While shopping at the Lexington Co-o​p last weekend I saw a display of organic canned pumpkin in the isle.  I was drawn to it, I am not even a big pumpkin fan.  I never eat pumpkin pie.  But something compelled me to buy it.  So, I bought a can and came home with my pumpkin.  

The day before Tonia and AJ were having Moscow Mules and there, on the counter, was a bottle of Vodka!  That was when I knew I was going to make a vodka sauce with pumpkin and sage.  Pappardelle, one of my favorite pastas, this would be the perfect vessel for my sauce.  You will see how the smooth macaroni complements the silkiness of the sauce.  With Fall upon us the flavors of pumpkin and sage will warm you up inside, not to mention how wonderful your kitchen will smell when the sage hits that frying pan.  I hope you enjoy this as much as we did!  Let me know :)

​Ingredients
2 tablespoons olive oil
2 tablespoons fresh sage, sliced
4 sage leaves - for garnish
1 tablespoons minced shallot
1 chopped garlic
1 cup half and half or heavy cream
1/2 cup canned pumpkin
1/4 cup quality Vodka
1/4 cup grated Parmigiano Reggiano
Salt and pepper
8 ounces cooked pappardelle (I used 5 nests)
2 tablespoons chopped pistachios, for garnish
 
Directions
Bring a large pot of water to boil for the macaroni.
In a medium saucepan, heat the olive oil.  Fry the 4 sage leaves until crisp, remove from pan and set them aside on a piece of paper towel.  Then add the sliced sage leaves and fry until fragrant and lightly golden over medium heat.  Add the shallots and garlic and cook until the onion is translucent.
Put your macaroni in the same time you stir in the cream, it will time perfectly.
Stir in the cream, pumpkin and vodka.  Stir and simmer the mixture until slightly thickened and bubbly, 8 to 10 minutes. Add salt and pepper to taste. 
Remove from heat. Stir in the parmigiano reggiano.  Then toss with the cooked, drained pasta, and garnish with pistachios.  Serve immediately.

If your family does not like wide macaroni, you can use penne or farfalle, it would be just as Mangialious!

​This chili is a sweet and spicy bowl of delicious health conscience food.  It is so amazingly delicious that you will forget about any mention of "health".  I am always trying to develop new spins on old recipes that are a bit healthier.  Although, it is difficult with my serious love for macaroni and bread.  While strolling through the produce section one morning, I saw some beautiful sweet potatoes and 100 ideas went through my head of what I could make with them.  Hash? Spicy chili fries?  Hmm?  Or just sweet spicy chili!  Tonia and I are not big fans of ground meat, so this would be a perfect substitution for beef or turkey.  It turns out this easy, delicious dish is extremely satisfying not to mention super healthy.  The marriage of sweet potatoes, beans and spices gives the perfect balance of sweet and heat!  

​I do suggest you make a double batch of this quick vegetarian chili, loaded with sweet potatoes, chili powder, peppers, cumin and beans, it's a giant celebration in a pot and it’s extremely addictive. 
 
Ingredients
3 sweet potatoes
3 tbsp olive oil
1 onion
1 clove garlic
2 Hungarian hot peppers
1 can dark red kidney beans, drained (or whatever beans you like)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp paprika
1 tbsp chili powder
scant 1/4 tsp cayenne pepper
2 cups chicken broth (or vegetable broth)
1 cup water
3 tbsp tomato sauce
1 ear of corn, kernels cut off (or 1/2 cup frozen corn)
1 handful of chopped parsley
 
Peel and cube the sweet potatoes and chop the onion.  Chop the peppers into small dice.   Peel and finely chop the garlic.  In a medium pot, heat up the olive oil, add the potatoes, onion and peppers.  Sauté until the onions are translucent.  Add the garlic, kidney beans and all the spices to the pan and stir well.
 
Then add the chicken or vegetable broth, water and tomato sauce.  Bring to a boil then reduce the heat and simmer uncovered for 40 minutes or until the sweet potatoes are soft.  Add the corn and parsley the last 5 minutes of cooking.

​This is perfect just as it is, but I bet it would be fantastic served with tortilla chips, cornbread or even coleslaw.  I am sure this Sweet Potato Chili will definitely become part of your regular dinner rotation as it is extremely Mangialicious!

​Rain drops on roses and whiskers on kittens, nah it's stuffed artichokes that are one of my favorite things.  My mom made these all the time when we were growing up.  That was one of the best things being from a Sicilian family, my friends went home for meatloaf and I was scraping my teeth along a delicious tender artichoke leaf filled with moist, tasty breadcrumbs.  Some people say it is tedious to eat an artichoke, pulling off each leaf one at a time; I say the best times in life are spent around the dinner table so what is the hurry.  And when you get to the heart, well no words can describe that yummy bite!  This is how I make artichokes, it is my mom's recipe, I am sure you will truly enjoy this.

​Ingredients
4 medium artichokes
2 c Italian breadcrumbs
1 large garlic clove, grated
1/2 c Parmigiano-Reggiano cheese
1 tsp salt
1/4 tsp pepper
2 tbsp chopped parsley
Drizzle of olive oil
 
Trim stems off the artichokes so they sit on a flat surface.  Save the stems.  Cut the top off, about 1 inch and then trim the pointed tips of each leaf to remove the thorns.  Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.  Set aside.
 
In a large bowl combine the breadcrumbs, garlic, cheese, salt, pepper and parsley.  Mix well.  Take the artichoke and open the leaves as much as you can and insert the breadcrumb mixture.  Start at the bottom and work your way up working around the artichoke.  Stuff to desired amount (I like mine full) and then shake off excess.  Continue with the remaining artichokes.
 
Cut the stems in half and place them on the bottom of a saucepan large enough to accommodate the artichokes.  Place the artichokes standing up on top of the stems.  Drizzle generously with the olive oil.  Add enough water to the saucepan to come 3/4 up the sides of the artichokes.
 
Cover the saucepan and bring to a boil. Lower the stove to a low simmer.  Cook until soft, at least 45 minutes.  Check the water periodically, you may need to add a little more if it evaporates.  It’s pretty hard to overcook these, but you do not want them to be dry so don’t undercook them and make sure it’s covered tightly.  The results are Mangialicious.