Pasta Recipe!

Hey girls....  So I thought I would post something really quick. So this recipe I got from allrecipes.com and Drew's mom makes something similar so I thought I would give it a go.  It's super easy and way good too!

So here it is.......

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes. (here i don't add the cream until some of the liquid of the tomatoes evaporates, other wise the pasta will be soupy)
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

So some things really quick.  You could easily half it but I do the whole thing because I love left overs.  2nd, I didn't use a whole pound of italian sausage. I think I used like 3 links(sorry if thats gross).  Then I didn't use a whole pound of pasta but probably like a half a pound and then 2 garlic cloves instead of three.  Also I don't think I used the whole 1 and 1/2 cups of cream either.  More like 3/4 cup.  Okay so maybe I did half the recipe but I did use 2 cans of tomatoes.  I like my pasta more runny then not!  

Anyways, love ya gals!

Rach

Taco Soup

This recipe was forwarded to me from a recipe exchange. I was hesitant to try it, considering how many different kinds of beans are in it. But, it turned out really good. It was quick and easy, my kind of dinner!

Taco Soup

OPEN and POUR UNDRAINED:

1. 1 can corn
2. 1 can pinto beans
3. 1 can stewed tomatoes
4. 1 can black beans
5. 1 can garbanzo beans
6. 1 can chili beans

Brown 1 or 2 pounds of lean ground turkey (I used the ground turkey, we couldn't tell a difference), or beef and ONE onion (I used half an onion). Add to the broth.

ADD one packet TACO SEASONING MIX to the broth (I used a spicy taco seasoning, it wasn't too spicy. It gave it a little bit of a kick).

Serve with sour cream, grated cheese and tortilla chips.

Delicious Fall Treats

Hey friends. I'm sorry it's taken me so long to finally post (especially when I am unemployed and have no excuses), but I love hearing from all of you and seeing your posts! Keep them coming and I promise I will too.

So I love fall. Love the colors, love the clothes love the festivities and I love fall food. So I thought I'd share some fall recipes I've recently acquired.

Pumpkin Chocolate-chip Cookies

I made these amazing cookies this week and I am in love. My sister actually posted this recipe on her blog so I'm kind of cheating but I think she got the recipe from a friend so it's OK. They're delicious so whatever. Why not pass a good thing along?

This is all you need.
Combine these contents (spice cake mix, cup or so of chocolate chips, 1 egg and a can of pumpkin puree) in a bowl and mix. The mixture is slightly more runny than other cookie dough so feel free to add a 1/2 cup of flour if you want it more cakey (I didn't and they were great but you can if want). Then bake at 375 for 12-15 minutes. Voila! A yummy fall treat.
One more recipe I want to share is one I saw being made by this guy (Greg Atkinson) who taught it at a cooking class at the farmer's market but I haven't made myself yet. I did sample it however so I feel good about passing it along. I have every intention of making it myself soon.

Sweetmeat Squash Soup
Makes 8 servings

(I totally copied and pasted these instructions from the Queen Anne Farmer's Market blog)

1 2-pound Sweetmeat squash, or other winter squash (or half of a 4 pound squash)
1 medium yellow onion, peeled and thinly sliced (about 1 1/2 cups)
1/4 cup canola oil
4 cups chicken broth or vegetable broth
2 teaspoons kosher salt, or to taste
1 teaspoon ground white pepper
1 tablespoon Spanish smoked paprika
pumpkin seed oil or toasted pepitas for garnish, optional

Cut squash into wedges, scrape out the seeds, then cut away the peel. Cut the peeled and seeded squash into 1-inch dice. You should have about 5 cups of cubed squash.

In a large soup pot with a thick base, melt the butter over medium-high heat and cook the onion 5 minutes, or until tender and golden brown, stirring often. Add squash and broth and bring the mixture to a boil. Cover and reduce heat to low. Let the squash simmer gently for 15 minutes, or until tender.

Serve the soup as is, or dress it up with a drizzle of pumpkin seed oil or a sprinkling of toasted pepitas (green pumpkin seeds).

It was delicious so give it a try and let me know how it goes.

So what is everyone doing for Halloween? Any fun plans or particularly creative costumes? Bret is going to be Sully, The Hudson River Hero (you know that pilot who landed the plane in the Hudson River). As soon as that story broke and that guy was made a hero, Bret promised to be him for Halloween. I have no idea what I'm going to be. If you guys have any ideas please send them my way. We could totally be the same thing too and no one would ever know.

Love you guys!

Laura