Categories

Pumpkin Banana Bread

October 24, 2011 ·

An overabundance of overripe bananas is never a bad thing.  We all know those little black bananas mean that in the near future, some sort of banana treat will be made.  Banana bread is always a safe bet, but this time of year I find myself wanting to make something with pumpkin as well.  What better way to combine the two than to make Pumpkin Banana Bread.   

This Pumpkin Banana Bread is very easy to make.  Made with part whole wheat flour and less sugar, it becomes a healthier option.  The bananas add natural sweetness, which along with the pumpkin, yield a moist and delicious bread.  It’s not quite banana bread and not quite pumpkin bread, but a delightful combination of the two.     

Pumpkin Banana Bread
Yields 3 small loaves

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup pumpkin puree
1/4 canola oil
2 eggs
1 teaspoon vanilla

1 tablespoon brown sugar (for topping, optional)
1 teaspoon cinnamon (for topping, optional)

  1. Preheat oven to 350 degrees.  Spray 3 small loaf pans with cooking spray.  Set aside.
  2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices. 
  3. In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla. 
  4. Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.  
  5. If using, combine sugar and cinnamon for topping. 
  6. Pour batter into prepared loaf pans.  Sprinkle with cinnamon sugar, if desired.  Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes.  Remove bread from pans to a wire rack to cool completely.   

Powered by eRecipe.com

    Adapted from Low Fat Cooking @ About.com

    Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , ,

    Vegetable and Black Bean Tortilla Casserole

    October 19, 2011 ·
    Back when I was working outside the home, I brought my lunch every day.  I usually brought a peanut butter sandwich, pizza or leftovers from dinner the previous night.  Occasionally I brought an organic microwavable meal.  While not an ideal option, I could prounounce all of the ingredients, it was quick and convenient.  It was also pretty tasty too.  One of my more recent favorites was Black Bean Tortilla Casserole.  

    I don’t have much of a need for microwaveable meals these days now that I stay at home with Adam. So when I saw a recipe for Mushroom and Black Bean Tortilla Casserole, I was pretty excited to recreate the convenience food I enjoyed and make it a healthier option. 

    The original recipe looked like it could use a little sprucing up, so I added spinach, onion, used more garlic and changed up the spices.   I love the additional vegetables in this dish.  It’s a lighter and healthier option, and is also quick and easy to prepare.  Leftovers reheat nicely…which I guess sort of makes it a microwavable meal, only better!  

    Vegetable and Black Bean Tortilla Casserole
    Yields 6 servings
    1 tablespoon extra-virgin olive oil
    1 large yellow onion, chopped
    8 ounces sliced mushrooms
    2 garlic cloves, minced
    2 teaspoons chili powder
    1 can (15 ounces) black beans, rinsed and drained
    10 ounces frozen chopped spinach, thawed and squeezed dry
    8 corn tortillas, warmed and halved
    2 cups salsa
    1 1/2 cups Monterey Jack cheese

    1. Preheat oven to 400 degrees.  Spray 2-quart baking dish with cooking spray.  Set aside.
    2. In a large skillet, heat oil over medium-high heat.  Add onions and mushrooms and cook, stirring often, until browned (about 7 minutes). 
    3. Reduce heat to medium and add garlic and chili powder, stir for 1 minute. 
    4. Add black beans and spinach and stir to combine.  Cook until beans are warmed through (about 2 minutes).  Remove from heat.
    5. Arrange 5 tortilla halves in baking dish.  Top with half of the bean mixture and 1/2 cup salsa, then sprinkle with 1/3 of the cheese.  Repeat with another layer of bean mixture, salsa and cheese.  Top with remaining tortilla halves, salsa and cheese. 
    6. Cover with foil and bake 10 minutes or until center is hot and cheese melts.  Uncover and bake until cheese is bubbling, 5 minutes OR if your dish is broiler-safe, put under the broiler until cheese is bubbling and browned.

