|Posted on March 13, 2013 at 11:20 PM|
Still sticking with that great Mediterrenean Diet-I am just not goin to give up. For the past week I have been jotting down recipes to test and coraling people to test taste them for me. I really could use at least three more days in the week and maybe make some new friends. Only kidding, because I have the greatest friends.
Monday I decided to play my version of the Food Networks program called CHOPPED. I just love that show because it is so creative. The format actually is a competetion between four chefs. The goal is for the chefs to create a three course meal by using mystery items in a basket for a $10,000.00 prize. Of course I am competing against myself the prize being dinner.
I searched the refrigerator, freezer, pantry and my stash on my shelves in the garage for items that I could possibly use and I began my adventure. A good bet was to make a soup that would fit into my new food guidelines. Well I always have vegetables and I came up with carrots, 2 baby zucchini, one half of a container of mushrooms, a handful of Italian tomatoes, 1 onion and 3 cloves garlic, 1/4 jar of black pitted olives and low an behold a package of cheese tortellini that I was going to use with my homemade pesto, but I never did because my grandson was visiting and he is allergic to nuts and I had used pine nuts in the pesto. Also I picked out some spinach leaves from some mixed greens that I had not used. I always have Kitchen Basic's Unsalted Broths on hand as well as olive oil, canola oil, all kinds of vinegars and herbs. Looking at all the items I collected, it was a no brainer that all of these various ingredients certainly could be combined to make a hearty Italian Tortellini soup.
This is not going to be a conventional way of writing a recipe, I am just going to tell you what I did.
First I used that crazy plastic onion chopper everyone was buying a few years back, It was one of the best gadgets that I bought. It chops all kinds of vegies in small uniform pieces. I use it several times a week. So that was the first step, chopping everything all in these small uniform pieces with the exception of the spinach, which I hand shredded. Using my favorite deep saute pan i added a couple of tablespoon of olive oil to sauted the carrots and onion until tender. Added the garlic and cooked for a few minutes.
I added a carton of Kitchen Basic's Unsalted Vegetable Broth to the saute pan as well as all the remaining ingredients except about 1 tablespoon of Red Wine Vinegar. Bring to a boil, lower heat, cover and simmer until the pasta is tender. Add the vinegar which is optional.
This game is a fun thing to do at end of the week when you want to clean out your refrigerator and honestly you can come up with some great recipes. Serve with some crusty pulled apart bread and small bowls of olive oil for dipping. Don't forget the rosemary.