In the midst of all this bucolic splendor, I am also getting my house ready to sell...trading in our beautiful empty nest in the quiet country, for a sleeker, more couple oriented life in the big city...that being said, time is precious and as much as I love cooking, I have to have the place ready to show in a hot sec.
I have always stocked my pantry with a few "dump" recipe items so I can toss everything into one pot and have dinner on the table lickety-split with cleaning as easy as a trip to the recycling bins.
These have been some of my "go-to" standards during the holidays, transition days around travel and the quick pinch when unexpected guests arrive.
My pantry usually contains boxes of low sodium chicken broth, 14.5 ounce and 28 ounce cans of tomato products, various canned beans, jars of salsa, olives, all kinds of pasta, rice and grains...right now I have cans of pumpkin...a few quick bread mixes...some canned crab meat... My downstairs freezer serves as a pantry as well. There I keep homemade stocks, fruit and vegetables purees, a ready supply of filled pastas, my homemade pasta sauce and meatballs...I also have on hand frozen biscuits, breads, puff pastry, phyllo dough, homemade pie crust mix (just add water!) ...I have some of my staple frozen veggies there too...corn, peas, butternut squash, artichoke hearts, pearl onions...tater tots !!!
This weekend purports to be a very busy one. I will take stock and add to my shopping list corn tortillas, Manchego cheese, fresh baby spinach, Parmesan cheese (because I have run out...oh the humanity!) , some salad fixings and a French baguette...but it looks like everything else is ready for me.
Friday night we will be enjoying my "so easy it is embarrassing" Tortellini Soup also known as Christmas soup; I made this for Christmas one year...and because it is red and green, the name stuck. Saturday's menu boasts Cheesy Black Bean Bake, now some of you who follow my blog will note that this is a simplified version of an already simple recipe I posted a while back. Recipes develop and evolve over time and this one is no exception. Both versions are delicious but this one has fewer steps and ingredients. I invite you to try both! Sunday will be "Klieke Night"...as my Dutch grandmother would say, when she would hunt through the fridge for left overs and see what was what...klieke in her vernacular meant an odd collection. I'm feeling pretty good about my plan for the weekend... I hope these recipes can give you some time and a little peace of mind...you'll have a delicious dinner for your family in no time!
Please enjoy...Tortellini Soup with Spinach and Tomatoes
Serves 4-6
Ingredients
5 cups low sodium chicken broth
1 cup water
1 package fresh tortellini ( I prefer the three cheese variety)
1 14.5 ounce can fire roasted tomatoes, crushed
2 large handfuls baby spinach
Pinch of white pepper
1/2 tsp. minced garlic or garlic powder
Pinch of cayenne pepper, optional
Parmesan cheese for garnish
Fresh basil, optional garnish
Method
In a soup pot, over medium high heat, combine the broth, water, tomatoes and spinach.
Add the white pepper, garlic and cayenne and stir to combine.
Bring just to a boil and then reduce to a simmer until all the spinach is wilted.
Increase the heat and bring to a soft boil.
If the soup seems thick, add more liquid to desired consistency...it should be brothy
Taste for seasoning and adjust.
Add tortellini and cook according to package directions.
Serve immediately in warm soup bowls.
Garnish with cheese and torn basil.
Serve with a tossed salad and crusty French bread.
Recommended wine: Chianti Classico
Cheesy Black Bean Bake
Serves 4
Ingredients
12 small fresh corn tortillas
2 15 ounce cans of black beans, rinsed and drained
1 tsp, jalapeno, minced
1 jar salsa (I used Trader Joe's Green Tomatillo salsa verde..medium heat)
1 tsp. cumin
2 cups shredded Monterey Jack or Manchego cheese
Vegetable oil
Salt and pepper to taste
1/2 cup beer (I use Sam Adams Lager)
Sour Cream, avocado and cilantro optional garnishes
Method
Preheat oven to 400*F
Lightly oil a 1 1/2 quart casserole/baking dish and set aside.
In a large saute pan, heat a teaspoon over medium heat.
Place half of the beans and the beer into the pan.
With a fork or potato masher, mash the beans until a somewhat smooth.
Add the salsa, cumin and a pinch of salt and pepper to the bean mixture, combining thoroughly.
Taste and adjust for seasonings.
Turn off the heat.
Using tongs, one at a time, carefully dip the tortillas into the bean "slurry", coating both sides and carefully place it in the prepared casserole dish.
Place 2 tbsp of cheese in the middle of the tortilla.
Top the cheese with a heaping tablespoon of beans.
Fold the tortilla over to form a half moon shape and repeat with remaining tortillas.
Slightly layer each half moon, one onto the next so all the tortillas fit into the dish in one layer.
Spoon the remaining sauce over the tortillas.
Top with remaining cheese.
Bake for 20 minutes or until the cheese is golden brown and the dish is bubbly.
Serve with extra salsa, a dollop of sour cream, diced avocado, and some chopped cilantro (or parsley)
**I have been known to add some cooked spinach and or canned pumpkin to this recipe to stretch it to 8 servings...the pumpkin marries well with the spicy nature of the beans!
Beverage recommendation: Southern Tier's Pumking Imperial Ale
Bon Appetit!
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