Pasta with Spinach, Mushrooms, Pumpkin and Hazelnuts reworked the recipe from yesterday, minus the sausage. Predominantly, this meal tasted very green; it had that grassy taste that comes from cooking with a whole block of frozen spinach. Yesterday the pumpkin gave an orangey-brown tinge to the food. Today the orange of the pumpkin met the green of the spinach in a celebrity vegetable smackdown, and they both conceded early in proceedings. With a splash of cream, the pasta sauce looked exactly like sludge. The kind that is made out of some sort of algae. Nice.
However, this was a tasty offering enjoyed by all, despite appearances. The hazelnuts on top offered a nice crisp counterpart to the slime of the sauce, and the flavours were pretty subtle and harmonious. As an update to the musings from yesterday, Baby A loved, loved, loved the canned pumpkin. If only we’d started feeding her pumpkin sooner, maybe she wouldn’t be so pale and we wouldn’t be so strapped for cash.
Tomorrow, we are having Beef and Chicken Fajita Burgers with Seared Peppers and Onions. Don’t be fooled into thinking that we are making a burger made with both beef and chicken, or even a bun enclosing a beef burger topped with a chicken burger. No, tomorrow Rachael Ray instructs us to make two burgers per person; one chicken, one beef. I guess grocery shopping tomorrow will mainly consist of buying a pile of meat products for the week.