We'll soon be at the end of our picnic season as the chilly weather has arrived! A warm sausage & white bean pasta with "devilish eggs" and "witch finger" cheese straw comprised our meal today.
The "Spooky Snacks" were inspired by Food Network Magazine.
"Witch Finger" Cheese Straws
Combine water, buttery spread, sugar and salt in a saucepan over medium heat; bring to a simmer.
1/2 cup water
1/4 cup Earth Balance Buttery Spread
1/4 teaspoon sugar
1/8 teapsoon salt
Add flour and stir until dough forms a ball. Transfer to the bowl of a mixer.
1/2 cup whole wheat pastry flour
Beat in eggs, one at a time. Transfer to a decorator tube with large round tip. Pipe 6-inch crooked finger onto parchment-lined baking sheet.
Press slivered almond into end of each. Sprinkle dough with grated Parmigiano and paprika.
Bake at 400 F. until puffed, about 25 minutes.
Italian Sausage & White Bean Pasta
Cook pasta in water until al dente. Drain, reserved some of pasta water.
3/4 cup dry pasta
Cook beans in water until soft. (I use my counter-top pressure cooker and cook 45 minutes. Drain.
1/4 cup dry beans
2 cups water
Saute vegetables in olive oil 3-5 minutes.
1 teaspoon olive oil
3 garlic cloves, crushed
1/3 cup sweet pepper, diced
1/4 cup fennel, diced
1/4 cup celery, diced
1/4 cup onion, diced
Add sausage. Break into small pieces. Brown.
4 ounce Italian sausage
Add broth. Bring to a boil; lower heat to simmer.
1/2 cup low sodium chicken broth (can use pasta water with 1/2 "Not Chicken" low sodium vegetable cube
Stir in tomato, greens and oregano.
1/2 large diced tomato
1 cup fresh greens, snipped
1/4 cup fresh snipped oregano
The next day (for 2 servings), heat chicken broth in saucepan. Stir in other ingredients and heat to 165 F. Pour into preheated thermos. (I preheat mine be filling with boiling water, then emptying before adding soup).
1 cup low sodium chicken broth
Our picnic today was at Blackwater Falls, a West Virginia State Park.
We found a beautiful spot to set our table:
Have a beautiful week!