Vacation with Three Pounds of Butter

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How did you spend your vacation?

The standard sentence written across the blackboard after each break.  I even wrote ¿Cómo pasaste tus vacaciones? when teaching High School Spanish. 

But no one asks you that as an adult…except Momma.  Instead of waiting for people to ask I’m going to tell ya…I spent my vacation with 3 pounds of butter.

WHAT?!

The lactose-intolerant girl spent her vacation with 3 pounds of butter.  Well, it’s more like I spent my vacation with five amazing bloggers making The Pioneer Woman’s Cinnamon Rolls.

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Emily was nice enough to invite me along to join in with some Western Massachusetts bloggers for a day of fun and baking. 

group cinnamon rolls

A few missteps with yeast, 16+ cups of flour, sugar galore and the aforementioned 3 pounds of butter later there were 2 sets each to take home and one to try. 

group preppingcinnamon sugaringsweet saltprepping pansserved upemily prepkitchen laughingprep doughkneadingread reciperecipefresh from oven

I love these pictures…I might order a few to frame in my kitchen. Rolling on the floor laughing

My cinnamon roll partners in crime: Nikki, Lauren <—- her review, Laura & Kristin (fantastic partner blog) and Emily <—– her review.

Photos credits are to Nikki and Lauren.

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Chunky Garden Vegetable Sauce–Recipe

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I’m a sucker for discounted groceries.  Saturdays and Sundays are discount produce when I pick up my bananas for muffins and banana soft serve, peppers to chop for the freezer and potatoes and squashes to roast.

Yet each week zucchini and yellow squash stare back at me saying, “Buy me, buy me!”   Instead of making my traditional pasta sauce I made this chunky garden vegetable sauce and it have become and instant favorite in our house.  A few extra dollars for the zucchini and some pantry ingredients make a nice change perfect replacement.

Chunky Garden Vegetable Sauce

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Combine your favorite garden vegetables and some basic pantry ingredients into a chunky sauce.  This is a refreshing meal in a rush.

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 cups zucchini, sliced into rounds
  • 1 cup yellow squash, slicked into rounds
  • 2 bell peppers, diced (red or green)
  • 1/4 cup sherry wine
  • 2 tablespoons soy sauce [I use Coconut Aminos]
  • 1 – 16 ounce can diced fire roasted tomatoes
  • 2 teaspoons basil, dried
  • 1 teaspoon oregano, dried
  • salt and pepper to taste

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Instructions

  1. In a wok or large sauté pan, heat the oil on medium heat.  Sauté the onion and garlic until translucent (approximately 5 minutes).
  2. Add zucchini and yellow squash to the pan.  Salt lightly and cover to cook for 5 minutes allowing the squash to sweat.  Add the peppers and cook 5 minutes more.
  3. Add the sherry, soy sauce and tomatoes to the pan and stir to incorporate.  Add the spices and taste being careful not over salt.
  4. Cook uncovered for 10 minutes to complete sauce.  Top with fresh chopped parsley if desired.
  5. Use sauce to top cooked pasta, other grains, or eat straight rom the pan. Smile

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