Asiago Tortellini Soup with Black Pepper Flatbread

Since we have been experiencing hints of fall weather recently, I decided to make a soup for dinner the other night. I came across this recipe on the Cooking Light website and was happy I did. This was so simple and very fast. I made a black pepper flat bread as suggested and it was the perfect compliment!

Asiago Tortellini Soup
Courtesy of Cooking Light

Ingredients: 

-1 (9-ounce) package fresh three-cheese tortellini 
-1 (14-ounce) can fat-free, less-sodium chicken broth (vegetable broth if making vegetarian)
-2 plum tomatoes, chopped 
-1/4 cup chopped fresh basil 
-1/2 cup (2 ounces) shaved fresh Asiago cheese 
-Basil leaves (optional) 
-Freshly ground black pepper (optional)
 

Directions:
Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, combine broth and tomato in a medium saucepan; bring to a boil. Remove from heat; stir in basil. Cover and let broth mixture stand until pasta is done. Add drained pasta to broth mixture. Ladle soup into shallow bowls; sprinkle each serving with cheese. Garnish with basil leaves and pepper, if desired.


Black Pepper Flatbread
Courtesy of Cooking Light 

Ingredients: 

2 garlic cloves, minced 
1 tablespoon minced fresh oregano 
1 1/2 teaspoons coarsely ground black pepper 
1/4 teaspoon kosher salt 
1 (13.8-ounce) can refrigerated pizza crust dough 
Cooking spray

Directions:

Preheat oven to 400°. Combine first 4 ingredients in a small bowl. Unroll dough onto a baking sheet coated with cooking spray; form into a 12 x 9–inch rectangle. Lightly coat top of dough with cooking spray; sprinkle evenly with garlic mixture. Bake at 400° for 15 minutes or until golden. Cool flatbread; cut into 6  large slices.




 

Texas Chili

I found this recipe in the October 09 edition of Martha Stewart Living and I have been dying to make it. I decided there was no better way to welcome November and the upcoming chilly weather than with a bowl of homemade chili. I guess I should start by saying that I love chili but have never attempted to make it. This recipe was delicious and the beef was so tender.  It's a bit time consuming with all the chopping, soaking and seeding, but the results are definitely worth all of the hard work. Not to mention, we now have enough leftovers for the next few days. Christian and I both agreed that this will be made again. I hope you enjoy it as much as we did!

Ingredients:
Courtesy of Martha Stewart Living


8 whole dried chilis (5 ancho and 3 guajillo , or all ancho)
3 tablespoons of safflower oil, eyeball ( I used olive oil)
3 lbs trimmed beef chuck, cut into cubes, 1/2 inch or smaller
2 large onions, coarsely chopped
7-8 cloves of garlic, minced
2 jalapeno peppers, seeded and minced
2 1/2 teaspoons ground cumin ( i used quite a bit)
1 1/2 dried oregano (i used quite a bit)
1 28 oz can of whole peeled tomatoes, pureed with their juice (i used crushed)
4 cups of water
water for soaking chilis
2-3 teaspoons of white vinegar
coarse salt and pepper to taste
(i served over rice but this is optional)

Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.

Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.  (forgot to take picture of beef)

                               

Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. 

Black Bean Soup with Lime Shrimp

In the past, I was not that much of a seafood person. I am not a fan of anything that taste too "fishy." However, recently I have started to add it into my diet and much to my surprise I have started to enjoy my seafood adventures. I spotted this recipe in one of my cookbooks and decided to make it for a few friends. We all loved it! Soup is such a comfort food for me...and this one hit the spot. This soup is light, full of flavor, filling, and a little spicy. This is certainly a crowd pleaser and it's pretty too!

Black Bean Soup with Lime Shrimp
Courtesy of Express Lane Meals

5 tbl of extra virgin olive oil

1 medium onion finely chopped

4 garlic cloves chopped

2 tbl chili powder

1 tsp of ground cumin

1/2 rsp of red pepper flakes

1/4 c fresh flat leaf parsley

16 jumbo shrimp, peeled, deveined

2 14 oz cans black beans rinsed and drained

1 14 oz can diced fire-roasted tomatoes

5 cups chicken stock

zest and juice from 2 limes

salt and pepper

hot sauce to taste

Heat a medium soup pot over medium-high heat with 2 tbs of the extra virgin olive oil. Add the onions and 3/4 of the garlic, the chili powder, cumin, salt and pepper. Cook until onions are tender, stirring frequently.

While the onions are cooking, in a dish combine the remaining garlic, 3 tbs of extra virgin olive oil, red pepper flakes, lime zest, parsley, and a pinch of salt. Add the shrimp and coat them in the mixture.

Add the black beans in with the onions. with a potato masher or a fork mash up half of the beans. Add the fire-roasted tomatoes, chicken stock and stir. Turn heat up to bring to a bubble.Once it bubbles turn it down and let it simmer for about 10 minutes.

Preheat a large skillet over medium-high heat. Once skillet is hot, add shrimp and cook them for about 2-3 minutes on the first side. When you turn the shrimp add the lime juice and continute t cook for another 2-3 minutes until the shrimp are pink.

Once that is done, you are ready to serve! Season the black bean soup to taste with salt and pepper. Laddle the soup in a bowl and top with the shrimp.