Another Kid Friendly Dinner Favorite

Do you ever feel like you have just won a gold medal when dinner is devoured by your child? I do! Kids are honest and do not hide their love or hate for anything. Whenever Oliver eats a meal that is accompanied by little talking, but lots of "mmm's" and requests for more, I know have a winner!

A couple night's ago was one of those nights. It was one of my typical meals...no recipe to follow...no measurements to adhere to...just a little experimenting. This can sometimes be disastrous but it happened to work out this time! It reminded me of Kalua pork from Hawaii.

I put a pork butt in the slow cooker, with some chopped onions and sliced carrots. I mixed together some of Wildtree's Apple Cranberry Jam (one of my favorites!), a little CA Garlic Pepper, a couple dashes of  Teriyaki Sauce (or GF Tamari), and a little brown sugar. Mixed it all up with a little homemade stock and poured it over the pork. Cooked it low and slow until it was tender and served it with brown rice and sauteed zucchini. It was absolutely delicious!!! There wasn't much leftover but what was made a great lunch the next day!

To order any of the Wildtree products to make this meal (Apple Cranberry, CA Garlic Pepper, or Teriyaki Sauce) please go to www.jenwarr.mywildtree.com.

Bea's Apricot Glazed Roast Pork Tenderloin

I love my Mum! Not only is she a supportive and loving mother, she is a doting and engaged grandmother. On a recent business trip to the East Coast where I was able to tour Wildtree's Headquarters, I missed my family, but I did not worry for one second that my son would starve. I came home to hear his rave reviews (and my husband's) of Bea's pork dinner. My mouth watered just thinking about it as they described it. Turns out, the recipe was super simple, as all my Mum's are, and makes a great weeknight dinner or Sunday meal.

Bea's Apricot Glazed Roast Pork Tenderloin

2 lb Pork Tenderloin

1/2 TBSP Natural Grapeseed Oil

1/4 cup Wildtree Teriyaki (or Tamari if you are Gluten Free)

1/2 cup Apricot Jelly

2 tsp CA Garlic Pepper

1 tsp Sea Salt

1 onion, sliced

Pre-heat oven to 350 degrees. Place onions on bottom of roasting pan, place tenderloin on top. Mix all other ingredients in a bowl and slather all over the tenderloin and drizzle a little over the onions. Cook until meat is thoroughly cooked, about 30 minutes depending on size of tenderloin. Remove from oven and let rest for 15 minutes before carving.

Serve with sauteed red chard and roasted red potatoes made with Wildtree's Garlic Grapeseed Oil and a little sea salt.

Cook's Note: To make this dinner even easier, cut the red potatoes up small and roast in same pan with tenderloin...a one pot meal!

To order any Wildtree products, please go to www.jenwarr.mywildtree.com

Recipe to Warm Up On a Chilly Winter Day

There is something simply wonderful and delicious about pairing a bowl of creamy tomato soup with a toasty cheese sandwich on a cold winter's day. Tomatoes are a nutritional powerhouse, a good source of vitamins A, C and K, potassium and manganese with fiber, B6, folate and lycopene. Since tomatoes are a fruit, they are high in natural sugar, but they contain enough essential nutrients to still be an important part of a healthy diet.

But please don't go the easy route and grab Campbell's Classic Tomato Soup! They have added high fructose corn syrup and a large amount of sodium, negating any health benefits.

Here are some quick, easy and healthful recipes to make with a little twist.

Creamy Tomato Rice Soup Recipe

1 cup cooked rice
28-ounce can diced tomatoes
1 large onion, roughly chopped
6 cloves garlic, peeled and roughly chopped
1 teaspoon Wildtree Hearty Spaghetti Sauce Blend
2 TBSP Wildtree Roasted Garlic Grapeseed Oil
1/2 teaspoon Wildtree California Garlic and Pepper Blend
15-ounce can tomato sauce
1 cup prepared Wildtree Chicken Bouillon Soup Base (2 teaspoons dry blend + 1 cup water)
1 cup fat-free half-and-half (I'd start with 1/2 cup and add more if needed.)

Set oven to broil.  Drain diced tomatoes through a strainer, pressing out all juice.  Reserve the juice. On a rimmed baking sheet, combine the diced tomatoes, chopped onions and garlic, Hearty Spaghetti Sauce Blend, CA Garlic Pepper Blend and oil.  Broil for 5 minutes, then stir and broil until veggies start to brown, approximately 5 more minutes.  Combine the roasted veggies and reserved tomato juice in a blender or food processor and puree.  Place in pot and add the tomato sauce and prepared bouillon.  Heat to boiling; reduce, then simmer 10 minutes.  Add the half & half and rice, heat through, and serve.
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Apple & Mustard Grilled Cheese Sandwich
4 slices sourdough bread
2 teaspoons Wildtree Whole Grain Thyme Mustard
About half of a large firm-tart apple, unpeeled, cored, and sliced very thin
4 ounces sharp Cheddar, aged Gouda, Gruyère, or Havarti cheese, thinly sliced
Wildtree Butter Grapeseed Oil

Set an empty cast iron skillet over stovetop burner at medium heat. Let it get hot. If using a panini press, set to 350ºF (medium heat). Meanwhile, brush Butter Grapeseed Oil on one side of each bread slice, then lay the slices, butter side down, on your cutting board. Spread equal portions of mustard on two of the bread slices, then divide up the apple slices into two portions and lay on top of the mustard. Divide up the cheese slices and lay over the apples. Top the sandwiches with the remaining bread slices, buttered-side-up.

