#my squash seeds are baking….what about my squash seeds…….

[deklo]

having my first migraine aura in YEARS OH GOD

#I CANNOT see out of my left eye lmao #my squash seeds are baking….what about my squash seeds……. #the aura is spreading……hhhhhh #edit: the headache is starting. i’m so sad #wish me luck i don’t i’m. frow up :(

[kitchenwitchtingss]

RECIPES I KEEP IN MY ONLINE KITCHEN WITCH JOURNAL #2

I love making these oh my gosh.

Why?

It's really fun

It's been a while since my last one

I get an excuse to try yummy recipes

You all are way too good at what you do

It's fun x2

Teas, Drinks, And Syrups

🍊 Orange Peel Tea 🍊

Violet Lemonade

Coconut Summer Drink

Dandelion Honey

The Best Hot Spiced Cider recipe you’ll ever try

Apple Cider is basically a homesteading spell

Rose Lemonade Syrup

100-Year Garlic (Garlic Honey)

Fire Cider Spell for Winter Protection

Blackberry & Apple Jam

Witchy Recipes - Blackberry Lemonade

Baked Goods + Sweets

Prosperity Bread

Lavender Earl Grey Cookies

Easy Rosemary Focaccia Loaf for Love and Protection

Heavenly Lavender Scones

Honey Vanilla Peach Butter 🍑

Pumpkin Pie Dip 🎃

Vanilla-Pumpkin Cupcakes

Soups, Stews, And Dinners

Super simple secret potato soup

Forest Porridge

Heartwarming potato soup

Perfect Homemade Garlic Bread

Creamy vegetable soup

Springtime Soup

Stuffed Maple dijon glazed roasted butternut squash

Summertime stir fry

Sabbat Stuff

Litha Orange Honey Cake

Litha Thyme Chicken

Stuffed Apples for Mabon

Mabon Mug

Imbolc Pretzel wreath

Oatmeal Bread for Lughnasadh

Samhain Mulled Cider

Samhain Irish Apple Cake

Angel's Best

(my favorite recipe posts I've made over the years, plus backstories that sound like your grandmother's reminiscing over the past.)

LATE WINTER BUTTER ROLLS

My first post I ever made. I was pretty new to the tumblr community at the time. I loved kitchen witchcraft, and I'm the type of person who will ramble on about how much I love cooking and baking. This blog gave me an outlet to express my love of cooking, baking, paganism, and witcraft. And these rolls are very tasty, I make them to this day!

WITCHY TOMATO BASIL SOUP

Tasty, simple, and a crowd-pleaser. It's perfect for a beginner kitchen witch! It was also the second recipe I ever posted.

SWEET CREAM BUNS

It was a recipe given to me by one of my good friends at the time. Every time I make it, it gets devoured in less than 10 minutes. It was also my first recipe to get over 50 notes. I was shocked but ecstatic that so many people would even give it the time of day lol.

WITCHY THUMBPRINT COOKIES

These ones were just fun to make and delicious lol.

A WITCH’S COZY BUTTERNUT WINTER SOUP

A quick soup that feeds a lot of people during the fall season. Fall is my favorite season, so of course I'm very biased lol.

SAMHAIN PUMPKIN BREAD

I love pumpkin bread and apple cider... So why not combine the two? This one was definitely one of my favorites of all time. Moist pumpkin bread and chocolate chips have to be one of my favorite things on this planet. It also makes for the perfect gift for friends and family. Yummy!

ANGEL’S AWARD-WINNING LEMON POPPY SEED BREAD

I love dessert loaves of any kind, so naturally, this would be on the list lol.

MAPLE BUTTER COOKIES

Super simple comfort food! I love any time of cookie with brown sugar.

BRING ME POSITIVITY PECAN FRENCH TOAST BAKE

I love French toast, and I love positivity~

SAMHAIN SOUL CAKES RECIPE

These are really good! And traditional. If you celebrate Samhain, I recommend you make some soul cakes and have friends and family help decorate. I give the littles a bag of orange frosting and let them go crazy lol.

FEEL BETTER CHICKEN SOUP

One of my most recent is my witchy twist on chicken noodle soup!

#witches #kitchen witch #witchy #witch #magick #kitchen witch recipes #food #recipes #witchblr #kitchen magick #foodblogger #sabbats #litha #kitchen witch tips #modern witch #modern witchcraft

[thestudentfarmer]

Hello hello, sharing a bit of food post as promised the other day :)

I made squash noodles! Yes, I was inspired by tiktok, Food use inspiration can be shared and come from anywhere :) this was my first time making noodles of any kind and I'm glad I tried it out!

I used acorn squash and delicata squash. I washed, halved and gutted them. Saving the seeds for a snack for us this time.

Baked them at 350-375 *f for about an hour. I like using a roasting pan and cook a few extra at a time to save heat and supplies. I also like to bake some potatoes to cook for breakfast the next day.

Cooked up and scooped out into containers for various meals for the week. The shells I set aside for compost/chicken feed.

Mixed some scoops of both squash w/ flour. I didn't measure but I did add quite a bit more flour throughout. Mix it well till the dough is no longer sticky and is fairly smooth. It may take awhile, if you have a stand mixer I'd suggest using it to protect your wrists.

Smooth enough for me. I let the dough rest a few hours before cooking so the flour could get more springy. I don't think it's necessary but I just didn't have time to cook immediately and like how it came out.

Used scissors to snip them into peices and dropped straight into boiling salted water.

What they looked like after boiling. I tried one right after and it's a bit bitter. Definatly wouldn't suggest eating as is (though I can't say all squash pasta will be so! Could jsut be that I used delicata/acorn squash)

To finish off I used green enchilada sauce, some salt, pepper, garlic and cumin. Mixed w/ the pasta and some shredded pork and let it reduce a bit. Plated and topped with a sprinkle of cheese and a lil more Chile sauce.

