National Tortellini Day - Tortellini Primavera Recipe

Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button". They are typically stuffed with a mix of meat, pork loin, prosciutto or cheese. They are usually served in broth, either of beef, chicken, vegetable or a combination of all three.

Packed, refrigerated or frozen, tortellini and tortelloni (similar but larger, with cheese and/or vegetable stuffing) appear in many locations around the world, especially where there are large Italian communities. "Fresh" packed tortellini usually have 7 weeks of shelf-life.

Tortellini Primavera

Ingredients
5 servings

1 14-ounce can reduced-sodium vegetable broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
1 cup shredded fontina cheese
1 tablespoon chopped  chives
16-ounce bag frozen mixed vegetables
16-ounce package frozen cheese tortellini

Directions
1. Put a large pot of water on to boil.

2. Whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese and chives.

3. Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, Three to five minutes. Drain; add to the pan with the sauce and stir to coat.

Resources

1. Tortellini Day, Wikipedia 

2. EatingWell,Tortellini Primavera  

National Weigh-in Day - Don’t Let a Number Define You

Resources
40 Ways to Measure Success Beyond the Scale, 

Emphasizing Health vs. Weight for Body-Positive Thinking, Jill Weisenberger, MS, RDN, CDE,  FAND, Academy of Nutrition and Dietetics

Modifying Recipes Related to Changing Nutritional Needs: Carrot Ginger Bisque

As one gets older, some of our dietary needs change related to our health. This year I'm on a personal quest to prepare foods rich in flavors and colors, yet meet changing nutritional needs. 

A diagnosis of arthritis, can make it difficult to prepare some of your favorite recipes. Try improvising with some pre-packaged products and a touch of creativity.

Changing Nutritional Needs: 
1. Easy to prepare recipes (related to arthritis). Keep a pair of scissors around in order to open packages. Learn to slow down to avoid cutting oneself or dropping items.
2. Lower Sodium (related to hypertension; family history)
3. Increase Fiber (related to diverticulosis)
4. Monitor Calories and Increase Activities (related to a slower metabolism)
5. Easy to Chew (related to dentures and a recent stroke) 
6. Low in Cholesterol (related to history of elevated blood cholesterol; family history)

As I read this list, one might think I'm a mess, but I feel great. I am eating healthy and exercising at least one hour a day 5 to 6 times a week. I joined the silver sneakers program (free for many seniors depending on your health insurance). The SilverSneakers® Fitness Program is an exercise program helping older adults live healthy, active lifestyles. "Get fit, have fun, make friends!" I took my first Zumba class this week and had a great time. Next week I am looking forward to learning yoga.

Carrot Ginger Bisque
Yield: 6 servings
Serving Size: about 1 cup
  
Ingredients 
2 cup Vegetable Broth, low sodium
1.5 cup Carrots, diced
1/4 cup Cranberries, dried, sweetened
1 box (17.6 oz) Cashew Carrot Ginger Bisque, Pacific Natural Foods
3/4 cup White Beans, unsalted, drained

Directions 
Heat the vegetable broth. Add diced carrots and dried cranberries. Simmer until carrots and cranberries are tender. Using a strainer separate the carrots and cranberries from the broth. Reserve carrots and cranberries. 

Combine the broth and "Cashew Carrot Ginger Bisque". Heat over medium heat until hot, stirring occasionally. Add the white beans and reserved carrots and cranberries. Mix and reheat to serving temperature.


Notes. I used a low sodium vegetable broth to lower the sodium content of the Cashew Carrot Ginger Bisque. To increase the fiber content, I garnished the recipe with white beans, diced carrots, and dried cranberries.

Nutrition Information

Recipe Card