Warming up to fall with pumpkin pasta

09/23/14

     Happy first day of fall! This is my favorite time of the year and it definitely gets me into the cooking and baking mood. Lately when I have been walking around the grocery store, I have been seeing pumpkin spice flavored EVERYTHING. These fall flavors inspired me to whip up both savory and sweet pumpkin dishes.
     To start off the season, I decided to make a pumpkin pasta casserole. While I was studying abroad in Florence, one of my favorite dishes was a pumpkin pasta from the restaurant Aqua Al due. At first, the thought of pumpkin being combined with pasta grossed me out a bit. After trying it, my thoughts immediately changed! The texture of the pumpkin really helps to create a creamy texture for the sauce and is much healthier than adding heavy cream. It's definitely a different taste, but very good!

Easy Cheesy Pumpkin Pasta

Ingredients:

1 lb Box of Rotini-style Pasta
2 Tbsp Butter
1/2 Tsp Pumpkin Pie Spice
1 Shallot, Minced
1 Tsp Thyme
1 Bunch Kale (3-4 Cups)- Remove the Stems
2 15 oz. Cans Pumpkin Puree
1/4 Cup Shredded Parmesan Cheese
1/4 Cup Shredded Sharp Cheddar Cheese
1/2 Cup Skim Milk
1/4 Cup Panko Bread Crumbs
Salt & Pepper

                        

Directions:

1. Preheat oven to 350F.

2. Cook Rotini pasta according to the directions on package (al dente).

3. Melt butter over a saute pan on medium heat. Add the shallot and cook for a minute. 

4. Sprinkle in the pumpkin pie spice and thyme.

5. Add the kale to the pan and let it begin to wilt. Add in the pumpkin puree, cheese, and milk to the pan. 

6. Stir the mixture until everything is combined and cheese is melted.

7. Drain the pasta and add a generous amount of salt and pepper.

8. Pour the pasta into a casserole dish. Top the pasta with the pumpkin mixture and stir until the pasta is coated and everything is combined.

9. Sprinkle the top of the casserole dish with panko bread crumbs.

10. Bake for 30 minutes until the top of the casserole is golden and crispy.

(Oh, if you want to add meat to your dish, feel free! In the picture above, the top is Justin's side filled with chicken sausage)

More pumpkin recipes are coming your way! Stay tuned =)

Get that Glow

9/17/14

     Even though it's pretty much fall now, I've just recently been on a bit of a smoothie kick. I was feeling a bit sluggish and tired, so I decided to try making green smoothies once in a while to get a boost of energy. This is pretty much my go-to recipe. It's easy and tastes like it should be a dessert! After having a smoothie packed with nutrients, I feel like my mind is a bit clearer and more alert (or maybe that's just a placebo effect!) Anyway, if you're looking for a great smoothie recipe that looks like grass but doesn't taste like it, this is the one! Blend away my friends =)

Ingredients:

1 Cup Unsweetened Vanilla Almond Milk
1/2 Cup Spinach
1/2 Cup Frozen Banana
1/4 Frozen Apple
1 Scoop Vanilla Protein Powder
Sprinkle of Chia Seeds
1/2 Packet of Stevia
A Few Ice Cubes

Directions: Add everything to your blender (liquids first) and blend up until fully smooth.

*Drink in the morning or after a workout!

A Stir-Fry Upgrade

09/12/14

     One of my favorite things to do is create a last-minute healthy recipe with ingredients I already have in my kitchen. I think about the protein, grain, and vegetables I have and then try and tie them together to come up with something simple and delicious. This time it turned out to be quinoa, chicken, and oriental-style frozen vegetables. This shows that you can pretty much take anything and turn it into a healthy stir fry. Check it out!

Oriental Chicken Quinoa Stir Fry

Ingredients:

1-2 Small/Medium Chicken Breasts
1/2 Cup White Quinoa
1 Bag Frozen OrientalVegetables
4-5 Tbsp Sesame Ginger Sauce
1 1/2 Tbsp Chopped Garlic
1 Tbsp Extra Virgin Olive Oil
Salt & Pepper

Directions:

1. Preheat oven to 375F.

2. Sprinkle a frozen chicken breast with salt and pepper and bake in the oven for 45 min.

3. Cook quinoa according to the directions on package and set aside.

4. Grab a saute pan and add evoo and garlic. Once garlic is slightly golden, add the frozen vegetables and cook until they defrost.

5. While the frozen vegetables are cooking, cup up the cooked chicken into small pieces.

6. Add chicken, quinoa, and sesame ginger sauce to the vegetable mixture and let the flavors combine for 2-3 minutes.

7. Remove from heat and enjoy!