Winter Squash & A Recipe

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Pecan and Sage-Stuffed Acorn Squash
INGREDIENTS:
1 large acorn squash, halved and seeded
1 shallot, diced
2 cloves garlic, diced
1/4 cup celery, diced
1/4 cup dried cranberries
1/2 cup cooked quinoa
2 tablespoons pecans, chopped
1 tablespoon balsamic vinegar
2 tablespoons smart balance or butter
2 tablespoons fresh sage, chopped
1/4 cup dried unsulfured apricots, diced
INSTRUCTIONS:
Bake acorn squash halves face down in 1/2 inch water for 45 minutes at 350 degrees F.
Saute shallot, garlic, celery and red cranberries in a hot, dry stainless steel pan for 2-3 minutes, stirring constantly. Stir in the quinoa, pecans, vinegar, butter, sage, and apricots
Turn acorn squash face up and stuff with quinoa mixture. Bake for an additional 15 minutes.
Serve with a sprinkle of diced red pepper on top.

Brussels Sprouts + Butternut Squash =

This guest recipe by Veggies Save The Day looks amazing! Haven’t tried it yet, but I’m planning to some time this month!

Roasted Brussels Sprouts & Butternut Squash

If you love roasted Brussels sprouts and butternut squash, you will really enjoy them together. Shallots, salt and pepper add to the complimentary flavors.

Recipe @ Veggies Save The Day

Gifts of Autumn + a recipe

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He really is the better half 💗 My super amazing hubby likes to surprise me with gifts. Which he knows I love because they are unplanned, spur of the moment and not given at the traditional birthday, Christmas, Yule, etc…. We exchange gifts for those too, but he likes me to feel pampered and will get me things I would never spend the money on because “they aren’t practical”. And he wants more for me.

So after opening my super awesome presents I decided a great accompaniment  to the fruit would be a nice hot cup of semi-homemade cider. The apples are wrapped in chocolate and caramel so the sound of cider along with the fruit sounded so good! So I made some cider!

 

 

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Throw It Together Quick Cider

4-5 cups apple juice

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

a couple drops of artificial caramel, or rum flavoring, to taste (optional)

garnish with a cinnamon stick or apple slice (if you have it and want to make it pretty)

 

Heat the apple juice and spices in a small pot, stir over medium heat, reducing heat as it starts to get hotter. Keep stirring so the spices fully dissolve or you will have clumps in your cider. Last, before removing from heat add in the artificial  flavoring if adding it, stir for a moment or two. Serve hot and enjoy a cozy cup of autumnautumn_leaves_png3582

 

 

Butternut Squash “Meatloaf” By: Jerry James Stone

This recipe just appeared in the latest Cotsco Magazine and it sounds delicious!!!!!

You can find more of his fabulous recipes here & here!!

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80’s in November! Indian Summer? And of course, a recipe I found!

 

7a012dd5d244761d0b1b20fcff687eccWHEN IS INDIAN SUMMER?

Here are criteria for an Indian summer:

  • As well as being warm, the atmosphere during Indian summer is hazy or smoky, there is no wind, the barometer is standing high, and the nights are clear and chilly.
  • A moving, cool, shallow polar air mass is converting into a deep, warm, stagnant anticyclone (high pressure) system, which has the effect of causing the haze and large swing in temperature between day and night.
  • The time of occurrence is important: The warm days must follow a spell of cold weather or a good hard frost.

The conditions described above must occur between St. Martin’s Day (November 11) and November 20. For over 200 years, The Old Farmer’s Almanac has adhered to the saying, “If All Saints’ (November 1) brings out winter, St. Martin’s brings out Indian summer.”

WHY IS IT CALLED INDIAN SUMMER?

Why is Indian summer called Indian summer? There are many theories. Some say it comes from the early Algonquian Native Americans, who believed that the condition was caused by a warm wind sent from the court of their southwestern god, Cautantowwit.

The most probable origin of the term, in our view, goes back to the very early settlers in New England. Each year they would welcome the arrival of a cold wintry weather in late October when they could leave their stockades unarmed. But then came a time when it would suddenly turn warm again, and the Native Americans would decide to have one more go at the settlers. “Indian summer,” the settlers called it. Watch a video from Editor-in-Chief Judson Hale about the origin of Indian Summer.

