Fast & Easy Tortellini Soup

tortellinisoupTMF Readers, in my quest to help you find quick and easy recipes to help you to have more time with your modern families, here is a fabulous, fast and easy, Tortellini Soup from Noreen’s Kitchen.  Noreen Lambert has done it again for Today’s Modern Family and I hope you will take the time to try this and never fear, on our home page,  you can watch Noreen on our own TMF TV actually prepare this dish step by step.  Bon Appetit!

Ingredients:

1 pound of bulk Italian sausage
1 pound of fresh cheese tortellini
4 cups of chicken stock
1 – 28 ounce can crushed tomatoes
1- 14 ounce can diced tomatoes
1 medium onion chopped
4 cloves garlic, chopped
1 cup bell pepper, chopped
4 cups fresh, washed spinach
1 teaspoon Italian seasoning
1 teaspoon Pizza seasoning (optional)
1 teaspoon salt
1 teaspoon cracked black pepper

Instructions:

Brown sausage in a large stock pot until it is no longer pink.  Ad salt, peper, Italian seasoning and pizza seasoning, stir well to combine.  Add in onion, garlic and peppers and toss well.  Pour in chicken stock, crushed tomatoes and diced tomatoes.  Give everything a good stir to incorporate well.  Add in tortellini and stir.  Simmer for 15 minutes over medium heat until tortellini puffs up and everything is heated through.  Add in spinach and stir just until it has wilted.  Serve with crusty bread and/or a side salad for a complete meal.

 

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at Noreen’s Kitchen.

 

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St. Patrick’s Day Reuben Pizza

reuben-pizzaAs promised TMF Readers, below you will find my friend, Noreen Lambert’s awesome Reuben Pizza recipe. I simply cannot wait to make this mouth-watering delight on Sunday while I enjoy St. Patrick’s Day with my family. Just so you know, I am a regular over at Noreen’s Kitchen because not only do you get great tips, advice and recipes, but a whole lot more fun! Check out the video on how to put this together on our own TMF TV on the homepage. Enjoy!

Ingredients:

1 Rye Pizza Crust baked and cooled;

1 pound good quality corned beef, torn into small pieces;

1/2 pound Swiss cheese, shredded;

2 cups good quality sauerkraut that has been squeezed almost dry;

1 cup thousand island dressing.

Step by Step Instructions:

Pre-heat oven to 350 degrees. Spread dressing on the pizza crust. Spread sauerkraut evenly on top of dressing. Spread torn corned beef on top of sauerkraut. Sprinkle shredded Swiss cheese on top of corned beef. Bake for 5 to 7 minutes or until cheese is just melted. Slice into 8 pieces and enjoy!

 

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

 

 

 

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Rye Pizza Crust – Just In Time for St. Paddy’s Day

ryepizzadoughTMF Readers, our friend Noreen Lambert of Noreen’s Kitchen has outdone herself this time.  For St. Patrick’s Day, Noreen has come up with a Reuben Pizza with a Rye Pizza Crust especially for our readers.  I will definitely be trying this recipe for Sunday and I hope you readers try this recipe and enjoy it as much as I know I will.  No worries though, the Reuben Pizza recipe will be up shortly in time for your St. Patrick’s Day celebrations.

Ingredients:

1 1/2 cups all purpose flour;
1/2 cup rye flour;
1 tablespoon instant yeast;
1 cup warm water;
1 tablespoon light olive oil or vegetable oil;
1 teaspoon salt;
1 tablespoon sugar;
1 tablespoon rye bread enhancer* or vital wheat gluten 1 teaspoon caraway seeds (optional)

Step by Step Instructions:

Pre-heat oven to 350 degrees.

Combine all ingredients in the bowl of your mixer with the dough hook attached. Mix on low to incorporate all of the ingredients. Turn mixer to the second speed and determine if you need more flour.  If you do then add it two tablespoons at a time until it reaches the proper consistency. Continue kneading the dough for 7 minutes. Remove dough from bowl and spray the bowl with cooking oil and return the dough to the bowl.  Spray the dough as well. Cover the bowl and allow dough to rest for 10 minutes.  Press or roll dough onto 16 inch pizza pan and “dock” with a fork to allow steam to release while baking.  Bake for 15 to 20 minutes until golden brown.  Allow crust to cool before constructing Ruben Pizza.

