Posts tagged ‘vegetables’

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

 

February 8, 2013

Deep Dish Pizza

Does anyone else read this title and think of the song “stroke me” from Billy Squier?

DEEP. DISH. PIZZA. DEEP! DISH!

No? Moving on…

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I am very very sorry for not posting a single thing all week. I wish I had a good reason…like I was busy traveling the world or giving birth or cutting both my arms off by accident. Nope…I got a job! Only took 36 years.

I will try and get back into the swing of things and have a regular schedule. I would like to get a post up 2-3 times a week.

Sometimes it is hard to figure out what to make for the site. I have a ton of recipes saved that I want to try but I don’t want to keep posting ideas from other people. I don’t mind doing it once in awhile because there are things I still need to learn but I would really like to create ideas of my own.

Well…this is not one of those recipes. I mean I DID come up with my own toppings!! I’m clever.

I have made dough for a deep dish pizza before, but I wanted to try a new one. This one is from King Arthur Flour and hey, I actually used King Arthur Flour! It came out really well.

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Toss all ingredients into the bowl of a mixer (or regular bowl and dig in with your hands) and mix it up.

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So I don’t own “deep dish pans” but these pans worked just fine. The dough I made was enough for two small pizzas.

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I may have poked these a few times too many, this is why they are weird and lumpy…

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I chose veggies and my husband chose pepperoni and jalapeno.

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Fresh mozzarella! I may cut it thinner next time because it didn’t melt as much as I would have liked.

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I liked that this recipe called for chunky tomatoes instead of regular pizza sauce, I think it made it it taste more authentic.

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Her & His pizzas. FYI – I sautéed my broccoli before I added it

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Action shot!

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Mmmmmmmm.

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Welp, we are settling in for the day. I came home from work early because our “NEMO” storm has begun and apparently it is going to get much worse. It doesn’t usually get worse, but any reason to load up on “supplies” (food & booze) and shut ourselves in for the night sounds good to me. If you are getting snow tonight and tomorrow, stay safe out there!!

Deep Dish Pizza {dough recipe here}
makes 2 small pizzas

INGREDIENTS:

  • 4 cups all-purpose flour
  • 1 3/4 tsp salt
  • 2 3/4 tsp instant yeast (~1 1/2 packets)
  • 2 tbsp olive oil
  • 4 tbsp butter, melted
  • 2 tbsp vegetable oil
  • 1 cup + 2 tbsp lukewarm water
  • 28 oz can diced tomatoes
  • 2-4 garlic cloves peeled and minced
  • 1-2 tsp mixed dried italian herbs (oregano, basil, rosemary)
  • 3/4 lb mozzarella cheese, thinly sliced
  • 1 cup freshly grated parmesan cheese
  • 1 cup shredded cheese of choice (cheddar, extra mozzarella, etc)
  • Meat and/or vegetable toppings

DIRECTIONS:

To make the dough: Mix all the dough ingredients and knead (by hand or mixer) to make a smooth ball. This will take about 7 minutes at medium-low speed in a stand mixer.

Place the dough in a lightly oiled bowl. Cover, and let rise in a warm area until very puffy, about 1 hour.

Meanwhile, ready two 8” (or 14” for one pizza) deep dish pans. Grease pans with non-stick vegetable oil spray, then pour in 2-4 tbsp olive oil, tilting it to cover the bottom of the pans, and partway up the sides.

Remove dough from bowl and cut into two equal pieces. Stretch each dough into a large circle (with your hands or a lightly oiled baking mat)

Lay the dough in the pan, and stretch it towards the edges until it starts to shrink back. Repeat with the other dough. Cover, and let rest for 15 minutes. Start preheating oven to 425°F while the dough rests.

Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust and that’s ok. Let dough rest for another 15 minutes or so, as your oven comes to 425°F.

Bake the dough for 10 minutes, until it’s set and barely beginning to brown. Meanwhile, prepare the filling.

Drain tomatoes thoroughly. Combine with the italian herbs and garlic. Add salt and pepper to taste.

For each dough: cover bottom with sliced mozzarella, fanning it into the crust. Add toppings of choice, and top with tomato mixture. Sprinkle with grated parmesan and remaining shredded cheese.  

Bake the pizzas for about 25 minutes, or until the fillings are bubbly and the tops are golden brown. Remove from the oven and carefully lift out of the pan onto a rack. Allow pizzas to cool for 15 minutes before cutting and serving.

**Print this Recipe**

December 29, 2012

Shredded Brussels Sprouts & Kale Sauté

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First of all, I hope everyone had an excellent Christmas/Holiday and enjoyed some time with family. I didn’t really post anything Christmas related this month, but here are the things I made:

Brownie Covered Oreos (Ok to be honest, only my husband and I ate these. I guess we didn’t want to share!)

Peanut Butter Reindeer Cookies

Muddy Buddies

Killer Granola

Roasted Rosemary Almonds

I think it all turned out pretty good! I still need some practice with my baking skills but I had a fun time in the kitchen and that’s important right? Right. Unless things turn out to be inedible, then you may have a slight problem.

After all the cookies, prime rib, ham, snacks, pie, drinks, eggnog… maybe you are thinking it’s time for something a little healthier. Enter brussels sprouts and kale. Today, brussels sprouts seem to be making a comeback. In fact, it appears they have already made their comeback because I see different recipes popping up all over the place.

I have always been a fan of the b-sprouts. NO they do not taste good when they are boiled and mushy. That seems to be the picture in most people’s head when they think ‘brussels sprouts’. But think about it, nothing is good when prepared that way. Unless you are a teeny baby or possibly an elder person sans teeth, then it is completely unnecessary to eat mush.

I usually slice mine in half and enjoy them sautéed in a pan or slow roasted in the oven, but this time I decided to shred them. I also had kale on hand so I decided I might as well shred that up too. Oh and I might as well throw in some onion! We like things spicy (rawr!), so I added a couple dashes lot of red pepper flakes. I’ve seen different variations of brussels sprouts in shredded form and I love how versatile it is. Bacon next time? Ok.

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Honestly, I didn’t think this would be that great…brussels sprouts, kale and onions? Hello boring side dish. However, I am happy to report that it turned out great! It came out really crunchy and flavorful with a nice kick from the red pepper flakes.

If you need convincing to give brussels sprouts or kale a try, this is a great place to start! We served it alongside our beer can chicken and it paired very nicely.

I realize it’s not very photogenic but please believe me when I say this is one great side dish!

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Ok I’m done blabbing. I’m going to work on writing about more exciting things in 2013. Happy New Year!

Here’s the recipe!

Shredded Brussels Sprouts And Kale Sauté 

INGREDIENTS:

  • 1 lb brussels sprouts
  • 1 small onion, chopped
  • 2-3 cups kale
  • 2 tbsp olive oil
  • Red pepper flakes, to taste (optional – I used 1/2 tsp for quite a bit of heat)
  • Salt and pepper, to taste

DIRECTIONS:

Trim ends off the brussels sprouts and shred in a food processor (or thinly slice by hand). Remove thick stems from the kale and shred. Set aside.

Heat olive oil in large sauté pan over medium high. Add onions when the oil begins to shimmer and cook until they begin to soften. Approx. 2 minutes.

Add shredded brussels sprouts, kale, red pepper flakes, salt and pepper to pan. Cook, stirring often, for approx. 5-7 minutes, until wilted but still crunchy. Taste and adjust seasonings. Serve immediately.

**Print this Recipe**

 

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