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50 Pumpkin Recipes

For the pumpkin obsessed – here’s a list of 50 pumpkin recipes from Skinnytaste and around the web that will delight your taste buds. Pumpkin for breakfast, pumpkin treats – everything from savory and sweet – enjoy!

Baked oatmeal with ripe bananas, pumpkin and pecans is the perfect way to start your morning!

Light, creamy and perfect portion control.

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

by Pam on April 3, 2013

I found this Cooking Light recipe on My Recipes [1]and new it would pair perfectly with the chicken dish I was making for dinner. I was super excited to see that I also had every ingredient I needed on hand – you can’t that! I wondered how my family would feel about this side dish because I haven’t made quinoa much in the past. I was pleasantly surprised to discover that they all loved it! The roasted garlic gave the quinoa a really delicious flavor and I loved the color, texture, and flavor the tomatoes, spinach, and pine nuts added. The salty Parmesan topped it off perfectly and we gobbled it all up. This was a easy, healthy, and delicious side dish that would pair nicely with many main entrees.

Prepare the roasted garlic[2]. Click the link[3] for instructions. Once the roasted garlic has cool, separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside.

Toast the pine nuts. Heat a small dry skillet over medium low heat; add the pine nuts, then toast for 4-5 minutes, stirring often, until golden brown. Remove from the skillet and set aside.

Heat a small pan over medium heat. Add the olive oil, crushed red pepper flakes, and shallot. Cook, stirring often, for 1 minute. Add the quinoa to the pan and cook, stirring often, for 2 minutes. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Bring to a boil; cover with a lid and reduce heat to simmer for 15 minutes, or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, and tomato. Pour into a serving bowl and top with shaved Parmesan. Serve immediately. Enjoy.

 



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Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts




Yield: 4

Prep Time: 5 min.

Cook Time: 15-17 min.

Total Time: 20 min.



Ingredients:

1 bulb of roasted garlic (see recipe & link above)
2 tsp olive oil
Dash of crushed red pepper flakes
1 shallot, finely diced
1/2 cup of quinoa
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/2 cup of grape tomatoes, sliced in half
1/2 cup of baby spinach
1 tbsp toasted pine nuts
Shaved Parmesan, to taste

Directions:

Prepare the roasted garlic. Click the link up above for instructions. Once the roasted garlic has cool, separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside.

Toast the pine nuts. Heat a small dry skillet over medium low heat; add the pine nuts, then toast for 4-5 minutes, stirring often, until golden brown. Remove from the skillet and set aside.

Heat a small pan over medium heat. Add the olive oil, crushed red pepper flakes, and shallot. Cook, stirring often, for 1 minute. Add the quinoa to the pan and cook, stirring often, for 2 minutes. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Bring to a boil; cover with a lid and reduce heat to simmer for 15 minutes, or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, and toasted pine nuts. Pour into a serving bowl and top with shaved Parmesan. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – My Recipes

References

  1. ^ My Recipes (www.myrecipes.com)
  2. ^ roasted garlic (www.gordon-ramsay-recipe.com)
  3. ^ link (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Spinach and Turkey Italian Sausage Soup with Veggies and Orzo

Spinach and Turkey Italian Sausage Soup with Veggies and Orzo

by Pam on September 17, 2012

I am sorry I didn’t post my normal Monday recipe but I was feeling terrible on Sunday with a nasty headache, stuffy nose, & sore throat so I didn’t have it in me to cook or do a blog post. Thankfully, I am feeling better today but still not 100%.  My daughter is getting over a cold and my son now is coughing and has a stuffy nose – you’ve gotta love the back to school germs!!  Even though it’s nearly 90 degrees outside, I decided to make us a big batch of soup in hopes that it will make us all feel better.  I grabbed whatever I had on hand which ended up being spinach, tomatoes, carrots, celery, onions, lots of  garlic, turkey Italian sausage, orzo, and chicken broth.  It was quick to make and only simmered for 1 1/2 hours so my house didn’t get too hot.  I loved how simple this soup was to make and how comforting and delicious it tasted.  The best part is that both of my kids requested leftovers for their school lunches – I love that!

Heat the olive oil in a large Dutch oven over medium heat.  Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through.  Side Note:  Use a potato masher to break up the Italian sausage quickly and easily into crumbles.  Add the  carrot, celery, and minced garlic; stir often for 2 minutes.  Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste.  Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes.  Add the spinach right before serving.  Taste and re-season if needed.  Enjoy.

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Spinach and Turkey Italian Sausage Soup with Veggies & Orzo




Yield: 8

Prep Time: 10 min.

Cook Time: 90 min.

Total Time: 100 min.



Ingredients:

1 tsp olive oil
1 small sweet yellow onion, diced
3 turkey Italian sausages, casings removed
3 carrots, diced
3 celery stalks, diced
5 cloves of garlic, minced
1 15oz can of diced tomatoes, drained
8 cups of chicken broth
3 tsp chicken bouillon granules
1 bay leaf
Sea salt and freshly cracked pepper, to taste
1 cup of orzo
2 cups of baby spinach, chopped

Directions:

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through. Side Note: Use a potato masher to break up the Italian sausage quickly and easily into crumbles. Add the carrot, celery, and minced garlic; stir often for 2 minutes. Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)