Tag Archives: soup

Tortellini Soup

Good lord, did this day get away from me. How is it 5:30PM? How??

Anyway. I was going to call this “I’m Sick Soup,” but then I didn’t want to make anybody think that the soup was what made me sick.

And it’s definitely a good thing I’m not calling this “Food Poisoning Soup,” right?

To be clear, the soup didn’t give me food poisoning. A stupid, awful, frozen meal that I left out for way too long did.

This soup is what made me feel better.

But… let’s stop talking about food poisoning in a recipe post, shall we?

Anyway, this soup is great. It’s easy. It’s literally “dump it all in a pot” easy. My favorite kind of recipe these days.

And I got all of the ingredients at Target because I simply didn’t have it in me to go grocery shopping anywhere else.

Tortellini Soup

makes 4-6 servings

Ingredients:

  • 2 16-oz cans vegetable broth
  • 1 26-oz can condensed tomato soup
  • 1 26-oz can-full of water
  • 1 package Buitoni (or whatever) whole wheat tortellini
  • 1 can white kidney beans
  • 3 cups frozen mixed vegetable (I used peas/ carrots/ green beans)
  • 2 cups frozen chopped spinach
  • 2 tsp Italian spice blend (parsley/ rosemary/ thyme)
  • 3/4 tsp garlic powder
  • 1/2 cup shredded parmesan/ romano cheese (plus more to top with)

Directions:

Bring vegetable broth, condensed tomato soup and water to a boil.

Add tortellini, mixed vegetables, spinach, Italian spice blend and garlic powder and cook for 8-11 minutes over high heat (until tortellini is cooked through).

Add cheese and cook for another minute or so more.

Serve, topped with a little more cheese if you know what’s good for you. 😉

Almost as easy from soup from a can — just a little fresher!

Enjoy. 🙂

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Pasta E Ceci Soup

I’ll go into this a bit further tomorrow, but I’m about to change the structure of KWH a little bit. Don’t worry – I’m pretty sure this is good news! Part of said good news is that I’m going to try to post at least one new recipe a week and will often be posting two recipes per week.

However, this does not mean that all of these recipes will be my own. While I love creating my own recipes, I’ve also found that – newsflash! – there are a lot of great recipes that I haven’t tried because I’ve been so busy trying to be creative and make up recipes for KWH.

Now, don’t get me wrong – I will continue to create new recipes – I just also really want to focus on making other peoples’ recipes, too. So, when I make recipes from other sources, I’ll make sure to give you those sources and then write them out here as I make them. I often tweak recipes, but I certainly don’t want to call them my own if they aren’t.

I have a feeling a lot of these recipes will be from magazines, books, websites, and even other blogs. However, when they come from other blogs, I won’t be writing my own versions of the recipes on here. I’ll just link for you and let you know only about the parts I did differently. Capiche?

Now, let’s jump in with the first recipe post from a magazine! Soup. Yummy soup.

I ate really well while I was at home. Maybe a little too well, if you know what I mean.

On one of those nights at home, my mom and I prepared a dinner together. This dinner was made of two different components, both of which we made from recipes my mom had pulled from a magazine.

I’ll break them up so you can have each recipe on it’s own, though.

The dish I’m sharing with you today was essentially the main dish: a soup. Pasta E Ceci Soup, to be exact. While we stayed pretty close to the original recipe for the other dish, this recipe was changed a fair amount. We changed it for taste, convenience, and to make it an easier recipe to prepare.

My mom found the original recipe for this Pasta E Ceci Soup from Williams Sonoma. You can find that recipe here. However, we found that recipe to be quite bland and changed it a fair amount.

Pasta E Ceci Soup

Makes 4-6 servings

Ingredients:

  • 3 tbs (plus ½ cup) EVOO
  • 4 carrots, finely diced
  • 1 large yellow onion, finely diced
  • ½ tsp minced garlic
  • 1 16-oz can fire-roasted diced tomatoes
  • 2 cans chickpeas, drained and rinsed
  • 6 cups water
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • sea salt to taste
  • ground pepper, to taste
  • 1 tsp onion powder
  • 1 tsp ground paprika
  • ½ tsp mustard powder
  • pinch coriander
  • pinch oregano
  • pinch cumin
  • 1 sage leaf
  • ½ lb small shell pasta (such as Cavatelli)
  • 1 cup ground romano cheese (optional)
  • grated parmesan for serving (optional)

Directions:

Really finely dice your carrots, onion and garlic. According to my mom, this matters. She fixed my diced carrots. Yes, seriously.

