This is a recipe that was in Cottage Living magazine (October 2007). It is a staple for lunch in our family. We keep the ingredients handy at all time, for just in case. Great with some good bread. It takes about 30 minutes to prepare but can be made while doing the dishes etc. It will feed about 5 people.
Ingredients:
3 tablespoons Olive oil
1 onion, chopped
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
6 cups chicken broth
2 teaspoons chopped fresh rosemary ( 1/2 teaspoon crumbled dried rosemary)
12 oz. fresh cheese filled tortellini
3 cups chopped fresh spinach leaves (10 oz packaged frozen spinach)
Salt
Ground pepper
Parmesan cheese
Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute 5 minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and Rosemary, and bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add pasta, stirring to blend, and simmer 5 to 6 minutes more.
Add spinach, salt and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender. Ladle soup into bowls, and sprinkle with cheese.
Sunday, December 20, 2009
Dells Cheese Straws
My mom grew up in northern Mississippi. The Junior League of Jackson MS published a cookbook in 1977 with Taylor Publishing out of Dallas Tx. Between 1977 and 1992 they published 315,000 copies. Each of my brothers and sisters has one. When we visit at Thanksgiving many of the dishes that we eat are out of this cookbook.
One of the items that my mother would cook each holiday season, just to have for snack, are Dells Cheese Straws. I like them with some salty marinated olives. They are so easy and a big payoff.
Ingredients: (makes about 5 dozen)
1/2 cup butter, softened
1 (8oz) stick Cracker Barrel Cheese, grated
1/2 teaspoon salt
1/2 teaspoon cayenne red pepper
1 1/2 cups plus 1 tablespoon flour, sifted
Preheat oven to 350
Mix butter with cheese and seasonings. Add flour and form into dough. (it seems really dry but just form a dough) Roll out and score with a fork. Cut between the fork indentations and cut into 2 inch long pieces. Bake on parchment papered cookie sheet for 25 minutes
One of the items that my mother would cook each holiday season, just to have for snack, are Dells Cheese Straws. I like them with some salty marinated olives. They are so easy and a big payoff.
Ingredients: (makes about 5 dozen)
1/2 cup butter, softened
1 (8oz) stick Cracker Barrel Cheese, grated
1/2 teaspoon salt
1/2 teaspoon cayenne red pepper
1 1/2 cups plus 1 tablespoon flour, sifted
Preheat oven to 350
Mix butter with cheese and seasonings. Add flour and form into dough. (it seems really dry but just form a dough) Roll out and score with a fork. Cut between the fork indentations and cut into 2 inch long pieces. Bake on parchment papered cookie sheet for 25 minutes
Prefect Roasted Chicken (my comfort food)
So one of my favorite cookbooks is The Barefoot Contessa Cookbook (but they are all great) Page 130 is stained and has finger print and grease marks on it. I didn't realize how easy roasted chicken was until I was in my 40's. We now have this as often as my family will let me.
Sometimes I will make it earlier in the day and put it in the refrigerator so that I can run in, turn on the oven, and pop the chicken in. An hour and a half later I have a chicken. Just add rice and a salad and dinner is done. Its great for having guests over, everyone is happy.
The next day the left over chicken on the bones is put in with water and we have stock for the week, for soups or into the freezer for later.
We have lots of Thyme plants on hand mostly for Roasted Chicken
Ingredients:
1 5-6 Pound Roasting Chicken
Kosher salt
Freshly ground black pepper
large bunch fresh thyme
1 head of garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion thickly slice (really I just use whatever onion)
1 cup chicken stock
2 tablespoons all-purpose flour
Preheat the oven to 425 degrees.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minute, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame wile you care the chicken.
Slice the chicken onto a platter and serve immediately with the warm gravy.
Sometimes I will make it earlier in the day and put it in the refrigerator so that I can run in, turn on the oven, and pop the chicken in. An hour and a half later I have a chicken. Just add rice and a salad and dinner is done. Its great for having guests over, everyone is happy.
The next day the left over chicken on the bones is put in with water and we have stock for the week, for soups or into the freezer for later.
