Picnic Worthy Pasta

Finally!  Warm weather (aside from the fluke snow in April yesterday) has arrived!  Every year when it starts to warm up I take my son to do as many outdoor activities as I can.  The first one we did this year was at the zoo.  I didn't want to get stuck paying 6 bucks for a concession stand hot dog, so I thought it would be nice to pack a picnic.  My lil guy loves picnics!  During the winter we put a giant blanket on the living room floor and have indoor "picnics".  It's our thing.  I like coming up with  fun things to put in my basket.  I have been trying different types of sandwiches and some interesting salads to pack.  My favorite combo was a muffaletta sandwich with a basil tortellini pasta salad.  An italian twist on a picnic day.  I got a dirty look over putting onion in the prince's picnic, but he picked them all out and everyone was happy.  So, plan a spring picnic and pack this along with your sandwiches, add some fresh fruit and you are good to go!!

Tortellini Pasta Salad with Basil Dressing
Serves 6-8 As A Side

For the Salad:
20        Ounces        Fresh Cheese Tortellini
14        Ounce         Can Artichoke Quarters, Chopped
1          Pint             Grape Tomatoes, Rinsed
1/2       Small           Red Onion, Sliced Thin
4          Ounces        Feta Crumbles

For the Dressing:
1         Cup              Fresh Basil Leaves
1         Cup              Fresh Spinach Leaves
4         Cloves          Garlic
1/2      Cup              Extra Virgin Olive Oil
1/4      Cup              Red Wine Vinegar
1         Each             Lemon, Juiced
1         Tsp               Salt
1/2      Tsp               Fresh Cracked Pepper

Boil 4 quarts of water in a sauce pot.  Put the pasta in  the pot and boil for 5 minutes or until pasta floats.  Drain and rinse in cold water to cool.  In a large bowl toss the cooled pasta, artichokes, tomatoes, onion, and feta.  To make the dressing, put all the dressing ingredients in the blender until smooth.  Toss the pasta and dressing  together and chill before serving.  I refrigerated mine over night and it seemed a little dry.  I tossed in a little more olive oil and tossed it again and it was just perfect.  Give this yummy salad a try!  Love as Always, "Big K"

Smoothie Boss

In my house anytime the blender comes on, my son assumes a smoothie is happening.  He loves smoothies at anytime of day made with just about anything he can find.  I like them too because they are healthy and I can throw in fruit that is starting to ripen too much.  I have also experimented with peanut butter,pumpkin, and cinnamon to come up with yummy new flavors.  My son is so fixated on smoothies that whenever he goes to my sister's house he demands to have her bananas.  When she asked him why, he informed her he needed them for his smoothie.  She asked me if I denied him bananas.  No!!!  I do not deny the little diva his bananas.  He must just be greedy when it comes to food.  Wonder where he got that from?  Maybe the mother who used to hoard chip bags from the vending machine at school in her closet (don't judge me, my dad always ate the good snacks).  He at least likes healthy food better than I do.  One night he said "Momma, cookies are a treat, not dinner".  Again, with the judgement!  So, instead of cookies for a meal, whip up one of my delicious smoothies!  They are healthy, filling, and great on the go!

Lil T's Favorite Fruit Smoothie
Makes 2 12 Ounce Smoothies

1        Cup        Fresh Pineapple, Cubed
1        Cup        Fresh Strawberries, Halved
1        Large      Banana Cut Into Four Chunks
1       Cup         Peach Mango Juice (or any juice blend you like, this is the princes favorite)
1       Cup         Vanilla Greek Yogurt

Put all your fruit in a ziploc and freeze for 1 hour.  Put all the frozen fruit and yogurt in the blender, pour the juice on top.  Make sure your lid is on tight and blend until all the fruit is smooth.  Pour into a glass and serve with a straw.  Yum!

Tiny Food Snob

My son will eat just about anything.  I got lucky with that.  He asks me for broccoli, avocado, and oranges for snacks.  How is this possible with a skittle pushing, oreo hoarding, cheetos in the glove box mom?  I'm not sure, but I'll take it!  Where does he draw the line?  Mushrooms.  I ordered a pizza with pepperoni and mushrooms.  He peeled one off, popped it in his mouth, and right back out it came.  "Ewwwwwwwwwww!"
He seemed downright disgusted that I would have ordered his favorite treat and put those on there.  Needless to say I no longer get mushrooms on my pizza.  I still love mushrooms.  There are so many different kinds.  Cremini, button, portabello, shiitake, oyster, morel, the list goes on.  One night when the little boss wasn't in charge of dinner I rebelled and bought mushrooms.  The result was this fantastic soup.  Earthy mushroom flavor with a smooth silky texture.   I made it again for blog testing purposes and the final step is to put it in the blender.  When he heard the blender he came running in the kitchen and shouted "Yay! Smoothies!".   You can guess that after the soup came out  I was whipping up the prince a smoothie.  Gotta love motherhood.  So, when you are in the mood for soup, give this one a try.  

Creamy Mushroom Soup with Havarti Soup
Serves 6-8

2f        Tbsp        Olive Oil
3        Cups        Mushrooms, Cleaned and Sliced (I used Cremini and Shiitake)
2        Each        Celery Stalks, Diced
1        Each        Small White Onion, Diced
4        Each        Cloves Garlic, Minced
2        Each        Small Russet Potatoes, Peeled and Diced
4        Cups        Chicken Broth
2        Cups         Heavy Cream
8        Ounce      Block Havarti Cheese, Shredded
2        Tsp          Salt
1/2     Tsp          Fresh Ground Pepper
Minced Chives for Garnish

Heat  olive oil in a large sauce pot over medium-high heat.  Add in the onion, garlic, and celery, saute for 2 minutes.  Add in the mushrooms and potatoes, saute for 2 more minutes.  Pour in the broth, cream, salt, and pepper, bring to a boil.  Turn down to low heat and simmer for 30 minutes.  Take off the heat and puree.  If you have an emulsion blender that would work great or you can do it in the regular blender in two batches.  Pour back in the pot and whisk in the cheese.  Ladle into bowls and serve hot, topped with the chives.