Good Dinner Mrs. Mellen: I can't help myself I have to blog about shopping!...

Good Dinner Mrs. Mellen: I can't help myself I have to blog about shopping!...: "Alright I said that I wasn't going to blog about shopping in Good Dinner Mrs Mellen, I lied. I can't help myself! If you know me, you know..."

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Rigatoni with Eggplant and Pine Nut Crunch

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I make this pasta dish from a recipe in the current, March 2011, Bon Appetit issue. Very rich in taste with the addition of heavy cream, but I think not all calories are the same. You feel more satisfied from delicious calories then junk calories. So skip processed and junk food in favor of a wonderful meal. And remember portion control is always an option to cutting calories. www.bonappetit.com Enjoy
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Mangia, Mangia!

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Now that the leaves are changing and the air is crisp my thoughts and taste turn to wonderful, warming soup. After working outside, getting my garden ready for a long winter nap, I just love to come inside and warm up with this Tortellini and Escarole soup. It's delicious and easy to make. And naturally good. Tortellini and Escarole Soup 3 Tablespoon olive oil 3 clovers garlic crushed 2 shallots, chopped 1 head of escarole, thoroughly washed and cut into bit size pieces 1 box organic low salt chicken broth 1 package cheese tortellini(9 oz) fresh or frozen Parmesan cheese (optional) Cook garlic and shallots in olive oil on low for 5 just until shallots  are translucent. Don't brown garlic (it taste bitter if you do). Add escarole, stir, coating escarole with olive and cook for another 5 minutes just until the escarole is wilted. Add chicken broth, tortellini, salt and pepper to taste. Bring to boil, then simmer for 20 minutes. Sprinkle Parmesan cheese over individua...
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