Tortellini Soup

Several people have recently mentioned the fact that I haven't posted any new recipes in a really long time. This is true. Worst pregnancy symptom ever: not enjoying food - the sight of it, the smell of it, the making of it and especially the eating of it. Anyone who tells you morning sickness disappears by 13 weeks is delusional. In fact, the person who invented the term morning sickness is likewise delusional - or cruel. The second worst pregnancy symptom: not liking popcorn. My husband is fully to blame, this being his child who has obviously inherited a disdain for those fluffy, salty, buttery delights.

I'm happy to announce that I will might start food blogging again. I still don't like food but I think "nesting" has kicked in and I feel guilty for not feeding my husband properly.

I found this recipe here but I have torn it to shreds since I disagreed with nearly everything she wrote, except for most of the ingredient list. I was tempted to write about it but I read in Proverbs 10 yesterday that he who slanders others is a fool, so I decided to keep my mouth shut ;)

Olive oil, a generous amount

1 onion, diced

2 cloves garlic, minced

1 tbsp dried basil (or you could throw in about 1/4 cup fresh at the end)

1/3 cup flour

1 can tomato paste (156ml)

1 can diced tomatoes (796ml), I use unsalted

8 cups chicken broth

Pepper, to taste

1 cup cooked, shredded chicken (optional)

1 pkg tortellini, fresh or frozen (750g)

Fresh baby spinach, a few handfuls

1/2 cup fresh Parmesan cheese

1 cup half and half cream (or milk)

Salt, if needed

1. Sauté onion, garlic and basil in olive oil, adding the garlic and basil near the end of cooking time as it only needs a minute or so.
2. Stir in flour and continue cooking for one minute.
3. Transfer to a cooking pot along with the tomato paste, tomatoes, chicken broth, pepper, chicken (if using) and simmer until heated through or until you are almost ready to eat.
4. Add tortellini and spinach and simmer another 10 minutes.
5. Remove from heat and stir in Parmesan cheese and cream. The original recipe stated to heat the cream before adding it to the soup to prevent curdling. I wonder about this because I put cold cream in hot coffee every day. However, the power of suggestion was strong and I feared losing a whole pot of soup, so I went ahead and warmed it. If you want to live on the edge, try it cold and let me know how it goes. I'm curious.

I have bags of cooked, shredded chicken (otherwise known as leftover turkey from Christmas) in my freezer. It's very convenient, I must say.

Update: As the soup cooled it got really thick. I think if I made this again, I would omit the flour. I don't think it is necessary.

Grilled Lamb, Spinach & Pasta Salad with Balsamic Vinaigrette

Now before you get all excited, no cute, fluffy little lambs were harmed in the making of this salad. Unfortunately. Simply because this is Canada and lamb steak is impossible to find. And, no it is not the same as lamb chops. So, in the making of this salad, ugly cows were used instead. A friend suggested that since this is Canada, I should have used moose steak. Maybe next time?

Use as much or as little of the following ingredients as you wish.

Salad Ingredients

Medium-sized pasta (such as shells, bow ties)
Baby spinach
Cherry tomatoes
Feta cheese
Red onion
Grilled lamb or beef steak, cooled and cut into strips
Fresh chopped oregano (you can substitute dried oregano)

Balsamic Vinaigrette
1 cup olive oil
1/2 cup balsamic vinegar
1 or 2 cloves of garlic, minced
Cracked pepper

• Grill the steak as desired. I marinate the steak prior to grilling. (See below.) Wrap it in foil or put it in a sealed container and chill. You can do this the evening before you make the salad.) Cut into strips.
• Boil the pasta and rinse under cold water until pasta is cool.
• Toss all the salad ingredients. 
• Just before serving, add the vinaigrette. (The spinach wilts very quickly.)
• For the vinaigrette, throw everything into a blender. This keeps in the fridge for weeks. If you want a stronger flavour, use a 1:1 ratio of oil and vinegar.
• Quick marinade: 1/3 soy sauce, 1/3 lemon juice, 1/2 cup oil, 1/4 cup Worcestershire sauce, 2 - 4 cloves of minced garlic, 1 tsp basil, cracked pepper.