Came out very good, even the most skeptic veggie eater of the house enjoyed it and asked if we could have it again sometime! :D

Was it good? Yes.

Would we eat again? Also yes!

Personal food idea/suggestion w/for these noodles?

Maybe a carrot soup broth w/ coconut cream or heavy cream would be good w/ the noodles.

Chicken noodle soup would be tasty too, just cook the noodle in the chicken stock to take advantage of the startchyness of the flour for thickener. Lil more black pepper. Garlic and use pumpkin or a bit more sweet squash for the squash puree.

Now on to the seeds, I prepared them similarly to pumpkin seeds.

Wash well, let dry and then use a bit of oil, seasoning of choice and cook 375-400* f till crispy on both sides.

Much smaller seeds. But equally tasty as pumpkin seeds, I kinda burnt these ones a lil bit, I got distracted with tidying the kitchen a bit.

Well that's it for now :)

🌱 🎃 Happy Homesteading, gardening and good cooking! 🎃 🌱

12 28 2023

#homesteading #self sufficient living #thestudentfarmer #studentfarmer #self sufficiency #food #garden #gardening #low waste #chickens #squash #nofoodscraps #use it all #urban homesteading #urban gardening #urban farming #urban biodiversity #snout to tail cooking #root to tip cooking #frugal cooking #how to cook #grow what you eat #eat what you grow #eating in season #smalls scale differences #urban green spaces #delicata squash #acorn squash #kitchen economics #stretching the dollar

[thetastytable]

Half-Baked Harvest: Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

I made this today and unfortunately was a little let down by it! And it was a time-intensive ordeal, for sure. I made two modifications, which I don’t think much influenced the turn-out and, in fact, probably made it better...: I used sweet potato instead of butternut squash for the filling and substituted sake and rice wine vinegar for the white wine.

If I made it again, I would: 

Leave out the curry powder (not sure what that’s doing in there! It doesn’t match the flavor of the broth very well, imo) and maybe use a different filling entirely (mushrooms might work well)

Make my own chili crisp since the one I bought was super salty, albeit tasty, OR cut salt elsewhere in the recipe

I made the unfortunate mistake of using regular chicken broth instead of low sodium broth, so even though I diluted it ~25% with water, it was very salty in combination with the soy sauce and chili crisp. Note that the recipe also called for salted butter and regular soy sauce (I used unsalted and low sodium, respectively), so I can’t imagine it being all that different if I’d followed the recipe. 

I would try using thinner dumpling wrappers, which would cook faster than the ones I used. Mine took about 5 mins to steam, which ended up softening the nice sesame crust on the bottoms. I was also afraid of burning the sesame seeds, so I didn’t fry the dumplings for very long before steaming. I might recommend leaving the sesame seeds off and sprinkling on some as a garnish (since they fall off when frying, anyway).

That’s my long-ass take on how I would make this recipe better! I’m trying to continue keeping track of what I cook and what changes I would make in order to keep this blog useful and organized. One of my goals this year is to meal plan and cook ahead more often, and I’ve done well with it so far this week (Lemon, it’s Tuesday! Yeah, I know).

Lastly, not to be too salty (BAD pun, sorry) this early in the new year, but I’ve yet to find a Half-Baked Harvest recipe that doesn’t require heavy modification. I don’t know why they’re all so popular and well-rated! Teighan seems great, but we must have different tastes or methods of cooking.... This is at least the third one I can think of off the top of my head that I’ve tried and disliked.

#japanese #vegan #vegetarian #dumplings #sweet potato #butternut squash #ginger #soup #asian #main dish #food #recipe #obvs only veg with modifications (mentioned in recipe) #made this!

[returntothesoup]

Recipe time boyos

Roasted butternut squash!

Okay!!!! So I am very picky with squash (texggstures) but I like it roasted so it’s not too squishy but kinda crispy on the edges.

You will need:

A butternut squash

Olive oil

Salt

Vegetable peeler

Knife (remember folks that a dull knife is more dangerous than a sharp one! A dull knife requires more force and if it slips it’ll fuck you up. Stay safe in the kitchen friends!)

Baking trays

Foil (makes for easier clean up but not necessary)

1. Preheat the oven to 425°F

2. Cut off the top and bottom of the squash

3. Cut off the like bulb part of the squash

4. Peeeeeeeel. This is my least fav part I hate how it makes my hands feel. If you’re not familiar w a butternut squash, there’s the peel and then kind of a white layer under that. Peel down till it’s all nice and orange

5. Cut the bull part in half and scoop out the seeds.

6. Cut the straight part of the squash (I guess the shaft???? But what a horrible way to describe it I’m so sorry)

7. Cut into slices (I do about 1/4 of an inch, I like them thinner and get more crispy)

8. Put foil on your baking trays then pour a little oil on the foil. I use a pice of squash to spread the oil around

9. Place your squash pieces on the tray. They can be close but don’t touch!

10. Light drizzle of oil on top of the squash and then gently salt

11. Bake for 28-40 minutes depending on the crispy level you like!

These are especially yummy when eaten with Dino nuggies!!!

When the squash is done, I do a little extra salt! You can add any other spices you enjoy!

Please let me know if you make these and enjoy!!!

Also feel free to let me know if there’s other things you’d like recipes for or any further details you’d like me to add to recipes!!!

Food is good and morally neutral!!!! Stay safe in the kitchen my dears!!🩷✨🩵🥰

#recipes from your friend #recipe #I love cooking #cooking #I really hope you like this! #please feel free to send photos of your amazing squashes!!!

[petriquors]

Hi Maria! What soups have you been making/enjoying lately? That’s awesome that you’ve been making soup (and bread!) regularly!

