Saturday, October 9, 2010


I am a terrible journal-keeper. Atrocious, really. I have the tendency to write regularly for awhile, then forget or get too busy to write for a few months. (Or more.)
Clearly, I have transferred that habit to my blogging. However, I am going to make a point to do better! Especially when considering that not blogging means that I am not recording any of my recipes in Recipe Manager, which means that I am likely losing some of my recipes. TRAGIC!

So, here I am, back at it.

Tortellini With Mushroom-Wine Sauce

2 Cup chopped mushrooms
14.5 Ounce diced tomatoes
1/4 Cup water
2 1/2 Tablespoon beef broth or dry red wine
2 Clove garlic
1/4 Teaspoon salt
Dash dried rosemary
Dash crushed red pepper
4.5 Ounce frozen tortellini

In a small slow-cooker (approx 2 quart), combine mushrooms, undrained tomatoes, water, red wine/beef broth, garlic, salt, rosemary, and crushed red pepper.
Cover; cook on low-heat setting for 4-6 hours or on high-heat setting for 2-3 hours.
If using low-heat setting, turn slow cooker to high-heat setting. Stir tortellini into sauce. Cover, cook for 30-45 minutes more.

The original recipe called for refrigerated ravioli. I had frozen tortellini that needed to be used, so I substituted. :-D If you would like to used refrigerated ravioli/tortellini, only cook for 20 minutes after adding.

Serves: 4
Prep Time: 15 m
Cook Time (if on low setting, with frozen tortellini): 6 h 45 m
Total Time: 7 h

Nate's opinion: Good, wouldn't mind having it fairly often.
Serena's opinion: Nathan gets the leftovers.
As in, I barely tolerated the first serving I had, made Nate eat all the leftovers for lunch, and will very happily make myself something different the next time I make this for him. I am not a fan of tomatoes, but I thought this was worth a shot anyways. Needless to say, the tomatoes were too much. And I thought the tortellini was horribly dry, but I don't think I liked this kind previously anyways.

So... will I make it again? Yes, but I will cut it down smaller, and make something else for myself! Making two separate dinners might sound time-consuming, but it isn't too bad when one is a crock-pot dinner. I do the same thing when I make Nate chili. And yes, I fully acknowledge that I am a horribly picky eater. I am trying to work on it! I keep trying things with tomatoes, but I just can't seem to get over it. However, I refuse to not make something that Nathan really enjoys because I don't like it! I'm picky, not selfish. hehe!

As always, comments are love!

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