Tag: easy

Pumpkin Ravioli

Does anything say fall more than pumpkin????? I think not…….But Pumpkin Ravioli says it best!!

Pumpkin Ravioli 4

Easy to make, using wonton wrappers instead of making pasta, filling from canned pumpkin, a touch of sage and walnuts ………yummm!

I have always loved pasta. I could eat it everyday. There is something heart warming and hearty about a pasta dish.

Pumpkin Ravioli 3

I had never really thought of  pumpkin with pasta, but you use squash, so why not pumpkin?? No reason what so ever……here we go.

Just a can of pumpkin, not pie filling, just regular pumpkin. Mix it with some grated nutmeg, buy the nuts and grate it yourself, you will not be sorry. A touch of parmesan and walnuts. A quick mix and ooh la la.. filling.

Wonton wrappers are a perfect faux pasta. Just fill, fold, and boil. It takes just minutes.

Pumpkin Ravioli 1

I had a skillet with butter over a low heat waiting to bathe the ravioli in its lusciousness. Add in some walnut and sage, give it a toss.

Plate and serve with extra, walnut, sage and parmesan cheese. The perfect fast and easy fall pasta…..Pumpkin Ravioli!

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Pumpkin Ravioli

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Ingredients

Scale
  • One 15 oz can pumpkin
  • 1 teaspoon fresh grated nutmeg
  • 1/4 cup ground walnuts (toasted), plus extra for garnish
  • 1/4 cup grated Parmesan cheese, plus extra for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • One 8 oz. package wonton wrapper
  • Water for dabbing
  • 1 teaspoon vegetable oil
  • 6 Tablespoons butter
  • 1 teaspoon fresh sage, chopped

Instructions

  1. Place the canned pumpkin in a bowl. Add nutmeg, walnuts, Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, and mix well.
  2. In the center of a wonton wrapper, place 1 heaping teaspoon of the pumpkin-cheese mixture near one corner
  3. Using the tip of your finger, moisten the edges of the wrapper with a dab of water. Fold wrapper over (forming a triangle) and press down the edges with your fingertips and the tines of a fork.
  4. Place the finished ravioli on a cookie sheet lined with parchment paper sprayed with non stick cooking spray.
  5. Add a teaspoon of oil to a 6-quart pot of water and bring to a boil.
  6. Melt butter in a large skillet over low heat.
  7. Add the ravioli to boiling water and cook for 1 minute. Remove from water and place in skillet of warm butter.
  8. Continue with remaining ravioli adding to butter.Add the sage and pinch of salt and pepper. Toss gently to coat ravioli with butter sauce.

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Cranberry Orange Pork Roast

Cranberry Orange Pork Roast……cranberries, with a whisper of orange……..the prettiest little pork roast you will ever see….or serve!!

Cranberry Orange Pork Roast

When fall is here and the temperature starts to drop, I think back to Sunday dinners with my family. First off, let me just say that my family is one in a million. As kids my cousins and I spent many a happy Sunday at someones house and there was alway a big Sunday meal. It was usually at noon…….just after church and so us kids could get home and get ready for bed…..school on Monday you know!

Cranberry Orange Pork Roast 1

Now, when I was growing up, crockpots we not the norm. I remember my Grandmother and Aunts cooking up a storm in their kitchens, and the smells that came from those kitchens…..well nothing else can quite compare.

So, in honor of fall and my family… Cranberry Orange Pork Roast. The prep for this is very simple and using the crockpot makes a “start it and forget it” main dish.

A nice boneless pork loin roast, seasoned with salt and pepper and browned in just a bit of coconut oil. Browning the meat seals in the flavor and gives the meat a beautiful brown caramel color. Then into the crockpot.

Cranberry Orange Pork Roast 5

Next in a small bowl, some dried cranberries… deep red, tart and slightly sweet, orange marmalade… bright, sweet, and bursting with citrus flavor. A bit of balsamic vinegar (fermented wine grapes barrel-aged for many years) for its rich, dark brown, sweet-sour flavor and brown sugar for an extra touch of sweetness.

All of this poured over the browned roast and cooked for 3-4 hours on low in the crockpot.

Cranberry Orange Pork Roast 7

I knew the flavors of this dish would work and taste great, but I was not prepared for how really pretty it was……the cranberries reconstituted and looked like they were fresh. The sauce was sweet tart and a dark umber color with little flecks of orange peel…..beautiful!

I did add a cornstarch slurry to thicken the sauce, but only because Tim and I like a thicker sauce.

Cranberry Orange Pork Roast with some new potatoes or rice, and some nice fresh green beans…….a beautiful Sunday family dinner!

Cranberry Orange Pork Roast Collage

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Cranberry Orange Pork Roast

Cranberry Orange Pork Roast

★★★★★ 5 from 2 reviews
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours + 10 minutes
  • Yield: 8 1x
  • Category: Main Dish
  • Method: Crock Pot
  • Cuisine: American
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Ingredients

Scale
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon coconut oil
  • 3/4 cup orange marmalade
  • 1/2 cup dried cranberries
  • 1/3 cup balsamic vinegar
  • 1/4 cup packed brown sugar

Instructions

  1. Sprinkle roast with salt and pepper. In a large skillet, heat coconut oil over medium-high heat. Brown roast on all sides.Transfer browned roast to a 6-qt. crock pot.
  2. In a small bowl, mix marmalade, cranberries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low 3-4 hours or until tender and the internal temperature should read at least 145°.
  3. Remove roast from crock pot. Let stand covered with foil for about15 minutes before slicing to allow juice to stay in the meat when sliced.
  4. Remove fat from cooking juices. Serve pork with sauce

Notes

For a thicker sauce use 2 teaspoons of cornstarch and 2 teaspoons of water mixed and add until desired thickness.

Keywords: pork loin roast, orange marmalade, dried cranberries, balsamic vinegar, crock pot, dinner, main dish

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Glazed Salmon Rice Bowl

Dinner in a bowl…….what could be better?

Glazed Salmon Rice Bowl

Glazed Salmon Rice Bowl……in a bowl!!!

Tim and I love salmon! Salmon….. how we love you, let us count the ways……
Beautiful pink color
You are full of heart healthy omega-3 fatty acids
Good source of high quality protein
Tons of vitamins & minerals……including potassium, selenium and vitamin B12
Low calorie
You are a super food! Continue reading “Glazed Salmon Rice Bowl”