My last post on Tuesday featured Hi-Rise's Cornbread. Little did I know that I would spend the following two days eating that infernal bread in as many ways as possible. I ate it for breakfast, lunch, and dinner, along with as many snacks as possible. I had tomato sandwiches, grilled cheese sandwiches, toad in the hole, and lots and lots of toast, lavishly buttered. I told myself to stop. I couldn't. I gained 3 pounds. Meanwhile, as I was engaged in this orgy of eating, Tanna, who also made the very same bread, was fighting her own battle with the cornbread. Please go to her site and see pictures of what she made with the bread. It's remarkably similar to my own path of destruction, but she possesses more self control than me, since pausing to take a picture while I was in the process of inhaling a tomato sandwich never occurred to me.
Finally, the bread was gone, and I immediately thought of making more. But, I pulled myself together (after weighing myself), and decided it was time to get serious. I needed to make something filling, but low calorie. And since Presto Pasta Night was looming, it should have a modest amount of pasta.
This is a simple soup, quickly made, which is very important. When you're hanging onto self-control with your fingernails, you don't want to wait a long time until you can eat something. So, it was a blessing that this soup took about 8 minutes to make. I ate it and my desire for cornbread was cured. That's a lie, of course. As I was eating the soup, I couldn't help but think how marvelous a tomato sandwich would taste. Or a grilled cheese sandwich. Damn cornbread
Please go to Ruth's site, Once Upon A Feast, to see the Roundup of pasta recipes from around the world, starting tomorrow.
Recovery Soup With Farfalline
I'm sure many people have made this soup. It all depends on what you have available. I didn't measure my ingredients, I just eyeballed everything and threw it into the soup pot. However, here is my approximation of what I did.
Stock (I used 4 cups)
about 1 cup of a mixture of chopped vegetables of your choice ( I used carrots, red onion, and red and yellow bell pepper)
about 2/3 cup of chopped cooked chicken
about 1/3 cup very small dried pasta. I used farfalline
garlic to taste
a small sprinkle of parmesan cheese for garnish
Bring the stock to boil and add the vegetables, chicken, and pasta. Cook for 2 minutes shy of when the pasta would be done according to pacakage direction. My pasta was supposed to cook for 6 minutes, so cooked it for only 4 minutes. The pasta will continue to cook after the heat is turned off. Scater the spinach on the top and grate a little parmesan on top and serve.
Serves 2 or 1 very hungry person.