    Adapted from Everyday Food, January/February, 2011

    Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , , , , ,

    Spiced Pumpkin Molasses Muffins

    October 17, 2011 ·
    Spiced Pumpkin Molasses Muffins {Alida's Kitchen}

    I am always looking for new and different recipes for muffins.  They are an easy make ahead breakfast that Mike can take on the go, on his way to work or while traveling.  They are also easy for me to grab while I’m chasing after Adam, who then insists (very persistently) that I share with him.  Pumpkin season seems to be very popular with everybody these days, and our family is no exception.  For this muffin, I was looking for something pumpkin, healthy and with a little pizazz.  Enter Spiced Pumpkin Molasses Muffins.

    Spiced Pumpkin Molasses Muffins {Alida's Kitchen}

    These muffins fulfill all of the above requirements and then some.  The pumpkin and molasses flavors are nicely balanced, with neither one outshining the other.  I topped the muffins with a mix of chopped pepitas, oats and brown sugar, which added some nice texture and visual appeal.  The muffins would be delicious without this optional topping, but I highly recommend it.  I also highly recommend making these muffins!

    Spiced Pumpkin Molasses Muffins {Alida's Kitchen}
    Spiced Pumpkin Molasses Muffins
     
    Print
    Yields: 12 muffins
    Ingredients
    • 1 cup all-purpose flour
    • ½ cup white whole wheat flour
    • ¼ cup flaxseed meal
    • ¼ cup rolled oats
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1½ teaspoons pumpkin pie spice
    • ½ cup dark brown sugar
    • 1 cup pumpkin puree
    • ½ cup nonfat plain Greek yogurt
    • 2 eggs
    • 3 tablespoons molasses
    • ¼ cup canola oil
    • 1 teaspoon vanilla extract
    • ¼ pepitas, chopped (optional for garnish)
    • 2 tablespoons rolled oats (optional for garnish)
    • 1 tablespoon brown sugar (optional for garnish)
    Instructions
    1. Preheat oven to 400 degrees. Line muffin cups with liners (or sprady with cooking spray). In a small bowl, mix together chopped pepitas, oats and sugar for garnish, if using. Set aside.
    2. In a bowl, mix together the flours, flax seed meal, oats, baking powder, baking soda, cinnamon, and pumpkin pie spice until the ingredients are thoroughly combined.
    3. In another large bowl, whisk together the brown sugar, pumpkin puree, yogurt , eggs, molasses, oil, and vanilla until well-blended.
    4. Add the pumpkin mixture to the flour mixture, folding until just combined (do not over mix).
    5. Divide the mixture into the prepared muffin tins, and sprinkle each muffin with the pepitas-oats mixture.
    6. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

    Adapted from All Recipes

    Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , ,

    Black Bean Chili with Roasted Butternut Squash

    October 10, 2011 ·

    One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili.  Not any chili will do, however…there are only a few chili recipes that I actually like.  Each is as good as the next, and they all have one thing in common.  They are vegetarian, and so delicious that you don’t miss the meat!

    This Black Bean Chili with Roasted Butternut Squash is a new recipe to add to my chili repertiore.  It rivals my go-to recipe and then some.  The butternut squash adds a little more work to this recipe, but it’s definitely worth it.  I found some pre-cut cubes of butternut squash, which is what I used this time.  It definintely cut down on prep time.  But if you’re looking at a beautiful butternut squash and wondering what to do with it, I highly recommend trying this chili.

    Black Bean Chili with Roasted Butternut Squash
    Yields 4-6 servings

    1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
    1 tablespoon extra virgin olive oil
    salt and pepper, to taste

    1 tablespoon extra virgin olive oil
    1 large yellow onion, chopped
    1 yellow bell pepper, diced
    4 garlic cloved, minced
    2 (15 ounce) cans black beans, rinsed and drained
    2 cups low-sodium vegetable broth
    2 (14.5 ounce) cans diced tomatoes with chiles, including juices
    1 tablespoon chipotle chile in adobo sauce, minced
    2 teaspoons chili powder
    1/2 teaspoon dried oregano
    salt and/or pepper, to taste

    1. Preheat oven to 400 degrees. Toss butternut squash cubes with olive oil.  Spray a large, rimmed baking sheet with cooking spray.  Transfer butternut squash to prepared baking sheet and spread out in a single layer.  Roast, tossing occasionally, until just tender and golden brown (about 30 minutes). 
    2. Heat oil in large pot over medium heat.  Add onion and bell pepper, and cook, stirring frequently, until soft (about 5 minutes).  Add garlic, stirring 1 minute.
    3. Stir in beans, broth, tomatoes, chipotle chiles, chili powder and oregano.  Simmer, covered 10 minutes.  Uncover and cook 10 more minutes.
    4. Stir squash into bean mixture and cook 5 minutes.  Add salt and/or pepper, to taste.  Serve warm.

