It's been a long time coming.
Here is a cooking (not baking) recipe that I created. I've experimented with this and dabbled with that over the last few months, but never felt confident in sharing a recipe you would have to cook. Baking is just clear and easy to follow. If you mess up a batch of cookies, it's because you didn't follow the directions. But cooking is another world altogether. If your meal doesn't turn out right, there are infinite possibilities as to what went wrong. Baking is a bit safer when it comes to sharing. But where is the risk in that? If I don't encourage you to have adventures in the kitchen, then you may miss out on one of life's greatest joys. I don't want you to miss out!
So here is a recipe that has been simmering in my mind for the last few weeks.
The tomatoes & broth give it a minestrone soup texture/quality. The basil adds a freshness to the flavor. The cheese tortellini adds a little somethin' that satisfies the hunger. Best of all, it takes a mere twenty minutes!
What You Need:
6 (small) cloves of garlic, minced
3 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes (from Trader Joes)
3 cups of chicken stock
1 tsp of sugar
1 tbs of sea salt
1/2 tbs of fresh ground black pepper
(OR to taste. I added more salt after the broth simmered).
(OR to taste. I added more salt after the broth simmered).
1 package cheese tortellini
(Add as much or as little as you like)
3-5 tbs fresh basil
(I used about small bowl full of cut basil)
*Serves about 6-8 bowls
What To Do:
In a saucepan, sauté minced garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes and let mix for a minute or so. Add chicken stock, salt, pepper and sugar. Cook the soup on medium and let simmer for 10-15 minutes.
Bon appétit!
