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Add Vitamin C Rich Foods to Boost Immunity.

We all know that foods high in vitamin C are useful for warding off cold and flu. But are you aware that Vitamin C is utilized in…

We all know that foods high in vitamin C are useful for warding off cold and flu. But are you aware that Vitamin C is utilized in the production of muscle, cartilage, bone collagen, and blood vessels? Plus, being that Vitamin C is being used in large quantities to fight Covid-19, this is one vitamin that you don’t want to skip. While nobody has immunity to Covid-19, it wouldn’t hurt to up your C intake for the time being.

It’s common knowledge that oranges are high in vitamin C, with 51 mg in one small orange, but a did you know that a small grapefruit can contain 68 mg of vitamin C? A single grapefruit, tossed into your morning smoothie can give you over 80-100% of your daily recommended intake of Vitamin C. The recommended dose, on the low end is 65-90 mg, depending on your size. If you are aiming to ward off colds and viruses, though, your intake needs to be much, much higher. Closer to 1500mg. Of course you can take one of the many, kinda pricey, Vitamin C boosting products on the market, and you probably should during flu season, but how do you keep your levels up for an extended period of time with out resorting to daily Vitamin C packets? You add it into your diet of course. How to do that? Regularly eat these foods, throughout the day:

Broccoli

One cup of chopped broccoli contains a whopping 81 mg. of vitamin C. The bad news is that cooking it reduces the vitamin content. If you can’t stand to eat it raw, choose gentle steaming. This reduces the vitamin content by only 9-15%. Add raw broccoli into your smoothies and salads. Steamed broccoli makes a great side dish to almost every meal.

Cantaloupe

One cup of cubed cantaloupe has 58 mg of Vitamin C. It’s also loaded with vitamins A & K, beta carotene, potassium, folate, and fiber. Cantaloupe can be served lightly grilled, fresh, cubed in a salad, or added to your morning smoothie. It is delicious alongside strawberries, and blueberries, for a simple breakfast, with yogurt, or even wheat toast.

Cauliflower

Some people love it, some people hate it. It’s the only vegetable that I struggle to eat. I do eat it, but I don’t love it. This is unfortunate, because cauliflower has 51 mg of C per 1 cup serving. I prefer it raw, with hummus, or on a flatbread, mixed with other, hopefully overpowering, vegetables that I do like. Some people love to mix it in with mashed potatoes, or rice it, make dough with it. This is one health trend that I can not get on board with, but for those of you who can, it’s a great way to add loads of Vitamin C to your diet. You go.

Kale

Kale is a leafy green that I could eat for every meal, and do for many. It goes in my smoothies, in my salads, in soups and stews, on sammies, in falafels; anywhere that I can add it in. It can even be made into chips (sort of). 1 cup of Kale has 80 mg of Vitamin C. Take that, Cauliflower. There are many types of Kale to choose from. Curly kale is best for general cooking, and making chips, for snacking. Red kale is great for smoothies and salads, Tuscan kale is also great for salads and cooking. It’s leaves are less bulky, therefore easier to eat in salads, and it’s higher tannin-like flavor lessens when cooked. Redbor Kale has a gorgeous deep purple color, but eating it raw could bother your stomach, so it’s best, and most delicious simmered for hours, in soups and stews.

Kiwi

One small kiwi contains 64 mg of Vitamin C. Add it to your morning cereal, smoothies, or smoothie bowls, for a great C laden start to your day. Kiwi is also great with various greens and fruity dressing for a light healthy lunch. I also love to serve it in a fruit salad, next to tilapia, or other mild tasting whitefish, for dinner.

Other great Vitamin C filled additions to your diet are citrus fruits, such as oranges, lemons, limes and grapefruit, strawberries, & papaya.

Am I the only one semi- freaking over Covid-19?

I know that the first thing we are told about this current coronavirus is not to panic. And I’m not… exactly. I am trying to prepare though. Just in case. I might have mentioned before that I have acquired a small case of germaphobia, while living in the Orlando, FL area. Being someone who grew up with tons of breathing room, pretty much a a free range kid, all of the people crammed together in tight, tight spaces eventually got to me. We have moved to rural Pennsylvania though now, so I have been slowly getting back to good. Until now. I am not in a full case on of freak out mode, but I am feeling perpetually uneasy, and probably will until I feel completely prepared to deal with this. I have been avoiding the news, for the most part, and trying to implement common sense solutions. While we were living in the city, we lived by all of the homesteading principles that we possibly could. We made our own lye soap. (Still do.)

