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Chicken Pesto Tortellini Soup

March 12, 2009

1-2 TBSP olive oil
2 cups chopped onion
2 small-ish leeks, rinsed and sliced across, not into long strips
1-1/2 tsp Italian seasoning
4 cloves garlic, minced
28 oz can diced tomatoes, undrained
6 cups chicken broth
14 oz can chickpeas, undrained
2 boneless chicken breasts, sliced thinly
2 small zucchini, diced
1 1/2 cups frozen peas
3 cups dried tortellini (fresh is fine, but keep in mind those take less time to cook)
fresh cracked black pepper
pesto for dolloping individual servings
fresh shaved Parmesan

Heat the oil in a large soup pot over medium high heat. Add the onion, leek, garlic and Italian seasoning, and sauté for about 10 minutes, stirring occasionally.
Add the tomatoes, broth, and chickpeas.
Bring to a boil and cover, then reduce heat and simmer for about 30 minutes.
Add the chicken, zucchini, and peas, bring to a boil, then reduce heat and simmer for 10 more minutes.
Stir in the tortellini and keep the soup at a low to medium boil for the required pasta cooking time, or until al dente.
Taste first, then season with pepper–I don’t think you’ll need salt, but add it if you need to. (Keep in mind–you’ll be adding pesto and Parmesan to each serving.)
Top each serving with a dollop of pesto and some fresh shaved Parmesan.

Elle’s New England Kitchen


Granola Yogurt Parfait

March 12, 2009

fresh pineapple slices
strawberries, trimmed and cut and quartered
your favorite low fat yogurt
chopped pecans

Add some of all three fruits to the bottom of your bowl.
Spoon on some yogurt, and top that with granola and pecans.
Repeat the layer again, as many times as you like.
I usually do two good sized layers. Only two because I like large fruit chunks. 😉

POM Wonderful Whole Wheat Cupcakes

March 12, 2009

Makes 12

3/4 cup whole wheat pastry flour
1/2 cup unbleached white flour
2 tsp baking powder
3/4 tsp Cake Spice
12 tablespoons (1 1/2 stick) unsalted butter
1 cup sugar
2 eggs
1/2 cup plus 1 tablespoon milk
1 tsp vanilla

Preheat the oven to 350. Grease a muffin tin or line with paper muffin tin liners.
Whisk the flours, baking powder, and spices in a small bowl.
Cream the butter with the sugar for about 4 minutes.
Add the eggs one at a time until blended, and scrape down the sides of the bowl if you need to.
Beat in the flour mixture until just combined, and then add the milk and vanilla.
Spoon the batter into the pan and bake for 15 minutes, or until a tester comes out clean.
Remove from the pan and cool on a wire rack.

Elle’s New England Kitchen

Icing recipe can be found here.

Welcome to The Recipes!

February 16, 2009

Hi everyone!  I’ve created this blog to have an easy way for you guys to print out recipes from Elle’s New England Kitchen.  It may take me a while to get them all moved here, but I’m working on it.  Also trying to find  my way around WordPress.   It’s a little tricky!

Check back soon!