tool name

Wednesday, Jan. 06, 2010

Soup for dinner? Mmmmm

Soup for dinner -- it's simple, comforting and consoling, inexpensive, belly-warming and yummy. What more could you ask for on a cold January night?

The holiday spending craze is over (thank heaven), the obscene amounts of trash have been dumped, the bright lights are coming down (or not, depending on the artistic proclivities of your neighbors) and the refrigerator is recovering from a month of being grossly overstuffed.

Now it's time to face the music.

We hold high expectations of ourselves for post-holiday recovery: new budgets, better bodies, cleaner homes, more water, less alcohol or maybe all of the above. Regardless, it seems clear that we are destined for failure when the goals are too many and too unrealistic. By the end of month one, we've thrown in the tea towel.

While I'm scarcely qualified to offer any counsel on most of your New Year's resolutions, food, as you well know, is my only sphere of self-proclaimed proficiency. As for all issues cuisine-related, my only advice is this: keep it simple. Continue cooking what you and your family like to eat.

Sure, lighten it up a little if you're so inclined. But don't clear out the entire pantry in hopes of an eating revolution. Mind your portions, don't eat until you're sitting down at the table and cook as much of your own food as possible so you have control over the ingredients.

That's it, my foodie friends.

I dig this recipe on many levels. It's pleasantly filling and offers nutrition from every food group. The kale is not only an exceptional soup addition, but also a nutrient powerhouse. While my kids aren't fond of it in most cases, they hardly notice it in this soup -- they are too busy fishing for the cheesy tortellini.

You can knock this soup out, start to finish, in about 20 minutes, so it's ideal if you're in a hurry. More importantly, your hungry companions will be satisfied both in belly and soul -- the most important component of any dinner.

Amanda De Jager Friedman owns the Piano Caffe in Merced.

Soup for dinner -- it's simple, comforting and consoling, inexpensive, belly-warming and yummy. What more could you ask for on a cold January night?

The holiday spending craze is over (thank heaven), the obscene amounts of trash have been dumped, the bright lights are coming down (or not, depending on the artistic proclivities of your neighbors) and the refrigerator is recovering from a month of being grossly overstuffed.

Now it's time to face the music.

We hold high expectations of ourselves for post-holiday recovery: new budgets, better bodies, cleaner homes, more water, less alcohol or maybe all of the above. Regardless, it seems clear that we are destined for failure when the goals are too many and too unrealistic. By the end of month one, we've thrown in the tea towel.

While I'm scarcely qualified to offer any counsel on most of your New Year's resolutions, food, as you well know, is my only sphere of self-proclaimed proficiency. As for all issues cuisine-related, my only advice is this: keep it simple. Continue cooking what you and your family like to eat.

Sure, lighten it up a little if you're so inclined. But don't clear out the entire pantry in hopes of an eating revolution. Mind your portions, don't eat until you're sitting down at the table and cook as much of your own food as possible so you have control over the ingredients.

That's it, my foodie friends.

I dig this recipe on many levels. It's pleasantly filling and offers nutrition from every food group. The kale is not only an exceptional soup addition, but also a nutrient powerhouse. While my kids aren't fond of it in most cases, they hardly notice it in this soup -- they are too busy fishing for the cheesy tortellini.

You can knock this soup out, start to finish, in about 20 minutes, so it's ideal if you're in a hurry. More importantly, your hungry companions will be satisfied both in belly and soul -- the most important component of any dinner.

Amanda De Jager Friedman owns the Piano Caffe in Merced.

Recipe: Hearty tortellini soup

2 tablespoons olive oil

1 small onion, diced

1 lb. lean ground beef (I use 93 percent)

1 jar tomato basil spaghetti sauce

1/2 cup red wine (optional)

1 quart beef stock or broth

1 cup water

2 bunches of kale, ribs removed, torn into 2-inch pieces

16 oz cheese tortellini (any kind works fine)

Salt and pepper

Fresh basil, chopped

Parmesan cheese

Place a large soup pot over medium high heat. Add olive oil, then onion. Sweat the onion until just translucent, then add ground beef. Cook until meat is fully browned and cooked through. Add spaghetti sauce, red wine, beef stock and water. Bring to a boil, then add kale. Boil for another two minutes, then add tortellini. Add more water or stock, if necessary, to cover tortellini. Simmer for about 10 minutes, until tortellini is cooked. Place in a soup tureen, if desired, or ladle into bowls, and garnish with fresh basil and Parmesan cheese. Serve with a green salad.