I had tortellini soup at a restaurant a couple of years ago and it was sooooo good. Seriously good. I came home and searched for recipes, but didn't find anything that was awesome in totality. Therefore, I created this on. The kids love it. Ever Miss I-don't-eat-anything loves it. I made it last week and they all declared it "Soup of of the Year" so Yeah! for me. Leftovers are eaten cold out of the fridge.
Now that I've gotten your hopes up.....don't be disappointed.....
Shelly's Tortellini Soup
4 boneless, skinless chicken breasts, each cut in half
6 cups low sodium chicken broth (I've also used vegetable stock-yum!)
2 cups water
2-3 carrots, sliced into thin rounds
1/2 - 1 bunch swiss chard, cut crosswise into 1 inch strips
8-10 ounce package or tortellini -- I like Cheese or Spinach/Cheese
3/4 - 1 tsp kosher salt
3/4 -1 tsp black pepper
3/4 tsp fresh Rosemary, chopped
3/4 tsp fresh chopped Basil or 1/2 tsp dried basil
1/4 cup (about 1 ounce) finely grated Parmesan cheese (the good stuff -- NOT the can)
Add broth and water to large pot. Bring to boil and add chicken. Reduce to barely a simmer (rare bubbles coming up -- you're basically poaching the chicken). Cook until chicken is cooked through - about 20-30 minutes depending on size and thickness. Skim off any foam. Remove chicken to plate and cool. Shred the meat or chop into small pieces. Strain the broth with a fine strainer or through a clean dish towel to remove impurities. Return broth to pot and bring to boil. Add carrots, chard, tortellini, and spices. Simmer according to tortellini's package directions, usually 3-5 minutes. Add the chicken and heat 3-4 minutes. Ladle into bowls and top with finely grated Parmesan.
Freezer directions: Just rewarm on medium high heat then serve with finely grated Parmesan cheese. When frozen, Parmesan can become more crumbly, so you may have to grate a little more slowly.
Serving Suggestions: Complete meal -- consider serving with garlic bread, foccacia, or rustic bread.
Monday, September 6, 2010
Cioppino Style Salmon
I pulled this recipe out of a Cooking Light magazine years ago. I think it was at the OBGyn's office (sorry Dr. Romberg). It's quick and easy to make, really light, but feel heartier due to the tomato based sauce. I've served it as is or added extra tomatoes to make more sauce and served it over orzo or rice. I usually serve it with a salad, sauteed sugar snap peas, or just some foccacia or rustic bread.
Cioppino Style Salmon
6 Salmon Fillets (meal includes all natural, wild caught, Alaskan salmon!!!)
2 Tbsp olive oil
2 cloves fresh garlic, sliced
1 cup chopped onion -- I have used either all white, or a mix of white and red
2 cups chopped fresh tomatoes or 1 28 ounce can diced tomatoes
1/2 cup roughly chopped parsley
1/2 tsp crushed red pepper (for the meal this month, I used just a pinch - maybe 1/8 tsp -- add more if you family likes heat)
1 cup clam juice
Preheat large skillet, add olive oil and swirl to coat pan.
Add garlic and onion and cook for about 2 minutes until slightly brown.
Add remaining ingredients, except salmon, and simmer on low for 5 minutes.
Place salmon fillets on top of tomato mixture, skin side down, and cover with lid.
Cook for 6 minutes or until salmon if cooked through to the center.
Freezer Directions: Thaw in fridge overnight. Follow directions as above.
Cioppino Style Salmon
6 Salmon Fillets (meal includes all natural, wild caught, Alaskan salmon!!!)
2 Tbsp olive oil
2 cloves fresh garlic, sliced
1 cup chopped onion -- I have used either all white, or a mix of white and red
2 cups chopped fresh tomatoes or 1 28 ounce can diced tomatoes
1/2 cup roughly chopped parsley
1/2 tsp crushed red pepper (for the meal this month, I used just a pinch - maybe 1/8 tsp -- add more if you family likes heat)
1 cup clam juice
Preheat large skillet, add olive oil and swirl to coat pan.
Add garlic and onion and cook for about 2 minutes until slightly brown.
Add remaining ingredients, except salmon, and simmer on low for 5 minutes.
Place salmon fillets on top of tomato mixture, skin side down, and cover with lid.
Cook for 6 minutes or until salmon if cooked through to the center.
Freezer Directions: Thaw in fridge overnight. Follow directions as above.