Enjoy!

* Rye Bread Enhancer available from King Arthur Flour online (www.kingarthurflour.com).

 

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Valentine Sensation: Easy Chocolate Covered Strawberries

Are you looking for a special treat to make for your valentine this Valentine’s Day?  Well, Noreen Lambert from Noreen’s Kitchen has something up her sleeve and it is easy peasy to do and takes no time whatsoever. That special lady or gentleman in your life will be ever so impressed if you surprise them with a batch of these fabulous Chocolate Covered Strawberries.  What makes it even easier is Noreen will personally show you how to create these scrumptious treats on our own TMF TV.  TMF Readers, click on the video on our home page and get to dipping those strawberries!  I promise you won’t be disappointed and Happy Valentine’s Day!

Ingredients:

1 Pint of large strawberries
1 cup semi sweet chocolate chips**
1 cup white chocolate chips
1 Tablespoon of shortening

** Candy melts may be used instead of the chocolate chips

Instructions:

Wash strawberries and dry well with paper towel. Melt chocolate chips in microwave using 30 second bursts stirring in between until totally smooth and melted. You may also choose to melt the chocolate by using a double boiler.  Set a bowl over a pot of simmering water, but do not allow the bowl to touch the water.  Place chocolate in bowl and stir occasionally until melted.

 Hold the strawberry by it’s stem and gently dip 3/4 of the way into the chocolate of your choice. Allow the excess to drip off slightly. Place dipped berry on to a baking sheet or tray that has been lined with parchment or waxed paper. You may place some of the melted chocolate into a plastic bag.  Snip off the corner and drizzle the opposite color onto the berries.  For instance white chocolate drizzle on dark chocolate dipped berry. 

Place berries in the fridge for at least 30 minutes to allow chocolate to set.

Share with family and friends!

 Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Easy Dinner Hash

Everyone knows I love to cook.  It is my favorite past times.  I am known to go into the kitchen, get into my zone and de-stress.  Lots of the food I cook comes from my great grandmother and grandmother’s recipes but I am also a YouTube video junkie and I am hooked on channels such as TMF’s contributing writer, Noreen Lambert’s channel (Noreen’s Kitchen – Atticus9799), Pioneer Woman, The Frugal Chef, The Baking Chin, etc. etc.  The list goes on and on for me.  However, in addition, when I am hustling and bustling through the day, I also use Allrecipes.com to find something quick and easy, which is where I got the following recipe.  This hash is quick, easy and fabulous and I have incorporated it into my monthly rotation.  The kids love it, my husband loves it and so will you.  It will warm you right up on a cold winter day and you can use up what’s in your pantry and I bet you that you have almost every ingredient right in your fridge.  Enjoy!

Easy Dinner Hash

Ingredients:

1 tablespoon vegetable oil
8 ounces bulk Italian sausage
1 potato, peeled and diced
1/4 onion, chopped
1 cup frozen mixed vegetables
salt and pepper to taste
1/4 cup of shredded cheddar cheese

Directions:

1.  Heat the vegetable oil in a large skillet over medium heat.  Stir in the sausage, and cook until crumbly and just slightly pink, about 5 minutes.  Stir in the diced potato and onion.  Continue cooking until the potatoes are tender and have lightly browned, 10 to 15 minutes.

2.  Once the potatoes are tender, stir in the mixed vegetables until hot.  Season to taste with salt and pepper.  Sprinkle with cheddar cheese before serving.

Serves 2 people.  I always triple this batch for my family because my family is large but this recipe is really very easy to manipulate and make your own.  Try throwing in some roasted red peppers and other spices for a southwestern taste.

