Pasta with Homemade Pumpkin Sauce

I hate seeing all those pumpkins going to waste after Halloween, so this week I decided to do something about it. And what better way to protest wasting pumpkins than just eating every pumpkin in sight, right? I ended up making homemade pumpkin purée and freezing half of it (so that I can have pumpkin pie on demand all winter) then I roasted all the seeds to snack on… for what will probably be an eternity because many pumpkins were involved.

Last night I made some pasta using the purée, and it came out great. Thinking I’ll experiment with making some scones this weekend as well. My mom said when I was a baby she gave me so much pumpkin baby food that I turned orange. Hopefully that won’t happen again, but if it does, please know it’s not me showing support for Trump… I simply just ate too much pumpkin again.

Ingredients: (serves 2)
2 garlic cloves, minced
1/2 shallot, minced
2 tablespoons butter
2 cups pumpkin purée
1 cup unsalted chicken stock, plus more as needed
4-5 small chunks of Parmesan cheese
1 teaspoon nutmeg
1 teaspoon ground sage
Salt and pepper, to taste
Gemelli style pasta, or pasta of your choice

Making your own pumpkin purée is very simple. Just cut up the pumpkin into large slices and scoop out the pulp and seeds. Toss the pulp, but save the seeds to roast later! Preheat the oven to 350 degrees. Place the pumpkin slices on a parchment lined baking sheet and roast in the oven for 1 hour, or until fork tender. Peel off the skin, and purée the pumpkin in batches until smooth. You’ll have a lot, so feel free to freeze most of it for a different day!

Now, for the pasta. In a Dutch oven, sauté the garlic and onion in 1 tablespoon butter until softened. Add the pumpkin purée, Parmesan cheese, nutmeg, sage, another tablespoon butter, and half of the chicken stock. Stir well to combine. Once some of the chicken stock has been absorbed, add the rest of the stock. Cook on low for about 10 mins, stirring often. You can keep adding more chicken stock as needed. In the meantime, make your pasta per the box instructions. When the pasta is cooked, strain and toss into the pumpkin mixture. Save a splash of the pasta water to add in as well. Add one more small pad of butter for one final toss of the pasta. Plate and add a bit more grated Parmesan cheese, followed by a dollop of ricotta cheese. Enjoy!

Save

Save

Advertisements

Veggie Sushi with Cauliflower “Rice”

img_1646As much as I wanted to just cry tears into a bowl of carb-filled pasta the night after the election, I decided a healthy dinner might make me feel better. So, I made some vegetable sushi! I got cauliflower in my CSA this week, and decided to use that as the “rice” this time. It’s not as sticky as rice, but holds up pretty well. I filled it with a few veggies I had on hand, and used my Bragg’s liquid aminos instead of soy sauce – it tastes exactly the same but is a healthier alternative!

Ingredients:
1 small head of cauliflower, cut into chunks
1 tablespoon rice wine vinegar
2 medium carrots, but into matchsticks
1 mango, cut into matchsticks
1 cucumber, cut into matchsticks
3-4 nori sheets

Start by making the cauliflower rice by processing the cauliflower and rice vinegar until it resembles the texture of rice. Set aside. I saw a few recipes where they steam the cauliflower first before processing it and letting it cool, which might make it stickier, but I went the lazy route and skipped the steaming… worked out fine! Next, place a nori sheet on your sushi mat and spread a layer of the cauliflower reaching close to the edges, but leaving one of the short edges with about an inch free (see photo) Next, starting at the bottom, layer a row of vegetables. You don’t want to over fill it because when you wrap it up it’ll be difficult, but you also don’t want to under fill it because you want to taste the fillings!

Now, time to get your roll on. Start with the end closest to you and lift the edge of the nori over the veggies and tuck it under. Using the sushi mat, press it over the roll to help tighten it, then continue rolling with the help of the mat, pressing and tucking as you go until it’s all rolled up. Use a dab of water to help seal the roll shut at the end.

