Creative Title

A glimpse into the brain of a writer-momma-nerd.

Fall Goodness!

Posted by nattya61 on November 2, 2009

cookbook coverI hope everyone had a great weekend! It is finally feeling like fall. Nicholas noticed the fall leaves for the first time on Saturday. He was in awe of all the pretty colors.

A little while back I ordered a free Gooseberry Patch Fall Favorites cookbook. Gooseberry Patch cookbooks are always my favorites, so I was really excited to get this one for free. This weekend we decided to make the  Mediterranean  Spaghetti and Savory Baked Pears. Bryan and I agreed this was seriously the best meal we’d had in a long time.

We changed up the recipe for the Mediterranean Spaghetti a bit to make it easier. Here’s what we did:

Ingredients
1/2 c. raisins
1/3 c. warm water
1 T. butter
1/4 c. apple juice
2 small cans mushrooms
1 small can sliced black olives
1 can tomatoes with onion and garlic
1 can tomato sauce
1 can chicken
1/4 t. paprika
pepper to taste
parsley
7-oz. pkg. thin spaghetti, cooked

Directions
Soak raisins in water. Put the butter, apple juice, mushrooms, and olives in a large pot and heat through until butter is melted and vegis are very hot (don’t burn the things, just cook them a bit). Stir in tomatoes, tomato sauce, chicken, paprika, pepper, and drained raisins. Simmer until flavors are melded together and raisins have plumped and softened. Serve over spaghetti. Easy and soo good!

For the Savory Baked Pears we pretty much followed the directions exactly as in the book.

Ingredients
1/3 c. apple juice
3 Bosc pears cored, peeled and halved
1/2 c. dried cranberries
1/3 c. crumbled Gorgonzola cheese
2 T. sugar
1/8 t. cinnamon

Directions
Pour juice into a 9″x9″ glass baking pan. Add pears, turning to coat; place cut-side up. Set aside. Combine remaining ingredients in a small bowl; mix well. Spoon mixture evenly over pears. Cover pan with aluminum foil. Bake at 425 degrees for 15 minutes. Uncover and continue baking for 10 minutes, until pears are soft when pierced. Serve warm, drizzled with liquid from pan.

Now, you need to like Gorgonzola cheese to like the pear dish. Not everyone does as it is similar to bleu cheese but not as strong. Bryan loved it, even though he doesn’t like strong cheeses. We were able to eat on this meal all weekend. We are going to cook a couple more dishes from the cookbook this coming weekend, but we haven’t decided which ones yet. I’ll let you know what we decide and how they turn out.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: