Another one to try . . . :)

Stuffed Carnival Squash with Wild Rice, Cheddar, and Apples

• 1 large carnival squash (or acorn squash), cut in half horizontally and seeds scooped out
• 1 cup cooked wild rice
• 1 apple, chopped
• 6 oz cheddar cheese, cut into 1/8" cubes
• 1/3 cup whipping cream
• salt and pepper, to taste

Preheat oven to 350 degrees F.

Season cut side of squash liberally with salt and pepper. Put in a baking dish, cut sides down. Roast for 40 minutes.

Meanwhile, combine rice, chopped apples, cheddar, and whipping cream in a medium-sized mixing bowl. Add salt and pepper to taste.

Scoop the filling into the center of the par baked squash, piling it up a bit if necessary.

Return to the oven, and bake for another 30-40 minutes, or until the top is golden and the cheese is bubbling up. Let the squash sit for 5 minutes before serving.

To serve, you can either quarter each half and serve it that way, or scoop out the filling along with some of the flesh of the squash.

Jennifer . . . maybe? (from 100 Days of Real Food)

Spaghetti Squash + Roasted Tomato Sauce

Serves: 4 to 6

Ingredients

• 1 large spaghetti squash (about 4 pounds)
• 3-4 pounds of roma tomatoes, sliced in quarters
• 1 large onion, peeled and sliced
• Olive oil, salt and pepper for roasting vegetables
• 1 tsp oregano
• ½ tsp salt
• 1 garlic clove finely diced
• Parmesan cheese, grated (optional topping)

Instructions

1. Preheat oven to 400 degrees F and line two baking sheets with aluminum foil. Add the onions and tomatoes to one pan, lightly drizzle with the olive oil, and sprinkle with salt & pepper. Stick them in the oven for 30 minutes while you start to work on the squash.
2. Wash the squash well, dry it, and then poke a few holes with a fork to allow air to escape. Place it in the microwave for 4 to 5 minutes on high heat. This will soften the skin enough so that you can easily slice a knife through it.
3. After the squash cools for a few minutes, slice it in half length-wise, scoop out the seeds, and discard them. Place it skin side down on the other baking sheet.
4. Meanwhile, check on the other veggies. Remove the onions when the edges are slightly blackened. Then put the tomatoes back in the oven along with the squash and cook them both for another 30 minutes. The edges of the squash will start to brown and the "noodles" should be easy to shred when ready. The tomatoes may need to go an extra 10 or 15 minutes. If they start to brown on the edges a bit; this is ok - it gives the sauce a wonderful flavor.
5. Add roasted tomatoes, onions, garlic, oregano and salt to high-speed blender. Pulse two to three times, being careful to not over-blend and puree too much - some chunks in the sauce are good!
6. Once the squash has cooled enough to handle, shred with a fork by scraping away from the skin. Plate the "noodles" and top with the sauce and Parmesan cheese, if desired. Serve warm and enjoy!

We can taste again!

We have mostly recovered from the colds that knocked us out for 2 weekends.  During that time we lived on casseroles and chicken broth or miso soup.  So far the making a bunch of things ahead of time to reheat during the week has been helpful.  We are also transitioning Monica to eating table food so some of our meals have veggies that are soft!

Last week, my colleague and I swapped a casserole.  She is Lebanese and we swapped a lasagna for kefta kabob.

Sunday:  Tuscan white bean soup with kale and sausage ... and challah

Monday:  More Tuscan white bean soup with kale and sausage ... and challah, and steamed brocolli.

Tuesday:  Lasagna with asparagus

Wednesday:  Leftovers

Thursday:  Kefta kabobs
-- It looks/smells like she made beef patties with oregano, thyme, parsley, mint and all spice and placed them atop thinly sliced tomatoes and onions.  Add a can of tomato sauce and some water so the pan is halfway filled.  Popped it in the oven at 350 for 30-45 minutes until the potatoes are soft.

Friday:  Crock pot chicken-- debating BBQ or lemon

Saturday:  Looks like Steve and Ann Marie will be here ... so who knows?! Maybe some chicken adobo!  As for the adobo photo recipe-- it's coming.  We realized the photos are spread on different cameras (one of which is my dad's) so I hope to combine them when I have some free time ... ha!


