Thursday, August 25, 2011

Creamy Tomato Tortellini

Melissa contributed this one to the 2nd Sisters Cookbook (page 82).  I like it because it's a top-of-the-stove (TO YOU!) dinner, which is nice when it's blazing hot outside.  Also, it uses dill weed!  You needed more recipes that call for dill weed. And it's a quick recipe - ready in less than 30 minutes.

2 T. olive oil

2 cloves garlic, minced

1 14.5-oz. can chicken broth

1 28-oz. can petite diced tomatoes

2 pkgs. (9-oz. each) refrigerated tortellini

1/4 tsp. each cracked pepper, dill weed, and baking soda

1 1/2 c. whipping cream

1/2 lb. cooked and shelled shrimp (optional) - I opted not to do the shrimp since Brian is allergic

In a large, deep skillet, heat olive oil on medium.  Saute garlic (it will take less than a minute, so be ready with the next ingredients).  Stir in chicken broth slowly to cut down on the splash attack, then add tomatoes.  Bring to a simmer.

Add tortellini to simmering broth and tomatoes and cook, covered, for five minutes on medium-low.  Stir in pepper, dill, and baking soda.  Gently stir in cream and shrimp.  Return to simmer, stirring occasionally.  Sauce will thicken slightly, but if you want it thicker, stir 1 T. cornstarch into cream before adding it.

Makes 6 to 8 servings.  (We had it with Italian artisan bread from Costco.  Delicious!)

Saturday, August 20, 2011

Peachberry Freezer Jam

Well, it's peach season and that means there are two things you must make before the peaches leave us.  The first thing is Peaches and Cream Pie with Sugar Cookie Crust.  I make this once a year.  Best day of the year.  The other thing you must make is this peachberry freezer jam.  My friend Klixi brought this to us at Christmas time with a dozen warm rolls.  Second best day of the year.  This jam is so delicious and easy to make.  Even a toddler can do it!

8 C Peaches peeled, and mashed

1 1/2 c raspberries, mashed

1 c blackberries, mashed

6 C Sugar

2 - 6 oz pkgs of Raspberry Jell-O

8-10 freezer containers
Our berries were really seedy, so I followed Nicole's Jam Champion Advice and drained off half of the seeds.  I did not, however, follow her advice to not wash the berries and mine was a bit runny, just as she predicted.  Duh.  Always listen to a Jam Champion.

Mix peaches, raspberries, and sugar in a large saucepan. Cook until sugar dissolves, about 10-15 minutes once warm. Add Jello-O and bring to a hard boil. Boil for 2-3 minutes. Pour into containers and put into the freezer.