Tomato-Cheese Ravioli Soup

This comforting soup is from a Cooking Light Cookbook that I own. It is the 5 Ingredient 15 Minute Cookbook (1999) by Cooking Light. I love the simplicity of the recipes in the book.  I whipped this up for lunch for my husband and I.  I changed it up a little, adding yellow squash and a little Parmesan Cheese to serve;  I also nearly doubled the recipe because I like left overs and the kids thought they wanted to have some- then they changed their mind and I had extra extra.  It is an easy recipe to make however and best of all ready in a snap!

Tomato-Cheese Ravioli Soup

Serves 6

adapted from Cooking Light 5 Ingredient 15 Minute Cookbook pg 81

Ingredients:

• 2 (14 1/2 oz) cans stewed tomatoes
• 3 cups reduced sodium chicken broth
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 large package refrigerated Buitoni 5 cheese ravioli (family size)
• 1 small zucchini
• 2 small yellow squash
• 1/4 tsp freshly ground pepper
• Parmesan cheese

Preparation:

Combine the stewed tomatoes, chicken broth, basil and oregano.  Bring to a boil and cover, reducing the heat.  Simmer for about 5 minutes.  Add your ravioli, zucchini, yellow squash, and ground pepper.  Bring to a boil again.  Reduce the heat again and cover to simmer for about 8 minutes.  Ladle the soup into bowls and sprinkle with Parmesan cheese and a grind of freshly ground pepper.

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Zucchini and Carrot Ribbons

Zucchini and Carrot Ribbons

I was looking through a recent Cuisine at Home and came across this beautiful display. Ribbons of Zucchini and Carrots.  They called it Vegetable Melange.  Sounds fancy.  One hazard of making this is that you almost slice your fingers with the vegetable peeler. Use a mandolin if you have one.

Vegetable Melange

Makes 2 servings but can easily be doubled or tripled

Total prep time 20 minutes.

• 2 carrots
• 1 zucchini
• 1 Tbsp unsalted butter (I used salted)
• 2 tsp. minced fresh parsley (optional)
• salt to taste

1. Shave carrots and zucchini into ribbons using a vegetable peeler.
2. Melt butter in a large saute pan over medium heat.  Add vegetable ribbons, cover with a tight fitting lid, and cook until vegetables are tender, 2-3 minutes.
3. Off heat, add parsley and salt

Source: Cuisine at Home’s Cuisine for Two page 11 Copyright 2010 August Home Publishing

Cuisine at Home

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Festive Tossed Salad

Here is a salad I had at a friend’s house and just HAD to have a copy of the recipe! It has a strong dressing, but is quite delightful! I have to say though, it can upstage your main course — so if you are not eating it as a main meal – which you could, serve it with something like Spaghetti and Meatballs – not your elaborate meal. It is really good. I have an immersion blender which makes the dressing a snap to make – a regular blender would do the job too though! I hope you enjoy it as much as I do.

The combination of spiced nuts, feta cheese, Craisins and the dressing is really outstanding! The kids may not care for the dressing though — serve it on the side – it is a good idea anyway that way you don’t overpower the lettuce greens… Start with a couple of teaspoons of dressing and toss and see where it takes you.. you can always add more, but not take it away!

Trisha’s Festive Tossed Salad

Serves 4 Main Dish Portions or 6 Side Salads

Ingredients

• 1 cup Pecans — coarsely chopped
• 3 Tbsp Butter
• 1/4 cup Sugar
• 1 tsp Pepper
• 12 cups Mixed Baby Salad Greens — torn
• 3/4 cup Craisins
• 4 ounces Cheese, Feta — crumbled
• 1/4 cup Vinegar, Red Wine — Dressing ingredient
• 1/4 cup Oil, Vegetable — Dressing Ingredient
• 1/2 cup Parsley, Fresh — Dressing Ingredient
• 1/4 cup Onion, Red — chopped Dressing Ingredient
• 2 cloves Garlic cloves — Dressing ingredient
• 1/2 tsp Oregano, Dried — Dressing Ingredient
• 1/8 tsp Salt — Dressing Ingredient
• 1/8 tsp Pepper — Dressing Ingredient

Instructions

In a skillet, cook and stir pecans in butter until toasted, about 5 minutes. Remove from heat; stir in sugar, pepper and salt. In a salad bowl, toss the greens, cranberries, cheese and walnuts.

Place the dressing ingredients together in a blender; cover and process until smooth. Drizzle desired amount of dressing over salad and toss to coat. Serve immediately.

(Word to the wise, the dressing is quite potent so use with caution.) This salad was renamed “killer salad” by my family. I always have requests for it when I bring it to potlucks or have company over.

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