Via Cibo – Calgary

IMG_1585Each year the timeĀ  comes around to Christmas shop. One of my favorite parts of the Christmas season is taking each of my little ones (actually not so little anymore) out to do all their holiday shopping. So they buy presents for their siblings, and for dad too. Included in this shopping date is dinner out with mom. Usually they pick the old standard favorites, we have visited McDonald’s a lot on these very special dates. This year my son wanted to try somewhere new, and he picked Via Cibo in Deerfoot Meadows. I was glad that we looked at the menu before hand, because you order right when you go in, much like fast food. Fast food this is definitely not though. We shared the Via Casalinga Pizza, and a side of Tuscan Fries. Everything was absolutely delicious, piping hot and fresh. It was more than enough food for the two of us. We perused the menu a bit more while we were waiting for our food to come, and they have many more options that we would like to try out. Overall, it was a very nice night out.
Via Cibo on Urbanspoon

Pumpkin Pasta Bake

IMG_8105Pumpkin season is here. Not just for baking folks, not just for baking. The large cans of pumpkin have been the same price as the small so every time I have had pumpkin on the grocery list, that huge can goes in the cart. Then I have been using half for the planned recipe and half goes in the freezer for another date. Pumpkin has been being used in abundance to say the least. So I whipped up this super easy pasta dish. A nice compliment to the turkey sausage. Some Cranberry cornbread would have gone nicely on the side.

Recipe from Nestle Year-Round Cookbook

  • Cooking spray
  • 1 box (14.5 ounce) whole wheat penne
  • 1 pound Italian turkey sausage
  • 1 Tbsp. chopped garlic
  • 1 jar marinara sauce
  • 1/2 cup red wine
  • 1 can (15 ounce) pure pumpkin
  • 4 Tbsp.. shredded parmesan cheese
  • 1 cup shredded mozzarella cheese

1. Cook pasta until al dente, drain.

2. Grease large baking dish with cooking spray.

3. Cook sausage until no pink remains. Crumble while cooking. Drain grease. Add garlic and cook for 1 minute. Add marinara, wine and pumpkin, with 2 Tbsp. of the parmesan cheese. Stir to combine. Add drained pasta, toss to coat.

4. Place in prepared baking dish. Top with mozzarella and remaining parmesan.

5. Bake for 15 minutes at 375 degrees.

6. Eat and enjoy!

Italian Sausage Skillet

IMG_7761A couple of things I love. Stir-fries. Zucchini. Italian Sausage. So when I found this recipe over at Taste of Home I immediately added it to the meal plan. In fact, I cooked it up for a quick Saturday night supper, the day I went grocery shopping. I like Italian Sausage because it is so flavorful. Never a dull bite will you have if Italian Sausage is on the menu. Of course stir-fry is always a quick and hearty meal. Just start that rice up in my slow cooker , chop up all those veggies and fry away. Never have I thought of adding zucchini to stir-fry before, now it could possibly end up in all things cooked in a wok.

  • 5 Italian Sausage links
  • 3 small zucchini
  • 1 small onion
  • 1 (14.5 ounce) can stewed tomatoes
  • hot cooked rice

1. Remove Sausages from casings. Cook Italian Sausage in large skillet or wok. Crumble as you cook.

2. Drain grease. Add zucchini and onion. Cook 2 minutes. Add tomatoes. Cover and simmer 15 minutes.

3. Serve over hot rice.

4. Eat and enjoy!

Pumpkin Curry Soup

IMG_8163Soup season is here. Always an excellent way to chase away the winter blues, sit in a cozy spot cradling a nice big, hot bowl of homemade soup. Soups and breads are an absolute necessity in the cold, winter months. this soup was one of the easiest I have ever made, and then it turned out to be delicious as well. In fact, I am making it again in two days, unprecedented forĀ  recipe to be added to the meal plan again that fast. We really liked it!

Recipe very slightly adapted from Nestle Year-Round Recipes

  • 2 Tbsp. butter
  • 1 cup chopped onion
  • 3 Tsp. minced garlic
  • 1 1/2 tsp. curry powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 4 cups chicken broth
  • 1 can (15 ounce) pure pumpkin
  • 1 can (12 ounce) evaporated milk

1. Melt butter in large soup pan. Add onion and garlic, cook until onion is tender, not brown.

2. Stir in spices and cook for 1 minute. Add chicken broth and pumpkin. Bring to a boil. Simmer on low for 15 minutes. Stir in evaporated milk.

3. Blend until smooth.

4. Eat and enjoy!