I wanted to stuff them with. I had a garbanzo bean (chickpea) and edamame salad on hand and my thinking was to puree it and stuff it into the blossoms.  I guess it was kind of like squash blossoms stuffed with hummus. Now you may think eating flowers is not for you, but I guarantee you—once you’ve tasted these, you will devour them with happy delight, and you won’t stop at just one.

Served with an edamame puree.

The taste was amazing

Unbattered

That squash box was screaming; “Stuff those blossoms!”

Now isn’t that a beautiful sight to behold?

Time to snip those stems and clean them. I generally give the a little wash under gently running water after I ever so gently remove the stamen from the center of the blossom

My chickpea salad. It contains chickpeas of course, edamame beans, chopped red onion, green bell pepper, tomatoes, celery, extra virgin olive oil, and mushrooms (just a few as I didn’t want the earthiness of the musrooms to dominate). Salt and fresh cracked black pepper to taste

Gave the salad a puree, mixed in cream cheese and adjusted the salt and pepper

Stuffed the blossoms with the puree, battered then fried till golden. The batter for the blossoms was just a simple batter made with one cup of flour, one cup of milk, and one egg. Alternatively you could roll them in flour,  then dip into beaten eggs, and coat with  bread crumbs for a liter blossom

Served with a puree of edamame beans.  The edamame puree can be made by preparing one package of edamame beans as usual–by steaming or microwaving them for about 4 minutes then allowed to cool a bit. Add them to the food processor along with the juice of one lemon, 1/4 cup of water, and drizzle in extra virgin olive oil until the desired consistency is reached. Season with salt and pepper to taste

Or leave the batter off…just as good! Well, I must tell you that the ever so delicate flavor of squash blossoms is amazing! Betcha can’t eat just one. Actually a plate of these is all you need for a filling meal. However, I was doing some grilling that evening…

Seasoned up a few Rock Cornish Game hens with spices and a mixture of fresh herbs–sage, rosemary, and thyme

And onto the grill with them

Oh they are looking good. Nothing like night-time grilling with the smoke of something good on the grill wafting thru the air

Very succulent, juicy, and tender

Now the squash blossoms didn’t really need any company and held their own to “squash” the awaiting appetites of my men-folk, but with two growing boys with healthy appetites, this sealed the deal

Now grab a plate, head out to the patio and enjoy this meal while watching the hummingbird

http://youtu.be/cE_Uq0NueVE

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3 Comments (+add yours?)

  1. richardmcgary
    Jul 27, 2013 @ 22:30:39

    I’m so jealous. The garden didn’t produced any squash and the plants died. :( I have been scouring the markets for some squash blossoms and haven’t found nary a one. :’( I’m sure these were wonderful and the chicken looks great, too.

    Reply

  2. the vegan kitchen of dr caligari
    Aug 22, 2013 @ 18:06:34

    These blossoms sound delightful and look perfectly fried! I hope to find them out at the market to reply your recipe.

    Reply

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