food

Compiled Recipe – Curried Tomato Tortellini Soup

Curried Tomato Tortellini Soup

Ingredients:
* 4 spinach (big handfuls, chopped or frozen equiv)
* 2 tbsp extra virgin olive oil
* 1 yellow onion (medium, diced)
* 3 cloves garlic (minced)
* 2 ½ tsp curry powder
* ¾ tsp paprika (sweet or smoked)
* ½ tsp ground turmeric
* ¾ tsp red chili flakes
* 28 ounces tomatoes (whole, with liquid)
* ¾ cup red lentils (dried, rinsed)
* 4 cups water
* 1 tsp fine grain sea salt (plus more to taste)
* 8 ounces tortellini (fresh)
* grated cheese
* lemon

Procedures:
1) If you’re using frozen spinach, set it on the counter to thaw a bit. In the meantime, heat the olive oil in a large pot over medium-high heat. Stir in the onion and cook, stirring occasionally, for 5 minutes or so, until the onion has softened a bit. Stir in the garlic, wait a minute, then add the curry powder, paprika, turmeric, and chili flakes, and stir well. 

2) Break up the tomatoes with your hands as you add them to the pot along with the tomato liquid, stir in the lentils, and the water. Cover and allow to cook for 15 minutes or so, until the lentils have cooked through. Stir in the salt, and then the tortellini. Cover and cook for another 3-5 minutes, or per package instructions – until tender and cooked through. Stir in the spinach bring back to a simmer, and serve with a dusting of cheese and a squeeze of lemon juice. If you need to thin out with a bit more water, do so, and re-season. Enjoy!

food

Compiled Recipe – Creamy Cajun Jambalaya Pasta

Creamy Cajun Jambalaya Pasta

Ingredients:
* 3 tbsp olive oil
* 1 red pepper (chopped)
* 1 yellow pepper (chopped)
* 12 ounces andouille sausage (sliced thin)
* ½ pound chicken (cut into bite size pieces)
* 1 pound shrimp (uncooked, tail removed)
* 28 ounces tomatoes (chopped, liquid reserved)
* 2 tsp. Cajun seasoning
* 5 cups baby kale
* 1 cup light cream
* 1 box penne (Barilla® Pronto™)
* 3 cups water

Procedures:
1) Heat two tablespoons olive oil to a pot over medium-high heat.

2) Add chopped onions and peppers, cook until softened, about 2-3 minutes.

3) Add your third tablespoon of olive oil to pot, and add the chicken and sausage.

4) Cook for another 5 minutes.

5) Add the Cajun seasoning; stir to mix thoroughly, Then add the chopped tomatoes and stir again.

6) Add 3 cups water, the reserved tomato liquid, and the Barilla® Pronto™ pasta. Make sure pasta is immersed in liquid. Bring to a boil.

7) Cook on high for 10 minutes, stirring occasionally.

8) Add baby kale, shrimp, and the light cream; stir, and cook on low with the lid on your pot for about 3 minutes until shrimp is cooked through and kale is wilted.

food

Compiled Recipe – BLT Soup

BLT Soup

Ingredients:
* 8 slices bacon (crisply cooked)
* 28 ounces crushed tomatoes
* 14 ½ ounces chicken broth
* 15 ounces white beans (cannellini or navy)
* 1 ½ tsp. Italian seasoning
* 2 tsp. balsamic vinegar
* 1 cup leaf lettuce (shredded)
* ¼ cup fresh basil (thinly sliced)

Procedure:
* Coarsely crumble bacon & set aside. In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar. In small bowl, toss together lettuce & basil. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce & basil.

food

Compiled Recipe – Beefy Nacho Soup

Beefy Nacho Soup

Ingredients:
* 1 pound lean ground beef
* 1 package taco seasoning
* 10 ¾ ounces cheese soup
* 10 ounces diced tomatoes
* 1 ½ cup milk
* ¾ cup sharp cheddar cheese

Procedures:
1) In a 2 quart saucepan, cook the ground beef and drain the fat.

2) Add the remaining ingredients into the saucepan.

3) Cook for about8 – 10 minutes until thoroughly heated through.  At this point I kept warmin crockpot for a few hours.

Procedures:
1) In a 2 quart saucepan, cook the ground beef and drain the fat.

2) Add the remaining ingredients into the saucepan.

3) Cook for about 8 – 10 minutes until thoroughly heated through.  At this point I kept warm in crockpot for a few hours.

4) Serve with sharp cheddar cheese on top and crushed tortilla chips.

Note:

 *Recipe Adapted from Pillsbury

food

Compiled Recipe – Slow Cooker Tomato Tortellini Soup

Slow Cooker Tomato Tortellini Soup

Ingredients:
* 1 pound Italian sausage
* 32 ounces chicken broth
* 28 ounces petite diced tomatoes
* 21 ½ ounces tomato soup
* 16 ounces chive and onion cream cheese spread (softened)
* 18 ounces cheese tortellini (refrigerated, uncooked)

Procedures:
1) In a skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker.

2) Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours.

3) Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.

