Pasta with Pumpkin Cream Sauce and Crispy Sage

Not sure there's any bowl of pasta that's much more satisfying than this, Pasta with Pumpkin Cream Sauce and Crispy Sage!

I used a fresh spinach tortellini here, but any pasta would do...

If your sauce seems too thick, you can easily thin it out with some milk, to keep with the creamy consistency (while not adding additional cream) or even a chicken or vegetable stock would work just fine.

The fried sage, toasted walnuts and freshly grated cheese on top ~ pulls the entire dish together!

Show them you love them and make this tonight!  You'll find my recipe here at SheKnows: Pasta with pumpkin cream sauce and crispy sage

Roasted poblano macaroni and cheese

Roasted poblano macaroni and cheese is an adult version of the all time favorite comfort food! I used penne rigate because it's what I had on hand, but any small pasta/macaroni would do!

The dish can be kept vegetarian by leaving out the crunchy bits of freshly cooked bacon, but the bacon does add to the overall flavor and texture of the dish.

I hope you'll like it as much as we did! Cheers! Carolyn :)

You'll find my recipe here at SheKnows.com: Roasted poblano macaroni and cheese

Parsley-Walnut Pesto Over Angel Hair Pasta

This versatile Parsley-Walnut Pesto can be used in so many different ways.

Here, I simply mixed the pesto into some freshly cooked pasta...but potatoes, soups, eggs, grilled meats and seafood ALL come to mind...

Shrimp Fra Diavolo or Shrimp in a Spicy Red Sauce with Lots of Garlic!

One look at this picture and what do you think?   Pasta with Shrimp in Red Sauce. So what? 

I know that's what it looks like...but it is SO much more than that!

And here's where some of you will go screaming to the hills!  Clicking on that little red X in the upper-right hand corner so fast, Google Analytics will never even know you were here!  (Oh wait, they know everything now, don't they?  They own our children, the deeds to our homes, our bank codes, medical records and know what we ate for breakfast, lunch and dinner...when we were six...)

Anyway....

Homemade Pasta Dryer...for making Homemade Pasta!

I woke up yesterday morning wanting a pasta dryer. The fancy one at the store was $50 (seemed extravagant for such a humble task).  The inexpensive wooden one was, "only available online..."

Dilemma.

Fried Lobster Raviolis with a Red Pepper Cream Sauce

I picked up frozen Lobster Raviolis from a nearby Italian Market and parboiled them for 8 minutes...

Classic Spaghetti and Meatballs

When I came across this Spaghetti and Meatball recipe posted on Saveur's facebook page yesterday, I literally dropped what I was doing and ran to the store!



First stop was a specialty Italian Market to pick up fresh spaghetti and bread...then to Whole Foods for the trio of ground meats and remaining ingredients...

Basic Chicken Meatballs with Orecchiette in a Pumpkin Sage Cream Sauce

OCTOBER = Husband's Birthday, Daughter's Birthday, Son's Birthday, Wedding Anniversary and Halloween ~ OR ~ poorest, fattest, busiest month E.V.E.R. :)

Basic Chicken Meatballs with Orecchiette in a Pumpkin Sage Cream Sauce

*these quick and easy Chicken Meatballs require no chopping or dicing and are perfect for kids and adults! Serve as mentioned here or with your favorite sauce!

Basic Chicken Meatballs

1 lb ground chicken
1 egg
2 pieces soft wheat bread (white would be fine)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 cup Parmesan cheese (plus more for garnish)
1/4 tsp kosher salt
about 4 grinds fresh black pepper
2-4 T olive oil

1/2 lb Orecchiette Pasta (cooked aldente)

Click on the following link for the Pumpkin Sage Cream Sauce  (if you would like to lighten it up a bit - use half and half and omit the butter) *I also added a touch of freshly grated Nutmeg to the sauce for a little extra something :)


Directions:

Preheat oven to 350.

In a large bowl add all ingredients except for olive oil and mix together well with two spoons or super clean hands.  Once mixed together form the mixture into meatballs and place on a plate.

In large pan, (I used cast iron) heat up your olive oil until hot (about 3 minutes) add your meatballs and allow them to sit undisturbed so they can brown and crisp ~ about 2-3 minutes. Flip over to brown the other side, again 2-3 minutes.

