Tortellini with Goat Cheese and Scallions


1-1/2 cups all-purpose flour
3 large eggs
5 oz soft, mild goat cheese
1/8 tsp grated nutmeg
1/4 tsp salt, or to taste
2 scallions, minced
1/2 cup grated Parmesan cheese
4 cups chicken broth


  1. Put the flour in a mound on a work surface and make a “well” in the center. Break 2 of the eggs into the well and beat them with a fork, gradually working in the flour. When it becomes too stiff to work with a fork, knead in the flour. Continue to knead 8 to 10 minutes until dough is smooth, compact and elastic. Cover and let dough rest 30 minutes.
  2. Meanwhile, in a medium-size bout combine goat cheese, nutmeg, salt, half the scallions, 1/4 cup Parmesan and the remaining egg. Mix well.
  3. On a lightly floured surface, roll dough into about a 10-inch square. Cut into 2-inch squares. Place 1 teaspoon of the cheese filling in the center of each square. Fold opposite corners together to form a triangle. Press edges firmly to seal, moistening them with a little water if necessary. Bring the points of the triangle along the folded edge together and press to seal.
  4. About 15 minutes before serving, heat broth to boiling and keep warm. In a large saucepan, heat 4 quarts of water to boiling. Drop tortellini into boiling water and cook until tender, about 7 minutes. Drain well.
  5. Spoon tortellini into 4 soup plates and add hot broth. Sprinkle with remaining Parmesan and scallions.

Makes 4 servings.

Source: Chef Mario Batali


Spicy Pumpkin Pancakes with Quinoa Flour


1-1/2 cups quinoa flour
1/4 cup packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1-3/4 cups buttermilk or sour milk
1 cup pumpkin puree
2 large eggs
2 Tbsp vegetable oil
maple syrup and 1/2 cup toasted pecans to serve


  1. Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
  2. Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.
  3. Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds, until the center springs back when pressed.
  4. If the pancakes buckle when sliding the spatula under them, lightly oil the pan again for the next pancakes. Serve with maple syrup and pecans.

Makes 17 pancakes.

Source: Quinoa 365

Easy and Low-fat Cheesecake with Banana


1/2 cup plus 2 tablespoons graham cracker crumbs
2 tablespoons plus 1/2 cup sugar
2 tablespoons margarine, melted
4 large bananas, mashed
8 oz nonfat cream cheese
1/2 cup nonfat small curd cottage cheese
1 egg
2 teaspoons vanilla extract (essence)
1/2 teaspoon sweetened cocoa
8 strawberries
8 fresh mint sprigs


  1. Preheat an oven to 300°F (150°C). Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
  2. To make the crust, in a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar and margarine and stir to mix well. Lightly press the mixture into the bottom of the prepared pan.
  3. To make the filling, in a food processor with the metal blade or in a blender, combine the bananas, cream cheese, cottage cheese, egg, vanilla and 1/2 cup sugar and process until smooth.
  4. Pour the filling into the crust and bake until the center is set, about 1 hour. Turn off the oven, prop open the oven door and leave the cake in the oven to cool for 15 minutes.
  5. Remove the cake from the oven and cool completely in the pan, about 1 hour.
  6. To serve, release the cake from the pan, sprinkle the top with the cocoa, slice into 8 wedges and divide among individual dessert plates. Garnish each wedge with a strawberry and a mint sprig.
  7. Store covered in the refrigerator for up to 4 days.

Makes 8 servings.

Source: Cooking for Healthy Living

A Dish Inspired by the Arab Omelet, the Italian Fritata and the Spanish Tortilla


3 oz fine tagliatelle, cooked, drained, and tossed with a little olive oil
2-3 tablespoons extra-virgin olive oil 3 slices bacon, very finely chopped
2 zucchini, finely sliced into matchstick strips
4 large eggs a handful of chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
sea salt and freshly ground black pepper


  1. Heat a well-seasoned or nonstick omelet pan over a medium-high heat, add 2 tablespoons of the oil, heat through, then add the bacon and saute until golden. Remove and drain on paper towels.
  2. Add the zucchini to the pan and cook over a gentle heat until soft but not colored.
  3. Beat the eggs in a bowl, add salt and pepper, then the pasta, bacon, zucchini, and parsley. Stir well.
  4. Heat a little more oil in the pan over medium heat and pour in the mixture, flattening it down slightly. Cook over a gentle heat for 5 minutes or so, lifting the edge with a spatula until the bottom is golden brown.
  5. Sprinkle with Parmesan, then put under a hot broiler until golden and puffy. Let cool to room temperature and serve in wedges.

Makes 6 servings.

Source: Noodles and Pasta

Breakfast Muffins with Blueberry, Oatmeal and Lentil


1/4 cup split red lentils
1/4 cup old-fashioned (large flake) oats
1 1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 Tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup milk
1 large egg
1/4 cup canola oil
1 cup fresh or frozen blueberries (if using frozen berries, do not thaw)


  1. Preheat the oven to 400°F (200°C) and line 12 muffin cups with paper liners.
  2. Bring the lentils and oats to a simmer in a medium saucepan with 1 cup of water.
  3. Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
  4. Once the oatmeal and lentils have cooled to a lukewarm temperature, stir in the milk, egg, and oil. Add this mixture to the dry ingredients along with the blueberries (and any other fruits or nuts you like) and stir just until combined; do not worry about getting all the lumps out of the batter.
  5. Fill the paper-lined muffin cups and bake for 20 minutes, until pale golden and springy to touch.

Makes 12 servings.

Source: Canadian Lentils