Bill's Tortellini Soup
1 lb mild or sweet Italian suasage
1 diced onion
4 little small new red potatoes (peeled and diced) (optional)
1 diced red bell pepper
1 cup carrots diced
1 cup celery, diced
1 heaping tablespoon of garlic, minced
1/4 cup sun dried tomatoes (optional)
1 cup fresh spinach, cut up in very small pieces
1 cup tortellini (I used dried cheese ones)
3 14 ounces cans of Chicken stock
1/2 cup wine (I used red this time but whatever)
1 tablespoon of tomato paste
1/4 cup flour
2 tablespoons of dried herbs-I use Herbs de Provence
salt and pepper
olive oil as needed.
Cook the sausage in a big skillet. Remove once barely brown.
Cook all veggies but garlic and spinach in same pan using the leftover grease from the sausage. After the veggies have sweat for a bit about five minuets, then add the garlic, salt and pepper and swirl it around for a minute. Okay, you can add more garlic if you have know the girl for a while.... Add the flour to the mixture and cook it for a minute or two to brown up the flour on the veggies. Add the cooked meat back into the pan. Cook for another minute or two.
Add the tomato paste and then the wine and swirl thing around for a few minutes-make sure that you get the stuff up from the bottom! Add the spinach and the tortellini and all the stock and bring to a boil for about 20 minutes.
You can let it simmer for a longer amount of time-it is always better the second day.....
You can add a sprinkle of Parmesan cheese to the bowl as you serve it and a nice crusty whole grained bread to dip with. A squirt of some pesto sauce is a nice addition as well.
If you use a nice pan you can get away without adding any extra oil. This makes enough for 6 to 8 people or a number of meals for two people. Add your favorite veggies, subtract the ones you hate. I was going to add some cubed squash instead of the potatoes this time but Angela had already used up what squash we had in the fridge.
Take out the sausage and add some diced chicken and exchange the red wine for something white and you have a completely different soup.
Saturday, November 7, 2009
Monday, October 19, 2009
Caramel Apple Coffee Cake
CARAMEL APPLE COFFEE CAKE
3 EGGS
2 CUPS SUGAR
1 1/2 CUPS OIL
2 TEASPOONS VANILLA
3 CUPS ALL PURPOSE FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON SALT
3 CUPS CHOPPED PEELED APPLES
1 CUP COARSELY CHOPPED PECANS
TOPPING
1/2 CUP BUTTER
1/4 CUP MILK
1 CUP PACKED BROWN SUGAR
DASH SALT
In a large bowl, beat the eggs until foamy; gradually add sugar. Blend in oil and vanilla. combine the flour, baking soda and salt and add to the egg mixture. Stir in the apples and pecans. pour into a greased tube pan and bake at 350 for and hour or until a tooth pick inserted in the center comes out clean. Cool for ten minutes and turn onto a serving plate.
In a small saucepan, combine the topping ingredients. Bring to a boil; boil for 3 minutes, stirring constantly. Slowly pour over the warm cake, some will drip down over the cake.
3 EGGS
2 CUPS SUGAR
1 1/2 CUPS OIL
2 TEASPOONS VANILLA
3 CUPS ALL PURPOSE FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON SALT
3 CUPS CHOPPED PEELED APPLES
1 CUP COARSELY CHOPPED PECANS
TOPPING
1/2 CUP BUTTER
1/4 CUP MILK
1 CUP PACKED BROWN SUGAR
DASH SALT
In a large bowl, beat the eggs until foamy; gradually add sugar. Blend in oil and vanilla. combine the flour, baking soda and salt and add to the egg mixture. Stir in the apples and pecans. pour into a greased tube pan and bake at 350 for and hour or until a tooth pick inserted in the center comes out clean. Cool for ten minutes and turn onto a serving plate.
In a small saucepan, combine the topping ingredients. Bring to a boil; boil for 3 minutes, stirring constantly. Slowly pour over the warm cake, some will drip down over the cake.
Saturday, September 19, 2009
HUMMINGBIRD CAKE
Note: This recipe is courtesy of Paula Deen.