Place all browned chicken meatballs in an oven-proof pan and finish cooking in the oven about 6-8 minutes or until the center is HOT and no longer pink.

PLATE IT:
Coat your cooked pasta with the Pumpkin Sage Cream Sauce then place on a plate. Top with Chicken Meatballs and garnish with shaved Parmesan and sage leaves if desired. (Obviously you can coat the Chicken Meatballs with the sauce too, but I like to see the meatballs atop of the pasta thus adding contrast to the dish.)  Enjoy!

Baked Four Cheese Macaroni and Cheese ~ Three General Rules

Amongst the debate on Saturday as to whether or not people were overreacting to Irene, was another equally important discussion...Macaroni and Cheese.

Pretty much everyone agreed that as far as comfort food was concerned, Macaroni and Cheese ranks at the top of the list...

What wasn't agreed upon by all was whether people preferred theirs super soft and creamy ...or baked with a bit of a crunch.

These pictures and recipe depict the latter...




And while I'm not into, "lots of rules" in the kitchen... 3 general rules when making Macaroni and Cheese from scratch are as followed...

1.) Pick a good noodle, one that will "hug" and soak in the flavors




2.) Choose quality cheese (or cheeses). When I say "quality" I mean ones that taste good ...there's nothing worse than using a bland, flavorless cheese ~ make those calories count!!!




3.)  Homemade breadcrumbs. If you've gone so far to make Macaroni and Cheese from scratch...you best be using homemade breadcrumbs...I will admit to cheating here in the past but (make no mistake) I was ALWAYS disappointed!




*Oh, and add lots of butter and enjoy with a cold, dark beer!

So I guess that's 5 RULES...WHAT ARE YOUR RULES???





Baked Four Cheese Macaroni and Cheese

16 oz. pasta of choice, cooked al dente drained well but not rinsed
7 T butter 3-3-1
2T four
1/2 c. shallot
8 oz. cheddar
8 oz. Gouda (smoked would be nice)
4 oz. Gruyere
4 oz. goat cheese (optional)
1/2 c half/half or heavy cream
1/2 c milk
2 tsp cayenne pepper (more or less according to preference)
2 cloves garlic, finely chopped
2 1/2 c. fresh bread crumbs
kosher salt to taste

Directions:

Preheat oven to 375.

In a large pot, melt 3T. butter over medium heat, saute up the shallot until sizzling and fragrant, about 4 minutes.

Add 2T. flour and whisk for about 2-3 minutes to cook the flour. While whisking, slowly add your heavy cream, milk and cayenne pepper and whisk until ingredients are well incorporated and thickening. Add your cheddar, Gouda and Gruyere cheese and mix together until a cheese sauce forms.

Next, add your al dente cooked pasta to your hot cheese sauce and fold together well to coat the noodles. Taste. Add kosher salt if necessary.

In a separate pan (I used a cast iron skillet) melt your other 3T butter over medium heat until bubbling, add your chopped garlic and cook about 1-2 minutes, add your fresh bread crumbs and stir around until fragrant and toasted, about 4-5 minutes. Turn off the heat.

In a buttered casserole dish or ramekins, add your macaroni and cheese, top with the garlic bread crumbs and goat cheese if you're using and then take your last tablespoon of butter and dab it around the top.

Bake in the oven about 20 minutes or until the cheese in bubbly and the top is lightly browned and crunchy.

Irene's Aftermath...

Angel Hair Pasta with Broccoli, Olive Oil, Garlic Chips, Toasted Pine Nuts and Cheese

There are those garlic chips again!  As far as I'm concerned ...they make everything better!

We're away for the weekend...tonight's dinner is going to be a Sauteed Flounder with Jalapeno Cream Sauce (among other seafood...stay tuned)...but for now I thought I would post yesterday's lunch.

A delicious vegetarian pasta dish with beautiful colors, flavors and textures...

Angel Hair Pasta with Fennel, Onion, Orange and Olives

So after my last blog post...riddled with some very minor typos ...OK FINE...FULL-FLEDGED BLATANT MISTAKES (one.... after another....after another...)

It was agreed upon by all those "who care about me"...I was officially...

GROUNDED from MY BLOG!  (**effective immediately)



Sent to my room...no camera, certainly no computer, no snacks, no flat screen TV ...no wine.

No husband...no children...no ultra messy toy room...

