Saturday, January 21, 2012

Tortellini Soup

From: Rochelle

This was one of my FAVORITE soups growing up. . . which actually surprises me now because it is loaded with veggies! It is a broth base, loaded with lots of yummy vegetables, is flavorful, and my favorite. . . has tortellini in it! This is a great winter-time soup that is tasty and will also help with those new year's resolutions!

Tortellini Soup 

Ingredients:
2 Cans
Chicken Broth
1
Med Red Pepper- cut in long sticks
1
Large carrot- chopped
1
Stalk of celery- chopped
1
Stalk of broccoli- chopped
1/4 lb
Spinach- cut into long strands (I sometimes just use frozen spinach)
1
Small onion-chopped
2 t
Olive Oil
1 2/3 C
Water
1/2 t
Basil
1/4 t
Salt & Pepper
1
Bay Leaf
1 pkg (9 oz)
Cheese Tortellini (found in the freezer section)

Sauté onion till tender, about 5 minutes. Add broth, water, and all vegetables except broccoli and spinach. Boil and simmer for 15 minutes. Add noodles and broccoli, simmer for 8 minutes. Add spinach and remove bay leaf. Serve.

Yield: 4 servings

Pumpkin Gingerbread Baked Doughnuts

From: Rochelle

A while back, Austin's mom gave us a doughnut pan. I have seen baked doughnut recipes floating all over Pintrest and foodgawker and I wanted to give one a try. You should know me by now. . .anything pumpkin is ALWAYS good in my book! We actually made these for our family for Christmas and think they are SUPER tasty! They are moist, flavorful, and they are baked! Great healthy version for when that doughnut craving hits!  Enjoy!

Pumpkin Gingerbread Baked Doughnuts



Batter:
1 C
Whole Wheat Flour
3/4 tsp
Baking Powder
1/4 tsp
Baking Soda
1 tsp
Cinnamon
1/2 tsp
Ginger
Pinch
 Allspice
Pinch
Cloves
1/4 tsp
Salt
1/4 C
Brown Sugar
1
Egg
1/4 C
 Pumpkin Puree
2 Tbsp
Maple Syrup
2 Tbsp
Milk
2 Tbsp
Butter- room temperature


Directions:
  1. Preheat the oven to 350 degrees. Grease your doughnut pan.
  2. Mix flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar together.
  3. Add the egg,  pumpkin, maple syrup, milk, and butter. Mix well and spoon into a quart sized zip-lock bag. Cut off a tip of the bag. Fill each "doughnut" mold with the batter. You should get about 6 large doughnuts.
  4. Bake about 7-8 minutes. Remove the pan from the oven. As soon as the doughnuts are cool, use a knife to cut carefully loosen each doughnut and place on a cooling rack.

Optional Glaze:
1/4 C
Brown Sugar
1 Tbsp
Milk
2 Tbsp
Butter
1/2 C
Powdered Sugar

  1. Melt the butter and brown sugar in a small sauce pan on medium heat. Allow it to come to a boil and boil for 2 minutes. Careful not to let it burn!
  2. Add the milk and bring to a boil again. Add the powdered sugar. If you want it thicker, add more powdered sugar. If you want it thinner, add more milk.
  3. Turn the heat on low and carefully dip the top halves of the doughnuts. If you keep it over low heat, the glaze won't harden on you. Let the doughnuts cool.

Dig in and enjoy!!

Yield: 6 large doughnuts. 
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