Two Autumn-y Recipes

It was quite the fall weekend up in here, was it not?

The pumpkin lasagna I posted about in the previous entry was a HUGE success. So seasonally delicious. And, though a tad time consuming, pretty easy to make as well. It is, as most decadently tasty things are, not that good for you. But that is why Giving Away The Leftovers was invented. right? Also, though it says the chard is optional I would definitely use it. It adds a nice flavor and texture that I think you would miss.

Real Simple's Pumpkin Lasagna

2 tbsp olive oil
1 large yellow onion, finely chopped
1 clove garlic, finely chopped
2 bunches Swiss chard, stems removed and leaves roughly chopped (optional)
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped fresh sage
1/4 teaspoon ground nutmeg
2 15-ounce cans pure pumpkin (not pumpkin pie filling)
2 cups (1 pint) heavy cream
1 1/2 cups (6 ounces) grated Parmesan
1 1/2 18- to 24-ounce packages refrigerated cheese ravioli

Heat oven to 400° F.

In a large pan over medium heat, add the oil and onion and cook for 5 minutes. Add the garlic and chard (if using) and increase heat to medium-high.

Cook, stirring frequently about 5 minutes.

Season with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, the sage, and the nutmeg.

In a large bowl, combine the pumpkin, cream, 1 cup of the Parmesan, and the remaining salt and pepper.

Place a layer of ravioli in a buttered 9-by-13-inch baking dish. Top with half the onion mixture and almost half the pumpkin mixture. Top with another layer of ravioli. Repeat with the remaining onion mixture and all but 1 cup of the pumpkin mixture.

Top with the remaining ravioli, pumpkin mixture, and Parmesan. Cover and bake for 20 minutes. Uncover and bake for 15 minutes more.




You can also make this ahead (like I did). Just assemble everything, cover and refrigerate for up to 24 hours. Then just add 20 minutes to the baking time! Easy peasy.

So that was Friday night dinner.

Sunday, we had big plans to go apple picking. We got up relatively early, got ready to go out and then sat down at the computer to look up orchards. And did you know that all the orchards around here are over an hour away? I just wanted to like zip out for 20 minutes, have the whole "apple picking experience" and be on my way. So in true Adam and Sarah fashion, instead we went out to lunch and then stopped at the supermarket for a bag of apples. Deadbeats, I know!

In an effort to celebrate our deadbeattery - I decided to make an apple-themed menu for the night. I had some boneless country style pork ribs in the fridge, a jar of apple-cranberry chutney and some red cabbage. With that an idea was born. With a few more items from the supermarket we were in business for

Cider Simmered Pork Ribs with Apple Slaw

2 lbs country style boneless pork ribs
1 liter of apple cider
1 tbsp olive oil
1/4 cup apple cranberry chutney (I got mine from Trader Joes)
1/2 cup chopped onion
1/2 cup ketchup
1/2 cup chopped and peeled apple
1/4 cup apple cider vinegar
salt and pepper to taste


Put the ribs in a large pot. Cover with cider and bring to boil over medium -high heat. When lightly bubbling, switch to low heat and simmer for 30 minutes. Then remove from cider and pat dry.

In a pan, cook onion and apple in oil over medium heat until softened, about 10 minutes.

Add the rest of the ingredients to the apple/onion mixture and stir until well mixed.

Place ribs in large 13x9 casserole dish. Pour mixture over ribs and cover tightly with aluminum foil. Bake for 40 minutes then remove foil and cook for 30 more minutes.

Serve with Apple Slaw

1 package shredded red cabbage (about 2 cups)
1 julienned apple
1/43 cup mayonnaise
1 tbsp honey
1/4 cup sliced onions
1/4 cup golden raisins.

Combine and let sit in fridge for at least 15 minutes before servings.



Delish!

I used the rest of the apples today making a ginourmous apple pie that came out pretty f'd up but let's just call it "Rustic" and leave it at that ok?