Sunday, October 22, 2006

Eating Well

Some know I'm a magazine junkie. I love mags. I read 'em, and I write for some. I also love food and believe it or not, I have come to like cooking. Call me a crazy yuppie, but I've found myself buying food magazines. And I like it! Recently, I picked up the October/November 2006 issue of Eating Well, this rad publication out of Vermont. The award-winning national consumer magazine features articles on high-quality food, recipes, diet tips, and the like. But it's not threatening or annoying. What I particularly like is their weeknight meal suggestions, which also include specific servings in calories, fiber, protein, carbs, and cholesteral.

I used to think cooking was a bore, something that took way too long. Well, with a little newfound patience, I've come to really love cooking. Sunday evening I had the pleasure of preparing Tortellini & Zucchini Soup, courtesy of Eating Well. People, it's AWESOME! I don't mean to get all Food Network on you, but the colors are GREAT! It's a healthy dish that doesn't take too long to prepare. Just wanted to share.

-2 tablespoons extra-virgin olive oil
-2 large carrots, finely chopped
-1 large onion, diced
-2 tablespoons chopped fresh rosemary
-2 14oz. cans vegetable broth
-2 medium zucchini, diced
-9 ounces (about 2 cups) fresh or frozen tortellini (preferably spinach & cheese)
-4 plum tomatoes, diced
-2 tablespoons of red-wine vinegar

The magazine calls for a Dutch oven, but I just did this in your regular soup pot. Add olive oil and heat for a few seconds, then carrots and onion; stir, cover and cook, stirring here and there, until the onion is soft and brown (6-7 mins.). Add garlic and rosemary, stir and cook, until fragrant. Then add the vegetable broth and zucchini; bring to a boil. Reduce heat to simmer and cook, stirring a bit until the zucchini is soft (3 mins.) Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down (6-10 mins.). Add vinegar and stir just before serving.

* Makes six servings (1 1/2 cups ea.)
- 204 calories
- 8 g of fat
- 10 mg of cholesterol
- 7 g of protein
- 28 g of carbs
- 4 g of fiber
PLUS: Vitamin A, Vitamin C


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