Pumpkin year-round

I am aware that it's springtime, but for some reason I wanted to open a can of pumpkin. I don't know what got into me. I made this pumpkin mac 'n cheese, and my whole family was happy with it. It's something different from the ordinary, and it's fast and easy to make. We will definitely remember this one for when fall rolls around.

The recipe is adapted from Taste and Tell. The ingredients are kind of crazy, so I recommend going on faith. Don't taste the sauce until it's all put together. Then you'll love it! I could have eaten it like a soup.

THE RECIPE:

8 oz. whole wheat penne*
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. ground allspice
1 tsp. ground mustard
1/8 tsp. nutmeg
1/2 tsp. salt
Shake of cayenne pepper
1/2 c. chicken broth
1 Tbsp. honey OR brown sugar
1 c. milk
1 c. pumpkin puree
2 1/2 c. shredded sharp cheddar, divided

Cook pasta according to package directions. Drain and set aside.

Meanwhile, melt butter in large saucepan. While it melts, put flour and seasonings in a small bowl. When butter is melted, whisk in flour mixture until smooth, then whisk in chicken broth. Mixture will start to thicken quite rapidly. Mix in milk and honey and continue cooking until thick enough to coat the back of a spoon. Whisk in pumpkin, then 2 cups cheese.

Preheat broiler to high. Combine pasta and sauce in 9x13 dish. Sprinkle with remaining 1/2 cup cheese and place in oven. Broil until cheese is melted, bubbling and browning in spots.




*Don't substitute enriched noodles. This isn't just a health thing. The ingredients are written to complement the nutty flavor of whole wheat, and it makes a huge difference. I made this recipe both ways, and my entire family thought the whole wheat version was way better. The enriched version lacked flavor.

Satisfying stroganoff

This is a simple and delicious recipe for stroganoff. It's fresh and well seasoned. My kids love mushrooms, so they devour this meal. It can be served over noodles or rice. Although the picture above shows enriched noodles, I usually use whole wheat, which I highly recommend.

THE RECIPE:

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped (optional)
16 oz. mushrooms, rinsed and quartered
6 oz. reduced-fat cream cheese
3 Tbsp. cornstarch
1/4 c. milk
3 c. beef broth
1 tsp. salt
1/2 tsp. black pepper
1/2 c. sour cream

In a very large skillet -- I use my electric skillet -- start breaking up and browning beef. Add onion, pepper and mushrooms. Cover and cook for several minutes, until beef is cooked through and vegetables are tender. Add cream cheese and cover to melt.

In a small bowl, stir together cornstarch and cold milk until smooth. Pour broth into skillet, then add cornstarch mixture and stir well. Add salt and pepper. Cover and bring stroganoff to a boil. Uncover, add sour cream and simmer until thickened. The longer it sit, the thicker it gets. Serve over rice or noodles.


*Note: This recipe can be made gluten-free with very little hassle.

Fresh from the garden

My mother-in-law introduced me to this delicious angel hair pasta for using tomatoes and basil from my garden. It is very easy to pull together, and it tastes light and fresh. I could eat it every week. For variation, try adding artichoke hearts or pine nuts.

THE RECIPE:

3/8 c. olive oil
2 cloves garlic, minced
1/4 c. finely chopped green onion
2 c. diced garden-fresh tomatoes
1 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. finely chopped fresh basil

8 oz. angel hair pasta

Grated Parmesan cheese

In skillet or saucepan, heat oil. Add garlic and onions, and saute for about 1 minute. Stir in tomatoes, salt, and pepper. Cook for a few minutes, stirring frequently. Meanwhile, cook angel hair according to package directions. Drain, then toss thoroughly with tomato mixture and basil. Let stand about 5 minutes to absorb liquid, then toss again. Top individual servings with grated cheese.

Popeye was right

This spinach soup with acini di pepe is wonderful and a cinch to throw together. My whole family gobbled it down, along with seconds and thirds. We used fresh spinach from our garden, which made it even better.

THE RECIPE:

1 Tbsp. olive oil
1 onion, chopped
2 stalks celery, chopped
6 c. chicken broth
3/4 tsp. salt
1/4 tsp. each pepper, garlic powder, nutmeg
3 medium carrots, chopped
1/2 c. acini di pepe noodles
4 c. tightly packed, chopped fresh spinach
Shredded Parmesan cheese

In large pot, saute onion and celery in oil for a couple of minutes. Add broth and seasonings, then bring to boil. Cover, reduce heat, and simmer up to 10 minutes while preparing carrots and spinach. Add carrots and acini di pepe and cook 5 minutes. Add spinach and cook a few minutes more. Soup is done when noodles and carrots are tender.

Bringing home the bacon

This bacon and Swiss pasta salad is an easy and yummy side dish. It would be great for a barbecue. The ingredients are simple but flavorful, and you could always adjust them to your preference. I got the recipe from my lovely friend Kylie.

THE RECIPE:

16 oz. spiral pasta, cooked
8 oz. shredded Swiss cheese
12 to 16 oz. bacon, well cooked then crumbled
5 green onions, white and green parts, thinly sliced

Dressing:

2 c. mayonnaise*
4 Tbsp. red wine vinegar
1/2 c. sugar

Make salad and dressing separately, then combine in large bowl. Refrigerate at least an hour. I recommend reserving some of the dressing to stir in immediately before serving. The pasta soaks up the dressing during refrigeration, so the last-minute addition will preserve the creaminess.

*I used Kraft's olive oil mayo to cut down on fat.