Tuesday, January 17, 2012

Tortellini Soup

Ever since I came across this recipe, I have been making it quite often (not by my choosing, but because my husband loves it...what doesn't he love?). It is very delicious and versatile. Like usual, I first made this recipe exactly as I found it...and it is amazing...but I have also made it substituting different kinds of canned tomatoes, adding more spinach and different types of beans...anything I change still works! I try to use whatever I have on hand, and it is amazing.

Tortellini Soup adapted from Annie's Eats

1 tbsp olive oil
½ cup onion, chopped
2 cloves of garlic, minced
½ tsp dried oregano
1 (15 oz) can diced tomatoes, with juices (used whole tomatoes, all I had)
4 cups low-sodium chicken broth
9 oz tortellini (used spinach and cheese stuffed)
3 cups fresh baby spinach
salt and pepper

Tuesday, January 3, 2012

Turkey Chili

Today's weather is oh so great for chili! My husband is a huge fan of chili...me, not so much...but only because I do not like ground beef!!! So when he asked me to make chili, and this time substitute turkey for the ground beef (to make it healthier, of course!), I was a little hesitant, but it turned out great! I absolutely love this chili recipe, which calls for ground beef chuck...it even tastes good with ground turkey!

Turkey Chili adapted from Sweat Pea's Kitchen

1 lb ground turkey
1 medium onion, chopped
1 teaspoon red pepper flakes
1 tablespoon ground cumin
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can crushed tomatoes
5 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon salt
1 (15.5 ounce) can pinto beans, drained
1 (15.5 ounce) can dark red kidney beans, drained
1 (15.5 ounce) can light red kidney beans, drained
cayenne pepper to taste

Heat a large stock pot over medium-high heat. Crumble the ground turkey into the hot pot, and cook until evenly browned. Drain off excess grease. Add onion, red pepper flakes, and the cumin; cook and stir until union is tender.
Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans and season with cayenne pepper; simmer for another 30 minutes.

We normally have this with saltine crackers (because I'm too lazy to make cornbread!), but I figured why not make some cornbread today! Yummy!