-->  I also have a pumpkin, spaghetti squash and kabocha squash sitting on the counter that need to be transformed into something other than a play toy for Monica

Yee Haw

Monday: Poached salmon steaks, hashbrowns, steamed broccoli, roasted cauliflower, salad
Tuesday: TACO TUESDAY!
Wednesday: breakfast for dinner
Thursday: Ribs in the crock, grits 'n greens, carrot sticks
Friday: Spaghetti, garlic rolls, salad
Saturday: Roast chicken, brown rice and gravy, roasted butternut squash, salad
Sunday: Pesto pasta with shrimp

The rest of the week

I really wanted to peruse my Eating Well magazine for this week's ideas, but alas it has not come.  So I got one idea from Oprah (thanks) and one from the trusty internet.  We'll see how that goes!

Friday: school Halloween party where really bad pizza and packaged dessert is part of the deal.  Yay.
Saturday: Grilled lemon chicken with tomato and feta, kale and apple salad, farro, steamed brocolli
Sunday: Really Good Chili, cornbread
Monday: Leftovers or breakfast for dinner
Tuesday: Dental appointments and Basketball eval day . . . when I thought Liam was going to be home, but he's working.  Probably have to swing through Panera . . .
Wednesday: Pappardelle with chard, bacon, and gruyere, salad if I get the time

Have a great weekend . . . Jennifer, hope the heat has abated a bit!

Love,
Kathy

Back to Reality

Today calls for a quick store run to get us through the next few days . . . its busy trying to get back into the swing of things after vacation!!

Mon:  Salmon on the grill, sauteed garden kale, mashed sweet potatoes, roasted cauliflower, salad
Tues:  Homemade chicken "nuggets", roasted butternut squash, peas, pepper/corn/bean salad
Wed: Nachos with leftover chicken, black beans, guacamole, corn, tomatoes, lettuce, etc etc
Thurs: Lasagna, garlic rolls, salad

Have a great week!

Kathy

P.S.  I am trying to start making salads again . . . its my weak point (who has time to make a salad?!).  Maybe this time I'll stick to it . . .

Heat Wave Menu

Greetings from a warm San Diego-

Mark has deemed the temperatures too hot to cook/bake in the house as the residual stove/oven heat lingers well beyond meal time into bedtime.  Additionally, Mark will be on the wards which means he could be home early (let's hope so) or home late (more likely).  With that in mind, I prepped a couple of things and will cook tomorrow morning (morning off) so we can have options to assemble on plates or in tupperware in the upcoming week.  So perhaps I should re-title this week's post:  A week of assembled leftovers.

The first week of daycare was abbreviated-- Monica came home day 2 with a runny nose and then spiked a fever that kept her out of daycare for 2 days.  Thank goodness for local grandmothers experiencing babysitting withdrawal.  My mom and Monica were happy to be reunited.  We'll try again this week.  I pray Monica will be able to nap there this week.

Kathy and Ann Marie-- I am working to obtain recipes for you (both the chicken adobo and the hot oil herb salmon).  Mark and I have tried the written recipes she gives, but we lack the technique so I asked my mom to take notes.  The secret to chicken adobo is in the simmering ... and you do so by sight!  Maybe I should work on getting some pictures or vides.  Gimme a wee bit of time.

Breakfast food
-- Mushroom and pepper frittata
-- Steel cut oats to be topped with dried coconut, blueberries, almonds, and dark chocolate chips
-- Boiled eggs

Dinner/leftovers for lunch
-- Cucumber, tomato, carrot and tofu salad over cold soba noodles.  Two dressing options for variety:  avocado - cilantro and balsamic vinegar.
-- Lasagna  - or may convert to a less intensive baked pasta dish
-- Stirfry #1:  Brussel sprouts, carrots and grapes - lemon
-- Stirfry #2:  Bok choy, green beans and peppers - rice wine
-- Crock pot beef for tacos
-- Garlic chili shrimp
-- We have 2 fuyu persimmons out of 9 (darn squirrels), some mangos and some tomatoes from the garden to incorporate too.

Safe travels Kathy.  Hope you have a chance to recover from this big weekend.  Have a wonderful week everyone.  Hopefully we all have an upcoming 3 day weekend to enjoy!

Love,
Jennifer