We grew citrus and herbs on the patio, along with greens and tomatoes. (Here we can do that in the summer, of course.) We grew sprouts and micro-greens. (We are working on it, here.) We lived on the fully raw diet for years. (We still do raw food detoxes a few times a year for the health benefits.) We shopped at Whole Foods (I so miss you) and lived as green as possible for our circumstances. We home-schooled our kids. (Still do.) So, basically we lived by all the trendy homesteading principles, at the time. Now we live out…way out. The nearest Whole Foods is a 2.5 hr drive, We haven’t really met anyone like us here yet, and we are realizing how much easier it is to grow things in Florida, as compared to here. We really miss our life there…but we are making the best of it here. When we decided to move here, we were very clear on thinking that we wanted to homestead. We had pictures in our heads of wholesome family life, working in the sun, lush harvests, trendy farmers markets.

In Florida these things are fun. There’s tons of farmer’s markets, loads of interesting people with interesting ideas. You are always learning something new; every kind of exotic fruit and vegetable is available at the markets, and you can grow anything at home on your patio, or in your backyard.

The sun is always shining, so you don’t ever feel depressed, and your motivation is always at maximum because you are really happy. Here? Well…let’s just say it’s different. There you pay others to do all the work for you, to the point that you are bored to death if you are not at the beach or theme parks. Here it seems like the work never ends. And we have barely begun.

We had pretty big plans when we moved here, (we usually do) but we had a house to fix, land to prepare, business ideas we wanted to grow, kids to finish raising plus educating, and Hubs works two hours away, 50+ hrs a week…we’ve been fairly busy. Needless to say we haven’t achieved optimal food storage for six people, or gotten our gardens fully planned, even, let alone flourishing, and now there’s a possible crisis afoot, and I am so. not. ready. What to do? I’m sure I’m not alone in this place, so I’ll tell you how I’ve spent this weekend preparing, and maybe give you some ideas to help you get your kitchen stocked up a bit, as well.

Here’s what I’ve bought so far:

Dry Goods:

Rice
Dry Beans: Pinto, Black Beans, Chick Peas, Black Eyed Peas Great Northern Beans
Boxes of Pasta: Thin Spaghetti, Rotini, Fettucine, Macaroni
Rice Noodles
Flour (loads)
Yeast
Oats
Cake Mixes
Baking Powder
Baking Soda
Corn Starch
Corn Meal

Canned Goods:

Canned Pasta Sauce (like Hunts)
Evaporated Milk
Canned Pumpkin
Canned Fruit Pineapple, Peaches, Applesauce
Canned Pie Filling
Canned Corn, Peas, Beans
Canned Tomatoes

Frozens:

Bulk Frozen Strawberries
Frozen Mango
Frozen Broccoli
Frozen Corn
Frozen Peas
Frozen Brussel Sprouts
Chicken Breast
Turkey Bacon
Breakfast Sausage
Pork Loin
Imitation Crabmeat

Dairy:

Milk (one for fridge, the rest for the chest freezer)
Bulk Shredded Mozzarella, and Shredded Cheddar
Bulk Cream Cheese
Ice Cream
Cool Whip
Butter
Sour Cream (can be frozen, but will change the texture)
Eggs (not dairy, but we did stock up, for use, until the warmer weather when the chickens start laying more)

Medications:

Cold & Flu Remedies (for adults and kiddos)
Immune Support Tablets
Vicks Vapor Rub
Motrin
Tylenol
Cough Drops
Fire Cider

Spices & Herbs & Other cooking Essentials:

Bulk Oils
Vinegars
Garlic
Onions
Shallots
Leeks
Ginger
Turmeric
Salt
Pepper
Paprika
Rosemary
Cumin
Chili Powder
Cinnamon

Drinks:

Coffee
Green Tea
Black Tea
Ginger Tea
Water
Coconut Milk
Gatorade
Milk

There’s so much more to be done, and as long as we have time, we will continue to add to our stockpile, but if a pandemic does strike, we have food enough for a couple of months at least, albeit, we might be living on rice and beans. Luckily, I have a fair amount of recipes for those as well.

So tell me, are you planning on preparing for a possible crisis with this coronavirus, if so, what are you stockpiling? Let me know in the comments. We can also be found on social media. FB@ canigetaramen.food.blog, and insta & pinterest@canigetaramen.

The Pan Galactic Gargle-Blaster

As reported by the Hitchhiker’s Guide to the Galaxy, there is but one alcoholic beverage which when consumed, feels as if your brain is being smashed out by a lemon wedge wrapped around a large gold brick. (That part’s rather important, the large part.) Best known as President Zaphod’s, favorite drink, the Pan Galactic Gargle-Blaster is widely considered as the best drink in existence, aside from the unfortunate side-effects that come with it. While it is nearly impossible to recreate here on Earth due to containing non-existent spirits and additions, (What is an Algolian Suntiger anyway?) that hasn’t stopped multiple bars from concocting their own rendition of the mysterious drink. Being huge Hitchhikers’ fans ourselves we applaud their creativity and are keen to join their search for the best interpretation of the legendary drink. Don’t Panic. Grab your towel and hitch a ride with us, because we have created, we believe, the definitive Pan Galactic Gargle-Blaster for this side of The Edge of the Universe.

Here’s what you’ll need:

Goldschlager
Pinnacle-Whipped Vodka
Amaretto
Sweet and Sour mix
A wedge of lemon

Fill a shot glass, 1/3 parts each, of Goldschlager, Amaretto and Whipped Vodka, then lightly stir in a splash of Sweet-sour. The Goldschlager obviously is in reference to the large gold brick, in which the beverage feels like it smashes your brain out with; but the large gold brick is not alone for this party. The lemon wedge signifies the literal lemon wedge that is wrapped around the (large) gold brick.

Drink with care, as we can only guess that the feeling is not that pleasant. A few too many and you’ll likely be hitting the ground like a sperm whale falling from space. Hello, Ground! You really don’t want to lose your head. Unlike Zaphod, you might not have an extra one to fall back on. What did you think of this recipe? Willing to try it, or is the danger of gold bricks to the head a little off-putting? Leave us a comment or shoot us off a picture on Instagram! Don’t forget, #canigetaramen.

Bacon, Cherry-Balsamic, Arugula and Gorgonzola Naan Pizza

Naan Pizzas are a godsend some days; especially today. On a less than stellar day one thing that can always improve the mood is a fancy-ish pizza and a glass or three of wine. When you think of pizza, you may think of something that goes in the oven with cheese and tomato sauce, however pizza can be far more in-depth than the old Italian stand-by and the use of naan as crust is a good example of such. It is a zero effort pizza crust that can be topped with practically anything that’s lying around in the fridge. Any cheese, any veggie, any meat, even fruit; especially fruit. I chose to go with bacon and cherry balsamic glaze this time. Delicious, but effortless. Top with Gorgonzola and this pizza is out of this world. Here’s what you’re going to need:

Package of Naan
Package of Bacon (I used Goodshall’s turkey bacon)
Buttermilk
Avocado or Olive Oil
Minced Garlic
Arugula
Feta Cheese
Gorgonzola
1 cup of Cherries
1/4 C. Sugar
Balsamic Vinegar

Heat your cherries in pan with sugar until thickened. Add a splash of balsamic vinegar, stir well, turn off the heat and set aside. Throw some bacon on a griddle pan, let it cook until nicely browned, then toss on the naan to warm a bit. Mix some buttermilk and oil in a small bowl, adding minced garlic and combine well. Brush onto the naan then top with feta cheese and heat until it gets a little melty, then add arugula. Top with bacon, then Gorgonzola. Drizzle cherry balsamic glaze over top and Enjoy!

This little pizza can be made so many different ways, I love it with smoked trout and blueberries, figs and prosciutto, pears and pancetta. It makes such a simple but delicious dinner, whether you are cooking for yourself, or a small party this is a go to solution for a quick, but elegant meal. Let us know what you chose to top your naan pizza with. You can ‘gram pics with #canigetaramen, or leave us a comment here.

Protein Pistachio Nougat

Do you ever have those days when you start your day with a great workout, leave it all on the gym floor, rock the diet all dang day, and then about 7:00 p.m., it hits you, you are craving…something.

