Spicy Pasta with Sweet Potatoes

I am really proud of myself for trying this recipe. It's a main dish without MEAT, which is a big departure for me. And I'm so glad I did. It is amazingly delicious with a variety of flavors. And, I must admit, it's a nice change from meaty dishes. If you're working to incorporate more meatless meals, or you like spicy food, or even if you "just" like GOOD food, this dish is for you!

Peel and cube the sweet potatoes, then place them in a medium bowl



and drizzle with olive oil. Sprinkle with chili powder



sugar



and cinnamon,



then toss well to coat all the pieces.



Spread the potatoes on a large greased baking sheet (use a rimmed one!, I love using my pampered chef stoneware bar pan for roasting vegetables) and bake for 20 minutes until the potatoes are tender.



While the potatoes bake, start the pasta cooking in a large pot of boiling water. Then, prepare the sauce. In a medium saucepan, combine the peanut butter, chili sauce,



soy sauce



and cream cheese. When the pasta is done, reserve about 1 cup of the pasta water - I find it easiest to do this just by dipping a measuring cup into the pot.



Add about 1/4 cup of the water to the sauce mixture.



Cook and stir over medium heat until the sauce is heated through and all the ingredients are well incorporated. If the sauce seems too thick, just add a bit more pasta water. Stir in about 2/3 of the green onions.



To serve, place pasta on individual plates and top with sauce



and sweet potatoes.



Garnish with the extra green onions.



Serve with large glasses of milk to calm the spiciness!

Find more great ideas at Seasonal Sunday, Cooking Thursday, Full Plate Thursday, It's a Keeper Thursday, Foodie Friday, Food on Fridays, Friday Food, What's Cookin' in the Kitchen and Fun with Food Friday, Ingredient Spotlight.

Spicy Pasta with Sweet Potatoes

1 large sweet potato, peeled and cut into cubes (about 2 cups)
1 Tbsp. olive oil
1/2 tsp. chili powder
1/2 tsp. sugar
1/2 tsp. cinnamon
8 oz. rigatoni
1/3 cup peanut butter
3 oz. cream cheese, cut into cubes
2 tsp. Asian chili sauce
1 Tbsp. soy sauce
6 green onions, thinly sliced

Place potato cubes in a medium bowl and drizzle with olive oil. Sprinkle the sugar, cinnamon and chili powder over and stir well to coat all the pieces. Spread onto a greased rimmed baking pan and bake at 450 for 20 minutes or until potatoes are tender.

In the meantime, cook rigatoni in a large pot of boiling water until al dente. Drain, reserving about 1 cup of the cooking water.

For the sauce, combine the peanut butter, cream cheese, chili sauce and soy sauce in a medium saucepan. Add about 1/4 cup of the cooking water and cook and stir over medium heat until heated through, adding more water if the sauce seems too thick. Stir in 2/3 of the green onions.

To serve, divide pasta among 4 plates or bowls, top with sauce, sweet potatoes and garnish with the rest of the green onions. Serves 4.

I am really proud of myself for trying this recipe. It's a main dish without MEAT, which is a big departure for me. And I'm so glad I did. It is amazingly delicious with a variety of flavors. And, I must admit, it's a nice change from meaty dishes. If you're working to incorporate more meatless meals, or you like spicy food, or even if you "just" like GOOD food, this dish is for you!

Peel and cube the sweet potatoes, then place them in a medium bowl



and drizzle with olive oil. Sprinkle with chili powder



sugar



and cinnamon,



then toss well to coat all the pieces.



Spread the potatoes on a large greased baking sheet (use a rimmed one!, I love using my pampered chef stoneware bar pan for roasting vegetables) and bake for 20 minutes until the potatoes are tender.



While the potatoes bake, start the pasta cooking in a large pot of boiling water. Then, prepare the sauce. In a medium saucepan, combine the peanut butter, chili sauce,



soy sauce



and cream cheese. When the pasta is done, reserve about 1 cup of the pasta water - I find it easiest to do this just by dipping a measuring cup into the pot.



Add about 1/4 cup of the water to the sauce mixture.



Cook and stir over medium heat until the sauce is heated through and all the ingredients are well incorporated. If the sauce seems too thick, just add a bit more pasta water. Stir in about 2/3 of the green onions.



To serve, place pasta on individual plates and top with sauce



and sweet potatoes.



Garnish with the extra green onions.



Serve with large glasses of milk to calm the spiciness!

