Salmon with Pumpkin Pasta

Yes, I understand that pumpkin is mostly a fall ingredient, but squash is in season during the winter. Hey, pumpkins are a squash! I know technicalities. I still love pumpkin. In this recipe you get a slight pumpkin flavor, and the nutmeg really makes it just perfect.

It is kind of sad that the holidays are over; it's my favorite time of year. Well, now that it's a new year, it's a chance to make this one better than the last. 2014 wasn't a horrible year, though there are some things that didn't go perfectly. Of course that happens with every year. I know 2015 will be hard, but I know we can push through and make it great! Happy New Year!!

Cool Salmon & Couscous Salad with Snap Peas, Orange, & Mint

I have been tempted to try a lot of new things. Like a cold salmon couscous salad for example. I would have never even thought twice about making this. When I saw this recipe I was actually excited to try it. So much nutrition and flavor! 

Now I had to cook my snap peas before mixing everything together. I am allergic to raw snap peas. I know weird. If they are cooked though I am all good. So just so I wasn't thrown any curve balls while eating I simply sauteed the snap peas for a few minutes. This dish is so flexible you could really do anything you want.

Manicotti w/ Meat Sauce

Man, this has been one hot summer. Living in the midwest, compared to the Pacific Northwest, has been a definite change for us. We were used to summers that get up to only 70 maybe 80 degrees. Now we are close to 100 degrees. Thankfully we have AC. :)

I have been making Manicotti since I was a teenager. My mom has been making it since I can remember. This was one of the first dishes I made for my husband when we started dating, so you can say I know Manicotti. There hasn't been one recipe that I have stuck with though. I like to mix it up. This was the first time I have made this with a meat sauce, and really liked it. One thing I love about Manicotti is that you can do whatever you want to the filling or sauce. The picture of ingredients doesn't show the Italian Seasoning, because I decided to add that in later. You could really put anything you like in the filling. I love a versatile dish!

To make it easier on yourself, and not make a huge mess, put the filling in  large zip lock bag (or a pastry bag if you are fancy and have one). Snip off the corner and twist the top to apply pressure.

Look how easy that is to fill those delicious shells! No mess and really quick!

Manicotti
adapted from Cooking for Less Pasta

Ingredients:
1 container (15oz) light ricotta cheese
2 cups (8oz) shredded low moisture mozzarella cheese
1/2 cup low-fat cottage cheese
2 eggs, beaten
2 tablespoons grated parmesan cheese
1/2 teaspoon minced garlic
Salt and pepper
1 teaspoon Italian seasoning, divided
1 package (8oz) uncooked manicotti shells
1 lb ground lean turkey
1 jar (26oz) pasta sauce (any kind/flavor you like)
2 cups water

Directions:

1. Preheat oven to 375º.
2. Combine ricotta cheese, mozzarella, cottage cheese, eggs, parmesan, and garlic in large bowl; mix well. Season with salt and pepper to taste, and 1/2 teaspoon Italian seasoning. Fill manicotti shells with cheese mixture; place in 13x9 inch baking dish. 
3. Brown turkey in large skillet over medium-high heat, stirring to break up meat. Season with salt and pepper, and remaining 1/2 teaspoon Italian seasoning. Drain fat. Stir in pasta sauce and water (mixture will be very thin). ** Pour sauce over filled manicotti shells.
4. Cover with foil and place dish on a baking sheet, incase of any overflow. Bake for 1 hour at 375º or until the sauce is thickened and shells are tender. Let sit for 5-10 minutes, sauce will continue to thicken as it sits. 

**At this point, before pouring sauce over manicotti shells, I seasoned the meat sauce with some red pepper flakes and more Italian seasoning. You can skip that or put in any other spices you like.

Serves 6.

Nutrition: Calories 497; Fat 21g; Protein 40g; Carbs 41g; Cholesterol 159mg; Fiber 4g

Shrimp w/ Tomatoes & Scallion Couscous

So we are getting to our first month here in Colorado Springs and we are still loving it! After getting everything unpacked, well almost everything, our new apartment is really starting to feel like home. It's so nice coming home to our own place and making dinner together. I have been waiting an entire year to make dinner with my better half again! Okay done with the sappy stuff lets get to the food. :)

This is a great light dinner or quick lunch. Shrimp, with tomatoes and a crunchy flavorful bread crumb topping. So easy, yet delicious! We paired it with a mound of scallion coucous, just adding another layer of flavor. If you are in a rush on a weeknight, just get going on this. Takes almost no time at all!

