Community Kitchen – December 5th
Creamy Tortellini & Spinach Soup
1 onion – diced
3-4 garlic cloves – minced
1 Tsp. basil
1 Tsp. oregano
1 Tsp. salt
1 large can tomatoes
4 cups of vegetable or chicken stock
1 Tbsp. Worcestershire
1/2 package frozen chopped spinach (150 grams)
1/2 package of cheese tortellini (or flavor of your choice)
1/3 cup heavy cream (optional)
1.) In a soup pot, cook onions in oil until soft
2.) Add garlic and stir for 1 minute
3.) Add the basil, oregano, and salt
4.) Add the tomatoes and stock, cook for 5-10 minutes
5.) Add the Worcestershire and spinach. Simmer for 5 minutes
6.) Add tortellini. Keep the soup at a simmer or small boil, and cook until the tortellini is tender about 10 minutes. Stirring occasionally
7.) Add the cream and cook until heated through
Butter Tarts
1 1/2 cups brown sugar
1/2 cups butter (room temperature)
2 eggs
1Tsp. vanilla 12 tart shells
1.) In a large bowl, cream together brown sugar and butter until light and fluffy.
2.) Add eggs one at a time until well mixed
3.) Add vanilla
4.) Place tart shells into muffin tins (remove from the tin cup holder)
5.) Spoon filling into tart shells until 1/2 full
6.) Bake at 350 degrees for 20 minutes. Let cool completely in the muffin tin.
