Saffron and Tarragon flavored Tortellini Soup: Weekend Herb blogging

It's been a long time I posted a proper post. Been crazily busy, nevertheless, the things in the kitchen been interesting as ever although a bit efficient :-) All this cooking should improve something, right? ;)

We could feel Fall temperatures yesterday night and a hearty soup is totally called for. It was an impromptu thing, which I made before and was not very impressed about the flavor. So, this time, after a quick search thru my spice and herb stash, found two great ingredients - saffron, tarragon - that can make any chicken dish come alive...in any season.

So, here it is. My entry for Weekend Herb Blogging # 307  brainchild of Kalyn and graciously hosted this week by Lynne from Cafe Lynnylu. I cannot believe WHB is in 300's now. Wow!! Kudos to both Kalyn and Haalo
 

What you need to make this satisfying and healthy soup:

1/2 lb tortellini - I used Barilla spinach and cheese
1/2 white onion, chopped
1 carrot, roughly chopped
1 stick celery, finely chopped (remove the rough veins before chopping)
1/2 yellow squash or zucchini, roughly slices (optional)
1 Quart low-sodium chicken broth
2 tablespoons heavy cream
1 tablespoon butter or olive oil
a pinch saffron
1 tablespoon fresh  or 1 teaspoon dried tarragon
Salt and freshly ground pepper as needed

How to make the soup:

• Heat oil/butter on medium-high, add onions, carrot, celery, saffron and a little salt. Saute for a minute. Add tarragon, black pepper, saute for 30 seconds

• Add chicken broth, bring to boil. Adjust salt if needed, add tortellini. Cook for the time mentioned on the package. Add squash, cream and 1/4 teaspoon black pepper (to revive all the flavors). Simmer for 2 minutes
• For croutons: Instead of using store-brought bread croutons, I just removed the outer layer of a jalapeno bagel, chopped into cubes, pan-fried in a tablespoon of olive oil.
• Serve the soup topped with croutons and enjoy!

Note: This soup can be doubled, just double the ingredients. A pinch of saffron goes a long way...it is not necessary to double that.
Also, pieces of left-over rotisserie chicken (white-meat) can be added with squash pieces.

Pasta with favabeans

Found these babies among other interesting items like green almonds, various fruits & veggies that are prominent in Mideast cooking at the local specialty store. 

Steps:

• Open 2 lbs of pods to get the beans, blanch them quickly in sales boiling water, shock them in cold water, peel outer layer, keep aside
• Cook 1 lb pasta per instructions on the package
• Meanwhile, heat 2Tbsp evoo, add about 15 - 20 cherry tomatoes and 5 cloves of garlic, minced, and sauté for 2 minutes. Add fava beans, salt, pepper, sauté for a minute. Add cooked pasta and 1/2 cup pasta water.
• Take out from heat, add 2 Tbsp basil pesto and mix gently.
• Serve with shaved Parmesan and a drizzle of evoo. Enjoy!

Cilantro crusted Salmon with Spinach-Cheese Ravioli

This weeknight dinner is made under 30 minutes and is delicious, healthy.

What we need to make this:

2 servings Salmon (I asked the fish monger to cut me two one-serving pieces)
4 teaspoons dry cilantro
Salt and fresh ground pepper to coat the fish
2 tsp turmeric powder (optional)

Extra-Virgin olive oil
1 package refrigerated ravioli (any vegetable kind will do. I used Spinach-Cheese filled ones)
Any pesto that suits taste. I used my Cilantro Pesto: 3-4 fistfuls fresh cilantro, 1 green chili, a teaspoon of toasted pine nuts, a fistful grated Parmesan cheese, one clove garlic, salt, and some olive oil -- grind coarsely in a food processor or in a mortar and pestle.

How to make:

-Clean Salmon, pat dry. I removed the skin as the non-veg eater in the house does not like it. -Rub turmeric powder on both sides. I do this in order to 'clean' the fish.
-Rub in salt and pepper on both sides. sprinkle dry cilantro on one side, rub well.
-Heat 2 tablespoons olive oil in a skillet on medium heat. Place the fish with cilantro coated side down. Do not disturb the fish pieces for next 4 minutes and turn carefully. Cook for 3-4 minutes on this side.
-Meanwhile, cook the ravioli according to the directions on the package.
-Remove ravioli and some ravioli water (in which the ravioli was cooked) into a mixing bowl.
-Add the pesto and a teaspoon of extra-virgin olive oil. Mix gently.
-Serve each of the Salmon pieces over 5-6 pieces of ravioli

Baked Mushroom Ravioli....yummy!

Recipe follows......

Spaghetti with Spinach pesto and Asparagus

Presto Pasta Nights

Two days back dinner was spaghetti with spinach pesto. I have been toying with the idea of making pesto with spinach, but, was skeptical how it would taste. And then, I saw on some show (sorry forgot the name....oops) baked fish served on green pea paste. I was thinking, if a paste of frozen green peas (thawed, of course) could taste good, my spinach pesto should also taste good (not sure what kind of psychological logic this would qualify under....may be just meanness? :-) )
So, I set out making spinach pesto, within seconds, realized, no pine nuts! I found some peanuts and some cashews. Dismissed peanuts as I couldn't contemplate the taste of peanuts, spinach and basil together (must try some other time). Finally decided on cashews. The result is spinach-Cashew pesto, which is out of this world. I would highly recommend trying out this pesto; you won't be disappointed.

What you need to make this spaghetti dish:

1 package spaghetti (I used whole-wheat)
4 asparagus stalks
1 medium sized tomato
salt and black pepper powder to taste
1 tsp olive oil
1/2 tsp dried basil leaves

To make Pesto:

5-6 fistfuls fresh baby spinach
1 fistful fresh basil leaves
3-4 medium sized garlic cloves, peeled
1/4-1/2 cup Parmesan cheese
1 fistful cashews, dry roasted
salt to taste
Extra virgin olive oil, enough to make pesto
1 teaspoon black pepper powder
2 pinches red chili flakes (optional)

Prep work:
Break Asparagus where the stalk breaks, cu into 1-inch pieces.
Since the fiber in Asparagus in the skin, do not discard the tough piece. Peel it and use with rest.
Dice tomato.

Method:

• Make pesto by either grinding in mortar and pestle or in food processor. Start with spinach, basil leaves, cashews, salt, garlic, pepper, red pepper flakes. Keep adding olive oil to get manageable coarse paste. Add Parmesan cheese, blend lightly.
• Boil Spaghetti as per directions on the package. Take Spaghetti out into a bowl with tongs. Pour some 'spaghetti water' (water in which its cooked) over to prevent sticky spaghetti.
• In the same water, cook asparagus for 2-3 minutes until its done, but crunchy to bite. Take out and add immediately to ice cold water. Once cooled, drain and keep aside
• In a wide sautepan, heat a teaspoon of olive oil. Add dried basil, Asparagus, Spaghetti. Mix well.
• Add one cup 'spaghetti water' and pesto. Break pesto carefully and fold gently so that it coats spaghetti well. You may add some olive oil to ease the folding. Adjust salt and pepper.
• Serve immediately, garnished with diced tomatoes.