Using a clean and very sharp knife, hold the roll tightly and cut the roll into pieces. Top with pickled ginger, wasabi, soy sauce or liquid aminos… whatever your little heart desires. Enjoy!

p1130546

Pancetta Egg & Kale On A Biscuit

Holy mother of breakfast sandwich! I saw a biscuit sandwich in Saveur magazine that inspired me to make this. They used collard greens with mustard, but I went with some sauteed kale and shallot instead. I’ve always wanted to make my own biscuits, but for some reason thought it would be much more complicated than it turned out to be. Which is great because yay homemade biscuits whenever I want! But also bad because oh no… homemade biscuits whenever I want. We’ll see how this all works out in the next few months, I may need a biscuit intervention around the New Year. Anyway, this sandwich was amazing! The salty pancetta with magic, and the soft marbled eggs were fluffy and amazing. Can’t wait for next weekend!

Ingredients:

Biscuit Dough (from Saveur) – makes 4 medium biscuits
2 1/2 cups all-purpose flour
2 1/2 tablespoon sugar
1 tablespoon baking powder
1 tablespoon kosher salt
Pinch of black pepper
5 tablespoons frozen unsalted butter, plus 2 extra tablespoons (melted) for brushing
2 cups buttermilk (you can make your own super easy buttermilk HERE)
1 tablespoon honey

Toppings: (for 1 person)
4 slices pancetta
1 cup kale, roughly chopped
1/4 shallot, sliced
2 eggs
Olive oil
Salt and pepper, to taste

Start by making the biscuits. Preheat oven to 400 degrees. Whisk flour, sugar, salt, baking powder, and a pinch of black pepper in a large bowl. Using the course side of the box grater, grate the frozen butter into the bowl. Mix to incorporate. Add the buttermilk a little at a time, and gently mix together with your hands. Pour the dough out onto a floured surface and form/pat the dough into a circle that is two inches thick. Using a round cutter, cut out 4 biscuits. You may need to roll up the scraps and pat it back out in order to get your last biscuit. Place the biscuits on a parchment paper lined baking sheet, and bake for 18-20 minutes or until golden brown. Remove from the oven and brush each biscuit with the melted butter honey. Place back in the oven for 5 minutes. Remove and let cool a bit before you start slicing them in half.

While the biscuits are cooling, cook all the toppings. In a medium pan, cook up the panetta until crispy. Set aside. In the same pan, saute the shallots and kale until softened and wilted, adding a little olive oil as needed. Also set aside. Lastly, melt a small pad of butter in the pan. Crack both the eggs into the pan, then break and lightly swirl the yolk around. Pepper to taste (you can add salt too but the pancetta is pretty salty, so up to you!) Let the eggs sit and cook for about 3 minutes until there are no more runny bits, then run under the edges with a rubber spatula to loosen the egg, and fold into quarters.

Gently slice the biscuit in half. Top with the kale, egg, and pancetta. Maybe add a little hot sauce in there too if you’re feeling a little crazy! Grab some napkins and get to work…

Kale Potato & Beet Galette With Feta Cheese

I was planning on a making a pizza with some leftover pizza dough I recently froze (or so I though) but when I took it out of the freezer, I realized it was leftover dough from the last galette I made! Whoops. I ended up just making a galette instead, but it was just as delicious! I’ll have to start labeling the things in my freezer from now on though…

Ingredients:

Dough:
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into small cubes
1 large egg, beaten

Filling:
2 cups kale, roughly chopped
1/2 shallot, chopped
1 garlic clove
2-3 fingerling potatoes, thinly sliced
2 small golden beets, thinly sliced
Salt and pepper, to taste
1 cup crumbled feta cheese

Start by making the dough as it will need some time to chill in the fridge. Whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Pour in the egg and mix until incorporated. Pour out onto a flat surface and shape into a disk, then wrap in plastic wrap and place in the fridge for at least an hour.

When the dough is almost ready preheat oven to 375 degrees.

Start cooking the other ingredients. Saute the beets and potato slices in olive oil until fork tender, set aside. Next saute the garlic and shallots in olive oil until softened, then add the chopped kale and cook until wilted, about 3-4 mins. Salt and pepper to taste.