Happy Eating!
Diane

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Swedish Thumbprint Cookies – A Christmas Classic

TMF Readers, if you would like a recipe for a quick, easy-to-make and lovely gift-giving cookie, please try Noreen Lambert’s recipe below.  I made these last year for Christmas and my whole family fell in love with them and are requesting them again this year.

These cookies are fabulous for a cookie swap, cookie tray or little something for your neighbors or co-workers. Pair these with a cone full of Vanilla Cafe Vienna mix and you have a perfect gift for anyone on your list.

The recipe is simple and it makes lots of cookies.  Enjoy!

Swedish Thumbprint Cookies

Ingredients:

2 sticks of butter – softened
½ cup of granulated sugar
1 teaspoon of vanilla
2 cups of all purpose flour
Jelly of your choice

Directions:

Cream 2 sticks of softened butter with 1/2 cup of granulated sugar until light and fluffy. Add in 1 teaspoon of vanilla and combine well. Add in 2 cups of all purpose flour until a dough forms. Using a small cookie scoop (2 teaspoon size) drop dough balls onto a cookie sheet lined with parchment paper. Using your thumb, press an indentation into each dough ball. Fill cookies with a scant 1/4 teaspoon of jam. Bake cookies in a 350 degree oven for 13 to 15 minutes until cookies are just barely browned on the bottom edges. Remove from oven and allow cookies to cool on sheet for a few minutes before removing to a cooling rack. Cool completely before storing in an airtight container or plastic zip top bag.

Recipe yields 72 cookies.

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Thanksgiving for Two — Parmesan Herb Pinwheels

In continuing our Thanksgiving for 2 series, please enjoy this wonderful recipe for a Parmesan Herb Pinwheels from Noreen Lambert. You will surely be pleased. I can’t wait to incorporate this into my Thanksgiving menu. You can watch Noreen make this fabulous recipe on our homepage on TMF TV.

Enjoy!

 

 

Ingredients

1 sheet frozen puff pastry, thawed
2 Tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cracked black pepper
1/2 teaspoon salt

 Step by Step Instructions

 Preheat oven to 450 degrees. Sprinkle counter with flour and lay thawed pastry on top. Gently roll pastry sheet to remove seams and creases, increasing the size of the sheet just slightly. “Dock” the pastry by poking several holes in the sheet with a fork.  This will allow some of the steam to release during the baking process and allow your pastry to puff. Brush pastry with melted butter. Sprinkle with Parmesan, garlic powder, poultry seasoning, pepper and salt. Roll Up from the long side of the pastry into a tight log. Using a serrated knife, cut into disks. Place on a baking sheet that has been lined with parchment. Bake for 15 to 20 minutes until puffed and browned. Allow to cool for 10 minutes. 

 Serve and enjoy!

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Thanksgiving for Two — Carmel Apple Galette

In continuing our Thanksgiving for 2 series, please enjoy this wonderful recipe for a Carmel Apple Galette from Noreen Lambert.  You will surely be pleased.  I can’t wait to incorporate this into my Thanksgiving menu.  You can watch Noreen make this fabulous recipe on our homepage on TMF TV.  Enjoy!

 

Caramel Apple Galette

 Ingredients

1 Sheet of Puff Pastry
2 Granny Smith Apples Peeled, Cored and Sliced thin
2 Tablespoons granulated sugar
2 tablespoons butter melted
2 tablespoons caramel bits or 6 caramel squares cut into four pieces
1 egg lightly beaten with a tablespoon of water

 Step by Step Instructions

Allow puff pastry sheet to thaw for 45 minutes on counter to become pliable.  Preheat oven to 450 degrees. Lightly flour a parchment sheet and unfold puff pastry gently as not to break. Flour top of pastry and roll lightly with a rolling pin to make just a bit larger. “Dock” or poke the pastry with a fork several times so that the bottom will not puff in the oven. Brush lightly with a bit of the melted butter.  In a bowl combine sliced apples, sugar and remaining melted butter along with the caramel bits. Pile the apple mixture in the center of the puff pastry sheet. Fold the outer puff pastry up around the apple mixture in a rustic style. Brush outer edges of the puff pastry with the egg wash. Bake for 15 to 20 minutes until browned, puffed and bubbly. Remove from oven and allow to cool for at least 30 minutes before serving.

