Pumpkin Raviolis

Pumpkin Raviolis

adapted from Food Network

Embrace the cozy flavors of autumn with these whimsical, handcrafted Pumpkin Ravioli shaped like little pumpkins. Infused with real pumpkin purée right in the fresh pasta dough, each pillow is stuffed with a velvety pumpkin, sour cream, and Parmesan filling, then gently simmered and tossed in a nutty, aromatic brown butter and crispy sage sauce.

Makes 2 servings and 2 more to freeze

Filling:
2 Tbsp. butter
1/2 shallot, minced
1 clove garlic, minced
1 cup roasted pumpkin puree or canned pumpkin 
1 tsp. minced sage
1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper
1/4 cup sour cream
1/4 cup grated Parmesan
1 large egg

Pasta:
2 cups all-purpose flour, plus more for dusting
3/4 cup roasted pumpkin puree or canned pumpkin 
1 large egg yolk

Sage Butter:
1 stick butter
15 fresh sage leaves 

1. Make the filling by melting the butter in a small skillet over medium heat; Add the shallot and garlic and cook, stirring occasionally, until both are soft but not browned, about 3-4 minutes. 
2. Stir in the pumpkin, sage, salt and pepper; Cook until the mixture is simmering. 
3. Remove from the heat and stir in the sour cream and Parmesan; Place the filling in a bowl and set in the refrigerator to cool. 
4. Once the mixture is completely cool, stir in the egg until completely combined.
5. Dust a baking sheet and 3 sheets of parchment paper with flour; Bring a large pot of salted water to a boil over medium-high heat.
6. Put the flour, pumpkin purée and yolk in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute. 
7. Turn the dough out onto a floured work surface and knead into a ball. If it is dry, add water a teaspoon at a time until it reaches the right consistency; Cover and let rest for 30 minutes.
8. Divide the dough into 4 equal pieces. Using a pasta machine, roll one piece of dough out at a time into a long sheet by feeding it through each of the settings, starting at the largest setting and ending at the 3rd thinnest or to your desired thickness; Place the sheet on the baking sheet, dust with flour, and place parchment on top. 
9. Repeat with the remaining dough, stacking them between layers of parchment.
10. Once all the dough is rolled, lay out one sheet on a lightly floured surface; Use a pumpkin-shaped cookie cutter to cut out pumpkin shapes in the dough.
11. Depending on the size of your cookie cutter place 1-3 heaping teaspoon of the cooled pumpkin filling onto the center of each pumpkin, then cover with another pasta pumpkin. 
12. Press the pasta down lightly around the filling so that there are no air bubbles in the ravioli; Seal each ravioli around the edges with the tines of a fork.
13. Transfer the ravioli to the prepared baking sheet and sprinkle with additional flour (this keeps the pieces from sticking together). 
14. Repeat with the remaining sheets. You should make 20 - 26 ravioli, depending on the size of your cookie cutter. 
15. Make the sage butter by melting the butter in a medium skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Keep warm over low heat.
16. Cook half the ravioli in the salted water until tender but not mushy, 2 to 4 minutes. 
17. Drain the raviolis and transfer to individual bowls, then top 1-2 Tbsp. sage butter sage leaves. 
18. Place the remaining ravioli on a baking sheet inn the freezer until hard: Pack into resealable plastic bags and freeze for up to a month. You can cook the ravioli directly in boiling water, no need to thaw.

Enjoy!

Roasted Fresh Pumpkin

Roasted Fresh Pumpkin

I do not like to have food waste if I can possibly help. Every Halloween I decorate our front step with pumpkins. The idea of just throwing them away just doesn't work for me. Most recipes say to use sugar or pie pumpkins but I will even use the big decorating pumpkins. The puree needs to be strained for longer to further concentrate the flavor. It is not going to be as strong a flavor as canned puree because canned puree is made from a specialty strain of Dickinson pumpkin which is closer botanically to butternut squash.

Makes varying amounts of puree depending on the size of your pumpkin.

