Cheese Tortellini Soup

As always, I needed a fast recipe because I arrived home late (story of my life it seems!)  Besides having to pick up the tortellini on my way home (I grabbed these gluten free tortellini from Zehrs), I had everything else on hand! Fast, easy, inexpensive and tasty - try it!!

CHEESE TORTELLINI SOUP

Ingredients:

1 package of refrigerated fresh tortellini

6 cups of chicken broth

1 large can of diced tomatoes

1 tbsp olive oil

1 onion, diced

2 handfuls of fresh spinach or arugula

1 tbsp dried basil

1 tsp freshly ground pepper

• Heat oil over medium high in a large pot.  Add onions and saute until golden brown.  Add stock and bring to a boil.
• Once boiling, add tortellini.  Reduce heat to medium and cook until al dente.
• Add tomatoes and juice, arugula, dried basil and ground pepper.  Simmer until arugula is wilted.
• Serve with Parmesan grated over top, if desired.
• ENJOY!

Tomato & Olive Antipasto

One of my favourite preserves of each summer is this recipe for tomato & olive antipasto.  I tried it years ago from the book "The Complete Book of Pickling" by Jennifer MacKenzie, and have made it yearly ever since!  It is a fair amount of dicing, but well worth it in the end. Naturally you don't necessarily need to preserve this antipasto and can make it and keep it in the fridge, but the wonderful summer flavours will last longer if canned!  This tastes amazing with rich cheeses and cured meats such as salami!

8oz wide-mouthed jar fresh from the canner!

TOMATO & OLIVE ANTIPASTO
Ingredients:
10 cups chopped Roma tomatoes (you can peel them but I don't and the texture is fine)
1 1/2 cups finely chopped onions
1 1/2 cups diced red bell peppers
1 cup diced green bell pepper
1 cup diced celery
2 tbsp minced garlic
2 bay leaves
1 cup granulated sugar
1 tbsp pickling or canning salt
1 tbsp dried basil
2 tsp dried oregano
1/2 tsp freshly ground black pepper
1 1/2 cups red or white wine vinegar (I use red for the rich colour it gives)
1/2 cup drained rinsed brine-cured olives, diced or slivered*

• In a food processor or blender, puree 2 cups (500 mL) of the tomatoes until smooth (alternatively you can use passata).
• In a large pot, combine pureed and diced tomatoes, onions, red and green peppers, celery, garlic, bay leaves, sugar, salt, basil, oregano, pepper and vinegar.  Bring to a boil over medium-high heat, stirring often to prevent burning on the bottom of the pot.
• Reduce heat and boil gently, stirring often, for about 2 hours or until the antipasto is reduced by about half and is thick enough to mound on a spoon.
• Meanwhile prepare canner, jars and lids.
• Stir olives into antipasto and boil gently, stirring often, for 5 minutes to blend the flavours.  Discard the bay leaves.
• Ladle hot antipasto into hot jars, leaving 1/2" headspace.  Remove air bubbles by sliding the handle of a spoon into the antipasto, and adjust headspace as necessary.  Wipe rim of jar and place hot disc on jar.  Screw band down until fingertip tight.
• Place jars in canner and return to a boil.  Process for 20 minutes.  Turn off heat and remove canner lid.  Let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that are not sealed.
• ENJOY!!

*I find the antipasto sits nicer on a cracker when diced but this is just preference!

**This recipe makes approximately 8 250mL jars or four 500 mL jars

Tuna Broccoli Casserole

This is a nice variation on a tuna noodle casserole - my entire family loved it and it was super easy to put together!

TUNA BROCCOLI CASSEROLE

Ingredients:

5 cups uncooked egg noodles (I substituted rice pasta)

1 tsp butter

1/4 cup chopped onion

1/4 cup cornstarch

2 cups fat free milk (I substituted goat milk)

1 tsp dried basil

1 tsp dried thyme

3/4 tsp salt

1/2 tsp black pepper

1 cup sodium-reduced chicken broth

1 cup shredded Monterey Jack cheese, divided (I substituted goat cheddar)

4 cups frozen broccoli florets, thawed (I used fresh and steamed them prior to use)

2 cans of drained white tuna

1/3 cup panko bread crumbs (I used all rice bread crumbs)

