Coconutpumpkinandgingerpastasauce Recipes

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
• Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
• Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
• Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
• Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

Steps:

• Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.
• Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.
• Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Steps:

• Heat oven to 225 degrees.
• Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
• Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
• Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
• Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
• Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
• Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
• Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

Steps:

• Chop the onion and finely mince the ginger.
• Heat the oil and saute the onion and ginger without browning them.
• Add the pumpkin and stir for 2 minutes.
• Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
• Add the coconut cream and stock and stir thoroughly.
• Using a blender or mouli, blend until smooth.
• Serve.

Steps:

• Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
• Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
• Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

Steps:

• In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
• Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
• Simmer the sauce, stirring occasionally, for 10 minutes.
• While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
• Reserve 1 cup of the cooking water and drain penne well.
• Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
• Stir parsley into pasta and serve with parmesan cheese, as desired.
• Enjoy!

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender., Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated. Remove from heat; stir in coconut milk and cilantro., Serve with rice; sprinkle with additional cilantro if desired.