1 pumpkin, outside washed
Olive oil or your preferred oil

1. Preheat your oven to 375F.; Line a baking sheet with parchment paper.
2. Depending on the size of your pumpkin, cut it carefully in half lengthwise or into quadrants, and remove the stem.
3. Scrape out all the seeds and stringy pulp using a large spoon or ice cream scoop; Save the seeds to rinse, dry, and roast separately.
4. Brush the cut flesh lightly oil and pierce the skin a few times with a fork to let steam escape.
5. Place the pumpkin halves face-down on the prepared baking sheet.
6. Bake for 35 to 45 minutes (or up to 50–60 minutes for larger pie pumpkins) until the flesh is fork-tender and the skin easily collapses.
7. Let the pumpkin cool for 10 to 15 minutes, scoop the soft flesh away from the skin, and blend it in a food processor or high-speed blender until silky smooth.
8. Strain it in a yogurt strainer or cheesecloth-lined sieve or colander for about 30 to 60 minutes or up to 2 days or to your desired consistency.
9. Use immediately or freeze for up to 1 year.

Enjoy!

Mummified Meatballs

Mummified Meatballs

adapted from Food Network

Get ready to haunt the snack table with these spooky, savory Mummified Meatballs. Combining a rich, juicy blend of classic meatloaf mix and savory sausage, each bite-sized monster is wrapped in golden, flaky ribbons of buttery puff pastry. They are crispy on the outside, tender on the inside, and creepily cute enough to wake the dead at your next Halloween gathering.

Makes 10 mummies

1/2 lb. meatloaf mix

2 oz. spicy Italian sausage, casings removed

1/4 cup dried breadcrumbs
1/4 cup finely grated Asiago or Parmesan cheese
1 Tbsp. milk
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/2 large egg, beaten
1 sheet 17.3-ounce box frozen puff pastry sheets, thawed, cut into 1/2 inch strips, lengthwise
Ketchup or mustard, for the eyes
1 cup Spicy Marinara or your favorite pasta sauce

1. Preheat the oven to 400F.
2. Line a rimmed baking sheet with foil. Coat a baking rack with nonstick spray and set  on the baking sheet; Set aside.
3. Combine the meatloaf mix, sausage, breadcrumbs, Parmesan, milk, oregano, chile flakes, salt and pepper in a large bowl and mix well but gently; Add the egg and continue mixing until all the ingredients are combined. 
4. Use a small ice cream scoop to divide the mixture into 10 equal portions; Roll each portion into a meatball.
5. Wrap a strip of dough around each meatball like bandages, stretching the dough as necessary. Separate the "bandages" near one side of each to show the meatball "face." Place the meatballs on the baking rack.
6. Bake until the pastry is golden brown and the meatballs are cooked through, about 20 - 25 minutes. 
7. Let cool slightly. 
8. Put ketchup and / or mustard in squeeze bottles and use them to make little eyes.
9. Make a bed of pasta sauce on the serving dish and place meatballs on top.

Enjoy!

Antipasto Eyeballs

Spooky Antipasto Eyeballs

Food Network Magazine October 2016

Get ready to give your party guests a deliciously eerie surprise with these Spooky Antipasto Eyeballs. This no-cook, bite-sized appetizer takes the classic, crowd-pleasing Italian trio of creamy fresh mozzarella, savory prosciutto, and briny green olives and transforms them into a ghoulish bite perfect for Halloween or any horror-themed gathering.

Makes 2 servings

4 ciliegine mozzarella balls
4 small pimento stuffed olives
1 slice prosciutto, sliced into 4 long pieces
Crackers for serving

1. Cut a hole the size of the olive.
2. Place an olive in the hole.
3. Wrap a strip of prosciutto around the eyeball.
4. Serve on crackers.

Enjoy!

Corned Beef with Potatoes, Carrots and Cabbage

Corned Beef with Potatoes, Carrots and Cabbage 

A classic Irish-American meal, this corned beef and cabbage dish features tender, salt-cured brisket simmered until fork-soft alongside hearty potatoes, sweet carrots, and buttery, tender cabbage leaves. Slow-cooked in a rich, savory broth infused with pickling spices, this comfort food staple delivers a briny, savory flavor that is perfect for St. Patrick’s Day or a cozy family dinner.

Makes 6-8 servings

6 cups water
2 bay leaves
2 garlic cloves, cut in half
1 1/2 tsp. peppercorns
1/4 cup dry sherry
3-4 pound corned beef with enclosed seasoning packet 
10 yellow potatoes, quartered

5 carrots, peeled and cut into chunks
1/2 head cabbage, leaves separated

1. Place the water, bay leaves, garlic, peppercorns, sherry and corned beef with seasoning packet in a 6 quart slow cooker.
2. Cook on low for 8 hours.
3. Remove corned beef from the cooking liquid; Transfer almost all of the cooking liquid to a large pot.
4. Return the corned beef to the slow cooker to keep warm.
5. Add the potatoes and carrots to the pot; bring the liquid to a boil and cook for 5 minutes.
6. Add the cabbage to the pot and cook for an additional 5-10 minutes or until the vegetables are fork tender.
7. Strain the vegetables; carve the beef and serve warm.

