Tag: baking dish

Cheesy Baked Pumpkin Pasta

Whole wheat pasta baked in the oven with a quick pumpkin sauce
made with bacon, shallots, pecorino cheese and a touch of rosemary then topped with mozzarella cheese. This is such a great Fall dish and my husband loved how it turned out!

I’m really excited to share this pasta dish, because I finally found a brand of whole wheat pasta that me and my family actually likes. Even my husband couldn’t believe it was whole wheat and thought they had to be lying. The brand is Delallo[1], and I honestly can’t say enough good things about them.

It’s definitely more of a high end pasta in price, but for me good pasta is worth paying more for. Not only is their pasta 100% whole grain, it’s also organic and cut with bronze plates which is always my favorite kind of pasta. But what really gets me excited is they sell their whole wheat pasta in every pasta shape you can think of, from standard spaghetti, linguini and penne, to the more exotic shapes like orecchiette, gemelli and fusilli bucati just to name a few. I found a few of those shapes in my local supermarket, but you can also buy them on their website[2].

Back to this pasta dish, I wanted to make this quick so I opted for canned pumpkin. But you can make your own homemade pumpkin puree[3] which in my opinion always tastes best! You could also use butternut squash in place of pumpkin if you wish and if you’re eating gluten free you can certainly use brown rice pasta.

Canned pumpkin really has no taste, so I added flavor my sauteeing some bacon and shallots, then I added a little fresh rosemary and Pecorino Romano to mimick a pumpkin pasta gnocchi dish I love ordering out, then thinned it out with some chicken broth. My husband just happened to walk in the door when it was ready, and I love getting his opinion because he’s brutally honest – and he loved it and even went back for seconds.

Baked Penne with Pecorino Pumpkin Sauce
gordon-ramsay-recipe.com
Servings: 4 • 1 generous cup • Old Points: 6 pts • Points+: 8 pts
Calories: 307 • Fat: 7 g • Protein: 16 g • Carb: 49 g • Fiber: 8 g • Sugar: 5 g
Sodium: 237 mg (without salt) • Cholesterol: 14 mg

Ingredients:

  • 8 oz Delallo[4] uncooked whole wheat pasta (use brown rice pasta for GF)
  • 2 slices center cut bacon, chopped
  • 1 shallot, minced
  • 15 oz homemade[5] or canned pumpkin puree
  • 1 cup reduced sodium chicken broth
  • 3 tbsp grated Pecorino Romano cheese
  • salt and fresh pepper to taste
  • 1/2 tsp fresh rosemary, chopped
  • 1/4 cup shredded Pecorino Romano cheese
  • 1/2 cup shredded part skim mozzarella (I recommend: Polly-O)

Directions:

Preheat oven to 375°F. Spray a 9×9-inch baking pan with oil spray. Bring a large pot of salted water to a boil.

Meanwhile, in a medium saucepan over medium heat add chopped bacon and sauté until golden, about 3 to 4 minutes. Add chopped shallot and cook 1 minute. Add pumpkin, chicken broth and 3 tbsp Pecorino Romano, stir and add salt and pepper to taste; simmer about 8 – 10 minutes.

Meanwhile, cook pasta according to package instructions for al dente. Drain and add the pasta to the pumpkin sauce and mix well.

Transfer to the baking dish and spread evenly. Top with the remaining shredded Pecorino Romano and mozzarella.

Cover and bake for 25 to 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes, then divide into 4 equal portions.

This can be prepared up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before baking.

Makes 4 servings.

References

  1. ^ Delallo (www.delallo.com)
  2. ^ website (www.delallo.com)
  3. ^ homemade pumpkin puree (www.skinny-bits.com)
  4. ^ Delallo (www.delallo.com)
  5. ^ homemade (www.skinny-bits.com)

Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra Sharp Cheddar

Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra Sharp Cheddar

by Pam on December 5, 2013

I wanted something light and simple for lunch today so I decided to make a veggie mini frittata. I grabbed some eggs, asparagus, spinach, and extra sharp cheddar from the refrigerator and found some grape tomatoes on the counter. This frittata was light, fluffy, and so delicious. Mini frittatas are one of my favorite meals because they are simple, healthy, and a terrific way to use up extra ingredients you have on hand.

Preheat the oven to 350 degrees.  Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined. Place a few pieces of asparagus, spinach, tomato slices, and extra sharp cheddar into the mini baking dish then season with sea salt and freshly cracked pepper, to taste.

Pour the egg mixture into the baking dish then place the remaining asparagus, spinach, tomato slices, and extra sharp cheddar. Re-season the top with sea salt and freshly cracked pepper, to taste, if desired.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean.  Remove from the oven and serve immediately.  Enjoy.



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Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra Sharp Cheddar




Yield: 1

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 30-35 min.



Ingredients:

2 eggs
2 tsp milk
Sea salt and freshly cracked pepper, to taste
2 asparagus spears, wooden ends removed, and cut into small pieces
3-4 grape tomatoes, sliced
1 tbsp fresh spinach, chopped
1 small slice of extra sharp cheddar, diced

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined. Place a few pieces of asparagus, spinach, tomato slices, and extra sharp cheddar into the mini baking dish then season with sea salt and freshly cracked pepper, to taste.

Pour the egg mixture into the baking dish then place the remaining asparagus, spinach, tomato slices, and extra sharp cheddar. Re-season the top with sea salt and freshly cracked pepper, to taste, if desired.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Sweet Honey Cornbread

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon[2] and the tossed salad with the Creamy Cilantro Dressing[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

 



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Sweet Honey Cornbread




Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.



Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.



 

References

  1. ^ The Gourmand Mom (thegourmandmom.com)
  2. ^ Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
  3. ^ Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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