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Spinach Pasta with Savory Bechamel Sauce

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Adding Spinach to your homemade pasta makes a beautiful pasta, and is a great way to add more veggies to you and your families’ diet. I made this with fresh spinach, boiled it for 4-5 minutes, strained it, squeezed out any additional water, then chopped it before adding it to my pasta ingredients. I did mix the pasta with the bechamel, however in the future I should have just poured the sauce on top. This sauce is very rich and can make the dish soupy. Also, mixing it together covers the beautiful homemade noodles. These spinach noodles do not have a different flavor from other homemade noodles, they just have a different appearance. This recipe makes 6 adult servings of pasta.

Spinach Pasta with Savory Bechamel Sauce Recipe CardDownload

What You Will Need

  • 2 Cups and 4 Tbsp Flour
  • 2 Eggs
  • 1 Cup Boiled Spinach
  • 4 Tbsp Oil
  • 4 Tbsp Butter
  • 1 Onion, Diced
  • 2 Garlic Cloves, Minced
  • 2 Cups Milk
  • 4 oz Sharp Cheddar Cubed
  • 1/2 Cup Shredded Mozzarella
  • Rolling Pin
  • Medium Sauce Pan
  • Large Sauce Pan

Directions

1. In a large mixing bowl, add the first half of flour, eggs, and spinach. Begin to combine, slowly add oil as needed until the pasta comes together. Roll out into a thin layer, sprinkle with flour, roll, then cut to 1/4 inch thick noodles. Straighten out noodles and set aside.

2. Fill large sauce pan with water, place over medium high heat and bring to a boil. Place medium sauce pan over medium heat, add butter, onion, and garlic. Once onions are sweating, add second half of flour, then stir and cook for 2 minutes. Add milk, stir constantly and bring to a boil. Add cheese and stir until cheese melts, remove from heat. Add pasta to large sauce pan of boiling water, boil for 4 minutes. Strain. Plate pasta, then top with cheesy bechamel.

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Freezing Pumpkin Pies Before the Holiday

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Pumpkin pie is delicious and a classic dessert for this time of year. If you plan to have pumpkin pie at your holiday meals this year, look no further than this recipe; it makes 2 pies, and you can freeze one or both. These pies take some time to make, so save some during the holiday by making these pies early. This recipe also makes lots of pie filling. You could probably even make 3 pies with the amount of filling this makes! With my extra filling, I made some mini custards that I can enjoy in the meantime.

This recipe is straight forward. The only important thing to note with this recipe is that these pies shouldn’t stay frozen for longer the 1 month. Their quality will begin to get worse after that time, so if you make these pies the week of thanksgiving, the second pie will only just make it until Christmas before the quality starts to get worse. Or, you could choose to do what I am doing, and gift the second pie to a family member if you can’t see them for the holiday. If you choose not to freeze these pies, they last one week in the fridge. If you freeze your pies, you should thaw them for at least 12 hours in the fridge before serving!

Freezing Pumpkin Pies Recipe CardDownload

What You Will Need

  • 4 eggs
  • 4 cups Pumpkin puree
  • 4 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1 Can Evaporated Milk
  • 1 Can Milk
  • 2 cups Brown Sugar
  • 2 Tbsp Flour
  • Pinch of salt
  • 2 Pie Crusts (Homemade recipe here)
  • 2 9in Pie Pans (disposable is best)
  • Aluminum Foil

Directions

1. Heat oven to 450 F. In a mixing bowl, beat your eggs. Add Pumpkin, Spices, Milk, evaporated milk, brown sugar, flour, and salt, then mix until blended.

2. Place pie crust into pans. Fill 1/2 to 1 inch from top of pastry. Line edge with foil. Place on large baking sheet and bake for 10 minutes before reducing heat to 350. Bake for 40-50 minutes, remove foil, then bake for another 10-20 minutes, or until tester comes out clean. Let cool for 2-3 hours. Wrap twice with cling wrap, being careful to not touch the top of the cake, then wrap with aluminum foil before freezing.

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Roasting Pumpkin

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Pumpkin is very abundant this time of year, and there is lots you can do with it. Especially now that Halloween is over, pumpkins are on sale so it’s a great time to try cooking with it! Pumpkin can be used for lots of different meals. You can roast it, which is the recipe below, then use it in many different recipes. Pumpkin can be an ingredient in breads and cakes, it can be added to smoothies, you can eat once roasted, or you can stuff your pumpkin when roast it and have stuffed pumpkin as a meal. Roasting a pumpkin is easy. If you plan to eat it once roasted, you should add the glaze during the last 15 minutes of baking. If you are vegetarian, you could also use brown sugar and fruit juice or corn syrup for your glaze to make this dish fit your diet. If you plan to use the pumpkin for another dish, you can roast it just plain. I plan to use this pumpkin to make 2 pies, so I roasted these plain.