We have lots of Thyme plants on hand mostly for Roasted Chicken
Ingredients:
1 5-6 Pound Roasting Chicken
Kosher salt
Freshly ground black pepper
large bunch fresh thyme
1 head of garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion thickly slice (really I just use whatever onion)
1 cup chicken stock
2 tablespoons all-purpose flour
Preheat the oven to 425 degrees.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minute, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame wile you care the chicken.
Slice the chicken onto a platter and serve immediately with the warm gravy.
Amazing Oatmeal Pancakes
This morning Lupe asked me if Oatmeal and Roasted Grapefruit sounded good for breakfast. I asked if he would like me to make it.
I went to the cooking bible "Joy of Cooking" (JoC) and looked up Oatmeal for some inspiration. ( We have the 75th Anniversary addition with all the butter and fat included) I wasn't fond of the idea of just basic old Oatmeal. I came across Oatmeal Pancakes. It sounded good.
I had no idea how good, with a few adjustment to my liking. I find Pancakes usually to me dry and uninteresting as well even when blueberries or chocolate or nuts are added. These pancakes were moist and had a great light sweet Cinnamon flavor.
Directions: ( makes about twenty 3.5 inch pancakes)
Make instant oatmeal for 2 people
Add after the oats are added :
1 1/2 tablespoons of Brown sugar
1/2 tablespoon of Sugar
1 1/2 tablespoon of Butter
While this is cooking Whisk in a large bowl:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Beat in a separate bowl:
2 eggs
Add to dry ingredients
eggs
oatmeal
1/2 of half and half (or milk or buttermilk)
2 tablespoons melted butter (JoC says or bacon drippings - love that cookbook)
Quickly stir this mixture into the dry ingredients. the batter may appear lumpy. Use 1/4 cup batter for each cake, lightly stirring the batter periodically to prevent setting.
To cook:
I prefer a seasoned pan surface and you do not need to use any fat. Before cooking test the pan with a few drops of water. If the water bounces and sputters, the pan is ready to use. If the water sits and boils its not hot enough. If the water evaporates instantly, the griddle is too hot.
I just used the 1/4 cup measure to spoon out the badder.
Maple syrup is a must here and served with butter or I prefer Brummel and Brown.
Our oven had something burnt on the bottom so we could not broil the grapefruit. Lupe cut the Ruby Red grapefruits and then ladled a little of the following mixed together over them.
Honey (we ran out of Lupe's honey from this summer, so store bought it is)
Apricot preserve (we had some left over from the ruglach that had been pureed)
This was just plain yummy. The kids loved it too.
I went to the cooking bible "Joy of Cooking" (JoC) and looked up Oatmeal for some inspiration. ( We have the 75th Anniversary addition with all the butter and fat included) I wasn't fond of the idea of just basic old Oatmeal. I came across Oatmeal Pancakes. It sounded good.
I had no idea how good, with a few adjustment to my liking. I find Pancakes usually to me dry and uninteresting as well even when blueberries or chocolate or nuts are added. These pancakes were moist and had a great light sweet Cinnamon flavor.
Directions: ( makes about twenty 3.5 inch pancakes)
Make instant oatmeal for 2 people
Add after the oats are added :
1 1/2 tablespoons of Brown sugar
1/2 tablespoon of Sugar
1 1/2 tablespoon of Butter
While this is cooking Whisk in a large bowl:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Beat in a separate bowl:
2 eggs
Add to dry ingredients
eggs
oatmeal
1/2 of half and half (or milk or buttermilk)
2 tablespoons melted butter (JoC says or bacon drippings - love that cookbook)
Quickly stir this mixture into the dry ingredients. the batter may appear lumpy. Use 1/4 cup batter for each cake, lightly stirring the batter periodically to prevent setting.
To cook:
I prefer a seasoned pan surface and you do not need to use any fat. Before cooking test the pan with a few drops of water. If the water bounces and sputters, the pan is ready to use. If the water sits and boils its not hot enough. If the water evaporates instantly, the griddle is too hot.
I just used the 1/4 cup measure to spoon out the badder.
Maple syrup is a must here and served with butter or I prefer Brummel and Brown.
Our oven had something burnt on the bottom so we could not broil the grapefruit. Lupe cut the Ruby Red grapefruits and then ladled a little of the following mixed together over them.
Honey (we ran out of Lupe's honey from this summer, so store bought it is)
Apricot preserve (we had some left over from the ruglach that had been pureed)
This was just plain yummy. The kids loved it too.
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