Author: Debbie

Amanda Farris with Italian Sausage Cheese Tortellini Soup {Foodie Friday}

Ok guys, seriously, you have to make this Italian Sausage Cheese Tortellini Soup. It is one of my most shared recipes with friends. Everytime I serve it to a group of people someone always goes home with the recipe. It has become one of our winter staples. It is our soup go-to meal when having guests over and it has never disappointed.
 
Last week we hosted our church body in our home during this cold January month for just a time of fellowship, food, and hanging out. We entertained with a trivia game, Italian Sausage Cheese Tortellini Soup, and homemade chocolate chip cookies. Lots of laughter, conversation, and relationship building was going on around this pot of soup. 
I’m a firm believer that if you want to bring people together and make the atmosphere inviting and relaxed, serve good food in a comfortable atmosphere. Let them see your kitchen, have music playing, and treat them like family– not formal guests. 
 
And of course- serve them soup in the winter! 
 
Seriously, make this soup this week. Now. And then have me over to eat it with you.
Italian Sausage amanda farris
 
Italian Sausage Cheese Tortellini Soup
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Ingredients
  1. 1 T extra virgin olive oil
  2. 1-2 onions peeled and diced
  3. 6-8 cloves of garlic (diced)
  4. 1 lb of italian sausage
  5. 2 large can diced tomatoes (from your garden, just kidding- store bought is fine)
  6. 16 oz can tomato sauce
  7. 4-6 cups beef broth
  8. 4 cups chicken broth
  9. 4-6 carrots, peeled and diced
  10. 4-6 zucchini, diced
  11. 1 large package of cheese tortellini (sometimes I use spinach)
  12. (Sometimes I also add potato chunks-- just depends on your tastes)
  13. Parmesan cheese for topping
Instructions
  1. In a large stock pot, saute onion in olive oil.
  2. Add garlic and saute
  3. Then add sausage and stir until cooked.
  4. Reserving the zucchini and tortellini, add remaining ingredients and bring slowly to a boil.
  5. When soup has reached boiling point, turn heat down to simmer.
  6. Add zucchini and tortellini and simmer for 10-15 more minutes.
  7. Serve in large bowls and top with Parmesan cheese.
  8. Goes great with French Bread!
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
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Getting to Know our ARWB Foodies

Amanda Farris
Embracing Grace and Living the Adventure
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 What food reminds you of childhood? Explain.
Whoppers and Malt-O Meat- My grandparents would always give us whoppers every time I was at there house! Such a sweet memory that still continues! My grandparents are now giving my kids whoppers at every visit. Popsicles on a summer day will always take me back to my childhood, every single time. Growing up rurally and now raising our children rurally, those sweet summer afternoons with the sun setting and the whippoorwills calling always calls for a a popsicle!

 What is your favorite international cuisine? Explain. We love to eat Greek food! It is something that I can’t make very well at home , so always a treat to go out to eat for Greek!

What is always in your refrigerator at home? Basil Pesto and Sun Dried Tomato Pesto. Pizza quesadillas and pizza sandwiches are a go-to staple for lunch at our house!

What is your most used cookbook? The one my sister-in-law hand wrote me for when I first got married! I love those “tweaked” family recipes that we all know and love! It’s real comfort food that is always served at family gatherings and dinners. Healthy, easy, go-to, staples for the family, made with ingredients you always have on hand.

What is your favorite kitchen gadget? My pampered chef meat chopper and of course my Kitchen-Aid.  I would also say that my jelly roll pans get a lot of use!

 Do you have a favorite food indulgence?  (Good) Ice Cream, Bread, and a good piece of cheese.

What is your go-to ingredient that you use time and time again? I love avocados in the summer.
Sweet Potatoes in the winter.

What is your favorite food meal to cook at home? Lasagna and homemade pizza are always big hits with the family!And if we are talking freezer meals here, my bbq meatballs are always a hit. We can’t leave out the soups either, Italian Sausage Cheese Tortellini soup never disappoints.

 What is a cooking tip that you would like to share with beginning cooks? Clean up as you go. Always keep a bowl nearby to put trash and scraps in. A messy workplace is stressful and you are more likely to make mistakes by being careless.