1 tbsp butter melted

• Preheat oven to 350F.
• Cook noodles according to the package directions; drain.  Transfer to a 13" x 9" baking dish coated with cooking spray.
• Meanwhile, in a large nonstick skill, heat butter over medium-high heat.  Add onion and saute until tender.  In a small bowl whisk together cornstarch, milk and seasonings until smooth; gradually stir into the skillet.  Stir in the broth.  Bring to a boil; cook and stir 2 minutes until thickened.
• Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.  
• Spoon tuna mixture over the noodles; mix well.  Sprinkle with remaining cheese.  Toss bread crumbs with the melted butter and sprinkle evenly over the top of the casserole.
• Bake, covered with tin foil, for 45 minutes.  Remove the foil covering and bake for a further 15 to 20 minutes, or until the cheese has melted.
• ENJOY!

  

Almond Flour Pizza Crust (Gluten, Casein, Grains and Yeast Free!!!)

I have joined India and Greg in a rebalancing diet which excludes casein, wheat, refined sugar and yeast - this is a little tricky when it comes to one of my favourite foods - pizza.  Stumped, I decided to surf the web and found this fantastic website by "Ginger Lemon Girl" After reading this recipe I immediately went out and purchased "Bob's Red Mill" almond meal/flour and decided to treat us all to homemade pizza.  It was not only super-easy to create, but has a great texture and taste!!! YAY!  Pizza is back in my diet!!!

ALMOND FLOUR PIZZA CRUST

Ingredients:

2 cups almond flour

1/2 tsp salt

1/4 tsp baking soda

 1 tsp each; dried oregano, garlic powder and dried basil

3/4 cup pureed white beans (I used white kidney but cannellini or navy beans are also good!)

3 eggs

3 tbsp EVOO 

• Preheat oven to 350F.  Line a 12" round pizza pan or rectangular baking sheet with parchment paper.
• In a large bowl, mix all dry ingredients together.  In a smaller bowl mix the last three ingredients.  Combine dry and wet ingredients.  The dough is wetter than the average pizza dough, but don't worry!
• Using a spatula, gently spread the mixture over the pan to a thickness of 1/2" and place in the oven for 10 - 12 minutes, or until edges are lightly browned.
• Add your choice of toppings and bake for an additional 10 - 15 minutes, or until you toppings are cooked through or melted.
• ENJOY!!!!

Baked Farfalle with Prosciutto and Mushrooms

This is one of those comforting type of pasta dishes that can be frozen and reheated or just eaten immediately because it smells soooo good!  Personally I find there are fewer seductive savoury flavours than the combination of cremini mushrooms, whipping cream and prosciutto together!!!  Try this with a glass of crisp white wine and you'll know what I mean!

BAKED FARFALLE WITH PROSCIUTTO & MUSHROOMS

Ingredients:

1 tbsp EVOO

4 oz prosciutto, diced

1 onion, chopped

3 cloves garlic, minced

3 cups sliced cremini mushrooms (about 250g)

1 1/2 tsp dried basil

1/2 tsp black pepper

1/4 tsp salt

1/2 cup white wine

1 can (28 oz/796mL) of diced tomatoes

2 tbsp tomato paste

1/3 cup whipping cream

5 cups farfalle pasta (bow tie)

1/4 cup chopped fresh parsley

1/2 cup grated Parmesan Reggiano cheese

• 
  
  In a large skillet, heat oil over medium-high heat; saute prosciutto until golden, about 5 minutes.
• 
  
  Add onion, garlic, mushrooms, basil pepper & salt; saute until mushrooms are golden, about 8 minutes.  Add wine and boil until almost no liquid remains, about 1 minute.
• 
  
  Add tomatoes, stir in tomato paste and bring to a boil.  Reduce heat and simmer for 20 minutes.  Add cream; simmer until thickened (approx. 5 mins) *At this point you could cool the mixture for 1/2 hr and then refrigerate in an airtight container for 24 hrs if you want to make ahead*
• 
  
  In a large pot of boiling, salted water, cook farfalle until tender but firm, approx. 10 minutes.  Drain and return to pot.  Add sauce and parsley; toss to coat.
• 
  
  Transfer to a 2.5L baking dish, sprinkle with Parmesan Reggiano and bake for 30 minutes, or until bubbly, in a 375F oven.
• 
  
  ENJOY!!

