Chicken Tortellini Soup

Chicken Tortellini Soup

Our Chicken Tortellini Soup makes for a delicious and comforting meal on a cool autumn day.
(Photo by Jathan Fink, Jadeworks Entertainment)

With the arrival of autumn and cooler temperatures, soup is the natural food of choice in our kitchen. We love it because we can eat off one big pot all week, or serve it up to guests for a wonderful Sunday afternoon supper. This week we craved the hearty goodness and delicious Italian flavors of this yummy Chicken Tortellini Soup. Serve it alongside a tossed salad and warm Italian bread with an olive oil dipping sauce for a complete meal.  Read more of this post

Chinese Celery Cilantro Salad

Chinese Celery Cilantro Salad

A whole bunch of celery is used to create this quick cooked celery salad. Chopped and tossed with cilantro and a soy sauce dressing, it is a crispy complement to your favorite Asian meal.

While many Asian dishes are prepared with stir fried vegetables, there are some which are not, like two of my favorites, kung pao chicken and cold sesame ginger noodles. When this is the case, serve up this simple salad with your favorite Chinese dinner for added nutrition and refreshing crunch.

PREP: 10 minutes
COOK: 2 minutes


  • 1 bunch of celery, top and bottom removed, stalks separated and cut in half lengthwise
  • 1 tablespoon rice vinegar or white vinegar
  • 1 teaspoon toasted sesame oil
  • 4 tablespoons reduced-sodium soy sauce
  • 2 dashes Chinese chili oil or hot sauce (optional)
  • 1/2 teaspoon sugar
  • 2 tablespoons chopped fresh cilantro (optional)


  1. Bring a large pot of water to a boil. Add the celery and blanch for 2 minutes. Remove, submerge in ice water and cool. Celery should be softened, but still crispy. Peel off the fibrous strings. Cut the celery into bite-sized pieces.
  2. In a bowl, whisk together the vinegar, sesame oil, chili oil (if using), sugar, and cilantro (if using). Toss in the celery. Cover and refrigerate to cool before serving.

YIELDS: 4 to 6 servings

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