Find more great ideas at Seasonal Sunday, Cooking Thursday, Full Plate Thursday, It's a Keeper Thursday, Foodie Friday, Food on Fridays, Friday Food, What's Cookin' in the Kitchen and Fun with Food Friday, Ingredient Spotlight.

Spicy Pasta with Sweet Potatoes

1 large sweet potato, peeled and cut into cubes (about 2 cups)
1 Tbsp. olive oil
1/2 tsp. chili powder
1/2 tsp. sugar
1/2 tsp. cinnamon
8 oz. rigatoni
1/3 cup peanut butter
3 oz. cream cheese, cut into cubes
2 tsp. Asian chili sauce
1 Tbsp. soy sauce
6 green onions, thinly sliced

Place potato cubes in a medium bowl and drizzle with olive oil. Sprinkle the sugar, cinnamon and chili powder over and stir well to coat all the pieces. Spread onto a greased rimmed baking pan and bake at 450 for 20 minutes or until potatoes are tender.

In the meantime, cook rigatoni in a large pot of boiling water until al dente. Drain, reserving about 1 cup of the cooking water.

For the sauce, combine the peanut butter, cream cheese, chili sauce and soy sauce in a medium saucepan. Add about 1/4 cup of the cooking water and cook and stir over medium heat until heated through, adding more water if the sauce seems too thick. Stir in 2/3 of the green onions.

To serve, divide pasta among 4 plates or bowls, top with sauce, sweet potatoes and garnish with the rest of the green onions. Serves 4.

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Sausage Pumpkin Pasta

Do you still have a few cans of pumpkin leftover from all the fall baking (or even one can)? This is a really delicious main dish featuring pumpkin - but don't think it will taste like pie... it doesn't! The pumpkin lends wonderful flavor and body to the sauce for this pasta, and adds lots of nutrition! It's really delicious and I will make it again and again, along with my other favorite sausage bow ties recipe.

Put your pasta water on to boil, and when it does, add the pasta and cook until al dente. For the sauce, saute the onions, mushrooms,



garlic and sausage



over medium heat until sausage is cooked through.

Drain any fat that has accumulated in the skillet. Then add the salt, pepper, garlic powder and sage



to the broth, then stir in the pumpkin.



Give it all a good stir, then add to the skillet.



Drain the pasta and add it to the skillet.



Doesn't that look delicious already?



Spoon the pasta into individual bowls or plates, then sprinkle each serving with the parsley



and the parmesan cheese.



Bon Appetit!

Get more inspiration at the Ultimate Recipe Swap, Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesday at the Table , Tasty Tuesday, Whatcha Making Wednesday and What's Cooking Wednesday, This Week's Cravings, Friday Food: Pasta.

Sausage Pumpkin Pasta

2 cups uncooked farfalle (bow ties)
1/2 pound Italian sausage
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 1/2 cups chicken broth
1 cup canned pumpkin
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1 tsp. dried parsley flakes

Cook pasta according to package directions.

Meanwhile, in a large skillet cook the sausage, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, pumpkin, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.

Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley. Serves 4.

Do you still have a few cans of pumpkin leftover from all the fall baking (or even one can)? This is a really delicious main dish featuring pumpkin - but don't think it will taste like pie... it doesn't! The pumpkin lends wonderful flavor and body to the sauce for this pasta, and adds lots of nutrition! It's really delicious and I will make it again and again, along with my other favorite sausage bow ties recipe.

Put your pasta water on to boil, and when it does, add the pasta and cook until al dente. For the sauce, saute the onions, mushrooms,



garlic and sausage



over medium heat until sausage is cooked through.

Drain any fat that has accumulated in the skillet. Then add the salt, pepper, garlic powder and sage



to the broth, then stir in the pumpkin.



Give it all a good stir, then add to the skillet.



Drain the pasta and add it to the skillet.



Doesn't that look delicious already?



Spoon the pasta into individual bowls or plates, then sprinkle each serving with the parsley



and the parmesan cheese.



Bon Appetit!

Get more inspiration at the Ultimate Recipe Swap, Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesday at the Table , Tasty Tuesday, Whatcha Making Wednesday and What's Cooking Wednesday, This Week's Cravings, Friday Food: Pasta.

Sausage Pumpkin Pasta

2 cups uncooked farfalle (bow ties)
1/2 pound Italian sausage
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 1/2 cups chicken broth
1 cup canned pumpkin
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1 tsp. dried parsley flakes

Cook pasta according to package directions.

Meanwhile, in a large skillet cook the sausage, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, pumpkin, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.

Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley. Serves 4.

