Pumpkin Lasagna

2 tbsp olive oil

1/2 onion, chopped

3 cloves garlic, minced

small can (15 oz) tomato sauce

large can (29 oz) pumpkin

1 tsp pumpkin pie spice

1 tsp smoked paprika

salt and pepper

1 tbsp maple syrup

2 1/2 cups ricotta cheese

2 eggs

2 tbsp fresh sage, minced

1 1/2 pkgs no boil lasagna noodles (9 oz each)

6 oz smoked Gouda, shredded

2 tbsp parmesan cheese, shredded

Preheat oven to 350.

Heat olive oil in a heavy pot. Sautee onion and garlic until onion is soft. Add tomato sauce, pumpkin, spices and maple syrup. Allow to heat through.

Combine ricotta cheese, eggs, and sage.

Put 1 cup pumpkin mixture in the bottom of a baking dish. Top with noodles and cheese mixture and another layer of noodles. Repeat, ending with shells and pumpkin. Top with gouda cheese.

Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake for an additional 15 minutes.

Serves 8.

Nutritional info (per serving): 467 calories; 20g fat; 50g carbs; 7g fiber; 23g protein.

This, my friends, is what fall tastes like.

But what I appreciate even more is how she cooks. She cooks from her heart. She has a basic template of a recipe, but she just goes with it. And watching and reading her over the years has made me comfortable with doing the same.

I am pulling myself out of my kitchen rut, and I’m doing so by allowing myself to be creative. Letting pictures and ideas inspire me instead of cooking based on someone else’s equation. Using a general idea instead of someone else’s recipe or a combination of recipes. I do this sometimes, but doing it consistently has empowered me so much.

Nathan has been asking for Tortilla Pie. I love it, but I really wanted to try something new.

I started thinking about how I could incorporate the tastes of fall. And that got me thinking about my Autumn Lasagna. And I decided that I could combine the two.

That, my friends, is where the magic started.

I wish I could tell you exactly how to make it, but I can’t. Because I had some things left over and my measurements wouldn’t be right. But, you know what? I trust you. And I think you could figure it out. I think you could get it right for your family.

I peeled and chopped sweet potatoes and parsnips. Added a little olive oil and fall spices. Stirred it up and roasted until tender.

Then I heated some black beans, tomato sauce, and adobo peppers. I added the potato/parsnip mixture in when they were soft. That made the filling.

I took some pumpkin puree and added some homemade taco seasoning and thinned it out with a little tomato sauce. I shredded some applewood smoked gouda.

I put a tortilla in a springform pan. Layered with a little pumpkin, a little veggie/bean mixture, and a little cheese. I repeated until the pan was full, ending with shell then pumpkin sauce then cheese.

Baked at 400 until the cheese was melted.

And the angels sang.

This ended up being one of my favorite things that I have ever made. So seasonally appropriate. So inspired. And I truly enjoyed my time in the kitchen with this. Because it is mine. And it was Nathan approved as well.

I understand that we all need direction sometimes. That we all had to start somewhere. That we all have a lot to learn. But it is important to give ourselves credit for what we have already learned. To spread our wings. To just let ourselves go and see what happens.

My question to you is this: Where do you just need to let go? Where could you make things easier by just listening to your own voice for a while? Where could you start drowning out everyone else’s noise and make your own?

I bet it will be just as awesome as Autumn Chipotle Tortilla Pie.

Say hello to Chicken Barley Stew. I based this pretty much on a recipe in a magazine. I think it might have been out of Clean Eating. I don’t remember it’s in the big pile o’ magazines in my living room floor. Regardless, socks – be prepared to be rocked.

Take an acorn squash. Cut it into slices and put it in the oven. Salt and pepper. 10 minutes. Then flip. Until soft. While that’s going…

A tablespoon or so of butter in a big ol’ pot.

Followed by a diced onion.

When the onions are soft, drain and rinse 2 cans of black eyed peas. Add them to the pot.

Have your helper measure out a cup of barley

And add it to the pot too.

I added a box of chicken broth. I ended up adding about another cup or so over the course of the cooking. The barley is really thirsty.

Then we added the meat off a rotisserie chicken that the helper had shredded while I was getting it started.

Thyme and basil. About a teaspoon of each. Salt and pepper too.

When the squash was done, peel and chunk it. Add it to the soup.

It cooked for a little while – I straightened up the kitchen and watched the liquid level. And then it was ready.

And it was amazing.

Don’t let this scare you away if you don’t want to use the squash. It would be just as good without it. Next time, I’ll probably leave the squash out. Or add more. It just didn’t seem to add that much. The recipe called for potatoes and carrots. I don’t think I’ll add them either.

