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.

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.

Pumpkin Mac and Cheese

Ingredients

2
cups dried elbow macaroni (8 ounces)

2
Tbsp. butter

2
Tbsp. all-purpose flour

1/2
tsp. salt

1/2
tsp. ground black pepper

1
cup whipping cream

1
cup whole milk

4
oz. Fontina cheese, shredded (1 cup)

1
15-oz. can pumpkin

1
Tbsp. snipped fresh sage or 1/2 tsp. dried leaf sage, crushed

1/2
cup soft bread crumbs

1/2
cup grated Parmesan cheese

1/3
cup chopped walnuts

1
Tbsp. olive oil


Sage leaves (optional)

Directions

1. Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

Risotto with Mackenzie- Cooking Group Oct 6, 2011

Classic Risotto

12 oz Arborio rice

4 cups heated stock

1 chopped onion

½ Tbsp butter

Parmesan or other grated cheese

4 oz dry white wine

¼ cup cream

Salt to taste

1. In a medium sized heavy bottomed saucepan, sauté the onion in the butter until

golden. Add the rice and stir until well coated and translucent.

2. Add the wine and cook until evaporated. Stir in 1 cup of hot stock and simmer

gently.

3. When the stock has been absorbed, add another cup, and continue in this way until all

liquid is absorbed and grains are cooked.

4. Stir in cream and cheese. Salt to taste. Remove from heat, cover and let sit 2 minutes

before serving.

The trick I wanted to share is the one that turns risotto from a fancy elaborate chore into a

quick and easy family dinner. The effect of separating the starches in the grain to expand

and create that yummy sauce that is achieved by constant stirring, can also be achieved

by keeping your risotto at a low boil, so the grains are constantly moving and creating

friction. Make sure to scrape the bottom of the pan, to keep it from scorching or sticking,

and always be sure to make risotto in a heavy bottomed pan.

Other tips:

o Always use fresh parmesean cheese. (Or other hard, strong favored cheese like

asiago, just no freeze dried, shelf stable powders.)

o When adding meat or vegetables, they should be pre-cooked and added at the very

end. This is a perfect place to use leftovers.

o Use no more than one or two additional complementary flavors to keep from

overpowering the delicate flavor of the risotto. For example, basil and pepper or

lemon and sage. Same goes for additions of meat and vegetables.

Tuscan Bruschetta

I love this super easy recipe! It goes great on the side of chicken or pasta, or makes a great snack. I usually substitue whatever ingredients I have on hand and it doesn't seem to matter much in taste. This recipe also calls for a little food processor to chop everything up, but you can chop by hand easily.

Tuscan Bruschetta

Bruschetta Topping:
1 Cup Cherry Tomatoes

1/4 Cup Red Onion

2 Tablespoons Olive Oil

1 Teaspoon Balsamic Vinegar

½ Cup Fresh Basil Leaves (or use dried)

Salt and pepper to taste

Tuscan Bean Spread:

1 (15 oz) Can Cannellini Beans, drained and rinsed (white kidney beans found in bean aisle)

1/4 Cup Loosely Packed Parsley Leaves (or use dried)

2 Tablespoons Lemon Juice

1 Tablespoon Olive Oil

1 Garlic Clove

Salt and pepper to taste

 1 Loaf French Bread (I've also used wheat bread)

2 Tablespoon Olive Oil

To make the Bruschetta Topping
Place all ingredients in food processor and pulse until tomato mixture is uniform in size. Pour into a small bowl and set aside.

To make the Tuscan Bean Spread
Using the same bowl (no need to wash), add all the ingredients for the bean spread, pulse until the mixture is smooth.

Assemble the Bruschetta
Cut the French bread into ½ inch thick slices, brush with olive oil and grill on each side until lightly golden brown. Spread the bean mixture on the grilled bread and top with the bruschetta mixture.