Tag Archives: Pumpkin

Pumpkin Rigatoni

Like Linus of Charles Schultz’s “Peanuts” comic strip….I think pumpkins are GREAT!

linus 2

And once again, plated.com has brought another amazing pasta dish, which is perfect for those “Meatless Mondays” and is affordable enough to make on your own.

Rigatoni is a popular pasta in Southern and Central Italy. Given its ridged and tubular shape, these features enables the pasta to hold just about any kind of sauce very well. Typically, a tomato based sauce is used with rigatoni, but in this dish, a pumpkin puree is the vegetable of choice for the sauce.

rigatoni2

Pumpkin can be tricky and heavy in sauces. If your sauce becomes too thick while cooking this dish, use the reserved pasta cooking water to thin it out. Not only will this little trick improve the consistency of your sauce, but the starchy cooking water will also help the sauce cling better to the pasta.

This dish also features Pecorino cheese, an Italian sheep’s milk cheese similar in texture to cheeseParmesan with a salty, sharp flavor, which adds a nice counterpoint to the creaminess of the pumpkin sauce and pasta.

Overall, this dish was easy to prepare in under 20 minutes. And it was only 740 calories per serving. A great dish for a light lunch on the weekends or a light dinner during the weekday. This dish is easy enough to expand the ingredients to serve more guests.

************************************************************************************

Creamy Pumpkin Rigatoni

DSC05595 DSC05599

 

 

 

 

 

 

 

 

Serves 2

Ingredients:
1 shallot, minced
1 clove garlic, minced
10 sage leaves, finely chopped
1/4 bunch chives, finely chopped
8 ounces rigatoni pasta
1/2 cup water
1 tablespoon unsalted butter
1/8 teaspoon crushed red pepper
1 cup pumpkin puree
1/4 cup heavy cream
1/4 cup grated Pecorino cheese, divided
Kosher salt, to taste
Freshly ground black pepper, to taste

 

Directions:
Bring a large pot of water to boil over high heat. When water is boiling, add rigatoni ad a generous pinch of salt. Cook until al dente, 8 to 10 minutes. Reserve 1/2 cup pasta cooking water, then drain and set aside.DSC05600

Heat butter in a large skillet over medium heat. Add shallots and cook until sot and translucent, about 3 minutes. Add garlic, sage, and crushed red pepper. Cook until fragrant for about 1 more minute. Add pumpkin puree and 1/2 cup water and stir to combine.

DSC05601DSC05603

Simmer sauce over medium heat until warmed through, 2 to 3 minutes. Add heavy cream and half of the grated pecorino cheese and stir to combine. Reduce heat to medium low and simmer until thickened, 2 to 3 minutes more. Taste and add salt and pepper as needed.

DSC05605

DSC05606

Add the rigatoni to the skillet with sauce and stir to coat. Add reserved pasta cooking water, 1 tablespoon at a time until the sauce reaches the desired consistency.

DSC05608

To serve, divide the rigatoni evenly between 2 pasta bowls. Sprinkle over chives and remaining grated pecorino cheese.

DSC05616

DSC05621

 

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Advertisements

Pumpkin and Sage Ravioli with Spiced Apples and Pecans

 Why not whet your guests’ appetites for this Thanksgiving Dinner with  this impressive sweet and savory starter!

DSC07148 -2 P R otm@tk.jpg

Serves 4

Ingredients:
6 ounces whole pecans, shelled
1 Gala apple (See Cook’s Notes)
1 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
Dash of nutmeg
Pinch of salt
1 Tablespoon unsalted butter
One 9- ounce package Pumpkin and Sage  Ravioli (See Cook’s Notes)

Directions:
Prepare ravioli according to package directions. While ravioli boils, add the cinnamon, sugar, a chop the pecans, allspice, ginger, nutmeg and salt in a small bowl. Slice the apple in 4 quarters, and then slice the quarters into 1 inch slices. Toss the apples in the spiced sugar mix.

In a large skillet, melt the butter, add chopped pecans and apple, and sauté for 1 minute. When ravioli is ready, drain and arrange on the plate. Top the ravioli with pecan-apple mix, and serve.

Cook’s Notes:
Any variety of apple can be substituted for  the Gala apple.

Most grocery stores and large supermarkets carry various brands of fresh and frozen ravioli. If Pumpkin and Sage ravioli is not available in your area, a plain ricotta cheese ravioli can be used in this recipe as an alternative.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Pumpkin and Shrimp Corn Chowder

This chowder  recipe takes advantage of the last of the fall corn harvest and the arrival of pumpkins in the pumpkin patch. Diced potatoes  with a taste of smoked paprika and Creole seasoning gives this new seasonal favorite delivers a new twist to a not so traditional chowder. So warm and satisfying, this dish is perfect with a chunk of rustic French  bread.

Enjoy!