Shrimp w/ Tomatoes & Scallion Couscous
Cookinglight Magazine Jan/Feb 2011

Ingredients:
Shrimp:
1 1/2 cup bread crumbs (or 3oz french bread in processor)
1/2 cup finely chopped fresh parsley
2 garlic cloves, minced
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 medium tomatoes, cut into 1/4-in thick slices (about 1lb)
2 tablespoons balsamic vinegar

Couscous:
3/4 cup low-sodium chicken broth
1/2 water
3 green onions, chopped
1 cup whole wheat couscous

Directions:

1. Preheat oven to 450º.
2. Combine breadcrumbs, parsley, and garlic. Heat 1 tablespoon butter and 1 tablespoon oil in large skillet over medium-high heat. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.
3. Coat bottom of a 13x9-in baking dish with remaining 1 tablespoon oil. Arrange shrimp in a single layer in bottom of dish; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with 3/4 cup breadcrumb mixture; top with tomato slices. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with remaining 3/4 cup breadcrumb mixture; dot with remaining 1 tablespoon butter. Bake at 450º for 12 minutes or until the shrimp are done.
4. While shrimp is cooking, bring chicken broth and water to a boil. Gradually stir in 1 cup couscous; remove from heat and cover for 5 minutes. Fluff couscous with a fork; stir in scallions.
5. When shrimp are done, drizzle with vinegar. 

Serves 6.

Nutrition: (shrimp w/o couscous) Calories 364; Fat 16.5g; Protein 37.1g; Carb 16g; Cholesterol 274mg

Butternut Sage Pasta

I have so many fall recipes that have yet to be posted! Please forgive me for being behind the seasons. Although dish isn't too far away. Butternut squash is still considered a winter ingredient and hey, it's still winter right? I am always the person that sees Christmas as winter and then after the New Year it's almost spring, even though it's still months away. :) It can't be spring when the temperature outside is in the 20's and there is ice on my car. 

I really liked this dish. The flavor is very subtly so if you want to add a bit more spice, just sprinkle in a bit of paprika or cayenne pepper. I believe near the end of cooking I put in about a teaspoon of paprika and the flavor really took off. If you enjoy all the flavors of winter, you must try this!

Plus, you can see how easy this recipe is at the lack of pictures I took. Well, really I just forgot to take pictures because it was all done so fast. See how I justify my forgetfulness. :)

Butternut Sage Pasta
epicurious

Ingredients:
1 lb peeled and cubed butternut squash
1 small onion, diced
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh sage
1 1/2 cups water
3/4 teaspoon salt
 1/2 teaspoon pepper
1 cup finely grated Parmigiano-Reggiano, if desired (Could be used in sauce or only as garnish. If using for garnish you won't need the full cup.)
1 lb rotini or penne pasta

Directions:

1. Heat butter in a 5-6qt heavy pot over medium-high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add cubed butternut squash, diced onion, water, salt, and pepper and simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, about 8-10 minutes. 
2. Meanwhile, cook pasta according to package directions, reserve 1 cup pasta water when ready to drain. When butternut squash is fork tender transfer mixture to a blender, or use an emersion blender if you have one. Blend until smooth. 
3. Toss cooked pasta with enough butternut squash sauce to coat evenly. If necessary, add a little bit of the reserved cooking liquid to thin it out. Garnish with cheese. 

Serves 4-6

Pumpkin Macaroni & Cheese

Happy Thanksgiving to everyone! Right now my turkey is in the oven getting nice and golden brown. My stuffing is keeping warm and my cheesecake is chilling in the fridge. I am set for a huge Turkey Day dinner!

I thought this out of the box (not literally) mac and cheese dish would be a great addition to any fall meal. Pumpkin, as you all know, is my favorite and I was so excited when I realized you could put it in mac and cheese. When I told people I made this, their first reaction was, "That's weird." Really though, it was fantastic. The pumpkin was not to strong, but with the nutmeg and paprika seasoning you definitely get the great fall flavor. It was so cheesy and gooey. I loved it!

