Wednesday, September 29, 2010

Pumpkin Penne

September 29th is Pumpkin Day!!  One of my favorite foods.  I thought you might like trying pumpkin in a different way.  We will be having this for dinner tonight followed by pumpkin pie.  I will try to add a picture to the post after dinner.

Pumpkin Penne

1 12 ounce box whole-wheat penne (you can substitute your favorite pasta)
1 tablespoon olive oil
1 shallot, finely chopped (can replace with 1/4 cup onion or 1/2 teaspoon onion powder)
1 1/2 cups low-sodium chicken broth
1/2 cup fat-free evaporated milk
1 15 ounce can pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh parsley, chopped
1 1/2 ounces Parmesan cheese, grated

  • Cook pasta according to box directions, drain and return to pot.  Cover to keep warm.
  • In saucepan, heat oil on medium.  Add shallots, coook and stir until tender, about 3 minutes.
  • Whisk in broth, evaporated milk, pumpkin, spice, salt and pepper, bring to a boil and reduce heat to low.
  • Simmer uncovered for 4 minutes, stirring occasionally.
  • Toss pasta with sauce.
  • Top individual servings with parsley and parmesan

Monday, September 20, 2010

Swordfish and Spaghetti with Citrus Pesto

Recipe from Giada DeLaurentis/Food Network

This was delicious, but I did not stop to take a photo.  This was the first time I have ever had swordfish and it is a wonderful firm flesh fish.  If you are in a hurry or don't have any fresh basil, you could use jarred pesto and add the lemon and orange zest and juice.
For the Citrus pesto:

1 pound spaghetti pasta (recommended: Barilla)
1 bunch fresh basil, about 3 cups leaves
1/2 cup toasted pine nuts
1 clove garlic
1 lemon, zest grated and juiced
1 orange, zest grated and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

For the Swordfish:
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.

Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.

Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

Mock Oyster Dip

I loved this dip as a child and it was the only food I craved while pregnant (guess it was the broccoli)

4 packages chopped broccoli, cooked and drained
1 8-ounce can mushroom pieces (to use fresh mushrooms see below)
Salt and red pepper
2 cans cream of mushroom soup
1 roll garlic cheese, sliced
1 bunch green onions
1 stick butter

Sauté green onions in butter.
Add soup; when hot, add cheese and melt.
Add broccoli and mushrooms.
Salt and red pepper to taste.

Best when hot. Serve with your favorite chips.  I also like dipping veggies in this dip.

If using fresh mushrooms - slice (and lightly chop for small pieces) fresh mushrooms, then saute' with the green onions until soft and cooked through.
Kraft garlic cheese roll is impossible to find.  You may substitute with Velveeta and some diced jalapenos or check the deli cheese case for a similar substitute.