This recipe really surprised me. I have been waiting since October to post it. My moving has delayed it’s debut. But I think you’ll find it is worth the wait. I wasn’t at all sure if I would like acorn squash. But this recipe was a big hit for me and my family!

  Here’s what you need for making Stuffed Acorn Squash:

Print

Stuffed Acorn Squash

Ingredients

• 2 c. cooked brown basmati rice (or any brown rice)
• 1 or 2 acorn squash depending on how many to feed. I fed my family of 4 with one by cutting it into quarters.
• 2 tbsp. of honey
• 2 tbsp. olive oil ( use more if you need it)
• 1-2 cloves of garlic
• 1 small to medium onion chopped
• 1 cup of match stix sliced carrots
• 1 chopped red pepper
• A small handful of raisins ( This is optional, but yes raisins, organic of course.)
• 1 can black beans
• ¼ - ½ tsp turmeric ( Just use what you need to make rice yellow.)
• ½ c. chopped fresh cilantro
• salt and pepper

Instructions

1. Preheat oven to 350 degrees.
2. If you need to cook your rice do so first. In the mean time, cut and clean squash. Drizzle a little honey over the acorn squash halves and cook in a baking dish in the oven until tender (about 30 min.). You can add a few tbsp. of water in bottom of dish- this may help retain moisture.
3. In a skillet in olive oil cook garlic, onion, carrots, raisins and red pepper till tender. Then add cooked rice and turmeric. Blend well. Rice will become yellow in color.
4. Add drained, rinsed black beans and the chopped cilantro to the yellow rice mixture. Remove once combined.
5. After squash is cooked, drizzle with a small amount of honey again if desired and stuff with rice mixture.
6. Cook 10 more minutes in oven if needed, but only if needed. Do not over cook.
7. Stuffed Acorn Squash

3.4.3174

Since it is also Thursday, I will tell you what I am grateful for this week:

• A great landlord. Such piece of mind:)
• My daughter has decide to go to beauty school and I am happy for her.
• Love my spices and spice mixes– they really have cut my cook time and preparation down.
• Getting back to the routine. It’s been nice and a comfort!
• Homeschool Ah Ha moments. Feels great when the light bulb finally goes on and they get it!
• Being a military wife. I am glad I can be part of something bigger than myself. It gives me purpose.
• New things and old things. Especially friends. I have old friends here and have already met new. Very thankful for that today!
• Health, and the talents God has given me.
• Getting back to blogging. I missed it while I was in transition.
• My love for cooking and the creativity to write my own recipes.

Linked up @ these great places: Thankful Thursday, No Ordinary Blog Hop,Better Mom Monday Link Up, 

  [ Return to Recipe Index ]

The post Stuffed Acorn Squash appeared first on Dymphna's Song.

Apples! Apples!  They are truly a perfect food. What better recipes than Fall Recipes for Apples? Below you’ll find 3 great ways to use apples this fall:

Apple Almond Muffins~

Apple Muffins are really easy. They aren’t very popular-sure don’t know why- but they really do make wonderful muffins. You can chop the apples finely if you prefer or you can leave them chunky-it’s all about preference.

Prep:Preheat oven to 400 F. Grease muffin pan or spray with non stick cooking spray.

Print

Fall Recipes for Apples

Ingredients

• 1 c. unbleached all purpose flour
• ¾ c. whole wheat flour
• ⅓ c. organic or raw sugar
• 2 tsp. baking powder
• ¼ tsp. salt (optional)
• 1 tsp. apple pie spice mix (see recipe card below)
• 1 egg
• 1 c. milk
• ¼ c. canola oil
• 3-5 chopped apples-makes 1½ -2 c.
• ¼ c. sliced almonds

Instructions

1. Preheat oven to 400 F. Grease muffin pan or spray with non stick cooking spray.Place all dry ingredients in bowl and mix.
2. Combine wet ingredients in a second bowl and mix wet /dry together. Batter will be somewhat stiff, that's OK, Apples will moisten.
3. Add 1 ½ -2 c. chopped apples as desired
4. Add ¼ c. sliced almonds and reserve some for sprinkling on top.
5. Fold in apples & sliced almonds. Spoon batter into muffin pan and top with sliced almonds.
6. Bake 18 min. for regular size muffins (makes 12) or 25 min. for extra large muffins (makes 6). Times may vary.

