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.

Bread & Chili for an Autumn Day

This week I doubled the recipe and baked enough pumpkin bread for two events: a early Thanksgiving dinner for a local homeless shelter and a our monthly church potluck. I haven't made pumpkin bread in a few years, but can always count on it when I go home for Thanksgiving. I also tried a new chili recipe, adapted from Offbeat & Inspired. It's always fun to find new flavor combinations. Enjoy!

Pumpkin Bread

(Makes 2 large loaves or 3 small loaves)

2 2/3 cups Sugar

2/3 cup Canola Oil

4 Eggs

16 oz Pumpkin puree

2 tsp. Vanilla extract

2/3 cups Water

3 1/2 cups Flour

1/2 tsp. Baking Powder

2 tsp. Baking Soda

1/2 tsp. Cloves

1 1/2 tsp. Salt

2 tsp. Cinnamon

dash of Allspice

dash of Ginger

In a large bowl, combine wet ingredients, mix well. In a smaller bowl, combine dry ingredients, mix well. Add dry to wet and stir well.

Grease baking pans and pour batter 3/4 full. Bake at 325 degrees for approximately 1 hour. Serve alone, or top with Cream Cheese frosting.

Turkey Apple Squash Autumn Chili

Olive oil

2 tsp minced garlic

1 large Onions, diced

1 large Red or Yellow Bell Pepper
1 lb. lean Ground Turkey
2 cans of Diced Tomatoes

1/2 large Acorn Squash, diced
1-2 large Apples, diced

1 tbsp. Honey Mustard
Black Pepper
2 tsp. Cinnamon
1 tsp. unsweetened Cocoa Powder
1/2 tsp. Espresso Powder
1/2 tsp. dried Rosemary
1 tsp. Chili powder
1/4 tsp. Cayenne Pepper

Ground Sage

2 Tbsp. Balsamic Vinegar
2 cups low sodium Turkey Broth

Roast acorn squash on a greased baking pan at 400 degrees.

In a large pot, sauté onions and peppers with oil and garlic. Add ground turkey and apples. Cook until meat is browned and apples veggies are tender. Add spices, etc. Stir well, and then add broth. Bring to a boil, reduce heat and simmer for 15-30 minutes.

 

Acorn Squash, Sausage, and Spinach Pasta Bake

A few weeks ago I stumbled upon a blog called A Household Almanac. It's a beautiful website, and one of the recipes inspired me to adapt this one. It turned out very well, a perfect fall-day meal.

Acorn Squash, Sausage, and Spinach Pasta Bake 

inspired by the Rachel Schultz Household Almanac

 

1/2 large Acorn Squash

1 pound Sausage

1 cup Spinach

1 Onion, diced

3/4 box/bag  of medium Shell pasta

1 cup Ricotta

1 tbsp. Garlic

2 Tbsp. Red Wine Vinegar

Ground Sage

Oregano

Basil

Pepper

Parmesan Cheese

Preheat oven to 350 degrees.

Bring a pot of water to boil. Cook pasta until al dente. Drain and set aside.

Cook acorn squash in a covered pot with steamer. Cook until fork-tender. Allow to cool and scoop out squash.

Sauté sausage and onion in a skillet. When sausage is mostly browned, add spinach. Cook until spinach is wilted and remove from heat. Add squash, ricotta, garlic, vinegar, and spices. Stir well, then combine with pasta.

Grease large baking pan and pour in pasta mixture. Sprinkle with Parmesan Cheese. Bake for 20-25 minutes, or until top begins to brown.