 

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INDIAN SUMMER APPLESAUCE

INGREDIENTS
4 quarts (1/2 peck) apples
3 or 4 purple plums, pitted
2 cups sugar
juice from 1/2 to 1 lemon, to taste
cinnamon
nutmeg
INSTRUCTIONS
Wash and quarter apples and plums. (No need to peel or core apples.) Place in a large pot and add 2 cups water. Cover and boil until apples are soft and the peels are falling off. Add sugar. Simmer another couple of minutes, until sugar is dissolved. Pour by small amounts into a food mill or other sieve, and press out the applesauce, discarding peels, seeds, and cores. Stir lemon juice, cinnamon, and nutmeg into applesauce.
YIELD:
2 quarts

Source: The Old Farmer’s Almanac (of course 🍎)

 

 

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Slow Cooker Black Bean and Rice Soup

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This is the recipe, but I never use the exact amounts with any recipe. I use what I have available. For this I had less beans and tomatoes so I upped the amount of rice, added some canned carrots and just watched closely.

(makes 6 servings)

In small Crockpot, combine beans, tomatoes, vegetable stock, garlic, cumin, oregano, and Chile powder  Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.

When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes.

Add kale or cilantro and cook 5 minutes more.  Serve hot!

Sweet & Savory Stuffed Acorn Squash By: Vegan Hugs

This vegan Stuffed Acorn Squash is sweet, savory, hearty and oh-so gorgeous! It’s gluten-free and packed with nutrition. Perfect for fall!

Ingredients

1 cup dry quinoa , cooked according to package instructions. (add a pinch of salt to the water)
3 acorn squash (medium-sized)
2 1/2 tablespoons olive oil (or preferred cooking oil)
1 cup onion, diced
2 cloves garlic, minced
1/2 cup celery, diced
1 large apple, diced
2 cups cremini mushrooms, cleaned and chopped (about 8 oz)
1/2 cup cranberries (fresh or frozen)
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon cinnamon
1 teaspoon sea salt, more to taste

Source & Instruction: Sweet & Savory Stuffed Acorn Squash (Vegan & GF) – Vegan Huggs

Because it’s Halloween, here’s a recipe for spicy curried pumpkin soup!

I love Halloween. It’s one of the best times of the year to me. I love seeing the creativity that can come from some of the costumes and the way people decorate their homes. I love scaring my…

Source: Because it’s Halloween, here’s a recipe for spicy curried pumpkin soup!

Pumpkin Risotto with Browned Butter and Sage

Right about now most of the jack-o-lanterns round here are looking like they need dentures.  The others have been nibbled at by various nocturnal creatures.  It’s not pretty. But I was able to put the little pumpkin that’s been decorating my kitchen counter to good use.  I made him into a delicious risotto. But first I roasted the seeds with olive oil and more of my special spice mix.  I told you that stuff would come in handy.  I roasted them at 350 for 15-20 minutes, checking and stirring every 5 minutes.  They came out extra crunchy […]

Source: Pumpkin Risotto with Browned Butter and Sage

Lentils and Squash Soup

Serves: 4 to 6

 Ingredients:

  • 1 yellow onion (chopped)
  • 3 cups cubed butternut squash
  • 1 celery stalk
  • 4 peeled carrots
  • 1 teaspoon ginger
  • 1 teaspoon minced garlic
  • salt and pepper (to taste)
  • 6 cups low-sodium vegetable broth
  • 2 Tablespoons Garden of Life Coconut Oil
  • 1 cup red lentils (soaked overnight and rinsed)

Directions:

1. Chop carrots and onion.
2. Heat your pot very hot and toss in coconut oil, onions and a few dashes of salt. Cook onions for a few minutes until they are translucent.
3. Add the ginger, garlic, carrot and celery.
4. Sauté for a minute or two and then add the lentils, squash and the stock.
5. Cover the pot with a lid and let simmer for approximately 1 to 1½ hours, or until the soup is of a thick consistency and the vegetables are soft.

 

Source: Lentils and Squash Soup