Poco-Cocoa

Last night we tried this recipe for a tortellini soup. It was very good, chock full of vegetables. I think next time I would add salt (I forgot to add any, and it needed a little more oomph), and I might add more liquid to make it soupier and not quite so chunky. The saltiness issue could possibly be resolved by substituting vegetable broth for the water…I might try that next time. Anyway, it was easy, fairly quick, and very yummy.

Pesto Minestrone with Tortellini

• 2 teaspoons olive oil
• 1 cup diced onion
• 2 1/4 cups water
• 2 cups diced zucchini
• 2 cups frozen mixed vegetables (I used a broccoli/cauliflower/carrot mix)
• 3/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14.5-ounce) can vegetable broth
• 2 tablespoons commercial pesto
• 1 (9-ounce) package fresh cheese tortellini, uncooked

Heat olive oil in a large Dutch oven over medium-high heat. Add onion, and saute 4 minutes or until tender. Add water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until zucchini is tender.

Stir in pesto and tortellini; cover and simmer 6 minutes or until thoroughly heated and pasta is tender.

Makes 6 servings.

Source: Cooking Light magazine.

Last night Leti came over for dinner, and we decided to make pasta with sun-dried tomato pesto from Everyday Italian by Giada De Laurentis. It was so delicious, and super-simple to make. Every bite was perfectly sweet, with freshness from the basil and salty flavor from the Parmesan. We all loved this dish, and I wouldn’t hesitate to make it again.

Notes: I used a little less than a cup of fresh basil (that’s all I had in the fridge), a 7-ounce jar of sun-dried tomatoes, and only 1 clove of garlic, and it worked out fine for one pound of penne. I salted the water for the pasta, did not add salt to the pesto as the recipe suggests, and it tasted perfect. And finally, I added about 1/2 cup of the pasta water to the finished dish to smooth out the sauce.

Sun-Dried Tomato Pesto

• 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
• 1 cup (packed) fresh basil leaves
• 2 garlic cloves
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

In the bowl of a food processor, blend the sun-dried tomatoes and their oil with the basill and garlic just until the tomatoes are finely chopped. Transfer the pesto to a medium bowl, and stir in the cheese and 1/2 teaspoon each of salt and pepper. Season the pesto with more salt and pepper to taste. (This pesto will last for 1 week in the refrigerator if stored in an airtight container).

Makes 6 servings.

Source: Everyday Italian by Giada De Laurentis

Life is so beautiful. As I took a walk through our neighborhood, I saw flowers blooming everywhere. I smelled a sweet, fruity scent, and looked up to find a loquat tree, heavy with fruit, hanging over the sidewalk. I rubbed my fingers against the leaves of a small plant down the street and was delighted to find out that it was lemon balm. I brushed pass rosemary bushes and fragrant roses, and couldn’t help but appreciate how wonderful life is. Not just my life, but life in general. The life and death of all things, and their purpose and beauty while they are here.

Last night Lindsay and Chad came over for dinner, and the whole evening was wonderful. Justin and Chad took a quick bike ride while Lindsay and I cooked dinner. We made a spicy tofu dish that was excellent (although a bit spicy for me and my wimpy taste buds), edamame, steamed broccoli, and brown basmati rice. It was wonderful. Afterward we walked to Cipollina, one of the coolest cafes around, and talked and laughed while a tango orchestra played in the background. People were dancing gracefully around the floor, the accordion filled the air with an earthy, rustic sound, and the entire scene felt surreal. Maybe it was the tofu.

Tofu in Spicy Red Coconut Sauce

• 2 teaspoons canola oil
• 1 1/4 cups sliced green onions
• 1 tablespoon minced peeled fresh ginger
• 2 large garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon red curry paste
• 1 (14-ounce) can light coconut milk
• 1 (12.3-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
• 2 tablespoons chopped fresh basil
• 2 cups hot cooked basmati rice

Heat oil in a large nonstick skillet over medium-high heat. Add green onions, ginger, and garlic; stir-fry 1 minute. Stir in soy sauce, curry paste, coconut milk, and tofu; bring to a simmer. Reduce heat to medium; cook 2 minutes. Stir in basil; serve over rice.

Makes 4 servings.

Adapted from Cooking Light magazine.

Today my uncle passed away. He lived in Oregon, and I didn’t know him as well as I should have, but there it is, right in your face, the death of someone you loved, unexpected and uninvited. I mourn for the loss of his life, and of his future. I mourn for his children, and his friends, who will no longer see his smile. I mourn for my father, who must deal with the loss of his brother, the first of his siblings to leave this world. I mourn for my grandmother, who must bury her own child. Though I am far away, I can feel the pain and loss that has settled on our family, and I am a little scared that death has visited our door.

He was young. Younger than my father. Younger than I would picture a person dying. The whole experience leaves me with one thought: life is short. Life is too short not to live it. Not to be happy, and take walks in the park, and call your mothers, and spread your smile around your neighborhood.

For me, cooking is therapy. I can chop and stir and bake, and I can think about life and how precious it is. So today, I made cookies.

Snickerdoodles

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 cup sugar
• 1/4 cup butter, softened
• 1 tablespoon corn syrup
• 1 teaspoon vanilla
• 1 large egg
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• Cooking spray

Preheat oven to 375.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.

Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.

With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375 for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.

Makes 42 cookies.

Source: Cooking Light magazine.