Taste Explosion!


Today, we turned pureed pumpkin into a Gourmet meal. Here's how:

J & A's Pumpkin Sausage Ziti 

Ingredients

Ziti, or any other tubular pasta 
Andouille Italian Sausage (1 link per person)
2 Tbsp olive oil
Garlic, 1 clove
White Wine, a splash
1/2 cup vegetable broth
10-15 oz pumpkin (1 small can)
3/4 cup 2% milk
1/2 tsp Nutmeg
1/8 tsp Cinnamon
Coarse Salt and Pepper, to taste
Parsley, a pinch

Instructions

1. Heat olive oil in a deep saucepan until hot, add garlic
2. Add white wine and simmer
3. Add some vegetable broth and all of pureed pumpkin into pan
4. Allow sauce to reduce, stirring occasionally, and slowly add in more broth
5. When it starts to bubble, add in the milk
6. Add spices and seasonings
7. Allow sauce to simmer and reduce
8. Saute sausage links in a separate pan and heat water for pasta
9. Cut sausage into bite size pieces and cook pasta as directed
10. When the sausage is cooked, the sauce reduced, and the pasta is al dente, everyone serve themselves a gourmet treat!



Comments

Post a Comment

Popular posts from this blog

Image
In my search for easy recipes, I ended up on quite a few emailing lists - Better Homes & Gardens, Food Network, Tastebook all have the privilege of spamming me. At work today, I was browsing through recipes for "Crisp Summer Salads" and I was shocked at what passed for a salad. The first "salad" - The Layered Spinach and Pot Sticker Salad - on the list included potstickers, strawberries and strawberry jam as ingredients. Then to add insult to injury, they tell you to whip up a recipe of " Spiced Chips ". As is frozen chicken pot stickers weren't unhealthy enough. It isn't a salad just because it has spinach! Next is the Southern Cobb Salad , and to it's credit, it looks like a salad. However, I don't even want to think about what constitutes the " cheese dressing ". I'm terribly confused by the Smoked Salmon and Melon Salad . I guess it counts as fruit salad, but why I would mix salmon with cantaloupe, honeydew and blueber...
Read more

Eat This Not That Part I

Image
I recently saw a copy of the book, Eat This Not That , and I thought it was a cool idea, so I am starting my own version with products I use at home rather than at restaurants. First on my list is Eat ReddiWhip not Cool Whip. Cool whip is delicious, especially when frozen, but it was not until I bought some for myself to go with strawberries that I realized how horribly fake it is. According to Dietfacts.com, they include: INGREDIENTS:WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH, XANTHAN AND GUAR GUMS, POLYSORBATE 60, POLYSORBATE 65, SORBITAN MONOSTEARATE, SODIUM HYDROXIDE, BETA CAROTENE (COLOR). So, they don't actually have any milk in them, they have less than 2% of one milk derivative and a bunch of additives to maintain freshness and composition. We all know hydrogenated oils and high fructose corn syrup are bad for us, an...
Read more
Image
As promised, here is a picture of the squash risotto recipe. I have started to get into uncharted territory with this recipe, but I invited over my good friend who makes butternut squash all the time. What really threw me off about this recipe was that even though we halved the recipe, we still needed a lot of broth to cook the risotto. We used all 2 cups of the broth plus some cooking wine, and still the risotto was burning and sticking to the bottom of the pan. I think this is one recipe that cannot be cut in half, or else you can't skimp on the broth. Instead of mixing in the parmesan cheese, we sprinkled it on top at the table, and it really had a big impact on the flavor. For dessert, we had more butternut squash with cinnamon, sugar and nutmeg - yum!
Read more