    Adapted from Health, December 2006

    Filed Under: healthy, Recipes, soup, vegetarian Tagged With: , , , , , , , , , , ,

    Porcini Mushroom and Spinach Risotto with Mascarpone

    October 7, 2011 ·
    Years ago, I aspired to make risotto for the first time.  But I hesitated, because it was a little intimidating and seemed quite difficult.  Coincidentially, around the same time, I happened to catch a cooking show about risotto.  The chef explained step-by-step how to make it and alleviated any uncertainty I had.  Armed with a recipe from Cooking Light, I was bound and determined to perfect the art of making risotto!
    Fortunately, risotto was just as easy to make as the professionals on television led me to believe.  Years later, we are still enjoying that same recipe, however since then I have incorporated a few changes to the original recipe.  I swapped oregano for thyme, added lots of fresh spinach and used vegetable broth to make this a vegetarian dish.
    While we enjoy this risotto as a vegetarian entree, it of course makes for a wonderful side dish.  Porcini Mushroom and Spinach Risotto with Mascarpone is a household favorite, suitable for company, and a definite crowd pleaser.
    Porcini Mushroom and Spinach Risotto with Mascarpone
     
    Print
    Ingredients
    • 1½ cups boiling water
    • ½ ounce dried porcini mushrooms
    • 14 ounces vegetable broth
    • Cooking spray
    • 1 cup uncooked Arborio rice (or other short-grain rice)
    • ¾ cup chopped shallots
    • 4 garlic cloves, minced
    • ½ cup white wine
    • ¼ cup (2 ounces) grated Parmigiano-Reggiano cheese
    • ¼ cup (1 ounce) mascarpone cheese
    • 1½ teaspoons dried oregano
    • 2 cups chopped fresh spinach
    • salt and pepper, to taste
    Instructions
    1. Combine boiling water and mushrooms; let stand for 10 minutes. Drain through colander over a bowl. Reserve 1¼ cups soaking liquid, and chop mushrooms.
    2. In a small sauce pan, bring soaking liquid and broth to a simmer (do not boil), keeping mixture warm over low heat.
    3. Heat a large saute pan over medium-high heat. Spray with cooking spray. Add rice, shallots and garlic; saute 5 minutes, or until the rice gets browned and toasted.
    4. Add wine and cook until liquid evaporates (about 2 minutes).
    5. Reduce heat to medium. Add 1 cup broth mixture to rice mixture and cook until liquid is nearly absorbed (about 5 minutes); stirring frequently.
    6. Add remaining broth mixture ½ cup at a time, stirring frequently, until each portion of the broth mixture is nearly absorbed before adding the next (about 25 minutes total).
    7. Remove pan from heat. Add mushrooms, cheeses, oregano, spinach, salt and pepper, stirring gently until combined and cheese melts. Serve warm.
    Nutrition Information
    Serving size: 4 servings
    Adapted from Cooking Light
    Filed Under: gluten free, healthy, main dishes, Recipes, sides Tagged With: , , , , , , , , , ,
    healthy chocolate peanut butter oat coconut bites

    Healthy Peanut Butter Balls

    October 5, 2011 ·

     

    healthy peanut butter balls | alidaskitchen.com

    Healthy Peanut Butter Balls are an addictive, no-bake snack, made from simple ingredients found in your pantry.  

    It is no secret that I love peanut butter.  So you can imagine my excitement when I was selected to participate in the Foodbuzz Tastemaker program with the National Peanut Board.  The task was to create a snack recipe using peanut butter and incorporating other ingredients found in most homes. Easy enough!

