• About
  • Cookbooks I Love
  • Cooking Classes
  • Favorite Quotes–Old and New

More Time at the Table

~ Cooking with Alyce Morgan

More Time at the Table

Tag Archives: Tortellini

Best Summer Sides from More Time at the Table

21 Monday May 2018

Posted by More Time at the Table in Rice, Risotto, Salad, Salad dressings, Salads, Salsa, Sides, Spring, Squash, Summer, Tomatoes

≈ 1 Comment

Tags

Asparagus, Beach Cooking, Broccoli, Cherry Tomatoes, Cold Soup, Cooking at the Cabin, Corn, Fourth of July, Green Beans, Green Salad, Grill Class, Grilling, kale, Labor Day, Lettuce, Memorial Day, Potato Salad, Potatoes, Tortellini, Tortellini Salad

Grilled Zucchini and Corn Salad

This week marks the beginning of weekend picnics, warm holiday get togethers, nights in the backyard, weeks at the beach, days at the cabin, and all kinds of thrilling grilling on your balcony or patio!  For fun, I ran through my TOP FAVORITE original summer sides on More Time at Table and brought them all together in one place just before Memorial Day.  I’ll keep perusing my files and as I find other luscious things I think you’d like, I’ll stick them in.  Be cool!

Continue reading →

Pasta Primavera Soup (Spring Vegetable Soup with Pasta)

15 Monday May 2017

Posted by More Time at the Table in Meatless Mondays, Soups/Stews, Spring, Vegan, Vegetarian, Vegetarian Soups

≈ 1 Comment

Tags

fennel, Leeks, Pasta Primavera, Pasta Primavera Soup, Peas, Tortellini

If you’re lucky enough to live in places where spring vegetables were planted weeks ago, you could already have a crop of spinach or green onions or asparagus. Our past-frost date in Colorado Springs hasn’t yet arrived; it’s June 1 – June 10. For the first time, I’ve snuck a few things in early, but am nightly ready to rush out to bring pots in or run into the yard like a crazy woman throwing blankets over newly-planted beds.  (We have upcoming lows of 32 F this week, for instance.)

Continue reading →

Late Summer Vegetable Tortellini Salad with Basil Vinaigrette

15 Monday Aug 2016

Posted by More Time at the Table in Meatless Mondays, Pasta, Pasta Salad, Vegetables, Vegetarian

≈ 6 Comments

Tags

Tortellini

IMG_2837

As summer wanes –– it was 50 degrees F this morning when I got up — the vegetables come in huge, lovely fragrant warm piles and a fresh, toothsome pasta salad feels perfect for supper in the lingering heat. No muss, no fuss, with fresh pasta that cooks in just two minutes; dinner is on the table faster than you can make the basil vinaigrette (thanks to David Lebovitz–scroll down for more) that simply makes this meal. Continue reading →

Tortellini and Shredded Beef in Broth with Vegetables

27 Monday Jan 2014

Posted by More Time at the Table in Main course, Soup

≈ 6 Comments

Tags

Beef, Pot Roast, Tortellini

IMG_4689

The famous Italian dish, Tortellini en brodo, is a beautiful, well-known holiday pasta and broth soup upon which my simplified, shredded-beef American version is based.  I truly didn’t have this dish in mind, I just happened to have a pot roast, a bunch of tortellini, and a desire for something besides the things I usually make with pot roast on a cold snowy day: pot roast and vegetables,  beef-vegetable soup, beef-barley soup, beef burgundy, and so on.

IMG_4519

If you’d like to make the real Tortellini en brodo, visit a blog that has the directions in English; many are in Italian!  Here’s a good home-made blogger’s  version  (Stefan’s Gourmet Blog) that is totally from scratch, including the meat filling for the tortellini, and looks luscious.  If you’d rather have a little video action and a Mario Batali recipe, here’s that link.  The simplest shortcut recipe is here.  In other words, you’re not cooking meat for broth, bones for stock, or making homemade pasta and filling in my soup, but you are cooking a pot roast!  And while my ingredients’ list isn’t short, the method is simple and gives you time for other things.  

Because while writing the recipe, I realized it sounds long and ponderous, you can read — and cook from, if you like — the basic method, or the short version:

Brown a well-seasoned pot roast with carrots, onions, garlic, celery, and fennel and cook until tender — 2 – 2 1/2 hours — in wine, tomatoes, and broth (a little more than 3 quarts liquid) with bay leaf, dried oregano, and basil. Shred the beef, chop or puree the cooked vegetables, and cook the pasta and peas in the broth while you do that.  Stir it all together, add a small handful of fresh basil and garnish in bowls with parsley and Parmesan cheese.

While the beef cooks, a couple of hours, you have time to work on a project, read a good book, watch a movie, or have coffee with a friend.  If you’d like to cook this in the slow cooker, I think you would have some success, though I haven’t tried it.  A  link for similar recipe made in a slow cooker (tortellini is added the last twenty minutes) is here.  Buon appetite! Continue reading →

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Twitter

My Tweets

Alyce’s Cookbook–Click on book to order!

Like me on Facebook!

Like me on Facebook!

Recent Posts

  • Crispy Duck Breasts on Parsnip Purée with Spicy Cherry Sauce–Date Night
  • Whipped Cream-Filled Brownie Cupcakes
  • Dijon Mustard Beef-Barley Stew with Horseradish for Valentine’s Day
  • Chili-Cheddar Biscuit Pizza
  • French Onion Soup: Lost and Found

Most popular categories

Asparagus blueberries Broccoli Cherries Cinco de Mayo Cooking with Kids Corn Easter Eggs Fall Father's Day fennel Fish Fridays Fourth of July France French Style Friday Fish Gluten-Free Gluten-Free and Vegan Thanksgiving Grilling Italy Kids Labor Day Leeks Leftovers Lent Memorial Day Mother's Day Multicooker Olathe Sweet Corn Festival Palisade Peaches Piper Potatoes Rosie Rosie and Tucker salmon Sheet Pan Meals Tacos Thanksgiving Tomatoes Tortellini Valentine's Day Vegetarian Weight Watchers Zucchini

Archives

  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011
  • February 2011
  • January 2011
  • December 2010
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • July 2010
  • June 2010
  • May 2010
  • April 2010
  • March 2010
  • February 2010
  • January 2010
  • December 2009
  • November 2009
  • October 2009
  • September 2009
  • August 2009
  • July 2009
  • June 2009
  • May 2009

Translate

Pages

  • About
  • Cookbooks I Love
  • Cooking Classes
  • Favorite Quotes–Old and New

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Powered by WordPress.com.