Menu Planning Monday
We had a wonderful celebration over the weekend for little Nay. He still doesn’t agree that he’s two years old yet but he’s enjoying all this gifts thoroughly. We gave him an adorable ‘rescue centre’ that came with a firetruck, ambulance, helicopter, and a police car. He played with it most of the day, only stopping to play with the race set that S. Geek chose for him. But oh boy, am I tired after such a looooong weekend! We took him out for breakfast which he ate nothing of, then out to the local petting zoo, then out to our favourite Polish deli for lunch. He had a small nap in the afternoon and then it was up again to play with his pals Will and Cam. He went to bed so content and happy, I really couldn’t have asked for a more wonderful day.
So, onto the upcoming week! It’s going to be a hot one here in Ottawa, so that means I’m going to try and avoid using my oven again. Sort of upset about that though because I didn’t get to the pumpkin crusted chicken pot pie last week and I’m dying to make it! I did make the pumpkin pasta for Nay’s birthday dinner though and I’m so sorry I didn’t get any pictures because it was beautiful and colourful and delicious! I’ll share the recipe for this, but I urge you to use real pumpkin puree instead of the canned ‘pumpkin’ that you buy in the supermarket because that’s really only squash and pumpkin mixed together anyway.
I’m sure that I’ll get around to doing a ‘how to do pumpkin puree’ sometime in the fall because it’s so cheap and easy to freeze that everyone should do it! But that’s a bit off from where we are now anyway!
Monday: Peppercorn Crustsed Pork Loin, with cut veggie tray and dip
Tuesday: Cream cheese enchiladas (OK, this one is an oven recipe so I’ll just have to keep my fingers crossed)
Wednesday: BBQ Hamburgers and Garden Salad
Thursday: Slow cooker Sweet and Sour Chicken
Friday fun night dinner: Boiled eggs and toast with jam
Saturday: Bruschetta topped chicken. (I did this one a couple of weeks ago and it was SO good!)
So without further adieu here is an amazing pasta in pumpkin sauce recipe.
4 garlic cloves
2 tbsp olive oil
1 pound package of mild Italian Turkey Sausage (removed from its casing)
2 cups pumpkin puree (depending on your personal taste)
1 c. chicken broth
¼ cup half & half
½ cup sour cream
1 tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp parsley
¼ cup Romano Cheese, shredded
1 c shredded mozzarella
1 pound penne or rotini pasta
In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove turkey sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.
Drop into a casserole dish and sprinkle with mozzarella. Bake in the oven for 25 minutes at 325 degrees.
Hope you all have a wonderfully happy week!