Menu Nov 6-12

Seems like a light cooking week, but read on and see I made some bumbles and fixed them for you. Okay so in all actuality I made this tortellini dish by accident, but it ended up being really good, even as leftovers. But I think that is how some of the greatest meals made are created on a whim. I also finally used up all of the pea puree from last week, that stuff was awesome it just kept going. To be completely honest, we did not eat the soup and tomatoes together (though I think they would have been much better that way, thus the reason that they are set up together.) I made the tomatoes on Halloween and time got away from me, so we ate those and a hot dog...yummy right. Then the soup night I was wishing I had a little something more, so instead I ate too many chips. Therefore, for my loving readers, I give you the meal together, and make my dream come true.

Meal One: Tortellini with Sausage and arugula

Meal Two: Green Chili Soup with Stuffed Tomatoes

Recipes

Tortellini with Sausage and Arugula
1 lb tortellini
Italian sausages or bratwurst (turkey)
fresh arugula
Jar of spaghetti sauce, heated
Parmesan cheese

In skillet, put a small pat of butter or olive oil and add sausages over med heat. Sear sausages on all sides for about 5 minutes, then add a small amount of water and cover skillet to simmer about 10 minutes.
Meanwhile, boil water in large pot. Add tortellini, cook according to package, about 2-3 minutes.
Plate tortellini, top with a layer of arugula then top that with sliced sausages and sauce. Sprinkle with Parmesan cheese.

Stuffed Tomatoes:
2 hot house tomatoes
1/2 c bread crumbs
3/4 c pea puree (or 1/2 c Parmesan cheese, chopped parsley and basil, and a little olive oil to hold it together.)

Preheat oven to 425. Slice tops of tomatoes off and discard, then using a spoon, dig out the center of the tomato. Make sure all the seeds and "slime" are out.
Place tomatoes in baking dish and stuff with mixture. Sprinkle tops with additional Parmesan cheese and bake 20 minutes.

Green Chili Soup:

3-6 roasted new Mexican green chili's (canned roasted green chili's work too, but fresh is preferred)

2 c chopped onion

4 T butter

1 cl garlic

1/2 t dried oregano

2 bay leaves

3 1/2 c chicken broth

1 lb baking potatoes (2 med.) peeled and cubed

1/2 t salt

1/4 t pepper

1/3 c whipping cream

2 c Monterrey Jack cheese, shredded

In a four qt saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered, stirring twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Remover bay leaves then puree soup to your choice of consistency with an immersion blender. Stir in chili's and return heat to med and bring to a simmer, cook uncovered until thickened, about 15 minutes. Stir in cream and serve topped with grated cheese, tortilla chips and sour cream.

shopping list
Turkey Sausages, Bratwurst are what I used
onions
potatoes
garlic
tomatoes
arugula
basil & parsley
new Mexican green chili's
fresh tortellini
chicken broth
1/2 & 1/2
sour cream
Monterrey jack cheese
Parmesan cheese
your favorite spaghetti sauce
tortilla chips

In store for next week.
Butternut squash soup
squash and black bean enchilada casserole.
stir fried veggies over brown rice