4 large heirloom tomatoes 1 can of diced tomatoes 1/2 of a red onion 3 cloves of garlic 10 basil leaves 4 teaspoons salt 4 tablespoons butter 1/2 cup whole milk or half and half… More
This is one of the easiest meals in my recipe box. It’s a classic that was passed down from my Nana to my mom and now to me. It is also the meal that put my mom into labor with me. No wonder I love it so much 🙂
- 1 lb of Italian sausage
- 1 medium onion, chopped
- 2 cans of diced tomatoes
- 2 cans water
- 1 12 oz package of cheese tortellini
- In the bottom of a large stock pot, brown Italian sausage on medium heat
- Remove the browned sausage and drain on a plate covered with a paper towel
- Add chopped onion to the stock pot and sweat until translucent
- Once the onions are cooked down, add the sausage back to the pot
- Add two cans of diced tomatoes and two cans of water, simmer for 3 minutes
- Finally, add in cheese tortellini and simmer until the noodles float to the top
- Add salt and pepper to taste
When I was little I did ballet from about age 4 to age 12. For the last 10 years I have been dreaming about signing up for classes again.
Every time I considered signing up, I chickened out or told myself that it was weird to take ballet classes as an adult.
I am so happy to say that, with the help of my best friend, I took a ballet class and absolutely LOVED it. I left with new confidence in myself and a huge smile.
Cheers to following your dreams!
I’m not a huge sweets fan, but I absolutely love to bake. I think its the joy that it brings people when you give them a huge plate of chocolate chips cookies or a big slice of pumpkin cake.
Chocolate chip cookies are one of my all time favorite treats to make. They’re the perfect balance of salty and sweet. This recipe includes extra flour because I like very puffy cookies.
- 7 table spoons unsalted butter
- 3/4 cup white sugar
- 1 tablespoon packed brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/4 cup all purpose flour (plus a few tablespoons)
- 1/2 teaspoon salt
- 1/2 cup (or more) semisweet chocolate chips
- 1/2 cup (or more) chocolate chunks
- Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
- Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
- Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
- Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
- Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
I’m posting my Monday meal just a little bit late this week.
This soup is so perfect for the chilly fall temperatures we’ve been having. It warms you right up. My favorite thing about this soup is that it is not heavy. You can eat three servings and not feel too full. This is probably due to ingredients like ginger and coconut milk.
- 2 teaspoons canola oil
- 1 cup sliced mushrooms
- 1/2 cup chopped red bell pepper
- 4 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 3 cups low sodium chicken stock
- 1 1/4 cups light coconut milk
- 4 teaspoons fish sauce
- 1 tablespoon granulated sugar
- 2 tablespoons lime juice
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 2 green onions, sliced
- 3 tablespoons chopped fresh cilantro
Heat a Dutch oven over medium heat. Add oil to pot. Add mushrooms, pepper, ginger, and garlic. Saute for 3 minutes, stirring occasionally. Add chile paste and cook for another minute.
Add chicken stock, coconut milk, fish sauce, sugar, and lime juice. Bring to a boil; reduce heat to low and simmer for 10 minutes. Add chicken to pot and cook 1 minute, or until heated through. Pour soup into bowls and garnish with green onion and cilantro.
This recipe of courtesy of Tessa from Handle the Heat. I hope you enjoy!