Fun Fall Recipe

I found this recipe somewhere last year and I thought I would pass it along. This is a great dish that really brings a feeling of fall to the table. I hope that you enjoy....



Baked Stuffed Pumpkin
INGREDIENTS

4 ounce(s) sweet Italian sausage (use more if you want, especially if you are using orzo or another grain)
.5 cup(s) chopped onion
1 (1 1/2-pound ) pumpkin, peeled, seeded, and cut into 3/4-inch pieces or acorn squash
.5 cup(s) chopped Granny Smith apples
.25 cup(s) white wine
1 cup(s) Israeli couscous, cooked (available at Trader Joe’s) , Orzo or regular Couscous will work too
.25 cup(s) dried cranberries
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) fresh thyme
1 teaspoon(s) fresh oregano, chopped
.5 teaspoon(s) salt
.25 teaspoon(s) fresh ground pepper
4 small (1-pound) pumpkins, hollowed out (Not needed but nice for presentation can use casserole dish)

DIRECTIONS:
Make the stuffing: Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine. Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.

Farmer's Market Surprise Meal

I call this a surprise meal because I was taking my son to a birthday party in Hampton, and low and behold there was a farmer's market going on right next to the museum. I found some little neck clams, shallots, and a wonderful baguette. All I needed to do was stop off at Total Wine and a meal was born. To make these great steamed clams, I diced two shallots, and cooked them for about 2 minutes with a small amount of butter, I then added a bottle of Kitchen Sink White Wine, the clams, some red pepper flakes, and cranked up the heat. The clams were open and ready to go in a little under 8 minutes, I garnished with some fresh parsley from the garden, and dinner was done. The only plus to this meal would have been if we could have gotten our 5 year old to try it, but that is probably an ambitious undertaking on our part.

Scallops, Finally

I wrote about this recipe awhile ago on Foodbuzz, but I have not made it in forever as my guys are not couscous fans. I had been craving this so on Friday, I made them up some greens and I enjoyed my couscous. For those not on Foodbuzz here is the recipe, for those on Foodbuzz sorry for the repeat.

Simple Pan Seared Scallops with Lemon Pepper Couscous

couscous to serve 2

zest of one lemon

juice of 2 lemons

3 tablespoons of butter

1 tablespoon of black pepper

6 large/jumbo scallops

¼ cup of Marlborough sauvignon blanc

In large heavy bottomed skillet heat butter on high/ medium high heat until about to brown, add scallops and sear on both sides for about three minutes each side. While butter is heating and scallops are cooking, prepare couscous according to box directions. When scallops are done searing place on a plate and cover with foil to keep warm. Add wine and lemon juice to pan and deglaze, reduce wine, lemon juice, and butter mixture until thick. When couscous is done mix in lemon zest and pepper. Plate couscous, add scallops and pour sauce over the plate. Eat and Enjoy!