Zucchini Bread and Garlicky Tortellini & Tomato Soup is In The House! Oh and my new cookbook is here!

Today is such a fallish day. Nice and cool with  a slight drizzle of rain. I decided to make up some zucchini bread. I found this recipe in our church cookbook and Im so pleased I did!

Enjoy this wonderful recipe. Thanks to Alice Bollinger who posted it in Feeding the Flock!

The Best Zucchini Bread

3 eggs

1 cup vege. oil

1 cups sugar

2 cup grated zucchini

3 tsp. vanilla

1 cup nuts(I used Walnuts)

3 cups flour

1 tsp salt

1 tsp baking soda

3 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking powder

1/2 tsp ground cloves

Mix all ingredients together. Grease and lightly flour 2 loaf pans.

Fold batter into them.

Bake at 350* for 45-50 minutes.

 I have been waiting for my new Dorie Greenspan cookbook. Well it came today!! I have been flipping through her cookbook all evening drooling over her recipes. Our new group starts up in Oct.! I can't wait to make some french food!

Tonight I made this wonderful Garlicky Tortellini, Spinach& Tomato Soup. It's easy and perfect for a crisp fall day! Enjoy!

Recipe

2 tbsp. unsalted butter

6 gloves garlic,chopped

4 cups(1 qt.) homemade or chicken broth from a box

6 oz. fresh or frozen cheese tortellini

14 oz. canned diced tomatoes, with their liquid

10 oz. spinach, washed & stemmed; coarsely chopped

8 to 10 leaves basil, coarsely chopped

Grated Parmigiano Reggiano cheese

Melt the butter in a large saucepan over medium-high heat.

Add garlic and saute until fragrant, about 2 minutes. Add the broth and bring to a boil. Add tortellini and cook halfway, about 5 minutes for frozen pasta,less for fresh.  Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender.  Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.

Enjoy!