Pumpkin Alfredo

 

Ingredients

• 1 lb fettuccini noodles cooked to package directions
• 8 tablespoons butter
• *5 oz package sage about 1/2 cup, roughly chopped
• 5-6 cloves garlic finely minced or pressed
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1.5-2 cups fresh grated parmesan cheese
• kosher salt to taste

Instructions

• While pasta is cooking, melt butter in a large pan. Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly.  Use a slotted spoon and let butter drip into pan and then place sage on paper towels to drain.  Set aside.
• Add garlic to pan and stir for about 30 seconds on low heat.  Add pumpkin and cream and bring to a simmer.  Whisk in cheese and astir to melt.  Sauce should be bubbling for a few minutes.  If sauce feels too thick, you can always add more cream (or a little pasta water), and if it ends up too thin at any point, just a add a little more pumpkin!  It's very flexible. Taste sauce and add salt to taste.
• Drain noodles and add them to pan with sauce.  Toss.  Top with more parmesan if you like and sprinkle sage on top.

Notes

*Note about sage.  While delicious and fun, you can absolutely skip this step if you like.  Although I love the crunchy fried sage, it doesn't really affect the overall flavor of this dish enough to matter if you skip it.  If I'm making this for company or special occasion I'll include it, but if it's just for family dinner, I'll often just skip it and save a couple dollars on my grocery list!

Marry Me Chicken

 

Ingredients

• 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced in half horizontally)
• 1½ teaspoons kosher salt
• 2 Tablespoons olive oil
• ¼ cup all-purpose flour
• 3-4 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup Parmesan cheese, freshly grated and divided
• 1 (7-ounce) jar sundried tomatoes, drained and chopped (about ½ cup)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ¼ cup basil leaves, thinly sliced
• Cooked pasta or mashed potatoes, for serving

Instructions

• Season chicken with salt. Dredge in flour, shaking off any excess and discarding unused flour.
• Heat oil in a pan. Sear for 4-5 minutes per side until browned. Don't overcrowd the pan and work in batches, adding more oil, if needed. (we aren't worrying about cooking the chicken all the way through yet). Transfer to a plate and set aside.
• Add garlic and saute for 30 seconds. Add broth and deglaze the pan by scraping up any browned bits from the bottom of the pan. Add cream, ¼ cup of Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes. Stir then return the chicken to the pan.
• Bring to a simmer then reduce heat to medium-low. Cook until chicken reaches 165°F when tested with a digital meat thermometer, about 5-8 minutes.
• Sprinkle with basil, remaining Parmesan cheese, and additional red pepper flakes (if desired). Serve over pasta or mashed potatoes.

20 Minute Tomato Pesto Pasta

 

20-MINUTE TOMATO PESTO PASTA

yield: 6 SERVINGS

 

prep time: 10MINUTES MINS

cook time: 10MINUTES MINS

total time: 20MINUTES MINS

INGREDIENTS

• ¼ cup slivered almonds
• 10 to 12 ounces cherry or grape tomatoes, about 2 to 3 cups
• ½ cup packed fresh basil leaves
• 1 medium garlic clove, chopped
• ½ teaspoon red wine vinegar
• Pinch of red pepper flakes
• ¾ teaspoon coarse kosher salt
• ⅓ cup extra-virgin olive oil
• 1 pound linguine or spaghetti noodles
• ½ cup freshly grated Parmesan cheese, plus more for serving (optional)
• Fresh basil for garnish, optional

INSTRUCTIONS 

• In a large pot of salted boiling water, cook the noodles according to package directions.
• While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
• In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.
• Drain the noodles and return to the pot.
• Pour over the pesto sauce, add the Parmesan cheese, and toss to combine.
• Serve immediately with extra Parmesan and fresh basil, if desired.

NOTES

Almonds: don't skip toasting those almonds! It adds a delicious depth of flavor that you don't want to miss.

Hummus

 Makes 6 servings or about 1 1/2 cups

YOU WILL NEED

1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas

1/4 cup (60ml) fresh lemon juice, 1 large lemon

1/4 cup (60ml) well-stirred tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons (30ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (45ml) water or aquafaba, see notes

Dash ground paprika, sumac, or Za’atar for serving

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.

Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.

Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

Rainbow Veggie Rolls with Ginger Avocado Dressing

 

Rainbow Veggie Rolls with Ginger Avocado Dressing

These colorful Rainbow Veggie Rolls are healthy, crunchy and loaded with tons of fresh veggies along with a delicious Ginger Avocado Dressing for dipping or drizzling!

Yield: 4 Servings 1x

SCALE

• Prep Time: 5 mins
• Total Time: 10 mins

Ingredients

• 4 (8 inch) multigrain tortillas
• 8 large leafy green lettuce leaves
• 1 cup of your favorite hummus
• 4 slices sharp cheddar cheese
• 1 cup each thinly sliced red bell pepper, thinly sliced cucumber, shredded purple cabbage, matchstick carrots and sprouts

For the Dressing:

• 1 avocado
• 1 Tbsp fresh grated ginger
• 1 garlic clove
• 1/2 cup cilantro leaves
• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1/4 to 1/2 cup water (depending on consistency)
• Pinch of salt

Instructions

1. To assemble the rolls, top each tortilla with 2 lettuce leaves, ¼ cup hummus, 1 slice of cheddar cheese and divide the veggies evenly among the wraps. Tightly roll up the tortilla, securing with a toothpick if desired, and slice into 4 rolls or in half to enjoy as a wrap.
2. To make the dressing: Combine the avocado, ginger, garlic, cilantro, lime juice, and salt in a blender or food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth and you have your desired consistency.
3. Drizzle your rolls with the ginger avocado dressing or store in a sealed airtight container until ready to eat. Enjoy!