Enjoy!

Strawberry Salad with Bacon and Strawberry Vinaigrette

Strawberry Salad with Bacon and Strawberry Vinaigrette

adapted from Southern Living

This strawberry spring salad is a vibrant balance of sweet, salty, and savory flavors. It features a bed of crisp spring greens topped with juicy, sliced strawberries and halved cherry tomatoes for a burst of freshness. The salad is elevated by smoky, crispy bacon crumbles and tangy feta cheese, which provide a rich contrast to the fruit. Thinly sliced shallots add a subtle, sophisticated bite, while a homemade strawberry vinaigrette ties everything together with a bright, fruity finish.

To make this a main course you can marinate chicken in a bit of the

strawberry vinaigrette before grilling to mirror the salad's flavors. For a quicker option, shredded rotisserie chicken works perfectly.

Makes 2 servings

2 tsp. red wine vinegar
1 1/2 tsp.. finely chopped shallot 
3/4 tsp. honey
1/4 tsp. Dijon mustard
2 cups sliced strawberries (from 1 lb. fresh strawberries), divided
1/4 tsp. Kosher salt, divided
1 Tbsp. olive oil

1 Tbsp. water
2 cups spring mix lettuces
1 1/2 oz. feta cheese, crumbled
1/3 medium shallot, thinly sliced lengthwise
1/3 cup cherry tomatoes, halved
2 bacon slices, cooked and coarsely chopped

1. Place vinegar, chopped shallot, honey, Dijon mustard, 1/2 cup of the strawberries, 1/8 teaspoon of the kosher salt  and water in a mini food processor or blender. Process until smooth, about 30 seconds. 
2. Add olive oil and process until mixture is smooth and combined, about 30 seconds.
3. Divide spring mix between 2 plates.
4. Top with feta, sliced shallot, tomatoes, bacon, and remaining 1 cup strawberries and 1/8 teaspoon salt.
5. Drizzle vinaigrette over salad before serving.

Enjoy!

Turkey Albondigas Soup with Spinach and Hominy

Turkey Albondigas Soup with Spinach and Hominy

adapted from Bon Appetit October 1994

Turkey Albondigas Soup with spinach is a nutritious, modern twist on the classic Mexican comfort food traditionally made with beef. This vibrant soup features tender, lean ground turkey meatballs (albondigas) seasoned with cilantro to provide a bright, spring-like flavor profile. The addition of fresh spinach at the very end of cooking adds a delicate texture and a boost of thyroid-supportive nutrients and iron while keeping the soup light and healthy.

Hominy is a type of corn that has undergone a specialized process called nixtamalization. It is a staple ingredient in Mexican and Southern American cuisines, known for its distinctive puffy texture and earthy, nutty flavor.

Makes 2 servings

1/3 lb ground turkey
4 tsp. panko breadcrumbs
1/3 egg
1/2 tsp.dried oregano
1 Tbsp. olive oil
2 2/3 cups Homemade chicken stock or canned broth
1/2 15-ounce can hominy, rinsed and drained
1/3 8-ounce can tomato sauce
1 carrot, peeled, thinly sliced
1/3 onion, finely chopped
1/3 4-ounce can diced green chilies
2 1/2 ounces coarsely chopped fresh spinach leaves
2 Tbsp.fresh cilantro, chopped
Kosher salt and freshly ground pepper, to taste

1. Combine the turkey, panko, egg and oregano in a bowl.
2. Using a 1 Tbsp. scoop, shape turkey mixture into one-inch meatballs.
3. Heat the oil in a skillet; brown the meatballs
4. Bring broth to simmer in pot over high heat; Add meatballs and brown 2-3 minutes to set shape then remove to a plate.
5. Add the stock to the pot and bring to a boil, scraping up any browned bits sticking to the bottom.
6. Add hominy, tomato sauce, carrots, onion and chilies; Return to a simmer.
7. Add the meatballs and continue simmering until meatballs are cooked through and vegetables are tender, about 20 minutes.
8. Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
9. Season to taste with salt and pepper prior to serving.

Enjoy!