...no noise.

No bills sitting out...no dirty pots to scrub... no diapers to change....

Did I say no children????



Just "POOR, POOR" me in exile from her kitchen and family ....left all alone...

...with a bed, a pillow and the latest edition of, "bon appetit!"

A pen and some paper (for which I was instructed to write on the words, "offense" and "weigh" 100x each) .....instead gave way to thoughts, ideas, bubbly doodles....

Solo brainstorming at its finest!



HOLY COW!  I could get used to this grounded thing!

I'm going to misspell the crap out of words and write grammatically incorrect blog posts WAAAAY more often!  In fact, I HOPE...NO...I PRAY... I am butchering this one... AS. WE. SPEAK!

So go ahead and "ground me" again you, "people who care..."  I dare you. 

Someone. Just. Might. Like it.



(**ALL MISTAKES/TYPOS IN THIS POST WERE ON PURPOSE!) ;)

Angel Hair with Fennel, Onion, Orange and Olives
~ my own recipe as a result of some alone time

Ingredients:

8oz. Angel Hair Pasta, cooked Al dente - some cooking water reserved!

1 fennel bulb, trimmed and sliced
1 large red onion, sliced
3 orange circle slices, peel removed (about 1/4 inch thick)
1 large or 2 smaller cloves of garlic, cut in half
Olive oil, enough for coating a large pan
1 tablespoon capers, drained
2 tablespoon butter
1/8 cup cream Sherry
1/2 cup heavy cream
Chopped olives (to taste but about 1/2 cup)
1/4 cup fresh chopped flat leaf parsley
Fennel fronds for garnish
Kosher Salt and Fresh Cracked Pepper to taste

Directions:

In a large pan coated with olive oil, cook down the fennel, red onion, orange slices and garlic until soft and fragrant, about 15 minutes.

Add a nice pinch of kosher salt and fresh cracked pepper (I think it is important in most recipes to add salt and pepper in layers) then the butter, sherry and capers and continue cooking down about 5 more minutes, deglazing the pan.

Remove from heat and let cool (it should look similar to the picture above with the wooden spoon).

When you're ready, add the mixture to a food processor then add cream, mix until it turns into a paste. (It will be a thick paste - not pretty looking) but honestly....you could salt and pepper to taste again and then stop right here and serve it with BREAD! YUM!)

OK...moving...on....

Cook pasta Al dente - RESERVING SOME OF THE HOT PASTA COOKING WATER!

Drain pasta - DON'T RINSE!

Place pasta back into its pot, add the fennel puree and some of the (to desired consistency about 1/2 cup but do it little by little) reserved cooking pasta water and mix together well. (This will take a few minutes to get it well incorprated)

Stir in some chopped olives and fresh chopped flat leaf parsley. Salt and Pepper (AGAIN) to taste!

Garnish with fennel fronds and serve with crusty bread!

Spicy Peanut Sesame Noodles with Asparagus, Ginger and Scallion - Acknowledging an Addiction

Five signs you're addicted to FOOD BLOGGING:

1.) A few hours after you decide, "it's time to take a break..." you slip into a deep depression. Nothing mattered anymore...



2.) You wake up at 4am to cook and/or write...after staying up far too late on your computer.

3.) You visit three grocery stores in one day in search of lemongrass...when you can't find it...you seriously consider moving...to Thailand.



4.) You get your husband and kids out of the house so you can sneak taking pictures of food.

"You guys run along and have fun...I'm just gonna stay here and scrub the floors or fold clothes or something... (by using the words "or" and "something" you've successfully committed to nothing!)



5.) The second you hit "Submit Post"...you begin working on the next...

I know I'm not alone. So...are YOU addicted?

Spicy Peanut Sesame Noodles with Ginger, Asparagus and Scallion

Ingredients:
8 oz. Wide Lo Mien Noodles
2 garlic cloves, finely diced
1 inch piece of ginger, finely diced
3 scallions, chopped on a bias
Bunch of asparagus tips, I like using thin asparagus (I use the rest for soup)
1/2 cup LOW SODIUM Soy Sauce
1 tsp. Sesame Oil
1 tsp. Chili Garlic Paste
1 Tbsp. Rice Vinegar
1 Tbsp. Mirin
1 Tbsp. (heaping) Creamy Peanut Butter (I used All Natural, unsalted)
2 1/2 -3 Tbsp. Brown Sugar
Cilantro and crushed peanuts (not shown) to garnish

Directions:
Cook your lo mien noodles according to package directions. Set aside.

