Huh. And here I thought that the only people reading the blog were us WandAS bloggers and my husband (who I guilt into commenting occasionally). In the last week I’ve had four people talk to me about food they made from the blog.
The best story I heard was from a friend of a friend who told me one day she sat down for lunch with a coworker, and they both pulled out leftover Mexican Lasagna. Turns out the coworker’s husband (who is the cook in their family) got it from our blog too. I’m sure there’s a 6-Degrees explanation for how they both found the blog, but that seems kind of random and awesome, right?
The same lady who told me that story said she was making Beef Stroganoff the next day, and then not 5 minutes later at the same get-together a totally different woman told me that she was making Beef Stroganoff that weekend too!
Then, yesterday I got a phone call from Oregon from a girl (sister of an old friend, 2 degrees of separation) who needed advice on how to make those Quinoa Cakes. Which is super stellar because now I don’t need to hurry to put it back in the rotation to figure out what went wrong . She’s gonna do it for me! (I suspect the zucchini needs to be wrung before cooking, fyi)
Let me tell you people, this all did a whole lot for my culinary ego. I’m just a girl who likes to cook and eat, and it makes me so happy that some of you are trying our recipes too! But don’t be shy! Tell us what you’ve tried. It’ll make us feel good about ourselves.
This week I have an old stand-by of my mom’s. This soup takes just a tiny bit longer to make than it does to cook pre-made tortellini. I like to add the spicy sausage mostly because the spice really makes the soup, but you could totally make this vegetarian by using veggie broth and leaving out the meat. Also, don’t underestimate the spinach. It shrinks down a lot so be heavy-handed. I can’t really grade this one because it’s memory inducing as well as delicious, so any grade I’d give would be biased. I’ll say it’s delicious, colorful and fast to make. One side note: I used the whole wheat tortellini and I don’t think it held up to the liquid as well as the regular stuff. I’ll switch back next time. I’m also thinking about chopping the spinach before I cook it. Hmmmm…
UPDATE: Oh hell! Someone (who evidently pays closer attention to the blog then I do) just told me I already posted this one! Well, the pictures are better in this post? And it was the second week the blog existed when no one was reading? So? I’m keeping it up? And also, NaNoWriMo has clearly completely fried my brain. (22,479 words and counting! Also, have you noticed that 3.5 of your WandAS writers are working on a novel this month? Forgive us if our brains are broken.)
|Tortellini, sausage, tomato and spinach soup||
- 1 tablespoon olive oil
- 1/2 minced medium onion
- 1 clove garlic, minced
- 1 package spicy sausage, removed from casings
- 4 to 6 cups broth, chicken or vegetable
- 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
- Salt and pepper
- 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
- 10 ounces fresh spinach
- Grated Parmesan
- In a french oven (or large pot) saute onions and garlic until onions are soft. Add sausage and brown it together with the onion/garlic, breaking it up as you cook it.
- Pour in broth and tomatoes and bring to a boil. You may let this simmer covered for a while to let the flavors gel a little, but you don’t have to. Salt and pepper to taste.
- Add tortellini and cook according to the package.
- Add spinach and let it cook until wilted.
- Serve soup with a bit of Parmesan cheese.