Monday, October 21, 2013

Pumpkin Ravioli

It's been awhile since I made pasta from scratch!  But I've been wanting to make pumpkin ravioli and I had some time this evening (for once I wasn't too hungry to wait for dinner to cook), so I made them.

Pasta Dough
1 egg
1/4 c wheat flour
3/4 c + white flour
2 tbsp olive oil
garlic powder
ginger powder

big scoop of pumpkin
big handful of shredded colby jack cheese

Pumpkin Ravioli, 
with a Pumpkin Cream Sauce*, 
on a bed of Kale, 
with some Pumpkin Chicken** on the side.

And don't forget the Pumpkin Porter!

*Pumpkin, Heavy Cream, Sage, Ginger
**Boiled in pumpkin and Shock Top Pumpkin Wheat Beer

Yes, I love pumpkin!

Thursday, October 17, 2013

Avobroc Dip

3/4 c chopped broccoli
1 avocado
1 tbsp ranch dressing

Throw everything in a food processor and blend til smooth.

Good with chips or your favorite crackers.

Sunday, October 6, 2013

Meaty Pumpkin Lasagna

1 cup pumpkin
c. 15 oz tomato sauce

1 cup water
16.5 oz alfredo sauce
2 eggs
garlic powder
large handful of shredded cheese

Cook 1 lb ground beef in the sauce & pumpkin.

1) cover the bottom of a baking dish with the white sauce mixture
2) lay down 3 ready-bake lasagna noodles
3) cover with the meat mixture
4) pour a layer of white sauce
5) lay down 3 more noodles
6) cover with meat mixture
7) lay down 3 more noodles
8) pour the remaining white sauce mixture on top
9) sprinkle with cheese

Cover with a double layer of foil and bake at 375 for 1 hour.

Tuesday, October 1, 2013

Pesto Avocado Pasta

Slather some chicken thighs with mustard and pesto.  Make sure to get some underneath the skin too!  
Bake at 425 for 50 minutes. 

Mix up some olive oil, pesto, and half an avocado.
Toss it with some angel hair pasta.

Saute some garlic in olive oil, then add bok choy and steam til done.

Eat up.