My friend circle has had a baby explosion in the last year (10+ babies born and counting!). I've become a self-proclaimed baby shower expert, and enjoyed making personalized gifts for each baby. I've made this type of cover a few times now, but this is the first time I've added a trim. It wasn't intentional, to be honest, but after not cutting the top material correctly, I had to add material to the bottom. I followed the tutorial here. You can do it! Super easy even for the beginner seamstress.
Saturday, October 4, 2014
Creamy Spinach Tomato Tortellini
I made this wonderful pasta dish last week, so I thought I'd share. Sorry there's no picture; I've seen it all over Pinterest lately. I hope you enjoy!
- 1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
- 2 teaspoon minced garlic
- 1 cup chopped fresh spinach
- 1 (14.5 ounce) can petite diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon onion flakes
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 1/4 cup grated Parmesan cheese
Instructions
- Begin by boiling your tortellini noodles until they are al dente. Follow thedirections on the bag for boiling time.
- While the tortellini is boiling, chop the spinach roughly.
- Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so.
- Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
- Cook and stir over medium high heat until the mixture begins to bubble.
- In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
- Add the creamy mixture into the the skillet along with the parmesan cheese.
- Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
- Add the drained tortellini and mix together gently.
- Serve and enjoy!
Creamy Chicken Noodle Soup
- 2 cups dry medium egg noodles
- 1 lb boneless skinless chicken breasts*
- 1 1/2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/3 cups chopped carrots (3 carrots)
- 1 1/3 cups chopped celery (3 stalks)
- 3 cloves garlic, minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 3 Tbsp chopped fresh parsley
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1/4 cup butter
- 1/4 cup + 2 Tbsp all-purpose flour
- 2 1/2 cups milk (I used 1%)
- 1/3 cup heavy cream
Directions
- Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.
- In a large pot, heat 1 1/2 Tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.
- Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps (it will take a lot of whisking to smooth since this is a lighter roux - lesser ratio of butter to flour). Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir. Serve warm with fresh bread or crackers if desired.
- *If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.
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