I really need to post this before I forget the recipe myself. I'm a big fan of getting an idea for something and running with it, as well as making a soup out of whatever is in the fridge and pantry. In light of that, I give you this incredibly easy and inexpensive weeknight soup that tastes slow-cooked, but isn't. Sorry, guys - I'll take a photo next time!
Smoked Sausage Tortellini Soup
2-3 cloves minced garlic
1/2 onion, chopped
1/2 link turkey smoked sausage (fully cooked), cut in rounds, then in half again
1 32 oz carton chicken broth
1 can fire-roasted diced tomatoes
1/2 cup shredded carrots
1 can great northern beans (or cannellini beans, if you prefer)
1 cup fresh spinach, roughly chopped
1 pkg cheese-filled tortellini*
* I used the fresher, refrigerated variety- like Buitoni. If you don't care for this, can't find it or already have the dried stuff, just par-boil if beforehand.
Heat a little olive oil in a stock pot and start sauteing your onions, carrots and garlic, then toss in your chopped sausage to brown up a bit, then your tomatoes and beans and cook for another 5 minutes. Add all of the chicken broth and bring to a boil, then reduce to a simmer for about 20 minutes. Add your chopped spinach and let it wilt for about 2-3 minutes, then add your tortellini and let it cook for about 5-10 more - but make sure the pasta doesn't cook so long that it explodes or gets mushy. Slow and low! Toss a little shredded Parmesan on the finished product, and serve with some crusty bread and a salad. You're welcome.
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Wednesday, October 2, 2013
Sunday, March 24, 2013
Lasagna Soup
I don't have very much time to create OR post my own recipes lately, but for the love of all that delicious, make this soup. Why don't more recipes contain a component called "cheesy yum?"
I used cavatappi pasta and cooked it separately because I hate mushy pasta and wanted the opportunity to freeze leftovers (which there are never any of). Although it gives me radiating heartburn, it's worth it. I actually daydream about this soup, and crave it at least once every week or so. Honest to goodness, one of the best things I've ever eaten.
I used cavatappi pasta and cooked it separately because I hate mushy pasta and wanted the opportunity to freeze leftovers (which there are never any of). Although it gives me radiating heartburn, it's worth it. I actually daydream about this soup, and crave it at least once every week or so. Honest to goodness, one of the best things I've ever eaten.
Tuesday, August 23, 2011
Table Scraps: The Return
Howdy, my little lunchboxes! A lot of people have been wondering if mommin' has me on hiatus from FvF, but not for another couple months. The lack of posts has little to do with my parasite, and everything to do with err'day life and work. I know, I know - it's hard to believe that this website doesn't have me wiping with dollar bills, but food samples an adoring fans still don't pay the mortgage - although I heartily appreciate both. So, since there's a LOT to catch you up on and little time to do it, here's a recap and some upcoming fun stuffs.
- Are the tomatoes from your own garden so good that you're disappointed when eating one in a restaurant? Peter and Laurie at Figlio totally understand, so they're letting you bring in your OWN tomato this week to be used in their Caprese Salad. "Bring Your Tomato to Figlio Week" started yesterday and runs through this Saturday, August 27.
- BEERS! Not only is Dayton AleFest this weekend at Carillon Park, but it will also cap off Dayton Beer Week. from their press release: "AleFest will be held from 2 to 6 pm on Saturday, August 27 at Carillon Historical Park. Featuring an expanded selection of draft and cask ales, AleFest offers attendees a selection of over 300 different beers from over 140 different breweries. Many of the exact details for this year's event are still being finalized, but tickets are currently available at finer dining and food and beverage locations throughout the greater Dayton region for the advance price of $35 ($40 at the door). As in the past, tickets get you entry to the event, a sampling guide, 20 craft beer samples and a commemorative sampling glass. Dayton Beer Week, held August 19 - 26. Dayton Beer Week officially kicks off with the "Beer Pride Parade" in the Oregon District on Sunday, August 21 and continues throughout the week with a series of unique events, tastings and dinners held at various locations throughout the greater Dayton region."
- Peeled Snacks will be doing some serious sampling of their dried fruit offerings at Costco stores across the nation tomorrow, 8/24. The one in Dayton isn't open yet, but Columbus and Cleveland could get up on this. I've always like dried fruit, but I was a little skeptical when I saw "Organic" and "no sugar added" on the freebies they sent me. However, the stuff is delicious. Will have a full-on product review coming your way soonly.
- Speaking of free food, I'll be giving away more freebies from McDonald's. You can call me a sell-out all you want, but I like giving people prizes, and the local indies aren't exactly chomping at the bit to give out coupons. Hopefully, this one will go over better than the last, since it's a sandwich offering and not a salad. I won't boast its low calorie content, because that will probably turn you all right off of it just like the salad. Look out for another Facebook contest soon. Unlike the last contest loot, I promise to get these prizes out in a timely fashion!