In a large pan or wok, over medium heat, whisk together the low sodium soy sauce, sesame oil, chili garlic paste, rice vinegar and mirin.

Add your garlic, ginger and scallion and saute 3-4 minutes.

Stir in the peanut butter and brown sugar.

Add your asparagus tips and cook an additional 2-4 minutes until they are softened not mushy.

Using tongs, add the noodles to the pan and toss with the sauce until well coated.

Garnish and serve hot, room temperature or cold.

Linguini with Sardines, Fennel, Onion and Lemon - Those Are Some BIG Anchovies?!

Can I tell you something I did today?

I went through the whole process of making this dish...the entire time thinking I was using ANCHOVIES.

When I opened the SARDINE can (clear as day mind you along the side and top of the tin in BIG BOLD LETTERS) I said to myself...

"Hmmm? These anchovies seem unusually large? Oh well."  and on I went...



I chopped an anchovy a sardine up and added it to olive oil, garlic and red pepper flakes simmering away in a pan on the stove...

I made sure to press the anchovy sardine pieces into the oil with the back of a spoon so the fish would all but dissolve into the oil... thus infusing the oil with just a subtle hint of that anchovy sardine flavor. 



Then I added some thinly sliced fennel, onion and just about eight cherry tomatoes...



I added a splash of white wine and cooked down the entire sauce for 12-15 minutes...



I cut up crustless French bread and flat leaf parsley...and made some buttered breadcrumbs.



In the end, I tossed everything together with 8 oz. perfectly cooked Linguini.... a touch of sea salt, fresh cracked pepper, shaved Parmesan cheese, a hefty squeeze of lemon juice and grated lemon zest....

For a delicious Mediterranean inspired pasta dish with just a subtle hint of ...WHAT?!   SARDINES!  DEEEEELICIOUS!!!!

Orecchiette with Garlic Infused Olive Oil, Spicy Italian Sausage, Roasted Peppers and Spinach

I don't make pasta very often....for the exact same reason I don't keep potato chips hidden in the pantry in the house...I am not to be trusted anywhere near the stuff!

Don't get me wrong...I am not suggesting pasta is junk food.  I know when you are the one controlling what goes into your pasta...it's difficult to find a healthier ~ more soul fulfilling meal!



So when I do make pasta...that's what I do...I control the ingredients.

In this case we have Orecchiette (small ear shaped pasta), homemade roasted red peppers...



Sauteed spinach, fresh Italian sausage, garlic infused olive oil and freshly grated parmesan cheese.

So while there's nothing groundbreaking about the ingredients in this dish....there is no cup of salt or pound of butter...no processed cheese or sugar laced sauce...

Just rustic, wholesome goodness...with lots and lots of bread!

Orecchiette with Garlic Infused Olive Oil, Spicy Italian Sausage, Roasted Peppers and Spinach

8 oz. Orecchiette Pasta
2 Roasted red peppers, sliced
2 Spicy Italian Sausages, removed from casing and browned until cooked
1 package frozen spinach, thawed and squeezed of excess water
1/3 cup Extra Virgin Olive Oil
3 large cloves (plus 1 small clove) of garlic, minced
1 teaspoon red pepper flakes (optional)
Kosher Salt and Fresh Cracked pepper to taste
Freshly Grated Parmesan cheese (mixed into the pasta and for garnish on top)

Prepare Oil:
In a small pan, place first 3 Tlbs. minced garlic, red pepper flakes and pinch of salt in room temperature Olive Oil. Turn on heat and cook over medium-low heat until the garlic begins to sizzle and slightly brown. (You want the garlic cooked - not raw - but you also want to avoid burning) Remove pan from heat and set aside.

Prepare Spinach:
In large frying pan, place 1 tablespoon olive oil and the 1 small minced garlic clove. Place spinach in pan and over medium heat saute up until heated through, stirring often about 5 minutes. Set aside.

Prepare pasta and bring dish together:
Cook Pasta according to package instructions. Drain, do not rinse! Place pasta back in the same pot.

Pour prepared garlic infused olive oil over top.