 When you’re not cooking, what are your favorite pastimes? Outdoors and Sports. Our family loves to hike, camp, float the river, and play any kind of backyard competitive sport. When the sun sets, and we can’t be outside, you will probably find us playing some kind of board game as a family or snuggled up watching a movie and eating popcorn.

 What else would you like us to know about you?  I’m a busy mom who is loving life and living the adventure. I’m learning to work smarter and not harder so that I can spend more of my time being with those that I love most!

  

Laurie Marshall: Lentil Soup with Sweet Potatoes and Parsnips

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My sister has a husband who is willing to try almost any kind of food – lucky her! Or, maybe it’s lucky him, since she is one of the best cooks I know. She is not afraid to experiment, loves to create her own recipes, and she makes bread from scratch too. I’m a little jealous of her kitchen skillz. Or, more accurately, the time and inclination she has to spend in the kitchen. Feel free to join me in directing some long-distance envious thoughts to the Pacific Northwest…

When she does make amazing food, she usually sends me a text with a picture of said food, and I always vow to pull out a notebook and start creating meal plans and utilizing the dozen or so cookbooks collecting dust in my kitchen. And I do that once, maybe twice, before falling back into the same old rut.

But once in a while I throw some things together in a crock pot that are deserving of accolades and the recording of the process and ingredients. This recipe is a result of one of those times. Don’t let the color throw you off, this concoction is savory and delicious and freezes brilliantly, making it a great make-ahead option.

On top of this soup being delicious, it is super simple and inexpensive to make. So, let’s get to the serious business. And feel free to share photos on social media when you make it yourself – you deserve to be on the receiving end of envious thoughts just as much as my sister.

Foodie Friday Image 1

 

Creamy Lentil Soup with Sweet Potatoes and Parsnips
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Ingredients
  1. 1 ½ cups yellow lentils
  2. 2 cups diced sweet potato
  3. ½ cup diced parsnips
  4. 1 clove garlic, riced or smashed and finely chopped
  5. 1 teaspoon salt
  6. 1 teaspoon curry powder
  7. ¼ teaspoon paprika
  8. ¼ teaspoon pepper
  9. ½ teaspoon allspice
  10. 2 cups vegetable broth (chicken broth can be substituted, if desired)
Instructions
  1. Soak the lentils as directed on the package, preparing for cooking. (I used yellow lentils, but any color is fine.)
  2. Drain the lentils and put them into a slow cooker with all of the remaining ingredients.
  3. Cook on your slow cooker’s low setting for six to eight hours, until lentils and other veggies are soft and mashable.
  4. Ladle soup into a blender or food processor and puree until smooth – it should only take a few seconds. Be sure to put the lid on the blender, even if it’s making a weird noise. Trust me on this. Depending on the size of your blender, you might have to do this step in a couple of batches.
  5. Serve your soup in a lovely handmade or vintage bowl, sprinkle with a little Parmesan cheese, and enjoy it with some crusty bread.
  6. If you prefer your vegetables with a little more protein, add some sausage to the mix, but it is thick and savory enough to satisfy most folks without.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Foodie Friday Feature Image

 

Enjoy!

lauriemarshall

 

In addition to her love for a perfectly turned phrase, Laurie Marshall has a passion for reusing and repurposing, and may get a little too excited about power tools and the wall of paint chips at her local home improvement store. She graduated from the BA program in Creative Writing at the University of Arkansas in 2007 at the ripe old age of 39, and after spending six years working at a desk job (that she loved!), she took the leap and began her freelancing career. Her work has been published on VisitRogersArkansas.com, TasteArkansas.com, NWAMedia.com, and in AY Magazine and Do South, among others. @LaurieMMarshall 

Laurie lives in Northwest Arkansas where her mother was a majorette in the high school band and her grandmother inspired her love for homemade and handmade. She is spoiled by the availability of locally-grown foods in her community. Being the decision-maker for dinner every night wears her out, but, thanks to Food Network, she still enjoys experimenting with new flavors and concoctions. She prides herself on the fact that no one has gotten ill after eating her food.