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Marbled Peanut Butter Brownies

This is a fun way to dress up a box of brownies. For the most delicious peanut butter chocolate combo, I would still go for the buckeye brownies, but these are good too, and a little easier.

Start by making a boxed brownie mix according to the directions: combine the mix, 2 eggs, water and oil and stir with a wooden spoon until smooth. Pour the batter into a greased cake pan and set aside.

For the peanut butter layer, combine the cream cheese, peanut butter, egg, sugar,



and milk



and beat with a mixer until smooth. Drop the peanut butter batter in heaping spoonfuls on top of the brownie batter,



and drag a table knife through the layers to create swirls.



Bake for 35 to 40 minutes or until a toothpick comes out clean.

There are more recipes at What's Cooking Wednesday, Whatcha Makin' Wednesday , Cooking Thursday, Foodie Friday, Friday Food , Food on Fridays, What's Cookin' in the Kitchen, Fat Camp Friday and Sweets for a Saturday.

Marbled Peanut Butter Brownies

1 brownie mix (for 9x13 pan)
1/2 cup oil
1/4 cup water
3 eggs, divided
6 oz. cream cheese, softened
1/2 cup peanut butter
1/4 cup sugar
2 Tbsp. milk

In a large bowl, mix together the brownie mix, oil, water and 2 eggs with a wooden spoon until smooth. Pour into a greased 9x13 pan.

In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth.

Drop the peanut butter filling over the top. Using a knife, gently swirl through the layers for a marbled effect.

Bake at 350 for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

This is a fun way to dress up a box of brownies. For the most delicious peanut butter chocolate combo, I would still go for the buckeye brownies, but these are good too, and a little easier.

Start by making a boxed brownie mix according to the directions: combine the mix, 2 eggs, water and oil and stir with a wooden spoon until smooth. Pour the batter into a greased cake pan and set aside.

For the peanut butter layer, combine the cream cheese, peanut butter, egg, sugar,



and milk



and beat with a mixer until smooth. Drop the peanut butter batter in heaping spoonfuls on top of the brownie batter,



and drag a table knife through the layers to create swirls.



Bake for 35 to 40 minutes or until a toothpick comes out clean.

There are more recipes at What's Cooking Wednesday, Whatcha Makin' Wednesday , Cooking Thursday, Foodie Friday, Friday Food , Food on Fridays, What's Cookin' in the Kitchen, Fat Camp Friday and Sweets for a Saturday.

Marbled Peanut Butter Brownies

1 brownie mix (for 9x13 pan)
1/2 cup oil
1/4 cup water
3 eggs, divided
6 oz. cream cheese, softened
1/2 cup peanut butter
1/4 cup sugar
2 Tbsp. milk

In a large bowl, mix together the brownie mix, oil, water and 2 eggs with a wooden spoon until smooth. Pour into a greased 9x13 pan.

In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth.

Drop the peanut butter filling over the top. Using a knife, gently swirl through the layers for a marbled effect.

Bake at 350 for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

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Carrot Bran Muffins

Time for another great muffin recipe - this one amps up the fiber with all bran and carrots, and the raisins add nice sweetness. You can just stir it up with a wooden spoon, so these healthy and tasty muffins will be ready in no time.

Start by pouring the cereal into a large mixing bowl and then covering with the buttermilk.



Let sit for about 10 minutes, then add the flour, sugar, salt, baking powder, baking soda and cinnamon.



Stir well to combine, then add the raisins (I used golden)



and the carrots.



In a measuring cup, combine the egg and oil and whisk well. Add this to the muffin batter,



and stir to combine. Pour the batter into paper-lined muffin cups and bake for 20 minutes.

Find more great carrot recipes at the Ingredient Spotlight.

Carrot Bran Muffins

1 1/2 cups All-Bran Original cereal
1 3/4 cups buttermilk
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 Tbsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup raisins
1 cup grated carrots
1/4 cup vegetable oil
1 egg, lightly beaten

In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.

Add buttermilk, oil, egg, stirring just until combined.

Spoon into paper-lined muffin tins. Bake 400 for 20 minutes or until tops are firm to the touch.

Time for another great muffin recipe - this one amps up the fiber with all bran and carrots, and the raisins add nice sweetness. You can just stir it up with a wooden spoon, so these healthy and tasty muffins will be ready in no time.

Start by pouring the cereal into a large mixing bowl and then covering with the buttermilk.



Let sit for about 10 minutes, then add the flour, sugar, salt, baking powder, baking soda and cinnamon.



Stir well to combine, then add the raisins (I used golden)



and the carrots.



