Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Pumpkin Week

on November 7, 2016

Last week I made a pumpkin pasta sauce, that had pumpkin puree, tomato sauce, and coconut milk.  (I used regular milk because I didn’t want to open a can just for 1/4 cup, since I halved the recipe.)  Also, I wasn’t sure if I would like pumpkin mixed with tomato sauce, and started with only half the amount of tomato sauce.  I served it on ravioli.  It doesn’t look appetizing in the photo but it was good.

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The next night I used the sauce for pizza.  I added brussels sprouts, mushrooms, and chicken sausage for the toppings.  On the side is air-fried breaded cauliflower.  Florets are dredged in a mixture of flour and water, then rolled in breadcrumbs & parmesan cheese, then cooked for 20 minutes at 392F.  Crunchy & yummy.

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Then last night we had a ziti casserole with ziti, the pumpkin pasta sauce, ricotta cheese and mushrooms.  I think the whole amount of tomato sauce would have been better for this dish.  As they say on the food shows, it needed more acid.

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For Meatless Monday tonight, we’ll probably have more pizza with veggie toppings.

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