We're extremely sorry for the long hiatus. Tori casually went to China for half of February which didn't leave us a lot of time to cook and blog and wine. Becky was forced to eat candy while she was gone...
China was a great experience. Tori actually cooked with a hot pod over there. A hot pod is essentially a boiling pot of water placed in front of you and you individually cook veggies, noodles and lamb. Wasn't really a fan of the lamb but she gave it a go. It was all about trying new things and going with the flow. Very zen.
While Tori was gone, Becky was cooking up a storm. She experimented with ricotta sausage lasagna, chicken noodle soup, baked pesto pasta, and breaded chicken legs with garlic roasted broccoli.
Onto tonight's dish!
Tonight, we used a recipe from skinnygirl.com for tortellini mushroom soup. We eliminated some ingredients such as garlic and halved the broth to make it heartier.
We used:
4 cups of low sodium chicken broth
1 cup water
2 tablespoon butter
1 onion
1 stalk celery
1 colored carrrot
A blend of bella and shitake mushrooms
A package of cheese tortellini fresh from Trader Joe's
We added:
salt and pepper to taste
freshly grated Parmesan
and a bottle of Riesling.
First we diced all of our veggies and sauteed them in butter until tender. Then we added the chicken broth and water. Brought it to a boil and added the tortellini. We tasted it and it was a little bland probably because of the low sodium broth. So we added salt, pepper and parmesan. Next time we would use a beef broth to deepen the flavor.
The veggies really enhanced the flavor of the broth to give it that authentic homemade taste. In total this meal took 20 minutes. It was very quick which was great because we were hungry hippos.
As a side note, the recipe said it served 4. The package of tortellini served 3. As a main course for 2 hungry hungry hippos, it served 2.
Stay tuned for next week's beef stroganoff!
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