Tortellini Soup Recipe

Tortellini and Spinach Soup1 tablespoon olive oil
3 garlic cloves, chopped (use the minced garlic in the jar to save time)
1/2 cup white wine or dry vermouth
1 quart low-sodium chicken broth
1 (9 os. package fresh tortellini stuffed with chicken and prosciutto) Find it in the refrigerated section at your grocery store.
Black pepper
1 bunch baby spinach (get bagged it’s already washed and you can just throw it in)
1/2 cup freshly grated parmesean cheese (save time buy it in the bag)
2 springs fresh oregano or basil (optional)

Instructions:

Start broth boiling in a saucepan. (boiling the broth a bit before adding makes it taste less canned)

Heat oil in a large saucepan over medium heat. Add garlic; cook until golden, 1 to 2 minutes. Pour in wine and heat to a boil. Cook until wine is slightly syrupy, about 6 minutes. Stir in broth; heat to a boil. Add tortellini; cook according to manufacturers directions.

About 2 minutes before the pasta is done, stir in spinach; cook until spinach wilts slightly. Season with pepper to taste.

Lade into bowls, sprinkle with Parmesan. Garnish with organo or basil if desired.

Serve with a loaf of french bread and you’ve got a nice winter meal.

Makes 2 servings

Tips
Stir in a beaten egg a minute before serving for extra richness.

Can be made vegetarian, by using vegetable broth and cheese tortellini

You can give the soup more of an Asian flavor by replacing the tortellini with won tons (find in frozen section) and finishing it with sesame seed oil instead of Parmesan. Also serve this Asian version with egg rolls (find in the frozen section) and sprinkle chow mein noodles over the soup.

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Here is a great diabetic dessert recipe that is great for non-diabetics too from The Everyday Gourmet Diabetes Cookbook by Mary Donkersloot:

Viennese Brownies – Makes 16 Brownies

Mary says by substituting egg whites for whole eggs she was able to cut the fat to one-third the amount of a regular brownie.

Vegetable oil cooking spray
2 ounces unsweetened chocolate (2 squares)
2 tablespoons canola oil
3/4 cup water (only if using powdered egg white)
2 teaspoons vanilla extract
¼ powdered egg white or 3 egg whites
1 cup sugar
½ cup all-purpose flour
1/3 cup unsweetened cocoa
¼ teaspoon baking powder
1/8 teaspoon salt
2 teaspoons sifted confectioners’ sugar

Preheat the oven to 350 degrees F and coat an 8 inch square baking pan with vegetable oil cooking spray.Place chocolate squares in a small glass bowl with the oil and melt in the microwave (or double boiler on the stovetop). Remove from heat and add the water and vanilla.If using powdered egg white; in a separate bowl, combine powdered egg white and sugar.
And salt. Blend thoroughly. Fold in the melted chocolate mixture, stirring until just moist. If using fresh egg white, add them to the mixture and blend well.Pour batter into a prepared pan and bake for 25-30 minutes, or until a wooden pick comes out clean. Let stand to cool and sprinkle with confectioners’ sugar.Per brownie
Calories – 110
Fat (G) – 4
Calories from fat % – 31
Cholesterol (MG) 0
Carbohydrates (G) 18
Protein (G) 2
Fiber (G) 1
Sodium (MG) 35
Carbohydrate choices 1
Food exchanges per serving 1 carbohydrate, ½ Fat
Low sodium diets – acceptable

Check out our other post on this site living well-with-diabetes/

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Anyway, even when I’m sitting in one of our favorite cafes slurping up Pho Ga, we like to talk about writing a cook book called, It’s Not the Same But It’s Not Bad! Of course, my friends don’t take shortcuts, they measure, and they follow recipes. But that’s not what I do.

Here’s a couple of my recipes that are really quick, and that my kids will actually eat!

Mock Orange Chicken.

You Need: Boneless Chicken Breasts, 1/4 cup orange juice, cooking spray, lemon pepper. A skillet. A splash of olive oil.  

Spray a large skillet with cooking spray. Cut each chicken breast up into 5 or 6 pieces because it will cook faster and look like you have more food. Brown the chicken for about 5 minutes, then refresh the cooking spray, spill in a little oil, dust with lemon pepper (of course you can use pepper and a squeeze of lemon), and then add the orange juice.

The trick here is to cook the chicken until the orange juice is mostly soaked into the chicken, and even is a little brown and crusty. I know that chefs have a word for that because my kids watch the food network, but I forget what it is.  

After you make sure the chicken is well cooked, (I always cheat and cut into it a little with a fork) then remove it. It’s great served with rice and some of those frozen stir fry veggies.

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O.K. I promised another tip! How about MOCK MOUSSE????

Next time you make instant pudding, just add a couple of spoons of whipped cream (or imitation whipped watchyamacallit). Stir it in very well. When the pudding sets, it has a very nice texture – almost like mouse!