Tortellini Vegetable Soup

We had this for lunch today and it was wonderful, especially on such a perfect fall day!  I did deviate from the original recipe and added 1/2 cup heavy cream, which made it a little creamier. 

INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
3 medium carrots, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)
2 to 3 tablespoons chopped fresh parsley
1/2 cup heavy cream (optional)
Black pepper, to taste

DIRECTIONS
Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.  Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

The Easiest French Dip Recipe

I couldn’t believe how good this was for how easy it was to make.  Can’t wait to try this again when some family comes into town in the next couple of weeks.

INGREDIENTS
4 lbs. beef chuck roast
2 packets of Onion Soup Mix
1/2 tbs. pepper
4 cups beef broth

DIRECTIONS
Mix onion soup mix, pepper and beef broth.  Pour over chuck roast in a crockpot and cook on low for 6 – 8 hours.

Homemade Alfredo Sauce

Slowly but surely we’re trying to incorporate more recipes that aren’t as processed.  Canned alfredo sauce has so many added chemicals that definitely aren’t good for us. This sauce is so easy to make and goes great with any type of pasta or chicken dish. 

INGREDIENTS
1 lb box of whole-grain pasta
2 tablespoons butter
1 cup heavy whipping cream
2/3 cup freshly grated Parmesan cheese
Salt and pepper, to taste

DIRECTIONS
In a large pot, boil the pasta according to package directions Meanwhile melt all the butter and 2/3 of the cream in a large sauté pan over medium heat. Stir with a wooden or other large spoon. Once the cream and butter start to thicken (after a couple minutes) turn the heat off. When the pasta is done drain it thoroughly in a colander and add drained noodles to the cream and butter mixture. Turn the heat back on to medium-low and add the remaining 1/3 cup cream and all of the Parmesan cheese. Toss the pasta around to coat until the sauce thickens slightly. Season with salt and pepper and portion out into pasta bowls. Garnish with extra Parmesan cheese and fresh sautéed vegetables (if desired) and serve immediately.

Chocolate Mousse

This recipe was not as challenging as I thought and was a nice change for us at dessert time for the past couple of nights. You can tell from the picture that this little guy loved it so much that he stopped using his spoon and just dove right in.

INGREDIENTS
1/2 cup unsalted butter
1/2 cup plus 1 tablespoon maple syrup
1/2 cup plus 2 tablespoons cacao powder 
(unsweetened dark cocoa powder)
1 teaspoon vanilla extract
Pinch of sea salt
2 tablespoons strongly brewed coffee
3 large egg yolks
3 teaspoons maple syrup
1/8 teaspoon sea salt
3 large egg whites
1 cup heavy cream

DIRECTIONS
Combine butter (1/2 cup), plus 1 tablespoon maple syrup, cacao powder, vanilla, pinch of salt, coffee, and 3 tablespoons water in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat.
Whisk egg yolks, 1 1/2 teaspoons maple syrup, and 1/8 teaspoon salt in a medium bowl, for about 30 seconds, until it lightens in color. Add chocolate sauce and whisk until combined. Let cool until just above room temperature.
In a bowl of a standing mixer or with an electric mixer, whisk egg whites on low until frothy. Add remaining 1 1/2 teaspoons maple syrup. Increase the speed to medium high and whisk until soft peaks form. Stir about 1/4 of the egg whites into the chocolate liquid, and then fold in the remaining whites by scooping the egg whites into the mixture gently, cutting down the bowl, across and up the other side, Rotate the bowl a quarter turn and keep folding until liquid and egg whites are combined.
Whip heavy cream until soft peaks form. Gently fold all of the whipped cream into the chocolate liquid until no white streaks remain, using the folding technique above.
Ladle mousse into individual bowls. Cover and refrigerate until set and firm, about 2 hours.

Brussels Sprouts with Bacon, Garlic and Shallots

INGREDIENTS
6 slices center-cut bacon, chopped
1/2 cup sliced shallot (about 1 large)
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth 
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings). Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

Taco Seasoning

INGREDIENTS
1 part chili powder
1 part ground cumin
1 part garlic powder
1 part onion powder
1/4 – 1/2 part crushed red pepper

DIRECTIONS
Mix together and use on ground turkey or hamburger for tacos.

Breakfast Casserole Bites

I saw this recipe and thought that it sounded like a great idea for either breakfast or dinner.  They’re so easy to make and are great for eating right out of the oven or even heated up on a busy morning.  This recipe really grabbed my attention, because each muffin tin can be personalized, so kids can help make their own.  I added spinach and onion to mine while Jamie added Oregano (which surprisingly, is really good).  I saw on a review for the recipe that instead of using a foil muffin tin, you could use a piece of ham at the bottom instead.  I might give that a try next time.  I’m also going to try freezing them and thawing them out the night before we’d like to have them for breakfast.  Sounds like any way you make them, you have a winner.

INGREDIENTS
2 pieces whole-wheat sandwich bread
8 eggs
½ cup milk, I used whole milk
salt and pepper, to taste
4 oz grated cheese, organic sharp cheddar recommended
½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended
Also need: Foil muffin holders for baking

DIRECTIONS
Preheat the oven to 350 degrees F. Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above). In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top. Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture. Bake at 350 for 15 minutes or until eggs are set. Enjoy or freeze (in-between sheets of wax paper) for another day!

Dutch Apple Pie with Oatmeal Streusel

This is a great recipe and a little different than the regular apple pie that I normally make.  It didn’t necessarily photograph as good as it tasted, so I didn’t include a picture:)

INGREDIENTS
1 (9 inch) pie shell
5 cups apples - peeled, cored and slices
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter, melted

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.Remove pie shell from freezer.  Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Almond Encrusted Fish with Beurre Blanc Sauce

This was a really good recipe and a healthier way to prepare fish for my family.

INGREDIENTS
¼ cup dry white wine
2 tablespoons heavy cream
4 tablespoons butter, plus 2 or 3 more tablespoons for cooking the fish
1 pound white fish (I used cod)
1 egg, beaten
1 cup sliced almonds, chopped into small bits or crushed in food processor
1 cup whole-wheat breadcrumbs
¼ cup grated parmesan cheese (I actually used cheddar instead)
Salt and pepper to taste

DIRECTIONS
Pour the white wine and 1 tablespoon of cream into a small saucepan over medium heat. Cook gently until it is reduced by half. Meanwhile mix together the almonds, breadcrumbs, and cheese in a shallow dish. Next, coat the fish with the egg and then transfer it to the almond mixture. With dry hands coat the fish thoroughly with the almonds, breadcrumbs, and cheese. Add 2 tablespoons of butter to a non-stick sauté pan (if you have one) and set it over medium heat. Once the butter has melted add the fish and cook it for several minutes on each side adding more butter if necessary to keep the coating “wet”. Sprinkle with salt and pepper if desired. While the fish is cooking check on the wine. Once it has been reduced by half add 1 more tablespoon of cream and then 4 tablespoons of butter. Whisk the sauce together and keep it warm until the fish is ready. Once the fish is flaky in the middle it is ready to be served. Whisk the sauce one more time and then pour it on top.