    I wanted to make something healthy, convenient and easy.  I also wanted to make something with oats.  It was time to roll up my sleeves, grab ingredients from the pantry and experiment.

    healthy chocolate peanut butter oatmeal coconut bites

    After adding a little here, a touch there,…voila! I finally got the results I was looking for, using simple wholesome ingredients found in my pantry.

    This healthy snack could not be any easier to make. The recipe requires no baking; simply measure, mix, roll and chill. The mixture may seem a little dry at first, but as you continue to mix it comes together (or add a little more honey or peanut butter to moisten the mixture to a consistency that works for you). Rolling the balls in a coating as optional. It makes the balls a little less sticky on the fingers, and also is a fun way to vary the flavors, but it is not necessary.

    Healthy Peanut Butter Balls are a healthy and delicious snack, or even a quick breakfast on-the-go, featuring one of my favorite foods of all time…peanut butter!

    Healthy Peanut Butter Balls
     
    Print
    Yields: 16-18 balls
    Ingredients
    • 1 cup peanut butter, natural is preferred (chunky or creamy)
    • 2 tablespoons honey (or agave nectar)
    • 1 cup rolled oats
    • 2 tablespoons ground flaxseed or wheat germ
    • 2 tablespoons sweetened flaked coconut
    • cocoa powder, wheat germ, powdered sugar, chopped peanuts, (optional) – for coating
    Instructions
    1. Heat peanut butter and honey in the microwave until easily mixed, about 15-20 seconds. Stir until blended.
    2. In a separate bowl, mix oats, flaxseed and coconut (if using) until combined.
    3. Add peanut butter mixture to oat mixture and stir until incorporated. (Mixture may seem a little dry at first…just keep mixing).
    4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used. Now, if you do not want to coat the balls, skip to step 6.
    5. Roll each ball in whatever coating suits your preference. Cocoa powder, powdered sugar, wheat germ, cinnamon sugar and chopped peanuts are some ideas.

    Disclaimer: As part of the Foodbuzz Tastemaker program, I was provided with 2 jars of Planters peanut butter, from the National Peanut Board, for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

    Filed Under: dessert, gluten free, healthy, kid-friendly, Popular, Recipes, vegan, vegetarian Tagged With: , , , , , , , ,

    Spicy Beef and Zucchini Pasta

    October 3, 2011 ·

    When I was flipping through a recent magazine for the second time, I was a little surprised to see that I flagged something called ‘Stovetop Chili Mac.’  It’s not something that I would typically make, based on title alone.  After a quick glance, I could definitely see the potential in this dish – increase the veggies, give it some kick,…and we find ourselves with the delicious Spicy Beef and Zucchini Pasta.

    The beef and zucchini sauce was a spicy and flavorful topping on top of pasta, which is a nice change from your every day bolognese.  The preparation of this sauce reminds me of my go-to taco recipe though.  This recipe makes plenty, so enjoy pasta for dinner and then tacos for lunch the next day.  That’s what we did!

    Spicy Beef and Zucchini Pasta
    Yields 4 servings

    3/4 pound (12 oz) short pasta, such as rotini or rigatoni
    1 teaspoon extra-virgin olive oil
    5 garlic cloves, minced or grated
    1 medium yellow onion, chopped
    2 green and/or red bell peppers, chopped
    1 pound extra lean ground beef
    2 teaspoons chili powder
    1 1/2 teaspoons ground cumin
    1 medium zucchini, diced
    2 cans (14.5 ounces each) diced tomatoes with chiles, including juices
    2 ounces shredded cheddar cheese, for topping

    1. In a large pot of boiling water, cook pasta according to package instructions.  Drain and return to pot.
    2. Meanwhile, in a large skillet, heat oil over medium.  Add onion, peppers and garlic and cook until onion is translucent and peppers are soft (about 5 minutes).
    3. Increase heat to medium high, add beef and break it up with a wooden spoon.  Cook until no longer pink.  Add chili powder and cumin, and cook until fragrant (about 1 minute). Season with salt and pepper.
    4. Add zucchini and cook until tender.  Add tomatoes, bring to a simmer and cook until mixture is thickened and heated through. 
    5. Divide pasta among 4 bowls, top with meat sauce, and sprinkle with cheese.