Ooooo Luna do you want to hear about my holy grail?

Start with this roasted butternut squash soup.

With the squash, I also roast two shallots (or one sweet onion) and one red bell pepper, each quartered. I brush everything with olive oil and season with nutmeg, cinnamon, black pepper, and chili power before roasting for an extra hit of fall flavor, and I’ve tried curry powder for a more curry-like flavor that’s also good!

Instead of sautéing the garlic, you can also roast your garlic cloves (drizzled with olive oil) in a foil packet, adding the packet to your baking sheet halfway through.

It’s easier for me to just roast everything instead of roasting and also sautéing—just plop everything in the blender (I have to do batches of 1/4 of the vegetables with 1 cup of broth at at time, but ymmv) and boom soup.

This makes 8 bowls! Serve with bread, crackers, or salad. If you’re super ambitious, you can save the squash seeds and roast for the top Panera style!

#I love this soup so much #I make it every other week and I never get tired of it #love letters #love from Luna #Maria cooks #cw food #tw food

[edgewaterfarmcsa]

CSA WEEK 3

P i c k l i s t

GREEN PEPPERS - JALAPENO PEPPERS - CELERY - LETTUCE - FENNEL - CARROTS - 

ONIONS - PLUM TOMATOES - SAGE - WINTER SQUASH - SWEET POTATOES

BREAD OF THE WEEK:  APPLE CIDER BREAD

THIS WEEK AT EDGEWATER…

Welcome frost!  I am shocked at my exclamation and openness to this event, but jeez we are tired and plants are tired.  Both fields and humans are ready to button up, cover up, and take a long winter nap.  However, pre naptime, there is much to do. Since Friday of last week, we have been busy sweeping the fields of any non frost hardy fruit.  This list includes peppers of every variety, tomatoes, lemongrass, etc… the kol crops and carrots can handle a cold snap and often sweeten up with every below 32 degree night, so thankfully there is no hurry on that harvest.  But the rest is on go-time as our crew is seasonal and our honey-do list is long.  So as soon as frost arrived Tuesday morning, we began to break down the fields: Cut plants, pull drip tape, remove rebar, remove posts, etc… This is absolutely the less glamorous side of farming, but there is a feeling of completion and renewal in this field breakdown and tidying up.  

Another area of completion we hit yesterday was the Halloween carving of the very last of the pumpkin crop.  It feels good to say, what we did not sell, we carved and stuck a candle in.  

As far as other crops go, we have a cooler stacked high with bins full of already harvested beets and carrots, and watermelon radishes.  Soon leeks and cabbage and the rest of the carrots will be picked and join the cooler party.  Outside the cooler are bins of onions, sweet potatoes, regular potatoes, and we remain beyond fortunate to have greenhouse space to grow greens.  All that said, we will not go hungry this winter, and there is always plenty of food for all.  

Ok, I need to step away from this computer, put on 10,000 layers of wool, top it off with some fancy neoprene gloves and go finish the CSA pick.  I see flurries outside.  

FARMY FOODIE PRO-TIPS: 

WINTER SQUASH WITH CRISPY SAGE AND HONEY VIA EDEN GRINSHPAN

Winter squash cut into ½ inch thick slices (i keep seeds in!)

15 fresh sage leaves

2 tablespoons honey

2 tablespoons extra virgin olive oil

2 teaspoons kosher salt

½ teaspoon ground pepper

Pre heat oven to 425

On a baking sheet, toss the squash and sage with the olive oil, honey, salt and pepper.  Roast until the squash is tender and golden, 20 to 25 minutes, flipping once about halfway through.  Serve

Mirepoix Is the Foundation of Stews, Sauces, and More—Here's How to Make It:

The savory combination of celery, onion, and carrots (and sometimes other vegetables) is the silent MVP of so many recipes.

By Victoria Spencer  Updated on October 3, 2023

A big bowl of warm, hearty stew is typically full of flavors that go beyond the focal point (think: Beef Stew, Vegetarian Gumbo). If you've ever wondered what makes up the backbone of these liquid-based meals, then it's time to learn about mirepoix, one of the first things chefs learn in culinary school, and the foundation of flavor in so many dishes.

What Is Mirepoix?

A mirepoix is a combination of finely chopped aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, sauces, and braises. It's a French term that was reportedly devised in the 18th century by the cook to the Duc de Lévis-Mirepoix, a French field Marshal.

The classic mirepoix is made up of onion, carrot, and celery, but this version is only one of many possible variations. Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables and can be used in endless combinations in a mirepoix. Other cuisines have flavor bases allied to the mirepoix:

Soffrito

The Italian soffritto is similar to a mirepoix. Like a mirepoix, it calls for onions, celery, and carrots, and sometimes pancetta and garlic.

The Holy Trinity

The "holy trinity" is used as the base of most soups and stews—including gumbo—in Cajun and Creole cooking in Louisiana. It includes onions, celery, and—instead of carrot—a bell pepper. Green peppers were substituted because they're easier to grow in southern Louisiana—plus they're delicious. It also differs from a mirepoix because the holy trinity uses equal amounts of each vegetable.

Sofrito

A sofrito is a Spanish flavor base. It is similar to the mirepoix in that it uses finely chopped vegetables but the vegetables used are different: onion, tomatoes, bell peppers, and garlic. This sofrito is the base of many recipes including paella, sancocho, and rice-and-bean dishes. A Puerto Rican version of sofrito is known as recaito, and often includes ajíes dulces (small sweet chile peppers). It is used in dishes such as the island's take on arroz con pollo.

How to Make a Mirepoix

For a classic mirepoix, use 2 parts onion to 1 part carrot and 1 part celery.

Rinse, trim, and peel the vegetables.

Chop them into uniform pieces. The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the foods with flavor.

