Slideshow


Tuesday, October 11, 2016

Pumpkin Sage Baked Penne



It's finally starting to feel like fall, which means it's time to break out the pumpkin and apple recipes. This was a perfect recipe to make on the Monday night after a three-day weekend. It was simple to put together, didn't result in too many dirty dishes, and gave us plenty of leftovers for the work week.

I might have under seasoned this, I thought the best parts were with the crisp white cheddar on top which helped to give the pasta a little more salt. I'm still trying to get into the pumpkin craze, sometimes I love it in recipes and sometimes I don't. This one left me with mixed feelings, I didn't love it, but I also didn't hate it. Overall, it was pretty successful, and Dave and I are happily eating the leftovers.

Recipe slightly adapted from Oh My Veggies. 

Ingredients:
-Cooking spray
-2 large shallots, diced
-1/4 cup all-purpose flour
-2 1/2 cups reduced-fat (2%) or whole milk
-1 cup pumpkin puree
-1/4 cup grated parmesan cheese
-1/2 cup thinly sliced sage leaves, divided
-Pinch of nutmeg
-Salt and pepper, to taste
-8 ounces penne, cooked al dente
-3/4 cup shredded sharp white cheddar cheese

Preheat oven to 350ºF and spray an 8x8 pan with cooking spray.

Spray a large skillet with cooking spray and heat over medium heat. Add the shallots and cook, for about 7 minutes or until the shallots just beginning to brown. Next, sprinkle the flour into the skillet and cook, continuing to stir often, until golden brown, about 3 minutes. Slowly pour the milk into the skillet, whisking it into the flour mixture. Once the flour and milk are incorporated, add the pumpkin to the skillet and whisk that into the flour/milk. Let the sauce cook on medium heat for about 7 minutes or until thickened, about 7 minutes.

Remove the sauce from the heat and stir in the parmesan cheese, 1/4 cup of the sage leaves and a pinch of nutmeg. Season to taste with salt and pepper, then fold in the penne. Transfer to the prepared baking dish and top with the shredded cheese and remaining sage. Cover the baking dish with foil and bake for 10 minutes covered, 10 minutes uncovered. I love a browned casserole top, so I broiled the penne for about 5 minutes.


Monday, October 10, 2016

Caramelized Broccoli and Red Onion Pizza


Dave ran a 1/2 marathon yesterday and was put in charge of deciding what we would eat for dinner. He asked for pizza and after going through a few recipes he decided that he would really like to have broccoli on his pizza. Although broccoli isn't a typical pizza topping, we both thought this recipe turned out pretty good.

This was incredibly easy to make since I made some tweaks to the recipe to avoid making my own dough and sauce. If you're feeling adventurous you can make your own crust or sauce using your favorite recipe.

Recipe adapted from Serious Eats.

Ingredients: 
-1 small head broccoli, cut into 1/2-inch florets
-1/1 small red onion, thinly sliced
-1/2 teaspoon red pepper flakes
-Extra-virgin olive oil
-Kosher salt
-4 tablespoons pizza sauce
-1 prepared pizza crust
-2 cups shredded mozzarella cheese

Stretch the pizza crust onto the pan you'd like to use (or onto your pizza stone, we love ours) and preheat the oven to 425 degrees. Bake the crust for about five minutes.

In a large bowl, combine the broccoli, red onion, red pepper flakes, and about one tablespoon of olive oil.

After five minutes, remove the pizza crust from the oven. Spread the sauce over the crust, top with the cheese, and then evenly spread the broccoli mixture over top of the cheese. Bake for about 10 more minutes.

Slice and enjoy.