CSA 2014 Week 3

Week 3 Bounty:

Image from Scotch Hill Farm, Broadhead, WI

Turnips 

Leeks

Cherry belle radishes

Oregano

Garlic scapes

Snow peas

Lettuce

Spicy greens

Bright lights chard

Meal #1: (snow peas, garlic, onion, lettuce)
Hash Browned Turnips, Radishes and Potatoes

Finely shredded turnips, radishes and potatoes and fried them up like hash browns.  Served with salt and pepper.
Lamb Chops with Wild Blueberry Marinade
4 lamb chops, depending on size
Salt and pepper
2 tbsp butter
2 tbsp olive oil
2 or 3 shallots, diced
2 or 3 garlic cloves, minced
1/2 cup red wine
1 cup fresh blueberries
4 tbsp balsamic vinegar
Season the chops on both sides with salt and pepper. Cook the lamb as you normally would to desired temperature (with lamb, I always recommend no more than medium to medium-well). While the lamb is cooking, make your sauce. In a medium saute pan, heat the butter and olive oil over medium heat. Saute the onions until translucent and soft, about five minutes. Add the garlic and cook for an additional 30 seconds, until fragrant but not brown. Deglaze the pan with the red wine, stir the pan around and simmer away until reduced by half, three to five minutes. Add the blueberries and balsamic vinegar, stirring again to combine, and simmer for about three minutes. Remove the pan from the heat and transfer to a food processor. Puree until smooth and sauce-like. The finished product will be a beautiful purple-blue sauce. Plate the lamb chops on top of something starchy that will soak up all the extra sauce (we used couscous, but pretty much anything will work nicely) and spoon the sauce on top. *Recipe from Per l'Amore del Cibo

Meal #2: (snow peas, garlic, onion, lettuce)
Salmon and Snow Pea Stir Fry
12 ounces skinless salmon fillet (wild is healthier than farm-raised)
1/2cup reduced sodium soy sauce
1/2 cup orange juice
2 garlic clove, minced
2 teaspoon sesame oil
nonstick cooking spray or peanut oil
2 small onion, halved and sliced
12 ounces snow peas
Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag. In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon. Marinate the fish for 30 minutes in the fridge. Coat a nonstick frying pan or wok with nonstick spray. Remove salmon from bag; discard leftover marinade. Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer! Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes. Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened. Serve with 1/2 cup of brown rice for each plate, if desired. *Recipe from FLKeysJen on food.com
Salad

Other (chard, oregano)

We shared this dish at dinner with friends and it was gone quickly!
Lemon Garlic Rainbow Chard
3 bunches rainbow chard, trimmed and rinsed (we only made one third of the recipe)
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 tablespoon lemon juice
Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems. Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve. *Recipe from isisillusion at allrecipes.com

Oregano - dried

CSA 2014 Week 1

Image from Scotch Hill Farm, Broadhead, WI

Week 1 Bounty:
Nancy butterhead bibb lettuce
Spinach
Norland Red potatoes
Curly cress
Leeks
Spicy greens mix
Oregano
Leaf lettuce mix
Romaine lettuce
Bok choi
Pink beauty radishes


A new season of vegetables!  They are all so beautiful.  When we bring home our bag of vegetables I love to have my kids help inspect them and prepare them for the fridge.  We talk about what we will eat first, what might not last long and what we are really excited to eat.  This week I was most excited about all of the gorgeous salad greens.

We usually embrace many Italian traditions that we learned while living in Italia.  One of these is eating the salad at the end of the meal.  It is supposed to be very good for digestion.  I never have any problem with this, as my family thinks that I am part rabbit, and will grab a handful of lettuce and eat it as is.  However, by the end of the meal the kids usually tell us they are too full for salad.  So we have started serving the salad at the beginning and found a dressing/topping that each likes and guess what?  They actually eat their salads!  It is ridiculously exciting!

The stir fry actually got an "mmmmm" from Greysen.  This kid is so picky that I have actually often wondered why I put so much effort into good food for my family.  But I keep on trying, so these victories, though not frequent, are so important to me.

The other big surprise of the week was the radish dip.  We had to throw something together quite quickly for a dance recital reception and I found with this recipe.  Allen raced to the store for cream cheese and a very delicious vegetable and cracker dip was made.  It was so good that I cannot wait to make it again!


