Chicken Tortellini Soup - Mid Month

1 pkg (9 oz) frozen cut broccoli, thawed
6 1/2 c water
33 oz chicken broth
1 can (10 3/4 oz) condensed cream of chicken soup
2 c cooked chicken, cubed
1 1/2 c chopped onion
1 1/2 c sliced carrots
2 garlic cloves, minced
1/2 t basil
1/2 t oregano
1 pkg (7 oz) cheese tortellini
grated Parmesan cheese

Saute onion and carrot in olive oil. Add basil, oregano and garlic. Add rest of ingredients, EXCEPT broccoli, tortellini and Parmesan. Simmer, uncovered, for 30 minutes. Add broccoli and tortellini and simmer for 5 or 10 more minutes - until the broccoli is tender.

Serve and sprinkle with Parmesan.

Sleep Deprivation Broadcast from Radiolab

I found a link to the broadcast Jenna was telling us about on Monday. It's a broadcast from Radiolab on SLEEP DEPRIVATION! I've just started listening!

http://www.radiolab.org/2007/may/24/sleep-deprivation/

Honey Curry Chicken (mid-oct)

I'm going to make non-spicy honey curry chicken for mid month. The recipe will come soon...

An Idea . . .

I am so jazzed about this new arrangement! Thank you, thank you for inviting me to join! I made Kimberly's dish tonight (after working until 3am and I'm exhausted!) and it was DELICIOUS!! I'm so grateful!

Anyway, just an idea . . I realized how much we're using plastic wrap and foil and gallon bags. What would each of you think about investing in some Glad Ovenware? It can be baked in up to 400 degrees, frozen, reused, microwaved! It seems as though just about anything we could make would fit inside of it - even soups and such. They come in 8 by 8 by 2 inches deep sizes in packages of 3 - I'd guess they're around $4. It would save us money in the long run if we each buy 6 and just cook our food in them and they would go from person to person and we can all just keep reusing them. Also, it would probably be a bit more environmentally friendly! Here is a link to a review I found: http://www.epinions.com/review/Glad_Ovenware_All_Sizes/content_285308194436

No big deal either way, just a thought! I can investigate where to find them and we can start using them next month if we all agree! (I'm just thinking it would work better if we all used them so we don't have to worry about returning them to anyone specific.)

Enjoy your month of meals!

Some Pictures... just for fun....

I made the chicken 'sketti and pork & green chilis (shown here) at the same time, so my pile of dishes was ridiculous!

Just a couple things . .

Hi ladies,
I won't be around tonight b/c I'm working. I'm also working in November, but I promise I won't be working in December and can't wait to hang out with you all! Kimberly will bring my meals tonight.

I forgot to put brown sugar in my recipe when I posted it - that's the sweet part! About 1/4 of a cup. Also, since I've never frozen this recipe before, I'm not sure how the flavors will be. If it is too "sweet", add a splash of red wine vinegar while heating it up. If it is too "sour", add a few dashes of brown sugar.

How fun this is! Can't wait to enjoy all the meals from you!
Sharon

Moussaka

1. Eggplant-peel+sweat (to sweat: cut lengthwise, salt both sides and let set on counter at least 10-15 minutes) Slice halves into 1/2" slices.

Flash fry in olive oil to brown

2. Meat sauce-like spaghetti sauce: beef (I will use beef for switching) or lamb, dry red wine(Merlot), tomatoes, onions, lots of fresh basil, fresh oregano, Italian parsley, garlic, cinnamon, and small pinch of nutmeg

3. Cheese grated: Parmesan, Romano, Asiago (that or something similar)

4. Layer of sauce - eggplant - sauce - grated cheese

REPEAT eggplant - sauce - grated cheese

5. Topping: Bechamel

2 c milk (or milk and cream mix)

1 T butter

3 eggs

1/4 c flour

1/2 t salt

-heat milk + cream just until bubbles, add butter

-beat eggs then slowly add flour + salt

-slowly add a little bit of warm milk until all warm milk is added - if you do too fast then it will curdle -

- return entire mixture to heat - cook until thick stirring constantly

- pour over entire casserole (9 x 9 dish)

Bake 30 min 325

Then increase temp to 400 for 15 min more.

Let it rest 15-20 min before serving.

Wine suggestion: Merlot or Sirah:)