So nice on a cool fall evening. You need some of this stew in your life. Amen.

Preheat oven to 475. Take an acorn squash…

Peel it and cut it into chunks. Line a sheet with parchment paper and throw the squash in the oven. For 18-20 minutes.

Brown a pound of ground beef. I used bison. It was great.

When browned, take it out of the pot and put it in a bowl.

To the pot, add a big onion that has been chopped

and a can of diced chiles

Let this all get soft, about 8 minutes or so.

Drain a bag of frozen corn

and a bag of frozen lima beans

and pull the squash out when it’s ready.

Get all your cans together and open.

a can of black eyed peas (I would use 2 next time)

2 big cans diced tomatoes and 1 little can

I ended up adding about 2 cups of tomato sauce and a cup of water ’cause it wasn’t soupy enough for me

some salt, pepper, and little oregano and you get this:

Sticks to your ribs! Just a slightly different take on vegetable soup. Yum!

(this is based on a Southwestern Succotash Chili recipe from this month’s Rachael Ray magazine. I messed with the amounts, but the ingredients are pretty much the same.)

We start with olive oil and garlic in the bottom of a beautiful blue pot. (I don’t think I see anything in this one. Do you?)

2 large onions, chopped. And add them to the pot.

2 big turnips. I chopped them up and added them to the pot too.

Grab your assistant and put him to work. Today he’s just shredding an organic rotisserie chicken. He won’t complain too much.

3 apples. Chop them up nicely – peel and all – and throw them in the pot.

4 cans of cannelini beans and about 6 cups of chicken broth. Add to the pot along with the chicken that the assistant shredded.

Since I don’t believe in thickening stuff, I use a masher. Transfer a few ladles of the soup to a bowl with a lip. And smash.

So this is the soup pre-mashed addition…

and in goes the mash.

Spice time! A palmful of cumin

about the same smoked paprika

and some white pepper. and salt.

it looked kinda dry after the mash, and I was out of chicken broth. So I added some of what I was drinking.

tah-dah!

i shredded some gouda…

and it was time to eat!

I love Autumn in a Pot! I think you will too!

Half package of penne pasta into boiling water

Artichoke hearts. I love them, but find them very briny. I always rinse then and chop them up. But both steps are optional.

And then I add a can of white beans to the collander. Drain and rinse them too.

When the pasta is halfway cooked, add 1/4 cup of chopped sundried tomatoes to the pasta water. This softens them and plumps them back up.

Now onto the dressing. Start with EVOO.

Add some mustard. I bought this locally made stuff last week. So good.

Wasn’t vinegar-y enough, so I added some more of this. Salt and pepper and the dressing was done!

Rinse and tear up a head of lettuce. I’m not sure exactly what this was. Similar to romaine but not as stalky.

Put the beans and artichokes in a heat-safe bowl.

Drain the pasta and add to the bean mixture.

Add the dressing – as much as you think it needs. I didn’t use all of this.

Add a little goat cheese and tah-dah!

Such a yummy pasta salad! You can eat it warm or cold. Enjoy!

]]> http://questionsfordessert.com/2009/08/17/when-i-dont-have-to-run-day-2/feed/ 4 questionsfordessert IMG_1659 IMG_1662 IMG_1660 IMG_1661 IMG_1664 IMG_1665 IMG_1666 IMG_1667 IMG_1669 IMG_1668 IMG_1671 IMG_1673 IMG_1675 http://questionsfordessert.com/2009/05/26/go-on-and-fool-me/ http://questionsfordessert.com/2009/05/26/go-on-and-fool-me/#comments Wed, 27 May 2009 00:26:46 +0000 krissie http://questionsfordessert.com/?p=1824 Continue reading →]]> Because of the holiday, this installment of Meatless Monday is a day late, but it is SO worth it!

I came across this recipe for Tortilla Pie from Martha Stewart about a year ago and have had it bookmarked since then. I decided to try it today. Of course, I just used the recipe as a suggestion, but I make my own path.

Tonight started with a good swirl of olive oil in a pan. Anyone see anything in this? A seahorse maybe?

Added a chopped onion and some minced garlic

and a can of green chiles, chopped up

some cumin

Let the onions, garlic, and peppers cook until soft, about 5 minutes or so.

Then add in rapid succession

2 cans of black beans, rinsed and drained

a bottle of beer

2 cans of diced tomatoes, drained. I took the scissors to them to chop them more

and I add smoked paprika to just about everything

a bag of frozen corn

the green parts of 4 green onions, finely chopped

and let this cook until most of the liquid is cooked out.

