TODAY tonight: Pumpkin & Sausage Lasanga


Mid-mornings in our house go something like this.  Carson comes home from the Today Show, telling me all about what he's just eaten.  "Oh my god, Ina was on today and she made filet mignon with a creamy mustard sauce and it was the most incredible thing I've ever eaten."  And my reply?  "I found a half-eaten piece of frozen waffle by the fireplace and I ate that.  It was dusty."  But, pathetic breakfast aside, I do appreciate his opinion because sometimes I see food on TV and I'm not sure if it will translate at home.  Well, a few weeks ago he came home raving about this lasagna made with a creamy, cheesy pumpkin sauce.  He knows I'm not a huge fan of pumpkin, especially if the flavor is strong, but he insisted I'd love this.  He was right!  Don't tell him.

I LOVED this lasagna.  The pumpkin isn't overwhelming, but it turns this dish into fall comfort food at it's best, with help from flavors like a dash of nutmeg and fresh sage.  It will feed an army, so make it for a World Series game or Halloween or the Circus (election night).     

Recipe here.

*Side note, I made this for a dinner party that I ended up canceling because my son caught the stomach bug.  I thought it was probably irresponsible to serve food with a side of lysol.  Oh, and if you're wondering if my daughters ended up getting sick, yes they did.  At the same time, and I can't decide if I like that better or worse than staggering the illness.  

Stomach Bug for President!  I'm delirious.     

Silky Zucchini Soup


Remember that one time I was on the Today Show making soup, and I used my favorite tool (the immersion blender), and I sprayed soup all over the cameras and Matt Lauer?  It feels just like yesterday, oh, because it was (you can view the recipes and segment here).  You might not believe me, but I really DO know how to use that thing... I just like to give the national TV people something to slo-mo once in awhile.  Anyway, this silky smooth zucchini soup was a result of my PROFESSIONAL immersion blending, and it was delicious.  Dairy-free, vegan (if you don't use the butter... I used the butter) and superb.  

Recipe here.

Cheesy Green Rice Casserole


There was a time in my life when my younger sister and I lived together, and we ate chicken and rice every night.  We usually threw in some onions and green bell peppers, and there was always cheddar cheese on top.  We would start with a small helping and then we would go back for more, and more and more, because we are sisters, and we are the same.  We usually drank Bacardi and Diet Coke as well, and we watched stupid television.  I can actually taste all of this as I type.  Especially the rum.  

This cheesy rice casserole reminded me a little of our chicken and rice nights.  Maybe because it was very simple to make?  Comfort food at it's best?  Or maybe because it's a casserole, and my sister and I come from the Land of Casseroles (aka Midwest).  All I know is I LOVED this.  It's the perfect thing to make if you have a lot of leftover rice (or if you have the "boil in a bag" kind like me).  And while I added finely diced broccoli and peas, you could really throw anything in here.  Cubed ham, bell peppers, onions, chicken, etc.  The result will be the same delicious, cheesy dish.  I used a can of coconut milk, but I'm sure you could substitute that with 2 cups of regular milk, however I loved the subtle flavor the coconut milk offered.  Make this tonight!  And drink some rum with your sister.

Cheesy Green Rice Casserole
(Serves 8-10)
Printable recipe

2 cups cooked rice
2 cups broccoli, finely diced
1 cup frozen peas, thawed
1 13.5 oz. can coconut milk
1/2 cup cream cheese, softened
1/2 cup grated cheddar
Salt and pepper

Preheat oven to 400 degrees.  In a large bowl, mix together rice, broccoli, peas, coconut milk and cream cheese.  Season to taste with salt and pepper.  Place mixture in a 9x13 baking dish, and sprinkle with grated cheddar.  Bake for 15-20 minutes, until cheese is bubbly and golden.

Carrot-Coconut Soup


Dudes, what should I be for Halloween?  Any fun, original couples costumes ideas?  I really wanted to do a family theme, but my 7 year-old and 4 year-old don't agree on ANYTHING, not to mention my daughter changes her mind every 3 minutes about her costume.  So let's torture Carson and come up with something fun, okay?  Ok.

In the meantime, let's talk about this deliciously unique soup.  I've made carrot soup before, but the coconut flavors in this elevated things tremendously.  In addition, the recipe calls for two tablespoons of Thai chili sauce, which added a subtle kick (and I highly suggest drizzling more when serving).  It was easy, and perfect for this fall weather.  It didn't make a ton, however, so I would recommend doubling everything.  I made it for some friends over the weekend, and we all wish there had been more!  Recipe here.

