Saturday, November 19, 2011

Repost: Spicy Tortellini Soup

Oh my, this soup makes me happy. It's so fast and the spice from the Colosimo's sausage is just perfect.

  • 8 cups chicken broth
  • 2 to 3 links of Colosimo's or other Italian sausage (spicy if you like)
  • 1 lb frozen or fresh cheese tortellini
  • 1 bag washed baby spinach leaves or 1 box frozen spinach
  • dash of nutmeg and black
  • grated parmesan to top

Coursely chop spinach and set aside. Using a large pot, squeeze sausage to remove it from its skin, then brown, breaking it into small pieces (like browning hamburger). Add broth and heat to boiling. Add your pasta and continue to boil until tortellini is cooked. Add your nutmeg and pepper, then throw in spinach. Cook just 2 to 3 minutes more and serve with parmesan. You can turn this into a vegan dish by using vegetable broth, vegan ravioli or tortellini and non-dairy parmesan.

Wednesday, November 16, 2011

Repost: Orange Tortilla Soup

I have decided to re-post some soups! It's getting cold and I'm hungry! Hope you will try some of them out. This one is my daughter's favorite.

1 Medium yellow onion, chopped
1 Clove garlic, minced
4 Celery stalks sliced
3 Tbs vegetable oil
2-1/2 Cups vegetable or chicken broth
1-1/2 Cups orange juice
1-1/2 Cups tomato sauce (14 oz can is fine)
1 Cup water
1 (4 oz) Can green chilies chopped
1 Tbsp chopped cilantro (optional)
3 - 4 Carrots sliced
3 or 4 Chicken breasts
Pepper Jack cheese grated
Tortilla chips

Chop your celery and onions. Mince garlic and slice carrots. Do yourself a favor and buy pre chopped chiles. I bought the whole so I had to chop.

Saute onion, garlic and celery in 3 Tbs of vegetable oil.

Stir in broth, OJ, tomato sauce, chilies, cilantro and carrots. Simmer until carrots are tender.

In the meantime, cook your chicken. I prefer to cook chicken breast in a non-stick pan. I heat 2 TB of oil on med-high heat, salt and pepper the breast, cook on each side about 5 min on that higher heat, then turn the heat to med-low. Do not cover!!! Big mistake. You end up with boiled chicken. I leave the lid off until almost done - you can tell you've overcooked chicken breast when it doesn't give anymore when you press with the back of your fork. I prefer to a point where it might still be a bit underdone and then take off heat and let it sit for another 10 minutes or so. Its usually perfect. Clear as mud? Sorry.

Cut or shred your chicken into bite size chunks and add to your soup. Cook another 5 minutes or so and its ready. Just make sure your carrots are tender.

Serve by placing tortilla chips (crunched or not) at the bottom of your soup bowl, ladle soup over and top with shredded jack cheese.

Monday, November 14, 2011

Corn Chowder

I created this recipe after tasting a great corn chowder at a restaurant. Enjoy!

8 baking potatoes semi peeled and cut in 1/2 inch cubes
8 sliced bacon cooked til crisp and chopped, reserve grease
3/4 cup onion or one medium, chopped
1 (14 oz) can chicken broth
2 (14 oz) cans creamed corn
2 cups whole milk
salt and pepper

Cook potatoes in salted water. Drain off most of the water but reserve to thin soup later.

In separate pan, sautee onions in 2 Tbsp butter. Add to potatoes in pot after you have drained off most of water. Add two cans cream corn, plus chopped bacon and 3 Tblsp of reserved bacon grease. Add broth and about 2 cups potatoe water, more if you want yours soup thinner. Add salt and pepper to taste. Bring to slow boil and simmer 10 minutes.

Wednesday, November 9, 2011

Angel Biscuits

I thought I would share a great biscuit recipe. They aren't really dinner rolls or biscuits but a cross between the two. I thought they were much better after they had cooled and set out for a few hours. when they first came out of the oven they were a bit too soft and tore when I tried to butter. I think next time I would bake just 5 minutes longer and a bit browner.

Angel Biscuits

1 Cup Buttermilk
1/8 tsp baking soda
1 Tbsp active dry yeast
1 Tbsp sugar
1/4 tsp salt
1/2 Cup warm water (100-100F)
3 to 3-1/4 Cups all-purpose flour
1/2 Cup shortening (I use Crisco)

1. Mix buttermilk and baking soda together. Let sit.

2. Mix yeast, sugar, salt and water together. Let stand until foamy.

3. Combine flour and shortening, cutting it in untill well blended. I use one of these thingy's or you can use a fork or food processor.

Mix in buttermilk mixture and yeast mixture (dough will be wet) rather quickly, then cover loosely with towel and let rise in warm place (not too warm or you will kill the yeast) until about double, took mine about 45 min.

4. Pat out dough to 1/2 inch thickness on heavily floured surface. Cut biscuits with a 2" cutter and place on lightly greased pan or use a parchment. Put them very close together so they will rise higher. Let sit about 20 to 30  minutes. Preheat oven to 400 while you wait.

5. Bake 10 to 15 minutes. Keep an eye on them. Again, bake until brownish or they will fall apart. They are very moist.

I served mine with eggs and ham but these would be great for Thanksgiving dinner too.