Chicken tortellini vegetable soup

Chicken Tortellini Vegetable Soup

Ingredients:
1 1/2 cup cooked cubed chicken
3 cups cheese tortellini (I used frozen)
1/2 zucchini cubed
1/2 mexican grey squash cubed
1/2 large yellow onion chopped
3 stalks celery chopped
5 cloves garlic chopped
2 large carrots chopped
2 medium tomatoes chopped
32 oz carton organic free range low sodium chicken stock
2 cups chopped kale
5 baby portabella mushrooms
1 small sweet potato cubed
fresh rosemary
fresh basil
fresh sage

In dutch oven, saute onion, garlic, celery with 1 tablespoon oil. Add fresh herbs. Let soften for about 2 minutes. Add carrots and sweet potato and let cook another 5 minutes. Add broth and rest of ingredients, bring to boil and then let simmer for 15 minutes until vegetables are tender.

Roasted Poblano Salsa

Roasted Poblano Salsa

Ingredients:

6 large poblano peppers
4 yellow chili peppers
1 jalapeno
1 bunch cilantro
6 medium tomatoes
1 large yellow onion
6 cloves garlic
2 small limes

Roast peppers and garlic under broiler on cookie sheet until blackened. Meanwhile, quarter onion and tomatoes and place in food processor with cilantro and juice from limes. Process to desired consistency. Pour into large bowl. When peppers are roasted, allow to cool enough so that you can handle them. Cut off tops and remove seeds. Place peppers into food processor and process until desired consistency. I like mine more finely processed. Add peppers to bowl and mix with tomato mixture.

Makes 2 quarts.

Homemade Chili

1 lb coarse ground beef for chili
1/2 large yellow onion chopped
3 cloves garlic chopped
1 can chili beans with sauce
1 small can tomato sauce
1 small can tomato paste
1 can diced tomatoes
2-3 tbsp hot mexican chili powder
2 tbsp cumin

In dutch oven, brown beef with garlic and onion. When browned add the rest of the ingredients. Add 1-2 cups water. Simmer for about 2 hours stirring about every 1/2 hour. Serve with rice or barley, cheese, sourcream, or whatever toppings you like!

Baby Bella Asparagus Quiche

1/2 pound asparagus cut in 1 inch pieces
1/2 pound baby portabella mushrooms sliced
3 green onions chopped
4 large eggs
1 1/4 cup half and half
2 cups shredded fontina cheese
2 cups shredded smoked gouda cheese
1 pre made pie crust

Preheat oven to 350*

Place pie crust in 9 inch baking dish and keep chilled. In skillet, sautee asparagus, mushrooms and green onion. Meanwhile, whisk eggs and half and half together in bowl. Put shredded cheese in bottom of pie crust and add veggies when tender. Pour egg mixture over the whole thing and bake at 350* for about 45 minutes until egg is set. Remove from oven and let cool. Serves 8.

Creamy Chicken and Orzo

8 boneless skinless chicken thighs, cubed
3 green onions chopped
1 sprig fresh rosemary
1 sprig fresh oregano
1 tsp black pepper
1 tsp paprika
3/4 cup sour cream
1/2 cup half and half
1 box orzo pasta
1 cup shredded cheese, mixed fontina and asiago

In skillet, brown chicken and add green onion, rosemary, oregano, pepper and paprika. Meanwhile, cook orzo according to package directions. When chicken is cooked, add sour cream, half and half and cheese, stir and mix well. Add orzo to chicken and serve!