It’s been a rough couple of weeks – I’ll tell you more about it later, but right now I’m on my way home from Kansas and burying my last grandparent – my favorite Gramma. The only good thing was seeing family, the rest pretty much suqued. Including the negative temperatures.
I was in a Valentine-ey mood until this all started to unfold at the first of the month, but since I was going to be out of town for about a week I decided to not even finish decorating the house for the lovely holiday.
Next year will be better.
Well – here’s my slight offering – a recipe I came up with for Tortellini with Chunky Tomato Sauce. it’s pretty good, if I do say so myself. My family likes it too, and I got several compliments at church potluck – where it made its’ debut. This is a recipe born out of desperation. I didn’t have any plans for lunch after church (I’ve been super busy cooking for church 4 nights a week – more on that later too) and ran home during closing song to throw something together.
This is what I came up with when I didn’t have a jar of ragu in the pantry. (Note to self: restock the staples ASAP.)
- 4T “butter”
- 1 onion, chopped
- 6-8 cloves garlic, pressed or chopped fine
- 1 can sliced mushrooms
- 1 can diced tomatoes with Italian seasonings
- Italian seasoning (basil, oregano, rosemary, thyme)
- A splash of Marsala cooking wine
- About 2 lbs Cheese Tortellini, cooked. (I use the frozen for this recipe)
- Olive oil (as much as necessary)
- Parmesan cheese, fresh grated (avoid the green can if possible…)
Put your pot of water on to boil for the tortellini while you chop the onion and garlic.
Then add the can of tomatoes, not drained. Note: if you’re not into the “chunky” so much, take a (clean) pair of kitchen scissors and cut the tomatoes down even smaller while they’re still in the can – just hack away randomly like I do…
Finish cooking your tortellini (it only takes a few minutes), drain it well and toss it with some olive oil in your serving bowl. Sprinkle it with the grated parm as you toss it gently.
Pour your tomato and mushroom sauce over the tortellini and sprinkle with a garnish of parmesan.
First peel your carrots (the fattest ones you can find – mine are organic so they’re kinda skinny.
Hope you have a lovely day with your sweeties. I’ll be serving dinner for about 30 at our church. I’ll let you know how it goes.