Monday, September 27, 2010

Easy (or Complicated) Tortellini Toss: You tell me.

A friend gave me a Pampered Chef catalog- I love looking through and wishing and wishing and wishing. They have a lot of awesome stuff for the kitchen... I just can't afford it. And then they'll say, "Oh of course you can, all you have to do is host a party, etc." Now I'm really not complaining (except maybe that I wish I had the funds) and I'm not trying to offend anyone. Let me tell you, I would ten times rather participate in or host a FOOD related party over candles, jewelry, or any other doo-dahs. Anyway, I'm done with my little "shpill" and all I was saying, was that I found this recipe in the catalog. I think they call this recipe "easy" because they use a microwave, but in my humble opinion, I really like the idea and food combination, but I would have left the microwave out of it. I think these instructions are ridiculous- not easy... 4-5 minutes here and whisk every 60 seconds there. And I think doing this in the microwave rather then a stove top complicates something that could have been quite simple. Making a white sauce over the stove is pretty simple. Making a white sauce in the microwave: complicated. Just shooting that out there for what it's worth. I also think the microwave gave this kind of a rubbery texture, but still a good idea- great ingredient combo. Try it out and tell me what you think. Or try it out the RIGHT WAY and tell me what you think. :) And sorry to sound to raunchy today. I really am happy- food does that to me... even when it isn't perfect.

Easy Tortellini Toss (The Pampered Chef)
3 tbsp butter, melted
3 tbsp all-purpose flour
1 garlic clove, pressed
1 cup 2% milk
2 1/2 oz Parmesan cheese, grated (about 2/3 cup)
1 (8 oz) slice deli ham (1/2 in. thick)
1/2 tsp coarsely ground black pepper
1 bag (16 oz) frozen cheese-filled tortellini
1 can (14.5 oz) chicken broth
6 cups loosely packed fresh baby spinach leaves

1. Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add pressed garlic and milk to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add cheese; whisk until smooth. Dice ham using Chef's Knife. Add ham and black pepper to batter bowl. Mix well using Small Mix ‘N Scraper®; set aside.
2. Combine tortellini and broth in Deep Covered Baker. Microwave, covered, on HIGH 12-15 minutes or until tortellini are tender, stirring every 4-5 minutes. Add cheese sauce to baker; mix well. Microwave, covered, on HIGH 2-3 minutes or until heated through. Stir in spinach; cover and let stand 2-3 minutes or until spinach is wilted.

Yield: 6 servings

Nutrients per serving: (about 1 cup): Calories 330, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 33 g, Protein 21 g, Sodium 1280 mg, Fiber 4 g
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1 comment:

jess and seth said...

I agree with you about the microwave--it usually makes things really tough or rubbery. And I think having Mom & Dad teach me how to make white sauce from such an early age has made it seem pretty easy (I used to make creamed tuna & peas all the time, as you may recall).
I love having Tortellini with just pesto sauce--that's Seth's favorite way too. Have you tried it before?