Tortellini Primavera

Tortellini Primavera

Julia   

This delicious and creamy casserole is perfect for a weeknight dinner. 

Tortellini Primavera – Adapted from Pioneer Woman

Ingredients

• 2 T minced onion
• 1/2 tsp. minced garlic
• 1 C diced/sliced carrots
• 2 C cauliflower florets
• 1/2 C chicken broth or stock
• 1 1/2 C frozen peas
• 1/2 C diced, cooked ham
• 2 C frozen tortellini
• 1 tsp. dried basil
• salt and pepper, to taste
• 1/4 C whipping cream
• 1/4 C Parmesan cheese

Directions

Start the tortellini cooking in a large stockpot following the package directions.  Drain and rise when al dente.  Set aside. 

Meanwhile, sauté the carrots, onion, cauliflower and broccoli over medium heat for 3-4 minutes.  If needed, add a spray or two of olive oil.  Then, add in the chicken stock and simmer for 4-5 minutes until crisp-tender. 

Add in the diced ham and peas.  Simmer for 2-3 additional minutes.  Then, add in the tortellini. 

Season with basil, salt and pepper.  Top with the 1/4 C heavy cream and stir until combined and warm throughout. 

Mmmmm…  Serve warm and enjoy! 

Crunchy Yellow Pea Poppers

Crunchy Yellow Pea Poppers

Julia   

Here’s an easy and healthy back-to-school snack!

Crunchy Yellow Pea Poppers

Ingredients

• 1 C yellow split peas
• water
• 1 T olive oil or butter
• salt and pepper, or other seasonings as desired

Directions

Begin by placing the split peas in a large bowl and covering them with cool water. You’ll want them to be covered by at least 1 inch of water. Allow the peas to sit, hydrating, for 4 hours.  Then, rinse and drain. 

Pat the peas dry with a tea towel and then warm a skillet over medium heat.  Add the butter or olive oil and then, add the peas about 1/3 of them at a time, to the skillet.  Season with salt and pepper and sauté over medium heat for 5-7 minutes until lightly browned and crunchy.  Repeat with the remaining peas. 

Cool and store in an airtight container.  Enjoy!

Beef and Barley Soup

Beef and Barley Soup

Julia   

Honestly, we don’t eat a lot of red meat around here.  We’re not big fans, but occasionally, it does taste good, especially in a soup.  Paired with barley, this veggie-filled beef soup is perfect for a chilly winter day. 

Vegetable and Barley Soup – Adapted from Good Cheap Eats

Ingredients

• 1/2 lb. stew beef, cubed into small bite-sized pieces
• 1 1/2 C sliced carrots
• 1/4 C diced celery
• 1/4 C diced onion
• 1/2 C barley (not quick cook)
• 1/2 red bell pepper, diced
• 1 can diced tomatoes
• 1 can tomato sauce
• 4 C chicken broth
• 1 tsp. herbs de Provence seasoning
• 1/2 C peas, frozen
• salt and pepper, to taste

Directions

Begin by browning the beef on all sides in the bottom of your stockpot.  Add in carrots, celery and onion, sautéing for about 5 minutes. 

Add in the barley and bell pepper and sauté another 2-3 minutes until barley is slightly toasted. 

Pour in the diced tomatoes, chicken broth and tomato sauce.  Stir well. 

Stir in the herbs de Provence seasoning and salt and pepper.  Reduce the soup to a simmer and simmer, covered for 15-20 minutes.  Stir occasionally. 

Add in the frozen peas, and continue simmering for 10 minutes. 

Remove from the heat and serve warm. 

Enjoy!