Roasting Pumpkin Recipe CardDownload

What You Will Need

  • Pumpkin
  • Knife and Spoon
  • Large Baking Sheet
  • (Opt) Brown Sugar and Honey Glaze

Directions

1. Heat your oven to 400 F. Cut your pumpkin in half, scoop out the insides, and rinse.

2. Place your pumpkin skin side down on a baking sheet. Bake for 1 hour. Remove from oven. Then, either glaze and serve, or use the pumpkin for another recipe.

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Pumpkin Seeds

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For advice from others and how others alter roasting pumpkin seeds, visit this recipe. This is an older recipe, so there is a lot of feedback and advice that might be helpful to you. Many of the popular opinions, I’ll touch on though. Some people like to boil their seeds in salt water, while others just like to toss and bake. If you do boil your seeds, the salt flavor is infused into the seeds, however it is recommended to let your seeds then dry for 24 hrs before baking. Some don’t wait, they just have to bake a bit longer to get out the extra moisture. Boiling would also help save time in cleaning the seeds since boiling separates the pulp from the seed. If you don’t boil your seeds, you can rinse them in a strainer to help remove the excess pulp. Also, instead of using normal salt, some use garlic salt or sea salt for different flavors, and instead of butter, some use an even mix of oil and butter, or just oil to coat the seeds before baking.

As for my experience, I tried a mix of different advice I had seen. First, I did boil the seeds. I wanted the salty flavor on the inside of the seeds, and I believed this would make the outsides softer to eat. Then, I did not let them dry out for 24 hours, instead I immediately tossed them in butter and baked them. I baked them at a higher temperature, 350 F, for a short time, 25 minutes. Because of this, the seeds were very roasted, and were visibly darkened. They had a rich roasted flavor that would easily have burnt if they continued too much longer. Also from this higher heat, these seeds are very brittle. They easily crack open and break apart. The flavor on these seeds were absolutely delicious though. Buttery, salty, and with a rich and deep flavor, similar to the flavor of sunflower seeds, these were delicious and can easily be made into a topping for a salad, or turned into a tasty seed butter. I had a 3-4 pound pumpkin and got about 2 cups of seeds to roast.

Pumpkin Seeds Recipe CardDownload

What You Will Need

  • Pumpkin Seeds
  • 2 Tbsp Butter, melted
  • 1 Tbsp Salt
  • Tossing Container
  • Baking Sheet
  • Colander
  • Large Sauce Pan with Heavily Salted Water

Directions

1. Place salted water in sauce pan and place over high heat. Separate your seeds and place them in a colander. Rinse seeds with hot water. Place seeds in boiling water, boil for 15 minutes. Strain. Heat oven to 350 F.

2. Melt butter and add salt into tossing container. Toss seeds in butter. Spread out on baking sheet in one layer. Bake for 15 minutes. Stir, then return to single layer before baking for another 10 minutes. Pour into a storage container.

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Blueberry Buckle Coffeecake Review, King Arthur Baking

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Original Recipe found Here!

This recipe came from the King Arthur Baking site. Blueberry buckle is a classic dessert. This recipe is very good. It tastes not too sweet, and is very tasty with the coffee cake twist. I only have two critiques. First, a bit of lemon would be very nice in this cake. Either adding lemon juice in place of vanilla extract, or adding some lemon zest to both/either dough and/or crumb topping. Second, I used a 7 x 11 baking dish. I don’t know whether the directions work for a square pan, but I had to bake my cake for 1 hour and 15 minutes, where the edges were beginning to burn. Just a warning to make sure the cake is fully cooked if you use a square pan, and a bit of advice if you wish to use an elongated pan like I did. It would be best to cover with foil for 1 hour, then bake without for the last 15 minutes.

Blueberry Buckle Coffeecake Review Recipe CardDownload

What You Will Need

  • 1/3 cup and 3/4 cup Sugar
  • 1/2 cup and 2 cups Flour
  • 1 tsp cinnamon
  • 4 Tbsp and 4 Tbsp Butter
  • 2 tsp Baking powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • non-stick spray
  • Baking pan, 8inx8in, 9inx9in, 9in round, or 7inx11in

Directions

1. Heat Oven to 375 F. Lightly grease your pan with nonstick spray. In a small mixing bowl, mix first half of flour and sugar with cinnamon and a pinch of salt. Then break up first half of butter in mixture until a sandy texture is reached, this is the topping.

2. In a medium mixing bowl, mix together remaining butter, sugar, an egg, and vanilla. In a small bowl, mix together remaining flour, baking soda, and a pinch of salt. Begin slowly adding flour and milk to butter mixture, ending with flour. Add blueberries and stir just to combine. Pour mixture into greased pan.

3. Top dough with crumb topping. Bake for 45 minutes for a square or round pan. Bake for 1 hour covered and 15 minute uncovered for a rectangle pan. Use a tester to be sure. Let cool before serving.

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