Roll out the rough on a lightly floured surface until you have a full circle. Add 1/2 of the feta cheese on the bottom of the dough, leaving a 2-inch border. Top with half the kale and shallots, followed by the beets and potatoes, then the rest of the kale. Top with remaining feta cheese, then fold the edges of the dough over the filling, and brush the edges with the egg wash.

Place in the oven and cook for 30 mins or until the dough is golden brown. Enjoy!

p1130471

Save

Save

Potato & Onion Stacks with Feta and Greens

I was trying to figure out what to make for dinner while simultaneously catching up with my mom over the phone, and she came up with this yummy recipe within moments of me listing what I had on hand. She’s always been able to whip up something delicious with whatever she has! It turned out really great and was a super comforting meal on a cool fall night. Thanks ma!

This could be a great side for Thanksgiving coming up as well. Just adjust the recipe as needed to fill as many muffin cups as you need!

Ingredients: (makes 2)
1 large red potato, cut into thinly sliced rounds
1 small onion, cut into thinly sliced rounds
2 tablespoons chopped fresh parsley
1/2 teaspoon smoked paprika
2 cups chopped mustard greens (or kale)
1 large garlic clove, minced
1 cup crumbled feta cheese (Parmesan would be great alt too)
Olive oil
Salt and pepper

You can either make these in muffin cups, or you can use an oven safe bottomless mold like I did. Make sure your potato slices are thin enough so they cook through. Use a mandoline slicer if you have one! I plan to make my potatoes a little thinner next time.

Preheat oven to 375 degrees

In a large bowl toss together the sliced potato with olive oil, salt, pepper, paprika, and parsley. Next, in a medium pan sauté the garlic in a little olive oil for about a minute, then add the mustard greens and cook through until wilted. Spray the muffin tins or molds with non-stick spray or a brush of olive oil, and begin to layer everything. Start with pressing in about 3 potato slices, then add an onion round, 3 more potato slices, mustard greens, 3 more potatoes, feta cheese…. and so on until you’ve reached the rim. Repeat process in 2nd mold. Place in oven for 45-50 minutes or until the potato is golden brown and crispy around the edges. You can pierce the potato with a knife to check that it is cooked through.

Remove from oven and let cool for a few minutes. Using a knife go around the edges to loosen the potato from the mold. Place on a plate, and gently pull the mold up to reveal the potato. If using a muffin pan, use the fork to gently lift the potato out of the pan. Ta-da! I ate mine with a side salad, perfect little dinner.

Save

Homemade Apple Cinnamon Pop-Tarts

Adults need Pop-Tarts too! My inner child was craving one of my favorite childhood snacks, so I grabbed a whole lotta of butter and apples and got to work. Surprisingly, not that hard to make. But what’s even better is the fact that they almost taste better than the real thing. I know that is a bold statement, but make these and try to tell me you don’t feel the same!

Ingredients:

Crust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into cubes
1 large egg, whisked
2 tablespoons milk
1 large egg, for the egg wash

Filling:
2 large baking apples, peeled cut into cubes
1 cup dark brown sugar
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt

Start by making the dough. Whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Whisk together the egg and milk then add to the flour mixture. Mix lightly until incorporated. Pour onto a flat surface and shape into a disk, cut in half then wrap both separately in plastic wrap and place in the fridge for at least an hour.

In a large saucepan, add the apples, lemon juice, both sugars, and the salt. Cook over medium heat for about 10-15 minutes, or until the apples are softened all the way through. You should be able to easily pierce them with a knife. Remove from the heat and strain the apples, reserving the liquid. Place the apples in a food processor and blend until smooth, using the reserved liquid as needed. Set aside to cool to room temp.

In the meantime, roll out your dough one at a time. Lightly flour the surface and your rolling pin, and gently roll out the dough into a large rectangle shape that is 1/4 inch thin. Using a knife, cut the dough into 3×5 rectangles and place on a baking sheet lined with parchment paper. Scoop the scraps back up into a ball, roll it out again, and keep cutting your tiny rectangles until you’ve used all the dough! Repeat with the other dough.

Working quickly (as the dough will start to warm and be harder to handle) brush the egg wash around the perimeter of each rectangle piece. Scoop and spread 1 tablespoon or so into the center of half of the rectangles, and top with the remaining rectangles. Using a fork, press around all the edges to seal them together. Place in the freezer for 1 hour.