- I know you guy are probably all, "What the hell, Vizz? You didn't post ANYthing during Restaurant week!" Yeah, it's because I'm busy. Or lazy. You decide. Either way, we only had the time to go to McCormick & Schmick's, which was good, but not stellar. Expect my review of that soon, along with the much-anticipated thoughts on Company 7 BBQ in Englewood*. *According to Dre, always up to no good.
Tuesday, July 26, 2011
Simple Suppers: Penne alla Arribiatta
Because of my gluten allergy and lack of interest in finding good g/f pasta, the FvF blog has always been lacking in pasta recipes. About six weeks into my pregnancy, I started having a serious aversion to most meats and was craving starch like a crazed person recovering from Adkins. With my allergies, newfound pickiness, and Mr. FvF's selective palate, I had no idea what the hell we were going to eat for the next few months.
We ate pasta a few times, but it made me so sick that it was hardly worth it. I remembered a friend telling me that the Ancient Grains quinoa blend pasta was so awesome that her kids and husband didn't know the difference when she used it. After scouting all over God's creation for it, we finally ended up going to the Kroger by her house on Dayton-Yellow Springs Road to get a few boxes. Note to Kroger: this product would sell like stupid sunglasses at a Kanye West concert at ALL of your stores, so wise up and get your distro on. I cooked just a smidge of it to check out the texture and loved it. It's a quinoa-corn blend that cooks to a nice al-dente - but you have to make sure not to overcook it, or it will get pretty mushy. The taste isn't any different than regular semolina pasta, nor is the texture when cooked right. Now that I knew I could have pasta back in my life, I was really eager to get back to making my own sauces. First up - penne a la arribiata!
This is one of the simplest pasta sauces to make, and it doesn't require hours of stewing, like a bolognese. It has a super fresh taste, and is a perfect summer pasta dish. Here's what you'll need (serves 2):
Whole peeled plum tomatoes, San Marzano style*
2 oz pancetta, or 3-4 strips bacon, chopped
1 clove garlic, minced
1/4 to 1 tsp red pepper flakes
1.5 C (dry) penne pasta
salt, pepper, olive oil to taste
Pecorino or romano cheese for garnish
*These are normally only available in large cans, so if you're cooking for two, you'll only need half. San Marzano style also already has basil leaves in with the tomatoes, but if you're using fresh tomatoes, feel free to ass your own freshly chopped basil.
The sauce can basically be made in the time it takes to cook the pasta, so chop your bacon and mince your garlic while you're waiting on your pasta water to boil. Over medium heat, cook your bacon pieces until crisp, then remove them from the pan to drain on a paper towel and clean your saute pan (or just use another one). I like bacon fat just as much as the next gal, but we're not making carbonara here, that's another entry coming your way soon. This dish should have a sassy, fresh flavor and you don't want it weighed down by fat.
Reduce heat to mid-low, add a little olive to the pan and simmer your garlic (and onion if you prefer - but it's verboten in our house), then crush the tomatoes by hand over the pan, adding them as you do. Add the red pepper flakes, re-introduce your bacon and salt & pepper to taste. Sometimes I like to add a little nip of sugar, too, if I'm using canned tomatoes. Bring it down to a simmer and let it hang out for a few more minutes while your pasta finishes cooking. I know, I didn't tell you to do that - but come ON, you guys. I'm not your mammy. I can't do everything for you.
Drain and rinse your pasta, then add the pasta to the sauce and toss it around until it's all coated in spicy tomato-y goodness. Serve with a big heapin' helpin' of shredded romano or pecorino. Parmesan works, too, but spend the extra few bucks on a brick and shred it yourself - not the stuff in the big green Kraft canister, you hillbilly.
Tuesday, December 21, 2010
Lasagna Squash Cups
Mr. FvF and I have been trying to eat fairly healthy at lunch and dinner to combat all the other carb-o-riffic holiday treats that are finding their way into our faces. Last week, I was craving Italian - specifically, something swimming in a rich bolognese. Other than piling on pasta, there aren't tons of options. Then, I came across a South Beach dieter's blog with a recipe that used zucchini and squash as vessels for fillings, the same way I do my stuffed shells. Then I slapped myself for not thinking of that on my own. I started to choke myself, then I remembered that I'm not Rob Schneider. Even I was skeptical, and I was almost sure the husband wouldn't dig this, but it turned out surprisingly kick ass. Here's what you'll need: 1/2 lb lean ground beef
1/2 lb Italian sausage
1/2 jar pasta sauce
1/4 tsp red pepper flakes (or more, to taste)
1/2 C mozzarella or Italian blend cheese
2-4 zucchini or yellow squash
(each squash will serve about 1 hongry person)
Brown and drain your meats. Mix in the pasta sauce and pepper flakes and let it simmer for a few. While it's simmering, clean your squash and cut it into about 2" slices. Be sure to keep the cuts straight (not bias). Use a melon baller of baby spoon to scoop out the innards, leaving about a 1/4" on the bottom and sides.