Using a Mirepoix

You can add the mirepoix uncooked to stocks and broths for a light dose of flavor.

To add richness to heartier stews and braises, "sweat" the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.

Recipes that start with a mirepoix are many, from rich French chicken stews and French-style pork stews to those that start with a sofrito, like Spanish-style shellfish dishes. Almost every vegetable soup starts with a mirepoix. Once you know about this flavor base, you'll see how ubiquitous it is.

PICKLE YOUR JALAPENOS!!

Store-bought jars of pickled jalapeños are perfectly delicious. But if you feel like doing more work than unscrewing a cap—or if you bought a glut of peppers at the farmers market—you can make quick-pickled jalapeños (or anything) at home too. First, slice your peppers into rounds. There’s no law against using whole jalapeños, but smaller pieces will soak up the brine faster. Bring 1 cup distilled white vinegar, 2 Tbsp. kosher salt, 2 tsp. sugar, up to 2 Tbsp. spices (e.g., peppercorns, ­coriander seeds, and/or ­mustard seeds), chopped fresh herbs (like cilantro), and 2 cups water to a boil in a saucepan. You’ll want enough liquid to cover the peppers, so feel free to scale this ratio up or down as needed.

Transfer sliced peppers to clean glass jars and pour over the brine, leaving ½ inch of headspace between the liquid line and the rim. Screw on the lids and let the jars cool before transferring to the fridge. Your pickled jalapeños will be best after 48 hours and last up to two months refrigerated. 

[postwarlevi]

Favourite food during cold weather?

What about favourite summer activities?

Do you still keep the cards/letters from childhood friends even you no longer talk to them anymore?

Hello!! Thanks for keeping me company.

Hmm, cold weather food, um.. I like oatmeal all the time haha. Soups! A warm butternut squash soup with pumpkin seeds. Yum! Oh and warm spiced apple cider! I'll take that too!

Summer is so hot here I tend to stay indoors a lot. Baking is a fun pastime! Reading too. Though I guess those are good at any time. Hmm, maybe going to festivals if it's not too hot. Like craft fairs or smaller events with local vendors. Maybe fruit picking! I'm a little boring here cause, again, summer is too hot for me to stay outdoors a lot. Is eating ice cream a summer activity? (what do you do in summer??)

I dooo have a couple of these. I've gotten rid of some over the years. Others I still have, an entire paper covered front and back of notes my friend and I passed back and fourth during class when we should have been learning haha. A whole letter another friend wrote (probably during class) about hanging out and wishing she had more freedom. We were teens at the time, that was the worst of our problems. Also one from when I was a little younger and a family friend and I would send each other letters until we could see each other again. The plan was to move in together one day! It's fun to look back sometimes.

#moots #moots moo #eliza answers

[cluelesswithadashofsmartass]

Stranger Things Characters Gardening:

<this is my first ever headcanon so don’t hate me>

Steve:

*it’s mama steve need i say more*

*i can imagine him on his knees wearing a straw hat and pink paisley patterned gloves planting a new row of poppies*

*vegetable garden? pssh. he can grow butternut squash and eggplant in his sleep*

*the party have been the main recipients of the vegetables ever since he found dustin’s snack stash and nearly had a heart attack from all of the sugar and salt*

*at first it annoyed them but now they look forward to the brown paper bags full of produce every Friday*

*mans is all natural. he makes his own mulch with the pine needles in the woods*

*back to the flower stuff*

*all of the neighborhood moms and grandmas are jealous of his roses*

*the attempts to find out his secrets have ranged from bribing with baked goods to outright spying on him over the backyard fence*

*they’ll never know*

*they get cut periodically and the ladies all wonder if steve is finally seeing someone*

*nope. they’re for robin after she gets done playing at a game or a competition*

Eddie:

*he’s made multiple attempts at planting a garden*

*it goes wrong for one reason or another*

*the soil is too rocky. he forgot to water them for long stretches at a time. he pulls up the small shoots thinking that they’re weeds*

*he even tried planting weed once. the red and blue lights convinced him not to try again*

*the hellfire club gave him the nickname “plant murderer.” he accepted it and is interchangeable with “dungeon master” during meetings”

*then he heard lucas mention these unkillable potted plants and was intrigued*

*he may or may not have gotten five snake plants*

*his teachers notice that he seems more alert*

*he gets his latest paper back, a red B circled in the upper right corner. he’s shocked, happy, and very confused*

*he drags mike and dustin to the library with him to find out more about snake plants. turns out they release oxygen like a mother*

*those plants are now his babies. he makes a watering schedule and everything*

*dustin relays this to steve. steve takes eddie under his wing*

*great more time with harrington like you’re complaining you hobbit*

Eleven (and the Byers):

*i think eleven would like having a wild garden*

*hopper and joyce take eleven to the hawkins nursery and pick out polinators*

*she likes watching the bees and the butterflies fly from flower to flower. its fascinating to her*

*like eddie, she makes a watering schedule. well, with joyce’s help*

*the hopper cabin soon becomes a hot bed of animal activity. flying insects in the plants, birds grazing from the feeder, hedgehogs going in and out of the homemade burrow, squirrels taking drinks from the man-made pond*

*it’s basically a woods version of eden*

*everyone takes turns tending to the garden. will, jonathan, el, hopper, joyce, and surpisingly argyle alternate making bird seed and weeding the flower beds

*only after hopper made argyle promise not to smoke weed on his property ever again*

*the wooden bee hive is eleven’s favorite spot. sometimes will joins her when they both need to calm down*

*she definitely wants to be a beekeeper*

*she makes flower crowns with the cosmos and daisies

*she made one for joyce once and hopper saw her wearing it. let’s just say it gave him ideas*

Part 2? If so, let me know what characters and what you think they’d like

#headcanons #stranger things #stranger things headcanons #jim hopper #joyce byers #will byers #jonathan byers #steve harrington #eddie munson #eleven #jane hopper #mike wheeler #dustin henderson #hellfire club #first post

[toguchindraws]

*adjusts fake mustache, deepens voice and pulls trench coat closed* Your video game was stupid and too easy (JKJKJKJK) Pie recipe please!

