Tag: chance

Old-Fashioned Cracker Dressing & Stuffing – Do You Dare?

Here we go again, delving into the treacherous topic of
changing up your traditional Thanksgiving side dishes. This time, it’s an
old-fashioned cracker dressing vying to be that surprise, uninvited guest.


Sure some you alternative lifestylists may go for the
cornbread, but generally, bread-based variations rule the day. There’s a
great reason for this; they’re easy, delicious, and most importantly, very
familiar. Therein lies the problem.

Why mess with past success? Your loved ones wait all year
for your Thanksgiving feast, so why take the chance of disappointing them on
the big day? You have the entire rest of the year to do that.

Anyway, I’m not going to try and convince you that this is a
superior dressing, or that you should change your regular routine, but if
you’re someone who’s looking for a change of pace dressing, that’s still very familiar and
comforting, this could be the one.

Of course, you can use whatever ingredients you normally add
to your bread dressing, and it should work just the same. By the way, I never
stuff my turkey, so if you choose to use this as a stuffing, please refer to
the roughly one million Thanksgiving turkey cooking guide linked online. Enjoy!


Ingredients for 16 portions:
1 pound saltine crackers (4 sleeves)
1/2 cup butter
1 large or 2 small yellow onions, diced
3 or 4 ribs of celery, diced
1 tsp salt, or to taste
1/2 tsp freshly ground black pepper
cayenne to taste
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 3/4 cups chicken or turkey broth
1/2 cup cream or milk
1 or 2 eggs
*Tip: you can cook a small nugget in a pan and taste for
seasoning
Bake at 375 degrees F. for bout 45 minutes

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Spaghetti with Creamy Butternut Leek Parmesan Sauce

Something magical happens to pasta when you combine it with a creamy butternut squash puree, a little Parmigiano Reggiano, leeks, garlic and sage.

I found this out by accident.

This started from a mistake, a butternut squash puree that was far too thin and liquidy.  A very HAPPY mistake!

Sauteed leeks and a good quality cheese make this simple savory pasta dish a HUGE success, even if you’re not a fan of butternut squash. You’ll swear this is full of cream and butter… but it’s not. This is perfect for Meatless Mondays, or any night of the week.

It’s super easy to make with only a few ingredients, and is very filling. To speed this up, you can buy pre-cut butternut squash. I was craving a thick spaghetti, but any pasta shape would work. Whole wheat of gluten-free pasta would also be great! My family isn’t a fan of whole wheat, so I use Ronzoni Smart Taste or Dreamfield’s low carb pasta.

And by the way… if you want a chance to win a Blendtec Blender, head on over to Skinny Bits[1]! One lucky winner will have a chance to win this amazing blender (ends October 28th).

Spaghetti with Creamy Butternut Leek Parmesan Sauce
gordon-ramsay-recipe.com
Servings: 4 Size: 1/4th of recipe Old Points: 5 pts • Points+: 7
Calories: 266 • Fat: 3.5 g • Carb: 56 g • Fiber: 9 g • Protein: 9.5 g • Sugar: 2 g
Sodium: 97 mg (without salt)

Ingredients:

  • 1 lb butternut squash, peeled and diced
  • 1 tbsp light butter
  • 8 oz spaghetti of your choice (use brow rice pasta for gluten-free)
  • 1 (1 cup) large leek (white part only)
  • 2 cloves garlic, minced
  • 1/4 cup fresh shaved parmesan cheese
  • 4 sage leaves, sliced thin
  • kosher salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 – 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking. Stir in parmesan cheese and sage and mix in pasta until well coated.

Serve with additional parmesan cheese on the side.

References

  1. ^ Skinny Bits (www.skinny-bits.com)

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