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Blizzard Worthy Chicken Tortellini Soup

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I should call this “Siberian Soup” since this winter in PA has seemed uncomfortably Russian, but I will turn down my dramatic tendencies. This soup came after trying a recipe that was just a bit too heavy for me. Instead of tossing it, I went back into the kitchen and changed the ingredients to make it lighter, and a lot healthier!

Today was certainly the best day to try it, since we are receiving almost 2 FEET OF SNOW! Luckily, my husband was off today, so I could cook warm toasty meals. This soup was a hit! My husband loved it, along with four very hungry little girls, who just came in from the snow.

So, if you are looking for a way to escape the arctic, make a pot of this tasty tortellini soup!

Ingredients

  • 3 boneless, skinless chicken breasts, poached & shredded
  • 1 small chopped onion
  • 4 cloves of fresh garlic, minced
  • 6 cups chicken broth
  • 1/2 cup of red wine
  • 1 (14.5 ounce) can Italian diced tomatoes
  • 3 carrots, chopped
  • 5 basil leaves, chopped
  • 1 teaspoon dried oregano
  • 1 large can of crushed tomatoes
  • 8 ounces fresh tortellini
  • 2 zucchini cut into large chunks
  • 3 tablespoons of grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • Salt & pepper

Instructions

  1. In a large pot, poach chicken breasts and shred. (You can put them in your mixer with the paddle attachment and turn on low until shredded)
  2. Sautee onions and garlic in the pot until tender. Stir in chicken broth, wine, tomatoes, carrots, basil, oregano, and chicken. Bring to a boil. Reduce heat. Simmer uncovered for 30 minutes. Add tortellini during the last 10 minutes.
  3. Stir in zucchini, cheese, and parsley. Simmer for an additional 10 minutes. Sprinkle with Parmesan cheese on top of each serving. Serve with warm garlic bread.

*Note– if you save this soup for leftovers the tortellini will suck up the broth so the result is a more like a stew. Feel free to add more chicken broth if you eat it the next day.

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How to Brew Coffee in a Power Outage: A Critical Survival Skill

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This morning we woke up to an icy wonderland, and while I snuggled back into the cozy covers, accepting the fact that summer vacation will be another day shorter, I realized that no power meant no coffee! AHHHHH!!! This mama needs coffee to survive another snow day at home with my kids!

Not to worry, as my husband laughed, knowing that he had to go to work, where coffee could be found, my MacGuyver brain kicked in. I could do this! I could figure out a way to make coffee on the stove without power!

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Here is what you need:

  • Gas stove
  • Lighter or matches
  • Standard coffee maker
  • Ground Coffee
  • Coffee Filter
  • Water

The Process:

  1. Fill the glass pot from your coffee maker with the desired amount of water.
  2. Pour the water into a pot for the stovetop.
  3. Use a lighter to manually light a burner of your gas stove. (Be cautious and follow the instructions in the owner’s manual)
  4. Boil the water.
  5. Meanwhile, set up your standard coffee maker with a clean filter & fresh coffee grounds.
  6. Once the water is boiling, use a ladle or measuring cup to carefully pour the water into the filter basket over the coffee.
  7. Pour slowly, allowing the coffee to trickle into the glass pot below.
  8. Sit back, snuggle in a blanket, and sip your caffeine goodness!

*** If the coffee gets cold, put it back in the metal pan & re-heat it on the stove.
***you can also boil water with a crockpot, fondue pot, chafing dish, or on your grill outside.

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** Note that after I went to all of this trouble “surviving”, my husband walked in from the garage, where he started the generator, plugged in the Keurig, and brewed his own cup, but I don’t care. I won. In a primal, pioneer, survivalist way, my coffee tasted WAY better!

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Now, I will plug in the wifi, charge my phone, and pray for spring and flip flops!