I did a kitchen cupboard inventory yesterday. On one of the upper shelves, I found a can of Solo Cake & Pastry Filling. I pulled back the label of the almond flavored can and noticed a recipe for a Bundt cake. Who doesn’t love the aroma of almonds and butter baking in a cake batter? I immediately pulled out a few sticks of butter to soften on the counter and waited in anticipation for a beautiful baking experience. Here’s the recipe:
We woke up this morning to another six inches of snow… Boy, I’m getting tired of the sub-zero temperatures and the heavy snowfall we’ve experienced this winter. Yet, this is the kind of weather that makes me think of a number of piping hot soup recipes that can be made with simple kitchen leftovers. No need to head outdoors with a long shopping list of ingredients. Just take a look in the fridge/freezer and you’re sure to find the perfect combination of ingredients on hand.
Having a big pot of soup boiling on the stove seems to warm the body and comfort the soul. This recipe is chocked full of tasty kitchen staples. When making soup, there’s no need to be exact with measurements. Just take a careful sip here and there to make sure your headed in the right direction. Use any kind of beef you like, any assortment or fresh or frozen veggies you prefer, and any kind of grain or pasta your family enjoys. Bona petite!
Easy Beef and Veggie Soup
1 lb. leftover beef roast, cubed
1 onion, diced
3 celery ribs, rough chopped
3 carrots, rough chopped
2 (14 ounce) cans petite diced tomatoes
3 tablespoons beef soup base
2 teaspoons garlic powder
2 tablespoons olive oil
4 cups water
1 pkg. cheese-filled tortellini, cooked as directed
In a large pot or dutch oven, sauté celery, carrots and onion in oil until onion is cooked, about 7-10 minutes. Add remaining ingredients, bring to a boil.
Reduce heat and simmer uncovered about 30-45 minutes.
Serve over a bed of cooked tortellini and season with black pepper, hot sauce, or shredded Parmesan cheese, if desired.