I’m always trying to incorporate seasonal produce into our meals. Tonight we had Buttery Pappardelle with Pumpkin and Caramelized Onions. I couldn’t find sugar pumpkin, so swapped it out with acorn squash. I got it pre-diced since I’ve had issues with acorn squash before. And I didn’t have pecorino cheese so I used what I had on hand, parmesan cheese. The ingredient list was simple: thyme, butter, salt, pepper, red onion, acorn squash, parmesan cheese, and pasta. It took longer than I had hoped for, but the results were good.
This is a vegetarian dish, but you could add grilled chicken.
It was a keeper recipe. Thumbs up from my guys.
I was running late for a neighborhood meeting. We were suppose to bring some sort of baked good. I planned on making brownies, but by the time I heated the oven and then baked the brownies, it would have been close to an hour. I had thirty minutes to bake something.
My option was to use the recipe on the back of Ghirardelli Double Chocolate brownie mix for chocolate crinkle cookies. Just add flour, more eggs and oil and roll them before baking in powdered sugar.
They were a show stopper and none were left at the end of the gathering.
Don’t worried I saved some for later. 🙂
There is something wonderful about banana muffins. To me they are an anytime food not just for breakfast. Pass on store bought ones. Homemade are the best. Basic ingredients that most of us have in our pantry: flour, butter, bananas, eggs, yogurt. I’ve been using Cooking Light’s Classic Banana Bread recipe from 2003 since 2003. Love it.
This time around I used bread flour and Greek pineapple yogurt. Instead of using a loaf pan, I made muffins. It was so good. Thumbs up.
We went to the Cheesecake Factory. They had two new cheesecakes for the fall season: S’Mores and Pumpkin Pecan.
In fact, I’m typing this from a sugar coma. They were amazing. Among the three of us, we couldn’t finish them. And we tried. I could have (and should have) made a meal out of the S’Mores cheesecake. It tasted just like S’Mores by the fire pit… OK, it tasted better.
Right now I’m kinda wishing I brought the part I couldn’t finish with me…
As the weather turns cooler and grayer, soup becomes more and more on the menu of the Van den Hurk house. I adore soup.
A favorite soup recipe of mine will heat up the cockles of your heart or at least clear your nose: spicy sausage tortellini soup. Super quick and easy:
– Package of hot Italian sausage (castings off) – you can use pork or turkey
– 2 cups water
– Package of tortellini – you can use ravioli or gnocchi.
– 14-oz can of beef broth – you can use chicken or veg broths.
– 14.5-oz can of Italian-style stewed tomatoes – undrained
– Grated fresh Parmesan cheese
Cook sausage in large Dutch oven and cook until browned.
And then add everything else except for the cheese. Bring to a boil then simmer until tortellini floats to the top.
Ladle soup into bowls then add the cheese.
And there’s a quick, filling meal.