Tortellini, Spinach, & “Sausage” Soup – 1/67

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Dear blog followers, all 7 of you, what would you say if I changed this up a little bit?

This past weekend, I was delighted to be surrounded by the wonderful women in my life at my bridal shower. It still seems sorta surreal, the feeling of 35 women from all moments of my life answering Ilanna-related trivia questions and getting to know each other over silly games. There were cousins (flying in from Michigan!), aunts (Vermont!), grandmas (well, they’re local…), generations-old family friends (Toronto!), Daniel’s amazingly supportive family (Texas!), and a smattering of my friends from middle school, college, and life in New York City. The only word I can use to describe the weekend is faklempt — overwhelmed by love and kindness and good wishes. Thanks, mom and sister, for putting this all together.

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The brunch will live on by the recipe book these women put together for me, filled with holiday favorites, easy dinners, and lots of desserts. I’m so lucky to have this collection of recipes (and new kitchen implements and ingredients) to cook from for the next forever. (Although it’s not exactly like I’m a little country Pollyanna who’s never cooked a meal and is now forced to make dinner every night for her new husband, who then scolds her for overcooking the chicken. Actually, to be honest, I probably would overcook chicken if I tried to make it since I have no idea how. Well then.)

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All this to say, Daniel and I want to cook every recipe from this new binder by our first anniversary. By March 16, 2020, we will have made all 67(ish) dishes so lovingly bestowed on us. I’ll try to blog them. We’ll see how quickly this fails (please don’t hold it against me if this is the only one.)

To start, tortellini “sausage” spinach soup! Easy and perfect for this day, the first day I had to break out my giant winter jacket. I took a couple liberties with it. Reminds me of the meals we’d make in college in my senior year apartment 🙂 

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one year ago: tapado (coconut fish stew) (also this totally wasn’t a year ago, but… it was in 2017?)
two years ago: mizuna miso soup (soup theme!!)
three years ago: butternut and black bean stuffed poblano peppers
four years ago: cheesy bulgur risotto with broccoli and tomatoes 

Tortellini, Spinach, and “Sausage” Soup

4-6 servings

Saute one chopped onion in olive oil in a big pot until it’s soft, about 10 minutes. Add 2 cloves minced garlic, 1 or 2 chopped carrots, a big pinch of red pepper flakes, some smoked paprika, and some veggie sausage, cut into small chunks. (I did two “sausages”, though the recipe called for a pound, and it was enough.) Cook for another 10 minutes or so, until sausage is browned and carrots have softened.

Add: 32 ounces broth, a 28-oz can crushed tomatoes, a bunch of chopped basil, salt and pepper. Bring to a boil, then cover and turn down heat. Simmer for 25 minutes.

Add a 9-oz package of refrigerated tortellini and two big handfuls of baby spinach. Cook for 7 minutes, uncovered, until tortellini is soft. Serve each portion with extra basil and grated parmesan.

Thanks to Daniel’s cousins Michele and Robin for the base recipe and the bowls! 1 down. 66 to go.

 

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Collard Greens Tomato Sauce & Spaghetti

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You know that video that went viral a couple months back, “Too many cooks”?

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If you haven’t watched it yet, today’s the day! Come on, you know you want to. You’re welcome. Also, you’re welcome for having it stuck in your head for the rest of your life. And butting its repetitive head in where it isn’t welcome ALL THE TIME. Such as:

Going to pick up CSA veggies. For the nth week in a row, we leave with a giganto bag of collards, kale, chard, lettuce, mustard greens, you name it. (Sometimes a couple beets or beans but pretty much only greens.) All I can think (and hum and sing) as we walk home, “Too many greens, too many greens.

Or when on the train and no one is aware of how much space they take up and people want to come ON before you have a chance to get off: “too many dummies, too many dummies

Or (the generic version) when you’re at a restaurant and can’t decide what to order: “too many things, too many things”!

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Did you watch it yet?? Good. It really works for a plethora of occasions. Give it a try! You’ll soon be singing it everywhere and will become immediately annoyed with yourself!

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But really, so many greens. We’ve made soups, 1/2 kale 1/2 sausage lasagna, pasta dishes, stir fries aplenty, and an amazing number of dinners (and breakfasts) of salads or cooked greens plus rice. Brooklyn Beet CSA, come through! I’m ready for a pepper or cuke!

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Until then I will continue to attempt innovation. Earlier this week innovation came in the form of pasta sauce, with a whole tangle of collard greens braised into it. This sauce was delicious — eaten on spaghetti, mixed with leftover brown rice the next day, or just slurped with a spoon. I’m going to recommend the spaghetti route, covered with parmesan and backyard basil. Perhaps served with a side salad? “So many greens, so many greens!

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As I said earlier, you’re welcome. 😉

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one year ago: sweet potato, peach, and black bean tacos and cilantro quinoa soup with spicy shrimp and corn

Collard Greens Tomato Sauce & Spaghetti

by moi and Daniel too

1 T olive oil
1 onion, chopped small
3 cloves garlic, minced
pinch red pepper flakes
1 t dried oregano
2 t tomato paste
1 28-oz can crushed tomatoes
2 t sugar
1 t red wine vinegar
small handful fresh basil, divided
1 bunch collard greens, ribs removed and chiffonaded
s&p
parmesan, freshly grated (optional, I guess)
spaghetti (or rice for a gluten-free option)

Heat oil over medium-high heat in a wide, deep saucepan. Add onions and a big pinch of salt and cook until they turn translucent, about 5 minutes. Add garlic, red pepper flakes, and oregano and cook for another 3 minutes or so.

Next, add tomato paste, canned tomatoes and all their juices, sugar, and vinegar. Add tap water to the empty tomato can until it’s ¼ full. Add water to pan. Tear up half the basil leaves and add. Cook for 10 minutes on a slow simmer.

Add your collards. Stir well to totally immerse them.  Cover pan and cook for another 45 minutes or so, until greens are soft and have lost their plasticky appearance. Add s&p as necessary.

Meanwhile, cook spaghetti according to package directions. Once drained, add a bit of sauce (whatever stage it’s in) to keep pasta from sticking together. When ready to eat, top pasta with lots of sauce, torn fresh basil, and freshly grated parmesan for the best experience.

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