Homemade Chicken Tenders

I created this large serving dish of tenders from only
four chicken breasts - economical, easy and
ingredients you don't need a science degree to
pronounce or understand!

The kids had friends over last night for a playdate and some dinner - I thought that my homemade chicken tenders would be perfect for dinner...and judging by how quickly the kids gobbled them up, they were!  These are so simple that usually my 7 year-old son, Devon, makes these himself and I simply slice the chicken breasts and put them in the oven for him! 
We originally got this recipe from the Canadian Living television show "Best Recipes Ever" and the sauce that she suggested is also great - so I have included that also in case you want a change from plum sauce or ketchup in your household!!

HOMEMADE CHICKEN TENDERS

Ingredients:

4 boneless, skinless chicken breasts sliced into 'fingers'

1 egg

1 tbsp cold water

1 cup dry bread crumbs

1 tbsp chopped fresh coriander or 1/2 tsp dried basil

1 tsp cajun seasoning

1/4 tsp onion salt

•  In shallow bowl, whisk egg with cold water. In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt. Dip chicken strips into egg mixture, then into bread crumb mixture to coat all over.
• Arrange chicken on greased rimmed baking sheet. Bake in 400°F (200°C) oven until golden and no longer pink inside, about 15 minutes.

  PEANUT PEACH SAUCE

Ingredients: 

1/4 cup apple juice or cider

1/4 cup smooth peanut butter

 2 tbsp peach or aprict jam

 1 clove garlic, minced

1-1/2 tsp cider vinegar

 

• In microwaveable bowl, combine apple juice, peanut butter, apricot jam, garlic and vinegar; cover and microwave at Medium-High (70%) for 2 minutes or until blended and warm, stirring once.

• Serve warm with chicken strips for dipping.

 

Tomato-a-rama!!!

It's that time of year again when all the tomatoes are at the peak of ripeness, and I start my sauce-making (much to my son, Devon's delight!) Of course I chose one of the hottest days to go over to "Cooper's CSA Farm & Maze" and pick the lovely San Marzano tomatoes that Steve Cooper has grown specifically for sauce-making...my friend Kathy and I nearly died! Hours later, the tomatoes on the bottom of the bushel basket were still warm from the sun's rays!

I am fairly new to the sauce-making game and since my son is pretty much a purist, I tend to make a basic sauce to which I can add roasted garlic, fresh herbs, sauteed ground beef, etc. to depending on what recipe I am using the sauce for. We ran out of my homemade sauce fairly early in the season and so I decided that I would make a whole bushel-worth of sauce and then go over this week to pick another half bushel for diced tomatoes....I got 11 Litre jars and one 500mL jar out of the bushel.

Here are some tips that I have picked up on the way and am passing on to you budding sauce-makers out there!

1. Get a pot of water to a rolling boil, cut an "x" in the bottom of each tomato and drop them into the pot. (I found that these tomatoes needed to be in the boiling water for 3 to 5 mins. to make the skins peel off easily).
2. I never seem to have enough ice on hand so when I create my ice bath in the sink, I use the ice packs that I keep in my freezer - they work just as well and are reusable! Keep the tomatoes in the ice bath for at least 3 to 5 minutes so they're cool enough to handle!!!
3. After peeling the skins off and trimming the stem end, I seed the tomatoes over a sieve which is placed over a large bowl. This way the tomato water from the juicy seeds drips into the bowl. When your tomatoes are in the pot, just add the tomato water to the pot for a super-flavourful sauce!
4. Instead of transferring hot tomatoes to a blender or food processor, I just use my immersion blender to puree up the tomatoes as they are cooking.
5. Reduce your tomatoes by half for thick sauce and a 1/3 for thinner sauce. Make sure that you don't have the heat too high otherwise they will scorch to the bottom of the pot. If you feel that it is taking too long or your pot is too full, transfer half the mixture to another pot so the sauce doesn't have to cook for too long and you risk scorching.
6. BE CAREFUL when you are transferring the sauce into the jars - I gave myself a nasty burn on my hand when some of the sauce splashed back out of the jar....thank goodness for "Traumeel"!!!