Posts tagged ‘spinach’

April 22, 2013

Tortellini Soup

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Pasta in soup is a favorite of mine! Or… I suppose adding any starch because I like the addition of rice in some soups and also enjoy a few big chunks of potato (not with the rice).  ALSO, dipping bread into soup…that counts right?

So it’s a beautiful day out there today and although it is not as warm as I’d like, at least the sun is shining. My husband and I have a lot of errands today so this will be fairly short! Not that I have anything new to mention especially since I haven’t been feeling well. Activities have been limited to laying on the couch, watching tv and drinking a lot of tea.

Oh I know what I can share! I think I have a few cavities. Actually, I know I have a few cavities…the left side of my mouth is in so much pain, I can hardly think straight. Here’s the thing, I HATE going to the Dentist and I have been putting this off for…oh, maybe over a year. So it’s my own fault.

ANYWAY.

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Soups are always an easy meal to make. Chop up veggies, add broth, throw in pasta and what not, then a dash of this and that and let it heat through.

Here it is all finished up!

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CHEESE! Don’t forget the cheese.

Fresh grated cheese if you can. Huge difference. I used Romano because I had it on hand but use whatever you like!

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Tortellini Soup {adapted from the cookbook, Cook without a Book: Meatless Meals}

INGREDIENTS:

  • 1 quart good quality vegetable broth
  • 1 can (14.5oz) petite-cut diced tomatoes
  • 1 medium-large onion, cut into medium dice
  • 2 medium carrots, peeled and cut into medium dice
  • 1 tsp Italian seasoning (or equal amounts basil, rosemary, thyme, oregano)
  • 8 lightly packed cups (about 8oz) baby spinach
  • 2 cups (about 9oz) bite-size cheese tortellini, fresh or frozen
  • Grated cheese, for passing (Romano, Parmesan Reggiano, etc)

DIRECTIONS:

Heat a small saucepan over medium-high. Combine the broth and tomatoes in the saucepan and bring to a boil. Turn off heat, set aside.

Meanwhile, heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onion and carrots and cook until soft and golden brown, about 5 minutes. Stir in the zucchini and Italian seasoning and cook until fragrant, a minute or so. Add the hot broth mixture and 1 cup of water and bring to a simmer. Reduce heat to medium-low and simmer, partially covered, for about 10 minutes.

Add the spinach, stirring until it wilts and cook, partially covered, about 5 minutes longer. Stir in the tortellini and cook, partially covered, until the tortellini are tender and their starch has lightly thickened the soup, about 4-6 minutes. Serve hot with grated cheese passed separately.

 *Print Recipe

 

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February 21, 2013

Stuffed Peppers with Wheat Berries

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Oh hey. Hi.

What’s new? Not a whole lot on this end. I made a batch of cooked wheat berries for the first time and they are really good (is this exciting news or WHAT)! I mentioned in this post that I had received them as part of my Valentine’s Day gift from the husband H-man. They take some time to “make” which basically means they need to soak for a long period of time (overnight, if you’d like ) and then you cook them in simmering water for another 1 to 1 1/2 hours. Plan ahead! It’s really worth it, because they taste great and they are good for you! WINWIN.

These are the cooking directions I found that were very helpful.    

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It has been a while since I’ve made stuffed peppers but when I was trying to figure out how to use the cooked wheat berries, they immediately came to mind (yes, I cooked the wheat berries without having a clue on how I was going to use them… I was excited). Then I thought feta would be a nice addition because I have put it in stuffed peppers before. Then maybe a little spinach, some shallots and some diced tomatoes and yeah! That’s pretty much sums up my thinking process.

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To be honest, these pictures are driving me nuts. I need to stop using my indoor lights at night (or actually learn how to use them).

Natural light is

so

so

so

so 

much nicer.

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They came out great!

I am going to go ahead and post these terrible photos anyway because that’s how much I enjoyed this meal and I wanted to share it with you ASAP. 

Enjoy!

Stuffed Peppers with Wheat Berries
Makes 4 large peppers

Ingredients:

  • 4 large green peppers
  • 2 tbsp olive oil
  • 2 shallots, diced (or medium sized onion)
  • 2 1/2 cups wheat berries, cooked
  • 28 oz can of diced tomatoes, ~1/2 liquid drained
  • 3-4 cups loosely packed spinach (or 3-4 handfuls)
  • 6 oz feta cheese, crumbled
  • 1/2 tsp salt, plus extra for boiling water
  • 1/4 tsp pepper

Directions:

Bring a large pot of water to boil (enough to cover peppers). Meanwhile, cut the tops off of the peppers, remove seeds. Chop the pepper tops, if you would like.

Preheat oven to 350°F

When the water boils, add salt (~1/2 tbsp) and immerse the peppers. Cook until bright green, ~1-3 minutes. Remove peppers and let cool.

While the peppers cool, heat oil in a large skillet over medium heat. Add shallot and green pepper (if using) and cook until softened ~3-5 minutes. Add wheat berries, 1 cup of the diced tomatoes, salt, pepper and spinach. Cook until heated through and spinach is wilted. Remove from heat and mix in feta.

Add some of the diced tomatoes to the bottom of a lightly greased 8 x 8 glass baking dish. Stuff each pepper evenly with the mixture and place into the baking dish. Top with the remaining diced tomatoes.

Bake 50-55 minutes, until heated through.

**Print this Recipe**

November 14, 2012

Roasted Cauliflower and Spinach Risotto

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I am new to making risotto so I wanted to start with a simple one to make sure I could actually do it! I was on Pinterest (where I spend most of my day) and found this recipe. I didn’t need to buy too many ingredients, plus I had a giant bag of unopened arborio rice so I knew it was time to learn.

It came out so good! Creamy and comforting…success!

I’ve heard people say that they aren’t comfortable with making risotto because they assume it is complicated but that’s ridiculous. The most “difficult” part is being stranded at the stove for 20-25 minutes because you have to be there, constantly stirring the rice. I found it relaxing.

Here’s what you do!

Chop up a head of cauliflower and get it in the oven to roast. (Roasted cauliflower is heavenly)

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Then dice a large shallot.

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Melt the butter in a large skillet.

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Sauté the shallot until translucent.

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aaand this is where I had to stop taking photos and pay attention to what I was doing. After the shallot cooks, the stirring begins! The rice is added to the skillet, then the wine, mixing until most of the liquid is absorbed. From there you add broth 1/2 cup at a time until almost absorbed and repeat that process for 20-25 minutes until creamy and al dente!

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I tasted mine after 20ish minutes and it was done. Next you add in cheese, spinach and roasted cauliflower!

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I’d say that’s easy enough.

 

Roasted Cauliflower and Spinach Risotto
{adapted from A Couple Cooks Roasted Cauliflower Risotto
}

INGREDIENTS:

  • head cauliflower
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 6 to 8 cups vegetable broth (I ended up using 5 cups)
  • 2½ tablespoons butter
  • 1 large shallot, minced
  • 1 ½ cups Arborio rice
  • ¾ cup dry white wine
  • 2 to 4 cups spinach leaves
  • ¾ cup Parmesan cheese
  • ½ tsp kosher salt
  • Fresh ground pepper

DIRECTIONS:

Preheat the oven to 450°F.

Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.

Cut the cauliflower into florets. Line a baking sheet with parchment paper, place the cauliflower in the pan and drizzle on 2 tablespoons olive oil, ½ teaspoon kosher salt, and fresh ground pepper. Mix with your hands to thoroughly coat. Place in the oven and roast for 30 minutes, until tender and browned, stirring once.

Meanwhile, mince the shallot. Then, in a large heavy-bottomed skillet, pot or Dutch oven, heat 2½ tablespoons butter over medium high heat. Add the shallot and ½ teaspoon salt, reduce heat to medium, and cook until translucent, stirring often, about 3 minutes. Add the rice and stir to combine, about 2 minutes. Increase heat to medium-high and add ¾ cup white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.

At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring , until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.

Stir in ½ to ¾ cup Parmesan cheese, the roasted cauliflower, 2 to 4 cups spinach leaves. Continue to stir until the spinach is wilted (or turn off the heat and cover the dish for a few minutes). Remove from heat and season to taste with kosher salt and pepper. Serve immediately, garnished with Parmesan cheese.

**Print The Recipe**

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