Saturday, September 25, 2010

Recipes- Brunch with The Hungry Housewives at Jody's

Whenever The Hungry Housewives get together for meetings or just to visit, we take turns hosting and then provide the meal that day.  This time it was Jody's turn and here are the recipes from older cookbooks she had.  YUM.

Beefy Tortellini Soup
4 servings 332 calories per serving
2 medium carrots
1 med onion
1 TBS olive oil
2 cloves garlic, minced or crushed through a press
1/4 lb lean ground beef
2 1/2 cups beef broth
1 1/2 cups water
1 cup crushed tomatoes
1 tsp basil
1/4 tsp pepper
1/2 lb fresh cheese-filled tortellini (about 2 cups)
1 med zucchini
1/4 cup grated Parmesan cheese (opt)
  1. Cut the carrots into 1/4" slices and set aside.  Coarsely chop the onion.
  2. In a medium saucepan, warm oil over med-high until hot but not smoking.  Add onion and garlic and stir-fry until the mixture begins to brown- about 3 min
  3. Crumble in the beef and cook, stirring, until the meat is no longer pink- about 3 minutes.
  4. Add the beef broth, water, and crushed tomatoes.  Cover and bring the mix to a boil over med-high heat.  Add the carrots, basil, and pepper and cook uncovered, stirring occasionally, for 2 minutes.
  5. Add the tortellini and cook until al dente, 10-12 min or according to package directions.  
  6. Meanwhile, halve the zucchini lengthwise and then crosswise into 1/4" half-rounds.  Three minutes before the tortellini are done, add the zucchini to the soup.  Continue cooking, uncovered, until the zucchini is crisp-tender.  Serve the soup with Parmesan cheese on the side if desired.

Baby Spinach Salad With Raspberries & Candied Almonds
Serves 8 152 Calories per serving
1/2 cup slivered almonds
1 TBS corn syrup
1 1/2 tsp granulated sugar
Pinch ea salt and cayenne pepper
12 cups baby spinach (12 oz)
1 cup raspberries
1/4 cup vegetable oil
2 TBS granulated sugar
2 TBS raspberry or white wine vinegar
1 TBS sesame seeds, toasted, or poppy seeds
Pinch ea salt and pepper
  1. In small bowl, toss together almonds, corn syrup, sugar, salt and cayenne until coated.  Spread in single layer on parchment lined baking sheet
  2. Bake in 325 over,stirring occasionally to break up clumps, for about 12 minutes or until golden and sugar is bubbly
  3. Let cool completely on pan on rack and then break into pieces (can make ahead:  store in single layer in airtight container for up to 5 days).
  4. In a small bowl, whisk together oil, sugar, vinegar, sesame seeds, salt and pepper (can make ahead:  refrigerate for up to 1 day)
  5. In bowl, toss spinach with the dressing and then sprinkle with candied nuts and raspberries (Jody served the dressing and toppings separately) 
Jody had yummy bread (store-purchased) to go along with the soup.  I have NO idea how she does it- she's one of the thinnest women I know but is always serving us carbs!!!  Must be a Canadian thing ;)

Mimosas (ahhhhhh) and fresh, cut up fruit were also served. 

For dessert, we had coffee and coffee cake (from a Krusteaz mix- they're the BEST!).  Thank you Jody!!!!  Next time is at my house...........don't expect this nice LOL


  1. mmmm. this looks so yummy! I have to try the Beefy Tortellini Soup this week!!!

  2. Oh that is so similar to what I posted!! I love the Krusteaz mixes too, Shhh!