A good man brings good things out of the good stored up in his heart, and an evil man brings evil things out of the evil stored up in his heart. For the mouth speaks what the heart is full of. Luke 6:45
This is a tough one for me. I just like to talk about myself, well… a little too much. And with all these social networks making it possible to be all about ourselves, who can blame anyone for being a little narcissistic? This verse tells the dirty truth- what we think about most is what we talk about most.
Just because it’s made easily accessible does not mean we have to conform! The fact is that it’s easy to get caught up in the frenzy of complaining and whining and impatience and all of those evils that come along with selfishness. The fact is also that God calls us not to do these things.
An easy way to keep this selfishness in check is this: when writing thank-you notes, status updates, or just in everyday conversation, keep in mind how many times you use those dirty little personal pronouns (well, just the “I” and “me” ones) and how often you complain. You’ll be surprised at how much of that narcissist attitude can be easily cut out of our lives.
I have a lot to say on this topic, but I hope to be able to break it down into mini segments like this. After all, what are blogs for, right?
For today’s recipe I have for you something that I think is totally awesome. Anddd most teenagers wouldn’t say the same, but I’m a foodie teen. I stray from the lonesome path of ramen noodles, hot chips, and Airheads extremes. Shudder.
Anyways, I present to you Rice and Mushroom Stuffed Acorn Squash!
I love, love, love acorn squash, and I had never had it any way besides garnished with butter and brown sugar- until last Thursday.
Oh, the wonderment. And before I post this recipe for healthified happiness, you should know not to leave out the parsley- it’s the star of this dish. Before I deemed myself head grocery shopper and chef of the house, I would try to make recipes without grocery shopping beforehand and by using only the listed ingredients that we had in the house; which always excluded fresh herbs.
Because who buys fresh herbs just for the sole purpose of buying them and watching them wilt?
No one. No one does.
serves 2; recipe from Slender Kitchen
1 acorn squash
1 teaspoon olive oil
1 clove garlic, minced
1/4 onion, chopped
1 cup mushrooms
1 cup cooked brown rice
2 tablespoons parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried sage
salt and pepper
1. Preheat the oven to 450 degrees.
2. Pierce the squash all over with a knife. Place in the microwave and cook for 8 minutes until tender. You can also roast it for 35-50 minutes at 350 degrees. Once cooked, carefully cut in half and remove the seeds.
*3. Meanwhile, heat the olive oil over medium heat. Add the garlic, onion, and mushrooms. Cook for 4-6 minutes. Add the brown rice, parsley, and spices and cook for an additional 3-4 minutes.
4. Divide the rice mixture between the two squash halves.
5. Roast for 5-10 minutes until the rice gets crispy on top.
*I do this step differently. Ever use only half a can of chicken broth and not want to waste the rest? Freeze it in ice cubes and use it in place of olive oil! Less calories and more cost efficient for the win.