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Posts Tagged ‘spicier option’

 

my mother-in-law makes this AMAZING tortellini soup. (my mouth is watering right now just thinking about it.) i was craving it one night so decided to try my best at recreating it. the bad part — i forgot to write the recipe down! i thought that i used another soup recipe as a skeleton, but now that i look at it, it doesn’t seem at all similar to what i made. so i’ll have to go off of my taste bud memory and the picture to do the best i can. here’s my best shot:

 

ingredients:

olive oil

1 medium onion, chopped

2 garlic cloves, minced or pressed

4 c. chicken/turkey broth (or vegetable broth, for a vegetarian option)

1 c. diced tomatoes (maybe about 2 large tomatoes–add more to your liking)

spinach, fresh leaves or frozen

swiss chard (or double the spinach if you don’t have this/don’t want to buy it)

salt

pepper

cayenne powder

paprika

parsley (optional)

cheese ravioli or tortellini/tortolloni

shredded cooked chicken or turkey (optional)

 

instructions:

1)  in dutch oven pot set over med-high heat, saute onions until lightly golden brown. add garlic; saute about 1-2 minutes longer.

2)  add next 9 ingredients (broth through parsley — if using frozen spinach, don’t add until step 3). bring to a boil; simmer for 20-30 minutes.

3) add ravioli/tortellini ( and frozen spinach, if that’s what you’re using, and optional chicken). cook for whatever length of time is on the pasta box.

 

if you like your food spicy, try adding a serrano pepper or two.

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turkey is not usually one of my favorite foods (as i like to say, i don’t eat turkey at thanksgiving meals because i want to save my stomach space for the good stuff), but i love having left-over turkey to cook with after thanksgiving. how’s that for a conundrum? there’s not a ton of varietal things I do with turkey other than casseroles and soups — and mind you, i do LOVE soups — but within those two categories, especially soups, i love experimenting. this recipe is no exception. it’s chili-esque because of the legumes, but it’s soupier than i prefer my chili to be, so that’s why i call it a chili soup.

(adapted from Cooking Light)

ingredients:

olive oil

1 medium onion, diced

1-2 garlic cloves, minced or pressed

3 cups beans (legumes), like white, black, kidney, etc (i use white and black)

½ c. chopped fresh tomatoes

1 ½ T. chili powder

2 tsp. cumin

1 tsp. cayenne (if cayenne is too spicy for you, substitute with paprika)

4 c. chicken broth (i used homemade turkey broth, complements of thanksgiving)

½ c. red wine

1-2 c. fresh spinach leaves, chopped (i used swiss chard, as that is what i had on hand)

salt & pepper

3 c. chopped or shredded cooked turkey

¼ c. chopped fresh cilantro (optional)

sour cream, as garnish

 

instructions:

1)  heat olive oil in a large dutch oven pot over medium-high heat. add onions; saute until golden brown. add garlic; saute another minute or two.

2)  add beans, tomatoes, chili powder, cumin, and cayenne. stir to combine.

3)  add broth, red wine, spinach leaves, salt, and pepper. bring to a boil; reduce heat. simmer for at least 20-30 minutes.

4)  add turkey. cook for another 5-10 minutes. remove from heat. stir in cilantro, if you are using it.

5)  serve in bowls with a dallop or two of sour cream on top.

 

variations:

because soups are usually quite flexible, experiment with other veggies you have on hand. (although, i personally wouldn’t try potatoes because i feel like that would conflict with the starchiness of the beans.) i had radishes from my csa box that i can’t seem to go through quickly enough, so i chopped up a few of those and threw them in there. corn would be good, and maybe even carrots or bell peppers. i could have gone for it being a bit spicier, so a jalepeno or serrano pepper or could have be added. If adding carrots or peppers, saute with the onions. if adding radishes or corn, add with the tomatoes.

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