Monthly Archives: June 2013

Tortellini Vegetable Bake

tortellini vegetable bake

A couple from church recently had their first baby:  a beautiful little red-headed girl.  🙂  This gave me a chance to cook something for them for supper, which also meant I got to have a little fun.  I saw this lovely casserole on Pinterest and thought it would be just the right dish to send to our friends.  Even better, it made a big casserole, so I divided into two pans and kept half for me to eat on this weekend.  Yay!  A new baby, helping friends, a new recipe, and even some left for me!  Counting my blessings!  (What can I say:  I miss my “goulashes.”)

Anyway, this particular casserole has lots of fresh veggies and cheese-stuffed tortellini, smothered in a creamy cheese sauce.  Take my word for it, it’s yummy!  And get this:  No cream of mushroom soup.  I think that’s pretty cool.  It was a first for me, anyway.

The original recipe can be found here:  http://www.bhg.com/recipe/tortellini-vegetable-bake/

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Ingredients:

  • 1 (19 ounce) packages refrigerated cheese tortellini
  • 1 1/2 – 2 cups fresh sugar snap peas, trimmed and halved crosswise
  • 1/2 cup thinly sliced carrot (1 medium)
  • 1 tablespoon butter
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons all-purpose flour
  • 1 1/2 teaspoons dried oregano, crushed
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1 cup milk
  • 1 (8 ounce) package cream cheese, cubed and softened
  • 1 tablespoon lemon juice
  • 1 cup quartered cherry tomatoes
  • 1/2 cup coarsely chopped red or green sweet pepper (1 small)
  • 1 cup shredded mozzarella cheese
  • 1 cup cooked, shredded chicken

Directions:

  1. Cook tortellini according to package directions, adding sugar snap peas and carrot for the last 1 minute of cooking; drain.
  2. Meanwhile, in a 12-inch skillet melt butter over medium heat. Add mushrooms; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet.
  3. In a screw-top jar combine broth, flour, oregano,garlic salt, and black pepper. Cover and shake until smooth. Add to the same skillet; add milk. Cook and stir until thickened and bubbly. Add cream cheese; cook and stir until smooth. Remove from heat; stir in lemon juice.
  4. Stir tortellini mixture, mushrooms, tomatoes, sweet pepper, chicken, and mozzarella cheese into cream cheese mixture.
  5. Spoon into an ungreased 3-quart rectangular baking dish. Bake at 350-degrees, covered, about 30 minutes or until heated through.
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Sally Lunn Coffee Cake

sally lunn coffee cake

Howdy!  It’s been awhile.  Life just gets busy, and I haven’t cooked any new recipes lately.  However, a couple of days ago, I was hungry for breakfast, but I didn’t want eggs.  There wasn’t any cereal that I wanted, so I started searching my cookbooks.  I ran across a recipe called “Quick Sally Lunn.”  There was no description, no picture, just a recipe in the coffee cake section.  That was my only clue as to what I would be getting from this recipe.  I had never heard of Sally Lunn, quick or otherwise, but I had the ingredients and decided to give it a try.  I was in for a treat; it turned out to be quite tasty!  It has a spongy quality to it, but it is also a very fine, rather crumbly bread.  The bread itself also has just a hint of sweetness, and since this recipe happens to have a brown sugar topping, it was even sweeter.  By no means was it too sweet, however.

There seems to be quite a history behind Sally Lunn bread, and it did start out as a yeast bread.  There are plenty of those recipes floating around out there that you can google, but I think it’s more common nowadays to make some type of quick version of the bread, like this recipe.  A quick internet search brought up recipes for muffins, loaves, coffee cakes, stuff for breakfast, stuff for lunch and supper; the whole gamut was covered.  If you’re feeling adventerous, pick a recipe and have at it.  In fact, why not pick this one?  😉

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Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 2 beaten eggs
  • 3/4 cup milk
  • 1/2 cup cooking oil
  • 1/4 cup brown sugar
  • 1/2 tsp. ground cinnamon

Directions:

  1. In a mixing bowl, stir together the flour, granulated sugar, baking powder, and salt.  Make a well in the center.
  2. In another bowl, whisk together eggs, milk, and oil.
  3. Pour liquid ingredients into dry ingredients.  Stir just until moistened.
  4. Pour into a greased 8x10x2 baking pan (or 9x9x2).
  5. Combine brown sugar and cinnamon; sprinkle on top of batter.
  6. Bake at 400-degrees for 15-25 minutes.  (If you use a square pan, it will take 20-25 minutes.  The rectangle pan will be 15-20 minutes.)
  7. Serve hot with whipped butter or cream cheese, if desired.  Serves approximately 9.

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From page 16 of Better Homes and Gardens Quick Breads Cook Book, copyright 1975.

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