A peek Into My Kitchen: Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries

  

 

 

 

 

 

 

 

 

 

I love stuffed vegetables and my kids love eating them because they’re so much fun to dissect on your plate.  A lot of recipes take a lot of work, a lot of time or both.  This one requires neither! It could be served as a side dish, but we eat as a main dish with some roasted vegetables (like cauliflower) on the side.

Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries

1 acorn squash

1-2 Tbsp olive oil

2 small onions, chopped (about 1/2 cup)

1 small apple, chopped (about 1 cup)

1/2 cup dried cranberries

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A peek Into My Kitchen:Max Brenner’s Hot Chocolate

I must admit, I am not a chocolate person.  In fact, I am many people's favorite person with whom to share one of those big black and white cookies, because I am only interested in the white part.

Hot chocolate, on the other hand, falls into a completely different category.

If the weather is cold, I find myself constantly craving it…though it may actually be more about the whipped cream and marshmallows that accompany it than about the drink itself.

I just came upon this recipe for Chocolate guru Max Brenner's Hot Chocolate, and I will definitely be giving it a try!

Max Brenner's Hot Chocolate

Ingredients:

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A peek Into My Kitchen: Tomato-Rice Soup

I just love soup and am always trying to come up with new not-too-complicated recipes to keep me in my soup and keep the DH and kids happy.

This soup, with some toasted grilled cheese and some cut up veggies is a really filling, easy shmeasy and totally multi-age pleasing meal!

Note: You could totally replace the rice with any little pasta shapes–stars, alphabet noodles etc.  Just cook them first, or they will soak up all of your soup!

Tomato-Rice Soup

Serves a family of 4, with leftovers for lunch

1 Tbsp olive oil

1 onion, chopped

2 cloves garlic, chopped

2-3 carrots, sliced (about 1 cup)

1-2 stalks celery, sliced

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A peek Into My Kitchen: Cinnamon Squash Soup

Sometimes, I find myself desperately craving soup…a need that I seem to have passed on to both of my children.  Thankfully, soup-making isn't an exact science, so when the urge hits, I rummage around and create soup recipes based on whatever I find in my fridge and pantry.

I made this one in about half and hour on Friday, to rave reviews from my 4 year old, 20 month old and even my husband.

Tip: Keep it a little bit thicker, or leave out the broth, and you have a great baby food which introduces your little one to the taste of cinnamon!

Cinnamon Squash Soup Serves ~4

1 Tbsp light olive oil

1 onion, chopped 

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