If you know me in person or on instagram you know that I like to cook from scratch using fresh food. You also know that I need my meals to be both nutritious and easy.
This week I made two recipes that created quit a STIR (lol) online.
Instead of messaging the recipes I thought I would create a post to share with everyone!
First up Tomato Tortellini Soup. I took this recipe from a great blog and tweaked it to make it my own. The original recipe came from Two Peas and Their Pod. My first change was to use my slow cooker rather than cook in on the stove top, I also added a few more veggies and changed up the spices. I also cooked my tortellini on the stove so it didn’t absorb all the moisture.
Here is my recipe for Tomato Tortellini Soup:
3 table spoons olive oil
3 carrots diced
2 stalks of celery diced
1 onion diced
3 cans (28 ounce) of diced tomatoes
1 carton of vegetable stock
1 TBSP basil
1 tsp red pepper flakes
salt and pepper to taste
parmesan for garnish
1 package tortellini
Chop celery, carrots and onions finely in a food processor. Add all ingredients except for pasta and cheese to your slow cooker. Cook on low all day, I cooked it for 6.5 hours. Allow to cool. Working in small batches puree the cooked soup in a blender. Reheat.
Cook pasta according to instructions on tortellini package.
I placed a small portion of cooked pasta in our bowls and covered it with hot soup. Garnish with cheese if desired!
I was able to make 9 servings with left over soup for lunches. No extra pasta 😦
My second recipe was my pecan pie that I made for Thanksgiving dinner this past weekend.
I took this recipe from Agee’s Pecan Pie and tweaked it to make it a little more Canadian eh!
Pre made pie shells (2) or homemade. I like Martha stewarts pate brisse recipe.
1 cup light corn syrup
½ cup pure maple syrup
5 tablespoons butter, melted
1 cup light brown sugar (not packed)
Pinch of salt
1/2 teaspoon vanilla extract
1 TSBP Canadian Whiskey
4 eggs, beaten
4 cups pecan halves (not pieces)
Make pie shells or remove from freezer.
Whisk syrups, brown sugar and melted butter in a large bowl. Add in vanilla, salt, eggs and whiskey. Stir until very smooth. Pour into pie shells, I needed 2. Carefully add pecans to mixture.
Bake in an oven preheated to 350 degree. for 40-50 minutes or until center filling is set and crust is brown. My pies got a little dark so I covered them with foil for the last 10 mins or so.
Allow to cool and serve with vanilla ice cream.