    Adapted from Everyday Food

    Filed Under: healthy, main dishes, Recipes Tagged With: , , , , , , , , ,

    Chocolate Ricotta Mousse

    September 28, 2011 ·
    As part of the Foodbuzz Tastemaker program with Ghirardelli, I was given the opportunity to sample several of Ghirardelli Intense Dark chocolates, including Midnight Reverie, which is 86% cacao.   I thought, what better way to highlight this deliciously dark chocolate than to make it into mousse! 
    I love the elegance of chocolate mousse, but have a hard time eating or serving it due to the amount of cream or half and half, etc. it typically contains.  As a healthier alternative, I have had my eye on a recipe for Chocolate Ricotta Mousse for quite a while. 

     

     
    We enjoyed Chocolate Ricotta Mousse, but found that it is very important to approach this mousse as “mousse.” It is made with ricotta cheese, so accordingly expect the texture to be a little grainy (like ricotta).  In return, you get a delicious, light, chocolaty dessert that is higher in protein and lower in calories and fat than its traditional counterpart.

    The original recipe calls for cocoa powder, which I substituted for an equivalent amount of Ghirardelli’s Midnight Reverie chocolate. Since this chocolate already contains some sugar, I reduced the amount of sugar in the mousse by half. The result was a perfect balance of sweetness. 

    Chocolate Ricotta Mousse
    Yields 6 servings
    15 oz low fat ricotta cheese (room temperature)
    1 ounce dark chocolate (melted and cooled), such as Ghirardelli Midnight Reverie 
    OR  3 tablespoons unsweetened cocoa powder
    2 egg whites (room temperature)
    1/4 to 1/2 cup granulated sugar
    Coarse salt
    Cocoa powder, for serving (optional)
    Whipped topping, for serving (optional)
    1. In a food processor, process ricotta and chocolate until smooth.  Transfer mixture to a large bowl.
    2. Place egg whites, sugar and a pinch of salt in a medium heat proof bowl set over simmering water.  Whisk constantly, until sugar dissolves and mixture is warm (about 3 minutes).  Remove from heat and beat mixture (using an electric mixer) on high until stiff glossy peaks form (about 5 minutes).
    3. With a rubber spatula, gently fold egg mixture into ricotta mixture until combined. 
    4. Divide mousse among 6 glasses or bowls.  Refrigerate 3 hours (or up to 1 day).  Serve dusted with cocoa powder or with a dollop of whipped topping, if desired.
    Adapted from Everyday Food
    Disclaimer: While this is not my formal write up of my experience with Ghirardelli chocolate, I feel obligated to disclose the following: “As part of the Foodbuzz Tastemaker program, I was provided with Ghirardelli chocolate for free. The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.” I will be sharing a full write up of my experience later this week.
    Filed Under: dessert, healthy, Recipes Tagged With: , , ,

    Brown Sugar Coconut Blueberry Muffins

    September 23, 2011 ·

    The hunt for tasty ways to use the remainder of our blueberries continues.  It’s not a bad problem to have, that’s for sure.  We have been happily enjoying Blueberry Lemon Ricotta Pancakes, lots of blueberries in Greek yogurt, and many other treats.  But it was time to make something new.  I already have several blueberry muffin recipes that I love, but when I found a blueberry muffin recipe using brown sugar and buttermilk, I knew it would become an instant favorite.

    While the recipe looked nearly perfect as-is, I decided to add a little twist and use coconut oil instead of canola oil.  This was my first time using coconut oil, but I had high hopes it would be the perfect addition to these muffins.

    The coconut oil imparts a delicious coconut flavor to the muffins, which works beautifully with the tangy blueberries.  The muffins are incredibly moist as well.  Score for the coconut oil, and score for another fantastic recipe for blueberry muffins!