Pomegranate Chicken Curry
I found this recipe online when I had leftover pomegranate juice I needed to use. I had no idea it was anything like a curry at first, but was informed it was an "brilliant curry" by a missionary from England we fed it to. It was inspiration....he had told us the week before that the thing he was most homesick for was curry......
Pomegranate Chicken Curry
1 Tbsp olive oil
1 1/2 pounds chicken (it called for thighs, but I've always used breasts)
1 Tbsp cumin
2 tsp cinnamon
2 tsp turmeric
1 tsp chili powder (this is omitted in your spice packet -- add if your family likes spice---my kids won't eat it spicy)
1 medium onion, chopped
1/4 cup walnuts, ground into a paste in the food processor (again, omitted in your meal due to allergies -- still tastes good without)
1 cup pomegranate juioe
Optional: 1 tsp lemon or orange zest and cilantro or mint for garnish
Heat oil in pan over medium high heat. Brown chicken and transfer to plate. Add spices and onion to skillet and saute until onion is soft. Return chicken to the pan and add pomegranate juice and nut paste. Stir to coat the chicken. Simmer for 15-20 minutes or until chicken is cooked completely and sauce has reduced. Serve with a garnish of lemon or orange zest and/or chopped cilantro or mint.
Side Dishes: Couscous (provided) and a green salad
Freezer Directions: Thaw in fridge overnight. Follow directions as above using packaged, prepped ingredients.
Pomegranate Chicken Curry
1 Tbsp olive oil
1 1/2 pounds chicken (it called for thighs, but I've always used breasts)
1 Tbsp cumin
2 tsp cinnamon
2 tsp turmeric
1 tsp chili powder (this is omitted in your spice packet -- add if your family likes spice---my kids won't eat it spicy)
1 medium onion, chopped
1/4 cup walnuts, ground into a paste in the food processor (again, omitted in your meal due to allergies -- still tastes good without)
1 cup pomegranate juioe
Optional: 1 tsp lemon or orange zest and cilantro or mint for garnish
Heat oil in pan over medium high heat. Brown chicken and transfer to plate. Add spices and onion to skillet and saute until onion is soft. Return chicken to the pan and add pomegranate juice and nut paste. Stir to coat the chicken. Simmer for 15-20 minutes or until chicken is cooked completely and sauce has reduced. Serve with a garnish of lemon or orange zest and/or chopped cilantro or mint.
Side Dishes: Couscous (provided) and a green salad
Freezer Directions: Thaw in fridge overnight. Follow directions as above using packaged, prepped ingredients.
Monday, July 19, 2010
Roasted chicken, onion, and rosemary pizza
This came from a pampered chef recipe - the original recipe was for the roasted chicken and this was a "use the leftovers" side recipe. I've taken to just skipping the original roast the whole chicken thing and using a store bought roasted chicken for the pizza.
2 C. roasted chicken, shredded or in chucks
1 C. red onion, sliced or diced (I find I like less onion than this calls for)
1/4 C. fresh parsly, chopped
2 T. olive oil
2 garlic cloves, pressed
1 T. fresh rosemary
1/2 t. salt
1/4 t. pepper
2 C. mozzarella cheese, divided
Combine 1 1/2 C. of the cheese and the rest of the ingredients. Mix well. Top a pizza crust, sprinkle with remaining cheese and bake at 425 degrees for 18-22 minutes.
For the pizza crust, I used the freezer recipe from Shelly:
3 1/2 C. flour (I subbed half whole wheat)
2 pkgs (2 1/4 t.) active dry yeast
1 t. salt
1/2 t. sugar
1 1/2 C. lukewarm water
1/2 t. olive oil
Mix flour, yeast, salt, and sugar. Gradually add water while kneading with dough hook or by hand. Knead until firm and smooth (about 10 minutes). Remove dough from bowl. Coat inside of bowl with oil and replace dough, turning to coat. Let rise until doubled (about 90-120 minutes).
Preheat oven to 500 degrees. If using pizza stone, preheat with oven.
Using your hands and/or rolling pin, work 1/2 of dough into desired shape. Top. Bake 10-12 minutes.
Freezer Prep: Follow recipe through rising step. After it has risen, punch down and then freeze. Let dough defrost and rise on kitchen counter for 8-12 hours. Assemble, top, and bake as above.
2 C. roasted chicken, shredded or in chucks
1 C. red onion, sliced or diced (I find I like less onion than this calls for)
1/4 C. fresh parsly, chopped
2 T. olive oil
2 garlic cloves, pressed
1 T. fresh rosemary
1/2 t. salt
1/4 t. pepper
2 C. mozzarella cheese, divided
Combine 1 1/2 C. of the cheese and the rest of the ingredients. Mix well. Top a pizza crust, sprinkle with remaining cheese and bake at 425 degrees for 18-22 minutes.
For the pizza crust, I used the freezer recipe from Shelly:
3 1/2 C. flour (I subbed half whole wheat)
2 pkgs (2 1/4 t.) active dry yeast
1 t. salt
1/2 t. sugar
1 1/2 C. lukewarm water
1/2 t. olive oil
Mix flour, yeast, salt, and sugar. Gradually add water while kneading with dough hook or by hand. Knead until firm and smooth (about 10 minutes). Remove dough from bowl. Coat inside of bowl with oil and replace dough, turning to coat. Let rise until doubled (about 90-120 minutes).
Preheat oven to 500 degrees. If using pizza stone, preheat with oven.
Using your hands and/or rolling pin, work 1/2 of dough into desired shape. Top. Bake 10-12 minutes.
Freezer Prep: Follow recipe through rising step. After it has risen, punch down and then freeze. Let dough defrost and rise on kitchen counter for 8-12 hours. Assemble, top, and bake as above.
Salsa All'Amatriciana
Hands down, the favorite red sauce in this house.
This is from Giada De Laurentiis' Everyday Italian cookbook. My sis-in-law Jen gave it too me and it is fabulous. Really yummy, doable recipes. A lot of them are very amenable to freezer meals as well. It is probably the most used cookbook in our house.
1 T olive oil
6 ounces Pancetta or slab bacon, diced
1 small yellow onion, finely chopped
2 garlic cloves, minced (Confession: I usually add 3-4....)
pinch of dried crushed red pepper flake (you can leave this out...for the kids, I
usually just add a couple of flakes -- it isn't spicy, but adds
a little heat in the back of your throat -- NICE!)
1 28 ounce can tomato puree' (or crushed tomatoes)
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1/c cup Romano cheese (I've also used parmesan)
In a large, heavy skillet, heat the oil over medium heat. Add the pancetta or bacon and cook until golden brown, about 8 minutes. Add the onion and saute' until tender, about 5 minutes. Add the garlic and red pepper flake and saute' until fragrant, about 30-60 seconds. Stir in the tomatoe puree', salt and pepper. Simmer uncovered over medium low heat until sauce thickens slightly -- about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste. Serve with 1 pound or your favorite shape pasta, although we also like to dip chunks of crust bread in it and eat it without the pasta.
From Frozen: Defrost in refrigerator overnight. Rewarm over medium heat, stirring occasionally. Stir to re-incorporate the cheese. Serve with pasta and garlic bread.
This is from Giada De Laurentiis' Everyday Italian cookbook. My sis-in-law Jen gave it too me and it is fabulous. Really yummy, doable recipes. A lot of them are very amenable to freezer meals as well. It is probably the most used cookbook in our house.
1 T olive oil
6 ounces Pancetta or slab bacon, diced
1 small yellow onion, finely chopped
2 garlic cloves, minced (Confession: I usually add 3-4....)
pinch of dried crushed red pepper flake (you can leave this out...for the kids, I
usually just add a couple of flakes -- it isn't spicy, but adds
a little heat in the back of your throat -- NICE!)
1 28 ounce can tomato puree' (or crushed tomatoes)
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1/c cup Romano cheese (I've also used parmesan)
In a large, heavy skillet, heat the oil over medium heat. Add the pancetta or bacon and cook until golden brown, about 8 minutes. Add the onion and saute' until tender, about 5 minutes. Add the garlic and red pepper flake and saute' until fragrant, about 30-60 seconds. Stir in the tomatoe puree', salt and pepper. Simmer uncovered over medium low heat until sauce thickens slightly -- about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste. Serve with 1 pound or your favorite shape pasta, although we also like to dip chunks of crust bread in it and eat it without the pasta.
From Frozen: Defrost in refrigerator overnight. Rewarm over medium heat, stirring occasionally. Stir to re-incorporate the cheese. Serve with pasta and garlic bread.
Mahi Mahi Fish Tacos
I found this recipe here. I just found this blog and want to try more of the recipes. Yum!