I hope everyone has a great Holiday and gets to spend time with the ones they love. :)

Pumpkin Macaroni & Cheese
adapted from gimmie some oven

Ingredients:
1 (12 oz) can 2% evaporated milk
1 (15 oz) can pumpkin puree
2 large eggs
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/8 teaspoon nutmeg
12 oz uncooked elbow pasta
2 1/4 cup reduced fat/part skim cheese (I used Italian blend)
1/4 cup panko bread cups

Directions:

1. Preheat oven to 400. Spray a 2 qt baking dish with cooking spray.
2. Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return back to pot. 
3. While the pasta is cooking, in a separate bowl, whisk together the evaporate milk, pumpkin, eggs, paprika, chili powder, nutmeg, salt and pepper until combined. Once the pasta is cooked and drained, pour the evaporated milk mixture into the pot with the pasta and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3-4 minutes, or until sauce comes to a simmer and thickens.
4. Remove from heat and stir in 2 cups of the cheese until melted and evenly-distributed.
5. Pour into prepared baking dish and sprinkle top with bread crumbs and the remaining cheese. 
6. Bake for 20-25 minutes, or until cheese is bubbling and the breadcrumbs are toasted. Remove from oven and serve immediately. 

Waist Friendly Butternut Squash Lasagna

Next to pumpkin, butternut squash has always been one of my favorite things. Every fall I look forward to making something new with this fantastic fall ingredient. I love butternut squash ravioli, but that is a bit time consuming, so I had to settle for something a little easier. Lasagna was a close second and I have no regrets. This is a perfect blend of fall flavors, and a great way to get everyone together for a chilly autumn meal. 

It may seem like a lot but it will wilt down. 

I should have put more lemon zest in but I didn't have enough lemons. 

Ooey Gooey cheesiness!! :)

Waist Friendly Butternut Squash Lasagna
singlegirlkitchen

Ingredients:
1 pound whole wheat lasagna noodles
2 to 2.5 pounds butternut squash (cut into 1 in cubes)
olive oil
salt and pepper to taste
4-5 ounces cremini mushrooms, washed and sliced
1 medium onion, chopped
3 cloves garlic, finely minced
1/4 cup white wine
1 cup milk, plus additional if needed
1 teaspoon grated nutmeg
1 tablespoon grated nutmeg
1 tablespoon lemon zest
1 teaspoon minced fresh thyme leaves, plus additional for garnish
1 1/2 cups shredded italian blend cheese

Directions:

1. Heat the oven to 375ºF. Peel and seed the squash. Cut into 1-inch cubes and toss with 1 tablespoon olive oil and a generous amount of salt and pepper. Spread on a baking sheet and roast for 30-40 minutes or until extremely soft. 
2. While squash roasts, bring a large pot of water to boil over high heat. Add the lasagna noodles and cooking according to directions on package. When cooked, drain and lay out on clean kitchen towels to dry. 
3. Heat a drizzle of olive oil in a large saute pan. Turn the heat to medium-high, add onions and cook until tender and fragrant, add mushrooms and 1/4 cup white wine. When mushrooms and onions are tender, and most of the liquid absorbed, push the onions and mushrooms to the sides, turn the heat to medium, and add the garlic and spinach to the center of the pan. Cook until the spinach is wilted, just a few minutes. Turn off the heat and season the vegetables with salt and pepper.
4. At this point the butternut squash should be out of the oven and cooled slightly. Scrape all the squash into a food processor or blender and add 1/2 cup milk, the nutmeg, lemon zest, and thyme. Puree, adding the remaining milk as you go, until smooth and creamy, but not too thin. (Think thin fruit smoothie) Add salt and pepper to taste.
5. Lightly grease a 9x13 inch baking dish with olive oil. To assemble the lasagna, spoon about 1/4 of the butternut squash puree into the bottom of the prepared baking dish and spread thinly to coat the bottom. Place 1/4 of the noodles on top (four noodles) and then spread 1/3 of remaining sauce on noodles. Top with 1/2 of the cooked vegetables, and 1/2 cup cheese. Add another layer of noodles, then sauce, then the rest of the vegetables, and 1/2 cup cheese. Place the final layer of noodles over the vegetables and spread the last 1/3 of the sauce over the top. Sprinkle evenly with the remaining 1/2 cup cheese and a pinch of thyme leaves.
6. Cover the lasagna with foil and back at 375ºF for 30 minutes. Remove the foil and continue to bake for 10 to 15 minutes or until the top is golden and the cheese is gooey. Remove from the oven and let stand uncovered for 5 to 10 minutes before slicing. 

*For leftovers you can cut individual servings, wrap in foil, and freeze in a large freezer bag. Then put straight into oven with foil!

Serves 6 to 8

Nutrition: Calories 233; Fat 7g; Protein 12g; Fiber 6g; Cholesterol 11mg; Carb 34g

Beef Daube Provencal

Now if you do not call this recipe perfect fall comfort food then I don't know what your description of comfort food is. I prepared this with my crock pot. I will use any excuse to use my crock pot really. My house started to smell great and I couldn't want to eat dinner, even when it was 4 hours away. The wine gave the beef such a full rich flavor, and paired beautifully with the fresh herbs.