MY HEART....IS BROKEN.

Anyway, The best fucking pumpkin pie. It's a long recipe, so I'm throwing in a read more--I don't remember where I got this recipe but I make it EVERY year.

A disclaimer--best results will use a pie pumpkin/sugar pumpkin. They're the ones that are small and perfectly circular that appear around Halloween in grocery stores. But in case of off-season, there are two substitutes!

Butternut squash - This is the best substitute. It's what actual pumpkin pie is usually made of! So you can basically follow the recipe no issue, just peel and cube the squash for easy cooking and softening.

2. If you have access to normal pumpkins, these CAN be used instead. They're grainier, not as sweet, and more watery than sugar pumpkins, so compensate by increasing the amt of sugar by about 25 percent. You may need to drain off excess water after cooking, or use a blender when turning it into goop for mixing, in order to make it smoother.

One pie pumpkin + this recipe makes a large 10+ deep dish pie tin worth of pie, so if you're using small tins, be prepared to have a lot of pumpkin goop to use in other baked stuff!

INGREDIENTS

-A pie dough of your choice, put into your tin of choice, uncooked

-Pie Pumpkin or substitute (you need about 3 cups+ of blended pumpkin)

-1 cup sugar

-1.5 teaspoon cinammon

-1 teaspoon ground cloves

-1 teaspoon all spice

-1/2 teaspoon ground ginger

-1/2 teaspoon vanilla extract

-4 large eggs

-1.5 cans of evaporated milk, 12 oz cans

Instructions:

This is the hardest part, which is preparing the pumpkin. You wanna take your pumpkin and remove the stem and the bottom non-edible bit. Then clean out the seeds and the stringies, and cut your pumpkin into large chunks.

You need to soften the pumpkin--what I do is grab a large glass bowl and a microwave-safe cover, and put a few chunks of pumpkin in, filling above the top of the pumpkin chunks with water. Then I just microwave for 20 minutes, and the skin just peels RIGHT off. The pumpkin will be SO hot, so be careful! I repeat this usually twice to cook all the pumpkin.

You can also put it in a double-pot steamer and let it steam for 20-30 minutes to the same effect!

After that's done, you can just peel off all the skin, take a hand mixer or even a fork and just mix and mash all the pumpkin goop until it's nice and smooth!

If your goop is watery, let it sit for a half hour or so and then pour out some of the water. I don't need to do this with a sugar pumpkin, but results may vary with a substitute.

Next, just mix all of the ingredients together! (Except the pie shell. Don't do that.)

Finally, after you have your pie, cook it at 425 F/210 C for 15 minutes, and then turn down to 350 F/175C degrees and cook for 45-60, until the knife test comes out mostly clean! It might still be a lil gooey when it gets out, but it firms up a lot as it cools.

#togu personal

[diabetesinsider]

Apple Stuffed Squash

There were still whole squash left over from the Fall harvest which got me thinking about another easy way to enjoy it. Stuffing the squash with seasoned apples and walnuts sounded like a great path to follow, so I did. It turned out great and has no added sugar...

better and better for my healthy eating plan. See what you think...

1 red kuri squash, split, seeded

4 c. apples, cored, chopped with the skin on

1 c. walnut or pecan pieces

3 t. apple pie spice mix or cinnamon

dash salt

2 T. lemon juice

4 T. margarine

Preheat oven to 350 degrees. In a large mixing bowl, add apples,

walnut pieces, seasonings and toss together coating well. Transfer

the apples to the squash cavity. Dab with margarine - 2 T. for each filled squash piece. Place each filled squash into a glass baking

dish. Add 1 c. water to baking dish, cover with foil. Bake for 1 1/2

hrs. approx. until the squash is tender. This works well as a side dish served with sausages on the side.

When I'm not thinking up ways to use up our harvest even into months later, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or, I'm putting the finishing touches on hand knit caps and scarves worked by me from thrifted upcycled recycled yarns for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for serious leisure wearing.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits smart looking striped afghans and scarves using double strands of upcycled recycled yarns.

#diabetes #topdrawerthreads #foodie #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes #vegan #vegan food #easymeal #cheapmeals #familymeal #familyfavorite #squash #apple #bakedapple

[crazyblondelife]

I have been craving the flavors in this Sausage & Spinach Stuffed Butternut Squash. The combination is so delicious and it is such a gorgeous dish to serve!

I didn’t use a recipe while making this…I tasted as I went until I got the flavors just right, but luckily, i wrote it all down for you and the recipe is below! This is one of the best fall dishes I’ve ever come up with and if you like butternut squash, you’re going to love it and if you don’t like butternut squash you might just change your mind!

This recipe includes all of my favorite fall flavors, is very delicious and makes the most beautiful presentation! For Thanksgiving, I may use acorn squash and serve them on a board alongside the turkey.

I think the most difficult thing about this recipe is cutting the butternut squash in half! Be sure to use a very sharp knife and take your time!

This recipe is definitely one that you can make substitutes with…add kale instead of spinach and raisins or dried cherries instead of cranberries! You could also use shallots or red onions instead of yellow onions.

Rosé is a wine that pairs well with rich foods making it an excellent wine to serve for Thanksgiving dinner! Other good choices include a sparkling Rosé or a dry (Brut) Champagne! These fabulous hand blown wineglasses from Haand have become my favorite wine glasses! I love the way they feel in my hand and they’re so beautiful! Use my code CRAZYBLONDELIFE to receive 15% off your order from Haand!