In a measuring cup, combine the egg and oil and whisk well. Add this to the muffin batter,



and stir to combine. Pour the batter into paper-lined muffin cups and bake for 20 minutes.

Find more great carrot recipes at the Ingredient Spotlight.

Carrot Bran Muffins

1 1/2 cups All-Bran Original cereal
1 3/4 cups buttermilk
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 Tbsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup raisins
1 cup grated carrots
1/4 cup vegetable oil
1 egg, lightly beaten

In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.

Add buttermilk, oil, egg, stirring just until combined.

Spoon into paper-lined muffin tins. Bake 400 for 20 minutes or until tops are firm to the touch.

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Fried Rice

Fried Rice is so easy to make and so delicious. It goes beautifully with Chinese main dishes like Bourbon Chicken, and can also be served as a main dish if you add chicken, pork or shrimp. This is really a no-fail recipe, and I'm just giving you the "bones." You should use different vegetables that you like, or add additional spices or more egg and less soy sauce. Experiment til you find a combination you love.

This comes together quickly, so be sure you have all the ingredients ready.

Start by sauteing the green onions in a bit of oil for 2 minutes. Then add the egg and scramble until done.



Move the egg to one side of the pan and then add the remaining oil to the pan. Let it get hot, then add the rice.



Now, this is the "secret" to good fried rice - you MUST use leftover rice. You cannot use freshly made rice. It needs to have sat in the fridge at least overnight, or it won't work out. Break up the rice and stir fry for a few minutes until the rice starts to turn golden. Then add the carrots



and the peas.



Continue to cook and stir so the vegetables warm up, then add the soy sauce.



You can add as much or as little soy sauce as you like. I usually just shake the soy sauce over the rice as I stir until it looks "right" - it helps to taste a little too!

That's all there is to it! A delicious side or main dish is just minutes away.

Get more great recipes at Cooking Thursday.

Fried Rice

4 green onions, thinly sliced
3 Tbsp. oil
2 eggs, lightly beaten
3 cups cooked, leftover rice
3/4 cup each frozen peas and carrots (or 1 1/2 cups peas and carrots mixed)
2-3 Tbsp. soy sauce

In a large skillet or wok over medium high heat, heat 1 Tbsp. oil and stir fry green onions til fragrant, about 1-2 minutes. Add egg and scramble until cooked through; move to side of pan. Add remaining oil to pan. Add rice and break up and stir and cook until rice starts to turn golden, about 4-5 minutes. Add peas and carrots and stir until warm. Add soy sauce and stir to coat all rice. Serves 4-6 as a side dish. For a main dish, add 2 cups cooked chopped chicken, pork or shrimp.

Fried Rice is so easy to make and so delicious. It goes beautifully with Chinese main dishes like Bourbon Chicken, and can also be served as a main dish if you add chicken, pork or shrimp. This is really a no-fail recipe, and I'm just giving you the "bones." You should use different vegetables that you like, or add additional spices or more egg and less soy sauce. Experiment til you find a combination you love.

This comes together quickly, so be sure you have all the ingredients ready.

Start by sauteing the green onions in a bit of oil for 2 minutes. Then add the egg and scramble until done.



Move the egg to one side of the pan and then add the remaining oil to the pan. Let it get hot, then add the rice.



Now, this is the "secret" to good fried rice - you MUST use leftover rice. You cannot use freshly made rice. It needs to have sat in the fridge at least overnight, or it won't work out. Break up the rice and stir fry for a few minutes until the rice starts to turn golden. Then add the carrots



and the peas.



Continue to cook and stir so the vegetables warm up, then add the soy sauce.



You can add as much or as little soy sauce as you like. I usually just shake the soy sauce over the rice as I stir until it looks "right" - it helps to taste a little too!

That's all there is to it! A delicious side or main dish is just minutes away.

Get more great recipes at Cooking Thursday.

Fried Rice

4 green onions, thinly sliced
3 Tbsp. oil
2 eggs, lightly beaten
3 cups cooked, leftover rice
3/4 cup each frozen peas and carrots (or 1 1/2 cups peas and carrots mixed)
2-3 Tbsp. soy sauce

In a large skillet or wok over medium high heat, heat 1 Tbsp. oil and stir fry green onions til fragrant, about 1-2 minutes. Add egg and scramble until cooked through; move to side of pan. Add remaining oil to pan. Add rice and break up and stir and cook until rice starts to turn golden, about 4-5 minutes. Add peas and carrots and stir until warm. Add soy sauce and stir to coat all rice. Serves 4-6 as a side dish. For a main dish, add 2 cups cooked chopped chicken, pork or shrimp.

