Brenda's Recipes

 Ingredients:

• 1 package Manicotti
• 3 cups Mrs. Lanzilli’s Marinara Sauce *(see recipe)
• 3 cups Ricotta Cheese
• 3 cups grated mozzarella cheese
• ½ cup grated parmesan
• 1 cup chopped fresh spinach, preferably in food processor
• 1 tbsp olive oil
• 2 tsp kosher salt
• ½ tsp cracked black pepper
• ½ tsp garlic powder
• 1 egg

Directions:

1. Preheat oven to 375 degrees
2. Bring water to a boil in large saucepot. Add 1 tbsp olive oil and 1 tsp of salt. Gently boil manicotti, being careful not to break any. Cook according to package and drain in colander. Let cool a bit so it’s easier to work with.
3.  In mixing bowl combine ricotta, 1 cup of mozzarella, parmesan, spinach, 1 tsp salt, pepper, garlic powder, and egg. Mix together well so that ingredients are thoroughly combined.
4. Spread 1 cup marinara sauce on bottom of baking dish.
5. Stuff each manicotti with cheese mixture and arrange in baking dish.
6. Pour remaining 2 cups of marinara sauce over top of manicotti. Sprinkle 2 cups mozzarella cheese on top and place in oven to bake for about 35 to 40 minute, until top is nicely browned.

Pumpkins are not just for decoration this time of year! The sugar pumpkin is a wonderfully versatile ingredient to be used in fall cooking. It pairs well with sweet flavors like honey, maple syrup or brown sugar. While also being nicely complimented by savory tastes like thyme, crushed red pepper , sage and salty cheeses. Sugar pumpkins can be found at any local supermarket. They are not be confused with the larger pumpkins that are used for carving. These are smaller, sweeter and are less fibrous, which makes them great for cooking and baking with.

If you haven’t already, I highly recommend picking one up next time your at the store and seeing what you can do with it!

Here is my recipe for a sugar pumpkin risotto.. it just might be the most delicious risotto I’ve made to date. My two year old told me “Mmmmm, It’s really good Mommy” after every bite tonight!

Ingredients:

• 1 sugar pumpkin (should yield about 4-5 cups of pumpkin cubes)
• 2 cup Arborio rice
• 1 cup chopped onion
• 2 clove of chopped garlic
• 2 tablespoon of butter
• 4 tablespoon of olive oil
• 6 cups chicken stock
• 1  cup dry white wine
• 3/4 cup grated gruyere cheese
• 2 tablespoon of brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper

Directions

1. Preheat oven to 375 degrees
2. Half, seed and peel sugar pumpkin. Dice into 1/2 inch cubes. Put on baking sheet with 2 tbs of olive oil, 2 tbs of brown sugar, and a pinch of salt and pepper. Mix together so that cubes are evenly coated and place in oven to bake for 40 minutes. Remove from oven a few times and mix pumpkins around so that the bottom side doesn’t burn. When sugar pumpkins are tender and slightly browned remove from oven. Puree or mash half and leave the other have in cubes. Set aside till its time to add to the risotto
3. For the risotto you’ll need two separate sauce pots. In smaller one bring 6 cups of chicken stock to a simmer. In larger  pot, melt 2 tbs of butter and 2 tbs of olive oil. Add chopped onion and garlic season with 1 tsp salt and pepper. Cook for about 5-7 minutes until onion is soft and translucent.
4. Add rice and toss to coat the rice evenly. Let rice toast a bit, about 5 minutes.
5. Add white wine. Stir often
6. After the rice absorbs the wine, gradually add the chicken stock about a 1/2 cup at a time, stirring often.
7. Once all the stock is used, the rice should be just slightly al dente yet very creamy and smooth textured.
8. Fold in pureed and diced pumpkin along with the gruyere cheese. Stir together until cheese melts and pumpkin is distributed throughout the risotto.