Prep you ingredients before you begin cooking and this dish comes together really quickly!

I considered using a sprinkling of brown sugar or a little maple syrup next time to add just a touch of sweetness. It’s like dipping your breakfast sausage in the maple syrup from the pancakes…just an amazing flavor combination! Like I said, make this your own! You cannot mess it up!

The masterpiece is, of course, served on a platter from Haand. These dishes have become my go-to for serving everything. They add an artisan element to my food presentation and make it even more special. They’re dishwasher save, come in so many fabulous colors, and are really very so I never hesitate to pull them out!

I’ve been collecting vintage silver and silver plate flatware for years and these pieces pair beautifully with the handmade dishes. I also love mixing them with my fine china to create an unexpected table setting!

The recipe…

{"image":"https://i.imgur.com/9kz4zFs.png","name":"Sausage & Apple Stuffed Butternut Squash","description":"This stuffed butternut squash is so good you may not need a turkey for Thanksgiving!","yield":"3 - 4","author":{"@type":"Person","name":"Suzanne Smith"},"recipeIngredient":["For the Squash...","1 butternut squash","1 tablespoon olive oil","Salt and freshly ground pepper","For the Filling...","1 pound Italian sausage removed from casings","1 small onion, chopped","3 cups baby spinach","1/2 apple cut into small pieces","1/2 cup dried cranberries","2 tablespoons chopped rosemary","1 cup panko breadcrumbs","1 cup finely grated parmesan cheese","Salt and freshly ground black pepper"],"recipeInstructions":["Preheat oven to 400 degrees.","Cut squash in half, remove seeds and place on a parchment lined baking sheet.","Sprinkle with salt and freshly ground black pepper and bake for 35 to 40 minutes or until squash is very tender.","Saute sausage in a skillet over medium heat until cooked through. Remove sausage from pan and place in a medium bowl, add onion to the same skillet and sauté until opague and tender. Remove onion and place in the same bowl with the sausage.","To the same skillet, add the spinach and sauté until just wilted and place in the same bowl with the sausage mixture.","Stir to combine sausage, onion and spinach and add salt & pepper to taste.","To the sausage mixture, add the breadcrumbs, Parmesan cheese, dried cranberries, apple, rosemary and additional salt and pepper to taste.","Scrape out some of the butternut squash to make room for the filling and add what you've scraped out to the sausage mixture and stir to combine.","Generously fill the butternut squash with the sausage mixture and sprinkle with more Parmesan cheese.","Bake at 400 degrees for 10 more minutes or until heated through and cheese is melted. Serve and enjoy!"],"@context":"http://schema.org","@type":"Recipe"}

I hope you’re inspired to make this recipe for Thanksgiving and all season long! I know you’ll love it!

#Sausage & Spinach Stuffed Butternut Squash #Fall Food #Thanksgiving Sides

[mealsdeliveredtohome]

Quick and Healthy Meal Prep for Pregnant and Postpartum Mothers

For most mothers I know, there don't seem to be enough hours in the day. So cooking can seem like just one more thing in an unending list of responsibilities and obligations.

A good method to assure that you are getting clean, nutrition dense food is to make a little extra for freezing and also to take some time every few days to cook some things that will keep in the fridge and allow you to put together easy, healthy meals.

Vegetables that are steamed and kept in the fridge in Tupperware can be eaten cold with or without a little salad dressing or added to salads. Cook vegetables so that they still have a slightly firm consistency and retain a deep rich color. Hard vegetables like carrots need a longer cook time, whereas soft vegetables like summer squash cook up quickly. Please use organic wherever possible, but especially with any roots or leafy greens.

Here are some suggestions as to what to keep in the fridge:

Steamed Broccoli: Cook up short stemmed florets in steamer basket for 5 to 7 minutes (don't let it get soft.) Can be eaten cold with a little dressing or added to salad. Source of vitamin C, fiber, folic acid and calcium.

Baked Roots: Bake garnet yam, yellow fin or purple potato and keep in fridge. The combination of cold broccoli and yellow fins are one of my favorites! The garnet yams contain beta carotene, a good source of vitamin A.

Shredded beets and carrots: Shred beets in a food processor and steam for 5 minutes. Add chopped basil and a little brown rice vinegar. Also good if you want to combine carrots with beets. Both beets and carrots are rich in antioxidants and fiber. Basil is a source of B6 which can help with that queasy feeling when you are pregnant.

Lettuce in a bag: Wash a colorful lettuce like Boston lettuce that has red tips and tear into bite size pieces and store in Tupperware container. This base for salad can come in handy when all you have to do is add some meat and pre-shredded veggies. Warning: lettuce stored like this only lasts for about three days at a time, so don't plan on storing it a week!

Shredded roots: Shred carrots, beets, dicon radish and keep in separate containers for quick salad makings. Good sources of vitamins A,C and K.

Roasted chicken breasts: bake a couple of boneless, skinless chicken breasts brushed with olive oil and seasoned with salt and pepper and keep these in a container with a tight fitting lid. Makes for fast chicken sandwiches or salad topping and is a source of protein.

Here are some other must-haves:

Beans: cans of chickpeas, black eyed peas and kidney beans which provide B-vitamins and fiber and can be used in salads.

Broths: I like and recommend Imagine Foods because the sodium content is reasonable and they do not use MSG or sugar in their broths. Broth can be a tasty lunch to which you can add peas, noodles or chicken for a fast and complete meal. I like to use rice noodles and some sesame oil or soy sauce for an Asian inspired meal.