Nutrition Facts:

• Serving Size: 1 wrap + dressing
• Calories: 452
• Sugar: 4.8 g
• Sodium: 749.2 mg
• Fat: 24.7 g
• Saturated Fat: 8.3 g
• Carbohydrates: 38.3 g
• Fiber: 9.1 g
• Protein: 16.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Oreo Crumbl Cookies

 

CHOCOLATE OREO CRUMBL COOKIES

yield: 30 - 36 COOKIES

 

prep time: 45MINUTES MINS

cook time: 12MINUTES MINS

total time: 57MINUTES MINS

INGREDIENTS

Cookies:

• 1 ½ cups (340 g) salted butter, softened to room temperature
• 1 ½ cups (318 g) lightly packed light or dark brown sugar
• ¾ cup (159 g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large (100 g) eggs
• 2 tablespoons sour cream
• 1 tablespoon vanilla extract
• 4 1/2 (495 g) cups finely crushed Oreo cookies (about 43 cookies, see note)
• 3 ½ cups (497 g) all-purpose flour
• ¾ cup (65 g) natural unsweetened or Dutch-process cocoa powder

Frosting:

• ½ cup (113 g) salted butter, softened to room temperature
• 4 ounces (113 g) cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 4 cups (456 g) powdered sugar
• 1 to 2 tablespoons milk or cream
• Oreo cookie crumbs, for topping (see note)

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Line two or more half sheet pans with parchment paper. Set aside.
• In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer), cream together the butter, brown sugar, granulated sugar, baking powder, baking soda and salt until well-combined and creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed.
• Add the eggs, sour cream and vanilla, and mix until thoroughly combined, scraping down the sides of the bowl as needed.
• Add the 4 1/2 cups Oreo crumbs (save the rest of the crumbs for topping the frosted cookies), flour, and cocoa powder and mix until no dry streaks remain.
• Measure out 1/4 cup portions of dough and roll into balls. Place several inches apart on prepared baking sheets (because these are larger cookies, I only place six cookies on each half sheet pan).
• Bake for 12 to 14 minutes until edges are set but middles are still slightly soft. Remove from the oven and let sit on the baking sheet for a couple of minutes before removing to a cooling rack to cool completely. If the centers are mounded, gently press with a spatula or flat-bottomed class to an even thickness.
• For the frosting, with an electric mixer (stand or handheld) cream together the butter and cream cheese until very smooth, 1 to 2 minutes. Add the vanilla and mix until combined. Gradually add the powdered sugar, mixing on low speed, until all the sugar has been incorporated. Increase the speed to medium and mix for 2 to 3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting. It should be thick and creamy but also soft and easily spreadable.
• Once the cookies have cooled completely, frost each cookie with an offset spatula or frost with a piping bag fitted with a round open tip and spiral the frosting in rounds over the top of the cookie. Sprinkle the cookies with Oreo cookie crumbs. Refrigerate frosted cookies until serving.

NOTES

Oreos: You'll need 55 Oreo cookies for this recipe (this includes the crumbs needed for the cookie dough and the crumbs needed for topping), which is about 1 1/2 standard-size (14.3 ounce) packages of Oreos. I use my food processor to grind the cookies into finely chopped crumbs. Don't remove the cream filling before processing the cookies into crumbs. If you want to know the exact breakdown, 43 Oreo cookies go into the cookie dough and the rest are used for sprinkling on top of the frosting. If you want a heavier dose of Oreo crumbs on top, simply grind up more cookies. (This is an updated note - thanks to the readers who left comments to alert me my Oreo package size wasn't noted correctly.)

Cocoa Powder: you can sub in black cocoa for an extra rich/dark cookie. I use Hershey's Special Dark cocoa (which is really just Dutch-process cocoa powder). 

Creamy Cajun Pasta

 

Creamy Cajun Pasta with Peppers and Smoked Sausage

★★★★★5 from 1 review

• Author: kate jones

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DESCRIPTION

This lightened up version of creamy cajun pasta is full of Louisiana flavor, but packed with veggies, protein, and light on fat!

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INGREDIENTS

1 teaspoon extra-virgin olive oil
1/2 pound smoked pork sausage, halved and cut into 1/4” slices
1 small red onion, halved and sliced
3–4 cloves garlic, minced
2 colored bell peppers (I used red and yellow), halved and sliced
1 15-ounce can diced tomatoes
1 1/2 cups water (high elevations increase to 1 3/4)
8 ounces pasta (I used trottole)
2 cups 1% milk
3 ounces low-fat cream cheese
1 teaspoon Cajun or Creole seasoning (like Tony Chachere’s)
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon minced garlic
1 cup (4 ounces) freshly grated Parmesan cheese

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INSTRUCTIONS

Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the onions and cook until fragrant. Add the garlic and sliced bell peppers and cook until the peppers are tender-crisp. Remove from heat and transfer the sausage and peppers to a large plate. Set aside.

Return the pan to heat and add the tomatoes and water. Bring to a boil over high heat, then quickly add the pasta, reduce heat to medium-low, and cover. Cook until the pasta is al dente and the liquid is absorbed.

While the pasta is cooking, place the milk, cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth. Heat the butter over medium heat in a medium saucepan. When melted, add the garlic and cook 1-2 minutes or until tender and fragrant. Add the mixture from the blender and cook until smooth and thickened to where if the back of a spoon is dipped into the sauce, you can trace your finger down the back of the spoon and that spot will stay clean.

Remove the sauce from heat and add the Parmesan cheese. Stir until melted and smooth.

Add the peppers and sausage to the pasta/tomato mixture and stir to combine. Add the garlic sauce and combine. Season to taste with Cajun seasoning and serve immediately. Makes 8 servings.