Spinach Tortellini Soup

3 small red potatoes, pealed and cubed
2 medium carrots, sliced
1 celery rib, chopped
1 small onion, chopped
2 tablespoon plus 1-1/2 teaspoon chicken bouillon granules
2 quarts water
3 cups cubed cooked chicken
1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried parsley flaked
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 packages (9 ounces each) refrigerated cheese tortellini

1. In Dutch oven, combine the potatoes, carrots, celery, onions, bouillon and water.  Bring to boil. Reduce heat, cover and simmer for 10 minutes.
2. Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt; return to a boil.  Ad tortellini, cook, uncovered, for 7-8 minutes or until tortellini is tender.

Yield 10 Servings (3-3/4 quarts)

Vegetable Chicken Soup

1 large sweet onion
1 cup of sliced baby portobello mushroom
1/2 cup chopped yellow
1/2 cup chopped red pepper
1 tablespoon butter
1 tablespoon olive oil
5 garlic cloves, minced
3/4 pound boneless skinless chicken breast, cut into 1/2 inch cubes
1 can (49-1/2 ounce) chicken broth
1 can (28 ounce) crushed tomatoes, undrained
2 medium carrots, cut into 1/4 inch slices
1/2 cup medium pearl barley
1-3/4 teaspoon Italian seasoning
1-1/2 teaspoon pepper
1/2 teaspoon salt

1. In a skillet, salute the onion, mushrooms, and peppers in butter and oil until tender.  Add garlic, cook 1 minute longer.
2. Transfer to 5 quart slow cooker  Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender.

Yield 7 servings - 2-3/4 quarts

Cheese & Spinach Ravioli Diavolo

2 pkgs (9 oz each)  Italian Classics Cheese & Spinach Ravioli, cooked per pkg directions, keep warm
2 Tbsp  Basting Oil
1 pkg (6 oz)   Baby Spinach
Salt and pepper to taste
1 1/2 cups  Italian Diavolo Sauce
2 Tbsp  Italian Parmigiano-Reggiano Shredded Cheese

1. Add basting oil to large skillet or braising pan on MED-HIGH. Add spinach; season to taste with salt and pepper. Cook 2-3 min, until spinach is wilted.
2. Add sauce; bring to simmer. Add ravioli. Simmer 2 min to heat through. Transfer to serving platter; sprinkle with cheese. 

Roasted Butternut Squash

1 large butternut squash,  skin removed and cut into 1-inch dices,

2 Tbsp Basting Oil

Salt and pepper to taste

1. Preheat the oven to 450˚.
2. Toss the squash in a large bowl with the basting oil, season to taste with salt and pepper.
3. Arrange in a single layer on baking sheet.
4. Roast on center rack in oven for 30 minutes and check turn to brown on other side.  (deviation from original recipe: my squash were done after 30 minutes though the original recipe called for 50-60 minutes total, turning halfway through).

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Panko Sweet Potato Sticks

Ingredients
4 sweet potatoes
1/2 cup flour
2 egg whites
1 cup Kikkoman Panko Bread Crumbs
1/2 teaspoon Italian blend dried herbs (oregano, basil, marjoram, thyme rosemary, savory and sage)
1/4 teaspoon garlic powder
Nonstick cooking spray
Kikkoman Teriyaki Marinade & Sauce (optional)

Instructions
1. Preheat oven to 400°F. Cut sweet potatoes into fries.
2. Place flour in a bowl. Whip egg whites to soft peaks and place in
another bowl. Combine panko, dried herbs and garlic powder in a
third bowl.
3. Dip sweet potatoes in flour, then in egg whites. Roll in panko,
pressing to make panko adhere better.
4. Place sweet potatoes on a cookie sheet sprayed with nonstick
cooking spray. Spray sweet potatoes lightly with more cooking spray
to help browning.
 5. Bake about 15 minutes or until golden brown. Serve with Kikkoman Teriyaki Marinade & Sauce.


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Whole Roasted Onion

At work we caramelize onions everyday in a cast iron skillet. They are insanely good and I wanted to try and replicate it at home but without a skillet. The final product is salty, sweet, and peppery. The onion is crazy tender and to finish I pour a little acidic balsamic vinegar over the top. This is key because it sort of enhances all of the other flavors. This recipe is fool-proof, very inexpensive, and will not disappoint.

Recipe (Serves 2):

-1 Large Yellow Onion (Vidalia and Wala Wala are my favorites)
-Olive Oil
-Kosher Salt
-Freshly Cracked Black Pepper
-Sugar
-Balsamic Vinegar

1- Preheat your oven to 425 degrees. Begin by cutting the very ends of the onion off. Then cut the onion in half. You do not have to peel the onion.
2- Toss the onion in olive oil and heavily season the cut side with salt and pepper. I mean heavily. Place cut side down on a sheet tray and season the top of the onion too.
3- Roast for about 30 minutes and then remove. Season the cut side with sugar and place back in the oven for about 15 more minutes or until the sugar has begun to caramelize.
4- When ready, I remove the outside layer and top with a little balsamic. Enjoy!

Source

Oven-Roasted Parsnips

Source

Ingredients:

1 1/2 lbs parsnips, peeled and julienned

3 tablespoons olive oil

2 pinches cayenne (to taste)

1/4 teaspoon sea salt (or more, to taste)

2 cloves garlic, peeled and minced

Directions:

1. Preheat oven to 450-degrees.
2. Layer parsnips on baking sheet in single layer.
3. Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
4. Roast 15 minutes on bottom rack, stirring occasionally.
5. Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
6. Let cool slightly, adjust salt if necessary and serve.

Mashed Potatoes

Potatoes

Onions

Garlic

Italian Seasoning

Butter, 1/4 a stick melted

Condensed/ Evaporated canned milk

1. Peel Potatoes. Boil water in large pot and add potatoes. Turn down to a simmer and boil until tender.
2. Sauté onions and garlic in olive oil, mix in italian seasoning and set aside.
3. Drain the potatoes and place them in mixing bowl with 1/4 stick of melted butter. Mash the potatoes with a spoon and use the mixer to whip them while slowly adding condensed milk to taste. When smooth, add onions and garlic and mix in thoroughly.

Cabbage

2 Small Cabbages

1 Tbs Oil

3 Cloves Garlic

1 Whole Onion

1/2 Tsp Salt

1/2 Tsp Pepper

1/2 Tsp Basil

1/4 C. Water

1 Tsp Olive Oil

1. Wash and separate light and dark leaves of cabbages.
2. Saltee garlic and onions in pan until juices release, but do not fully cook. Set aside.
3. Heat 1 Tbs oil of in pan. Add dark leaves to pan, plus salt, pepper, basil and water. Cook for 12 minutes, stir with spatula frequently.
4. Add light leaves, garlic and onions. Mix. Add additional water as needed. Cook for 15 minutes more to taste.
5. Turn off heat. Add olive oil and mix in. Serve.