Frozen veggies: Those frozen vegetables are not my first choice, they are certainly better than no vegetables. There are quite a few companies who make organic, frozen vegetables that have no added chemicals. It's easy to keep things like, frozen peas, asparagus, broccoli, carrots and corn in the freezer to add to broths or eggs or to just cook on their own for a fast and easy meal. More here fresh food delivery

Simple seasonings: brown rice vinegar, tamari soy sauce, garlic, gomasio (sea salt and sesame seeds), raw seeds and nuts for toppings (sunflower seeds, pepitas, pine nuts), salt and of course pepper.

[chelleztjs18]

Hello you mrs. honey nut cheerio lefty eyebag mother of hurricane Emily 😅

Do you guys have Raising Canes in Oklahoma? They have iced tea and its almost close to how southerners make tea. And their Texas toast is so good.

How are you this morning? Did you sleep alright?

I read Chapter 4! So there is still an epilogue? When will that come out? I don't think it was poorly executed.. just the last bits kind of went too fast? I'm not sure how to describe it. Also, I was waiting/hoping that R was going to kill Nat for murdering Wanda. Or after seeing Nat kill Wanda, something snapped with R and they're like holy shit what the eff 😳 hahahaha

Maybe you just have the winter fog. Don't best yourself up for a story if it doesn't do too well! You are still amazing for writing something and putting it out there 😁

Oh yah I know what you mean. Knowing what it was and actually looking at it, I was horrified. Sometimes when I think of food that way, it makes me not want to eat any type of meat. But chicken and steak is so good lol

Hm, gourd is like a..pumpkin but not really. Or squash. So this ampalaya is green, and how it looks it is long and has ridges. And when you cut it, there's seeds inside. I guess it a vegetable. 🤔

I still want to taste frog but at the same time I don't. Just thinking about how slimy and ugly it looks.. I don't think I can eat it. Even though I've had snails before. And that is slimy. But it's weird cause I cannot imagine myself eating oyster. Have you had snails? Or clams? Oysters? I don't remember if I asked you if you liked seafood. I know you like fish but only some fish.

I feel like I've asked you almost all the questions that a person would ask to get to know someone 😅🤣 I also don't remember what questions I have asked, so I don't want you to repeat yourself lol but I am not bored of you, ya goose.

Hm, my style of clothing... I like comfort. So, right now I am in my lazy clothes phase, just shirt and sweatpants. I only really dress nicely when I go out with friends, and that's just a polo/button up shirt and pants.

What's your favorite brand of shoes?

- CuriousGeorge

Corn-punn! Hi!

I think we do. CA has it too. Yeah their iced tea is good n i love their texas toast! Their chicken r tender too.

I woke up okay.. tired.. n still kinda down about my writing. I did another fasting today. N now im sipping a good iced coffee.haha.

Hows ur headache?

Yeah i thought the same. I went too fast. N i knew it wasnt good enough. I tried to make it longer but i couldnt. So yeah, i knew it was a bit anticlimatic. 😭

Yes there will be an epilogue. I dont even know if im gonna write it good or not.

Whoaaaa.. ur idea is pretty twisted n i love it. Trust me, i think u have a great imagination n mind.😁

Thank you for being sweet n try to cheer me up. I appreciate it.🥰

Haha yeah, meats r great if it's cooked perfectly. Beef is my favorite. I only eat dark meat for chicken. I like pork too. Seafood is actuallt the best.😅

Ah i see. The description sounds like an eggplant type of vegies.. i dont like eggplant because it looks like just how u drscribe the gourd.

Frog actually taste like chicken even softer. I just cant eat it thinking how it looks like before it's cooked. Plus when u see it the raw frog legs ready tk cook, it gross me out some part has like silver-ish color to it like a scales but not scales plus when it lays there acts like it's the sexiest animals but it's not. Ugh i just cant.

I tried aligator meat when i went to new orleans. It taste like chicken but i cant eat it either, thinking how ugly aligators r n look so dirty in the swamp. 🤢

I tried escargot /snails when i was on a cruise ship trip. It was amazing. It was baked in a simple garlic butter. It was delicious. I eat clams but i dont eat the big green clams.

N big no for me on oysters. I once try oyster shooter at a sushi place. It's a shot of sake with oyster in it, n they put something like caviar n salmon egs n a bit of sauce or something. I dont like it. Pluuuus i got food poisoning from the oyster. It was one of the worst night of my life, i threw up so bad. I even had to pulled over on the side of highway because i had to throw up.

As i got home, i keep throwing up all my guts all night long.. i even kept waking up n ran to bath room to dry heaving all night even when nothing comes out anymore from my stomach. N after that i was traumatized with sushi for a few months n i didnt eat sushi at all for a while. It was my first n last time tried raw oyster.

I tried grilled oyster in new orleans too, still not a fan of it. Haha.

Yes i love seafood but only shrimp, crabs, squid n octopus. Yes i only eat certain type of fish.

I dont mind if u ask the same question. Theres a high chance i probably not remember if u have asked me that question before.haha. so whatever question u hv in mind, u can ask me whether u hv asked me before or not.

I might asked the same question too since i hv a bad memories. Haha.

Ah i see. I like ur style of clothing. I am the same, i like anything comfy. I love jeans, long sleves or half long sleeve, jackets, cardigans or sweaters. I sometime wear dresses when it's needed but mostly i weat pants ,legging, jeggings or jeans. I wear high heels if it's needed.

My favorite shoes brand? Hmm Skechers, Sperry, and Keds. But i dont really care about brands, as long as it's comfortable, i'll wear it.

I dont care about designer shoes like gucci, or other brands if they r not comfy. U? N what type of shoes u like to wear?

Cheerio!

#chellez answers #ask answered #anon answered #curious george anon

[borismann]

Trial run of Chefs Plate

My first delivery of Chefs Plate meals arrived today.1

My company sent everyone SnackMagic boxes with treats for the holidays, and the box also came with a discount code for Chefs Plate, a meal delivery service.2

I decided to try it even though I’m not really the target market for it. We live close by to grocery stores and I enjoy cooking things from raw ingredients.

