Acorn Squash Stuffed with Almond-Apple-Cherry Rice

When I first saw this recipe, it looked intimidating for some reason and sounded weird, but it turned out to be a wonderful vegetarian dinner. It was pretty easy and Kerry didn't even miss the meat :).

1cu. brown basmati rice (prepare according to package)

Cooking Spray

2 acorn squashes, halved and seeded

1Tb. olive oil

1 onion minced

1/3cu. chopped almonds

1/4tsp. minced garlic

1/4tsp. salt

1 unpeeled apple, chopped

1/4cu. dried cherries

Cook Rice according to package (basmati usually takes 30-40min.)

Preheat oven to 400F. Line a baking sheet with foil and spritz with cooking spray. Place squash on sheet, cut side down. Roast for 35-40min or until you can pierce skin easily with a fork. Remove from oven and set aside.

While squash and rice are cooking, heat skillet over med heat, add olive oil and swirl to coat. Add onion and cook stirring often, for about 7min. Add almonds and cook stirring frequently for 5-7min. Stir in garlic and salt and cook for 5min. Remove from heat. Fluff rice and transfer to bowl. Add skillet mixture, apples and cherries to rice and stir to combine. Spoon mixture into squash.

Zuppa Toscana-Wanna-be aka Zuppa Tosouppa

Since so many of our poll respondents wanted soup recipes, here is a favorite of mine. Anyone who enjoys Olive Garden's Zuppa Toscana will appreciate this yummy soup, adapted from a copycat recipe found on the internet. Some say they like it even better than the original. Fat and calories are reduced by using turkey bacon, turkey or chicken sausage, and half & half instead of cream.

Ingredients:
1 lb. mild (spicy if you want) Italian chicken or turkey sausage, crumbled
1/2 lb. turkey bacon (Wellshire Peppered Turkey Bacon is great)
4 cups water
4 cups chicken broth (if using canned, use 2 14.5 oz. cans plus 1/3 cup water)
2 med. russet potatoes (peeled or well-scrubbed and cubed)
1 small head cauliflower (cut into small florets) Note: Not in original recipe, but I think this makes it healthier and yummier. You can omit and add another potato if desired or you can omit the potatoes to make it low carb.
2-3 cloves garlic (minced)
1 med. onion (peeled and chopped)
1 bunch kale (washed and torn away from tough veins)
1 cup half & half
salt and pepper to taste

Method:
-In a skillet over med. heat, brown crumbled sausage, drain (if nec.), set aside.
-In same skillet brown bacon (I cut it into small pieces with shears before browning), drain (if nec.-very little fat with turkey bacon), set aside.
-Place water, broth, potatoes, cauliflower, garlic, and onion in a soup pot; simmer over med. heat until potatoes and cauliflower are tender.
-Add sausage and bacon to pot; simmer for 10 min.
-Add kale and half & half to pot; season with salt and pepper; heat through.

Serve with a salad dressed with Italian Vinaigrette and breadsticks. Very satisfying. I promise you will not be disappointed.

Love To All,
Jules

Tomato-Lime Tortilla Soup

We had this soup tonight for dinner & it was so souper delicious! Ha! :) I got the recipe from one of my most recent Food Network magazines. It was way easy and Lydia (my 4 year old) inhaled it, John raved about it, and I (the preggo momma) ate 2 bowls. Micah was the only one who decided to eat just chips - but really, who can blame him on that choice?!?! :) Anyway, here is the recipe:

2-3 tablespoons extra virgin olive oil
3 medium sized shallots or 4-5 garlic cloves finely diced
2 pints fresh cherry or grape tomatoes (optional)
8 cups chicken stock or broth
1 large can (28oz.) diced tomatoes
1 bag frozen corn kernels
4 limes juiced
1/4 cup diced fresh cilantro (or 2 tablespoons dried cilantro)
2 tsp. dried, ground cumin
2 chicken breasts, boiled & then shredded

Salt and pepper to taste

1) Saute diced shallots in olive oil until they soften
* Salt & pepper the shallots to make them sweat - a pinch of sugar works too
2) Add cherry tomatoes & saute until the skins begin to burst
3) Add 8 cups chicken stock or broth, canned tomatoes, corn, lime juice, cilantro, and cumin.
4) Bring soup to a boil, stir, and then simmer for 20 minutes to an hour
5) Add shredded chicken breasts

Serve & top with tortilla chips, shredded cheddar cheese, and salsa.

** Take out the chips and I believe this is gluten free! **

Boeuf Bourguignon with Roasted Vegetables and Mashed Potatoes

When will my Julie and Julia references stop?!?!?!?  Here is another plug for the movie!  Ben has been asking about Boeuf Bourguignon since Julie Powell (Amy Adams) made it in the movie.  I did a little researching online and found Julia Child's recipe, it was far too complex for me.  Something about using wine to deglaze my pan... I don't know what deglazing is let alone why I would use wine to do it.  So I searched some more and found an easier version on my trusty Everyday Food website/magazine!

I made it on Halloween for Ben and our friends Tyler and Stacy.  I'm not sure how it differs from Julia Child's recipe but it got RAVE reviews!  Ben and still talking about it.  I will definitely be making this recipe again, it was delicious and fairly inexpensive to make!

Ingredients

Serves 8

• 4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
  
• 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry  I used the "stew meat" that is already precut into chunks.  I was able to get 2lbs. for $4.00!
  
• Coarse salt and ground pepper
  
• 1/3 cup all-purpose flour
  
• 1 large onion, chopped
  
• 3 large cloves garlic, finely chopped
  
• 2 tablespoons tomato paste
  
• 6 medium carrots, cut diagonally into 3/4-inch slices
  
• 1 bottle dry red wine (3 cups) The cheapest bottle you can find, I found a bottle for $3.99!
  
• 1/2 teaspoon dried thyme
  

Directions:

1. In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
   
2. Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
   
3. Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
   
4. Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
   
5. Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
   
6. Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.
   

I served this meal with roasted mushrooms, zucchini, and pearl onions.  Here is how I roasted them:

1. Preheat your oven to 425 degrees.
2. Place whole mushrooms, (stems trimmed) zucchini, (sliced in thick strips) and thawed pearl onions on a rimmed cookie sheet.  Pour 2 tablespoons of olive oil over the vegetables, mix the vegetables to coat.  Season with S&P.
3. Roast for about 25-30 minutes in the oven.

I also made mashed potatoes and our friends brought bread.  I know carb overload, but a small french baguette was nice to have with this meal because it helped soak up the yummy sauce from the meat.