Pasta with Pumpkin and Sausage

Servings: 6

2 tablespoons extra-virgin olive oil, divided
1 pound bulk sweet Italian sausage
2 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup white grape juice
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the
sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add
the remaining tablespoon oil, and then the garlic and onion. Saute 3-5 minutes until the onions are tender.
Add bay leaf, sage, and grape juice to the pan. Reduce grape juice by half, about 2 minutes. Add stock and
pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce
heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer
mixture 5-10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin
sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of
shaved cheese and sage leaves.
Serve Pumpkin Sausage Pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red
Onion.

Pumpkin and Sausage Soup

2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1/2 c half and half (I prefer heavy cream)
1 clove garlic, minced (I usually use a little bit more than this)
1 1/2 t Italian Seasoning
1 pound spicy breakfast sausage

Brown sausage, drain, and then add the onion, mushrooms, garlic and herbs. When the onion is translucent, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the cream and simmer on low another 10 min. Taste and add salt/pepper as needed.

I serve this with a little swirl of cream on top to make it look fancy and a side of corn bread. Also, some red pepper flakes on the table so people can spice up a bit more if they prefer.

For freezer: cook sausage, drain, add onion, mushrooms, garlic, Italian seasoning, place in quart freezer bag. Place that bag in gallon bag along with a 2c bag of pumpkin puree.

To serve: put all ingredients in pan, add 4c chicken broth, heat, simmer 20-30 minutes, add cream and simmer another 10 minutes.

Pumpkin Cookies

½ Cup butter or shortening ( or half of each)
1 Cup sugar
1 egg slightly beaten
1 C. pumpkin
1 t. soda
2 C. flour
½ t. cloves
½ t. salt
1 t cinnamon
½ t. allspice
1 C. chopped nuts, raisins, or Chocolate Chips
Cream butter and sugar. Add egg and pumpkin. Add dry ingredients, mix well. Add preferred add ins. Drop by teaspoonful. Bake at 375 degrees about 15 minutes.

Fresh Homemade Salsa

 Ingredients

• 2 large bowls full of chopped tomatoes
• 2 onions, chopped
• 2 bell peppers, chopped
• 4 jalapenos, chopped
• 6 teaspoon vinegar
• 4 teaspoon salt

Directions

1. Combine the tomatoes, onion, and green chile peppers into two bowls; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.  Let sit in refrigerator for 2 hours then serve or freeze in Ziplock bags. (Good for about 6 months frozen).

Gluten Free Bread

In the bread makers container add:
3 large eggs
1 2/3 cup water
3 tablespoons vegetable oil
1 teaspoon vinegar

In separate bowl:
1 ¼ cup brown or white rice flour
2 cup tapioca flour
½ cup skim milk powder
3 tablespoons sugar
1 ½ teaspoons salt
2 ½ teaspoons xanthan gum

Add dry contents to wet and mix. With your finger make depression and add 2 ¼ teaspoons gluten-free yeast. Set bread maker for whole wheat select light and press go.

Modified from  http://www.celiac.com/articles/641/1/Bread-Recipe-for-Bread-Machine-Gluten-Free/Page1.html

Jalapeno Poppers

Ingredients

• 12 ounces cream cheese, softened
• 1 (8 ounce) package shredded Cheddar cheese
• 1 tablespoon bacon bits
• 26 jalapeno peppers sliced in half
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup dry bread crumbs
• 2 quarts oil for frying

Directions

1. In a blender, mix the cream cheese, Cheddar cheese, and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Stuffed Peppers

Ingredients

• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 9 green bell peppers
• 2 (8 ounce) cans tomato paste mixed with  2 cans water
• 4 diced tomatoes
• Steak Seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
4. In a bowl, mix the browned beef, cooked rice, diced tomatoes, 1 can tomato pasted with 1 can water, steak sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato paste and water then pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, until the peppers are tender.