It's been a while since I last posted! Our family has been so busy in this 90+ degree Fall weather, only in Los Angeles. I will write an update later but for now, here's some pics of what the family has been up to.
Lucas at his first trip to the pumpkin patch. He didn't know what to make of the pumpkins. But he kept trying to put them in his mouth, a giant teether?!!!
The men of my life:
My boys wearing their matching shirts.
LJ had so much fun at the pumpkin patch! If he could have it his way, we would have taken every single one of the pumpkins home.
Lucas just kept looking around! It's amazing to see him absorb everything he sees. I love this cute pumpkin face!
My baby bear pumpkin boys Lucas hanging out with his dad. He makes the most amazing, goofy faces! This is how my boys are when they wake up in the morning. LJ is all over Lucas loving on him. I pray my boys remain this way forever.
I got these recipes from Better Home and Garden. I just love this time of the year because it means pumpkins and squash. I cannot wait to make these recipes!
2-1/2 pounds winter squash, such as butternut, acorn or hubbard, peeled, seeded, cut into 1/2-inch cubes
2-1/2 cups water OR chicken broth
1/2 cup orange juice
2 tablespoons butter
1 medium-size onion, chopped
1 clove garlic, finely chopped
1-1/2 teaspoons curry powder
1-1/4 teaspoons salt
Ground red pepper, to taste
Fresh lemon juice (optional)
Directions
1. Place squash in saucepan. Add enough water to cover. Simmer until very tender, 12 to 15 minutes. Drain.
2. Return squash to saucepan. Mash with water or broth and juice.
3. Heat butter in skillet. Add onion, garlic and curry powder; sauté until onion is softened, about 3 minutes. Lower heat; cover and cook until onion is very soft, about 12 minutes.
4. Add to squash. Heat through.
5. Working in batches if necessary, puree squash mixture in processor or blender until smooth. Return to saucepan. Add salt, pepper, and lemon juice, if desired. Heat through.
1 package (12 ounces) cubed, peeled butternut squash or 1 pound butternut squash, peeled, seeded, and cubed (about 2-1/2 cups)
1/8 teaspoon ground black pepper
1 tablespoon honey
2 teaspoons grated fresh ginger
Diced apple, optional
Directions
1. In a large saucepan, heat oil over medium-high heat. Add onion and cook until tender, about 4 minutes. Stir in broth, squash, and pepper, Bring to a boil over high heat. Reduce heat and let simmer, covered, for 12 minutes. Uncover, simmer 10 minutes more or until squash is very tender. Remove from heat and let cool slightly
2. Puree squash mixture in batches in a blender or food processor. Return to saucepan. Stir in honey and ginger. Top with diced apples, if desired.
1/2 pound hot Italian sausage, casings removed and sausage crumbled
1 medium-size onion, chopped
1 sweet red pepper, diced
1 can (13.75 ounces) vegetable broth
1/2 cup water
1 box (6 ounces) cubed herb-seasoned stuffing mix
1 egg
3 tablespoons maple syrup
2 tablespoons grated Parmesan
Directions
1. Heat oven to 400°F. Grease two 15 x 10 x 1-inch jelly-roll pans.
2. Scrub squash. Use point of sharp knife to pierce through skin. Cut squash in half. Scoop out loose center flesh and seeds.
3. Trim fennel; remove any bruised or discolored outer layers. Quarter fennel lengthwise; place in large bowl. Reserve 2 quarters. Toss remaining pieces with marjoram, salt, pepper and 2 tablespoons melted butter. Transfer to prepared pan.
4. Place squash halves, cut sides down, in second prepared jelly-roll pan. Add 2 cups water to pan.
5. Place pans of fennel and squash in 400°F oven. Roast fennel for 1 hour, stirring occasionally. Roast the squash for 30 minutes.
6. Meanwhile, dice remaining fennel. Cook crumbled sausage in large skillet over medium-high heat until browned, 3 minutes. Reduce heat to medium; add onion, diced fennel and red pepper; cook until all vegetables are softened, 10 to 15 minutes. Add vegetable broth and water to skillet. Bring to boiling over high heat. Place stuffing mix in large bowl. Add sausage-broth mixture to stuffing mix; stir to evenly moisten. Stir in egg.
7. Remove squash from oven. Carefully invert. Brush insides of squash with syrup. Fill with stuffing, mounding generously. Brush exposed cut edges of squash with remaining 2 tablespoons melted butter. Cover loosely with foil.
