Fall is here and a change of season means a change of favorite recipes in my kitchen. It's time to enjoy the last of what's in season at your local farmer's market and start serving heartier recipes. My family is starting to feel the cold here as the Midwest starts to get prepared for the coming winter. For this week's Tasty Tuesday I thought I would share a few of my favorite fall recipes that I have pinned in my Culinary Inspiration board on Pinterest that I can't wait to try. Enjoy!
Iowa Girl Eats has a 15 minute tomato basil soup with cheese tortellini that I can't wait to make for my kids. We can't get enough tortellini around here.
Miriam at Eat Good 4 Life shares this recipe for Creamy Pumpkin Pasta . I am a fan of pumpkin but usually in sweeter recipes. I think this fall is the time to start experimenting in the savory direction.
Chickpea Tomato Minestrone Soup at Vegetarian Adventures just looks amazing for starters. I am a big fan of chunky tomato based soups and this one definitely fits that bill. It also might actually get me to eat more greens.
Sweet Potato and Edamame Shepherd's Pie from
Veg Kitchen is a great twist on a family favorite. I would never have thought to add edamame to this dish. Shepherd's pie is on the top of my comfort food list so I knew I just had to give this a try.
Crock pot Quinoa Chili from
Everyday Reading is a recipe that makes a casual dinner at home so easy. It's a set it in the slow cooker and forget it for 6 - 8 hours kind of meal that the whole family would love. Quinoa also makes it hearty and full of healthy protein.
What are some of your favorite fall recipes you can wait to whip up for your family this month?
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I was feeling pretty good about my gorgeous self this past weekend so I decided to snap a few pictures. I have wanted to play around with head shots so I have a few pictures in the line-up ready to go to update my social media profiles. All of these were taken with my digital camera and me looking into my bedroom mirror while setting up each photo looking at the digital screen on my camera for placement.
I had a little too much fun making faces and clicking away. I am so glad I was inspired to bring out my sunglasses. I think that is my favorite shot of all of them. Enjoy!
Each mosaic is unique and has it's own story to tell.
Fall is definitely here and the weather in the Midwest has started to get pretty chilly at night. It's time to pull out your favorite afghan or start working on a new one. Today's Mosaic Monday is a little fall afghan inspiration from my Grandma Harvey's collection that I mentioned last week here. I love the warm colors and neat textures. Enjoy!
Each mosaic is unique and has it's own story to tell.
I love the combination of shrimp and pasta together. It's just heaven in a bowl to me. I have recently begun experimenting with this combination in my own kitchen. I don't understand why I waited so long. I guess I was a little intimidated so I shied away from even attempting this delicious dish.
Well, that is a thing of the past. This is so easy and takes so few ingredients. Most of it comes from your pantry and freezer which makes last minute meal preparations a snap. I have pulled this out several times in the last few months and haven't been disappointed yet.
Once you master the basics there are so many creative ways to spice up this recipe. You could add pesto, garden vegetables, lemon, a little butter and more garlic for something that resembles more of a scampi. The sky's the limit.
Recipe: Angel Hair Pasta with Garlic Tomato Shrimp
Ingredients:
1 lb Angel Hair Pasta - more or less, depending on who's coming to dinner
2 Tbs of Extra Virgin Olive Oil
A dash of Red Pepper flakes
6 -8 Garlic cloves, minced
1 lb Medium Shrimp, deveined and tails removed
1 can of Chopped Tomatoes
1 Tbs Italian Seasoning
Parsley, fresh minced or dry
Fresh Ground Pepper and Salt to taste
Directions:
1. Cook the angel hair pasta according to the package directions. Save 1 cup of the pasta water for later and drain the pasta.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, for 1 minute.
3. Now add the shrimp, chopped tomatoes, and Italian seasoning to the skillet, stirring occasionally, until the shrimp is all pink and opaque throughout. That will take approximately 3 to 5 minutes.
4. Add the angel hair pasta to the shrimp mixture. Sprinkle with the parsley and add the salt and pepper to taste. Toss everything so the sauce evenly coats the pasta and gets a chance to soak in. Here is where you can add your reserve pasta liquid a little at a time if the sauce is coming out a bit dryer than your liking.
Serve with generous gratings of Parmesan cheese, a nice salad and a little french bread. Yum!
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