When the dough is almost done chilling, preheat your oven to 350 degrees.

Remove the Pop-Tarts from the freezer and brush with egg wash. Place in oven and bake for 10 minutes, then rotate and bake for another 10-15 minutes, or until golden brown. Remove and let sit for a few minutes before transferring to a wire rack to cool to room temperature.

To make the glaze, mix together the confectioners sugar, vanilla extract, and ground cinnamon until smooth. Let sit for a few minutes to thicken, then drizzle over the cooled Pop-Tarts!

Sausage Sandwich With Onions Peppers & Fennel

I can’t believe I am saying this, but this is the 200th recipe I have posted on The Petite Beet! It feels like just the other day that I decided to start my little blog. Thanks to everyone who has followed me on my cooking journey the past 4 years! If I had known this was my 200th recipe, I would have posted something a little more exciting than a sandwich, but after noticing the mass amounts of peppers and onions I have been hoarding the past two weeks, I decided I needed to do something about it – and what better way to solve that problem then to stuff them all into a roll the same size of my entire body, right?

Also, a big thank you to Nextdoorganics, the wonderful CSA here in NYC where I have been getting my weekly produce from each week. At least 150 of these recipes have been made using their items. You guys are the best!!

Ingredients: (serves 2, or 1 very hungry person)
2 sausages (I used some cheddar pork Bratwurst from Whole Foods)
1 large white onion, cut into slices
1 large green bell pepper, cut into slices
1 large red bell pepper, cut into slices
1 medium fennel bulb, but into slices
Olive oil
Salt and pepper
Provolone cheese slices
1 large Italian sandwich roll

Start by cooking up the sausage in a large pan, turning until all sides start to brown. Remove and set aside. In the same pan, saute the onion and fennel in olive oil for about 5 minutes over medium heat. Add the peppers, salt and pepper to taste, then continue to cook for about 10 minutes, or until all the veggies are nice and cooked down. Add the sausages back to the pan and cook for a few more minutes.

Cut the roll in half length-wise, but not all the way through. Sometimes I like to hollow out a little of the bread to make more room for the actual filling. Fill with the sausage and pepper mixture and top with provolone cheese. Place under the broiler for about 1-2 minutes, or until the cheese is melted. Keep an eye on it though as you don’t want it to burn. Plate and inhale entire sandwich.

Save

Save

Salted Brown Butter Apple Galette

I was feeling in the fall spirit this weekend and decided to grab some apples at the farmers market to make mini apple galettes. Smitten Kitchen makes these incredible sea salt and brown butter rice krispie treats, which are the perfect combination of salty and sweet, so I decided to mimic that in these galettes. I browned some salted butter, then added a pinch of flaky Maldon salt. You’d think this would be too salty, but with the brown sugar you add to the top, plus the sweetness of the cooked apples, it ends up being the perfect mix. I ate one whole galette myself then brough the rest to the office to stop myself from eating the others!

Ingredients:

Dough:
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into small cubes
1 large egg, beaten

Filling:
1/2 stick salted butter
Good pinch Maldon salt
2 medium baking apples, such as Gala or Pink Lady, cut into 1/8 inch slices
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Granulated sugar
Light brown sugar

Start by making the dough as it will need some time to chill in the fridge. Whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Pour in the egg and mix until incorporated. Pour out onto a flat surface and shape into a disk, then wrap in plastic wrap and place in the fridge for at least an hour.

When the dough is almost ready preheat oven to 375 degrees.

In a small pan, melt the salted butter over medium heat, stirring constantly until fully melted. Add the vanilla extract. Continue cooking until the butter begins to brown – you’ll see the color start to turn a bit amber and it will start to smell nutty. Be careful though because it can quickly burn from there, so do not over cook. Turn off the heat and add a pinch of Maldon salt.

Cut the dough in half and place the other half back in the fridge until you’re ready to use it. Flour a flat surface as well as your dough and rolling pin. Roll out the dough until you have a circle shape. Be gentle with the dough as it can break easily. Luckily, a galette is meant to have a more rustic look though, so it is OK if it is not perfect! Place on a baking sheet lined with parchment paper.