Alison Chino with French Peasant Soup {Foodie Friday}

t’s that time of year when we really need two things from our food: warmth + health. 

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I always think I’m going to eat really healthy after Christmas, but then the cold winds of January blow and I just want to be comforted by heavy casseroles. And pizza. The good news about this soup is that it packs a lot of comfort in every bite while still being easy on your caloric intake. 

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In fact, it’s so good for you that you can feel just fine about having a big slice of bread with butter on the side!

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French Peasant Soup
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Ingredients
  1. 2 tablespoons olive oil
  2. 4 large leeks, sliced thinly
  3. 3 garlic cloves, peeled and chopped
  4. 8 ounces sliced mushrooms (225 grams)
  5. 1 tablespoon fresh thyme leaves
  6. 1 tablespoon herbes de provence
  7. 1 cup french lentils (250 grams)
  8. 3 medium zucchini/courgettes
  9. 8 cups chopped Kale (200 grams)
  10. 1 1/2 quarts vegetable stock (around 1500 ml)
  11. 1 1/2 cups pasta, cooked and drained (optional)
  12. salt and pepper to taste
Instructions
  1. In your heavy bottomed pot, Dutch oven or Le Crueset, pour in the olive oil and bring to medium heat.
  2. Add the leeks and garlic. Cook for about five minutes. Add mushrooms, thyme and herbes de provence.
  3. Cook about 10 more minutes until vegetables are soft.
  4. Add stock and bring to a simmer. Pour in lentils and cook for about 30 minutes or until lentils are done.
  5. Add zucchini (called courgettes in the UK) and Kale leaves. Cook about ten more minutes. Salt and pepper to taste.
  6. Serve warm with hearty bread or over pasta (kid-friendly option)
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

alisonChino 

Alison Chino is a wandering pilgrim who loves telling stories. She moved from Arkansas to Scotland with her husband and four kids in 2013 and they are on a journey to hike as many trails in the UK and in Europe as possible during their season as expats. Sometimes this means contending with gale force winds and thrashing rain. Living in Scotland has given them a new appreciation for waterproof gear and hearty soups. You can follow their adventures on Instagram.

Roasted Garlic Soup by Julie Kohl {Foodie Friday}

By Julie Kohl

I have been sick for the entire fall of 2014. I still have the sniffles and the “man voice” that makes all my students giggle. I am however determined to spend fewer days in 2015 under the weather.

Cold and flu season, and winter in general, is the perfect time to make and eat a lot of soup. I typically make a big batch of soup every Sunday and freeze individual portions that I can take to work all week long. Lunch prep is easy and it’s healthy eating.

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Today I’m making a delicious roasted garlic soup. Roasting the garlic sweetens it and takes away its sharp bite. This soup is sure to ward of any evil bugs but don’t forget to bring the breath mints!

Roasting garlic is easy and can be done easily and fairly quickly in the oven. I use an electric garlic roaster.

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This is probably one of my most favorite and most used kitchen appliances.  If you don’t have an electric garlic roaster just slice off the top of a whole bulb of garlic.  Sprinkle with a little olive oil and some salt and pepper.  Wrap the bulb in foil and pop it into a 400 degree oven for about 40 minutes.  You will want to check the garlic at this point. Each clove should be golden and mushy.  If not – allow it to cook just a bit longer.  You can roast several bulbs together.

Let’s make soup!