I may not be able to pronounce the name of this recipe, but I will gladly eat it everyday. :)

Beef Daube Provencal
CookingLight 

Ingredients:
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2 lbs) boneless chuck roast, trimmed and cut into 2-in cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrots
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 oz) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked)

Directions:

1. Preheat oven to 300º. (If using slow cooker, skip this step and do not preheat oven.)
2. Heat oil in a small dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browning bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. 
3. If baking; cover and bake at 300º for 2 1/2 hours or until beef is tender. Disgard bay leaf. Serve of noodles.
4. If using slow cooker; prepare through step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Serves 6.

Nutrition: Calories 367; Fat 12.8g; Protein 29.1g; Carb 33.4g; Fiber 3.9g; Cholesterol 105mg

Spicy Chicken Rigatoni

As much as I love cooking at home, I love going out to eat. Those nights when we get dressed up and have a nice meal with a glass of wine. Of course, I could do all that at home but it's not the same! I even like those lazy days when we just go to our favorite burrito or sub sandwich place. Just the fact that I don't have to cook sometimes, but I still get a delicious meal.

This recipe is from one of my favorite restaurants in downtown Seattle. We went for dinner on New Years Eve a few years ago and we ordered this plate by recommendation. Now I love spicy foods, and I was not expecting this dish to have such a kick. It didn't kill the flavor of the pasta, but really enhanced it. When I found this recipe I just had to make it. It has been a long time since I have been to this restaurant, and I didn't see going anytime in the near future. Of course it wasn't exactly the same, although surprisingly the recipe was really close to the restaurants dish. I did make a few alterations to "slim" it down a little, but it did bring back great memories of delicious times at one of my favorite food places!
 



If you want a little less of a kick, feel free to use the red pepper flakes to your taste.



The recipe called for more oil, but I took it down a little. I think there could have been less oil either way. Next time I will probably use a few tablespoons less than what I put in.

Spicy Chicken Rigatoni

adapted from Buca Di Pepos

Ingredients:
1/4 cup oil
1/2 tablespoon red pepper flakes, plus additional for garnish
1/8 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon chopped garlic
6 oz chicken, sliced
1 1/2 cup three cheese marinara sauce
1/4 cup peas
1 lbs rigatoni pasta, cooked according to package and drained

Directions:

1. In a saute pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper, and garlic; saute just long enough for garlic to caramelize and red pepper to release flavor in oil. Add sliced chicken and saute briefly to coat in spices and garlic. 
2. Add sauce and bring to a simmer. Cook until sauce thickens slightly and chicken is throughly cooked. Turn off heat, add peas and incorporate into sauce.
3. Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with sauce. Place pasta and sauce in serving bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

Serves 8.
Nutrition: Calories 408; Fat 18g; Carb 47g; Cholesterol 30mg; Protein 15g; Fiber 3g

Southwest Lasagna Rolls

Oh man this week has been a tough one. I have been feeling some kind of sick almost everyday and it lead to three full days of fever, stuffy nose, and nausea. Yesterday was our first year wedding anniversary and I was laying in bed all day with a pile of tissue on my night stand; and nothing but soup for breakfast, lunch, and dinner. As much as I would have loved to have my husband home, I'm happy he didn't have to see me in all my glorified sickness. Not the prettiest thing in the world I'm sure. Being sick also keeps me from the kitchen. Which is not good when all I want to do is bake lots of muffins and cookies; all with pumpkin in them of course. I can not wait to get over this sickness, whatever it is, and get back to making delicious fall comfort food. 

This recipe was simple and so delicious. It had a warm, not too spicy, flavor with the perfect blend of cheese, chilies, and beans. Definitely something that can be made ahead of time and baked when ready to eat!

Southwest Lasagna Rolls
from tasteofhome Guilt Free Cooking

Ingredients:
1 can (15oz) fat-free vegetarian chili
1 carton (15 oz) reduced-fat ricotta cheese
1 cup (4 oz) shredded Mexican cheese blend
1 can (4 oz) chopped green chilies
1 teaspoon taco seasoning
1/4 teaspoon salt
8 lasagna noodles, cooked and drained
1 jar (16 ounces) salsa

Direction:

1. In a large bowl, combine the chili, cheeses, chilies, taco seasoning and salt. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13inx9inx2in baking dish coated with cooking spray. 
2. Cover and bake at 350º for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through. 

Serves 8

Nutrition: (1 roll) Calories 259; Fat 6g; Cholesterol 23mg; Carb 31mg; Fiber 6g; Protein 15g