Click here to see recipe listing or travel by country

Monday, October 26, 2015

Chorizo and Pumpkin Pasta

It’s October and I love pumpkin.  Even though it’s not autumn here (it’s spring, quickly approaching summer), I feel a need to have pumpkin dishes in October. I really enjoyed this dish!  The chorizo and pumpkin go really nicely together. This is an easy, quick dish perfect for a weeknight meal.

Chorizo and pumpkin pasta

1 package cured chorizo sausage
2 -3 cloves garlic, minced
1 large onion, finely chopped
2  teaspoons dried sage
1 bay leaf
2 cups chicken stock
1 can pumpkin puree
½ cup milk
1/8 teaspoon chipotle powder
½ teaspoon ground nutmeg
Salt and pepper to taste
1 lb bow tie pasta
Parmesan (optional)

Brown sausage in a tablespoon of olive oil in a large skillet.  Remove sausage and drain on paper towels.  Drain oil and rinse out pan then add a tablespoon of oil and saute onions and garlic until translucent. Add bay leaf, sage, chicken stock, nutmeg and chipotle powder to the pan. Let it cook down for a minute or two then add the pumpkin. Add the sausage back to the pan and then add it the milk.  Allow the sauce to cook 5-10 minutes.  Add salt and pepper to taste. While the sauce is cooking, prepare the pasta.  Remove the bay leaf from the sauce, drain the pasta, mix together and serve.

I also added a few shavings of parmesan to the finished dish.  

Saturday, October 24, 2015

Gorgonzola egg salad

I saw some pictures of gorgonzola egg salad a while back and decided that I needed to try to whip up a batch for my family.  I think it turned out really great.  Some people may need to lower the amount of gorgonzola but we love it so, there is no such thing as too much. If you believe egg salad must have  mayo, you can substitute it for the yogurt.

6 hard boiled eggs, roughly chopped
3-5 oz Gorgonzola, crumbled (I used 5oz but we are gorgonzola fanatics)
1/4 cup plain Greek yogurt 
3-4 scallions, chopped
1/8 teaspoon chipotle powder
Zest of one lemon
Salt and pepper to taste

Mix together and chill. Serve on toasted rolls with toppings of your choice (bacon, avocado, tomato slices are my favorites)


All recipes are on Petitchef