17 November 2009

n . o . t your average betty crocker.

i am not a good cook.  if you are a friend [or my mom] and you are reading this i can hear you say, “sure you are!”  but i know better.  i can cook and i do cook, but really i am not good.  however, there is something that i find SO endearing about people that look and feel at home in a kitchen.  and it just occurred to me as i was preparing to sit down and write this entry that there isn’t anything that can replace a home cooked meal [unless you are my son’s friend “g” who goes home raving about the frozen lasagna and meatballs i’ve served the couple times he’s been over…  heaven sent for my self esteem i think].  i want my family to be blessed by my cooking.  for these reasons, i continue to battle it out in the kitchen.  sometimes begrudgingly but always happy with my efforts.


if you are like me [a below average betty crocker] you probably look at a cookbook titled “15 minute meals” and chuckle.  it takes me 15 minutes to dice a carrot; or at least if feels that way.  so, i have grown particularly fond of recipes that use very few ingredients.  below you will find a friis family favorite.  it is MY favorite because it requires few ingredients, fresh veggies, no meat preparations and is virtually burn proof [however one night i left the burner on low and by the time my husband got home that evening the broth had evaporated and the top layer of tortellini's was crispy…  ooops…  but it was still edible].   it is my FAMILY’s favorite because it’s simple and delicious. 

as a side not ::  my favorite cookbooks are williams-sonoma which have a reputation for needing few ingredients.


INGREDIENTS :: 2 tablespoons olive oil, 2 carrots halved lengthwise and thinly sliced, 2 stalks celery thinly sliced, 2 zucchini halved lengthwise and thinly sliced, salt and pepper, 6 cups chicken or vegetable broth, 1 pound fresh cheese tortellini [i always use chicken herb], 2 plum tomatoes chopped [the kids are not fans so i omit], 1/4 cup fresh flat-leaf [italian] parsley chopped, 1/4 cup grated parmesan cheese.

1. in a large saucepan over medium heat, warm the 2 tablespoons oil.  add the carrots, celery, and zucchini and sauté until softened, about 5 minutes.  season with salt and pepper.  stir in the broth and bring to a boil.

2.  add the tortellini and cook for 5 minutes, or according to the package directions.  remove from the heat.  stir in the tomatoes and parsley and season to taste with salt and pepper.  ladle the soup into bowls, drizzle with olive oil, sprinkle with the cheese, and serve.

for extra “flare” garnish each bowl with a spoonful of store bought pesto and serve with a loaf of italian or wholegrain bread.

voila!  a hearty soup YOURS will enjoy and YOU won’t stress over.  especially because you won’t be left with a kitchen full of dirty dishes….  this recipe only requires one pot.  try it out and let me know what you think!

bon appetite! 

1 comment:

  1. Yummy! I am going to try this one for sure!