Meal #1: lettuce, cress, sweet potatoes
Pan-fried Sweet Potatoes
Dice potatoes and fry in pan on medium low heat with olive oil until crisp. We add salt and seasonings (sometimes clove, sometimes tarragon or an Italian spice mix).
Hot Dogs
Salad
We use Newman's Own salad dressings.  My favorite is just oil and vinegar, but my family also thinks that I am part rabbit because I will just eat raw lettuce with nothing on it.  We usually have some nuts, seeds or sesame sticks, cress and other toppings available for each of us to create our own salad.  I found that when I make a single kind of salad inevitably someone will not like it.

Meal #2: spinach, lettuce
This slow cooker recipe was an organic creation of Allen's, so I apologize that there are no specific directions.  He just threw things in the crockpot and turned it on.  This would only end in disaster for me, but he can make it work.
  
Slow Cooker Fish, Mushroom and Quinoa
Butter
Prosecco
White fish
Salt
Pepper
Garlic
Mushrooms
Spinach
Truffle oil
Onion
Quinoa
Seasoning salt
Salad (see notes above)

Meal #3: bok choi
Stir-Fried  Bok Choi with Ginger and Garlic
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.  Served with pan cooked pieces of chicken, brown rice and cashews.  * Recipe from Robin Miller at foodnetwork.com

Meal #4: lettuce
Risotto Tartufo
This is risotto with black truffles, a favorite of ours from Italia.  This is a cheat - a delicious box we found at Costco that is the closest we've gotten here to the real thing!
Salsiccia
Northern Italian sausage (with no fennel).  We have them specially made at the local meat market.  I like them best grilled the way our friends did in Italia, butterflied.  So delicious!
Salad (see notes above)

Side: radishes, garlic, spinach 
Radish Dip
4 cloves garlic, peeled
6 radishes, quartered (just used whole bunch from share)

Handful of spinach
2 (8 ounce) packages cream cheese, softened

Creole spice blend

Salt to taste
Place garlic in the container of a food processor, and pulse until finely minced. Add radishes and spinach and mince. Add cream cheese, and mix until well blended. Add spices to taste. Transfer to a serving dish, and chill until serving. * Recipe adapted from kgonier at allrecipes.com

Other: radish greens, spicy greens, oregano, potatoes
radish greens - steamed, pureed and frozen (to use later in sauces, eggs, smoothies, etc)
spicy greens - steamed, pureed and frozen 
oregano - hung to dry
potatoes - leftover

CSA 2013 Week 1

Week 1 Bounty:

Photo from Scotch Hill Farm, Broadhead, WI

Lettuce Mix
Red Iceberg Lettuce
Nancy Butterhead Bibb Lettuce
Bok Choi
Leeks
Carrots
Spinach
Arugula
Oregano

Gift of goat cheese




Meal 1: arugula, pesto, tomato sauce
Pizza with Proscuitto and Arugula
This is one of Allen's favorite pizza's that he enjoyed in Italia.  We used a Trader Joe's whole wheat pizza crust.  As we still have things left in the freezer from the 2012 share, we used some of our homemade pesto and some tomato sauce for the base pizza sauce.  It was topped with mozzarella cheese and prosciutto, then baked for about 10 minutes at 450 degrees.  The arugula was added once it was removed from the oven.

Side Salad (Lettuce Mix and Nancy Butterhead)
with oil and balsamic dressing

Meal 2: 
bok choi, carrots, celery, onion, red iceberg
Chicken Stir Fry with Bok Choi

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons coconut oil, divided
1 bunch bok choi
1 cup sliced heirloom celery
1 cup thinly sliced carrot
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granule
Cut chicken into 1/2 inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger, and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Side Salad (Red Iceberg) with Balsamic Honey Dressing
1/2 cup extra-virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. dijon-style mustard
1 tsp. honey
1 clove garlic, minced (optional)
1 shallot/small onion, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
In a small bowl whisk all ingredients to combine orput all ingredients in a jar and shake to combine. Use immediately or keep, covered and chilled, up to one week. Makes 2/3 cup dressing. * recipe from about.com

