Tortellini and Roasted Red Pepper Soup

*Chef's Note: This recipe was sent to me by a long-time friend and blog reader, Mitchell. I know his dad is a foodie and must have passed that love of food onto Mitchell, because this soup was great. It's simple, albeit a little expensive, and would be perfect for a night of entertaining where you want something fancy but no-fuss; it goes beyond regular noodles-and-tomato-sauce without being too weird for the less adventurous eater.*

Tortellini and Roasted Red Pepper Soup
[slightly] Adapted from Mitchell's recipe

Prep: 10 minutes
Cook: 15 minutes
Makes: 6 main dish servings

Ingredients

8 oz white mushrooms
2 cloves garlic, diced
1 TBS olive oil (or butter)
2 (16 oz) jars roasted red peppers (found in the salad dressing aisle)
2 (14.5 oz) cans chicken broth
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
2 (9 oz) packages fresh cheese tortellini, uncooked

Directions

Place the roasted red peppers and liquid in a blender or food processor, and blend until smooth.

Heat olive oil in large saucepan. Chop mushrooms and, once the oil is hot, add mushrooms to the pan and cook for 5 minutes or until the mushrooms begin to brown. Add the garlic and cook one minute.

Stir in the pureed red peppers, chicken broth, and seasonings. (It will look really runny but it will thicken substantially as it cooks.) Bring the mixture to a boil. Add the tortellini and continue cooking, uncovered, on medium high-heat for 8-10 minutes, or until pasta is al dente.

Tips
*This can easily be made into a sauce instead of a soup by using less of the chicken broth (half? maybe more?) and cooking the pasta in a separate pot of water. You would still need to cook the sauce for 8-10 minutes to allow it to thicken.
*To cut down on costs, this could be made with canned roasted tomatoes--the roasting would give it more depth than a regular tomato soup.
*Try browning some diced onions and adding a TBS or so of white cooking wine before cooking the mushrooms--this would give the dish a hint of sweetness and balance the boldness of the red peppers.
*Stick with the cheese tortellini. The soup doesn't leave you a lot of room to taste a more complex flavored pasta.

Really Fast and Tasty Rice and Beans

*Chef's note: I made this recipe up right after being married out of sheer desperation and it has served me well since. It makes enough for dinner and 1 or 2 days of lunch each.*

Prep: 2 minutes
cook: 20 minutes
Makes 6 main dish servings

2 cups white or brown rice (this would be a killer good-for-you meal with brown rice)
1 can black beans, undrained
1 can diced tomatoes with green chilis, undrained (we like Western Family brand)*
grated cheese

*note: if you can't find these specific diced tomatoes, just buy 4 oz. hot diced chilis or jalepenos--making sure this will provide spice. I once got chilis sans spice and they tasted and smelled like diapers-- use 1 1/2 tsp if it's hot and this will be plenty spicy. Add more or less to taste.*

Cook the rice according to the directions on the package, or if you're lazy like me, use a rice cooker. Dump the undrained tomatoes and beans together in a saucepan and boil and stir uncovered for about 15 minutes. The "sauce" should have thickened up a little.

Once done, dish out rice and top with beans and tomatoes combo and grated cheese to taste.

Best Meatloaf EVER

Just in case this is in violation of copyright or something... this is from The Better Homes and Gardens New Cook Book.

Prep: 20 minutes
Bake: 70 minutes
oven: 350 degrees
stand: 10 minutes
Makes 8 servings

2 eggs, beaten
3/4 C milk
2/3 C fine dry bread crumbs or 2 cups soft bread crumbs (about 2 1/2 slices) *I prefer the dry seasoned crumbs*
1/4 C finely chopped onion
2 tbs snipped fresh parsley *I use about 2 tsp of the dried stuff and it works just fine*
1 tsp salt
1/2 tsp dried leaf sage, basil, or oregano, crushed *I like using sage*
1/8 tsp black pepper
1 1/2 pounds lean ground beef, ground lamb, or ground pork

Sauce:
1/4 cup ketchup
2 tbs packed brown sugar
1 tsp dry mustard
*I like to 1 1/2 the sauce (actually, Husband likes it when I 1 1/2 the sauce)*

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree oven for 1 to 1 1/4 hours or until internal temperatures 160 degrees on an instant-read thermometer. Spoon off fat. In a small bowl combine ketchup, brown sugar and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into 8 slices. (You can eat it right out of the oven, but don't hold me accountable.)

Enjoy!