Wednesday, November 30, 2011
Tuesday, November 29, 2011
Moroccan-Style Stuffed Acorn Squash
2 tablespoons brown sugar (I didn't use)
1 tablespoon butter, melted (I used olive oil instead)
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
(I also added some chopped onions, broccoli, peppers and mushrooms cause I like them)
1 cup garbanzo beans, drained (just used whole can)
1/2 cup raisins (mine were golden)
1 1/2 tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth (I used vegetable broth)
1 cup uncooked couscous
1 cup garbanzo beans, drained (just used whole can)
1/2 cup raisins (mine were golden)
1 1/2 tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth (I used vegetable broth)
1 cup uncooked couscous
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. (I drizzled with olive oil and salt & pepper then put them down on the pan to cook)
Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. (I drizzled with olive oil and salt & pepper then put them down on the pan to cook)
Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Monday, November 28, 2011
We welcome: Louie
We have a new member of the Schlueter household. His name is Louie (Sophie named him). He is our Elf on the Shelf. If you haven't heard of Elf on the Shelf, I will tell you a little about it. It's a book set that you can buy at a lot of stores and bookstores. I got our little guy from Target today. I read the book to the kids. The jist of the story is that this Elf is in our home to watch the children's behavior and report to Santa at the North Pole each night. When you get him you give him a name. The first name Sophie blurted out was Louie. I thought it was so cute. He watches them during the day and then tells Santa if they have been naughty or nice. That is how Santa is able to know who is on the naughty or nice list. When our elf, Louie returns from the North Pole each night he is resting in a new place. In the morning the kids go around trying to find where he is at. To preserve his magic the kids are not allowed to touch it. They can talk to Louie and tell him what they want for Christmas and he can let Santa know. He can not talk to the kids though.
Sophie was so cute today. Her eyes got so big when I read the story and she was listening with full attention. She thinks this is the best thing ever. She already told Louie to tell Santa that she wants a Tangled Doll for Christmas. It was super cute. There is a bunch of cute idea out there on fun ideas that you can do with your elf. He can make snow angels in flour on the kitchen counter. He can hang upside down on a lamp. He can rest on a tissue pillow on the kleenex box. He get into all kings of shenanigans in the night only for the kids to find in the morning.
Sunday, November 27, 2011
Friday, November 25, 2011
Thursday, November 24, 2011
Warm Thanksgiving
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