I have decided to institute another set top day and today is the inauguration of my first "Manic Mondays" blog post. I have decided that every Monday will involve posts related to surviving the work week without growing crazy. Tips for working moms or anyone with a busy week and limited time to thrive or even survive. I hope to provide information on balance, self-care, homemaking tips, or really anything that will help you make it through a busy work week. Today, I decided to share one of my daughter's favorite recipes. Emma has library day one day a week and for a while, different cookbooks kept coming home. This recipe is a very easy chicken soup recipe that tastes home-made but is really easy to make. Kids seem to like it too. i can't remember the cookbook it came from, but I think it was one by Emeril Lagasse. I found a similar recipe on his website here so this might be the original source.
Tortellini en Brodo (tortellini soup)
Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onion
3/4 cup chopped celery
3/4 cup chopped carrots
2 teaspoons minced garlic
1/8 teaspoon crushed red pepper
8 cups reduced-sodium chicken broth
9 ounces fresh cheese-filled
2 tablespoons minced parsley
Salt, to taste if necessary
1/2 cup finely grated Parmesan cheese
Heat a large saucepan over high heat. Add the olive oil and, when hot, add the onion, celery, and carrots. Saute until soft, about 4 minutes. Add the garlic and crushed red pepper and saute for 2 more minutes. Add the chicken broth and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 20 minutes.Add the tortellini and cook for 5 minutes. Stir in the parsley, taste, and adjust the seasoning if necessary. Remove from heat and ladle into soup bowls.Garnish each bowl with one tablespoon of the cheese. Serve immediately. This will serve 6 to 8 people.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, March 16, 2009
Wednesday, February 25, 2009
A Great Weeknight Recipe Sausage and Polenta Casserole
I mentioned on Facebook that I made this great casserole last night and had a few requests for the recipe, so thought I would share the recipe here. It does not take too much prep time and the end result is mouth-watering good! I'd post a picture, but we ate it all up for dinner the last 2 nights. We had enough for 4 for dinner for two different nights, so serves 8. So here it is...
Sausage and Polenta Casserole
16 oz. Italian sausage 2 cups cornmeal
1 tbls. olive oil 14.5 oz. chicken broth
1 large onion,chopped ¾ tsp salt
1 large stalk celery, chopped 4.5 cups boiling water
1 carrot, peeled and chopped ½ cup grated Parmesan cheese
1 can (28 oz.) whole tomatoes 8 oz. Fontina or mozzarella cheese
First, sauté in your Dutch oven 1 pound of Italian sausage after removing the casings. Brown the sausage while breaking them up with your spoon. My original recipe called for 8 oz. of hot and 8 oz. of sweet sausage. I did do that the first time I made it and it was yummy, but I had to buy 2 packages of sausage and my kids picked out the hot sausage, so this last time I just used one package of sweet! Once the sausage is browned, remove from the Dutch oven and then add 1 tbls. of olive oil. Add 1 large onion, 1 large carrot, 1 stalk celery, all chopped fine, and brown. Takes about 5 minutes. Add sausage back in and one large can of whole tomatoes (original recipe calls for roma tomatoes in puree, but can never find in standard grocery store, so just used can of whole tomatoes in sauce this time and it worked fine). Bring to boil and then turn down and simmer, covered for 10 minutes and then opened for 10 minutes. This last time I added a little bit of white wine before the tomatoes and a little salt, pepper, and oregano (but tasted great without those things the last time I made it).
While tomatoes are simmering, preheat oven to 350 degrees. Also grate about 8 oz. of Fontina cheese and set aside. Start polenta, after you relax a bit, as it only takes about 5 minutes! For polenta, start water to boil (4.5 cups). In large saucepan, mix 2 cups of corn meal, 14.5 ounces of chicken broth, and salt together over medium low heat. Add 4.5 cups of boiling water and whisk together until smooth and starts to thicken. Once thickened, add ½ cup of Parmesan cheese and whisk together.
Now just layer all your ingredients in a 13 x 9 baking dish. Lightly grease the pan, put in half of polenta and spread across pan, cover with half of tomato mixture, sprinkle on half of cheese. Then repeat. Save the last half of cheese and bake casserole uncovered for 15 minutes, add the cheese, and put back in oven for another 15-20 minutes. Last night I screwed up and put the cheese on before I baked, so I just baked for 30 minutes and it was fine. Let sit for 10 minutes then serve.
Sausage and Polenta Casserole
16 oz. Italian sausage 2 cups cornmeal
1 tbls. olive oil 14.5 oz. chicken broth
1 large onion,chopped ¾ tsp salt
1 large stalk celery, chopped 4.5 cups boiling water
1 carrot, peeled and chopped ½ cup grated Parmesan cheese
1 can (28 oz.) whole tomatoes 8 oz. Fontina or mozzarella cheese
First, sauté in your Dutch oven 1 pound of Italian sausage after removing the casings. Brown the sausage while breaking them up with your spoon. My original recipe called for 8 oz. of hot and 8 oz. of sweet sausage. I did do that the first time I made it and it was yummy, but I had to buy 2 packages of sausage and my kids picked out the hot sausage, so this last time I just used one package of sweet! Once the sausage is browned, remove from the Dutch oven and then add 1 tbls. of olive oil. Add 1 large onion, 1 large carrot, 1 stalk celery, all chopped fine, and brown. Takes about 5 minutes. Add sausage back in and one large can of whole tomatoes (original recipe calls for roma tomatoes in puree, but can never find in standard grocery store, so just used can of whole tomatoes in sauce this time and it worked fine). Bring to boil and then turn down and simmer, covered for 10 minutes and then opened for 10 minutes. This last time I added a little bit of white wine before the tomatoes and a little salt, pepper, and oregano (but tasted great without those things the last time I made it).
While tomatoes are simmering, preheat oven to 350 degrees. Also grate about 8 oz. of Fontina cheese and set aside. Start polenta, after you relax a bit, as it only takes about 5 minutes! For polenta, start water to boil (4.5 cups). In large saucepan, mix 2 cups of corn meal, 14.5 ounces of chicken broth, and salt together over medium low heat. Add 4.5 cups of boiling water and whisk together until smooth and starts to thicken. Once thickened, add ½ cup of Parmesan cheese and whisk together.
Now just layer all your ingredients in a 13 x 9 baking dish. Lightly grease the pan, put in half of polenta and spread across pan, cover with half of tomato mixture, sprinkle on half of cheese. Then repeat. Save the last half of cheese and bake casserole uncovered for 15 minutes, add the cheese, and put back in oven for another 15-20 minutes. Last night I screwed up and put the cheese on before I baked, so I just baked for 30 minutes and it was fine. Let sit for 10 minutes then serve.
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