Roasted Garlic Soup
Serves 4
A delicious roasted garlic soup to keep you warm and help ward off winter colds.
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Ingredients
  1. 1 onion, sliced very thin
  2. 2 tbs. olive oil
  3. 2-3 stems of fresh thyme
  4. 4 cups chicken stock
  5. 3-4 bulbs of garlic, roasted
  6. 1/4 cup white wine
  7. 1/2 cup heavy cream
  8. Salt and pepper
  9. Garlic Parmesan croutons, optional
Instructions
  1. Roast 3-4 heads of garlic as indicated above. Allow the garlic to cool and then squeeze to extract the cloves.
  2. Discard the skins and set the garlic aside.
  3. In a large pot or dutch oven, heat the olive oil over medium heat and add the onions.
  4. Cook the onions for about 5 minutes until they begin to soften.
  5. Add the thyme, roasted garlic and chicken stock.
  6. Simmer and cook for about 20 minutes to let the flavors blend.
  7. Carefully remove the thyme stems.
  8. Use an immersion blender to puree the soup until no large chunks of garlic remain
  9. Salt and pepper to taste. Just before serving add the cream and heat until warmed through.
  10. Top the soup with garlic Parmesan croutons before serving.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Julie Kohl © Jacob Slaton PhotographyArkansas Women Blogger’s Calendar Cultivator and member Julie Kohl writes about her adventures with food, recipes, crafts and creativity on her blog Eggs and Herbs. As former Yankee who was “converted” to the south by her husband, Julie has grasped on to rural life in a sleepy, blink-your-eyes-and-you’ll-miss-it town in east central Arkansas. She raises chickens, horses, and English mastiffs and spends her summers off from teaching art growing an herb garden and crafting all kinds of delicious recipes

Sunday Link-Up {Jan. 4, 2014} and January Instagram Challenge

 

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 Beginning  this week and continuing throughout the month, our members are encouraged and challenge to participate in the #ARWB January 2015 Instagram Challenge. Get your creative and photographic juices flowing, chase away the gray days, warm up your spirits and connect with our membership.  You only need to post one photo a week, but feel free to post whatever inspires you.  Be sure to use the hashtags #ARWB #photochallenge and the one for the weekly theme.  If you haven’t started following us on Instagram, go do that today.  Have yourself some fun!  The more that participate, the merrier we’ll be.

Be sure to tag @arwomenbloggers and follow along.  See you on Instagram

#ARWB Jan Instagram Challenge. Join in the fun!

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  Let’s see what you’ve been up to on your blog!

 

Arkansas Blog Linkup

Come join our first #Sunday #LinkUp of 2015! #ARWB

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Jeanetta Darley: Feel Good Soup {Foodie Friday}

Scratchy throat.  Achy head.  Uncontrollable sneezing.  Or maybe you’re so stuffed up you’re spending your nights as a dreaded mouth breather.

Have I got the soup for you.  It’s quick and easy and full of lots of natural remedies.  So easy that even if you’re unsure of your ability to remain upright for more than a few minutes throwing this Feel Good Soup together in a big pot shouldn’t be any problem.

We’ve long heard that onions and garlic are chock full of compounds that mimic many over- the- counter cold medicines in that they dry out congested nasal passages and prevent mucus from building up.  Spinach leaves provide your body with much needed vitamin C, potassium, and iron that help you feel like getting back to your old self.  

And then there’s the bacon.  I mean come on.  Bacon cures a lot of what ails you.  The fresh stuffed pasta can be your own choice of tortellini or ravioli.  I use a chicken and bacon borsetti I always find in the deli section at Kroger.  You can easily leave the pasta out and replace it with thinly sliced potatoes.

Feel Good Soup Ingredients Collage

 

Feel Good Soup
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Ingredients
  1. 1-2 onions sliced
  2. 2 cups sliced mushrooms
  3. 1-2 tablespoon minced garlic
  4. 6 slices of bacon cut into inch pieces
  5. 3 boxes of chicken stock/broth
  6. olive oil
  7. salt and pepper to taste
  8. Fresh stuffed pasta or thinly sliced potatoes (or both)
  9. Bag of baby spinach greens
Instructions
  1. Heat olive oil in a heavy stock pot.
  2. Cook bacon, onions and mushrooms until bacon is nicely browned.
  3. If you are adding potatoes put them in at this time. Add garlic, salt and pepper, and chicken broth. Bring to a rolling boil.
  4. Once you can pierce the potatoes with a fork, add the fresh pasta and boil as long as recommended on the package. Stir in the fresh spinach greens. Serve with bread and butter.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
 
Feel Good Soup in the stock pot
 

Headshot-Jeanetta Darley

 

Jeanetta is a crocheter & coffee addict, chicken keeper & goat wrangler, a farmer girl & maker of drunk jellies. You can find her online at www.jeanettadarley.com or on twitter, pinterest & instagram @jeanettadarley