Thursday
Tortellini with spinach in broth (recipe in the comments)
Sauteed zucchini and red onion in balsamic
Mint M & Ms (which J ate pre-dinner while M talked to his mom)
Cherry Garcia (which M finished over Mythbusters)
Hot tea
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This is one of the first recipes we made out of our original wedding gift subscription to Cooking Light. It has been a long standing "speed meal" of choice, by which we meal a meal that is speedy to prepare, not to eat! It has the class of a much harder dish - the wine gives the broth an unexpected elegance - with the ease of packaged tortellini. This is a wonderful meal after a stressful day when you just want to crash. It takes no time to prepare, but makes you feel pampered.
Prep Notes
Difficulty: Super easy
Chopping: Garlic, tomato, zucchini, onion
Time: 20 minutes
Make ahead: It's best fresh since the tortellini absorbs a lot of broth if you keep it, but the soup can be refreshed by adding dilute broth.
Reaction
J: "How can so fast be so good???"
M: "I'm a tortellini monster."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Tortellini and Spinach in Broth – Cooking Light
Serves 4
1 T olive oil
5 garlic cloves, thinly sliced
½ cup white wine
6 cups broth
2 (9 oz.) packages cheese tortellini
1 ¼ cups tomato, chopped
6 oz. baby spinach (1 pre-washed bag)
1 T butter
Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook for 30 seconds, stirring constantly. Stir in wine and broth. Bring to a boil and cook for two minutes. Add tortellini and cook for 6 minutes. Stir in tomato and spinach and cook until spinach wilts. Add butter and cook until butter is thoroughly melted.
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