Meal 3: leeks, onion
Bacon, Egg and Leek Risotto
6 cups low-sodium chicken stock or vegetable broth
1 cup (4 ounces) finely chopped bacon (from about 4 slices) or pancetta (we used 8 slices)
1 tablespoon olive oil
2 large or 3 smaller leeks, quartered lengthwise, cleaned of grit, and chopped small
3 tablespoons unsalted butter, plus more to fry eggs
1/2 small onion, finely chopped
2 cups arborio, carnaroli, or another short-grained Italian rice
1/3 cup dry white wine or vermouth
1 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired
Salt and freshly ground black pepper
4 to 6 large eggs, you’ll want one per serving
Place stock or broth in a small-medium saucepan over very low heat on a back burner. You want to have it heated until steamy when you add it in a bit, but not so much that it simmers and loses volume. Heat a second medium saucepan (3 quarts) or skillet over medium heat. Add bacon or pancetta and cook until it renders its fat, and is tender and just barely crisp. Remove with a slotted spoon to a bowl and set aside, leaving whatever dripping you can in the pan. Add a tablespoon of oil to the bacon fat if needed, then add the leeks. Cook leeks on medium-low for 10 to 12 minutes, until softened and mostly tender. Transfer to bowl with bacon and set aside, leaving stove on. Add butter to pan and, once melted, cook onion in butter until translucent and tender, about 5 minutes. Add rice and cook sauté until faintly toasted, about 4 minutes. Add wine or vermouth and cook until it almost disappears, about 2 minutes. Ladle 1 cup of hot broth into the rice mixture and simmer until it absorbs, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 to 30 minutes. What you’re looking for in well-cooked risotto is a creamy but loose dish. When ladled onto a plate, it should spill into a creamy puddle, not heap in a mound. You might need an extra splash of broth to loosen it. When you achieve your desired texture and tenderness, stir in the cheese, bacon and leeks. Season with salt and pepper to taste. Ladle into serving bowls. Then, quickly, in a small skillet, heat a pat of butter over medium-high and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Transfer to your first bowl of risotto and repeat with remaining eggs. Garnish each with an extra bit of grated parmesan and eat immediately. * Recipe from smittenkitchen.com

Meal 4: spinach, oregano, sage
This was our kid-friendly meal of the week.  We had hot dogs and spaetzle with oil and oregano.  The kids enjoyed fried sage and Allen and I enjoyed steamed spinach. We started growing herbs this year, mostly sage and basil because we just can't get enough of either.  We used the first sage harvest for the kids.  This meal was a huge hit!

Steamed Spinach
Rinse spinach, add to pot with small amount of water on low heat, cover.  Cook for a short time - watch carefully so as not to burn it.  I added a bit of oil butter and nutmeg.

Fried Sage
Heat oil in pan, add whole sage leaves.  Remove when they just begin to brown and place on paper towel.  Add small amount of salt.

Gifted: goat cheese
A kind neighbor helped us out, so they were thrilled when we shared our goat cheese with them in thanks!

Bok Choi Tofu Stir Fry

This was absolutely wonderful!  We hadn't tried tofu with the kids for awhile.  Last time it didn't go so well, but this was a terrific surprise that everyone loved.

Bok Choi Tofu Stir Fry

image from vgourmet.ca

1 garlic clove, minced
1 Tbsp ginger root, grated
4 cups bok choi, coarsely chopped
1 cup shiitake mushroom, caps only, sliced
350g low-fat extra-firm tofu, drained and cut into 1/2-inch cubes
2 Tbsp low-sodium soy sauce
2 Tbsp hoisin sauce**
1/4 cup scallions, chopped (I used leeks)
1/4 tsp black pepper
2 cup cooked brown rice


Coat a nonstick wok or skillet with cooking spray. Add garlic, ginger, bok choy and mushrooms; stir-fry over medium-high heat until bok choy is wilted, about 3 minutes.
Add tofu cubes and brown for 1 minute. Stir in soy sauce, hoisin sauce, scallions and pepper; heat through, about 1 minute. Spoon 1/2 cup of rice onto each of 4 plates and top each with about 1 cup of tofu mixture. * From grouprecipes.com - I believe originally from Weight Watchers

** We didn't make hoisin sauce, but substitute with 1 Tbsp peanut butter and 1 Tbsp honey.  Perhaps not as full in flavor, but it worked and still tasted great.