FOR THE CAKE
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8-ounce) crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
FOR THE FROSTING
1 pound (1 box) confectioners' sugar, (for the frosting)
1 (8-ounces) cream cheese, room temperature (for the frosting)
6 tablespoons (3/4 stick) unsalted butter, softened (for the frosting)
1 teaspoon pure vanilla extract, (for the frosting)
1 tablespoon milk, or more if needed (for the frosting)
1/2 cup finely chopped pecans, (for the frosting)
Directions
Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.
Note: This recipe is courtesy of Paula Deen.
FOR THE CAKE
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8-ounce) crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
FOR THE FROSTING
1 pound (1 box) confectioners' sugar, (for the frosting)
1 (8-ounces) cream cheese, room temperature (for the frosting)
6 tablespoons (3/4 stick) unsalted butter, softened (for the frosting)
1 teaspoon pure vanilla extract, (for the frosting)
1 tablespoon milk, or more if needed (for the frosting)
1/2 cup finely chopped pecans, (for the frosting)
Directions
Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.
Sunday, September 13, 2009
TAFFY APPLE PIZZA
1 PACKAGE (18 OUNCES) REFRIGERATED SUGAR COOKIE DOUGH, SOFTENED 1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED
1/2 CUP PACKED BROWN SUGAR
1/4 CUP CREAMY PEANUT BUTTER
1/2 TEASPOON VANILLA
2 MEDIUM GRANNY SMITH APPLES, PEELED,CORED AND SLICED
CINNAMON 1/4 UP CARAMEL ICE CREAM TOPPING
1/2 CUP PEANUTS, CHOPPED
PREHEAT OVEN TO 350. SHAPE THE DOUGH INTO A BALL AND ROLL OUT ONTO A PIZZA BAKING STONE OR PIZZA PAN INTO A 14-INCH CIRCLE. BAKE 16-18 MINUTES OR UNTIL LIGHTLY GOLDEN BROWN. COOL 10 MINUTES. CAREFULLY LOOSEN THE COOKIE AND COOL COMPLETELY.
COMBINE CREAM CHEESE, BROWN SUGAR, PEANUT BUTTER AND VANILLA AND MIX WELL.
SPREAD THE MIXTURE ON TOP OF THE COOKIE. ARRANGE THE APPLE SLICES EVENLY OVER THE THE CREAM CHEESE MIXTURE, SPRINKLE WITH CINNAMON, HEAT THE CARAMEL TOPPING IN THE MICROWAVE FOR 30-45 SECONDS OR UNTIL WARM AND DRIZZLE OVER THE APPLES.
CHOP THE PEANUTS AND SPRINKLE ON TOP.
DIP THE APPLES SLICES IN LEMON JUICE OR LEMON-LIME SODA TO PREVENT THEM FROM BROWNING. DRAIN THEM WELL BEFORE PLACING ON THE COOKIE
1 PACKAGE (18 OUNCES) REFRIGERATED SUGAR COOKIE DOUGH, SOFTENED 1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED
1/2 CUP PACKED BROWN SUGAR
1/4 CUP CREAMY PEANUT BUTTER
1/2 TEASPOON VANILLA
2 MEDIUM GRANNY SMITH APPLES, PEELED,CORED AND SLICED
CINNAMON 1/4 UP CARAMEL ICE CREAM TOPPING
1/2 CUP PEANUTS, CHOPPED
PREHEAT OVEN TO 350. SHAPE THE DOUGH INTO A BALL AND ROLL OUT ONTO A PIZZA BAKING STONE OR PIZZA PAN INTO A 14-INCH CIRCLE. BAKE 16-18 MINUTES OR UNTIL LIGHTLY GOLDEN BROWN. COOL 10 MINUTES. CAREFULLY LOOSEN THE COOKIE AND COOL COMPLETELY.
COMBINE CREAM CHEESE, BROWN SUGAR, PEANUT BUTTER AND VANILLA AND MIX WELL.
