This recipe is here to replace that box with the packet of orange powder, whether you keep it only for emergencies or serve regularly, it is time to change up your source of orange.
This one pot recipe can be whipped up with pantry and freezer staples, using only one pot, no strainer and ready in under 20 minutes.
Bonus, you will get loads of vitamin A from this mac.
One Pot Pumpkin Mac and Cheese
- 12 ounces whole wheat pasta macaroni, fusilli, shells, penne, etc.
- 4 cups water
- 3 cloves garlic grated
- 2 tablespoons butter
- 2 teaspoons kosher salt
- Pinch red pepper flakes
- Pinch nutmeg
- 1 head cauliflower cut into small florets or 4 cups frozen
- 1 cup pumpkin puree
- ½ cup grated Parmesan
- Freshly cracked black pepper to taste
- Place the dried pasta in 3-quart straight-sided skillet or Dutch oven. Add the water, garlic, butter, 2 teaspoons salt, red pepper flakes, nutmeg, and a generous amount of black pepper, and bring to a full rolling boil uncovered over high heat. Using tongs or a wooden spoon, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Reduce flame to medium-low.
- Add the cauliflower, pumpkin purée and Parmesan, and stir and toss until smooth and creamy and very hot. Taste and adjust salt and pepper if needed. Serve garnished with extra nutmeg.
Fresh Families Baked Apples
- 4 large firm apples Honeycrisp or Granny Smith, cored, but not peeled
- 1 teaspoon cinnamon
- 1 lemon Zest and 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter or coconut oil
- Pinch kosher salt
- Preheat oven to 350°F. Lightly grease a 9X9 baking dish
- Place apples in baking dish. Sprinkle cinnamon over apples. Mix lemon juice, vanilla, and butter together and spoon 1/4th over each apple into center.
- Pour ¾ cup boiling water into the baking dish. Bake uncovered for 35-40 minutes or until apples browned and softened but still hold their shape.