December 1 Meal: Delicious Tortellini

Going on month 3 of this challenge, I was getting into a routine.  I start the month by listing all the recipes in Excel so I can reference the ingredients, especially if I have an ingredient I'd like to use all at once so I don't have to buy it twice.  Then, I make a calendar and draft the schedule of when I'll make what.  The schedule changes throught the month based on problems I have finding ingredients or nights that we have plans pop up.  To start out December, I made Tortellini with Italian Sausage, Fennel, and Mushrooms and Mixed-Herb Greens with Persimmons, Goat Cheese, and Toasted Hazelnuts.

Tortellini with Italian Sausage, Fennel, and Mushrooms

This is one of my new go-to recipes.  It's farely easy and super delicious!  Start with store-bought tortellini, I used Bertolli cheese-filled tortellini.  You can also use spinach-filled, but I couldn't find them.  Since then I spotted them in the pasta section at Trader Joe's.  Saute fennel, Italian sausage (we used spicy), crimini mushrooms, garlic, and fennel seeds.  Add wheavy cream, chicken broth, and cooked tortellini, then fresh spinach and Parmesan.  Top with a little fresh fennel frond for color.  It's a great meal for a cold winter night that begs for a quick dinner.  Mmm, my mouth is watering just thinking about it again.

Yumminess: 10 out of 10

Mixed-Herb Greens with Persimmons, Goat Cheese, and Toasted Hazelnuts

I'd never tried persimmons before.  They look kinda like tomatoes.  They make a great addition to this salad. The dressing was supposed to include hazelnut oil, but I used walnut oil. It is mixed with balsamic vinegar.  Easy enough!  The salad is mixed herbs with greens, sliced persimmons, goat cheese, and toasted hazelnuts.  I'm not sure why it still surprises me, but the hazelnuts are a perfect addition to this salad.

Yumminess: 10 out of 10