I am loving sharing some of our Log Cabin Living
ideas with my bloggy friends.
Just to recap what it is though, in case you missed it…
In my heart of hearts, pre-Ruby, I have always
longed to move to a remote area
{with the desert weather!}
where we could enjoy Log Cabin Living
as a sweet family.
I am so grateful that I had the privilege of living in our little log home
before we lost it in the fire.
before we lost it in the fire.
No doubt, with Ruby’s fragile health, this is not in the realm of
possibility unless the Lord totally heals her –
which is, of course, totally possible!
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So in this season, we embrace our wonderful home in the city of Phoenix,
with close proximity to Phoenix Children’s Hospital
while we enjoy the gorgeous Phoenix
weather and all the beautiful perks of big city living!!
The series will be an on-going and I will share our version of
large family living, on a very limited budget while practicing Simplicity.
We graciously invite you to journey with us.
*******
I have had so many requests for recipes that we enjoy
as a large family on a limited budget.
Here’s a favorite!
Since Autumn and squash and
pumpkins are readily available,
this one is easy on the budget, healthy for all,
yummy to the tastebuds and simple!
How can we beat that?
~budget friendly
~healthy
~yummy
~easy to prepare
Four of my favorite things!
1. Pick a pumpkin or squash of any variety
In my perfect world, outside our perfect little log home,
where Ruby runs about chasing the barn kitties,
we would have bazillions of squash
and pumpkin to pick from growing on our zillions of acres.
All sorts of varieties.
All sorts of varieties.
You could come help yourself as well. And we could sip coffee
on the porch and watch your treasures or grandtreasures play with my
Ruby and all the rest. Ahhh. I can see it. Can you?
2. Wash the exterior.
3. Cut in half and place fresh-side down in a glass baking dish. Add a dab of water to prevent it from burning.
4. Cook in oven at 325 for about an hour or until tender when poked with a fork.
5. Allow to cool a bit.
6. Scrap the ‘meat’ of the squash or pumpkin and
place in cast-iron skillet.
{It doesn’t have to be a cast-iron skillet,
but I just like saying “cast-iron” and besides cooking
in cast-iron is my all-time fav!}
7. Sautee on low to dispel the water and make it a bit more ‘dry’.
Approximately an hour. Or if you prefer, put it in your crock pot and let it cook all day without the lid.
8. If anyone in your family does not like spicy, remove some
now and set aside.
9. Add green-chili sauce
{we highly recommend 505 Southwestern}
to the remainder {to taste}.
We like it spicy!! So we add a heap.
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505 Southwestern happens to be our favorite brand.
Notice it on the jar?
“But when I am afraid, I will put my trust in you.” ~Psalm 56:3
After enjoying it many times, we noticed that 505 places a Bible verse
on the side of each jar. We love supporting a company
that honors the Lord publicly!!
10. Sometimes we serve on corn tortillas with all the fixings:
cheese, tomatoes, more lettuce, salsa, whatever!
11. And if we don’t have corn tortillas
{we rarely do},
we wrap each one in lettuce.
12. Enjoy!!
Food for Thought:
I have had people tell me over the years that their spouse or children
“would never stand for that for dinner”
when I have shared some of our meals.
For our family, over the years the way we eat has been a journey.
A long journey.
Yet a very purposeful, intentional journey.
Bringing treasures home from places where food was sparse,
has given us all a renewed thankfulness for all that we do have.
Most of our treasures remember well their stomachs gnawing from
hunger. One remembers ‘chewing’ on rocks to ease the hunger.
Food is a necessity, however, what and how much we eat is
not a ‘right’. We have the privilege of living in one of the wealthiest
nations in the world. Our simple meal of Spicy Squash Tortillas
would be a feast in most countries.
We have to remember that!
We actually don’t “deserve” anything.
All we have is because God has graciously given to us out of His
abundance. But He didn’t give us in overflowing for us to hoard and indulge
on ourselves, but rather to share generously!!
Our joy is to live in Simplicity, prayerfully honoring Him and
thus enabling us to share more of our resources with others.
It’s that Simple.
We put that green chile on EVERYTHING and I have never ever noticed the verse! How cool! Excited to try the recipe! 🙂
Isn't it cool when a company intentionally honors God publicly? LOVE IT and LOVE that you have already been using it!
I might make these this week! I have two pumpkins that need eating =)
Sounds like a perfect use for some of your pumpkin!
That sounds delish! Do you top it with roasted pumpkin/squash seeds?
Re corn tortillas. As a native Floridian, I too hail from a land blessed with a heavy hispanic population (sadly Upstate NY, current home, does no share this aspect). You probably already do this but just in case you don't, I highly suggest you try buying fresh corn tortillas from a local shop. You can get them at a fraction of the store price and the taste is out of this world better. Also this summer while in FL, I learned to make my own corn tortillas. You do need a tortilla press but other than that it is a cheap and easy process. Plus you can make sure you are keeping the ingredients totally gf. Just thought I'd pass that along if you haven't tried it already.
KK
Love that idea (less spice for us and more for A Certain Young Man!)
I am working my way through the pumpkins my husband grew on his allotment. Pumpkin has become more available here in the past few years, but still is basically thought of as something 'from America' to carve for Halloween. people from African and some Asian countries use it more. Still it is quite expensive. So used to try to grow one or two. But in recent years I basically got butternut squash for the few pumpkin pies I made each year.
Our back gardens are pretty small, so since he got the allotment, my husband grew about 7 last year. Being used to it being 'precious' I still had a lot in the freezer from then when he came home with even more this year! So, we have been doing a pumpkin or squash thing once or twice every week to use that up before I do the freezing thing again. The other day I dumped about 2 cups of thawed pumpkin puree on our porkchops…seasoned and baked them. That was good!
Today I cooked one of the smaller pumpkins like you said in the oven, but for only about 40 min. Then we had wedges of it with a sort of sauce like spaghetti sauce or sloppy jo-ish sauce. That was also good!
Now I will try your version. we had a hot pepper plant on the window sill and I have been harvesting them through the year and freezing. So I think that might work for the hot stuff. I guess you could probably grow a hot pepper plant outside all year there.
God bless you Linny and all your family. I often think of you through the day or when some of the songs come on the Christian Radio station.
Love in Him,
Sandy
I found the green chile sauce at Costco!