CSA Share Week 1

Here goes!  We are going to try and document our experience this year (our third) with our CSA share. CSA is a Community Supported Agriculture share in a farm. Each week for 20 weeks we receive a brown paper bag filled with an organic bounty of fresh vegetables and occasional fruit from Scotch Hill Farm in Broadhead, WI.

We have a 2.5 year old (who does NOT like most vegetables) and an almost five year old (who loves most veggies). It has been interesting over the past two years learning what works for us and what doesn't.

We eat what we can fresh, but when pickup day rolls around again, we must make room for the new. Last year we began steaming and pureeing some things. We then put it in ice cube trays and freeze. We've made a lot of different sauces with these cubes (pumpkin/squash, greens, various root veggies etc). We add them to pasta, risotto, cous cous...  Things with longer shelf life we keep around, but we don't like to waste a thing.

Week 1 bounty:
Chinese Cabbage
Radishes
Turnips
Lettuce Mix
Salad Selects (Mizoma greens)
Freckled Romain (a speckled variety)
Spinach
Cress
Leeks
Garlic Scapes (early cutting from plant that helps bulbs get bigger; use as you do garlic cloves)

Meal #1: Chinese cabbage and garlic scapes

The kids actually ate this whole meal!

Spicy Bok Choy in Garlic Sauce

1 pound bok choy (replaced with chinese cabbage)

1 tablespoon vegetable oil

1 tablespoon sesame oil

1/4 cup water

1 teaspoon grated fresh ginger root

2 cloves garlic, minced (replaced with garlic scapes)

1 tablespoon oyster sauce (didn't have, so we omitted)

1 tablespoon light soy sauce

1 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes (optional)

Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer.  Rinse and spin or pat dry.  Set aside.  In a small bowl or cup, stir together the vegetable oil and sesame oil.  In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes.  Set this aside.  Heat the oil in a large skillet or wok over medium-high heat.  Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green.  When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes.  Remove from the heat and transfer the bok choy to a serving dish.  Pour the sauce into the skillet or wok and set over medium-high heat.  Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes.  Pour over the bok choy and toss lightly to coat.  

* Recipe from allrecipes.com by Spyce

• 
  
• Ginger glazed mahi mahi

• 2 Tbsp olive oil
  salt and pepper, to taste
  2 Tbsp soy sauce
  1 Tbsp maple syrup
  couple squirts of lemon juice
  3 tilapia filets
  Cook filets with oil, soy sauce, lemon juice, salt and pepper for about 2 minutes on each side.  Add maple syrup cook another 2 minutes per side.
  
  
  Cous-cous with Cubes Sauce
  Made whole wheat cous-cous with 2 greens and 2 squash cubes (from last year's bounty).

• 
  

Meal #2: spinach, radish & turnip greens and garlic scapes

"Oscar Pasta" 

This is our own creation that the kids love.  

We steam greens (spinach, radish and turnip greens) and puree them. Usually it's just greens, butter/oil, salt and nutmeg to taste.This time we added some garlic scapes. Put the sauce on pasta.

Hot dogs

We try one meal a week to be just for the kids - all beef natural hot dogs.  This whole meal is always a guaranteed hit.  

Meal #3: radishes, turnips, leeks

Roasted Radishes and Turnips

radishes and turnips, cut into small bite-sizes
Put in a bowl and drizzle with olive oil. Then sprinkle with seasoning salt of choice. Toss to coat. Spread on a greased jelly roll pan. Place in oven at 325 degrees for 45 minutes. Turn vegetables every 10 minutes.

Allen's Best Burgers

1 lb lean burger

He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt and pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet). Mixed it with the burger and made patties.* Recipe from my husband :)

Pasta with leeks and last year's leftovers

We used 3 cubes of pureed greens, 3 cubes of pumpkin, 2 dashes of homemade salsa and added them to sauteed leeks.  Made a great sauce over our pasta.  The kids devoured it!

**Lettuces and cress have been eaten throughout the week with many meals (including last weeks' leftovers, which we had a lot of hence only 3 meals for 7 days).  

Orecchiette coi Broccoletti & Sauteed Fish with Radishes and Leeks

Friday, June 11, 2010
We were on vacation for a couple weeks and then spent time cleaning out the fridge/freezer to make way for our upcoming Community Supported Agriculture deliveries (a variety of fresh vegetables and herbs delivered weekly and fresh off a local farm). 