While this is cooking, get out your 9 inch springform pan. Cut big tortillas to the shape of the bottom of your pan so there will be a tight fit in your springform pan. Is this step really necessary? I don’t know. But I’m always thankful when I follow Martha’s directions that make me raise an eyebrow. (Like when she told me to add butter and cheese to gnocchi sauce…)

The problem with this step? You will have these little tortilla strips. Eat just one. Give the rest to your husband/boyfriend/roommate/out the window. I had a hard time not eating them all. I made Nathan eat them.

And this is where the fun starts. Just like lasagna. Tortilla on the bottom

Layer with the black bean mixture and some cheese

Repeat until you’ve used all of the bean mixture. I had 5 layers

Bake at 400 for 20-25 minutes

This is a great time to do some cleaning. If you’re anything like me, you will destroy your kitchen during the prep of this meal. I mean, my kitchen was such a mess! I got started on the dishes, counters, and sweeping. Just as I started with the sweeping, the smell was so fantastic I could hardly stand it. I finished just as the timer went off and was greeted with this.

(Imagine angels singing. Seriously.)

As I took the outside off the pan, my wonderful husband stated, “That is beautiful! Just like you!”

He just loves me ’cause I can cook.

Top with sliced green onions. Cut into wedges. Serve with sour cream.

Of everything I’ve ever cooked, you must try this.

You will be thankful.

Start with farmer’s market bounty – 2 zucchini, a squash, and 2 tomatoes. Chop the zucchinis and squash.

Put a good swirl of olive oil into a dutch oven. (Does anyone else see a naked woman pregnant with multiples or is it just me?)

Put another pot of water on to boil. Add some salt.

Put some minced garlic in the olive oil – to your taste.

Add the zucchini, squash, and salt and pepper.

Let them cook about 5 minutes, stirring quite often. Then add the chopped fresh tomatoes…

And the can of diced tomatoes. Roasted if you can find them. These are so good.

While that is cooking, add a bag of frozen gnocchi to the water, give it a stir, and let it get good and tasty.

Cook gnocchi according to package directions. Drain and add to tomato and squash pot.

And then, just because Martha said so, I added a tablespoon of butter and 2 tablespoons of Parmesan cheese.

That woman is brilliant.

And we have another meatless Monday recipe!

I had fixed this recipe for Red Lentil Curry a few years ago, and had a serious hankerin’ for it the other day. It is so fantastic. And so good for you!

(My recipe is based on the recipe from 3fatchicks.com, but I have to make things my own!)

I pulled this rice out of the pantry. It has to cook for like 45 minutes, but it is worth it. I got it going first.

I also pulled red lentils from the pantry. I can’t find these around Lexington (really?) so I always stock up when we are at the bulk store in the Grove Arcade in Asheville. I think I paid around $1 for all of these. IMPORTANT: Rinse the lentils until the water is clear to keep them from getting slimy. It took several rinses. Then put them in a pot, cover them with water, and let them cook on medium while you’re getting the rest together.

Chop up an onion and let it cook in about a half tablespoon of butter. You could use an oil, but onion and butter is one of my favorite smells in the world. My friend, Vanessa, told me once that she loves the smell, too. She lives in Idaho now. I think of her EVERY time I sautee an onion. I miss you, Vee!

Amendment to the recipe: I also added 3/4 cup of chopped carrots. Because I love carrots. And because they match.

Okay, now for the curry. In a medium bowl. Preferably the middle green bowl of a fantastic stacking set. Sigh. Anywho…

2 tablespoons red curry paste

1 tablespoon ground curry

1 teaspoon ground cumin

1 teaspoon ground tumeric

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon sugar

1 teaspoon minced garlic

a can tomato sauce – and mix it all together!

Amendment #2 – Somewhere in the mix of the curry sauce, I partially drained a can of fire roasted tomatoes and added it to the onion and carrot. Primarily because the onions were getting a little too brown and I wanted to stop the cooking. It worked. And turned out really yummy.

add the curry sauce to the onion and carrot mixture

drain the lentils and return to the pot…

and add in the curry mixture (and stir with a cute smiley spoon!)

lentils over rice and a big glass of milk because I LOVE milk with curry…

Fantastic! Let me know if you try it! What else do y’all do with curry?

One golden delicious apple, chopped

One onion, chopped

2 handfuls of walnuts, chopped

2 handfuls of grapes, halved

the breasts of 1 rotisserie chicken, shredded

6ish tbsp olive oil mayo (I worried about ounces instead)

Stir them all together (with salt, pepper, and a teaspoon of cider vinegar)…

Put them it on a sandwich (with more grapes and a serving of triscuits)

And the nutrition breakdown of the chicken salad alone…

(I had 4 ounces on the sandwich, but will probably use 6 on my salad tomorrow)

This salad is FANTASTIC. You’ll love it!