Quick Tortellini and Spinach Soup

Yum

In the aftermath of leftover turkey from Thanksgiving, about day 3 I was ready to have something simple and with a little zip to it.  Don't get me wrong I love our turkey dinner and all the leftovers we have, but it tends to be a little bland after a while.

I wanted a dish that had some different flavor to it.  Since we eat Mexican, Asian, and Italian food so much I was missing the spices.  So out of that was born this "quick" soup.  And when I say quick I mean super quick!  It's done by the time you twirl around twice and snap your fingers!

Now this is a simple soup.  Great flavors but not complex.  Most items you have in your pantry and freezer.  I always keep ravioli and tortellini in my freezer for quick meals, so it's perfect that this soup uses tortellini to give it some hearty substance.  You could substitute ravioli as well and it will be perfect.  Another pantry item that is essential is diced tomatoes.  I always have those on hand.  They lend flavor an body to the soup.  I used a can of petite diced tomatoes, but use what you have on hand.

Throw in some garlic, onion, spices, and some fresh spinach. and wrap it up with some low sodium chicken broth and call it a day!  This soup is definitely on the go to list of quick and satisfying meals!  It reheats well the second day too, so save some for lunch.  Who can beat a fresh and tasty bowl of hot soup in under 30 minutes?  Especially one that is bursting with Italian flavors and is perfect during the cold weather with a piece of crusty bread and a side salad.

Enjoy!

Quick Tortellini and Spinach Soup

serves 4

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups low sodium chicken broth
1 cup water
1 (14.5 oz) can petite diced tomatoes, including the juice 
1 (9 oz) package refrigerated cheese tortellini
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
salt and black pepper
3 cups baby spinach, rough chop  

Heat 1 tablespoon olive oil in a medium stockpot over medium heat. Add onion and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.  Add garlic and cook 30 seconds. 

Add chicken broth, water, diced tomatoes, tortellini, basil, oregano, thyme, and a bay leaf.  Stir to combine.  Add salt and pepper, to taste.

Bring to a boil, then reduce heat and simmer 5-6 minutes , until tortellini is cooked. Add spinach and cook another 2 minutes until wilted.   

Serve hot. 

Banana Oat Muffins

Yum

I've been slacking!  I know that I haven't posted anything in quite a while, but I'm back.

I decided to take a small break over the Thanksgiving holiday to recharge.  Boy did I need that!  It seems like work is in full swing more than usual now, plus being in a new home, and new routine, with the addition of all the holiday stuff to do I felt exhausted.  I'm sure you know the feeling.  So a much needed break was in order.

How was everyone's Thanksgiving?  Did you get enough turkey?  I've still been cooking up a storm.  I have so many dishes to bring you over the next couple of weeks.  All tasty and comforting.  So while I may have been slacking in my posts today's dish is not slacking on the flavor!

BANANA OAT MUFFINS

I've been cooking a lot of muffins lately.  My weakness, I know.  But don't you just love them?  This muffins uses your over-ripened banana that you have hanging around, plus I threw in some oats for a healthy dose.  What a great combination.  I found the idea on Pinterest (of course...) where they made mini muffins with the bananas and oat combination.  I knew I had to make them, but since I like big, sock-it-to-me muffins I adapted the recipe to suit my taste.

Imagine piping hot muffins filled with the aroma of bananas and cinnamon.  One bite and you notice the texture is a little more crumbly, with subtle hints of earthiness.  Pure Heaven!

Again these are easy to whip up on a weekend morning.  I made a small batch, enough for a family, but you can double this and have 12 muffins if you choose.  Remember they freeze perfectly and are great grab and go breakfasts!

So no more slacking for me....watch out for more exciting recipes to come!

Enjoy!





Banana Oat Muffins

serves 6

adapted from Aberdeen's Kitchen

3/4 cup flour
1/2 cup oats
1/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1 large egg, beaten
1/2 + 2 Tablespoons cup 2% milk
1/4 cup vegetable oil
1teaspoon vanilla extract

1 bananas, mashed

Preheat oven to 400 F and spray a 6 cup muffin tin with cooking spray.

In a large mixing bowl, combine flour, sugar, oats, baking soda, baking powder, cinnamon and salt. Whisk to combine. In a medium bowl, add egg and whisk. Add milk, oil, and vanilla, and whisk together Add the mashed bananas to the egg mixture and stir until completely mixed.

Add the we ingredients to the dry and stir just until combined. Do not overmix.

Scoop the batter into the muffin tins filling most of the way to the top. Cook for 18-20 minutes or until done and golden brown. Remove pan from the oven and allow to cool 5 minutes. Remove muffins from the pan and place on a wire rack to cool.

Pumpkin Pecan Crumb Topped Muffins

Yum

Have extra cans of pumpkin?

I'll show you what to do with it.  I always seem to have either an open can or extra cans of pumpkins around.  One good way to save that pumpkin is to portion it into muffin tins and freeze them.  Then you can take out a couple, thaw them and use them all winter in recipes.  Pumpkin smoothie anyone?

Another way is to make my fabulous Pumpkin Pecan Crumb Topped Muffins.  Hot from the oven, bursting with the aromas of fall, these muffins will bring comfort to your soul!  Filled with pumpkin, and spices such cinnamon, ginger, and cloves, and topped with a sugary crumble, you will be dancing a jig when you bite into these tender muffins.  

PUMPKIN PECAN CRUMB TOPPED MUFFINS

Perfect for breakfast on Thanksgiving morning, or the day after! 

MAKE AHEAD!  You can make these ahead and just reheat them in the oven covered in foil, at 350 degrees for 10 minutes.  How simple is that?  Or you can freeze any leftovers to pull out for a quick breakfast on the run during winter.

Any way you serve these up they are a winner!
Enjoy!

Pumpkin Pecan Crumb Topped Muffins

Makes 6

1 1/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup canned pumpkin
1/4 cup 2% milk
2 Tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans

Crumb topping:
3 Tablespoons packed brown sugar
3 Tablespoons finely chopped pecans
2 Tablespoons all-purpose flour
2 Tablespoons cold butter

Preheat oven to 400 degrees.

In a large mixing bowl add flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.  Whisk to blend.  Add the egg, pumpkin, milk, oil, and vanilla.  Stir together just until combined.  Fold in chopped nuts.

In a small bowl add all crumb topping ingredients. Cut in butter with 2 forks or using your hands until the mixture is crumbly.

Using a scoop, fill muffin tins, sprayed with non-stick cooking spray, almost all the way full.  Top with crumb topping.

Bake 20 minutes until tops are golden brown.  Allow to cool in the pan 10 minutes, then remove from pan.  Serve warm.