In a large pot over medium heat, warm the 3 tbs of EVOO. Add carrots and onion. Cook, stirring occasionally until softened (about 8 minutes).

Add garlic and diced fire-roasted tomatoes. Cook while stirring frequently for about a minute.

Add chickpeas, water, rosemary, thyme, onion powder, paprika, mustard powder, coriander, oregano, cumin and the sage leaf.

Increase heat to medium-high and bring to a boil, then reduce heat to low and allow soup to simmer, uncovered, for about 40 minutes.

Add pasta, romano and the 1/2 cup olive oil and cook soup until pasta is tender.

Serve topped with grated parmesan.

It’s a pretty easy soup totally made from scratch and I love that it doesn’t call for any kind of sodium-filled broth!

P.S. — Don’t forget to enter the Chobani Giveaway!

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Weekend on the Couch

I was invited to a ton of fun events this weekend. Despite being sick, I told myself I’d be able to make it to every single one. I refused to admit that I wouldn’t be able to make it. I gave every person who invited me a “we’ll see, but probably!”

I could drag this out for a bit longer, but I’ll spoil the surprise: I didn’t make it to a single one.

Instead, I sat on my couch and ate a lot of soup, tried to consume a lot of immune system-boosting foods (read: garlic, cinnamon and blueberries), and drank a lot of tea, orange juice, and ginger ale. Oh, and I ate a lot of Saltines… but that’s different. Sort of.

Don’t believe me? Well, I definitely didn’t take a ton of pictures (pretty much the last thing I care about when I’m sick), but I did take a few just to prove my point.

Mark made the antioxidants part pretty easy. See, when I got home on Thursday, I found that Mark had made an entire batch of whole wheat, refined sugar-free blueberry muffins, simply because he wanted one muffin.

I’m a really good roommate because I’ve been all over eating the rest of them.

For the antioxidants, of course.

Alongside the muffins on Friday, I also had less than half a cup (all I had left) of nonfat greek yogurt with more blueberries and cinnamon.

Over the weekend, the muffins were enough. Seeing as how I haven’t really gotten off the couch, I haven’t really needed much food.

Alongside every breakfast? Orange Juice.

That cup you see holding the orange juice is a Tervis Tumbler, which was sent to me because I’m a part of the Foodbuzz Tastemakers program. Pretty sweet, right?

Foodbuzz tells us that these cups are “virtually indestructible” and that they keep hot drinks hot and cold drinks cold. So far, so good! No arguments from me. I’m happy to have it. It seems pretty kid-friendly, too! Of course, I don’t have any kids, but I do have Mark. 😉

Anyway, I didn’t just limit my  Tervis Tumbler to OJ — it was also used for ginger ale, which I’ve been drinking fairly heavily alongside Saltines because my meds make my tummy hurt.

And the cup has been enjoyed alongside many a bowl of soup, too.

This bowl was filled with Chicken Pot Pie soup. It was good! I started to get a little sick of Italian Wedding and Chicken Noodle, so I had to start branching out.

The rest of my weekend has been basically taken over by my television. I have now not only caught up on almost everything on my DVR, but I also managed to watch four different movies.

I watched True Grit on Sunday, which I definitely enjoyed (though I felt it was a little bit long).

(source)

I think Hailee Steinfeld is amazing. I actually worked with her once on a movie when I was in grad school!

But it’s Saturday’s collection of movies, actually, that I think was interesting. I didn’t mean to do it with movies #1 and #2, but I realized the theme before #3 and thus made my choice accordingly.

Movie #1: Winter’s Bone

(source)

Movie #2: The Last Song

(source)

annnnd Movie #3: The Kids Are All Right

(source)

I know. Three Oscar contenders and The Last Song. The irony does not escape me.

Buuuut who can figure out the theme of the three Saturday movies?

The Hunger Games!