Butternut Squash, Leek and Ricotta Toast


It's fall!  My house has vomited up Halloween decorations!  I'm not sure if there is anything more satisfying in this world than the $1 bin at Target.  Are you with me?  Well, maybe this appetizer that I sort of made up last night.  I could eat ricotta on crusty bread any day, but add roasted butternut squash and caramelized leeks and a drizzle of balsamic glaze??  I could REALLY eat that.  I mean, I did really eat that.  Last night.  I ate a lot of it.  It's the perfect appetizer for your next cozy get together.  You know the kind, where you're all wearing chunky sweaters and drinking warm cider around a fire and stressing about how Christmas is right around the corner.    

Butternut Squash, Leek and Ricotta Toast
Makes about 10
Printable Recipe

1 cup diced butternut squash
1 Tbsp olive oil
1 leek, sliced
2 Tbsp unsalted butter
Salt and pepper
Small baguette, sliced
Balsamic glaze

Preheat oven to 400 degrees.  Place butternut squash on baking sheet, and toss with olive oil and salt and pepper.  Place sliced bread on another baking sheet.  Put both pans in the oven, and roast squash for 10-15 minutes and bread for about 10, flipping once to prevent burning.  Meanwhile, melt butter over medium heat in a small skillet.  Add sliced leeks and season with salt and pepper.  Saute for 10-15 minutes, until leeks begin to caramelize.  Set aside.  To assemble, spread ricotta on each slice of bread.  Top with some leeks and butternut squash.  Drizzle everything with balsamic glaze and sprinkle with some coarse or flaked salt.

Pumpkin Spice Truffles


It's October!!!  Ok, no it's not.  But can you believe it's almost October??  September officially flew by and now it's time to pull the Halloween decorations out of the attic and stock up on candy corn.  I was trying REALLY HARD to avoid making pumpkin-y things on my blog but I couldn't wait when I saw these Pumpkin Spice Truffles.  It's pumpkin puree and cream cheese and graham cracker crumbs and all the yummy fall spices rolled into a ball and dipped in white chocolate.  How can you avoid that??  You can't, is the answer.  And anyway, soon October will be over (and so will this election THANK GOD) so you might as well crack open the pumpkin vault now.  

Recipe here.

Spaghetti Squash with Shrimp


Does anyone else have a hate/love relationship with September?  I mean, it's one of those months that sort of punch you in the face.  Even if the end of August brings those, "I'm ready for routine/getting rid of my children" type of vibes, September still feels like someone threw a bucket of water over my head.  Now that it's nearly over (and by the way, how, how, how is that possible), I'm finally feeling like I'm getting used to the new schedule.  New ages, new teachers, new activities, new homework, new everything it seems.  So maybe, just maybe, now that I'm settling in... I'll blog more?  

Currently, I'm still throwing dinner together at the last minute.  I'm still going to the grocery store almost every day because I can't seem to meal plan.  Will I get there?  Please, October, please??  

   But sometimes random meals are the best kind!  Like this slow roasted spaghetti squash paired with caramelized brussel sprouts and butter-poached shrimp.  Perfect meal for the first few days of fall... because it's official now, friends.  It's fall.  Time to STOP SLACKING (sorry it's me, not you).    

Spaghetti Squash with Shrimp
(Serves 4-6)

1 spaghetti squash
3 cups shaved brussel sprouts
1 lb. shrimp, peeled and deveined
8 Tbsp unsalted butter, divided
1 Tbsp olive oil
2 Tbsp water
Salt and pepper to taste

Preheat oven to 400 degrees.  With a knife or fork, poke holes in the spaghetti squash and place on baking sheet and bake for 45 minutes.  Remove from oven and let cool.  Once cool enough to handle, slice in half lengthwise and scoop out the seeds.  Set aside.  In a large skillet, heat 1 tablespoon of butter and olive oil over medium heat.  Add brussel sprouts and sauté for 8-10 minutes, stirring occasionally.  Season to taste with salt and pepper.  Remove from pan and set aside.  In same pan, heat water over medium heat.  Add the remaining 7 tablespoons of butter and let melt into water.  Once melted, add the shrimp and cook for a few minutes per side, until shrimp turns pink.  Add brussel sprouts to pan and stir.  Using a fork, scrap spaghetti squash into pan with shrimp and sprouts.  Stir and season to taste with salt and pepper.  


Related Posts with Thumbnails

siriously delicious All rights reserved © Blog Milk Powered by Blogger