Fall

Our weather has cooled over the last few days, so much so that we used our fireplace for the first time since last winter. Olive spent most of the rainy Sabbath afternoon curled up in front of the hearth pressed up against her people. There's nothing like warming cold toes (or noses) in front of a crackling fire.

Acorn Squash & Zucchini Stew

This stew was made on Friday night. I've been trying to buy vegetables that I don't normally buy, in an effort to expand our options and try new things. We had tried Butternut Squash twice previously with success, so I decided to try an Acorn Squash. Both times we had the Butternut Squash we served it in a similar way to mashed Potatoes, once actually mixing in mashed Potatoes and I wanted to try something different with the Acorn Squash. I read a few recipes but wasn't quite happy with any single one, so I went in my own direction.
After dinner I wrote down the "recipe" and commented to Tim that had I read this in a cookbook I wouldn't make it because the list of ingredients is too long. However, it really did turn out quite well so I will share it with you.

Acorn Squash & Zucchini Stew
2 3 1 T 1 T 1 2 3 1 C 1 T Pinch 1 Qt. 1 C	Acorn Squash, halved, seeded & sliced lengthwise into 1" thick wedges Small Zucchini, cut into 1/2" thick coins Butter Canola or Vegetable Oil Medium Onion, diced Stalks Celery, chopped Garlic Cloves, minced Brown Rice, pre-soaked for 1-2 hrs Fresh Rosemary, finely chopped Nutmeg & Cayenne Pepper Broth (I used Imagine No-Chicken Broth) Half & Half Additional Broth if needed Salt & Pepper to taste Cheese (we tried Amadeus)
Arrange squash on greased baking sheet with sliced sides down and sprinkle with salt and pepper.  Place on lower rack in preheated 425º oven for about 30 minutes, flipping half way through. Add zucchini to pan when you flip the Squash. Heat butter & oil over medium heat in deep pot. Add onion, celery and a bit of salt. Saute until onions begin to brown. Slightly lower heat. Add drained rice, garlic, rosemary, nutmeg & cayenne pepper. Saute for a few minutes then add broth. Bring to a boil. When squash is cooked through, remove from the oven. If necessary, flip zucchini and return to oven for a few more minutes. Remove skin from squash. Mash 1/3 of the squash and add to pot along with half and half. Reduce heat to medium and stir until combined. Cube remaining squash. When rice is fully cooked add cubed squash and zucchini. If necessary add additional broth to thin out soup. Serve with a few thin slices of cheese on top.

Vancouver Aquarium & Stanley Park

When Allison came to visit us in Seattle back in February we went on a day trip up to Vancouver. One of the places we visited was the Vancouver Aquarium in Stanley Park. Here are some of the photos we took while there.



To view larger versions of the images, visit the Picasa Album.

Snuggles

Snuggling while we watch TV.

Every morning, after Tim gets up,
Olive hops up on the bed and sleeps with Lindsay.

Marinated Tofu & Stir-fry

Measurements are approximate. Adjust as you see fit. This made about 3 servings.

Tofu Marinade
2 T 2 T 1 T + 1 t 2 t 1/2 t 2 1	Sweet & Sour Sauce, Plum Sauce, etc. Balsamic Vinegar Low Sodium Soy Sauce Chili Sauce Ginger Powder Garlic Cloves, minced Package firm tofu, drained and sliced into 4-6 steaks
Combine all ingredients, except tofu, in bowl and mix. Put tofu in large zip lock bag and pour marinade in. Seal with some air still in the bag and gently move tofu around to coat. Refrigerate for several hours, mixing occasionally. Bake in 375º oven for 30 minutes, flipping once.

Since the tofu takes longer than the stir-fry, I put the cabbage (below) in the left over marinade from the tofu while waiting to add it to the stir-fry.

Stir-fry
1 T 1 1/4 t 1-2 t 2 1/2 1/2 3	Canola Oil Onion Red Pepper Flakes Low Sodium Soy Sauce Garlic Cloves, minced Jicama*, cut into strips Cabbage, sliced Leaves Kale, sliced
Heat oil in frying pan on medium heat, add onion and red pepper flakes. When onion begins to brown add soy sauce. Reduce heat; add garlic and jicama. About 5 minutes before tofu is done add cabbage and kale. Serve over rice.

* What is Jicama? I find it similar in texture to Water Chestnut, but with a milder, sweeter flavour