Winter’s Bone starred Jennifer Lawrence, The Last Song starred Liam Hemsworth, and The Kids Are All Right starred Josh Hutcherson. That’s Katniss, Gale and Peeta, respectively. And honestly, after seeing these three movies, I am absolutely sold on each of these actors. I am so happy, especially with Katniss and Peeta (the last of whom really matters to me!).

(source)

I am so excited for these movies, it’s not even funny.

Who else is a Hunger Games fan? How do you feel about the casting choices?

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Sick Food

Yesterday was not a happy day.

So, here’s the deal. I intended for this to be kind of a big reveal, mostly because I had a hard time believing it was actually going to happen, but my knee surgery is scheduled for next Wednesday, October 12th.

Turns out, though, that my superstition wasn’t that far off. Why, you ask?

Well, on Tuesday,  I officially went through with my Pre-Op and decided for sure that I was getting the surgery next week.

And then, yesterday morning, I woke up with a terrible sore throat.

There wasn’t really any time to deal with that, though, because I needed to go get my blood drawn for the surgery.

Which is where this happened:

“Why two arms?” That’s what I’m imagining you’re probably asking yourself right now.

Well, I won’t go too into detail, but let’s just say that two different technicians refused to listen to me about my tiny, hard-to-find veins and decided it would be a better idea to dig around my arms with needles. I wish I was exaggerating.

Sorry, I guess I did go into detail.

Anyway, by the time I got to work, I’d already given up pints and pints of my blood, hadn’t eaten, and was dealing with a burning and aching sore throat as well as quickly dwindling energy.

It was time to replenish said depleted energy, which brings me to the point of this post: sick food.

Here’s how I’m looking at the idea of sick food right now:

  • I HAVE TO GET BETTER BEFORE NEXT WEDNESDAY. No question about it. If I’m sick, I can’t get the surgery. Point, blank.
  •  I have to treat the situation as though I’m going through with the surgery next Wednesday, so I have to follow the rules: no pain medication and no vitamins or herbs for the whole wee. This means I can’t take anything to alleviate the symptoms and I can’t take any vitamins or herbs to help. All of this means I have to get my alleviation and my vitamins through food.
  • Obviously, I need to fuel correctly.

And I need your help.

This was my breakfast:

Orange juice, orange black tea with honey, and an egg & veggie burrito.

My lunch was just a frozen Amy’s Organics.

And my dinner looked like this:

Italian Wedding soup with added garlic and parmesan and garlic bread. I hear garlic is good for the immune system and that sodium is good for the throat. This dinner was perfect, in following those guidelines.

What are your best “sick foods?” What did you grow up eating when you were sick? What tricks did your moms teach you?

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Slow Cooker Beef Stew

Guys!

I used my Crock Pot! Woohoo! Cross that one off the New Year’s Resolution list. Well, at least note that I started the process.

It was so easy. I need to do this more often.

Plus, I used beef. I never, ever, ever make beef. Don’t believe me? Look in my archives. I count only once before. Progress. I like it.

It helped that I didn’t have to touch the raw meat. Thank you, Trader Joe’s.

Here are (most of) my ingredients:

Not pictured: salt & pepper.

Slow Cooker Beef Stew


makes about 6 servings

Ingredients:

  • 32 oz beef broth
  • 1 container Premium Steak Tips (sorry, I did not catch how many ounces there were – I think there were about 10 oz)
  • 4 carrots, chopped
  • 1 bunch celery, chopped
  • 9 mini potatoes, chopped (I used 3 russet, 3 red, 3 purple)
  • 1 white onion, chopped
  • 1/2 bag broccoli florets (so, half of what’s pictured above)
  • 2 1/2 tsp garlic powder
  • 1 bay leaf
  • ~ 1 tsp everyday seasoning (though, really, I couldn’t tell the difference)
  • salt & pepper to taste
  • parmesan to garnish (if you’re like me)

Directions:

Chop up all ingredients.

Throw them all in a pot and, if you have room, stir. If you don’t have room (I didn’t), wait until it’s all cooked down a little bit.

Set to “Low” and cook for 6-8 hours.

That’s it, yo!

Top it with parmesan, if you want, and you’re good to go.

It heats very well as leftovers, too. I’d know. Trust me. I ate it allll last week.

