“It's hard to be angry or upset, and be grateful at the same time.
If I'm ever of emotional or upset about something I think ‘What am I grateful for?' I just feel so much better. There's so much good out there” ~ Lewis Howes via Chase Jarvis' 30 Days of Genius
Sally – October 2016
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“What things have happened during the week that you're most thankful for?”
I smiled at her in the reflection of the mirror as she mixed the color, this wonderful friend who's been doing my hair for? As long as I can remember
I thought of the gratitude journal on my nightstand; the one I spend a few minutes writing in every night before I go to sleep. She doesn't know it, but her name appears on more than one page
A few excerpts
My husband who never turns down a hug, has the best sense of humor, never says a word about our grocery bill, and refuses to let me take an overnight shift with the puppies
Sally, who lays her head in my lap, dreams of cat toys, and tennis balls. The girl who's been hanging out with me this week, recovering from a huge bump on her head.
Harry, who chews on my flip-flops, has nearly tripled in size(!), forgets all of his commands, but always remembers to snuggle
Z – who eats only Greek yogurt, turkey and cheese, loves to take himself for a walk, and smiles with his whole face
Kitties who guard the house against bunnies, squirrels and scary people, give the plants haircuts, and purr on my pillow
I'm thankful to the crew who brought us a new roof + gutters this week, and the return to quiet
For my brother, who challenges my creativity in the kitchen (and always shares his recipes!)
My grandchildren, who've reminded me to play
My children, who've taught me there's incredible beauty in forgiveness, that their journey isn't mine, and some things are never worth abandoning
For autumn in Iowa, crisp cool air, brilliantly blue skies, old oak trees, and long afternoon walks in the leaves
For Spaghetti Saturdays, and the gift of friendship
Virtual Assistants, who are all sorts of wonderful. One acting as the man behind the curtain, and another whose a true wizard in all things social. (ps: The Veggies has a fun new Instagram account if you'd like to follow along)
Not long ago, a trip with my grandson to the pumpkin patch.
Flash-forward to a fridge full of pumpkin wedges, cubes, and slices. Needless to say, pumpkin has been on the menu ever since. Especially pumpkins as cooking vessels; they're one of the simplest and unadulterated pleasures of the season.
This savory blend is a combination of rice, brussels sprouts, pecans, and dried cranberries. Left-overs are great in omelets, tossed in salads greens, or as a component in an impromptu stir-fry late on in the week
Also, for those of us looking for shortcuts, look for pre-cooked whole-grain rice (brown, wild rice + more) in both the freezer section and on the shelves as well
Eli – October 2016
Enjoy!
xoxo
~ Adapted from Half Baked Harvest and Basil of Love
Savory Stuffed Mini Pumpkins
Ingredients
- 6-8 mini pumpkins
- 3 Tbsp olive oil + more for prepping the pumpkins to be roasted
- fine grain sea salt + freshly ground black pepper
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 ¼ cups wild rice mix
- 2 ½ cups vegetable stock, or chicken stock or water
- 1 bay leaf
- 2 sprigs of fresh thyme
- 2 cups brussels sprouts, shaved
- ¼ cup white wine
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 cup goat cheese, shredded (optional)
Instructions
- Prep the Pumpkins
- Pre-heat the oven to 400 deg F
- Remove the tops of your pumpkins in much the same way you would if carving a jack-o-lantern.
- Scoop out the seeds (** Note: they're great roasted)
- Place the pumpkins on a baking sheet and rub each with a bit of olive oil, sea salt, and pepper.
- Roast for 15-20 minutes, or until the pumpkins are just tender
- Rice
- Meanwhile, in a large pot over medium heat, warm 1 Tbsp olive oil and add the onion
- Cook, stirring occasionally until the onion is soft and starting to brown (~ 7-8 minutes)
- Add the garlic and cook, stirring frequently, until fragrant (~ 1 minute)
- Add the wild rice and cook, stirring frequently, until the rice has toasted slightly (~ 2-3 minutes)
- Add the stock, bay leaf, thyme, sea salt, and pepper.
- Lower the heat and simmer, covered until the rice is tender (~ 30-40 minutes)
- Savory Rice Blend
- In a large skillet over medium-high heat, warm a drizzle of olive oil and add the onion
- Cook, stirring frequently until the onion is soft and starting to brown (~ 7-8 minutes)
- Add the garlic and cook, stirring frequently, until fragrant (~ 1 minute)
- Add the brussels sprouts in a single layer and season with sea salt + pepper.
- Allow them to sit for a minute or so before stirring
- Continue to cook for another 8-10 minutes, until they're tender and lightly caramelized.
- Add the thyme, pecans, and wine and cook for another 5 minutes
- Remove from the heat and add the rice (there should be around 3 cups of rice).
- Add the cranberries and goat cheese (if using)
- Savory Stuffed Pumpkins
- Arrange the pumpkins in a large baking dish and stuff each with the savory rice blend.
- Bake 10-20 minutes, or until the pumpkins are soft and the rice blend is heated through
6 Comments
Eli has the sweetest face. And I’m thankful for you, too!
🙂 Have a happy weekend!
Aw what a lovely insight into your world. These mini pumpkins look delicious and healthy as well!
Can these be made the day before, than place in oven for final cook?
Hi Candy .. While I haven’t tried, I don’t see why not.
Do you eat the pumpkin like a delicate squash – skin and all? Or do you scoop out the flesh?