Thursday, September 14, 2006

Darkest before the Dawn...

Last night I felt like the world was ending. Life seemed sniffly and miserable and just blah.

Today, the world seemed liveable. Despite not nearly enough sleep, I feel ten times better than I did yesterday. My day at school went pretty well, considering it's September, and I didn't mind pulling out my "stern teacher" mask too much at all! It was actually kind of fun. :) And, I got home early-ish. I had time to make the soup I was supposed to make earlier in the week, and whip through most of the second disk of Grey's Anatomy (Season 1) while chopping and simmering the soup.

All in all, it was a good day.

The notes below are from Eating Well, the source of the recipe. I stuck to the recipe, but I did sub pattypan squash for the zucchini. I could have sworn I purchased zucchini, but it seems to have vanished into a black hole lurking in the back of the fridge. But the pattypan worked delightfully. I garnished the soup with a touch of grated parmesan cheese, and served it with a divine rosemary ciabbatta roll. The rolls come parbaked from an online grocery service here in NYC, and when they come out of the oven after 12 minutes of baking, they are pure crispy but doughy heaven. I always keep a bag in the freezer during soup season.

Tortellini and Zucchini Soup

Yield: 6 servings, about 1 1/2 cups each
Active Time: 25 minutes
Total Time: 40 minutes
Ease of preparation: Easy

Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Make it a Meal: Enjoy with a slice of multigrain baguette and a spinach salad.

2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 tablespoons minced garlic
1 teaspoon chopped fresh rosemary
2 14-ounce cans vegetable broth
2 medium zucchini, diced
9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
4 plum tomatoes, diced
2 tablespoons red-wine vinegar

1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
2. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.
Per serving: 204 calories; 8 g fat (2 g sat, 4 g mono); 10 mg cholesterol; 28 g carbohydrate; 7 g protein; 4 g fiber; 386 mg sodium; 399 mg potassium.
Nutrition bonus: Vitamin A (80% daily value), Vitamin C (35% dv).


kickpleat said...

yum, looks good! i think your tortellini soup looks just perfect!

DiploStrat said...


Try this when you get bored. Serve UNDER stew:



3/4 cup teff, ground fine (the teff may be ground either in a flour mill or in a blender after moistening in 3 1/2 cups water).


sunflower or other vegetable oil


Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour. This may take as long as 3 days. The fermenting mixture should be the consistency of pancake batter.
Stir in the salt, a little at a time, until you can barely detect its taste.
Lightly oil an 8 or 9 inch skillet (or a larger one if you like).
Heat over medium heat.
Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air. This is the classic French method for very thin crepes. Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.
Cook briefly, until holes form in the injera and the edges lift from the pan. Do not let it brown.
Remove and let cool.

Serving Size:

Yields 10 to 12 ingera

helios said...

Kickpleat - Thanks! It did come out pretty well, and I'm enjoying the leftovers immensely.

Dad - But why would I go to all that trouble, when I can just go out for Ethiopian food? :) Sounds like a fun project for a rainy afternoon. While file away acoordingly.

kickpleat said...

i love this soup! i made it the other night and even cornelius who hates soup, loved it. yum.