confessions of a fit foodie pumpkin pasta

#Confessions of a fit foodie pumpkin pasta full
#Confessions of a fit foodie pumpkin pasta free

Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking.Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen.Home Baked Fries with Roasted Tomato Aioli by Hot Momma’s Kitchen Chaos.Homemade Mustard with Herbs by Culinary Adventures with Camilla.Stuffed Peppadew Peppers by An Appealing Plan.Brioche Dinner Rolls by That Skinny Chick Can Bake.Special thanks this week to our host Foodie Stuntman, make sure to check out all the great unprocessed recipes from the Sunday Supper Crew. Pair this lovely pasta dish with a crisp white wine like Chablis, pop in the Airplane! DVD, and have a wonderful evening. If a wine can be called Cabernet Sauvignon because it contains at least 75% of that varietal, I can call my Pumpkin Pasta “unprocessed” since it contains at least 99% unprocessed ingredients! At the time, I did not consider whether the Italian Sausage was unprocessed or not, but a review of the Trader Joe’s website says the sausage is just skinless chicken, red and green peppers, water, and seasoning (salt, spices, and turbinado sugar-yes I know this sugar is processed to a small degree, but I am going to ignore that fact), so I am going to say the sausage meets the “unprocessed” definition. If your heat tolerance is on the wimpy side, use Sweet Italian Sausage for the macho, use Spicy Italian Sausage and for the moderate gourmand, use a combination of Sweet and Spicy Italian Sausage. So to kick things up a bit I added Italian Sausage. This makes for a perfectly fine pasta sauce, but for me the flavor was a little bland and the color too uniform. The pumpkin provides a rich, flavorful base for the pasta that I enhanced by adding Parmigiano-Reggiano and sage. This pasta dish takes less than 30 minutes to prepare and can be made with pantry staples (so long as they are pure and unprocessed, of course). Putting aside the poor adaption of dialogue from Airplane!, I was confident about being on the right track for my unprocessed pumpkin pasta. I had no raw pumpkin at hand, but I did have a can of Libby’s “100% Pure Pumpkin” which I handed to Sous Chef and asked “What can you make of this?” Sous Chef, being a consummate wiseass, looked the can over carefully and replied “This? Well, I can make a telephone I can make a cookie cutter I can make a food stacker I can make a pendant!” Clearly, I picked a bad time to quit sniffing saffron, but at least the Libby’s product was simply pureed pumpkin with no other ingredients. It is pumpkin season and surely a pumpkin in its raw state is unprocessed. For the sauce, I wanted to be creative and produce something having other than the ubiquitous tomato base. When in doubt, I go for pasta since I can make it myself and the store brands I buy contain nothing artificial. Did I need to cultivate my own fruits and vegetables, churn butter from cow’s or goat’s milk, and slaughter my own home-raised meat and poultry in order to qualify? Did I need to turn our home into Old McDonald’s Farm despite strict zoning ordinances to the contrary?

And the general definition of “foods that you can grow or make yourself” wasn’t too helpful.

#Confessions of a fit foodie pumpkin pasta free

We need to spread the word, and every person who eats meat free once per week, will make a difference.I was perplexed by this week’s Sunday Supper Crew topic: unprocessed food. I am encouraging all of you to continue your pledge for Meatless Monday, and keep bringing new recipes to our linkup. Extra carbs are also great for runners to replenish glycogen stores after long runs or workouts. With 15g real protein, 64g of carbohydrates, and 15g fat, they contain the right amount of each macronutrient to help you recover faster. These delicious pancakes contain Greek yogurt and 2 eggs to bulk up the protein. I have therefore caved to the pumpkin pressure, and decided it was time to use fall’s favorite fruit (yes, I did have to look up whether it was fruit or vegetable) into some fluffy, flavorsome pancakes. Although fall in Kentucky is kind of like a pleasant summer in Michigan! I resisted for as long as I could, but I just had to let summer go, and accept the fall with open arms. I severely screwed it up, and I am extremely grateful my friend Paul saved the day, and is working hard to make it better than ever! To anyone intending to move their blog from Blogger to WordPress….and then to Bluehost….Don’t do it yourself! There should be a “Don’t try this at home” warning sign on the Tools section.

#Confessions of a fit foodie pumpkin pasta full

Hopefully it will be back in full working order by the end of the week. I am testing out some different features, meaning it will be changing quite a bit over the next few days. Firstly, please bear with my website for the next few days.