I love Pinterest. But more specifically, I love following cousin Dawn on pinterest. Seriously. This woman has an eye for everything cool, delicious, trendy, helpful, fashionable, easy, organized etc. Everything she pins I want to make and/or have. The other day my mother and I inadvertently spent the afternoon cooking recipes we found off of her “recipes” board.
Thank you Dawn for all of the delicious inspiration!
Making the cheese bread was disastrous! Don’t get me wrong, the finished product was delicious. But despite having my mother with me in the kitchen (“Lindsay, maybe if you cooked with me more often you would be a better cook”. Thanks Mom), it was still a gong show. It took us three tries to make the dough. The yeast had been expired for two years so we had to go get more. I added way too much flour to the first batch and it ended up being dry and tough and wouldn’t form into a ball. Eventually we got it right and it was soooo good. Soooo good. The pizza crust was crisp but chewy. The topping was oh-so garlicy and ooey gooey. Divine! Next time we won’t put in quite as much garlic into the butter as it was slightly over powering. And of course I forgot to take a picture of the final product. So the “before” picture will have to suffice.
Lasagna soup! I feel like I don’t need to say anything about it, that just the title itself conveys this recipes sheer awesomeness. If you love the zesty spiciness and creamy cheesiness of lasagna you will flip for it in soup form.
Make this soup. Make it this weekend.
You won’t be disappointed.
We pretty much stuck to the recipe as written and measured the ingredients as required. I could not find fire roasted tomatoes anywhere so we used a can of diced tomatoes and 4 tbsp of Mezzetta Fire Roasted Marinara Sauce. For the noodles, we used multigrain lasagna noodles that we broke up and cooked separately, adding it into the soup bowls with the cheese before spooning in the broth.
Serve the soup with the cheese bread and a green salad and you will experience dinner time perfection!
Every once in a while I have one of those super domesticated days where I feel like I can go head-to-head with Martha Stewart. Last Tuesday was one of those days. It was during the cold snap when I wasn’t leaving the house. I was stocked up on groceries and felt frenetically motivated to cook, clean and de-clutter. I washed the floor, cleaned the bathroom, made the squash and lentil curry, and roasted and pureed my own gourmet baby food. And I did this all while wearing my baby on my back! She was happy and well fed, the house smelled amazing and I felt domestically invincible.
Bring it, Martha! Bring it!
And in the midst of accomplishing all of the tasks listed above, I threw together this tomato, spinach and tortellini soup. This soup has been a long time household favourite and is my go-to recipe when I want something quick, fresh and filling for lunch. I often use home made chicken stock but when I’m out, I’ll use a carton or two of store bought stock. In the summer time when fresh herbs grow aplenty in my little balcony garden, I’ll use fresh rosemary, thyme, orgegano and basil. In the winter, I use the dried versions. I believe the original recipe came from Rachael Ray, but I’ve made so many changes over the years that it’s probably morphed into a very different soup.
Tomato, Spinach and Tortellini Soup
- 2 glugs of extra virgin olive oil
- 1/2 large onion diced
- 2 garlic cloves minced
- herbs to taste
- 1 tsp of dried chilli peppers
- can of diced tomatoes
- 1-2 cartons of chicken stock
- 1 package of spinach and cheese tortellini
- a few handfuls of fresh spinach
- parmesan cheese as a garnish
In a large pan saute the onion and garlic until the onion is soft. Add the herbs and chilli peppers and saute for two minutes. Add the tomatoes and stock and bring to a boil. Add the tortellini and cook until the pasta floats about three minutes. Just before serving, stir in the spinach. Ladle into bowls and top with parmesan cheese. Serve with crusty bread for mopping up the left over broth.
When I was growing up, it was a fact that there were two things that cured all ails. According to my mother and aunt, all bad days, illnesses and broken hearts could be remedied by taking two Tylenol and going to bed. In addition to that, a steaming bowl of sauerkraut soup would cure the rest.
Until I was about 19, I seriously thought that sauerkraut soup cured the common cold.
(Much to my husband’s disapproval, I still think that Tylenol makes everything else better).
As this is a food blog and not a pharmaceuticals blog, I will expand on the soup. Recently my cousin Catherine, gorgeous and 9 months pregnant, lovingly crafted up a pot of sauerkraut soup to bring comfort on a cold day. To be honest, I’ve never personally made this soup and am not sure what all exactly goes into the making of this magical brew. I do know you need a ham bone. And a jar of sauerkraut. And lots of garlic. The home-made dumplings have always been my favourite part; thick and chewy, balancing out the tart flavour of the sauerkraut.
When I eat a bowl of this soup, I always close my eyes with the first spoonful and breathe in the steam from the rich broth. Whether it be a cold, fever or broken heart, I always feel a little better.
Thank you, Catherine, for making me feel better, one bowl at a time.
*Author’s note: My brother Jordan helped edit this post. He does not like sauerkraut soup.