8. Roast squash 15 minutes. Remove foil. Roast 15 minutes, until knife-tender. Top fennel with cheese.
Spaghetti Squash
Makes:6 servings Prep: 15 minutes. Bake: at 350 F for 1 hour. Cook: in microwave for 1 minute. View Nutrition Facts
Ingredients
Squash:
1 spaghetti squash
(2-1/2 to 3 pounds; or use two smaller squash)
1/2 cup water
Herbed Butter Sauce:
3 tablespoons butter, melted
1/4 cup chicken broth
1 teaspoon fresh
thyme leaves
1 teaspoon fresh
oregano leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions
1. Squash: Heat oven to 350 F. Cut squash in half lengthwise, starting at the stem end. With a spoon or melon baller, remove seeds. Place squash halves, cut-side down, in roasting pan. Add water. Cover with foil.
2. Bake at 350 F for 1 hour or until squash is fork-tender. Remove from oven; keep covered.
3. Herbed Butter Sauce: In glass bowl or measuring cup, combine butter and chicken broth. Heat in microwave on HIGH power for 1 minute. Remove thyme leaves and oregano from stems. Add to butter-broth mixture.
4. Using fork, shred squash into strands. Place strands in large bowl. Add sauce, salt and pepper; toss.
1 small butternut squash (1-1/2 pounds), peeled, seeded, and cut into chunks
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon grated fresh ginger
Salt and pepper to taste
Toasted coconut, optional
Directions
1. Butter an 8 x 11-inch baking pan and set aside. Combine lentils and enough cold water to cover in a saucepan. Bring to a boil over high heat. Reduce heat to medium; add butternut squash. Simmer until squash and lentils are tender, about 25 minutes.
2. Drain. Put chunks of squash in a medium bowl, then mash roughly with a fork or potato masher.
3. Heat oven to 375°F. In a large bowl, combine lentils, squash, and remaining ingredients except coconut. Spoon mixture into baking dish. Bake 20 minutes. Top with coconut, if using. Let cool 10 minutes before serving.
1. Heat oven to 350 degrees F. Line two 12-cup (2-3/4 x 1-1/2 inches) muffin pans with Halloween paper cupcake liners.
2. Sift together flour, baking soda, cinnamon, ginger, nutmeg and salt into a bowl.
3. Beat together sugar and butter at medium speed in large bowl until smooth. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin. (Mixture may look a little curdled).
4. On low speed, beat in flour mixture just until blended. Stir in pecans by hand.
5. Fill each cup-cake liner with about 1/3 cup batter.
6. Bake in 350 degrees F oven for 30 to 35 minutes or until wooden pick inserted into center of cupcakes comes out clean. Remove cupcakes from pan to wire rack to cool completely.
7. Frosting: Beat together cream cheese and butter at medium speed in large bowl until smooth. Beat in orange juice concentrate and extract. On low speed, gradually beat in confectioners' sugar until smooth and well blended.
8. Frost each cooled cupcake with about 2 tablespoons frosting. Decorate half of cupcakes with Halloween sprinkles. Decorate remainder with "cobwebs". Makes 24 cupcakes.
Cobwebs: Place 2 ounces semisweet chocolate pieces, coarsely chopped, in small metal bowl and place over saucepan of simmering water. Stir chocolate until smooth. (Or melt chocolate in microwave-safe bowl, uncovered, in microwave oven on high power for 50 to 60 seconds.) Spoon melted chocolate into plastic food-storage bag; press out all the air and seal. Cut off very small piece from one corner to make about 1/16-inch hole. Starting in center of each cupcake, draw spiral with chocolate. Using tip of paring knife or wooden pick, draw 6 to 8 lines from middle of each cupcake to edge, making cobweb pattern.
1. Heat oven to 400°F. Lightly prick thawed piecrust all over with fork.
2. Bake crust in 400°F oven for 10 to 15 minutes or until golden. Remove pie shell from oven. Reduce the oven temperature to 325°F.
3. Mix together eggs and dark-brown sugar in medium-size bowl. Beat on medium speed until smooth, about 2 minutes. Add corn syrup, melted butter, rum and vanilla; beat on medium speed until smooth, about 2 minutes. Pour into the pie shell.
4. Bake in 325°F oven for 35 to 40 minutes or until the center is just set. Let cool on wire rack.
5. Chiffon: Place 1/4 cup cool water in glass measuring cup. Sprinkle the gelatin over the top of the water. Let stand for 5 minutes for gelatin to soften. Microwave on high power for 15 seconds; stir to completely dissolve gelatin.
6. Combine pumpkin purée, light brown sugar, egg yolks, orange rind, pumpkin pie spice and salt in medium-size bowl; beat on medium speed until smooth, 1 to 2 minutes.
