Pumpkin Spiced Cream Cheese

Ingredients

1 package (8 oz) 1/3-less-fat cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla

Directions

In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish. Cover; refrigerate at least 1 hour to blend flavors

Ravioli with Brown Butter Sage Sauce

Total Cooking Time:
20 minutes + 1 hour for pumpkin cream cheese
Servings: 4


Ingredients

2 packages refrigerated cheesen or Butternut squash ravioli (8–9 oz)
Fresh sliced butternut squash, about 1/2 lb, optional
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh sage, finely chopped
3 tablespoons unsalted butter
1 cup half-and-half
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped walnuts
****2 tablespoons pumpkin spice cream cheese (See recipe below)*****

****Pumpkin Spice Cream Cheese****
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla

In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish. Cover; refrigerate at least 1 hour to blend flavors



Directions 

1. Cook pasta following package instructions (reserve 1/2 cup pasta water when draining). 

2. Trim pumpkin from skin and remove seeds, if needed, then cut pumpkin into 1/2-inch cubes (about 1 cup). 

3. Chop parsley and sage; set aside. Meanwhile, prepare sauce while pasta cooks.
4. Place butter and pumpkin in large sauté pan on medium; cook and stir 3–4 minutes or until butter is golden brown. 

5. Stir in half-and-half and sage; simmer 4 minutes.
6. Whisk in Parmesan cheese, cream cheese, salt, pepper, and parsley; simmer 1 minute. 

7. Stir in ravioli; cook 1 more minute. Stir in reserved pasta water until desired consistency. 

8. Sprinkle with walnuts. Serve.

Roasted Brussels Sprouts with Bacon and Warm Cider Vinaigrette

Ingredients

1 pound fresh Brussels sprouts 
4 slices bacon
1 shallot 
1/2 cup pecan pieces
1 tablespoon sugar
2 tablespoons apple cider vinegar
1/4 teaspoon kosher salt
1 tablespoon fresh thyme sprigs

Steps

1. Trim stems from bottom of sprouts, cut sprouts in half; set aside.
2. Preheat large sauté pan on medium 2-3 minutes. Cut bacon into 1/2-inch and add to pan. Cook 4-5 minutes, stirring often, or until bacon just begins to crisp. Meanwhile, chop shallot.
3. Stir in shallot and pecans; cook 3-4 minutes, stirring often, or until bacon is fully crisped. 
4. Stir in sugar and vinegar; add sprouts and salt. Cook 3-4 minutes, stirring often, or until desired tenderness. Garnish with thyme sprigs.

Tuscan Bean Salad

I found a similar salad in the salad bar at Kroger and wanted to make it myself at home. While mine isn't as saturated with oil, the lighter dressing still packs a punch with the cider. The crunch of the green pepper and textures from the chick peas and barley are harmonious. It got two thumbs up at my house. 

Yield: 4 cups
Total Time: 35 min

INGREDIENTS

1/2 cup barley (I used Trader Joe's 10-minute Barley)
1 can Northern Beans
1 can Garbanzo Beans
1/2 green pepper, diced
1/2 red pepper, diced
1/2 bunch green onions, sliced thin
1/4 cup Sundried Tomatoes, chopped
1/4 cup Pesto
1/4 cup White Wine Vinegar (I used Apple Cider Vinegar)
1-2 Tbsp Olive oil
1-2 Tbsp chopped Parsley
Salt and pepper to taste

DIRECTIONS
1) Bring barley and 2 1/2 cups salted water to boil on high in saucepan. Reduce heat to LOW; cook, stirring occasionally, about 15 min until barley is tender. Drain; rinse with cold water.

2) Combine barley, beans, peppers, onions, tomatoes, pesto, vinegar, basting oil, and parsley in large mixing bowl. Season with salt and pepper. Refrigerate for a couple hours and serve cold. 

Nutrition Info: One serving (4 oz) contains 170 calories, 26 g carbohydrate, (7 g fiber), 7 g protein, 5 g fat, (1 g saturated fat), 0 mg cholesterol, and 230 mg sodium.

Basil Chive Cucumber & Corn Salad

This recipe is from Pinterest. I strictly wanted a cold salad that was crunchy and easy that I could make ahead for a dinner party. While this was good, it has potential to be so much more. Next time I make it, I plan to add red onions and more spices. Not sure which ones yet, but that's the joy of getting to play with your food. 