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Sick Day and a Knee Update

I’m home sick today. I’d show you a picture of all of the tissues, but… gross.

Instead, I’ll show you some food. And a few gratuitous shots of my swollen leg. Hot, right? Don’t worry, I’m going to make you wait for it.

I know. I’m such a tease.

So, this morning I broke some bread out of the freezer that I’ve definitely already started on but never managed to capture on camera. Whoops.

I was send this Nature’s Pride Hearty Wheat With Flax from Foodbuzz as a part of their Tastemaker’s Program.

As a quick breakfast before my MRI this morning, I toasted a piece of this bread and topped it with Bee’s Knees peanut butter, half a banana (sliced), and a sprinkle of chocolate granola.

It was pretty great.

I will say, though, that this bread is probably better for buttered toast or, mostly, as sandwich bread. It leans more toward “savory” than “sweet.”

I bet it makes for a mean grilled cheese. Or an egg sandwich. Yum. I’ll have to try that. Or those. Probably both. You know, all in the name of research. I’m selfless like that.

Right. So… then, I went to my MRI. I may or may not have fallen asleep during it with my book on my face. No big deal. We don’t judge around here.

Anyway, the MRI showed that I don’t have a meniscus tear (yay!), but I do have warning signs of potential tears. I’m going to have to be careful about that.

What I definitely do have (no surprises here – I already knew this) is “Excessive Lateral Patellar Compression Syndrome” (I got the official name this time). Since PT hasn’t really been working for my left knee, and since the clicking, etc. has been so prominent, the doctor decided we should try a cortisone shot. After hearing about what it does and what any side effects or consequences were, I agreed.

Basically, the idea here is that we’re breaking the inflammation cycle and loosening everything up.

I was super nervous for the shot, but it wasn’t so bad. It was more of an uncomfortable pressure than actual pain.

I am, however, now sporting this bad boy:

(Gratuitous knee shot #1)

Ignore the redness. It’s from icing. See?

(Gratuitous knee shot #2). You’re welcome.

My knee is pretty stiff and sore, but the doctor told me that I’d likely feel a little pain for about 48 hours. He also said that in about 5-7 days, I should be seeing improvements. He even said that, if it works (though, no promises there), I may get to work out again — MY way, not the easy way.

Seriously, is that not the best news, ever?? That is, if it works. We’ll see. But, please, cross your fingers for me.There is nothing I want more than to return to boot camp… and possibly – possibly!!! – running. God, that would be amazing.

In the meantime, I’m also still nursing this cold. Which means I’ve been eating lots of soup/ stew and drinking lots of orange juice. See?

I actually made this stew the other day. It’s pretty good. I can’t wait to share the recipe.

Plus, I was able to work on one of my New Year’s resolutions in making it!

Anyway, other than the doctor’s appointment and the icing, I’ve basically been spending my day watching Lie To Me, a new-to-me show.

Have any of you seen it? I like it so far.

Also, can anyone get me my dark chocolate-covered almonds? They’re all the way over there.

Damn.

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Caprese Stew (and a Dinner Party)

I had a pretty great night, last Sunday night.

Mark and I had an impromptu dinner party with our friends Claire and Matthew.

What was the occasion for said dinner party?

Well, as a part of Foodbuzz’s Tastemakers program, I was sent some Newman’s Own products, with which I was to make a recipe and film a video, which was shot on a flip cam – also sent to me by Foodbuzz!

Pretty cool, huh? I love getting to do stuff like this because I’m a blogger!

In the package:

  • Newman’s Own Light Caesar dressing
  • Newman’s Own Light Raspberry & Walnut dressing
  • Newman’s Own Family Recipe Italian dressing
  • Newman’s Own Roasted Garlic sauce
  • Newman’s Own Tomato & Basil Bombolina sauce
  • Newman’s Own Cabernet Marinara sauce
  • certificates for 2 Newman’s Own All Natural Thin & Crispy pizzas (excited to redeem these!)
  • and, of course, the ultra HD Flip Video! (so cool!!)

Before I get to the video (I’m stalling) or the recipe (that’s pretty great, though), I’ll share our little dinner party.

We started with a lovely spread of cheese and crackers.

