Monthly Archive for October, 2011

Tomato-Tortellini Soup & Bertolli’s Newest Product

With temperatures creeping towards the cooler end of the thermometer, I was in the mood for soup. Since I had not yet learned about Bertolli’s new soups >hint, give-away below recipe<, I whipped up a quick hearty bowl of Tomato Tortellini Soup from Better Homes and Gardens. The orangish-redish color was perfect for this October bowl of goodness and fit my busy schedule.

Cream cheese and tomato soup make a rich and creamy base for this four-ingredient tortellini soup recipe that can be prepared in just 15 minutes.

Tomato-Tortellini Soup

Ingredients

4 (14 oz) cans reduced-sodium chicken broth or vegetable broth

2 (9 oz) packages refrigerated tortellini

8 oz tub cream cheese spread with chive and onion

1 (10.75 oz) cans condensed tomato or tomato bisque soup

Snipped fresh chives (optional)

Directions

In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. Sprinkle with chives before serving. Makes 8 servings.

***

As you may have heard, Bertolli recently added a new product to their line of meals – Bertolli Premium Meal Soup for Two. Chef Michael Christiansen, Innovation Chef for Bertolli, and celebrity Chef Fabio Viviani are the men out in front of this ‘take the night off and stay in’ product. In celebration of their new product launch Bertolli wanted to provide one lucky reader with a soup-tasting giveaway….

This soup-tasting giveaway includes:

· Two Tasting Certificates for Bertolli Premium Meal Soup for Two

· Stainless steel soup ladle

· Woven oval bread basket (ceramic)

· Bertolli reusable freezer bag

How do I win? Well, pretty straight forward, tell me about why you’d love to incorporate this gift into your winter arsenal of dinner tricks.

FINE PRINT: This giveaway is being run independently and I was fortunate enough to also received the set from Bertolli.

Pandebono (Mini Cheese Breads)

I am told this South American recipe has many names – Pandebono in Colombia, Cuñapes in Bolivia and Pao de Queijo en Brazil. No matter what you call this bread, it is plain good! Pandebono is very easy to make and is perfect as an appetizer or as an accompaniment to lunch or dinner dish. The bread is anything but cheese forward. It is very subtle and it is the cheese that seems to give the bread a dough-ish consistency.

Pandebono

1 1/4 tsp baking powder

3 TBS butter, softened

1/3 cup milk (may need to add 1 TBS more if mixture appears dry)

1 egg

1/2 lb queso fresco

2 cups Yuca Harina (flour)

Mix all ingredients in a food processor, until well blended. Mixture should resemble the consistency of a creamy polenta or whipped cream cheese. Using a TBS, place bread dough on an ungreased baking sheet, spacing each bread 1/2 inch apart. Cook at 400 degrees for 10-15 minutes. Bread should bounce back (and not dent), when lightly touched in center. Before removing from oven, place bread under broiler for 2-3 minutes until it is lightly browned.

Yields 12 breads

Rosa introduces us to another new found favorite recipe!