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).

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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

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Movie #2: The Last Song

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annnnd Movie #3: The Kids Are All Right

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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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