Wednesday, October 7, 2020
A Message from Kathleen Stauffer,
CEO of The Arc Eastern Connecticut
I am reaching out to you with a critical message: COVID cases in Eastern Connecticut are increasing as much as 20% per day. PLEASE! exercise extreme caution for the people we serve, their families, for yourself, and for your own family! The CDC considers coronavirus out of control at a 5% growth rate, and we are very much above that number, so we all are at great risk right now.
The Arcs of Connecticut have created a Voter Guide. So much is at stake in this election! Please use the guide and be sure to go to the polls and vote, or fill out your absentee ballot and drop it at your Town Hall.
September 13-19 marked DSP (Direct Support Professional) Recognition Week, and I want to thank our DSP heroes. Thank you for all you do, and for keeping yourselves and the people we serve healthy throughout this international pandemic. If you have not received your T-shirt, mug and thank you letter, please chat with your supervisor.
PLEASE HELP OUR ADVOCATES
You can help our Community Life & Advocacy program by buying holiday wreaths or sending wreaths as gifts to relatives out-of-state. Just visit: GiftItForward.com and use Fundraising Code THEARCCT001.
Thanks to everyone who is helping and participating in Strides and making it a great success. The race is open through Sunday, October 11, 2020.
Thanks to each of you for your service, compassion and caring. Please remember to vote!
This Month's Recipe
Stuffed Acorn Squash
with Wild Rice and Mushrooms
This stuffed acorn squash recipe is perfect for a Thanksgiving side. Stuffed with a wild rice and
mushroom pilaf, it is perfect for a vegetarian main dish as well!
2 acorn squashes
Salt and pepper
5 cloves minced garlic
1 medium yellow onion
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 teaspoon dried thyme,
or 1 teaspoon fresh thyme
1 1/2 cups wild rice blend
8 oz fresh mushrooms, sliced (about 2 cups)
3 cups vegetable or chicken broth
1/4 cup white wine (or water)
1/2 cup sliced almonds, crushed
1/2 cup finely chopped parsley
Preheat oven to 450 degrees F.
Cut each acorn squash in half (widthwise; creating a semi flat surface). Then cut a small flat surface at the bottom of each half, so that the squash can stand on its own. Scoop seeds out.
Drizzle and brush with olive oil, and season with salt and pepper to taste. Roast on a sheet pan, flat side down, for about 25-30 minutes, until golden brown and tender. Remove from oven, flip, and let it cool.
While the squash is roasting, prepare the rice pilaf. In a medium saucepan, heat olive oil and butter to medium heat. Add onions, and cook until translucent and soft, about 5 minutes. Then add garlic and thyme, and cook for another 2-3 minutes, until fragrant. Add mushrooms and cook for 1-2 minutes, stirring.
Add wine and cook until reduced. Add rice and cook, stirring, for about 2-3 minutes until its nutty fragrance is released. Add chicken or vegetable broth and bring to a boil. Then simmer, covered, on low for about 45-50 minutes, or until rice is cooked to your liking. Remove from heat and let sit for 10-15 minutes. Stir in almonds and parsley.
Fill each acorn squash with the rice pilaf. Top with more parsley and almonds, if desired. Enjoy!