Stuffed Baby Pumpkins
Creative, healthy and so adorable! A great recipe the whole family will enjoy.
4 ounce(s) sweet Italian sausage
1/2 cup(s) chopped onion
1 (1 1/2-pound) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
1/2 cup(s) chopped Granny Smith apples
1/4 cup(s) white wine
1 cup(s) Israeli couscous, cooked
1/4 cup(s) dried cranberries
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) fresh thyme
1 teaspoon(s) fresh oregano, chopped
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh ground pepper
4 small (1-pound) pumpkins, hollowed out
Make the stuffing:
Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done — about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften — 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.
Bake the pumpkins:
Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately and enjoy.
*Happy Friday!*
Written by Lea Barlow •
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There are only a few things in life that I am truly passionate about. Here’s the order: family (of course), shopping (duh), exercising (I fluctuate between passionately loving it and loathing it) and lastly, watching TV. I am obsessed with TV and only slightly ashamed to admit it. I am more reality TV and hour long dramas than a sitcom girl. I could talk to you at extreme length about all the ladies from The Real Housewives franchise and I pretty much worship Andy Cohen. But there is one show this season that I have been looking forward to for months…American Horror Story. This show combines a can’t miss trifecta: 1. Written and Directed by Ryan Murphy (the creator of GLEE) 2. A psycho-sexual creepfest 3. Dylan McDermott. He is absolutely delicious. I have loved him since he played Jackson to Julia Robert’s Shelby in Steel Magnolias. Here he is through the years…
I was completely set on naming my first son Jackson since I first saw the movie. I only opted out of naming him this because I knew about 3 other little boys with the same name. If asked, I am sure their mothers would say Steel Magnolias was behind their moniker motivation.
Playing the perfect boyfriend in the remake of Miracle on 34th Street.
Perhaps the only straight man who can rock a turtle neck cable-knit sweater.
As the debonair attorney in The Practice.
Completely gratuitous.
Remove the gold chain and you have perfection, ladies.
With his new TV family. Does the man even age??
*Tune in to FX tonight and let me know what you think!*
Written by Lea Barlow •
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Except for a few inflamed mosquito bites, our family was remarkably healthy all summer long. Now that the kids are back in school I am terrified of the impending sickness that inevitably follows in the weeks after school begins. As all of you know, once one gets sick, each member of the family usually gets taken down. Nothing is worse then being a sick mama trying to take care of sick kids. My goal this year is to avoid illness all together. A little lofty? Yes, but I’m sure as hell going to try.
Follow these tips to stay healthy and out of the doctor’s office!
- Wash your hands with soap and water after you sneeze, cough, or use the bathroom. Count to 20 or sing a couple of rounds of Row, Row, Row Your Boat while you scrub!
- Use an alcohol-based hand sanitizer if soap and water aren’t available.
- Use a tissue when you need to sneeze or cough. Throw your tissues in the trash—don’t attempt a Guinness World Record for the biggest pile of dirty tissues!
- If you can’t stifle a cough or sneeze in a tissue quickly enough, sneeze into the crook of your elbow.
- Take a multi-vitamin every day.
- Don’t share water bottles or drinks. Your friend might not know he or she is sick and spread germs to you.
- Don’t share your hair brush or hat. Little creatures like head lice could be hiding out and could be passed on from one person to another.
- Stay home from school, sports practice, and parties if you feel sick or have a fever.
- Wash your dishes with detergent and very warm water to kill germs.
- Stay away from family gatherings and reunions if you are sick or if one of your family members is sick. Grandma and Grandpa and younger cousins may have a stronger reaction to the illness than you do.
- Eat lots of fruits and vegetables. A healthy diet can help boost your immune system and help you fight off illnesses before they make you sick!
- Sleep eight or more hours every night. A strong body will help you fend off infections.
- Wash your hands after you high five, fist bump or shake someone’s hand.
- Don’t double dip into the salsa or dip.
- Get some fresh air and exercise every day. Outside air often carries fewer germs than stagnant indoor air.
- Avoid crowded places like movie theaters and shopping malls if the flu has been reported in your town.
- Don’t touch your eyes, nose, or mouth. These areas are germ spreaders.
- Don’t share ear buds with friends. They can harbor loads of germs.
- Blow kisses to your sick friends and family instead of kisses and hugs.
- Get a flu shot if your doctor or school recommends it.
*Good Luck, mamas!*
Source & Image: nationalgeographic.com
Written by Lea Barlow •
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The last time I helped myself to a giant bowl of pasta was probably back in 1998. I learned young that noodles didn’t mix well with my thighs. But it never fails. As soon as the weather cools the pasta starts to beckon. I have found spaghetti squash to be the absolute best alternative to traditional pasta. Besides being nutrient-rich with beta-carotene, potassium and fiber, a cup of spaghetti squash contains only 40 calories and 10 carbohydrates. Better yet – it is super delicious. The squash absorbs the flavors of whatever sauce you mix it with much better than any pasta noodle. Here are a few recipes for you to try. I promise you won’t be disappointed.
How to Cook Spaghetti Squash (always bake it):
Preheat your oven to 375º.
Wash the shell of the squash to prevent the spread of germs when handling and cutting the squash. Rinse well, then dry with a towel.
Cut the squash in half lengthwise.
Scrape the seeds out of each half, then place the squash, cut-side down, in a baking pan.
With a fork, pierce the squash shell several times.
Bake for about an hour, until the flesh is tender.
Remove the squash from the oven, and let cool for about 15 minutes.
Use a fork to pull the strands of squash flesh out.
Creamy Spaghetti Squash with Asparagus & Rosemary
1 small spaghetti squash
Extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 pound thin asparagus, steamed tender
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1/2 cup part-skim ricotta cheese
1 tablespoon toasted pine nuts
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Slice asparagus into 1-inch pieces; sauté with garlic and rosemary for 1 minute. Stir in ricotta and squash. Season with salt and pepper. Sauté until hot and creamy. Top with pine nuts.
Spicy Spaghetti Squash with Black Beans
1 medium spaghetti squash
2 teaspoons olive or corn oil
1/2 cup red onion, chopped
1 jalapeño chili, seeded, minced
1/2 cup red pepper, chopped
1 cup black beans, rinsed and drained well
1/2 cup sweet corn, frozen or fresh
1 teaspoon chili powder
All of the reserved cooked squash, about 4 cups
1/3 cup cilantro, minced
1 tablespoon lime juice
1 teaspoon sea salt
For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through. Fill squash halves with filling, mounding mixture in the center.
Kid-friendly ‘spaghetti’ and Homemade tomato sauce.
2 (28 ounce) can diced or whole tomatoes
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
3 tablespoons olive oil
5 to 6 large garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Use either an immersion blender or drink blender to puree tomatoes, set aside. In a medium saucepan over medium heat, cook onion and celery in oil until soften. Add in garlic and spices; cook 1 minute; stir occasionally. Stir in pureed tomatoes. Cover with lid, allow for stream to escape. Bring to a boil, reduce heat to a simmer and cook for 30 minutes. Stirring occasionally.
*Happy Friday*
Source: wholefoods.com
Originally posted November 5, 2010
Written by Lea Barlow •
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