Tempie Levee

04/10/2025

Baked Tortellini In Red Sauce
Ingredients
- 1 large clove garlic, finely minced
- 1/2 cup grated Parmesan or Grana Padano cheese
- 1/2 cup coarsely grated mozzarella
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 teaspoon dried oregano, crumbled
- Salt and pepper
- 1 teaspoon sugar
- 400 grams chopped tomatoes
- 250 grams fresh tortellini (with cheese or spinach)

Preparation
Saut onion and garlic in olive oil for 5 minutes.Season with salt, pepper and oregano.

Add chopped tomatoes and their juice. Season with salt, pepper and oregano.

Mix and bring to a boil.

Sprinkle with sugar and reduce heat. Cook over low heat for 20 minutes. Adjust seasoning.Meanwhile, plunge the pasta in salted boiling water just long enough that they float to the surface.

Drain the pasta and return to pot.Toss pasta with tomato sauce.

Transfer to the lightly oiled baking dish and sprinkle with grated cheese.

Bake at 240C for 20-25 minutes, until the surface of the dish is well baked.

Remove pan from oven and let stand 5 minutes before serving.

Serve with a green salad.

Source: foodista.com

04/10/2025

04/09/2025

https://www.mindbodygreen.com/articles/how-one-health-coach-found-her-passion-and-freedomwith-mbg

Stop waiting for the "perfect time." Change your life today.

04/08/2025

Zucchini Pineapple Muffins
Ingredients
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup brown sugar packed
- 1 teaspoon cinnamon
- 1/2 cup Egg Beaters 99%% egg substitute
- 2 tablespoons All-purpose flour
- 1/4 teaspoon nutmeg
- 1/2 cup crushed pineapple reserve liq
- 2 teaspoons Salt
- 1 teaspoon vanilla
- 1/2 cup walnuts chopped
- 1 cup wheat flour whole-grain
- 1 Large Zucchini

Preparation
Add sugar to Eggbeaters. Stir in zucchini, pineapple and vanilla. Measure remaining ingredients in another bowl. Stir to distribute - add to wet ingredients and stir to moisten.

Add enough reserved pineapple liquid to attain batter consistency (drops in blobs from spoon).

Pour into muffins cups in 12 cup tin.

Bake at 400F for about 24 minutes until they pass the toothpick test. Cool for 1 minute then turn onto rack to further cool.

Source: foodista.com

04/07/2025

https://www.mindbodygreen.com/articles/things-to-do-alone

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04/06/2025

Grilled Chicken & Corn Red Potato Salad
Ingredients
- 2 cups Grilled Chicken, chopped and diced
- 1 1/2 teaspoons Dijon mustard
- 1 fresh ear corn, with husked removed
- 1 tablespoon extra virgin olive oil for drizzling on corn
- 2 jalapeno chiles, seeded and finely chopped
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon pepper
- 3/4 cup finely chopped red onion
- 7 red potatoes
- 6 tablespoons red wine vinegar
- a pinch of salt

Preparation
Put the onions and jalapeno in a bowl

Add olive oil, vinegar, Dijon mustard, salt, and pepper.Then whisk until the vinaigrette becomes a smooth dressing

In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes

Drain the potatoes and set aside to cool

Then cut into bite-size pieces

Grill the corn and keep turning until almost all sides have char marks, which should take about 10 minutes or less

Slice the kernels off the cobs

Add the corn to the potatoes

Then add the grilled chicken

Add the vinaigrette

The toss to combine all of the ingredients

Source: Foodista

04/05/2025

Slow Cooker Beef Barley Soup
Ingredients
- 4 packets beef bouillon
- 8 ounces can tomato sauce
- 5 carrots, chopped
- 2 pounds chuck roast, cut into bite sized pieces
- 1 cup chopped fresh parsley
- Fresh ground pepper
- 1 onion, chopped
- 3/4 cup pearl barley
- 2 teaspoons salt
- 5 cups water

Preparation
Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.Just before serving, put carrots in microwave-safe dish with about 1/8 cup water. Microwave for 4 minutes.

Add carrots to soup with parsley.Taste and adjust seasonings (I usually end up adding a bit more salt and pepper).

Serve. And serve. And serve.

Source: foodista.com