Serve with freshly whipped cream or ice cream and enjoy!

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Noreen Lambert’s Blended Family Kitchen

As the holidays were upon me last year, I began perusing the internet for some good edible gift ideas and came across my new favorite YouTube channel, Noreen’s Kitchen!  Noreen had me at “hello” when I was able to recreate her fabulous coconut and brownie macaroons and I got rave reviews from my coworkers.  Over time, I found out that Noreen also lives in a blended family.  She, her husband Rick and her two daughters make it work!  I was intrigued by how all members of the family join Noreen in the kitchen, which I also feel is so important in bond building with families.  The kitchen being the center of the family, Noreen has it down pat!  With that, I had to interview Noreen.  TMF Readers, I hope you enjoy my interview with Noreen Lambert as much as I enjoyed chatting with her.  Not only do I now have a new cooking mentor, I’ve made a new friend in the process.

Diane:  Noreen, let me begin by saying that I am so excited to have this conversation with you.  I have been a big fan of your YouTube channel, Noreen’s Kitchen, for some time now and thank you for allowing me the opportunity.

 Noreen:  Oh thank you Diane, I am extremely flattered that you would have me here.

 Diane:  Your YouTube channel is a fabulous outlet for women like me who aren’t experts in the kitchen but love to cook.  What inspired you to cook for an audience?

 Noreen:  I don’t have a great answer to that question, except that I wanted to do it.  I’ve been into making videos for the past 3 years now but before that I was just a viewer.  One night, I thought I would make a dinner.  At first, I wasn’t great at editing, I had to learn the learning curve, actually learned an awful lot.  I wanted people to come into my kitchen and feel like they are sitting at my kitchen table.

 Diane:   Growing up in a blended family and having a blended family currently, what is your perception of how a blended family should operate? 

 Noreen:  I think that I have two different ideas.  My father died when I was 10.  My mom remarried soon thereafter. My stepdad was my father’s very good friend.  However, I was daddy’s little girl, so the loss was very devastating for me.  I will admit, I was not easy to live with and I probably didn’t really accept him as my stepfather.  I didn’t disrespect him but I had a hatred for him until my early 20’s.  My family works because it works for us.  Everyone is different.  When I was growing up we didn’t have “blended family” we were told and were expected to be “just family.” 

Diane:   What do you think caused you to feel hatred?

Noreen:  Because he was replacing my father.  We, my brother and I had always known him as “Uncle Paul” and as soon as my mom and Paul came home from their honeymoon, I was told that  he was no longer to be called “Uncle Paul,” but either “Paul or Daddy.”  A giant paradigm shifted in my life.  If I call him Paul, I will upset my mom and if I call him dad, I am being disloyal to my  deceased father.  That was a lot of pressure.  Of course, every family has issues that have to be dealt with in one way or another, but sometimes its easier to brush them under the rug and hide them which only causes more pain.  I have a brother 5 years younger and he didn’t know we had a blended family because the “step” part of it was all he knew.  I, of course, had a different experience as I knew my father well, I was ten.  I was his little girl.  My brother had horrible guilt that he never knew our father.  As parents we all make mistakes and we can’t fix them but grow through them.  I never got permanent closure from losing my dad.  We just had to grow thru it. 

Diane:  How do you think these experiences have affected your parenting?

NoreenAs a mother now, I am painfully honest with my children.  When I separated from their father, they were 2 and 4.  18 months later, Rick and I met and we finally married 3 years ago.  Rick has a daughter in Vegas and she dislikes me.  I know what she is going through as I went through the same situation.  She doesn’t accept me in that respect.  She is 14.  I never would have guessed that my stepdad would be a fabulous dad now but I got really lucky.  Every family has their dysfunction.  My kids accept Rick as their dad.    

 Diane:  Do you find that your belief system is a lot different than that of your parents when you were being raised in a stepfamily?  Is there anything you purposely do different?