3.4.3174

Apple Pie with a Twist~

Just use your favorite recipe for apple pie and make these easy modifications:

1. Use 1-2 tsp. of my Dried Fruit Spice in place of cinnamon:

This makes a typical shaker full:

2tsp. Chopped Dried Cranberries, Blueberries, or Raisins
2tbsp. Organic Sugar
1tbsp. Cinnamon
1tsp. Ginger
1tsp. Cloves
1tsp. Nutmeg
*Uses: Muffins, Granola, as Cinnamon Sugar, Dessert topping, Vanilla Ice Cream , Breads, Pies

2. After combining all ingredients and before adding to your crust add one of the following fresh, frozen, or dried (all work well):

• Blueberries (that’s what I did- see photo above.)
• Cranberries
• Raspberries, Blackberries, or Currents
• Raisins

Apple Cranberry Coconut Granola~

This is a loose Granola, which I like because it’s low sugar (but still sweet due to the coconut) and more like cereal to me. It’s my favorite with Almond Milk but is also fabulous with just regular milk, or if you drink soy milk I am sure that would also be delicious.

This makes enough for a large family. If it’s too much you can half the recipe. But around here it goes quick.

Ingredients

4-5 tbsp. canola oil

Combine all together in a bowl and toss with canola oil til just moist. Place in a roaster or cake pan and toast on 375 degrees F. for 10-15 min. You need to stir granola at least twice (about every 5 min.) so it doesn’t burn and can get toasted all over. The oats should be slightly golden brown but fruit should not blacken. Let cool and store in airtight container till use. Serve with milk.

I hope you enjoy these apple recipes. Through out the month of September you will be able to read more on uses for apples! To see all of my recipes available on PDF recipe cards just click the icon below:

If you like my recipes, don’t miss another!
Just subscribe by entering your email in the green box below. Just don’t forget to confirm!

[ Return to Recipe Index ]

The post Fall Recipes for Apples appeared first on Dymphna's Song.

Preheat oven to 375 degrees.

Cook eggplant, onion, and spices till tender in saucepan with olive oil. You can peel the eggplant first if you don’t like the tougher skin. I left that on and it didn’t bother me. Meanwhile boil pasta. Any will do but I like whole wheat.
Eggplant and Zucchini Mixture…cook in olive oil till tender.
When veggies are just tender add one 15oz. can of tomato sauce (low sodium preferred). While pasta is boiling let sauce simmer on low and allow spices to blend. Test and add more spices if needed, slat and pepper to taste.

Drain pasta and put in shallow 9×12 baking dish with non stick spray. Pour in sauce and mix.Top with Italian cheese. Bake for 15-20 min or until cheese is melted.

This was a really hearty meal and had excellent flavor even with out any meat. I think it would be a great recipe for those of us who are Catholic to make during Lent who need to feed a large family without any meat.

Print

Vegetarian Eggplant Pasta Bake

Ingredients

• 2 Small Zucchini- thinly sliced and diced
• 1 Medium eggplant chopped
• 1 Onion
• 2-3 Cloves of Garlic pressed
• Several Tablespoons Olive Oil as needed
• 1 Bunch of Fresh Purple or Regular Basil ( yes purple...check it out!.)
• 1-2 Tbsp. fresh snipped Thyme
• 1 Box of Pasta
• 1 15oz. can of Tomato Sauce or a jar of All Natural/ Organic Spaghetti Sauce
• 1 pkg of any Italian Cheese- grated

Instructions

1. Preheat oven to 375 degrees.
2. Cook eggplant, onion, and spices till tender in saucepan with olive oil. You can peel the eggplant first if you don't like the tougher skin. I left that on and it didn't bother me.
3. Meanwhile boil pasta. Any will do but I like whole wheat.
4. When veggies are just tender add one 15oz. can of tomato sauce (low sodium preferred). While pasta is boiling let sauce simmer on low and allow spices to blend. Test and add more spices if needed, slat and pepper to taste.
5. Drain pasta and put in shallow 9x12 baking dish with non stick spray.
6. Pour in sauce and mix.
7. Top with Italian cheese.
8. Bake for 15-20 min or until cheese is melted.

3.4.3174

  [ Return to Recipe Index ]

The post Vegetarian Eggplant Pasta Bake appeared first on Dymphna's Song.