Soup: Tortellini and Chorizo with Kale

The tortellini you find in the refrigerated section at the grocery store are a HUGE time saver. You can actually freeze them, then go directly to boiling water to cook them for a last minute meal.

Here I make a hearty, feel-good soup with Asiago-herb tortellini and the spicy satisfaction from chorizo sausage. A few handfulls of kale and other veggies boost the nutritional content as well.

Feeling under the weather? This is a version of Chicken Noodle Soup that is sure to satisfy the soul.

If you can't find the fresh tortellini in the refrigerated section, you can use the dried tortellini that's in the dried pasta aisle. If you use the dried tortellini, cook it according to package directions until just al dente (tender to the bite) and add it into the soup when you add the sausage in the directions below.

Although Chorizo is traditionally a pork sausage, chicken and turkey varieties are also available and very tasty. The lovely part about chorizo, besides the spiciness, is the golden-red color it lends to dishes because of the spices used in the sausage.

Soup: Tortellini and Chorizo with Kale

2 cups chicken stock
2 cups water
1/2 onion, small dice
3 cloves garlic, minced
1 lb pkg Asiago-Herb Tortellini (fresh pasta)
1/2 cup red kale, julienned
2 Tbsp tomato sauce
2-3 links Chorizo sausage (depending on how meaty you want it)
1 carrot, diced
Aged Asiago cheese for grating as garnish

In a soup pot, heat water, chicken stock, onion garlic and carrot until boiling. Reduce heat to a simmer.

Meanwhile, cook chorizo in a separate pan. Cut into chunks. Add to broth.

Add fresh (or par-cooked dried) tortellini, kale and tomato sauce. Season with salt and pepper.

Continue cooking for another 10 minutes or until vegetables are tender.

Spoon soup into bowls and top with grated Asiago cheese.

Tofu "Chicken" Salad Sandwiches

This is the time of year we all "start over." Eating right, exercising and all that good stuff. I've jumped aboard the Lose 20 Pound Train too, so I'll try to keep recipes on the lighter side for the time being.

One sure fire way to lessen your fat and cholesterol INTAKE is to limit or omit the amount of meat you are eating. And to that end, meet my latest take on an "un-chicken" salad. Not that chicken was ever a "bad" protein in the first place. This is more to show you the flexibility of tofu -- an ingredient that I just love and I think more people would love if they just knew what on earth to do with it.

This is a simple, no-cook recipe, except for toasting the bread, so it's something the kids can do for an after school snack. Feel free to mix and match ingredients to fit your tastes. Tofu is a blank slate, it has a very mild flavor, so you can go as tame or wild as you desire. Have fun playing with your food!

Tofu "Chicken" Salad Sandwiches

1/2 lb firm tofu (half of one block)
2-3 leaves of red or green kale, chiffonade (which means thinly sliced)
1 tsp spicy brown mustard
1 Tbsp flax seed oil
1-2 Tbsp mayonnaise (depending on how creamy you want it)
1 tsp toasted pecan pieces
3 Tbsp cooked brown rice (great use for leftover rice)
1 tsp ground turmeric
1 tsp paprika
salt and pepper to taste

2 ciabatta bread rolls, split and lightly toasted
lettuce leaves, for garnish
sliced tomato, for garnish

Place firm tofu in a mixing bowl and break up with a fork until it's in chunks reminiscent of chicken salad texture. Add remaining ingredients, except bread, lettuce and tomato, and mix gently so as not to turn the tofu to mush. Place mixture onto bottom half of the ciabatta rolls, top with lettuce and tomato and remaining half of the roll. Serve with a nice citrus salad on the side.

Arugula and Artichoke Salad

I've been craving arugula. It's not in season right now but I was happy to find some at the grocery store that was grown in Florida. For me, that's semi-regional since it's the next state south. Arugula has a fantastic peppery flavor and contributes to salads, sandwiches and wraps that just blows lettuce right out of the water!

This is a great take along salad. I made it for an hors d'oeuvre party for New Years Eve and it was well received. If you are going take it somewhere, don't add the lemon juice and feta cheese until you've arrived at your destination. Also put all of the other ingredients in your bowl or container except for the arugula, which you'll want to simply lay on top since you won't be tossing the salad until you get where you're going. Composing the salad at the last minute will keep the arugula crisp and the salad "un-muddy" and ensure the salad can sit out for a while on the buffet without wilting.

Arugula and Artichoke Salad

6 oz. jar marinated artichoke hearts, medium dice
2 Tbsp roasted red pepper, small dice
1/2 parsley leaves, chopped
1 Tbsp capers
2 cups baby arugula leaves
juice from 1/2 a lemon
1 Tbsp extra virgin olive oil
crumbled feta cheese
salt and pepper

Compose ingredients in a salad bowl. Drizzle with olive oil, lemon juice, salt and pepper. Toss to distribute flavors and top with feta cheese crumbles. Serve immediately.

Red Lentils with Cauliflower and Potatoes

Simple, satisfying, stick to your ribs dish. Especially when served with a blend of hearty wild rices on the side. Meat is strictly optional as is spice content.

Red Lentils with Cauliflower and Potatoes

1/2 medium onion, small dice
3 cloves garlic, minced
2" piece of ginger, peeled and minced
4 cups of water
1 red potato, medium dice
1 medium carrot, medium dice
2 cups (or 2 hand fulls) cauliflower florets
1 cup red lentils, uncooked
1 tsp smoked paprika
2 bay leaves
salt and pepper to taste
2 Tbsp heavy cream (optional)

In a medium to large sauce pan, saute onion in 2 Tbsp of oil over medium heat until tender. Add the garlic and ginger and continue cooking until aromatic, stirring occasionally.

Add the water, potato and carrot. Increase heat to high and bring to a boil, reduce to a simmer and stir in the lentils, bay leaf and paprika. Season with salt and pepper, cover and reduce heat to medium-low. Continue cooking for about 10 minutes , stirring occasionally to be sure the lentils are not sticking to the bottom of the pan.

Add the cauliflower and finish cooking the dish, covered, for another 5-10 minutes. Remove from heat and stir in 2 Tbs of heavy cream.