7. Scrape the pumpkin mixture into a medium-size saucepan. Heat over medium heat just until the mixture begins to steam and registers 140°F on instant-read thermometer. Remove the saucepan from the heat. Stir in the gelatin mixture and vanilla. Transfer to large bowl. Let cool to room temperature.
8. In a clean medium-size bowl, beat the pasteurized egg whites with clean, dry beaters on medium-high speed until foamy. Continue to beat, gradually adding the granulated sugar; beat until stiff but shiny peaks form.
9. Beat the heavy cream in a clean, medium-size chilled bowl on medium-high speed until soft peaks form. Fold into the beaten egg whites. Fold half of the beaten egg white mixture into the cooled pumpkin mixture.
10. Spoon the lightened pumpkin mixture into filled pie shell; level the top with a rubber spatula. Spoon the remaining whipped cream mixture over the top; smooth with spatula. Refrigerate at least 4 hours.
1 cup fresh or frozen, thawed cranberries, divided
Directions
1. Waffles: Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.
2. Combine the flours, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl; stir to mix well and set aside.
3. Combine the buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and 1/3 cup water to the flour mixture; stir until a moist batter forms.
4. Beat egg whites in a medium-size bowl with an electric mixer on high until stiff peaks form. Gently fold whites into batter.
5. Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 cup of batter for each 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry Honey.
6. Cranberry Honey: Bring the honey and cranberry juice to a boil over medium heat in a medium saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.
2. Crust and Cheesecake Layer: In bowl, mix crumbs, butter, sugar and cinnamon. Press over bottom and 1-3/4 inches up side of 9-inch springform pan (see photo 1, at right).
3. In large bowl, beat cream cheese, eggs, sugar, half-and-half, flour and allspice. Pour into graham crust.
4. Bake in 350 degree F oven 35 minutes or until center is set. Transfer to rack; let cool to room temperature. Refrigerate.
5. Pumpkin Chiffon Layer: While cheesecake is chilling, in medium-size bowl, stir together pumpkin, 1/2 cup of the sugar, egg yolk, salt and allspice.
6. In small saucepan, sprinkle gelatin over water. Let stand until gelatin softens, 5 minutes. Add half-and-half. Heat over medium heat, stirring, until gelatin is dissolved.
7. Stir small amount of warm half-and-half mixture into pumpkin mixture; stir pumpkin mixture into half-and-half mixture in saucepan. Place over medium heat; cook, stirring constantly, for 10 to 13 minutes or until mixture reaches 160 degrees F on an instant-read thermometer (photo 2).
8. Cool mixture over ice water in large bowl until consistency of sour cream (mixture mounds on top of itself), 6 to 8 minutes (photo 3). Remove from ice water bath.
9. In small bowl, sprinkle powdered egg whites over warm water. Let stand 3 minutes. Beat with mixer until foamy. Gradually beat in remaining sugar until stiff peaks form (photo 4).
10. Fold egg white mixture into pumpkin mixture (photo 5). Scrape onto cheesecake; smooth top. Cover; refrigerate overnight to firm chiffon. Makes 12 servings. Note: Powdered egg whites are available from The Baker's Catalogue, 800-827-6836 or www.bakerscatalogue.com.
Blessed are all who fear the Lord, who walk in his ways. You will eat the fruit of your labor; blessings and prosperity will be yours.
Your wife will be like a fruitful vine within your house;
Your sons will be like olive shoots around your table. Thus is the man blessed who fears the Lord.
May the Lord bless you from Zion all the days of your life; May you see the prosperity of Jerusalem, and may you live to see your children's children. Peace be upon Israel.
Our family lives on this, Psalm 128. It's framed nicely and the first thing you see as you enter our home. What a promise from God-- describing the scope of true blessedness.
What's new with the boys?
LJ is now 3 years old and is as active as ever! Leo and I are thinking of enrolling him to play basketball as part of his activity this fall. We got him a Thomas the train table set and he's now in the process of collecting everything and anything that has to do with Thomas. I did not realize what we got ourselves into until we open one of the Thomas kits we got him. It came with a booklet filled with pages of different characters and many other kits THOMAS related that you can collect! This boy definitely needs to get a full time job!
Lucas is now discovering that he can move around every way he wants. He turns front to back, back to front. He is Mr. Speedster. He'll be in one spot one second and next thing you know he's in another room! He's now sitting up unassisted but still stumbles. It's amazing watching him discover the world. He gets so amazed when he goes outside and he sees the blue skies, the palm trees and the tall buildings. He's eating like a champ--sweet potato, green beans, peas, banana, oatmeal, rice cereal, squash. He loves them all! I love when he smiles and giggles. I think he's teething as he gnaws at everything, my collarbone, everything he gets his hands and mouth on.
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