We might have lost an hour today, but we had plenty of time to make this super quick and flavorful dinner.
It might look like pasta with a cheese sauce but there is actually only a half cup of Parmesan in there. It’s pumpkin! And sure, today might have finally felt like spring but this sweet and savory dinner hit the spot.
Penne with Pumpkin Cream Sauce (ours is with rotini) is quick because it has only a few ingredients and minimal chopping and it makes a lot so there are plenty of leftovers. I highly recommend trying it.
We were able to cook dinner again tonight and we tried a recipe that I took out of Cooking Light last year.
Honey Cashew Chicken with Rice was really easy for us to make together and the results were amazing for a weeknight stir fry. We used brown rice instead of white and asparagus instead of broccoli but otherwise followed the recipe.
What makes this dish is the sauce which is a combination of rice vinegar, honey, soy sauce and Sriracha. It’s got a bit of heat to it but mixed with the sweetness it’s subtle and delicious.
Mike suggested we make this regularly because it was just that fabulous.
This was a basic macaroni and cheese recipe except the sauce is made with a few different cheeses plus Dijon mustard and without any butter or oil. I normally like to add something green to macaroni and cheese, so this stood out as I was looking through the magazine.
We opted for shells instead of penne just because we had them on hand. Otherwise, we followed the recipe exactly. I thought it was pretty good but could use a bit more flavor. Mike’s suggestion was to add more Dijon mustard and I read in the comments on the recipe that maybe adding some crushed red pepper would help. But it was good enough and easy enough for a weeknight so we’ll definitely try it again maybe with a little modification.
This week is spring break in our town and even though we still have work, a lot of people are gone. Town is quiet and many of my regular after work activities are not happening this week so I’m taking the opportunity to cook dinner a little more than we have been lately.
Last night I made an old favorite that I can’t believe I’ve never posted about before. My friend Jenna was the first person to tell me about Rachael Ray’s Green Spring Chili and French Fry Pie and I was skeptical. Mostly I doubted the french fries but she made it for us, it was delicious and now it’s something we make a couple times a year.
We bake the fries and keep them separate from the chili to make sure they don’t get too soggy since there are tons of leftovers. The chili is very fresh and springy and also works on it’s own or over rice. But I promise, it’s really good with the fries.
I decided to take a break from another project so that I could make a hat for Mike. I was beginning to worry that by the time I finally had time to make a hat to match his fingerless mitts that it’d be too warm.
Also I knew that knitting up a hat in the middle of the other projects that are on my needles would be quick and satisfying. I chose the Regular Guy Beanie because I knew I needed something simple for the yarn.
It turned out great.
I cast on 8 extra stitches because after reading some notes on Ravelry. Knowing what I do now, I’d probably do 12 although it fits Mike perfectly. It would have made the decreases make more sense even though I think it turned out good.
I’m pretty pleased with this project. It only took a couple nights and Mike already wore it today.