 Noreen:   Very much so.  I do a lot of things different from my mom.  My mom is very “everything has to be planned.”  That doesn’t work for me.  Growing up, we had a living room that no one sat in, a dining room that no one ate in.  I am totally different.  We have to live for today and I want my kids to grab life by the “balls” and that they should try everything and realize that there is nothing in life that they can’t do whether they live in a blended family or not.   You have to pick your battles.

Diane:  What lessons did you take from your personal childhood experience that you may or may not want to bring into your current experience?

Noreen:  We are a team.   Our family growing up wasn’t a team.  Parents were parents and kids were kids.  In my house we play on the same team. 

Diane:  A lot of times, stepmoms feel the need to overcompensate or to be the “fixer of all things” for their husbands, stepchildren, children, etc.  What advice would you give people who are suffering from what I call “super stepmom syndrome?”

Noreen:  Its funny you should ask this.  I always feel guilty if I don’t make something better.  Being a woman in general we feel obligated that we have to make everyone happy all the time.  Society in general makes us feel this way.  When I am cooking on the videos, I always say “it doesn’t have to be perfect.”  I am by far not perfect but I think that the most important advice I can give is to “forgive yourself.”  Be easy on yourself.  We can only fix what we can fix.  I spent a lot of my life worrying about what I couldn’t fix.  The sun still comes tomorrow.  Tomorrow is another day.

Diane:  Those statements are extremely powerful and so true.  You speak my language Noreen.   As a stepmom, what do you think is the most important lesson you have learned through this journey?

Noreen:  That you just have to let things be.  She doesn’t have to like me.  It has to be organic.  You cannot put a seed in the ground and do nothing to it and expect it to produce a fruit.  You just can’t.  You have to let it happen naturally.  The bottom line is the seed gives me a guarantee that if I water it and take care of it, it is going to give me something back.  But you have to nurture it and feed it and work at it.  You don’t just have a relationship; you have to work at it.   People automatically think that just because their children, they don’t have to work at it.  They are still people.  Everyone has to work at relationships.  People discount children because they are children.  They have feelings. 

Diane:  You and Rick make a great team on camera as I am sure you do in your married life.  What impact has Rick had on your girls? 

Noreen:   He is very patient and very accepting.  Having been in the military for so long he knows how to delegate.  He never expected anything from them which goes back to that organic relationship.  It has grown from there.  Their relationship was never forced, it always happened on the kids terms and they were able to build trust in him.  How I was raised is “we are going to be a family whether you like it or not.”  That doesn’t work. 

Diane:  One thing I notice about you and Rick is that he is very involved in helping you with your YouTube channel (i.e., filming, commenting and even cooking from time to time).  I think it is wonderful that the two of you exhibit your “love and support” of one another the way you do. You laugh together and you make us laugh.  It’s very important in remarriage and in any relationship to nurture it.  Do you agree?

Noreen:   If I can be humorous,I think the greatest way to learn about how to have a good marriage is to screw one up!  My first marriage didn’t break up just because of my husband, we both played a role.  Nurturing your marriage is the most important lesson I can give people.  The first time around, it was very important for me to be right and for him to be right and now it doesn’t matter who’s right.  Your reward for hard work in your marriage is the reward of your good relationship. 

Diane:  To keep in line with tradition, I ask all of my interviewee’s this question.  What do you do for fun?

Noreen:   Go to Busch Gardens, Williamsburg, Virginia.  I also craft.  I love crafting.  Another past time, is that I love to play on the Wii.  I am also a movie and trivia junkie. 

Diane:  Noreen, it has been a real pleasure interviewing you and thank you for allowing Today’s Modern Family into your world.  We are doing our best to serve blended families and we love to acknowledge great, successful blended families when we get the chance!  Thank you for stopping by and letting me pick your brain not just on the issue of stepfamilies, but with regard to my favorite pastime – cooking and baking.

Noreen:  You’re so very welcome Diane.  I very much enjoyed our time together and thank you for having me.

 

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook.  You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com. 

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