In my about me section of this blog I said this blog wasn't going to be about cooking. And for the most part it's not.... BUT I cook all the time [breakfast, lunch & dinner] and I find recipes that I really like, even if I haven't followed them to the T. So I thought I'd start sharing a dish I've tried [or made] from the past week...
So to start here was what we had for dinner last Friday!
We had our dear friend Janelle over since her hubby was out of town on business.
I made this [from FoodNetwork Magazine]
|FoodNetwork Magazine Photo|
[Active: 20 min | Total: 20 min | Serves: 4]
2 9oz packages cheese tortellini*
1 tablespoon unsalted butter
1 small shallot finely chopped*
1/2 cup canned pure pumpkin
Pinch of freshly grated nutmeg
1 1/4 cups heavy cream*
1/4 cup grated parmesan cheese, plus more for topping
Freshly ground pepper
Chopped fresh parsley, for topping*
1. Bring a large pot of salted water to a boil. Add the totellini and cook as the label directs. Reserve 1/2 cup of the cooking water. then drain the pasta.
2. Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in cheese and cook until thick, about 1 more minute. Season with salt and pepper.
3. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.
*Wild Mushroom Ravioli [instead of cheese]
*Just used a little of the yellow onion I had on hand
*Used 1 cup of Almond Milk [to cut down on fat] & only 1/4 cup heavy cream
*Didn't have parsley and didn't miss it :)
I thought this was a GREAT dinner! Honestly I couldn't really tell that I made it with mostly Almond Milk and neither could my husband or Janelle!!! Sweet!
And here's my dinner photo: