Recipes

[RespectLife]

I hear ya, Chili...we are freezing this morning too! I have less snow left than you but nobody is budding nuttin' yet, that's for sure!

I didn't have such good luck w/ my Aldi's potstickers last night! They all fell apart in my soup! Can't figure what I may have done but it tasted delicious none the same. They were not a hard frozen when I took them out of the freezer. Weird cuz my meats are rocks but when I opened the package I was surprise to see they weren't as solidly frozen.

I was thinking I would like to try some other oriental noodles in this soup too. Years ago, I had some clear type of spag chinese noodle. Not a ramen, but more like clear spaghetti. I've never seen them to purchase but then again, they don't let me out much.

Time to buy a new sesame oil. I used it all up last night. I admit to a heavy hand when it comes to that oil!

This time I used a can of stir fry veggies and a can of stir fry mushrooms. I didn't miss the broccoli really. I thought I had a frozen bag of veggies but apparently I have made this soup so much I used it. The cans were actually very good, fresh is better, but they had a good mix of 'stuff' inside. I had a LOT of chix thighs in there so it was the main meal.

I have a couple Sausage Tortellini Soup recipes I'll post. I have to switch servers...Firefox won't let me cut/paste anything here! Or I am too dumb to know how!

Hopefully Mustang will share hers too.

[ChiliPepper]

Hi Respect! The Chinese noodles are a great idea. We like pasta of any kind but the "Ramen" type would look more authentic LOL!

I am always on the hunt for the perfect veggie mixture. So many of them have peppers in them & I am the only one who likes peppers. I usually end up making my own mixture out of individual bags of all of our favorites. I can't find pea pods half the time though & that is what we like best in this soup.

I have to admit that I had never used sesame oil before reading about it on this board & I have been cooking a long time. I have learned so much from all of you & have really enjoyed being here! Seems like a bunch of really nice & smart ladies & guys.

Yep, sausage tortellini soup sounds good right now. I hope someone has a tried & true recipe to share. Or we will have to create our own!

[RespectLife]

Tortellini Sausage Soup

Ingredients

• 4 Links Italian Sausage
• 4 tsp. minced garlic
• ½ cup apple cider (I used apple juice)
• 4 cups chicken broth
• 1 15 oz. can diced tomatoes
• 1 15 oz. can tomato sauce
• 1 cup chopped carrots
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 2 TB dried parsley
• 2 medium zucchini sliced
• 1 16 oz. package frozen cheese tortellini

Instructions

1. Cook sausage in a pan until browned and broken up.

2. Add garlic and cook sausage for 1-2 minutes longer.

3. Move meat to a pot.

4. Stir in broth, tomatoes, cider, tomato sauce, carrots, basil and oregano.

5. Bring soup to a simmer, cover, and cook for 30 minutes.

6. After 30 minutes stir in zucchini and parsley and simmer for 10-12 more minutes.

7. Add tortellini and cook for 7-10 more minutes. Top with grated Parmesan.

[RespectLife]

I haven't made this one yet but plan on it. I have a bag of itsy mini frozen meatballs that would be good and easy in this.

These recipes are all kinda similiar but some are beef based and some chicken. I'll post them all if you guys don't mind. This is the only one I haven't done yet....

Slow Cooker Italian Meatball and Tortellini Soup

http://www.365daysofcrockpot.com/2011/11/slow-cooker-italian-tortellini-soup.html#more

Cooking time: 6 hours

2 tsp dried basil

2 tsp dried oregano

1 finely diced onion

1 cup grated carrots

1 Tbsp tomato paste

2 garlic cloves, minced

2 Tbsp olive oil

1 1/2 lbs frozen Italian meatballs

1 (14 oz) can petite diced tomatoes

2 (8 oz) can tomato sauce

1 (20 oz) bag of frozen cheese tortellini

1 medium zucchini, sliced into quarter inch rounds

1 green pepper, diced

5 cups water + 5 tsp beef bouillon (OR 5 cups beef broth)

Salt and pepper

Grated mozzarella cheese, for topping

1. In a microwave safe bowl combine the basil, oregano, onion, carrots, tomato paste, garlic and olive oil. Microwave for 5 minutes, stirring every 90 seconds. Add to the slow cooker.

2. Add meatballs, tomatoes, tomato sauce, tortellini, zucchini, green pepper, water and bouillon to the slow cooker.

3. Cover and cook on LOW for 6-8 hours.

4. Salt and pepper to taste.

5. Ladle into individual serving bowls and top with mozzarella cheese.

I would prolly just make this in a dutch oven. Too impatient to wait for 6 hours! LOL

[RespectLife]

Garlicky Tortellini Soup with Sausage, Tomatoes, and Spinach

½ - ¾ pound mild, hot, or spicy sausage

1 onion, chopped

6 garlic cloves, chopped OR 2 teaspoons jarred

1 32-ounce container (4 cups) Kitchen Basics chicken broth AND 1 can any brand, I USE SWANSON LOW SODIUM

2 cups (6 ounces) cheese tortellini, fresh or frozen

14-ounce can diced tomatoes and liquid

4 to 6 ounces baby spinach, coarsely chopped

8 to 10 fresh basil leaves, chopped OR ¾ teaspoon dried

Dash of red pepper flakes, if desired

Salt & Pepper to taste

Parmesan cheese

IN a large pot, squeeze sausage from casing and break up with a spoon. Add onion and sauté over medium low heat until onion is soft.

