Pumpkin Cream Sauce

I had some leftover pumpkin puree from the muffins so I found this recipe. I was truly surprised at how good it was. And really nice over tortellini. Zoe ate it up and I loved it. Go on try it.


Ingredients

3 cloves garlic, minced
1/2 onion, diced
2 tbsp olive oil
1/2 cup vegetable broth
1/2 cup milk
1 1/2 cups pumpkin, canned or pre-cooked
1 1/4 tsp sage
salt and pepper to taste
1/3 cup finely chopped walnuts or pine nuts (optional)


Preparation

If using fresh pumpkin, rather than canned, puree in a blender first until smooth.
In a medium-sized pot or large frying pan, sautee garlic and onion in olive oil 3-5 minutes. Reduce heat to low, and add broth, milk, pumpkin and sage. Stir gently to combine ingredients.

Allow to simmer until flavors are well combined, about 8-10 minutes. Add salt, pepper and walnuts or pine nuts, stirring to combine, then remove from heat.
Serve over cooked pasta and enjoy!

Leftover Stew Muffins

I made this really great stew from my friend Pam's blog, Lobster and Fishsticks. I highly reccomend it, she makes some great stuff. I made it and then froze it. Then this past week I thawed it and ate some more. Today I had still had some left and no one wanted anymore so I thought why not see if I can make some savory muffins. They turned out delicious a little like biscuits. I am very impressed because I had started cleaning up when I realized I had forgotten the baking powder but somehow they turned out wonderfully! I think I will try it again with another stew.

Ingredients

3 cups flour

1 teaspoon baking soda

3/4 cup melted butter

2 eggs

2 cups stew

1/2 cup of grated cheese for on top

Directions

Combine stew, eggs, and butter then add the flour and baking soda. Spoon into muffin tin about 2/3 full, top with grated cheese and bake at 350 F for about 30 minutes.

Broccoli Quiche Muffins

I bought a giant bag of broccoli from Costco on the weekend.  I don't know why exactly since Mike and Ally both hate broccoli.  I realized this after I rearranged the fridge to fit the giant bag, so I started my quest for finding a broccoli muffin recipe that we would enjoy.   I made it tonight with the original recipe found here.  I found the recipe to be bland and I didn't like the use of parmesan and I cut down the amount of onion (one offensive vegetable is enough).  

Ingredients:

• 3 cups chopped and steamed broccoli, 
• 1/2 medium onion, chopped
• 1/2 cup diced fully cooked ham
• 1/2 cup grated cheddar cheese
• 6 eggs
• 1/2 cup vegetable oil
• 1-1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme

Directions:

Combine the broccoli, onion, ham and cheese; set aside. In a mixing bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture. 
    Fill greased muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Yield: 1-1/2 dozen. 

Pts - 3