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2 28 oz cans diced tomatoes (one with Basil, Oregano and Garlic)

2 32 oz cartons Organic Chicken broth

1 lb Hot Italian turkey sausage

1 large onion --diced

3 garlic cloves --diced

1 16 oz bag Frozen Italian Cut Green Beans

About 1 8 oz bag of baby carrots sliced

1 1 lb package frozen cheese tortellini

Extra Virgin Olive Oil


Italian Seasoning

dried basil

Garlic powder

Place the onion and garlic in a heated, oiled (with olive oil) cast iron skillet. Let that cook for a minute or two. Remove the sausage from the casings and place the meat in the skillet with the garlic and onion to brown and crumble. In a large stock pot heat the chicken broth and diced tomatoes. Add the frozen Italian cut green beans and sliced carrots and Italian seasoning, basil and garlic powder to taste. Once the carrots are mostly cooked, add sausage and frozen tortellini and cook just until the tortellini is done. (Usually I add about a tablespoon of fennel seed but I forgot to do this and it seemed fine. Also, you can add salt and pepper to taste.)
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I had a music rehearsal for Pirates of Penzance to get to tonight so I didn't have alot of time to cook dinner and, after work, we picked up my car from having the oil changed so that ate into my prep time as well. What to do? What to do? I have leftover green beans from dinner Monday night and some leftover chicken broth. . . I rummage in the cupboard and come up with leftover ramen style noodles and have the idea to make soup. I remember that I have one frozen teriyaki marinated chicken breast in the freezer and get it out to thaw in the microwave. Start the broth to boil. Remember that I had cut some carrots to snack on last night so I slice up some of those and green onion for garnish. After the broth boils, I throw in the noodles and cook for two minutes. Get the chicken breast out and chop it up. Throw some dried minced garlic and five spice powder in the broth and a dash of sesame oil, then add the green beans and carrots and cook a couple more minutes and add the chicken breast to finish cooking. I taste it and it needs something. I add a few dashes of Memmi Soup base. And then, as an after thought, some Sriracha hot sauce. Parse it into two bowls for myself and husband and garnish with the sliced green onion. Not bad for a quick dinner!
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Today I fixed Tortellini Soup. This was a dish I had over the weekend at a potluck dinner. The recipes for all the very good dishes were exchanged and I decided that because the weather was raining and cold, that soup would be a good idea so I stopped at the store on my way home for the ingredients.

The recipe as written was for:
2 28 oz cans of diced tomatoes or 4 14.5 oz cans of diced tomatoes (the person who sent the recipe likes to used the basil and oregano or garlic spiced tomatoes)
2 cans of chicken broth
1 pound hot Italian turkey sausage
1 12 oz bag of frozen cheese tortellini
garlic and onion powder
1/2 tsp fennel seed
salt and pepper to taste

If the sausage is in casings, remove it from the casings. Brown the sausage in a little olive oil. When the sausage is browned, add the tomatoes, chicken broth, fennel seed, and garlic and onion powder to taste. Simmer for 30 minutes then add the frozen tortellini and cook for 10 more minutes.

My variation was to saute chopped onion and garlic then add the sausage (I used 20 oz of sausage because that's what came in one package of Honeysuckle Hot Italian turkey sausage links. When the sausage was browned I added the two 28 oz cans of diced tomatoes, one 32 oz container of lower sodium and fat free chicken broth, 10 ounces of Italian green beans, 1/2 tsp fennel and a generous portion of Italian Seasoning and cooked it for 30 minutes then I added the frozen tortellini and cooked it for 10 more minutes. I served it with baked refrigerated crescent rolls and grated Romano cheese for topping. It makes enough to serve about 8 adults.


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December 2012

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