To control the heat, I didn't add the jalapeno to the marinade. If you want to add some heat, heat a couple Tablespoons of olive oil in a large saute pan. Cut the jalapeno in half and remove the seeds. Saute the jalapeno in the oil for 5-10 minutes to infuse the heat and flavor into the oil. The longer you cook it, the stronger/hotter it will be. Remove the jalapeno from the oil and cook the fish fillets until opaque and they flake easily, about 7-8 minutes per side. Use a fork to pull/flake fish away from skin, serve with fresh, warm tortillas and desire condiments -- pico de gallo, cabbage slaw, tomato, mexican cheese....
To control the heat, I didn't add the jalapeno to the marinade. If you want to add some heat, heat a couple Tablespoons of olive oil in a large saute pan. Cut the jalapeno in half and remove the seeds. Saute the jalapeno in the oil for 5-10 minutes to infuse the heat and flavor into the oil. The longer you cook it, the stronger/hotter it will be. Remove the jalapeno from the oil and cook the fish fillets until opaque and they flake easily, about 7-8 minutes per side. Use a fork to pull/flake fish away from skin, serve with fresh, warm tortillas and desire condiments -- pico de gallo, cabbage slaw, tomato, mexican cheese....
Biscuits -- Plain or Garlic Cheese
1 c Skim Milk
1 T lemon juice or white vinegar
(Or: 1 cup buttermilk instead of the milk and juice/vinegar)
2 1/4 to 2 1/2 cups flour (I usually mix white and whole wheat)
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp butter, cold
2 Tbsp criso, preferably cold, but room temperature is ok
Garlic powder (opt'l)
Favorite cheese -- we like colby jack or a sharp cheddar (opt'l), finely grated
Preheat oven to 450. Combine milk and juice or vinegar and let sit in refrigerator.
In a large bowl, whisk the milk, baking powder, baking soda, and salt together. Add garlic powder to taste if desired--I usually just eyeball it--perhaps a Tablespoon. Use a pastry cutter or your fingers to cut in butter and crisco, working quickly. You don't want the butter to get warm or too soft. Mix until it looks like crumbs. Make a well in the middle and pour in milk mixture or buttermilk. Mix slightly then add cheese. Stir with a form or fingers until everything is just wet. You may need to add a little more flour if it is too wet, but this is a really soft, sticky dough. Turn out on to floured surface and need gently 5-10 times. Press with hand until 1 inch thick. Cut out with 2 inch biscuit cutter or sharp knife, pushing straight down. Place on baking sheet so they just touch.
Bake until golden brown -- about 15-20 minutes.
To Freeze: Parbake the biscuits prior to freezing. Cook just until set but not browning .. about 7 minutes. Cool completely then place on flat place/cooking sheet in freezer and flash freeze individually before place in freezer bag.
From Frozen: Either bake from frozen on 450 for about 15 minutes or defrost in refrigerator and bake on 450 for 7-10 minutes. Check them halfway through either way. If browning too much, cover with sheet of foil.
1 T lemon juice or white vinegar
(Or: 1 cup buttermilk instead of the milk and juice/vinegar)
2 1/4 to 2 1/2 cups flour (I usually mix white and whole wheat)
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp butter, cold
2 Tbsp criso, preferably cold, but room temperature is ok
Garlic powder (opt'l)
Favorite cheese -- we like colby jack or a sharp cheddar (opt'l), finely grated
Preheat oven to 450. Combine milk and juice or vinegar and let sit in refrigerator.
In a large bowl, whisk the milk, baking powder, baking soda, and salt together. Add garlic powder to taste if desired--I usually just eyeball it--perhaps a Tablespoon. Use a pastry cutter or your fingers to cut in butter and crisco, working quickly. You don't want the butter to get warm or too soft. Mix until it looks like crumbs. Make a well in the middle and pour in milk mixture or buttermilk. Mix slightly then add cheese. Stir with a form or fingers until everything is just wet. You may need to add a little more flour if it is too wet, but this is a really soft, sticky dough. Turn out on to floured surface and need gently 5-10 times. Press with hand until 1 inch thick. Cut out with 2 inch biscuit cutter or sharp knife, pushing straight down. Place on baking sheet so they just touch.
Bake until golden brown -- about 15-20 minutes.
To Freeze: Parbake the biscuits prior to freezing. Cook just until set but not browning .. about 7 minutes. Cool completely then place on flat place/cooking sheet in freezer and flash freeze individually before place in freezer bag.
From Frozen: Either bake from frozen on 450 for about 15 minutes or defrost in refrigerator and bake on 450 for 7-10 minutes. Check them halfway through either way. If browning too much, cover with sheet of foil.
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