A Mid-Winter Lasagna and Soup

Last week I experimented with pumpkin. Most people will tell you that pumpkin is so "last season," but I enjoy it no matter the weather outside. After making some basic pumpkin bread I had a little pumpkin left over. . . so I decided to add it to marinara sauce, and wow! It was so good. And thus the idea for Pumpkin Marinara Lasagna was born.

Pumpkin Marinara and Spinach Lasagna

Lasagna Noodles
Pumpkin puree
Marinara Sauce
Spinach (frozen or fresh and wilted)
Ricotta Cheese
One Egg
Garlic
Oregano
Pepper
Mozzarella Cheese

Cook noodles until al dente. Drain and set aside. Whip together ricotta, egg, garlic, oregano and pepper. Combine pumpkin and marinara sauce in a medium bowl.

Layer ingredients in a greased pan (as desired, but with at least two layers of noodles). Bake for 30-45 minutes at 350 degrees, or until top cheese is golden brown.


Potato Leek Soup with Steak, Red Pepper, and Kale

Olive Oil
1/2 Onion
2 Leeks
Steak, cubed into small pieces
Garlic
5 small red Potatoes, cubed
1 Red Pepper, diced
Kale, diced
1/4 cup White wine (optional)
3 Tbsp. Red wine vinegar
One carton Chicken Broth 
Paprika
Sage
Dried Parsley
Black Pepper

In a medium pot, boil cubed potatoes until tender. Drain and set aside. Cook cubed steak until browned. Add onions, leeks, red peppers. Add kale, herbs, spices, wine and vinegar. Cook a little longer, then add potatoes and broth. Bring to boil, reduce heat and simmer for 20 minutes. Serve with Parmesan Cheese.

Guest Recipe: Turkey Sausage Stuffed Acorn Squash

This Christmas I visited my extended family in Colorado. It's always fun to have dinner around a full table. My Aunt Kim made this dish, and it was quite amazing. 

Turkey Sausage Stuffed Acorn Squash

(serves 8)

4 medium Acorn Squash

1 cup Cherry Tomatoes

1 lb. Italian Turkey Sausage Links, casings removed

1 cup Mushrooms, sliced

1 medium Apple, peeled and finely chopped

1 small Onion, finely chopped

2 tsp. Fennel Seed

2 tsp. Caraway Seed

1/2 tsp. Sage

3 cups fresh Baby Spinach

1 Tbsp. Thyme

1/4 tsp. Salt

1/8 tsp. Pepper

8 oz. Fresh Mozzarella Cheese, chopped

1 Tbsp. Red Wine Vinegar

Pre-heat oven to 400 degrees. Cut squash in half, discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place in a roasting pan, hollow side down; add 1/4 inch of hot water and halved tomatoes. Bake uncovered for 45 minutes.

Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion, and seasonings over medium heat 8-10 minutes, breaking sausage into crumbles. Drain excess liquid. Add spinach, salt, pepper; cook and stir two minutes. Remove from heat.

Carefully remove squash from pan. Drain liquid, reserving tomatoes. Return squash to pan, hollow side up. Stir cheese, vinegar and tomatoes into the sausage mixture. Spoon into squash. Bake 5-10 minutes or until squash is easily pierced with a fork.