Friday, November 14, 2008

Ravioli in a Pumpkin, Butter, and Balsamic Sauce

This was beyond good and takes less than fifteen minutes to make! I do not have a clue who or what is giving me weird recipe ideas or if its coming out of my own brain but I would have never thought to combine these ingredients till I looked in the pantry and saw the ravioli and abundance of pumpkin I had leftover from my halloween pumpkin! Try it... its really yummy

You want a pan that is big enough to hold all the raviolis in one layer. If you are doubling it, cook two batches or use two pans.

12 large cheese filled ravioli
6 T butter
4 T balsamic vinegar
1- 1 1/2 c pumpkin puree or about 1-2 cans of it
a little sprinkle of grated parmesan for garnish
option - chopped sage leaves for garnish.

Seriously.

Find a shallow pan big enough to put raviolis in a single layer over medium high. Melt the butter over medium high. Let the butter bubble up and froth a minute till its good and hot. Add ravioli and cook without playing with them, for 2-3 minutes till they begin to brown. Flip them over, and cook 2 more minutes, Add balsamic. It will bubble and carmelize a little. Leave this for a minute more. Dump pumpkin on top. Flip raviolis one more time to heat up pumpkin and let simmer for about 2 more minutes.

Put on plates. Sprinkle with parmesan cheese and if desired some chopped sage leaves for garish.

I cannot believe how good this tasted! A great way to wash it down is with a cool glass of organic apple cider.



Monday, November 3, 2008

Too Good to be Good For You Chile

I made this up this week because I cooked down my jack o' lantern for the thanksgiving pumpkin pie and had enough pumpkin leftover to play with.  This is what I call a Sunday afternoon meal - get the whole family involved with the chopping and it won't take long at all...  This takes corn, beans, and squash to a whole new level. Its so healthy you'll be glowing!

4 T olive oil
3 T chile powder
1 T garlic powder
2 T oregano, dried
1 T salt

1 lb ground beef, turkey, or omit it altogether for vegetarian chile

1/2 large sweet onion (Vidalia, walla walla),
chopped into bite sized pieces
2 cloves garlic, finely chopped

1 red bell pepper, chopped into bite sized pieces
1 green bell pepper, chopped into bite sized pieces
1 yellow bell pepper, chopped into bite sized pieces
2 ears of corn, wash and cut the kernals off OR 1 can corn

2 yellow summer squash, chopped into bite sized pieces
2 zucchini squash, chopped into bite sized pieces

4 cups pumpkin puree (about 2 cans is fine or you can make it)
1 14.5-ozcan broth - any kind
3 28-oz cans whole tomatoes, tomatoe puree, or diced tomatoes

1 small can chipotle chiles in adobo (look in the
international section... you will only use about 2 T)

1 28 oz can of black beans, or 2 smaller cans, strain
and rinse off bean liquid before using.

Heat the olive oil in a LARGE soup pot over medium high. Add onions, garlic, ground meat, chile powder, garlic powder, oregano, and salt.  Stir and saute till the meat is browned and onions are slightly translucent. Dump in the green, yellow, and red bell peppers and corn and cook them about 4 minutes too.  Add the squash, stir and cook about 4 minutes more.

Dump in the broth, tomatoes, and pumpkin puree.  Now chop up enough chipotles to make about 2 T. This stuff goes a LONG way so don't overdue it unless you want five alarm chile. Up to you! But I'd start with this, taste it after a half hour of simmering and then add more if you want.

Stir and simmer on low heat for at least half an hour. Transfer to jars, bowls, tupperware, share with friends.



Saturday, November 1, 2008

Easy Tuna Casserole

2 regular size cans tuna in water

1 T butter, 1 T olive oil
1 stalk celery, diced
2 carrots, diced & peeled
1 large clove of garlic, minced
1/4 large onion, or 1/2 small, diced
2-3 very small red potatoes, or 1 larger one, diced into little pieces
1 c mayo
1 c sour cream
1 1/2 c milk
1 bag shell pasta (I like the big ones)
1 1/2 T dill
1 t salt
pepper to taste
1/3-1/2 c breadcrumbs
1/2 T butter

Heat water in a big pot for pastas. Add the pasta and the potatoes to the same water since they take about the same time to cook.

Heat 1 T butter and 1 T olive oil over medium heat. Saute celery, carrots, onions, and garlic in this mixture till crisp tender - a few minutes. In a big bowl, mix the cooked veggies with the tuna. When the pasta and potatoes are done, dump them in. Mix in dill, salt, and pepper.

In a separate bowl, mix mayo, sour cream, and milk. Dump over pasta/tuna/veggies, and mix well. Pour into a greased 13 x 9" or similar casserole dish. Top with breadcrumbs, dot with butter, and bake in a 350 degree oven for 15-20 minutes just till breadcrumbs brown. Easily reheated and good all week!