SPREAD THE MIXTURE ON TOP OF THE COOKIE. ARRANGE THE APPLE SLICES EVENLY OVER THE THE CREAM CHEESE MIXTURE, SPRINKLE WITH CINNAMON, HEAT THE CARAMEL TOPPING IN THE MICROWAVE FOR 30-45 SECONDS OR UNTIL WARM AND DRIZZLE OVER THE APPLES.
CHOP THE PEANUTS AND SPRINKLE ON TOP.
DIP THE APPLES SLICES IN LEMON JUICE OR LEMON-LIME SODA TO PREVENT THEM FROM BROWNING. DRAIN THEM WELL BEFORE PLACING ON THE COOKIE
KEFI'S SPANIKOPITA
Ingredients:
1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets
Directions:
1. Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes.
2. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil.
3. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
4. Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
5. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
6. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
7. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm
Ingredients:
1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets
Directions:
1. Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes.
2. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil.
3. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
4. Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
5. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
6. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
7. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm
Glazed Blueberry Pound Cake
Coating the blueberries with flour before adding them to the batter helps keep them centered in the cake, rather than settling to the bottom.
1 ¾ cups all-purpose flour, plus 2 tablespoons, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup (1 ½ sticks) butter
1 cup sugar
3 eggs
1/2 teaspoon lemon juice
1/2 cup apple juice, plus 2 tablespoons, divided
1 ½ cups blueberries
2/3 cup powdered sugar
1. Preheat the oven to 350 F. Coat a loaf pan with cooking spray.
2. In a medium bowl, whisk together the 1 ¾ cups flour, baking powder, salt and cinnamon.
Set aside.
3. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. One at a time with the mixer on low, add the eggs and mix well. Add the lemon juice and 1/2 cup of apple juice, then mix well.
4. Add the dry ingredients and mix on low until just mixed.
5. Place the blueberries in a medium bowl and dust with the remaining 2 tablespoons of flour, tossing to coat them evenly (this helps keep them from sinking to the bottom). Add the berries to the batter, discarding any excess flour that does not adhere to the berries.
6. Use a rubber spatula to gently fold the berries into the batter. Transfer the batter to the prepared loaf pan. Bake 50 to 60 minutes, or until a toothpick inserted at the center of the load comes out dry.
7. Cool the pound cake in the pan for 15 minutes, then remove it and cool on a rack for 1 hour.
8. In a small bowl, whisk together the powdered sugar and remaining 2 tablespoons of apple juice. Cut the cake into thick slices and arrange on a platter. Drizzle the glaze over the slices.
Coating the blueberries with flour before adding them to the batter helps keep them centered in the cake, rather than settling to the bottom.
1 ¾ cups all-purpose flour, plus 2 tablespoons, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup (1 ½ sticks) butter
1 cup sugar
3 eggs
1/2 teaspoon lemon juice
1/2 cup apple juice, plus 2 tablespoons, divided
1 ½ cups blueberries
2/3 cup powdered sugar
1. Preheat the oven to 350 F. Coat a loaf pan with cooking spray.
2. In a medium bowl, whisk together the 1 ¾ cups flour, baking powder, salt and cinnamon.
Set aside.
3. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. One at a time with the mixer on low, add the eggs and mix well. Add the lemon juice and 1/2 cup of apple juice, then mix well.
4. Add the dry ingredients and mix on low until just mixed.
5. Place the blueberries in a medium bowl and dust with the remaining 2 tablespoons of flour, tossing to coat them evenly (this helps keep them from sinking to the bottom). Add the berries to the batter, discarding any excess flour that does not adhere to the berries.
6. Use a rubber spatula to gently fold the berries into the batter. Transfer the batter to the prepared loaf pan. Bake 50 to 60 minutes, or until a toothpick inserted at the center of the load comes out dry.
7. Cool the pound cake in the pan for 15 minutes, then remove it and cool on a rack for 1 hour.
8. In a small bowl, whisk together the powdered sugar and remaining 2 tablespoons of apple juice. Cut the cake into thick slices and arrange on a platter. Drizzle the glaze over the slices.
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