Fold in prepared spinach, peppers, sausage and cheese. Salt and Pepper to taste.

Garnish with more cheese and serve with crusty bread!

Homemade Garlic Chips ~ Let's Build a Dinner

Start with super thin slices of garlic sitting in room temperature olive oil.



Turn on medium heat and saute until garlic starts to lightly brown and sizzle! Do not walk away!



A few minutes later you'll have these crispy bursts of flavor!



Now let's gather some simple ingredients and build ourselves an amazing dinner!

Take a little Kosher salt...



Some crushed red pepper flakes...



Freshly grated Parmesan cheese...



Pasta...parsley...lemon...and a fork...



Extra virgin olive oil and fresh cracked pepper of course.



Dinner Deconstructed. 

Fresh, fragrant and crunchy...Garlic Chips will make so many of your delicious meals...even better!

How might you use Garlic Chips?

Whole Grain Pasta with Sage Sausage and a Pumpkin Sage Cream Sauce ~ Hornswoggled!

Has the whole world gone MAD with pumpkin fever?!

I ran to the grocery store on Saturday afternoon, simply to "grab a few things" and...

OK... before proceeding I have to come clean...

"Grab a few things" in my world translates,  "I need a break from these children and so I'll be 'right back' with the basics we desperately need to survive!"  Milk, eggs, bread, butter...etc....

My sense of urgency and willingness to, "head to the store, for the sake of our family's well being"  leaves my husband appreciative...at first.

When he realizes (well after I'm gone) ...we have 3/4 gallon of milk, a loaf of bread, five sticks of butter, ten eggs and there's a suspicious odor wafting from our son.... it's clear he's been HORNSWOGGLED...left behind with two wide-eyed, attention seeking children! 

One...who wants Daddy's full participation in a puppet princess tea party... and the other... in desperate need of a CODE RED diaper change!  With College GameDay featured in the background... it's a father's perfect storm!

By the time my "little escapade" comes to light...it's too late!  I'm already leisurely strolling down the produce aisle with the next issue of Bon Appetite... my cell phone ringer 'mysteriously' placed on silent.

I might as well be at the spa...that's how much I enjoy grocery shopping...alone!

Which brings me back to PUMPKIN.

While out the other day I noticed EVERYTHING is flavored with the popular gourd ....pumpkin cream cheese, pumpkin coffee, pumpkin bagels, pumpkin flavored crackers?! I decided to ride the wave (once again) and make this, Whole Grain Pasta with Sage Sausage and a Pumpkin Sage Cream Sauce. 

The dinner was amazing!

My sister picked up the recipe from one of her friends in her Book Club (who adapted the recipe from Rachael Ray).  I compared the recipes and loved her changes!

I made a few changes too... and let's just say this Pumpkin Sage Sausage Pasta (along with a six-pack of pumpkin flavored beer) more than made up for my sneaky escape!

Whole Grain Pasta with Sage Sausage and a Pumpkin Sage Cream Sauce

Adapted from "Pumpkin Sage Pasta"...a Rachael Ray Recipe

6 sweet sausage links, cut into 1 inch pieces (I used Jimmy Dean Ground Sage Sausage, 16 ounces)
1/2 - 1 onion, diced
10+ springs sage - chopped lengthwise
3-5 garlic cloves, diced
1 c. dry white wine
1 bay leaf (if you have!)
1 15 oz. can pumpkin
1/4 c chicken broth
pinch of cinnamon and nutmeg
1/4 c light cream (I used heavy as it was all we had)
3/4 lb penne pasta - with grooves (I used Barilla Whole Grain Spaghetti)
Salt and Pepper to taste
Freshly shaved or grated Parmesan cheese on top (optional)
What about toasted pine nuts on top??? (thought about it, but didn't do it - might be awesome!)

DIRECTIONS:
Make pasta according to package directions. Brown sausage and drain. In same pan (take a paper towel and remove some grease if too greasy) brown garlic and onion, then add the wine. Add pumpkin, chx. stock. Add sausage, sage, spices, incl. pepper. Add cream and stir and keep on low if waiting to serve.

Remove from heat if you have 1/2 hour to go b/f dinner. Before serving, add pasta and stir to coat keeping flame on low. Salt and Pepper to taste if needed. Crushed red pepper flakes if looking for more heat.