Feasting: November 5 - Jambalaya and Stuffed Acorn Squash

This week I continued the journey of creating delicious recipes to share with friends and working our way through Luke's recounting of Jesus feasting. Thanks for another enjoyable evening!




Luke 6:1-5

On a Sabbath, while he was going through the grain fields, his disciples plucked and ate some heads of grain, rubbing them in their hands. But some of the Pharisees said, “Why are you doing what is not lawful to do on the Sabbath?” And Jesus answered them, “Have you not read what David did when he was hungry, he and those who were with him: how he entered the house of God and took and ate the bread of the Presence, which is not lawful for any but the priests to eat, and also gave it to those with him?” And he said to them, “The Son of Man is lord of the Sabbath.”

Conversation Starters: What was your Halloween costume? What is a highlight from the past couple of months?

Jambalaya (from Betty Crocker's Slow Cooker Cookbook)

Chop then saute 1 large onion, 1 medium green bell pepper, 2 medium stalks celery, 5 cloves garlic. Mix these ingredients, 1 large can (28 onces) of diced tomatoes, 1/2 cup chicken broth, 2 cups fully cooked Andouille sausage, 1 tablespoon parsley, 1/2 t. dried thyme, 1/2 t. salt, 1/4 t. pepper, and 1/4 t. pepper flakes into a crock pot. Cover and cook on low setting for 8 hours. Stir in shrimp, cover and cook on low heat setting about 1 hour. Serve with 4 cups cooked rice.

Stuffed Acorn Squash (from Simply in Season)

Cut squash in half and remove seeds. Place cut side down at 350 for 45 minutes or in the microwave for 10 minutes. Remove and fill with stuffing.

Sausage stuffing: Saute 1 lb. sausage, then add 4 celery stalks, 1 medium onion, 2 carrots, and 1/4 cup water and cook for 15 minutes. Mix in 2 cups bread crumbs (or in a pinch blended up Triscuts). Stuff into cooked squash and bake for 10 minutes.

Fruit and nut stuffing: Saute 1 stalk celery, then add an apple (chopped), some sunflower seeds, nuts, raisins, dried cranberries, dried thyme, sage, and oregano. Stuff into cooked squash, then bake for 20 minutes.

Corn bread

Make according to Jiffy Mix instructions.

Salad
Mix spinach, dried cranberries, pear slices, and cheese. Drizzle with a vinaigrette.

Apple sorbet
Peel and chop 4 Granny Smith apples. Mix 1 cup simple syrup and the apples in a blender and puree. Put into an ice cream maker. Top with caramel syrup.