Tortellini Vegetable Filling Recipe
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Tortellini Vegetable Filling
4 cup Assorted vegetables
- cooked or uncooked,
- fresh or frozen,
- Such as: Artichoke hearts,
- Asparagus, Eggplant,
- Mushrooms, Broccoli
- or Cauliflower
2 cup Cooked spinach, chopped
2 tbsp Olive oil
2 medium Onions, roughly diced
6 tbsp Flour
1 cup Milk
1 Egg
1/2 tsp Salt, or as desired
1/2 tsp Ground white pepper
1 tsp Fresh rosemary leaves, -OR-
1/2 tsp -Dried rosemary
DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch
pieces and set aside on a plate. Heat the oil in a large skillet over
medium heat, add the onion and cook, stirring, for 5 minutes.
Decrease heat to low and add the vegetables. If using uncooked ones,
cover and cook for 10 minutes. If using cooked ones, cook uncovered
for 5 minutes. Stir in the flour and add the milk. Cook, stirring,
another 2 minutes or until mixture thickens. Add the salt and pepper.
Remove the skillet from the heat, add the egg, salt, pepper and
rosemary and scrape the mixture into a bowl to cool. Stuffing can be
stored, covered, in the refrigerator for up to 7 days. To freeze,
place 1-cup amounts of stuffing in airtight freezer bags or
containers, label and place in freezer for up to 3 months. |
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Diet tips
If you wish to regain your youthful figure and also enhance your general physical condition, then you should make plans to commence a precisely designed solid dietary regime. In theory, this need to incorporate five measures of fruit & vegetables a day and also embrace a sensible combination of fat, carbs and proteins.
People starting a weight loss program far too often fix on department store and well known food products sold as 'low-fat'. This is usually a mistake, for a food may well be lowered in fats, but nevertheless contain far too many carbs.
When deciding on a nutrition system, it is important to attempt to moderate your ingestion of refined carbohydrate, salt and fats.
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