ADD garlic and sauté a minute or two more. Pour in Kitchen Basics and bring to a boil. Add tortellini and cook 5 minutes if frozen, 2 minutes if fresh.

ADD tomatoes and juice. Bring to a boil again, reduce heat to low, cover and simmer for 10 minutes.

STIR in spinach (it may look like too much but it wilts quickly), basil and red pepper flakes, if using. Simmer 5 minutes more. If soup seems too thick, add half of the canned chicken broth (from the can). Taste; add salt and pepper if needed. Pass the parmesan.

[RespectLife]

this one doesn't call for tortellini but you obviously can add it instead of the rice.

Italian Sausage Soup

Prep Time:

10 minutes

Cook Time:

30 minutes

Serving Size: 4

Ingredients

1 lb sweet Italian sausage, ground

1 cup white rice

1 cup chopped tomatoes in puree (1-10 ¾ oz can)

1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained *I use fresh spinach and I also added Kale

6 cups beef broth

1/4 tsp black pepper, ground

Pecorino Romano cheese, for garnish

Procedures

1. COOK ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
2. COOK 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.
3. LADLE soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

[ChiliPepper]

Yum!!! Thanks Respect, sounds like another winner & EASY!!! My kind of dinner for during the week.

[ChiliPepper]

Oh geeeeez, more. Awesome!!! Which one to try first...? Mmmmmm.......

[Writer with Flair]

On 3/19/2015 mustang66lady said:

Writer with Flair,

That cake sounds wonderful; please let us know how it turns out along with any suggestions you have. I always find this helpful.

My DH doesn't care much for sweets at all but what he does like he likes! Cheesecake is on that very short list and anything with nuts always gets his attention. I'm sure he will not be disappointed in not getting his usual dessert if I make this cheesecake and if he is, I will make his usual the following week!

Hi Respect,

If there was a way to send you a piece of that cheesecake when I make it, I would but Writer needs to send us a piece of this lemon cake, too! No one eats cake too much at our house but I love lemon so am sure I would love this. And Lord knows I don't need a whole cake to eat myself!

Hope everyone has a good evening and peaceful sleep!

Dear Mustang and Respect,

I like desserts but tend to eat too much of them if they are around. To solve this problem, I have one reasonable serving and then cut the remaining desert into pieces/slices. I put one slice into one quart zip-lock freezer bag and pop it in the freezer. I repeat with the remainder of the dessert. Not everything would work being frozen, but I bet Jac Dell'Olio's Tante Anna lemon cake would do just fine.

Respect, maybe you could freeze a small piece of the Baklava Cheesecake and see how it does.

I have also found this "eat just one from the freezer" works for unbaked cookies as well. I really like the smell (and obviously the taste) of homemade chocolate chip cookies but should not eat a bunch of them. I go ahead and make a regular full batch of cookie dough and then drop the raw dough for the cookies on a greased cookie sheet (just as if I were going to bake a batch) and pop the cookie sheet into the freezer. When the cookie dough "drops" are frozen solid, I take the frozen "drops" off the cookie sheet and put them in a zip-lock freezer bag. When I want one, I take it out of the freezer and put it on a greased cookie sheet and cook it at the regular cooking time and temperature. The smell and taste is definitely fresh baked. I only have one or two with a cup of good decaf coffee, but it is so delicious and definitely worth the few calories. I guess this is my version of portion control.

My individual cookies turn out fine, but if you find that yours are doughier in the middle, you can always put the raw frozen cookie "drops" on the greased cookie sheet, say, before you start to serve dinner, and then pop them in the oven at the end of your meal. That would give them time to thaw out at bit. I'd suggest doing a test run on one or two and adjust your baking time, etc. to your own preferences.

I am thinking of serving the lemon cake with some warm lemon curd drizzled over top and then topped with some fresh blueberries for Easter.

[Writer with Flair]

On 3/24/2015 RespectLife said:

Garlicky Tortellini Soup with Sausage, Tomatoes, and Spinach

½ - ¾ pound mild, hot, or spicy sausage

1 onion, chopped

6 garlic cloves, chopped OR 2 teaspoons jarred

1 32-ounce container (4 cups) Kitchen Basics chicken broth AND 1 can any brand, I USE SWANSON LOW SODIUM

2 cups (6 ounces) cheese tortellini, fresh or frozen

14-ounce can diced tomatoes and liquid

4 to 6 ounces baby spinach, coarsely chopped

8 to 10 fresh basil leaves, chopped OR ¾ teaspoon dried

Dash of red pepper flakes, if desired

Salt & Pepper to taste

Parmesan cheese

IN a large pot, squeeze sausage from casing and break up with a spoon. Add onion and sauté over medium low heat until onion is soft.

ADD garlic and sauté a minute or two more. Pour in Kitchen Basics and bring to a boil. Add tortellini and cook 5 minutes if frozen, 2 minutes if fresh.

ADD tomatoes and juice. Bring to a boil again, reduce heat to low, cover and simmer for 10 minutes.

STIR in spinach (it may look like too much but it wilts quickly), basil and red pepper flakes, if using. Simmer 5 minutes more. If soup seems too thick, add half of the canned chicken broth (from the can). Taste; add salt and pepper if needed. Pass the parmesan.

Dear Respect Life,

That recipe sounds delicious--and fast--my two favorite qualities. You should write a cookbook and/or open a restaurant!