Sunday, April 22, 2012

Tortellini Soup

I made this soup last Monday for my sometimes-weekly walk/dinner with my friend Amy. We served it with a yummy cucumber/arugula/tomato/etc salad and some rosemary bread bought from the bakery. I used spinach-cheese tortellini and chicken tortellini. I multiplied the recipe by 1.5 because I wanted to have leftovers, but I ended up having more than I could eat. (Even though this recipe is great, by Thursday I was a little sick of tortellini soup.) 
Still, you should make this. It's really delicious.

Thursday, April 12, 2012

National Grilled Cheese Day - April 12th

image courtesy of
I know what I'm making for dinner tonight! Even though a grilled cheese really only requires bread, butter and cheese, it can be so much more. And the combinations are endless. Some of my favorites include tomato, egg, goat cheese, bacon, avocado, apple (but not all of these in one!).

I've been to the Pop Shop in Collingswood, NJ a couple times. They specialize in grilled cheese and even took on Bobby Flay in one of his Throwdowns. The best thing I have eaten there was a grilled cheese made on a Philly pretzel... not a pretzel roll. The entire pretzel was cut in half and it worked well because Philly pretzels have practically no space between the dough, if that makes any sense. 

Who doesn't love grilled cheese? I better not see anyone raising their hands...

Thursday, April 5, 2012

How To Keep an Avocado Green

I love avocados, and I love living in California where I can regularly get them for under a dollar, sometimes 2/$1! That beats paying $2 or more in Philadelphia. But the problem with avocados is that you really shouldn't eat a whole one in one sitting. Even though I so could. The second problem is keeping that other half (or three-quarters, or whatever) fresh and not all brown and mushy looking! I've tried lots of solutions, including the lemon juice thing and the leaving in a cup of cold water thing...
they work OKAY, but I was usually still left with some brown spots. And the water thing was kinda weird... I did feel like it eventually affected the texture of the top layer of the fruit. 

So here's my new tried and true solution (I'm probably not the first person to do this so I don't think I can patent it):

To save the other half of an avocado, make sure you leave the seed in it. Most importantly, you want to limit the exposure of oxygen to the fruit and removing the seed creates another air pocket. I took some plastic wrap and pushed it gently against the exposed part of the fruit and seed, trying to form somewhat of a seal. Then I wrapped the entire half with another piece of fruit and put it in my refrigerator.
Voila! a day later and my avocado looks GOOD. It was especially good this morning mashed on my sprouted grain mini bagel and sprinkled with some pepper.
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