Lindsey bought me a new cookbook for my birthday called The Essential Food Storage Cookbook. I decided to try the Pumpkin Waffles for dinner one night and we loved them!
A new twist on Mom's Waffles! It makes plenty for 4 people. They freeze well.
In a large bowl combine dry ingredients:
2 1/2 c. flour
2 TBS. sugar
1 TBS. baking powder
1 teas. salt
1 teas. cinnamon
1/2 teas. ground ginger
1/4 teas. ground nutmeg
3 eggs, separated
In a separate bowl combine:
3 egg yolks
1 3/4 c. milk
1/2 c. vegetable oil
1/2 c. canned pumpkin
Then add to dry ingredients. Beat the egg whites until stiff and fold into the batter. Cook until golden brown.
Wednesday, February 24, 2010
Tam's Tortellini Tomato Spinach Soup
Tam made this for us when we were in NM in April. My girls fell in love with it especially Chelsey. I suggested we serve it for our Stake RS Enrichment last October and it was a big hit too!
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 servings
Ingredients
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can wholediced tomatoes
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed
Directions
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 servings
Ingredients
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can wholediced tomatoes
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed
Directions
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
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