Tortellini Soup

Tortellini Soup (Rivka)

½-1 lb. regular sausage (or part ground beef/turkey)

1 med. onion, diced

3 large carrots, diced

1 Tbs minced garlic (2-3 cloves)

6 c. vegetable or chicken broth

1 can diced tomatoes

1 can corn, drained (or 1 ¾ c frozen)

1/4 tsp red pepper flakes

black pepper

1 1/2 Tbs. Italian seasoning

1- 10 oz bag refrigerated cheese tortellini (I like RANA brand)

3 c. fresh, chopped spinach

Directions:

Cook sausage with onion and carrots, then garlic.  Drain. (Or cook sausage separately and cook the onion, carrots, and garlic in a little oil).

Add broth, tomatoes, corn, red pepper flakes, black pepper, Italian seasoning and bring to a boil.

Add the tortellinis and cook until done.  Very last add the spinach and serve.

*Or use Italian sausage and probably don't add the red pepper flakes or Italian seasoning?

For Crockpot: Put cooked sausage and all but tortellini and spinach in crockpot. Cook on high for about 4 hours. During the last half hour add the tortellini. Shortly before serving add spinach.

Butternut Squash Soup

Butternut Squash Soup (Kristy Walker)

1 medium butternut squash, halved lengthwise and seeded

3 tablespoons unsalted butter

2 large leeks, cleaned thoroughly and chopped

4 teaspoons minced peeled fresh ginger

6 cups chicken or vegetable stock

1/2 to 1 1/2 teaspoons salt, depending on how salty stock is

3/4 cup whipping cream

1. Preheat oven to 400 degrees. Place squash cut side down on oiled baking sheet. Bake until the squash can easily be pierced with a fork, about 1 hour. Let cool enough to handle, then scoop the pulp from the squash skin and discard the skin.
2. Melt butter in a soup pot over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned, 5 to 10 minutes.
3. Stir in 4 cups of stock and the squash pulp. Bring to a simmer and cook, stirring and breaking up the squash with a spoon, for 20 minutes. Puree until smooth (immersion blender is great here!). Return soup to the pot.

Stir in cream, and thin with stock, a little at a time, until you reach the desired consistency of soup. Heat soup through and ladle into warmed bowls. Garnish with herbs and/or croutons.

*Today I used 6 cups water with about 5 1/2 tsp chicken bouillon, and only 1 tsp salt. It was perfect!

Corn Chowder

Haylee's Recipe:

CORN CHOWDER

1/4 c butter

2 1/4 c. water

2/3 c. chopped celery

4 c. diced potatoes

3 sliced green onions

6 t  b\sp. butter

6 tbsp. flour

2 1/2 c. milk (or cream)

1/2 tsp pepper

1 tsp salt

1 1/2 tbsp dill

16 oz corn
2 c. grated cheese
1 c. cooked bacon

Simmer butter, water, celery, potatoes and onion 20 min. (don't drain). Melt 6 tbsp. butter, stir in flour and add milk and seasonings. Add corn, other vegetables, cheese and bacon just before serving.

Leek Soup

4 c chicken stock or broth
3 c diced small red/brown potatoes (leave skin on)
1 med onion, diced
2 leek, diced (about 2 c)
1/2 c butter (can do 1/4 c butter, 1/4 c canola oil)
6 T flour
2 c milk
1/2 tsp salt 
Bring chicken stock to a boil, add potatoes, leeks, and onion.  Reduce the heat and simmer covered until tender.  Mash up when cooked.  In a separate, heavy pan, melt butter and oil together.   When hot add flour and stir until bubbly.  Pour the milk in and stir until thick and smooth.  Pour the milk mixture into the vegetables mixture.  Sprinkle with parsley and serve.

