Tortellini Minestrone

There has been a LOT of noodle action going on here at Recipes for a Quarterlife. My guts are feeling the pain. So. Many. Caarrrrbbbssss. I may have had noodles for lunch and for dinner on Sunday. In my defense, lunch was rice noodles and dinner was semolina pasta. 

So anyway, I'm not done.

But this recipe is like 85% vegetables or non-noodle ingredients, plus it's crazy delicious, so you should give it a chance. I've never been one to order minestrone in an italian restaurant because there are so many other things on the menu, but when I taste minestrone I am always delighted. Except it's always missing that something extra... This recipe is a mix of vegetable soup, minestrone, and a pasta dish and is missing nothing. It's perfect!

This recipe is an blend of recipes from Pink Parsley and Cook Like a Champion


Tortellini Minestrone
serves six


1 tbsp EVOO
2 carrots, diced
2 stalks celery, diced
1 white onion, diced
2 cloves garlic, minced
2 zucchini, sliced in half, the cut into half moons
2 cups sliced mushrooms
1 15 oz can diced tomatoes
4 cups low sodium vegetable broth
2 cups water
3 sprigs thyme
1 package or 2 cups fresh spinach or cheese tortellini
1 15 oz can white/canellini beans, drained and rinsed
salt to taste
optional: pinch of crushed red pepper
toppings: pesto, shaved parmesan

In a large pot, heat EVOO over med-high heat. Add carrots, celery, onion, and garlic and cook 2-3 minutes or until a bit softened.

Add zuch and mushrooms and cook for 2-3 minutes.

Add can of tomatoes with juice.

Add vegetable broth and water.

And toss in the thyme.

Add chili flakes now so that the flavor has time to develop. Change heat to high and bring to a boil, then reduce to medium low to simmer for ten minutes.

Add beans. Taste for salt at this point. I like to use no salt added or low-sod stuff and then salt to my own preference.

Add tortellini and cook to package instructions.

Serve with a dollop of pesto and a sprinkle of cheese.

Yeah, I served it with bread.

Goat Cheesy Pasta

When I was in college my roommates and I had a few serious vices.

• Frozen yogurt loaded to the max
• Mean Girls, the movie
• Blended margaritas (it was just one spring quarter... okay, maybe longer)
• TiVo'd episodes of The Biggest Loser

Yes, we were on college budgets and we made sure there was room for a DVR. Priorities. Totally came in handy during the High School Musical craze. 

Anywho, if you're a fan of the Biggest Loser circa 5 years ago then you know who Bob Harper is... He's the hot southern trainer guy who, like Anderson Cooper, does not appear to be his actual age. Bob is nearly 50. Mind. Blown. One of my regular blog reads did an interview with him here.

Anyway, he just came out with a book called The Skinny Rules. I would read it, but my sister already informed me that one of the rules is "no carbs after lunch" or some craziness like that, and so I just don't want to know any more. Sure, following the skinny rules would probably be a great benefit to your life. So would following any other arbitrary set of food restrictions. But that's what that is: restriction. It's not moderation. And that's the key for my happy food relationship. To each his own.

So here is a big pile of carbs, to be eaten post-lunch.

Sun-Dried Tomato, Mushroom, and Spinach Goat Cheese Pasta

serves six

1 bag linguine

salt

2 cup reserved hot pasta water

1 tbsp EVOO

1 shallot, minced

2 cloves garlic, minced

3 cups mushrooms, sliced

6 cups fresh spinach

1/3 c. sun-dried tomatoes in oil

6 oz. goat cheese

Bring 2 quarts of water to a boil in a large pot and salt heavily. This is the key to delicious pasta. Or don't if you have a heart condition...

When pasta is finished, drain and set aside. Reserve 2 cups of hot starchy pasta water and toss the rest of the water.

Mince things that make you cry while you watch your noodles boil.

Add EVOO to empty pot over med-high heat. Saute garlic and shallot for 2-3 minutes, or until soft.

Add mushrooms, a pinch of salt to help them sweat, and a few tablespoons of pasta water to help them steam. Saute for 2 minutes.

Add spinach and tomatoes. Reduce heat to medium low.

Saute for 2 minutes or so or until spinach is wilted.

Add back in the pasta and the goat cheese. Pour over pasta water in 1/4 c. increments and toss until you are satisfied with the creaminess. You won't need all the pasta water.

The hot water and noodles will melt the goat cheese and create a sort of alfredo-like sauce.

Amazing!

Serve with bread and toast to the skinny rules. 

Strawberry Poptarts

If you're on Pinterest, then you're well aware that you can make poptarts at home. Poptarts out of the box? Disgusting. Too sweet, filling is like sugar glue, and they are full of garbage ingredients. Poptarts at home? Talk to me.

I give Smitten Kitchen credit for this trend, but that's just because I kind of worship SK. You should too. 

Anywho, I took some shortcuts and bought pre-made pie crust. I'm not super proud of that, but I am also not gonna lie and pretend to be a baker. Also, half way into the process I realized that it was too much work and that I had a potsticker press that could do the work for me. The potsticker press makes mini pies that are perfect snacks, desserts, or breakfast items. And to top it all off, I added a cream cheese/yogurt frosting. You could fill your tarts with whatever you like - fruit, jam, nut butter, chocolate... or you could go bonkers and get savory. Hot pockets anyone?

Strawberry "Poptarts" 

1 package uncooked pie crust (or follow this recipe to make your own)

flour for rolling out crust

3/4 c. strawberry chia jam  (or filling of choice)

1 egg

1/4 c. milk 

Preheat oven to 350F. 

Whisk egg in a small bowl and set aside.

Flour a surface.

Roll out pie dough and use a ruler to cut 3" x 4" rectangles.

Brush egg on the surface of the dough. This will be the inside of the poptarts.

Spread jam on half of the pieces, leaving 1/2" on the perimeter.

Place jam-less piece eggy side down on a jammy piece. (Poor communication skills).  Use fork tines to seal edges.

Place tarts on a lightly greased baking sheet and prick several holes on the top. If you don't prick hole, the pie will puff up like a calzone.

If you'd rather go the potsticker route, cut circles in the dough to the right size.

Brush egg on the dough, place a teaspoon of jam, and press and seal.

Poke holes.

Brush all pies with milk, then bake for 20-30 minutes, depending on size. Bake until golden and edges are crispy.

So cute!

Cream Cheese Yogurt Frosting


2 tbsp light whipped cream cheese
2 tbsp nonfat plain greek yogurt
2 tsp agave syrup

Whip all ingredients together.

Put in a plastic bag and snip the corner.

Frost right before eating.

Hello.

Get in my mouth.

I'm five years old.

Yeah, I did eat all of those. What.