New recipes for 2011 - February
Take two. Don't ask about take one. It was bad.
Let's all just take a moment in recognition of the crock pot, shall we? I ♥ my crock pot. s. Crock pots. I mean, come on. Dump a bunch of stuff in, forget about it, and hours later open the lid to gourmet deliciousness. How could it get any better?
This recipe comes from my beloved Southern Living Slow Cooker cookbook. How I have missed the recipe all these years, who knows? Trey found it one day, going through all of my cookbooks. He says, "Ohhh, that wooks deeeewishus!" And I agree.
I'm on a bit of a spinach kick lately. When February take one went awry, and then when a meal almost exactly like this one was recommended on one of my favorite blogs, it was bumped to the top of my new-recipes-to-try list.
Tomato Florentine Soup
3 c vegetable broth
1 c chopped onion
10 oz frozen chopped spinach, thawed and squeezed
1 quart (2 cans) tomatoes, diced, undrained
1 can tomato sauce
dash or 4 italian seasoning
1/4-1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
12-16 oz refrigerated cheese tortellini
Combine all ingredients except tortellini in crock pot. Cook on low 5 hours.
Add tortellini. Cook on low 30 minutes. Servesmothered garnished with shredded parmesan.
Verdict:
Very good and filling. Brandon absolutely loved it. Trey couldn't have it because of the tortellini (not that he'd eat it anyway), but I could easily separate out some of the soup part and just add non-cheese-filled pasta to it.
Notes:
Rather healthy. Easy, thanks to the crock pot. Could have used a bit more garlic. Or real garlic. As with most italian food, leftovers were even better than freshly cooked.
Repeatable:
Yes. A bit expensive to be on our regular rotation, and more of a wintry meal. But will definitely make again.
Let's all just take a moment in recognition of the crock pot, shall we? I ♥ my crock pot. s. Crock pots. I mean, come on. Dump a bunch of stuff in, forget about it, and hours later open the lid to gourmet deliciousness. How could it get any better?
This recipe comes from my beloved Southern Living Slow Cooker cookbook. How I have missed the recipe all these years, who knows? Trey found it one day, going through all of my cookbooks. He says, "Ohhh, that wooks deeeewishus!" And I agree.
I'm on a bit of a spinach kick lately. When February take one went awry, and then when a meal almost exactly like this one was recommended on one of my favorite blogs, it was bumped to the top of my new-recipes-to-try list.
Tomato Florentine Soup
3 c vegetable broth
1 c chopped onion
10 oz frozen chopped spinach, thawed and squeezed
1 quart (2 cans) tomatoes, diced, undrained
1 can tomato sauce
dash or 4 italian seasoning
1/4-1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
12-16 oz refrigerated cheese tortellini
Combine all ingredients except tortellini in crock pot. Cook on low 5 hours.
Add tortellini. Cook on low 30 minutes. Serve
Verdict:
Very good and filling. Brandon absolutely loved it. Trey couldn't have it because of the tortellini (not that he'd eat it anyway), but I could easily separate out some of the soup part and just add non-cheese-filled pasta to it.
Notes:
Rather healthy. Easy, thanks to the crock pot. Could have used a bit more garlic. Or real garlic. As with most italian food, leftovers were even better than freshly cooked.
Repeatable:
Yes. A bit expensive to be on our regular rotation, and more of a wintry meal. But will definitely make again.
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