Turn the heat off on your sauce mixture and add the cheese, reserving just a few tablespoons for later.
Bake at 350 for about 20 minutes, top with some more cheese and pop them back in for another 5 minutes.
I WAY underestimated the amount of zucchini we'd need, so we still ended up having it with a bit of whole grain spaghetti. Spicing up the sauce really goes a long way in not noticing the blandness of the squash.
Brown and drain your meats. Mix in the pasta sauce and pepper flakes and let it simmer for a few. While it's simmering, clean your squash and cut it into about 2" slices. Be sure to keep the cuts straight (not bias). Use a melon baller of baby spoon to scoop out the innards, leaving about a 1/4" on the bottom and sides.
Turn the heat off on your sauce mixture and add the cheese, reserving just a few tablespoons for later.
Bake at 350 for about 20 minutes, top with some more cheese and pop them back in for another 5 minutes.
I WAY underestimated the amount of zucchini we'd need, so we still ended up having it with a bit of whole grain spaghetti. Spicing up the sauce really goes a long way in not noticing the blandness of the squash.
Sunday, August 22, 2010
Southwestern Pork Kebabs
Finally, a recipe! The FvF household has been in such a tizzy lately prepping for our upcoming marital bliss that coming up with new recipes hasn't been at the top of my priority list. But, Dot's Market has butterfly pork chops on sale for a song, so I wanted to come up with something different than souvlaki to use it for.
We're getting pretty excited about our trip to the Riviera Maya, too, and I figured I might try something with a little Mexican flare. I made a marinade of orange juice, olive oil and the typical things you'd find in taco seasoning and gave it a whirl. Here's what you'll need for that part:
1/2 C OJ
1/4 C olive oil
1 tbsp balsamic vinegar
2 cloves garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1/8 tsp cayenne
1/4 tsp cinnamon
Other stuff you'll need:
Skewers
Cherry tomatoes
Lime
Cilantro
Mix all of those together in an airtight container and set aside. Trim your chops of fat and cut into 1" cubes, toss them into the marinade, replace the top and give it a good shake. Marinate for at least 4 hours or better yet, overnight.
Once they've marinated, thread them onto skewers (don't forget to soak wood skewers for at least 20 minutes), interlacing them with cherry or grape tomatoes. Give them a little squeeze of fresh lime juice and place them on a hot grill (about 400 degrees) for about 4 minutes per side, until there's just a bit of give left to the pork. Let them cool for a moment, the squeeze a bit more lime juice on them and dust with fresh chopped cilantro.
The truth is, I wanted these to be really amazing, but they were missing something. I didn't marinate overnight like I normally do, so I think that may have taken away from the flavor. This marinade also didn't have as much oil in it as most marinades I make, so the pork dried out a bit, despite not being overcooked. I think some sort of richer, maybe dairy-based sauce to drizzle over before serving would have suited them well. If anyone has any ideas, I'm all ears!
In the end, though, I'm a sucker for grilled veggies (okay, grilled anything) and a colorful plate - so it wasn't a complete disappointment.
We're getting pretty excited about our trip to the Riviera Maya, too, and I figured I might try something with a little Mexican flare. I made a marinade of orange juice, olive oil and the typical things you'd find in taco seasoning and gave it a whirl. Here's what you'll need for that part:
1/2 C OJ
1/4 C olive oil
1 tbsp balsamic vinegar
2 cloves garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1/8 tsp cayenne
1/4 tsp cinnamon
Other stuff you'll need:
Skewers
Cherry tomatoes
Lime
Cilantro
Mix all of those together in an airtight container and set aside. Trim your chops of fat and cut into 1" cubes, toss them into the marinade, replace the top and give it a good shake. Marinate for at least 4 hours or better yet, overnight.
Once they've marinated, thread them onto skewers (don't forget to soak wood skewers for at least 20 minutes), interlacing them with cherry or grape tomatoes. Give them a little squeeze of fresh lime juice and place them on a hot grill (about 400 degrees) for about 4 minutes per side, until there's just a bit of give left to the pork. Let them cool for a moment, the squeeze a bit more lime juice on them and dust with fresh chopped cilantro.
The truth is, I wanted these to be really amazing, but they were missing something. I didn't marinate overnight like I normally do, so I think that may have taken away from the flavor. This marinade also didn't have as much oil in it as most marinades I make, so the pork dried out a bit, despite not being overcooked. I think some sort of richer, maybe dairy-based sauce to drizzle over before serving would have suited them well. If anyone has any ideas, I'm all ears!
In the end, though, I'm a sucker for grilled veggies (okay, grilled anything) and a colorful plate - so it wasn't a complete disappointment.
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