RECIPE: TORTELLINI AND VEGETABLE SOUP

http://www.williams-sonoma.com/recipe/tortellini-and-vegetable-soup.html

TORTELLINI & VEGETABLE SOUP

WILLIAMS-SONOMA RECIPE

Ingredients: 

2 Tbs. olive oil, plus more for drizzling 

2 carrots, halved lengthwise and thinly sliced 

2 celery stalks, thinly sliced 

2 zucchini, halved lengthwise and thinly sliced 

Salt and freshly ground pepper, to taste 

6 cups chicken or vegetable broth 

1 lb. fresh cheese tortellini 

2 plum tomatoes, chopped 

1/4 cup chopped fresh flat-leaf parsley 

1/4 cup grated Parmigiano-Reggiano cheese

1 Vegetable Bouillon Cube

Directions: 

Sauté the vegetables 

In a large saucepan over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil. 

Cook the tortellini 

Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper. 

Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve 

immediately. Serves 4. 

GRANOLA & GREEK YOGURT

Happy 2012!

Here's a kick start to eating healthier with more FIBER!

INGREDIENTS

Greek yogurt

Granola

Dried Cranberries

Pecans

Fresh Blackberries

Agave nectar 

This is my new favorite greek yogurt brand. The nonfat is still really thick and creamy... AND it's less sour tasting than "FAGE" to me :) 

Studies have shown that eating a fiber filled breakfast (whole grains, fruit, vegetables, & beans) helps you feel more full throughout the day, so you end up eating less. Among many other great benefits, fiber also helps prevent sugars, fats, & cholesterol from being absorbed by the body. Here's a whole article from Everyday Health about the "Power of Fiber".

MERRY CHRISTMAS EVE

RECIPE: PEPPERMINT BARK

*HAPPY HOLIDAYS*

INGREDIENTS

1 bag WHITE CHOCOLATE MORSELS 

1 bag Semi-sweet CHOCOLATE MORSELS 

2 med CANDY CANES

1 tsp PEPPERMINT EXTRACT

My new holiday tradition!

1) Melt the morsels separately. Chocolate first, then white chocolate.

2) Spread over a sheet of wax paper on a small cookie tray and refrigerate for 15 min or until firm.

3) Then, add the peppermint extract in the melted white chocolate. 

4) Spread the white layer on top and sprinkle tiny pieces of candy cane before placing the tray back in the fridge for another 30 min or until it's completely firm. Then, break into chunks before serving!

*Store in fridge*

I found this recipe from an article in People magazine by Bethany Frankel :) 

RECIPE: APPLE CRISP

*HAPPY HOLIDAYS*

INGREDIENTS

1 cup ROLLED OATS

3 GRANNY SMITH APPLES

1 cup BROWN SUGAR

1/4 cup SUGAR

dash SALT

8 Tbsp EARTH BALANCE BUTTER

1 Tbsp CINNAMON

1/2 cup DRIED CRANBERRIES

2 Tbsp WATER

STEPS:

Preheat Oven to 375

1) 1) In a large bowl mix oats, brown sugar salt, & butter until mixture is crumbly.

2) In a separate large bowl, mix thin slices of apple, cinnamon, cranberries, sugar, & water

3) Grease baking pan and add apple mix followed by the oat crumble topping. Bake for 30-40 min. 

This warm and mildly sweet crumble is great for dessert or for breakfast! : ) 

RECIPE: GLUTEN FREE GINGERBREAD COOKIES

*HAPPY HOLIDAYS*

My friend Lisa and I found this amazing gingerbread recipe made with spelt flour from a blog called 101 Cookbooks triple ginger cookies

We made a few adjustments to the recipe... here's what we used:

INGREDIENTS

2 cups spelt flour

1 teaspoons baking soda

4 1/2 teaspoons ground ginger

1/2 teaspoon fine grain sea salt

1 stick (1/2 cup) earth balance butter, room temperature

1/4 cup unsulphured molasses 

2/3 cup cane sugar

1 1/2 tablespoons fresh ginger, peeled and grated (or use ground again)

1 large egg

Ginger Puff cookie shape From 101 Cookbooks

STEPS:

1) Preheat oven to 350.

2) In a large bowl mix the flour, baking soda, ground ginger, and salt together.

3) In a large skillet on med-low heat, mix the butter until it's slightly melted. Add the molasses, cane sugar, and fresh/ground ginger. Whisk in the egg. Then pour the warm liquid over the flour mixture.

4) Roll out flat and make cookie cutter shapes. Then, bake for 7-10 minutes or until cookies puff up and darken a bit.

RECIPE: STEAMED ARTICHOKE WITH LEMON DIP

 INGREDIENTS

1 Artichoke

1 tbsp Earth Balance Butter

1 Lemon

This is a great appetizer or side dish with your meal. It's delicious, light, and easy!

1. Fill pan with 1 cup water and bring to boil.
2. Cut artichoke in half and place in the steamer pan. 

3. Place the lid on the pan & turn to a medium-low heat and cook for 40 min (or until leaves pull off easily).

Melt the butter & lemon juice together in the microwave for 25-30 seconds.

*Cut out the fir and little purple leaves in the center with a small knife or spoon before serving.