Sew, Jenn-O….

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Tasty Tuesday – Pumpkin Sage Sausage Sauce over Pasta November 13, 2012

Filed under: Recipes — Jenn-O @ 12:51 pm
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I’ve never really cared for pumpkin. It’s not a flavor I particularly care for, or at least I thought. Living in Italy during the fall you will see a lot of restaurants making recipes with pumpkin. I kept hearing people talk about the wonderful pumpkin gnocchi, pumpkin tortellini, and pumpkin pasta was at different places they’ve tried it. So, I decided to give it a try. Wow! It was delicious! I converted and would look for different menu items with pumpkin when it was that time of year. My favorite pumpkin dish is pumpkin gnocchi topped with smoked cheese. And the best place I’ve had it was at the Cordenons Festa della Zucca (Cordenons Pumpkin Festival). That gnocchi just melted in your mouth!!

A week or so ago a friend of mine sent me a link to a pumpkin pasta recipe. I couldn’t wait to try it. Right now we are staying with my MIL and she has a garden with quite a few pumpkins. My husband insisted that he did not want to try a pumpkin recipe, even though he loved the pumpkin gnocchi in Italy. He’s  stubborn, what can I say. So, the other night he went to the Huskies football game and I stayed home and decided to make this dish so there wouldn’t be any huffing and puffing over it.

It took a little while to cut up the pumpkin. It wasn’t something I had done before besides the annual ritual of carving a jack-o-lantern. I wasn’t sure of the best way to go about it so I just went at it. I sliced it in half and pulled out all the seeds and guts. Then I sliced it into smaller pieces and used a paring knife to  peel it. I chopped it up into bite sized pieces and realized I had way more than I needed. So, I saved half and used the other half.

The pasta came out really good but I think next time I’ll try it over gnocchi.

This recipe is from About.com and is linked below.

Pumpkin Sausage Sauce over Pasta

Ingredients:

  • 1 onion, peeled and finely chopped
  • 1 pound bulk pork sage breakfast sausage ( our sausage didn’t have sage in it so I just added some)
  • 4 cloves garlic, peeled and minced
  • 1 pound (about 1-3/4 pounds whole pumpkin) pumpkin flesh, peeled seeded, and diced ( I think I ended up using about 2 lbs)
  • 1 cup strong chicken or vegetable stock
  • 1/2 cup heavy cream (since I had more pumpkin I used a whole cup of cream)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 Tablespoons minced fresh parsley, or 1 teaspoon dried parsley
  • 1 pound pasta, cooked in salted water

Preparation:

In a deep, heavy skillet, saute onion and sausage over medium heat, breaking up sausage, until no longer pink. Add garlic and saute 1 additional minute. Drain excess oil and set aside.

Meanwhile, bring pumpkin and chicken or vegetable stock to the boil in a medium saucepan. Cover, reduce heat, and simmer until tender, about 15 minutes. Add cream, nutmeg, salt and pepper. Smash pumpkin with the back of a large spoon and stir until almost smooth, leaving some small bits of pumpkin. Stir in sausage mixture, and gently reheat, adding a bit of the pasta water if it is too thick.

Stir parsley into the pumpkin sauce and serve over hot pasta.

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Tasty Tuesday- French Garlic and Wine Chicken (and a chance to win an iPad Tablet!) November 6, 2012

Filed under: Recipes — Jenn-O @ 10:30 am
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Doesn’t this look delicious?!!

Is your mouth watering, yet? If you’re a garlic lover, like me, then this is a recipe for you! This recipe is from my friend, Rachel and is a simpler version of a classic French dish. You probably already have most of the ingredients in your pantry already!

This dish is part of the Just BARE Chicken – Just 5 Cooking Challenge. Basic ingredients aren’t included so the 5 ingredients are: Just BARE Chicken Thighs, garlic, chicken broth, white wine, and dry thyme. How simple is that?!

There’s also a chance to win an iPad Tablet!! They are giving away 5 tablets in all. All you have to do is head on over to the Just Bare Chicken – Just 5 Cooking Challenge and vote! If this recipe looks great to you then please vote for Rachel C’s dish. They are listed in alphabetical order according to last name. You can enter every day until December 5, 2012.

INGREDIENTS
1 Tablespoon butter
2 Tablespoons Olive Oil
1 Package Just BARE Chicken Thighs
Salt
Freshly ground pepper
1 head of garlic
1 can chicken broth
½ cup of dry white wine (like Sauvignon Blanc or pinot grigio)
1 teaspoon Thyme
DIRECTIONS
Place butter and olive oil in a deep skillet, when warm add chicken thighs and season all over with salt and fresh ground pepper. Brown the chicken on both sides on high heat for about 5 minutes each side.
Peel garlic cloves, but leave whole and place them around chicken thighs. Add the chicken broth and wine. Sprinkle the thyme leaves over the top. Cover and let cook for 30 minutes on medium heat. Remove chicken and keep warm. Turn heat up to medium high and reduce the juices for about 5 minutes.
Ladle sauce over chicken and serve.

 

 
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