Notes:
* Prep Time : 5 minutes | Cooking Time: 6 hours | Total Time: 6 hours and 5 minutes

* This recipe is adapted from Plain Chicken

 

 

 

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Compiled Recipe – Instant Pot Chicken Fajita Soup

Instant Pot Chicken Fajita Soup

Ingredients:
* 2 pounds boneless skinless chicken breasts
* 4 fresh tomatoes (diced, or 2 small cans diced tomatoes)
* 2 cups chicken broth
* 2 tbsp. taco seasoning
* 2 tsp. minced garlic
* ½ medium onion (chopped)
* 1 green bell pepper (chopped)
* 1 red bell pepper (chopped)
* 1 jalapeño (seeded and diced, optional)
* shredded cheese (for garnish; mozzarella, Monterey Jack, etc..)
* chopped cilantro (fresh, for garnish)

Procedures:
1) Combine chicken, diced tomatoes, chicken broth, taco seasoning, garlic, onion, jalapeño and bell pepper in the instant pot.

2) Lock the lid on top and set the valve to seal. Set the timer to cook for 30 minutes.

3) Do a quick release (be careful when opening the lid). Remove the chicken and shred using two forks.

4) Return the chicken to the Instant Pot and stir well to combine the flavors.

5) Divide the chicken fajita soup into bowls, top with your favorite shredded cheese (Mozzarella, Monterey Jack…) and garnish with fresh chopped cilantro and lime slices to brighten up the flavors, if you like. Enjoy!

 

 

food

Compiled Recipe – Pesto Chicken And Pasta

Pesto Chicken And Pasta

Ingredients:
* olive oil
* 4 chicken breasts
* 1 ½ pound chicken tenders
* 14 ounces petite diced tomatoes (undrained)
* 14 ounces crushed tomatoes (undrained)
* ½ cup pesto sauce
* 1 tbsp. minced garlic
* salt
* pepper
* cooked pasta (fresh, your choice, for serving)
* 3 tbsp. grated parmesan cheese (optional)

Procedures:
1) In large skillet place 1-2 tablespoons of olive oil over medium high heat. Add chicken breasts and cook until browned on both sides, flipping as needed. Chicken does not have to be done in the center.

2) Add both cans of tomatoes with juice, pesto sauce, garlic, and salt and pepper to taste. Stir together and reduce heat to medium low, cooking until chicken is no longer pink in the center and sauce is heated through.

3) Spoon chicken and sauce over fresh cooked pasta. Garnish with parmesan if you’d like. Enjoy!

 

 

food

Compiled Recipe – Low Carb Chicken Taco Soup

Low Carb Chicken Taco Soup

PREP TIME: COOK TIME: 6 HOUR TOTAL TIME: 6 HOURS

Ingredients:
* 2 pounds boneless skinless chicken breasts
* 16 ounces cream cheese
* 1-ounce seasoning mix (Hidden Valley Original)
* 3 tbsp. seasoning (southwestern, Mrs. Dash Southwest Chipotle)
* 20 ounces diced tomatoes and green chilies (Ro’tel)
* 4 cups chicken broth

Procedures:
1) Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.

2) Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir.

3) Serve with cheese, cilantro and sour cream, if desired.

 

 

 

food

Compiled Recipe – Cheeseburger Pasta

Cheeseburger Pasta

Ingredients:
* 1 cup penne pasta (or elbow macaroni)
* 1 pound lean ground beef
* 1 onion (medium, chopped)
* 1 can diced tomatoes (with seasoning, basil, garlic and oregano 14.5 ounces, drained)
* 1 cup shredded cheddar cheese
* ¼ cup ketchup

Procedures:
1) Cook pasta according to package directions.

2) While pasta is cooking, brown the burger and unions until burger is no longer pink inside, and drain if needed.

3) Add the undrained tomatoes and ketchup to the burger and salt and pepper to taste. Then mix in the pasta. Cook until heated through.

4) Serve hot topped with cheese

 

food

Compiled Recipe – Sicilian Pizza with Pepperoni and Spicy Tomato Sauce

Sicilian Pizza with Pepperoni and Spicy Tomato Sauce

Ingredients

(For the Dough)
* 17.5 oz. bread flour – 500 grams about 3 ½ cups
* ½ oz. salt -14 grams about 1 tablespoon
* ¼ oz. instant or rapid rise yeast – 6 grams about 1 ½ teaspoons
* 0.35 oz. extra virgin olive oil –20 grams about 2 tablespoons, plus ¼ cup olive oil for the pan
* 11.5 oz. room temperature water –325 grams about 1 cup plus 7 tablespoons

(For the Tomato Sauce)
* 2 tbsp. (30 mL) extra virgin olive oil
* 9 medium garlic cloves, roughly chopped
* 1 tbsp. (about 4 grams) dried oregano
* 2 tsp. (about 3 grams) dried red pepper flakes, or more to taste
* 1 (28 oz. –about 800 grams) can whole peeled tomatoes
* 1 tsp. (about 4 grams) sugar
* kosher salt

(To Assemble And Bake)
* 1 pound (450 grams) sliced deli style mozzarella cheese
* 12 oz. (325 grams) natural casing pepperoni, cut into 1/8-inch slices (see note)
* 4 oz. (115 grams) Pecorino Romano cheese

Preparations:
1) To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

2) To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

3) To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

4) Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

5) For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

6) Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

7) To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

8) Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.