Budget Friendly Recipes for Foodies
It’s time once again to experiment with some risotto! I’ve written before how risotto is a perfect template to feature the spoils of any season. Fall being one of my favorites, I’ve been dying to try this with the epitome of current produce: the pumpkin. Continue reading ‘Fab Frugal Friday: Again with the seasonal risotto, pumpkin edition!’
Pumpkin Parmesan Sauce Recipe, served on cheese ravioli
Don’t you just hate having those pumpkins and jack-o-lanterns go to waste? There are tons of great pumpkin cake and pumpkin bread recipes out there, but I wanted to try something different, something savory. So . . . I was at Williams-Sonoma the other day and saw a jar of “Pumpkin Parmesan Sauce.” It sounded so intriguing that I just had to try a batch on my kitchen stove.
Pumpkin is delicious as a savory ingredient – I love pumpkin curries and soups, so trying a sauce seemed very doable. The flavors of pumpkin and Parmesan are so complimentary – this is a warm and earthy sauce, something new and unexpected on pasta. We served it on cheese ravioli and fell in love with this sauce. I’ll definitely be making it again!
Continue reading ‘Got Leftover Pumpkins? Try Pumpkin Parmesan Pasta Sauce Recipe’
A Show-Stopping Fall Feast: Pumpkin Stew served in a Pumpkin
This is one of our family’s favorite fall feasts – a pumpkin stew in a pumpkin recipe. When my kids were little, they would clap and cheer as I brought the finished pumpkin to the table. It looks gorgeous in the middle of the table and when you serve it, you use a large spoon or ladle to scoop some of the roasted pumpkin flesh from the inside of the pumpkin. It is unique, delicious and frugal. Once you try this recipe, it will become a fall tradition in your house, I promise!
Over the years the basic idea of filling a hollowed pumpkin with soup has remained the same, but I have changed the soup recipe substantially. This year, I discovered the secret of making flavorful vegetarian vegetable soup: ROASTING THE VEGETABLES! Seriously, boiled vegetables are just about as bland as, well, boiled vegetables. But, if you roast them in chunks so that they have a caramelized outside and them simmer them briefly, the soup is about a million per cent tastier than the boiled version without resorting to beef broth to add flavor. I will never make vegetable soup the same again!
Continue reading ‘Show-Stopping Edible Fall Centerpiece: Pumpkin Stew in a Pumpkin Recipe’