This is our first year having a share from a farm.  We received our first delivery yesterday.  Our radishes and leeks were from our CSA and that dish was one of our favorite fish creations that we have ever had.  We also had a delicious salad with nasturtiums - edible flowers!

Yesterday we also went strawberry picking and came home with 6 quarts (picked 7, but we ate that before we left!).  We have saved some for eating at home and today made the rest into Strawberry Jam.  It took some time to find a highly rated recipe that didn't have more sugar than strawberries.  We haven't tested it yet and I'm not sure that it gelled, but it looked and tasted good before freezing. 

Strawberry Jam
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
~ Water bath is about 10-15 minutes in boiling water for those that don't know.
 ~ To test for jelling Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
* Recipe from allrecipes.com.

Orechiette coi Broccoletti
1 pound broccoli florets
1/2 cup salted ricotta, grated (we don't use fresh and think it's almost as yummy).
2 cloves of garlic, minced
A small bunch parsley, minced
1/2 cup grated cheese, either all Parmigiano or half Parmigiano and half Pecorino Romano
1/4 cup olive oil
Pepper to taste (salt should not be necessary)
1 pound orecchiette or other short firm-walled pasta, e.g. farfalle (butterflies or bow ties)
Set a pot of salted water to boil. Meanwhile, wash the broccoli florets and break them up into fairly small pieces. When the water comes to a boil, throw in the pasta, stir it, and add the broccoli. While the pasta and broccoli cook, mince the parsley and the garlic, and sauté them gently in the oil, in a large skillet. Do not let the garlic brown. When the pasta is still a minute or so shy of being done, drain it and transfer the pasta-broccoli mixture to the skillet (it should still be a little moist, so don't shake all the water out of it while it's in the colander). Stir in the ricotta, season the pasta with pepper to taste, and continue cooking over high heat until the pasta's done, stirring vigorously. Transfer the pasta to a serving dish, dust it with the grated Parmigiano, and serve.
* Recipe from Kyle Phillips, About.com

Sauteed Trout with Radishes and Leeks
4 Tbsp butter
1/4 c minced shallots
2 leeks, cleaned and thinly sliced
2 bunches radishes, cleaned and sliced
2 Tbsp olive or vegetable oil
4 lake trout fillets (we had cod in the freezer, so we used that)
floru seasoned with salt and pepper
chopped fresh chives
Heat butter in skillet over medium flame; add shallots and leeks and cook, stirring occasionally, until tender.  Raise heat, add radishes, and cook quickly until barely tender; set aside. Heat oil in a large skillet over medium-high flame. Dredge fish fillets in flour, shake off excess flour, and place in hot pan.  Cook about 3 minutes per side.  Remove to a serving dish or individual plates and top with radish mixture.  Sprinkle with chives and serve immediately.  Makes 4 servings.
*Recipe from From Asparagus To Zucchini - Leah Caplan, The Washington Hotel

Salmon Orzo Pilaf

Tuesday, April 6, 2010
Lots of leftovers and an out-of-town trip gave us a nice reprieve from cooking (and dishes).   This dish was perfect for a busy day - very easy!  And the best part was that everyone enjoyed it.  Greysen liked the salmon "nuggets" and got some good veggies with the leek and pepper.

Salmon Orzo Pilaf
2 Tbsp olive oil
1 medium leek (white part only), rinsed well and chopped
1 medium red bell pepper, chopped (our red was rotten, so I used green - but red is better)
3/4 lb salmon fillet, skinned and cut into bite-size chunks
1.5 c orzo
3 c vegetable broth
1/2 c half and half
Salt and pepper to taste (I also added lemon-garlic seasoning)
Heat olive oil in pan over medium-high heat.  Add leek and pepper.  Cook, stirring, until pepper just begins to soften, about 3 minutes.  Add salmon and cook, turning, until the fish cubes turn opaque on the outside, 2 to 3 minutes. Add orzo and cook, stirring, for 1 minute to coat with oil.  Pour in broth.  Bring to boil, reduce heat to low, cover, and cook until the pasta is tender, 10 to 12 minutes.  Stir in the half and half.  Season to taste.  Simmer until hot, about 1 minute, and serve at once.
*Original recipe from Man in a Pan - but I've altered it a bit (was chicken broth and heavy cream)