Pumpkin Tortellini with Sage

• Adapted from Skinny Chef Jennifer Iserloh's recipe
• Ingredients:
• 1 12-ounce package wonton wrappers
• 1 15-ounce can pumpkin puree
• 1 cup part-skim ricotta
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg, lightly beaten (or water)
• 1/2 cup chopped walnuts
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup fresh sage leaves (this is the most important ingredient!)
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup grated Parmesan

Directions:

Place walnuts in a large, dry skillet over medium heat. Toast 8 to 10 minutes until the walnuts begin to brown. Transfer to a plate.

In a medium bowl, mix the pumpkin, ricotta, salt and pepper.

To form the tortellini, place 1 teaspoon of the pumpkin filling into the center of each wonton wrapper. Using a little egg (or water) to secure each seam, fold the wrapper diagonally to form a triangle, then fold the two "arms" down so the wrapper is "hugging" itself. Repeat until all the tortellini are made.

Bring a large pot of water to a boil. Add a little extra olive oil so the tortellini don't stick to each other. Add half the tortellini and boil for 4 minutes or until they float to the top. Using a strainer or slotted spoon, carefully remove tortellini to a plate (or put them directly into the cooked sauce). Repeat with remaining tortellini.

While tortellini are boiling, in a large skillet, melt the oil and butter over medium heat. When butter and oil are sizzling and start to brown, tear sage leaves into the pan and fry for about 20 seconds. Add the tortellini and toss to coat. Sprinkle over the nuts, nutmeg and Parmesan. Serve immediately.

Mango Sticky Rice ข้าวเหนียวมะม่วง

1 cup Thai sticky rice (AKA sweet rice or glutinous rice. Can be purchased at the Asian market in the Meadowdale shopping center)
1 cup (or more) coconut milk
2 heaping Tbs sugar (palm sugar is most authentic but not necessary)
2 pinches salt
1 ripe mango

Soak the sticky rice in water for at least an hour or so, even overnight if desired. Drain water. Steam sticky rice for 20 minutes in a basket, a colander, or in a steamer lined with cheesecloth (when done, rice should be kind of translucent, and sticky!). While rice is steaming cut the mango into thick slices or bite size chunks. When rice has about 5 minutes left heat the coconut milk in a saucepan. When simmering add the sugar and salt, stirring constantly (do not boil). When rice is done, transfer to a bowl and pour most of the coconut milk mixture over it. Stir for a few minutes till it is absorbed, then add the rest of the mixture. Stir until absorbed. Serve sticky rice warm with mango on top of it.

Thai Cashew Chicken ผัดเม็ดมะม่วงหิมพานต์ใส่ไก่

Ingredients: 2 T oil (vegetable, coconut, sesame, etc.) 1-2 T garlic - crushed 10 oz chicken breast - cubed to bite size 1 large or 2 small onions - sliced to bite size 1-2 large red chillies - sliced (unseeded for more heat; bell peppers can substitute) 1/3 cup water or chicken stock (I usually don't even use any) 2 T oyster sauce 1 T soy sauce 1 T fish sauce 1 T palm sugar (brown can substitute) 4 spring onions - sliced to 1½-inch segments 1-2 cups cashews (your preference- salted/unsalted, toasted, fried) Heat up your wok or a large/deep pan to med/high. Add oil. When oil is hot add garlic. When garlic starts to brown add chicken. Stir for 1-2 min then add onions and chilies. Stir for 2 more min. Add oyster, soy, and fish sauce, and sugar, then stir. Add water as needed. When chicken is thoroughly cooked and onions are slightly soft add spring onions and cashews. Stir briefly then turn off heat. Serve over white jasmine rice.

Pumpkin Lasagna

15 oz part-skim ricotta cheese

15 oz pumpkin puree (tastes best if you roast a pumpkin pie pumpkin)

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon nutmeg

½ Tablespoon brown sugar

2 Tablespoons fresh sage (finely chopped)

1 egg (beaten)

6 lasagna noodles (I use whole wheat)

3 large shallots (or 1 yellow onion) chopped

1 zucchini, quartered then sliced

1 yellow squash, quartered then sliced

1 Tablespoon garlic

2-3 cups of shredded cheese (Italian blend or mozzarella)

Butter for greasing pans (or olive oil)

Cook the noodles according to the package, drain, set aside.

Mix together the first 8 ingredients, put in a freezer bag, set aside.

Heat and grease a frying pan. When hot, add the shallots. When shallots become clear, add the zucchini and yellow squash, and garlic. Set aside when fully cooked.

Grease a glass 9x13 pan. Lay down 3 noodles. Cut a corner of the freezer bag and squirt a layer of the pumpkin/ricotta mixture (use half the bag). Spread a layer of the shallots and squash (use half). Sprinkle 1/3 of the cheese over it. Repeat this layering process and top with extra cheese.

Cover with foil and bake at 400 degrees for 20-25 minutes. Remove foil and broil or bake at higher temperature until the top crisps a little bit.

Optional: add Italian sausage, or substitute the vegetables with spinach or something of your choice.

Quick Couscous

1 can of soup (anything broth-based or watery will do)

About 1 cup of dry couscous

Bring the soup to a boil then stir in the couscous (1 cup couscous per 1 1/4 cups liquid). Cover and remove from heat. Let it sit for 5 minutes then fluff with a fork. Feel free to add a can of rinsed beans or canned chicken before boiling or after fluffing.