Do you ever have those days when you start your day with a great workout, leave it all on the gym floor, rock the diet all dang day, and then about 7:00 p.m., it hits you, you are craving…something. You don’t know what, just….something. You find yourself searching frantically through the fridge, the cupboards, looking for something to nosh on that won’t destroy all your hard work. It just so happens, I’ve got your guilt-free fix. You can whip it up in a small bowl in under 4 minutes. Even better it will add to your protein intake for the day. This recipe will make about 8 pieces of nougat, so you can have a couple, then put the remainder aside for later. The entire batch contains 110 grams of protein; you don’t want to over do it, but with the crunch of pistachios, the smooth consistency of nougat, the sweetness of honey, and the savory hit of kosher salt sprinkled on top, you won’t need much to satisfy your craving/sweet tooth. So let’s get to it. Here’s what you’re gonna need:

3 scoops Vanilla Whey Protein
1 scoop Plant Protein
1/8-1/4 C. Coconut Milk
1/3 C. Ground Coconut (very finely ground)
1/4 C. Pistachios (shelled)
1 tbsp Honey
Tiny bit of 10x sugar
Ground Ginger
Kosher Salt to Garnish

Mix protein powders and coconut in small bowl, slowly pour in coconut milk, stirring until a firm dough forms, add honey, mix well, add in pistachios, reserving a few to decorate top of nougat, mix again. Sprinkle a tiny amount of 10x sugar, mixed with ground ginger, onto a silpat mat, form into a bar, about 3″x 12″, sprinkle top of bar, with reserved pistachios, ground ginger and a small smattering of 10x sugar. Sprinkle with kosher salt. Observe your masterpiece. Smile. Slice into 8 pieces. Enjoy!

This recipe can, of course, be made with different dried fruits, tree nuts, and spices, like any nougat candy. I have made it with dried cherries and walnuts, dried cranberries and almonds, and even chocolate and they have all turned out fantastic. Feel free to play with this recipe, and let us know what new confections you have come up with. Hello, healthy Charleston Chew! Anyone? Let us know in the comments, or with pics on FB or instagram: #canigetaramen.

Fallin’ for Kale Salad

This salad incorporates all of my favorite autumn foods. Apples, sweet potatoes and, of course, kale. Now, everybody knows that kale is good for you, but do you know how eating more of it actually benefits you? You probably know that kale is rich in iron which helps transport oxygen in the blood. Kale is also, loaded with Vitamins K, A and C, which improve your skin by boosting collagen production. Likewise, this hardy green is an anti-inflammatory, loaded with antioxidants, and can lower risk of coronary heart disease, due to its impressive amount of omega-3 fatty acids. This is one leafy green that should not be missed. If, like myself, you cram as much as you can fit in the blender in the a.m., drop it into soups and stews whenever you get the chance, and still can’t get enough, then you will love this dish. Due to goitregens, a chemical in cruciferous vegetables, raw kale in large quantities can inhibit absorption of iodine, a concern for people with hypothyroidism. If this concerns you you can blanch the kale. I feel that balance is the answer,therefore I try aim consume both fresh and raw kale. Here’s what you’re going to need:

For the Salad:

All the Kale
2 apples
1/3 cup dried cherries
cubed sweet potatoes steamed
1/4 cup feta
slivered almonds
turkey bacon crumbled

For the Dressing:

1/4 c pomegranate juice
1/4 c avocado oil
3 tbs balsamic vinegar
1 tsp dijon mustard
1 tbsp honey
dash of salt and pepper

Add kale to a bowl, toss in apples, sweet potatoes, and dried cherries. Top with some feta, slivered almonds, and some bacon crumbles. Mix well. Add dressing ingredients to a shaker, shake well. Pour contents over salad. Mix thoroughly. Serve immediately.

This simple delicious fall salad, will carry you through fall into the holidays, with a healthy side dish for any meal. You can also use for meal prep, containerize, and stick in the fridge to grab on the go.

You can buy these containers at the Dollar Tree in a 5 pack.

We’d love to hear from you! Try this recipe soon and let us know what you think in the comments and make sure to ring us on Instagram with ‘#CanIGetARamen’!

Rosemary-Citrus Butter Cookies

Let’s talk about rosemary. While living in Florida, we took this lovely little herb for granted; it just grew so easily. And everywhere. Now that we are up north again, I am truly struggling to keep a single plant alive, other than during the hottest months of summer, and even then, have been minimally successful. I’m not claiming to have a green thumb, quite the opposite, but can usually manage to keep a few herbs growing in the windowsill, for cooking. Lately though, I am pining for my rosemary, and with winter looming, my Florida life in general. I’ve learned to keep a jar of dried rosemary around, for emergencies, and with that and some orange marmalade, have tossed together some butter cookies that taste like home to me. If you’ve never baked with fruit and herbs together before, using citrus with most herbs is a sure bet. I love using rosemary as often as possible because it is so beneficial to brain and eye health. Did you know that just the smell of rosemary alone can improve your memory? Adding savory herbs to your baked goods is an intelligent and delicious way to reap the health benefits that these plants bring to the table. I’ve chosen orange to compliment the rosemary, but you could choose lemon, lime, grapefruit…whatever you have on hand. For me, these cookies taste of nostalgia and sunshine, and will have to hold me over until I get back home. Ready to give them a try? Here’s what you’ll need:

For the Cookies:

2 3/4 C. flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/2 c. sugar
1/3 c. powdered sugar
1/2 butter
1/3 c. coconut oil
1/4 c. coconut milk
1 egg
1 tbsp water
1/2 tsp. kosher salt
1 tsp. butter flavoring

Mix dry ingredients in one bowl. Mix sugars, oils and butters in a second bowl. Combine with dry ingredients, adding water milk, egg, salt and butter flavoring. Mix well, then form into a dough ball, rolling out to 1/2 inch thickness then, cut shapes out and bake in a 350 degree oven for 12-15 minutes. Dip in the glaze while still warm and top with rosemary, and a bit of sea salt.

For the Glaze:

1/2 c. powdered sugar
2 tbsp. orange marmalade
1/8 c. coconut milk

Combine ingredients in bowl, set aside until cookies come out of oven. Glaze will harden when the cookies are completely cooled.

Don’t hesitate to drop us a line when you try these cookies and let us know what you think. Do you love mixing savory herbs into your baking? We’d love to hear from you!

Wheat Free Egg Free Apple-Strudel Muffins

It’s apple season again..

Breakfast at our house almost always comes down to one of two things; eggs or smoothies. However, with apple season in full bloom, and cooler temperatures in the morning, we felt the need to create something a little heartier to start the day out right. We’ve recently had some food allergy issues recurring in our home, hence the need for wheat and egg free muffins. I am not a baked goods person. Yet, on the rare occasion that I do eat something like a muffin, I prefer a coffee cake-like texture, with a strudel topping, but still, somewhat healthy. I’m aware that it’s a tall order, but these muffins fit the bill. I say “somewhat” because these muffins still have a stick of butter and probably more brown sugar than was necessary. I’ll let you decide. On the positive side they are loaded with apples, apple sauce, cinnamon, and nutmeg. While everyone knows that apples are good for you, are you aware that apples deliver a hefty dose of anti-oxidants, flavanoids, and phyto-nutrients? Not sure what the difference is? Anti-oxidants, help prevent cell damage, while phyto-nutrients are plant produced substances that essentially act as natural health supporters. Flavanoids, on the other hand, have anti-oxidant, anti-inflammatory, and anti-viral properties. Cinnamon has been used as medicine for hundreds of years. It is anti-microbial, anti-bacterial and anti-viral. It is known to improve blood sugar levels and purportedly can improve Alzheimer’s. Nutmeg is reported to be effective in fighting depression and anxiety, and improve brain function. Further, it has been used to prevent insomnia, relieve joint pain, and digestion. Like cinnamon, it is considered incredibly heart healthy, and is used to improve oral health as well. Sounds like a mouth-watering approach to improving your health, no?

Here’s what you’ll need for the muffins:

2 C. Bob’s Red Mill 1 to 1 Flour
1 tbsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Kosher Salt
1/2 C. Butter
3/4 C. Turbinado Sugar
1 small packet Sugar-Free Applesauce
1 tsp. Butter flavoring
2 1/2 C. Chopped Apples
1/4 C. Club Soda

I could have chopped those apples a little smaller…

Preheat your oven to 375. In a large bowl, mix the dry ingredients, set aside, add wet ingredients to a smaller bowl, mix thoroughly, add to dry ingredients, combine, then add chopped apples, cinnamon, and nutmeg. Scoop into preferred muffin tins with ice cream scoop or measuring cup.

Strudel Topping:

1/2 Cup Packed Brown Sugar
1 tbsp. BRM 1 to 1 Flour
1/4 Cinnamon
1 tbsp. Butter

Mix the ingredients in a small bowl until crumble topping forms, spoon onto muffins. Bake in 375 degree oven for around 20 min. or until toothpick comes out clean.

My favorite part is the crunchy streusel topping.