INGREDIENTS
3 cups cooked cut corn (about 4 cobs ... I soaked them in boiling water for only 2-3 minutes. I didn't want them to get soft.)
2 cups cucumber, peeled, seeded and chopped (about 1 large cucumber)
1/2 cup basil, chopped
1/4 cup chives, snipped
2 Tablespoons light mayonnaise
Salt & fresh ground pepper, to taste

DIRECTIONS

In a medium mixing bowl, toss together the corn, cucumber, basil and chives. Stir in the mayonnaise. Add salt & pepper to taste. Serve immediately or store in the fridge until serving time.

Original recipe: http://www.sumptuousspoonfuls.com/

Skillet Street Corn

Ingredients

• - one can of corn, drained 
• - 1/2 clove of minced garlic (or powder)
• - 1 tablespoons vegetable oil
• - 1 tablespoon mayonnaise ( full fat and quality - no miracle whip )
• - ½ cup green onions, thinly sliced
• - 1/2 jalapeño, roasted and diced
• - 1 tablespoon fresh lime juice
• - ½ cup cilantro leaves, roughly chopped
• - 1-2 ounces cotija (or feta) cheese, crumbled
• - ½ teaspoon chili powder
• - salt

Directions

1. To roast jalapeño, turn boiler on high and place oven rack on top shelf. Place a piece of tinfoil on rack. Slice jalapeño in half lengthwise and remove seeds. Place jalapeño cut side down onto tinfoil. Broil until jalapeño skin starts to blacken (about 5 minutes). Remove from oven and let cool. Once cool, remove skins and finely dice. Set aside.
2. Heat a large skillet over medium high heat, add vegetable oil to coat bottom. Add corn, garlic and a pinch of salt. Cook corn until browning on one side and then toss. Continue to cook until corn is browned well and charred in spots- about 5 to 7 minutes. If corn begins to pop or darken too much, reduce heat.
3. Once cooked, remove from heat. Stir in mayonnaise, green onions, jalapeño, and lime juice. Taste and season with salt to your liking.
4. Evenly sprinkle chopped cilantro leaves, crumbled cotija cheese, and chili powder over corn.
5. Serve warm.

Adapted from http://forkvsspoon.com/skillet-mexican-street-corn/

Sautéed Zucchini with Shallots and Golden Raisins

Ingredients:

• 2 tablespoon olive oil
• 1/2 cup shallots, minced
• 1/8 teaspoon cayenne pepper
• 2 cups zucchini, diced
• a pinch of salt
• 1/4 c golden raisins

Heat oil in a large nonstick skillet, over medium heat.  Add shallots and cayenne pepper and saute until tender.  Add zucchini, salt and raisins.  Cook stirring occasionally, until the zucchini is brown and tender.  About 8 minutes.

Original link: http://madeinourkitchen.com/sauteed-zucchini-with-shallots-and-golden-raisins/

Sweet-Scented Rice Pilaf

Ingredients 

• 1 cup white basmati rice 
• 2 tablespoons Ghee (homemade or store-purchased) or canola oil 
• 1 teaspoon cumin seeds 
• 1/2 teaspoon whole cloves 
• 6 green or white cardamom pods 
• 2 fresh or dried bay leaves 
• 2 cinnamon sticks (each 3-inches long) 
• 1 small red onion, cut in half lengthwise and thinly sliced 
• 1 teaspoon coarse kosher or sea salt

Directions

1. Place the rice in a medium-size bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains between the fingers of one hand, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water, after you rinse the grains, remains relatively clear; drain. Now fill the bowl halfway with cold water and let it sit at room temperature until the kernels soften, 20 to 30 minutes; drain. 

2. Heat the ghee in a medium-size saucepan over medium-high heat. Once it appears to shimmer, sprinkle in the cumin, cloves, cardamom, bay leaves, and cinnamon. The spices will sizzle, turn reddish brown, crackle, and scent the air with sweet aromas, 30 seconds to 1 minute. Add the onion and stir-fry the slices until they are lightly brown around the edges, 3 to 5 minutes. 

3. Add the drained rice, and coat the grains with the onion and whole spices by tossing them together gently. Pour in 1½ cups cold tap water, and sprinkle in the salt. Stir the rice once or twice to incorporate the ingredients. Allow the water to boil, uncovered, still over medium-high heat, until it has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Now (and not until now) stir once or twice to bring the partially cooked layer from the bottom of the pan to the surface. Cover the pan with a tight-fitting lid and reduce the heat to the lowest possible setting. Steep for 8 to 10 minutes (8 for an electric burner, 10 for a gas burner). Then turn off the heat and let the pan stand on that burner, undisturbed, for an additional 10 minutes.

4. Uncover the pan, fluff the rice with a fork, and serve. You may choose to remove the cloves, bay leaves, cardamom, and cinnamon before you serve. I usually leave them in since they continue to perfume the rice and just instruct the folks eating the rice to watch for those whole spices and eat around them.