Sunday, May 15, 2011

Tortellini Pesto Chicken Soup


Peeps up here in the Pacific Northwest are OBSESSED with the sun!  My guess is because we rarely get it, especially this year (no thanks to La Nina), but when we do have a sun-filled day it is glorious.  One of the local news stations even has a "Sun Tracker" app you can download for your phone and it will give you hour-by-hour info on when the sun will be shining so you can be sure to witness the sun first-hand rather than take someone else's word for it.  People wear shorts and tank tops if the temperature reaches the 60s, and that is totally not warm enough for me!

Although we're now into May, this past Wednesday was not a sun-filled day and felt more like a cozy Autumn day instead.  My mom and Aunt were passing through town, and stopped to have lunch with me.  A nice warm bowl of soup really sounded appetizing and I wanted to try something new.  I came across several recipes for this Pesto Tortellini Soup and they all looked so quick and easy.  Here is the recipe I came up with after making some changes to the various recipes I found...

What You Need:
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 2 garlic cloves, minced (I use jarred to save time, 1/2 tsp = 1 garlic clove)
  • 6 cups chicken or veggie broth (Use more or less depending on how thick you want your soup)
  • 2 cups frozen mixed veggies (Whatever you like, you can tell from the picture what I used)
  • 9 oz cheese tortellini (I used fresh, from the refrigerated section of my deli but you could also use frozen)
  • 1/2 cup prepared pesto (I used THIS pesto and dumped it all into the soup and I'm guessing it was about 1/2 cup, it doesn't have to be exact)
  • 12 oz cooked chicken (I used two packages of THIS, chopped into smaller pieces, to save time; but of course you could always cook the chicken yourself or leave the chicken out all together)
  • Salt and pepper to taste
What You Do:
  • Melt butter in large saucepan or stockpot; add onion, garlic and prepared chicken, saute until onions are clear.
  • Add broth and bring to a boil.
  • Add vegetables and bring to a boil.
  • Add tortellini and cook according to package directions.
  • Stir in prepared pesto and salt and pepper to your liking, heat thoroughly, and serve!
I took this to work the next day for lunch and I think it was even better!  Enjoy :)

Wednesday, May 11, 2011

Big Bellies


My newest niece, Adelin Alvina Arellano

Currently, I know 15 women who are pregnant.  Of those 15, five are named Jennifer (or some variation of) and five have had difficulties conceiving for various lengths of time.  Some friends are still trying.
 
This Mother's Day, I said a prayer for each one of my friends who are caring for little blessings in their belly and for the ones I know are still trying. 

I long to be a Mother one day, I've been thinking about it a lot lately, and never really considered that might not happen.  In the United States, 10% of women of child-bearing age will have infertility issues of some kind (there are varied statistics on this).  Although Matt and I aren't currently trying to make a mini Mattanda, we are praying that God will bless us with ease in doing so when the time comes. 

My heart breaks for each one of my friends who longed to be a mother and then discovered it wasn't as easy as they had hoped or thought it would be. 

I rejoiced with these friends when I found out they were expecting and baby is healthy. 

I continue to pray for those who are still trying, longing for a big belly, and waiting patiently to be called Mommy.