These muffins were definitely a hit in our house. If you are looking for a delicious, wheat free muffin, give these a try and let us know what you think of them. I believe I’m going to try them again shortly, with almond flour, to how that works out. Leave us a comment with substitutions or improvements. We are always happy to hear them:]

Pharaoh-Worthy Date Candy

Inspired by Egyptian date candy, which dates back to around 1600 BC, the original recipe was reputed to have been found on a pottery shard, or ostraca. As the small one has been fascinated with Egypt recently we have made a point to learn about Egyptian cuisine as of late. He, of course prefers reading about mummies and curses to scouring recipes, but I feel that food can be a fantastic tool to keep them learning about various cultures. When you use the local flavors of the region regularly, you can then pique a continued interest in the regional food preparation techniques, farming, archaeology, anthropology etc, of that region. Which brings me to this recipe; (when dealing with kids it’s always wise to start with sweets) First, I’ll give you the original which can be found in much detail here, and then follow with our version.

This is the recipe that inspired our recipe:

1 cup of fresh dates
1 tsp cinnamon
1/2 tsp cardamom seeds
1/2 ground walnuts
warm honey
fine ground almonds

Our ingredients list is a little different, we used Peanut Butter and Chia seeds in lieu of walnuts, and sunflower seeds in lieu of almonds. This may have been, frankly, because I was too lazy to drive to the store but, the result was delicious, interesting and unique.

For the date paste, here’s what you’ll need:

1 cup of dates, dried with pits removed
1 tsp honey
1 tsp. cinnamon

Soak dates in warm water for a few minutes, drain, and add cinnamon and honey, kneading into a dough.

For the filling:

Mix together in bowl until a sort of dough forms

1/4 cup peanut butter
1/4 cup sunflower seeds
1 tsp chia seeds

For coating:

Grind 1/2 cup sunflower seeds in food processor until fine. Set aside in bowl.

To form candies, wet your hands with cool water, roll filling into a small ball form, wrap with date paste, and roll in ground sunflower seeds. Set it on a parchment or silicone baking mat to harden a bit.

That’s it. Pretty simple, but a brilliant way to quell your sweet tooth, with something nutritious. This is also a delightful recipe to whip up for unexpected company, it’s very quick and works beautifully served with strong brewed coffee for guests. Do give this easy, healthier candy recipe a try and leave your thoughts in the comments and we’ll get back to you. Thanks for following!

Rosemary Pumpkin Pasta

We’ve noticed fall is sneaking up on us around here, ever-so slowly, and with the turning of the leaves will probably come a change in lifestyle as the warm trades off for the cold. Our activity might lessen, keeping us indoors more often. As this happens we feel it’s more important than ever to find the motivation to eat healthfully. While we are not ready to concede summer, we are somewhat receptive to a nod toward early fall flavors, though we won’t be getting chummy with pumpkin spice any time soon. With that in mind we’ve whipped up this pasta dish to ward off the autumn blues while embracing the oncoming oranges and reds.

As we know, pumpkin is loaded with antioxidants and fiber. It keeps you feeling full longer, improves your blood pressure and keeps you balanced. It’s also great for eye health, and a stronger heart. Rosemary has as many great benefits, such as non-inflammatory properties and can help you reduce stress. It improves memory and can also boost your immune system, which can be a great thing when the weather turns colder and viruses abound. These ingredients make for an easy, healthy dish which is effortless to throw together after work and likewise tastes amazing when paired with whole wheat pasta, which is high in copper, selenium, and magnesium. Toss in some leafy greens, and onions and you have a delicious and healthful dinner, which might leave you feeling friendlier toward the oncoming colder weather.

Here’s what you’ll need:

Whole Wheat Penne
1 can of pumpkin
3 cloves of garlic
1 cup of cooked ham
1 cup of spinach/kale
1 cup of whole milk or heavy cream
1/2 cup chopped yellow peppers
1/2 cup chopped onion
1/2 cup mozzarella
1 stick of unsalted butter
1 tbsp fresh or dried rosemary
1 tsp garlic powder
1 tsp onion powder
dash of paprika
dash of cumin

Start your pasta water first so it’s ready by the time you’re done with the rest of your prep. Toss a stick of butter in the pan, add chopped garlic and add slow heat until it’s browned. By now, the pasta water should be boiling, add your penne. Toss peppers and onions into the skillet, cook until almost tender, add ham. Add can of pumpkin into warm butter, stir, add milk or cream stir thoroughly. Toss your finished pasta into skillet with peppers and ham, and mix it well. Add rosemary to pumpkin sauce, then garlic and onion powders. Stir. Add dash of paprika and cumin. Next pour the pumpkin sauce over pasta in the skillet, swirling in sour cream and top with mozzarella. Heat through and serve. For us, this made about six servings.

If you’re also a fan of fall flavors, give this easy pasta dish a try and let us know what you think of it. Any suggestions or adjustments are also welcome. Thanks for following!