Blogger is formatting all weird right now. If I get a chance, I'll try to go back and fix the weird font changes and the fact that I can't seem to center the pictures.
A lot has happened to us since our last post. The big news is that Evelyn finally defended her thesis and will be graduating in May! We traveled a lot in December, and Jon has been traveling a lot this month too. We are getting back in the swing of this food blog. We've been making lots of food, trying new things, and even getting some good pictures (and some mediocre ones), but it's just been hard to get them on the blog. Here's a recipe from the beginning of the year, developed by Jon.
Evelyn and I were away from the 13th to the 31st of December, and as usual, travel meant not eating as well as normal. When we got back we were craving our usual food. I figured a stuffed squash would be a nice combination of not too rich and winter appropriate. Evelyn impulse-bought a bunch of wild rice when it was on sale, and we haven't been using it nearly quickly enough. We prefer to eat it with brown rice in a 1:1 ratio, so we always buy the two separately. A lot of blends you get skimp on the wild rice.
These were good, but we do have some ideas for next time. We think celery and nuts, particularly pecans, would be really good additions. We also tried topping one with a bit of cheddar, and that would be nice to try next time. We might also pour some apple juice or cider into each squash along with the stuffing to add some liquid and sweetness.
Acorn squash with wild rice stuffing
Makes two squashes with some leftover filling. Each squash is a nice dinner, but it's extra nice with a salad on the side, of course.
Two acorn squashes
1/2 cup wild rice
1/2 cup brown rice
2 cups vegetable stock or water
1 tbsp butter
6 white mushrooms
1/4 cup dried cherries (preferably unsweetend)
Make the rice.Preheat oven to 400. Chop off the tops of the squashes and remove the innards.
Pour the rice and vegetable stock into a small saucepan. Bring to a boil, lower heat to a simmer, and cook until rice is tender, adding more water or stock if necessary.
While the rice is cooking saute the the onions and mushrooms in butter until soft and onions are translucent. Chop the dried cherries.
When the rice is done, combine cherries, onions and mushrooms and place mixture in squash. Re-top squashes and place stuffed squash in a pan with a 1/4 inch of water. Bake in the oven for 45 minutes, or longer if necessary to cook squash through.