We had multi-grain “entertainment crackers,” goat gouda, bleu cheese, and NZ (for Sam) sharp cheddar. The cheddar was my favorite, but Mark showed Claire and Matthew how to drizzle honey on top of the bleu, and I think he converted everyone else.

We also, of course, had wine – both white and red. I somehow managed to forget to photograph those… probably because I was too busy drinking them.

With the stew, we also served fresh French bread with butter.

When we sat down, the spread looked like this.

After dinner, we entertained ourselves by drinking more wine playing Taboo. I am super competitive with Taboo, as you may remember, so this was a very exciting time for me.

This was also, clearly, an exciting time for Mark.

Cute.

Mark and I decided it wouldn’t be fair if we were on a team together (we are amazing on a team together, FYI), so I paired with Claire and he paired with Matthew.

When we weren’t playing our intense game of Taboo, Claire and I entertained ourselves by cracking up (I don’t remember what it was about).

Finally (sort of) got one…

Someone take the wine away from me.

Oh, and Mark introduced Matthew to my blog.

Riveting, I know.

We also had cake! Mark made us an amazing lemon cake with lemon buttercream frosting. One of the better cakes I’ve ever had, seriously.

That boy is always showing me up.

The nerve.

I didn’t mind so much when I was eating it, though.

Alright, enough stalling. I guess I should get to the recipe (which was pretty great, if I do say so myself) and… dun dun dun… the video!

So, having gone to film school, I sort of have the hookup with lots of people who know the ins and outs of making movies. That helped. It also should have helped that I know all about filmmaking, but you’d be surprised how much all of that know-how flew out of the window as Claire filmed me.

Anyway, filming was fun, but totally scary. I was so awkward! You probably shouldn’t watch it (I want to keep my readers), but, well, here it is.

[youtube-http://www.youtube.com/watch?v=_htnpjroAv8]

What a dork.

The recipe is written out below and has a couple of adjustments (I added more garlic powder, sauce, and salt & pepper, but those adjustments were edited out of the video for awkwardness time purposes).

Caprese Stew

serves eight

Ingredients:

  • 1 cup (dry) orzo
  • 2 1/2 cups water
  • 2 28-oz cans diced tomatoes in tomato juice
  • 1/2 to one bottle of Newman’s Own Tomato & Basil Bombolina sauce (I used about 2/3, which is more than the original 1/2 bottle I used in the video)
  • ~ 2 tbs extra virgin olive oil
  • 1/2 white onion, diced
  • 2 cups chopped mushrooms
  • 3 zucchini, chopped
  • 3 yellow squash, chopped
  • 2 1/2 tsp garlic powder (or about 5 cloves, chopped… which I won’t do) (and yes, I added more after I added the 1 1/2 tsp in the video)
  • 2 tbs chopped fresh basil
  • 2 15-oz cans cooked cannellini beans
  • salt & pepper to taste
  • 1/2 cups (one container) small mozzarella balls
  • parmesan, romano and/ or asiago to garnish

Directions:

Boil water in a small pot and cook the orzo to about al dente. Set aside and let it sit, soaking up the water.

Dice the half onion and chop mushrooms, zucchini and yellow squash.

In a large pan, saute the onions in about one tablespoon of olive oil. Add the mushrooms, zucchini and squash, in a few installments. Add the rest of the olive oil and stir everything together. Let this cook, covered, over medium heat for about 5-10 minutes. Stir every so often.

While the vegetables are cooking, pour the diced tomatoes in a large pot and bring to a boil.

Add the Newman’s Own Tomato & Basil Bombolina sauce and bring to a boil again.

Turn the pot down to a simmer.

Add the vegetables, basil, garlic powder, salt & pepper. Let simmer for a few minutes.

Add cooked orzo and cooked cannellini beans. Let simmer until you’re ready to serve.

When you are just about to serve it, drop in the mozzarella balls and stir to evenly distribute.

Serve and topped with parmesan, romano, and/ or asiago.

And that’s it!

I’d like to send out the BIGGEST THANK YOU EVER to my amazing friend Claire, who single-handedly shot, edited, and magicified (it’s a word) that video. I can’t wait to show you the bloopers so you know what I mean.

I LOVE YOU, CLAIRE!

Alright, be honest. Am I a total dork? Did I lose any readers from that video?

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