Food In Many Forms

These beans had great reviews and were promoted as great cold-weather comfort food , but although they were good, they were not AMAZING, and I am going to have to make them again before I completely decide to make these for my theme meal. First of all, they took 2 1/2 hours to cook, which may or may not have been because I kept steaming off the bean broth. Second, maybe I just don't understand how to cook dried beans, but "boiling the beans until 3/4 done " doesn't mean anything to me. I ended up just boiling them for an hour and fifteen minutes and transferring them to the other pot because I don't want them to "go soft on me", but I'm not sure why since they are going to get soft when they stew in the tomato mixture. Anyways, bitterness and confusion aside , I'm going to give the recipe another chance, and maybe with this experience under my belt (and a little google research), I can do better . Fagiuoli all'Uccelletto Prep Time: 30 minutes...

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 gour...