Week 3: Circles and Squares Vegetable-Pasta Soup

1 32-oz. box vegetable broth
1 c. medium-size pata
2 c. frozen diced hash browns with onions and peppers
2 c. frozen peas and carrots
1 14.5-oz. can diced tomatoes with green chilies
Snipped fresh parsley (opt.)
1 lb. ground beef, cooked and drained (opt.)

In a large covered saucepan, bring broth to boiling. Add pasta, potatoes, peas and carrots, beef, and undrained diced tomatoes. Return to boiling. Reduce heat and simmer, covered, 10-15 min. or until pasta is tender. Garnish with parsley. Serves 4.

BHG Magazine


My Review:
Overall, the recipe was great. It tasted good and was very easy to make. I did think this soup was a little spicy, so would substitute the green chili diced tomatoes to a milder can of diced tomatoes next time I make it. (Ryan, however, thought it was fine...) The first thing Ryan said when he saw this recipe was, "It needs meat." Haha. So I added meat, which I thought was a good addition. I didn't have any parsley, so left that out, but think it would be a good addition, as well. I think this one is definitely going in the recipe box :)

Cinammon Almond Braid

1 tube (8 oz.) refrigerated crescent rolls
2 Tbsp. plus 1/4 cup sugar, divided
1 tsp. ground cinnamon
1/2 c. finely chopped slivered almonds
1 Tbsp. butter, melted
1/4 tsp. almond extract

Icing:
1/2 c. confectioners' sugar
1/4 tsp. almond extract
1 1/2 to 2 tsp. milk
1/4 tsp. ground cinnamon

1. Line a 15 x 10 X 1 inch baking pan with parchment paper.
2. Unroll crescent dough into prepared pan; seal seams and perforations.
3. Combine 2 Tbsp. sugar and cinnamon; sprinkle over dough.
4. Combine the almonds, butter, extract, and remaining sugar; spread lengthwise down the center of dough.
5. On each long side, cut 1-inch-wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal.
6. Bake at 375* for 10-15 minutes or until golden brown. Cool for 10 minutes; remove to a wire rack.
7. For icing, in a bowl, combine confectioners' sugar, extract, and enough milk to achieve desired consistency. Drizzle over braid, sprinkle with cinnamon. Serve warm.

Prep: 20 min. Bake: 10 min. + cooling

*I thought this tasted even better the next day, not warm--so be sure to have leftovers!

Tortilla Soup

1 can (10 1/2 oz.) condensed chicken with rice soup, undiluted
1 1/3 c. water
1 c. salsa
1 c. canned pinto beans, rinsed and drained
1 c. canned black beans, rinsed and drained
1 c. frozen corn
1 c. frozen diced cooked chicken
1 tsp. ground cumin
Crushed tortilla chips, shredded cheddar cheese, and sour cream

In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese, and sour cream.

*If you want, you can cut tortillas into strips and bake them for a few minutes to make homemade tortilla strips. Yum!

Yield: 5 servings
Prep/total time: 10 minutes

Taste of Home Simple & Delicious Cookbook

Quick Ham Fried Rice

2 c. cooked rice
2 Tbsp. vegetable oil
3 eggs, well beaten
1/2 c. ham, diced
2 green onions, chopped
1/2 c. frozen peas and carrots
1/2 tsp. chicken bouillon
2 tsp. soy sauce

Heat 1 Tbsp. oil in a large skillet. Scramble eggs. Remove eggs from skillet and heat remaining oil. Stir-fry ham and rice (day-old rice works best because it is drier than fresh-cooked rice) until ham starts to brown. Add green onions, peas, and carrots, and stir-fry until vegetables are cooked through. Sprinkle with bouillon and soy sauce. Return scrambled eggs to skillet and mix well.

Mormon Pantry Family Dinner Cookbook