But, it was steeply discounted, and I’ve always been curious about these services. I don’t know how long this one has been available or what others there are in Canada / are live in Vancouver.

I picked the meals ahead of time with Rachael. This order included:

Herby Panko-Crusted Chicken

Creamy Butternut Squash Orzo

Loaded Beef Burrito Bowls

Usual price $60CAD, discounted price $27CAD. For 2 people for 3 meals that’s pretty good.

Unboxing

You can pick different days of the week for delivery and they leave it at your door.

![](blog.bmannconsulting.com/uploads/2…

There is a glossy double sided print out of meal prep and cooking instructions. My first reaction was that this is a lot of packaging and paper and inks and it’s definitely wrecking the planet.

The kits are in a big cardboard box, each meal’s ingredients in a bag. The bags are compostable so you can use them for your bucket liner (as it says in the explainer).

There’s a compartment in the bottom with an ice pack and things that need to be kept cold. This week, chicken breasts and some ground beef. There was also a loose whole bulb of garlic.

The kit bags aren’t full to the brim, so the tops could be folded down. But I still had to find room in my apartment sized fridge to stick them.

Making Herby Panko-Crusted Chicken

We decided to make the chicken for dinner.

Here’s everything from the kit laid out on the counter. The sticker on the bag has a full ingredient list for everything like the slide blend and they mayo, plus the nutrition info for the whole meal.

The double sided instructions are good. Tells you the equipment and other stuff you need (basics like salt, pepper, oil, honey). And the instructions are laid out in time it takes to cook. So preheat the oven right away and get the potato wedges started.

And now we’ll teleport all the way to the plated meal. Chicken breast covered in mayo and panko-crusted, potato wedges baked in the oven with Montreal Steak Spice, and honey glazed carrots.

It was good! We added our own salt and pepper to everything as instructed and it was nice and flavourful.

It called for parchment paper for both the potato wedges and the final bake of the chicken. That was a nice tip for me to save on clean up and keep things crisp.

It definitely reminded me that potato wedges are something we can make any time!

The carrots are pretty much how I make them anyway - finished with a little butter and honey. Dill if you like, or I’ll add cumin seeds sometimes.

The mayo-instead-of-egg was another nice tip that I’ll be using.

All in all, a good, tasty first experience.

On Meal Kits Generally

The discounts to get me on a subscription is very much an investment driven business.

The packaging feels like a lot. But: no plastic other than on the meat.

There is an app, so maybe I can opt out of the printed meal instructions.

Are the ingredients local? Could one check a box and have 80% local ingredients?

Could one apply this to community supported agriculture?

This meal was ~$9CAD with discount, ~$20CAD without. For 2 people, that’s reasonable. The chicken breasts alone would cost me $5-6. Everything else low cost: 2 carrots, 3 potatoes, mayo, steak spice. Maybe another $1.

We used to do zero take out. And then the pandemic. Now we’re at 1-2 take out meals per week. This would be cheaper.

I’m interested in perhaps doing some food sharing with people, where everyone cooks a larger quantity and then shares with the group. Don’t know if I’ll get to it as a habit this year, but it’s the sort of thing I’d like to see more of.

And bulk buying!

I have done zero research on this in Vancouver. If you have thoughts on meal kits or on fun community food locally, let me know!

Yes, I’m going to use a referral code when linking to Chefs Plate. You get $80 in discounts, I get $40 in credit. [return]

I assume that Chefs Plate pays SnackMagic to get it into the hands of people who are already getting food delivered to their homes. [return]

[study-with-aura]

August 19, 2022

Dinner is in the oven, so it will be ready when Mom and Dad get home. It's the first Friday since my lessons started back up, and it was productive! No ballet tonight, but I get to game with Julien! I think we're going to run a dungeon together. I'm not high enough level yet to run a raid with his guild. I also plan to watch some TV or YouTube while getting my stretching in.

Breakfast: Unsweetened greek-style almond yogurt topped with berries and chia seeds + 2 small banana oatmeal pancakes

Lunch: Spaghetti squash pasta topped with vegan ground beef, mozzarella cheese, and marinara + 2 slices of toast with smashed avocado + a side of figs

Dinner: Baked tofu + sweet potato + green beans mixed with almonds + soy milk

Evening Snack: Baby carrots with hummus

--

Tasks Completed:

Algebra 1 - Lesson on linear equations with fractions and decimals + practice + quiz

Lit and Comp 1 - Vocabulary quiz + lesson on gerunds, participles, and infinitives + grammar quiz + read pages 56-73 of Narrative of Sojourner Truth

Spanish 1 - Days and months practice + numbers assignment + spent 15 minutes studying basic vocabulary on Duolingo

Bible 8 - Read John 5

Modern History 8 - Read the news + emailed Julien about what I read as per assignment instructions + read pages pages 45-56 of George Washington Carver: An American Biography by Rackham Holt

Physics/Chemistry 8 - Learned about states of matter + completed worksheet on states of water

PE/Health - Learned and practiced different types of stretches + learned about personal safety and boundaries

Practice - Practiced this week’s assigned pieces for 30 minutes + worked on memorization of performance piece

Chores - Cleaned kitchen

Khan Academy - Completed two sections of the Internet Safety life skills course

Reading - Read pages 296-362 of Alone by Megan E. Freeman

Duolingo - spent 15 minutes learning French

--

What I'm Grateful for Today:

Getting to play video games tonight with my brother!

Quote of the Day:

Once again the library saves the day. Provides everything I could ever hope to learn…

-Alone, Megan E. Freeman

🎧Giselle, Act I: Variation A - Allegro - Adolphe Adam

#studyblr #study community #study blog #study inspiration #study motivation #study-with-aura