Serves 6 to 8

Ingredients:
4 Fresh ears of corn
1 pound medium shrimp, peeled and deveined
4 Tablespoons butter, divided
1 medium yellow onion, diced
1 medium red bell pepper, cut into ¼ inch dice
½ cup celery, diced
4 cloves garlic, minced
2 Tablespoons all purpose flour
½ cup celery, diced
4 cloves garlic, minced
1/4 teaspoon smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
1 bay leaf
4 cups chicken stock
1/2 pound Yukon gold potatoes, peeled, cut into 1-inch cubes
1/2 cup pumpkin puree
1 teaspoon Creole seasoning
1 cup heavy cream
Sprigs of flat leaf Italian parsley, for garnish

Directions:
In a shallow dish, with a serrated knife, strip the kernels off the corn. Set aside.

In a large Dutch oven, heat 1 tablespoon of butter over medium high heat and cook the shrimp for 4 to 7 minutes or until they become completely opaque and pink. Remove the shrimp to a plate, and set aside.

Heat the remaining 3 tablespoons of butter and cook the garlic, onions, celery and red bell pepper for 3 to 5 minutes. Add the corn to the Dutch oven and cook for about 5 minutes, stirring occasionally. Add the flour and continue to cook for an additional 2 minutes. When the flour begins to brown, add the smoked paprika, salt, black pepper, bay leaf, chicken stock, pumpkin puree and potatoes. Bring the chowder to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes.

While the chowder is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite sized pieces. Add the heavy cream, Creole seasoning, and chopped shrimp to the Dutch oven. Stir until the cream is incorporated and allow the chowder to heat through. Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf.

Ladle into soup bowls and serve warm, garnished with parsley sprigs and top with the remaining whole shrimp.

Style Notes:
Staub Burnt Orange Mini Pumpkin Cocotte (3/4 quart) 
The Home Cook’s personal, French White Plate, Venetian Glass Charger, and Silver Spoon

Pumpkin French Toast

DSC00965

This easy to make Pumpkin Spice French Toast recipe is a fun Autumnal twist on a favorite breakfast dish. Flavored with a subtle pumpkin spice flavor, the bread slices are quickly soaked in an egg pumpkin milk bath then pan fried in butter to perfection. I used a homemade cinnamon bread in this recipe, but feel free to use whatever type of bread that you like. The finishing touch:  a  light dusting of powdered sugar and a drizzle of warm maple syrup,  will make this a breakfast treat that entire family will enjoy.

Bon Appetite!

Serves 4
Ingredients:
3/4 cup milk
3 eggs
1/4 cup unsweetened canned pumpkin
2 Tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice (click here for the recipe)
2 Tablespoons melted butter or non-stick spray
8 slices of day old French bread or brioche
Powdered sugar, for serving
Pure maple syrup, for serving

Directions:
In a small bowl, whisk the milk, eggs, pumpkin, sugar, cinnamon, vanilla, and pumpkin pie spice.

Coat a cast iron skillet or griddle with melted butter.

Soak the bread slices in the egg mixture for 2 seconds on both sides. Do not let the bread soak very long, or the bread will become soggy.

Heat the skillet on medium heat. Place the battered slices in the skillet and fry the slices long enough until each side is dry and speckled brown, about 2 to 3 minutes.

Dust the French toast with powdered sugar and serve with warm maple syrup and a pat of butter.

 

Style Note:
Plate: Lauren By Ralph Mandarin Dinner Plate

Pumpkin Pie Spiced Lattes with Honey Whipped Cream

Starbucks debuted it’s Pumpkin Spice Latte in the Fall of 2003 Vancouver and Washington, D.C.  By 2004, it was in all the Starbucks Coffee Shops and the public has been addicted to it ever since. Over 200 million cups of this seasonal beverage has been sold since it was introduced in 2003.

If you are a Starbucks Pumpkin Spice Latte drinker, you do not have to wait in line to get this popular drink, especially if you can make it home and have it any time you crave it. I tailored the drink to my own taste by adding  cayenne pepper for a kick and cardamon and a little bit of whipped cream with just a touch of honey.

Enjoy!

Makes 2 drinks

Ingredients:
2 Tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish (click here for the recipe)
Ground cayenne pepper, to taste
Ground cardamom, to taste
2 Tablespoons sugar
2 Tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1 cup heavy cream
1 Tablespoon honey

Directions:
In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice, cardamom and dash of the cayenne pepper for 2 minutes and is fragrant. Stir constantly.

Add the sugar and stir until the mixture looks like a bubbly thick syrup.

To warm the milk, whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it does not boil over.

Carefully process the milk mixture with a hand blender or in a traditional blender. If you are using a traditional blender, hold the lid down tightly with a thick wad of towels to prevent scalding or burning your hands. Blend the milk until it is  frothy.

Meanwhile, in a medium bowl, whip the heavy cream and honey until firm peaks form.

To serve the lattes, add the espresso to  the pumpkin mixture; stir  and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, cardamom or nutmeg if desired.Serve immediately.

Cook’s Notes:
Espresso Substitute:
If you don’t have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.

Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate.

To make 8 full servings, cook 1/2 cup pureed or canned pumpkin with 2 teaspoons pumpkin pie spice, 1/2 teaspoon black pepper, and 1/2 cup sugar. Stir in 1/2 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.

Chicken with Pumpkin and Ancho Chile Mole Sauce

Photo Credit: Williams-Sonoma, 2015

During October, the seasonal menu is filled with pumpkins and this classic Mexican sauce has a unique spin when combining pumpkin and almonds with cocoa, chiles, allspice berries, cloves and cinnamon. The mole sauce can be made ahead of time, and for a super-quick supper, simply combine the sauce with browned chicken thighs and then simmer. Dress up the dish with chunks of fresh pumpkin and crunchy pepitas (toasted pumpkin seeds) to create a beautiful yet easy one-pot dish that will turn heads at an autumn dinner party.

Chicken with Pumpkin and Ancho Chile Mole Sauce
(Pollo con Mole de Chile Ancho y Calabaza)

Serves 4 to 6

Ingredients:
For the Pumpkin Mole:
1/2 white onion, peeled, charred
6 garlic cloves, charred, peeled
3 ancho chiles, stemmed, seeded and opened
1/4 cup slivered almonds
5 whole cloves
1/2 teaspoon ground cinnamon
8 whole allspice berries
2 Tablespoons vegetable oil
One 15-ounce can pumpkin puree (about 1 3/4 cup)
3 cups chicken broth
Kosher, to taste
3 Tablespoons brown sugar, or to taste
1/4 teaspoon cocoa powder

Directions:
Place the onion and garlic in a baking sheet under the broiler. Char for 9 to 10 minutes, flipping once in between. Once they are soft and charred, remove from the heat. When the garlic is cool, peel.

In an already hot skillet or comal set over medium-low heat, toast the ancho chiles for about 15 to 20 seconds per side, until they brown and crisp without burning. Place toasted ancho chiles in a bowl covered with boiling water. Soak for 10 to 15 minutes until they are plumped up and rehydrated.

In the same skillet, toast the cloves and all spice until aromatic, about a minute. Remove from the heat. Toast the almonds and cinnamon, stirring often, until lightly browned, 4 to 5 minutes.

Place the onion, garlic, chiles, 1/2 cup of chile soaking liquid, almonds, cloves, cinnamon and allspice in the blender and puree until smooth.

In a soup pot or casserole, heat the oil and pour the pureed mixture over medium heat. Add the salt, brown sugar and cocoa powder. Cook for about 5 minutes, stirring frequently to help prevent the sauce from sticking to the bottom of the pan. The color will darken considerably.

Add the pumpkin puree and chicken broth to the sauce. Stir well until the pumpkin puree has dissolved, it will have a silky consistency. Continue to cook for about 12 minutes, stirring occasionally. If using immediately set aside.

For the Chicken:
4 Tablespoons vegetable oil
1 pound pumpkin or winter squash, peeled and cut into 3/4-inch chunks
6 bone-in, skin-on chicken thighs
Kosher salt, to taste
Freshly ground pepper, to taste
15 ounces pumpkin ancho chile mole sauce
1 lemon, quartered
2 cinnamon sticks for garnish
2 Tablespoons toasted pumpkin seeds
Cilantro leaves, for garnish

Directions:
In a large fry pan over medium heat, warm 2 tablespoons of the oil. Add the pumpkin and sauté, stirring occasionally, until the pumpkin is slightly tender, 5 to 7 minutes. Transfer the pumpkin pieces to a plate and set aside.

Season the chicken all over with salt and pepper. In the same pan, warm the remaining 2 tablespoons oil. Add the chicken, skin side down, and cook until browned and crisp, about 8 minutes. Transfer to a plate and pour off the excess fat in the pan.

Return the chicken, skin side up, to the pan and add the simmer sauce. Return the pumpkin to the pan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover and cook until the chicken is cooked through and the pumpkin is tender, about 20 minutes.

Garnish with lemon quarters and cinnamon sticks. Sprinkle with the toasted pumpkin seeds and cilantro and serve immediately.

Pumpkin Butter Roll

I have to admit, as a home cook, I do not like wasting anything in the kitchen…..

October should be National Pumpkin Month, given that the gourd is in peak season right now, just in time for Halloween and all of those jack-o-lanterns that will be doting the neighborhoods, greeting Trick or Treaters……

But I digress…..

When carving all those pumpkins, you are going to have plenty of pulp and seeds left over. You can make spiced pumpkin cupcakes, spiced pumpkin tea, or even make a puree and freeze it to be used next month in those Thanksgiving pies.

But I like “playing” with food. Instead of making a traditional Southern Butter Roll, I added just a touch of pumpkin puree to the dough and created a Pumpkin Butter Roll with a caramelized milk soaking sauce topped off with confectionary milk glaze.
10640994_755300264519127_8377873746214130201_n

And it was surprisingly delicious…….