Reee-sipes!
The Fradys are apparently putting together a family cookbook, and my mom asked me to send along a few recipes. I sent her corned beef and cabbage, and tonight's meal. Figured that since I just now typed it, I'd post it here as well.
Behold! Tortellini and Peas and Spinach and Bacon! Mwahaha.
Tortellini and Peas (Start to Finish: 20 minutes)
1 9-ounce package refrigerated tortellini
1 cup frozen peas
2 tbsp all-purpose flour
1/8 tsp ground black pepper
1 cup milk
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
Salt and freshly ground black pepper
Parmesan cheese
Cook tortellini according to package directions, adding peas for the last minute of cooking. Drain. Return mixture to pan; cover to keep warm.
Meanwhile, stir together flour and 1/8 tsp pepper in a medium saucepan. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for another minute, then stir in tomatoes. Season with additional salt and pepper.
Pour sauce over tortellini mixture; toss lightly to coat. Sprinkle with Parmesan cheese.
Sauteed Spinach with Bacon and Mustard (Start to finish: 15 minutes)
4 slices bacon, cut into 1-inch pieces
2 10-ounce bags prewashed spinach
1 tbsp butter
1 tbsp Dijon-style mustard
1/4 tsp crushed red pepper
In a very large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tbsp drippings in skillet. Gradually add spinach to skillet, stirring frequently with tongs. Cook for 2 to 3 minutes or until spinach is just wilted. Remove spinach from skillet and drain.
In the same skillet, melt butter over medium heat; stir in mustard and red pepper. Add drained spinach; toss to coat. Top with bacon.
Behold! Tortellini and Peas and Spinach and Bacon! Mwahaha.
Tortellini and Peas (Start to Finish: 20 minutes)
1 9-ounce package refrigerated tortellini
1 cup frozen peas
2 tbsp all-purpose flour
1/8 tsp ground black pepper
1 cup milk
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
Salt and freshly ground black pepper
Parmesan cheese
Cook tortellini according to package directions, adding peas for the last minute of cooking. Drain. Return mixture to pan; cover to keep warm.
Meanwhile, stir together flour and 1/8 tsp pepper in a medium saucepan. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for another minute, then stir in tomatoes. Season with additional salt and pepper.
Pour sauce over tortellini mixture; toss lightly to coat. Sprinkle with Parmesan cheese.
Sauteed Spinach with Bacon and Mustard (Start to finish: 15 minutes)
4 slices bacon, cut into 1-inch pieces
2 10-ounce bags prewashed spinach
1 tbsp butter
1 tbsp Dijon-style mustard
1/4 tsp crushed red pepper
In a very large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tbsp drippings in skillet. Gradually add spinach to skillet, stirring frequently with tongs. Cook for 2 to 3 minutes or until spinach is just wilted. Remove spinach from skillet and drain.
In the same skillet, melt butter over medium heat; stir in mustard and red pepper. Add drained spinach; toss to coat. Top with bacon.