Dec 31, 2011

Spinach and Tomato Tortellini and Cheddar Puffs

Ugh. Another one of the no-daylight-savings-I-wish-I-had-a-DSLR-camera series. But this is actually a pretty fancy looking meal. I like to serve it with a Waldorf salad. I've made it a few times for new moms home from the hospital and every time the recipe has been requested. The cheddar puffs are very similar to a cream puff, but with cheese and without the cream (duh!). Light and fluffy, but a savory flavor. 

Spinach and Tomato Tortellini

1 (19 ounce) package frozen cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup shredded (not grated!) Parmesan cheese

Bring a large pot of water to a boil (you'll add the tortellini to the water later). 
Combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
Add tortellini to the boiling water and cook 3-4 minutes. Drain, but do not rinse.
Pour the tortellini into the saucepan with the sauce. Stir to coat, and serve.

Cheddar Puffs

1/2 cup milk
2 tablespoons butter or margarine
1/2 cup all-purpose flour
2 eggs
1/2 cup shredded Cheddar cheese
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon pepper

In a saucepan, bring milk and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Add the cheese, onion, garlic powder and pepper; beat until mixture is smooth and shiny. Use a medium cookie scoop to drop dough 2 in. apart onto greased baking sheets (or spoon out ~2 tablespoons). Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm. Refrigerate leftovers.

1 comment:

Kimberly said...

I am one of those new moms you brought it to, and I am so grateful! We make this all the time! Even my kids gobble it up! I've made it for a few friends and family, and I am also asked for the recipe! Love it!

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