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Bourbon Chicken

This fantastically delicious chicken dish comes to us courtesy of Mel at My Kitchen Cafe. I've never met a Mel's recipe I didn't like, and this one has rocketed to the top as one of my all time favorite chicken dishes. It is SO good. My only criticism is of myself - I didn't double the recipe! (And if you're worried about the title, don't be - there's not even a trace of bourbon in this recipe...)

If you're craving Chinese take out, make this instead - it will be done in less than 30 minutes and you'll know exactly what's in it. You can use chicken breasts or thighs - I used thighs cause that's what I prefer for Chinese food, and I had them on hand. Cut them into bite sized pieces, then coat with cornstarch.



You can skip the cornstarch step if you like, but it's what gives the chicken the slightly crunchy coating that makes this really authentic. I find it easiest to coat all the pieces first,



then fry them in batches in hot oil over medium high heat until golden brown, about 2minutes.



Flip the chicken pieces over, then fry on the reverse side until golden, about 2 minutes. Drain the chicken on paper towels and set aside.

For the sauce, combine the apple juice, brown sugar,



garlic, ground ginger and crushed red pepper flakes,



ketchup, cider vinegar, water and soy sauce



and whisk well. Add to the pan and cook over medium high heat



until the mixture boils. Be sure to stir so you can scrape up all the fried chicken pieces on the bottom of the pan. That cornstarch that's stuck there will help the sauce thicken up!



Add the chicken back to the pan



and simmer for 10 minutes.



Enjoy!

Find more inspiration at Tuesdays at the Table , Tasty Tuesday, Tempt my Tummy Tuesday and What's Cooking Wednesday.

Bourbon Chicken
2 pounds boneless skinless chicken breasts or thighs
4 Tbsp. oil
3-4 Tbsp. cornstarch
1 garlic clove, minced
1/4 tsp. ground ginger
1/2 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1/2 cup water
1/3 cup soy sauce

Cut chicken into bite-sized pieces and lightly dust with cornstarch. Heat oil in a large skillet or wok over medium high heat and fry chicken pieces in batches until lightly browned, turning each piece once. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken pieces back to the pan, reduce the heat to low and simmer for 10 minutes. Serve over rice. Makes 4 servings.

This fantastically delicious chicken dish comes to us courtesy of Mel at My Kitchen Cafe. I've never met a Mel's recipe I didn't like, and this one has rocketed to the top as one of my all time favorite chicken dishes. It is SO good. My only criticism is of myself - I didn't double the recipe! (And if you're worried about the title, don't be - there's not even a trace of bourbon in this recipe...)

If you're craving Chinese take out, make this instead - it will be done in less than 30 minutes and you'll know exactly what's in it. You can use chicken breasts or thighs - I used thighs cause that's what I prefer for Chinese food, and I had them on hand. Cut them into bite sized pieces, then coat with cornstarch.



You can skip the cornstarch step if you like, but it's what gives the chicken the slightly crunchy coating that makes this really authentic. I find it easiest to coat all the pieces first,



then fry them in batches in hot oil over medium high heat until golden brown, about 2minutes.



Flip the chicken pieces over, then fry on the reverse side until golden, about 2 minutes. Drain the chicken on paper towels and set aside.

For the sauce, combine the apple juice, brown sugar,



garlic, ground ginger and crushed red pepper flakes,



ketchup, cider vinegar, water and soy sauce



and whisk well. Add to the pan and cook over medium high heat



until the mixture boils. Be sure to stir so you can scrape up all the fried chicken pieces on the bottom of the pan. That cornstarch that's stuck there will help the sauce thicken up!



Add the chicken back to the pan



and simmer for 10 minutes.



Enjoy!

Find more inspiration at Tuesdays at the Table , Tasty Tuesday, Tempt my Tummy Tuesday and What's Cooking Wednesday.

Bourbon Chicken
2 pounds boneless skinless chicken breasts or thighs
4 Tbsp. oil
3-4 Tbsp. cornstarch
1 garlic clove, minced
1/4 tsp. ground ginger
1/2 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1/2 cup water
1/3 cup soy sauce

Cut chicken into bite-sized pieces and lightly dust with cornstarch. Heat oil in a large skillet or wok over medium high heat and fry chicken pieces in batches until lightly browned, turning each piece once. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken pieces back to the pan, reduce the heat to low and simmer for 10 minutes. Serve over rice. Makes 4 servings.

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