    Brown Sugar Coconut Blueberry Muffins
     
    Print
    Yields: 12 muffins
    Ingredients
    • 1½ cups all-purpose flour
    • ¾ cup packed brown sugar
    • 1½ teaspoon baking powder
    • ¼ teaspoon salt (optional)
    • ⅓ cup coconut oil (or canola oil)
    • ⅓ cup buttermilk
    • 2 large eggs
    • 1 teaspoon vanilla
    • 2 cups blueberries (fresh or frozen)
    • 2 teaspoons brown sugar, for topping
    • 2 teaspoons sweetened flaked coconut, for topping
    Instructions
    1. Preheat oven to 375°F. Line 12 standard muffin cups with paper liners.
    2. In a large bowl, stir flour, sugar and baking powder.
    3. In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.
    4. Add wet ingredients to flour mixture, stirring gently until just combined.
    5. Gently fold in blueberries.
    6. Divide batter evenly among 12 muffin cups. Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.
    7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to wire rack to cool completely.

    Brown Sugar Coconut Blueberry Muffins
    Yields 12 muffins

    1 1/2 cups all-purpose flour
    3/4 cup packed brown sugar
    1 1/2 teaspoon baking powder
    1/4 teaspoon salt (optional)
    1/3 cup coconut oil (or canola oil)
    1/3 cup buttermilk
    2 large eggs
    1 teaspoon vanilla
    2 cups blueberries (fresh or frozen)
    2 teaspoons brown sugar, for topping
    2 teaspoons sweetened flaked coconut, for topping

    1. Preheat oven to 375 degrees.  Line 12 standard muffin cups with paper liners.
    2. In a large bowl, stir flour, sugar and baking powder.
    3. In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.
    4. Add wet ingredients to flour mixture, stirring gently until just combined.
    5. Gently fold in blueberries.
    6. Divide batter evenly among 12 muffin cups.  Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.
    7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to wire rack to cool completely.

    Adapted from Babble

    Filed Under: breakfast, healthy, Recipes Tagged With: , , , , , , , ,
    Tortellini Soup with Chunky Tomatoes and Spinach - made in less than 30 minutes!

    Tortellini Soup with Chunky Tomatoes and Spinach

    September 20, 2011 ·
    Tortellini Soup with Chunky Tomatoes and Spinach - made in less than 30 minutes!
    (Photos updated 2/23/2012)

    As the weather turns cooler, we find ourselves gravitating toward soups, chili, baked pasta, all of those warm comfort foods. I have had a vision for this tortellini soup for quite a while, but simply have not had an opportunity to execute it. Until now…

    Filled with healthy vegetables and hearty tortellini, Tortellini Soup with Chunky Tomatoes and Spinach is the perfect comfort food for a crisp fall day, or any day for that matter.  And guess what?  It can be made in under 30 minutes!  Had I realized that, this soup would have been made long ago.
    Tortellini Soup with Chunky Tomatoes and Spinach

    I put a range of 4 to 6 cups for the broth, so you can adjust to your preference. I like my soup on the chunkier side, so 4 cups of broth yielded the perfect consistency for me. I also used frozen spinach, which worked really well.   I recommend using both low sodium broth and tomatoes, so you can control the sodium by adding salt to taste.

    As a great weeknight dinner, or a quick any time meal, we are looking forward to enjoying this soup all fall/winter long, and I hope you will too!

    Tortellini Soup with Chunky Tomatoes and Spinach
     
    Print
    Yields: 3 to 4 servings
    Ingredients
    • 1 tablespoon extra virgin olive oil
    • 1 medium yellow onion, chopped
    • 3 cloves garlic, minced
    • 4 to 6 cups low sodium vegetable broth (or chicken broth)
    • 1 can (14.5 ounces) low sodium diced tomatoes, including juices
    • 9-10 ounces tortellini (fresh or frozen), any variety
    • 1½ teaspoons Italian herb seasoning
    • ¼ teaspoon crushed red pepper (optional)
    • 10 ounces fresh or frozen spinach, chopped (if frozen, thaw and squeeze out excess moisture)
    • Salt and Pepper, to taste
    • ¼ cup freshly shredded Parmesan cheese
    Instructions
    1. In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and saute for 1 minute.
    2. Add broth and tomatoes. Turn heat to high, cover and bring to a boil.
    3. Add tortellini and cook according to package instructions.
    4. Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach. Taste, and add salt and pepper seasoning, as desired.
    5. Serve immediately, garnishing each bowl with Parmesan cheese.

     

    Adapted from Food Network

    Filed Under: Featured, healthy, Recipes, soup, vegetarian Tagged With: , , , , ,