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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Kasha Bowl with Roasted Cherry Tomatoes

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It’s always the small things you miss most when traveling. Mealtime independence (and people always respond “poor you, having to eat out three times a day”. But REALLY people, I like scrambling my own eggs and eating cold leftovers for breakfast sometimes!). Having reliable wifi in the bathroom so I can check Facebook while…brushing my teeth. Being able to flush toilet paper directly down the pipes instead of depositing it in the trashcan next to you. Cheese.

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I came home craving every trendy healthy thing in New York, aka things in bowls. Healthy grain bowls, veggie soup bowls, fruit-adorned breakfasts in bowls, tahini-y mushy eggplant in a bowl, lots of brown rice and Asian flavors and roasted veggies and toasted seeds and crunchy raw vegetables and pickled things, preferably in bowls. I am a walking stereotype of instagrammable food culture. #sorrynotsorry.

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Since my NYC return, I’ve met up with many friends who have greeted me with, “Looks like you ate so well on your trip!” I look at them, confused, wondering where they gleaned this information. Because, yes, I literally don’t know how to Not eat well (and by well right now I really just mean plentifully), but I wouldn’t say my time in Guatemala was the epitome of this. They respond that my Instagram food pictures looked amazing (which I just attribute to the beautiful woven tablecloths that adorned every table), what great vegetarian options there were, etc. What they don’t know is that Every Meal I Didn’t Post on Instagram consisted of corn tortillas, overscrambled eggs, mayo-y boiled vegetables, and bean mush. Hence my excitement in returning to the world of Extreme Bowl Culture.

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And hence this very simple lunch I’ve been dreaming about since approximately one week into my trip, or you know, since before Thanksgiving. This meal riffs on a snack I used to assemble for lunch during long shifts at Bakeri, comprised of easy ingredients we always had prepped. I bought my kasha at a Polish deli for very cheap, but I’m sure you can find it in the bulk section at any health store. Kasha is a fancy name for toasted buckwheat, which it’s a bit nuttier than the untoasted variety. Kasha is brown; if it hasn’t been toasted yet it will be green. You can assemble everything beforehand; the salad is just as good warm as it is at room temp. Feel free to add parmesan or feta to de-veganize this. A handful of baby salad greens would also be a nice addition.

one year ago: hot honey pizza with roasted broccoli and red onion and bengali egg curry 

Kasha Bowl with Roasted Cherry Tomatoes

a Swanky original
serves 1 hungry person at lunch

scant 1 c kasha, uncooked (this will make more than you need; cooked kasha keeps well when covered in the fridge)
2 cups water
1 cup cherry tomatoes
3ish tablespoons olive oil, separated
1 onion, sliced thin
handful of kalamata olives
2 teaspoons balsamic vinegar
hot sauce if you’re feeling it
s&p

To make buckwheat: Bring water to a boil. Add kasha. Simmer for about 10 minutes, or until tender. Strain.

To roast tomatoes: Preheat oven to 400 degrees. Place tomatoes on a baking pan and cover with a healthy drizzle of olive oil, plus s&p. Roast for 12 minutes, stirring halfway through. Tomatoes will be crinkly, puckered, juicy, and blistered when done. Mmm.

To “caramelize” onion: I am no expert on this, as I always get impatient and try to turn up the heat. But do as I say, not as I do: Heat enough olive oil to coat the bottom of a large skillet on medium heat. Add onions and a big pinch of salt. Cook on medium-low at the highest, stirring occasionally, for EVER, or until tender and sweet. Or don’t, turn the heat up, and embrace the charred onion bits, just like me. 🙂

To assemble: Mix together about ½ cup cooked kasha (or more) (or less), cooked tomatoes, caramelized onions, and olives in a BOWL (or a platter first cause it’s pretty). Mix together about 1 tablespoon olive oil and the balsamic vinegar; season with salt and pepper. Pour dressing over salad. Add hot sauce if you want a kick. Commence eating.