Making two rows in the center of the dough, overlap the apple slices one by one. Keep a 1 inch border around the edge. Brush the apples well with the butter mixture, then fold the edges of the dough over the apples, brush the dough with egg wash, and sprinkle with granulated sugar. Lastly, sprinkle the apple filling with brown sugar.

Repeat with the other half of the dough, then place both galettes in the oven for 35-40 minutes or until the crust is golden brown and the apples are softened. Let cool for a few minutes before serving. Serve with a scoop of ice cream!


Pan Roasted Chicken & Veggies With Turmeric Rice

Some of my favorite meals have been made at my best friends house, just throwing together whatever we have! We try to cook once a week, and a lot of those meals have been posted here. Maybe one day we’ll get our act together and knock out a cookbook like we’ve always wanted to do!

Ingredients: (serves 3)
3 large chicken thighs (bone-in skin on)
1 medium red onion, chopped into large chunks
3 garlic cloves, chopped
2 medium carrots, cut into 1/2 inch chunks
8-10 medium fingerling potatoes, cut into 1/2 inch chunks
1 teaspoon cumin
1 teaspoon curry
1 teaspoon ground ginger
1/2 teaspoon paprika
3 cups cooked jasmine rice (per box instructions)
1/2 tablespoon ground turmeric
2 cups chopped kale
Fresh cilantro
1 fresh pomegranate, seeds removed (good trick is to slice in half and hit with a wooden spoon into a bowl, the seeds will fall right out!)
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. In a small pot parboil the potatoes to soften them a little so that they’ll cook faster in the pan. Don’t overcook them though or they’ll break apart in the pan, you want them to be almost fork tender.

In a large bowl, toss the chicken, potatoes, onions, and carrots with olive oil, salt, pepper, curry, cumin, ginger, and paprika. Mix well so everything gets covered. Place the chicken skin side down in a preheated cast iron pan, and scatter the veggies on top and around the chicken. Let cook until the chicken gets crispy on the one side, about 8 minutes, then flip the chicken and mix the veggies a little before placing the whole skillet right in the oven for about 15 minutes until cooked through.

While the chicken cooks, make the rice. Add the turmeric and a pinch of salt to the water, then cook the rice per the box instructions. Once cooked, salt and pepper to taste.

Lastly, sauté the kale and garlic together with some olive oil for a few minutes .

Simply plate the chicken and vegetables, then top with the sautéed kale, fresh cilantro, and pomegranate seeds. Enjoy!

PreheaSave

Tomato Kale And Goat Cheese Frittata

A typical nighty event for me is staring into my fridge (while starving) and trying to think of something delicious to make that won’t take too long. Luckily last night I had an easy solve – frittata! The great thing is you don’t need a crust for this, you can just sauté everything right in the pan, add the eggs and cheese, then pop it into the oven for about 10 minutes. It’s eggy magic.

Side note, I moved into a new apartment and the lighting is terrible for photos! So bear with me while I figure that out over the next few weeks…

Ingredients:
2oz salami, chopped
1 cup kale, chopped
1/2 small white onion, chopped
1 large garlic clove, minced
6 eggs
1/4 cup Greek yogurt
1 cup chopped tomatoes
3 tablespoons herbed goat cheese
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. In an oven proof skillet, sauté the garlic, onions, and salami in a little olive oil until the veggies are softened and the salami starts to crisp, about 3 minutes. Add the kale and cook for another 3 minutes. Salt and pepper to taste. In the meantime, whisk together the eggs and Greek yogurt in a bowl. You can also use milk, but I like the fluffiness that the yogurt gives the eggs. Pour the eggs into the skillet and give it a quick mix to stir together the ingredients. Top with the tomatoes and goat cheese, and let cook for about 3-4 minutes on the stovetop. Transfer to the oven and let cook for 10 minutes, or until the eggs are set and don’t wiggle when you give the pan a shake. The eggs will continue to cook for a few after you remove the pan from the oven, so do not overcook them in the oven or you’ll be eating some tough eggs!

Save

Save