One Pot Creamy Tuna and Noondles

• From: Mel's Kitchen Cafe

**I LOVE the fresh parsley on this!

• 
  
• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 2 garlic cloves, finely minced or 1 teaspoon garlic powder
• 1 cup milk
• 2 cups water
• 2 1/4 cups low-sodium chicken broth
• 16 ounces small pasta shells
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons milk or heavy cream
• 1 tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1 tablespoon fresh lemon juice
• 2 5-ounce cans white albacore tuna, drained
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

DIRECTIONS

1. In a 4- or 5-quart pot, heat the oil over medium heat and sauté the shallot (or onion) and garlic for 2-3 minutes.
2. Stir in the milk, water, broth, shells, salt and pepper. Bring to a simmer, and cook, uncovered, stirring often (at a simmer, not a rigorous boil) until the pasta is al dente, according to package directions (the pasta will continue to cook a bit over the next few minutes so don't overcook it in this step). Each brand of pasta will will differ slightly; depending on the brand, you may need to add a bit more liquid toward the end of cooking time but do so gradually so it isn't too soupy. There should be a bit of liquid left even after the shells are just tender. They'll continue to soften up and the liquid will be absorbed as other ingredients are stirred in and as it rests.
3. Stir in the milk or heavy cream, mustard, and lemon juice. Add the tuna and mix gently until combined. Stir in additional salt and pepper to taste, if needed. Let the pasta rest for 5-10 minutes - it will thicken up and get nice and creamy.
4. Sprinkle with parsley and serve with extra lemon wedges - it is delicious with lemon juice drizzled over the top of individual servings.

1/2 version

• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 1-2 garlic cloves, finely minced or 1/2-1 teaspoon garlic powder
• 1/2 cup milk
• 1 cup water
• 1 1/8 cups low-sodium chicken broth
• 8 ounces small pasta shells
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoons milk or heavy cream
• 1/2 Tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1/2 Tablespoon fresh lemon juice
• 1 5-ounce cans white albacore tuna, drained (or regular tuna)
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

Best BBQ coleslaw

This recipe is from the all-new ultimate Southern Living Cookbook, 2006.  (from Mom)


1/2 c sugar
1/2 c mayonnaise 
1/4 c milk
1/4 c buttermilk (It's fine to just use regular milk, too)
2 1/2 T lemon juice
1 1/2 T white vinegar (I use cider)
1/2 t salt
1/8 t pepper
20 oz coleslaw mix- finely shredded cabbage and carrots

Mix all but coleslaw in a large bowl, then add the coleslaw and mix well. 

**Really good used on fish tacos.  Heat corn tortilla over med-high heat for 10-15 sec. on each side.  Top with avocado/guacamole, a fish stick, cheese, and coleslaw dressing.

Broccoli-Cheese Soup

Mama’s/Shay’s Broccoli-Cheese Soup

2 big stems broccoli or 20 oz frozen 3 1/2 c milk

3 c chicken broth (2 cans) ½ tsp salt

1 chopped onion ½ tsp pepper

6 Tbs butter ¼ tsp garlic powder

6 Tbs (1/4 c + 2 Tbs) olive oil 1 tsp basil

¾ c flour 2 c shredded cheese

Bring broth to a boil.  Add broccoli (chopped small) and onions and return to a boil.  Reduce heat and simmer for 45 minutes.  

Melt (on low-medium heat and in heavy sauce pan) butter and oil. Add flour and make smooth paste (use whisk) then add the milk all at once and bring to a boil until thick and smooth.  Add seasonings and cheese.  Once melted and smooth, add broccoli broth.  

Top with paprika, opt.

(If using frozen broccoli maybe do a little less liquid? It was quite runny so I took some soup out and added cornstarch then put back in.)

Spaghetti Pie

From Mel's Kitchen Cafe

INGREDIENTS

• 12 ounces thin spaghetti or vermicelli noodles (I halved the recipe and used about 14 oz leftover cooked noodles)
• 1 pound lean ground beef or ground turkey (opt!  Go meatless)
• 1 small white or yellow onion, diced
• 1 clove garlic, finely minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 28-ounce can crushed tomatoes
• 16-ounces tomato sauce
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 4 ounces light cream cheese, softened
• 1/2 cup lowfat cottage cheese
• 3/4 cup Parmesan cheese, divided
• 3/4 cup mozzarella cheese, divided

DIRECTIONS

1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to 400 degrees F.
2. In a large pot of boiling, salted water, cook the noodles until al dente according to package directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.
3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep the remainder of the red sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top. Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Plop Plop

8 oz cool whip
1 sm. package jello
16 oz cottage cheese
1 can crushed can pineapple (small)
1 can mandarin oranges

First fold in jello and coolwhip, then cottage cheese and then coolwhip.