Friday, February 28, 2014

Tortellini in Brodo

It has been a good week here in Lake Wobbegone...

Our metal has been tested, in more ways than one. But the thing with metal testing is that it often shows the strength of the metal. Personally I am not strong, but my God is.

-It is still crazy cold here. And is supposed remain unseasonably cold throughout March. Our first race of the year is in 2 weeks. I am thinking that it may end up being the coldest 5K we have ever raced.

-I made our favorite stuffed chicken this week. Which was delicious. And was also the opportunity to haul out the new camera and take a bazillion pictures of said chicken.

-Elsie lost her two front teeth this week. I am not sure what the grossest part of being a parent is, but dangling teeth is one of them. That's for sure.

-Meres continue to be cheeky. She was calling me "Bernette" this week. She makes me simultaneously grimace and grin...

-I have a super easy recipe to share with you today. Easy and delicious. (Easy and delicious is my claim to fame...)

The key to this recipe is the fresh basil. It makes the flavor rich and full. I like to stack the basil leaves, cut into ribbons, and then chop the crosswise to get the small pieces of basil.

Tortellini in Brodo
16 ounces of cheese or meat tortellini
8 cups water
8 chicken bullion cubes
2 carrots, peeled and finely chopped
1/4 cup fresh basil, chopped
1/2 cup freshly grated parmesan cheese

-Put the water and bullion cubes on to boil. Meanwhile, peel and chop the carrots.
-Add the carrots to the boiling broth and simmer for 5 minutes. Add the tortellini and cook until done.  (when they rise to the top)
-Take the soup off the heat and add the basil.
-Sprinkle the parmesan cheese on each serving. Easy-peasy!

Enjoy some soup this weekend!