Tortellini Soup

This is one I got from a recipe blog that my ward does. I've been kind of preoccupied with it so I haven't been posting to this one at all lately. But it's time to revive the Family Foods blog!

2 Tbsp butter
6 garlic cloves, chopped
4 cups chicken broth (I usually use 4 cups water with 4 bouillon cubes)
2 1/2 cups frozen or dry cheese tortellini
1 14 oz can diced tomatoes (with juice)
6 oz baby spinach leaves, coarsely chopped (frozen works too)
1/2 tsp. dried basil
optional: Parmesan cheese

Melt butter in medium saucepan over medium heat. Add garlic and saute about 1 1/2 minutes. Add broth and bring to a boil. Add tortellini and cook about 5 min. Add tomatoes and juice. Bring to boil again, reduce heat to low, cover, and simmer about 5 min. Stir in spinach and basil and heat until spinach is wilted. Serve sprinkled with Parmesan cheese.

Ashley Z's Thai Coconut Rice

We had this at Enrichment night about a month ago and I could not get enough of it. It is a perfect side dish for grilled chicken...

1 Cup uncooked rice (basmati, jasmine or long grain)
1 14 oz can coconut milk
1/4 cup water
1/2 teaspoon salt
1/4 cup sugar
1/2 tsp. crushed red pepper flakes
1/4 tsp. turmeric
1/4 tsp. finely chopped fresh ginger
1/4 cup coconut flakes

Cooking Directions:
-Combine all ingredients in a sauce pan.
-Stir well to combine
-cook over medium-high hear, stirring until mixture comes to a low boil.
-Immediately reduce heat to low
-cover and cook for 18 minutes
-fluff with fork.
-cover and let sit for 5 minutes
-garnish rice with additional coconut

Bruschetta

Hi Ladies! Thought I would post since it has been a while for all of us.

Hope your summers are well!

Ingredients:
Two Fresh Plastic Grape or Cherry Tomatoes Containers (You can also use plum tomatoes but I prefer the other)
6 – 10 Fresh Basil Leaves
2 Fresh Crushed Garlic Cloves (you can also garlic from the jar. Just make sure you use the correct amount)
¼ Cup Extra Virgin Olive Oil
1 Teaspoon Balsamic Vinegar
Coarse Salt to Taste (I use about 1 – 2 teaspoons)
1 Baguette (cut into


Chop tomatoes and basil leaves together in a food processor. Pay attention while doing this, you don’t want to puree the tomatoes. They should still be a little chunky. Pour into a bowl.
Add garlic, olive oil, vinegar and mix.
Add salt to taste.
Allow the mixture to blend flavors for a couple of hours before serving.
Slice the baguette on a diagonal into ½ thick slices.