Lay the sandwiches in the large skillet. Cook until the bottom is browned, 3 to 4 minutes, then flip. Cook until both sides are evenly browned, about 3 minutes more. If using a panini press, lay the sandwiches in the press and bring down the cover. Cook the sandwiches until crisp and bubbling, 4 to 6 minutes. Serve with a cup of soup!

A Family Favorite...Roast Chicken

This has to be one of my family's all time favorite meals...roast chicken and mashed potatoes. It's a guarantee every time that everyone's tummy and soul will be filled with good food and love ~ the most important ingredient you can use in cooking!

There are no measurements needed for this dish.

Pre-heat an oven to 375 degrees.

Slice an onion into thick rings and create a bed in roasting pan. I like to use a Pampered Chef Rectangular Baker (which are on sale in October) because it browns beautifully. Place a 4 - 5 pound chicken on top of the onions, breast side down. Rub Garlic Grapeseed Oil on it and then sprinkle with Rodeo Rub, CA Garlic Pepper and Hearty Spaghetti Blend. Next, peel and slice some veggies such as carrots, parsnips or rutabagas. Place them around the chicken, drizzle them with Garlic Grapeseed Oil and sprinkle with sea salt. Cook the chicken for 45 minutes and then flip it over, re-season the breast side with oil and herbs just as you did before and place back in the oven for about 15 minutes. Then turn the oven down to 350 and continue cooking until the chicken is beautifully browned and the meat is done. It takes about 30 minutes per pound to roast a chicken. Let the chicken rest for at least 20 minutes before carving it.

Serve with Onion Chive mashed potatoes, butternut squash roasted with garlic grapeseed oil and sea salt, and Wildtree's Apple Cranberry Jelly.

Additional Recipes

Onion Chive Mashed Potatoes

Peel and quarter a couple pounds of Yukon Gold potatoes. Cook them in salted, boiling water until fork tender. Drain and return to pan. Add butter, milk, Wildtree's Onion & Chive Blend and mash until smooth and creamy. I use rice milk and vegan butter. 

Roasted Butternut Squash

Peel, seed and cut a butternut squash into large bite size pieces. Toss them with Wildtree's Roasted Garlic Grapeseed Oil and sea salt and spread in a single layer on a roasting pan. I prefer to use Pampered Chef's Large Bar Pan for premium caramelization! Place in the oven with the chicken for about 45 minutes to an hour or until the squash is soft and starting to brown.

Cook's Note

To make life simpler, you can roast the chicken entirely right side up from the beginning and skip the flipping part.

Vegan Lasagna Cupcakes

Lasagna Cupcakes

Yes...I said lasagna cupcakes.

I am partial to anything in cupcake form, but being a lasagna lover - this is a match made in heaven!

Lasagna is actually a pretty easy dish to make. Lasagna cupcakes are a little more involved...and mine are gluten, dairy and egg free which requires a little more planning...but so worth it! You can make them with all the usual suspects if you do not have any allergies, but this is a treat for us - as we have missed lasagna!

Vegan Lasagna Cupcakes

First preheat oven to 350 and boil salted water for lasagna noodles:

Undercook 1 box gluten free lasagna noodles as they will continue cooking in the oven. I cooked mine for about 8 minutes.

Then make the veggies:

1 small onion, finely chopped

1 container baby bella mushrooms, chopped
2 medium zucchini, quartered and diced small

1 TBSP Wildtree Garlic Grapeseed Oil

1 TBSP Wildtree Butter Grapeseed Oil

A dash of Wildtree's CA Garlic Pepper and Scampi Blends

Pre-heat the GSO in a saute pan over medium heat. Add the onions and soften. Then add the mushrooms and zucchini and Wildtree seasonings and cook until soft.

And the sauce:

1/2 onion, chopped

1 TBSP Wildtree Garlic Grapeseed Oil

28 oz can plain tomatoes (I prefer Muir Glen's Ground Peeled Tomatoes)

2 TBSP Wildtree Hearty Spaghetti Blend

salt & pepper to taste

Cook the onions and gso til they soften, add tomatoes and seasonings and simmer until you are ready to assemble the cupcakes.

Then make the tofu ricotta:

2 cloves garlic (I pressed them to maximize health benefits)

1/2 cup fresh basil leaves

1/4 cup fresh flat leaf parsley

2 tsp Wildtree Grapeseed Oil

1/2 tsp salt

1/4 tsp pepper
1 container silken tofu (you can also use firm or extra firm tofu - I just happened to use silken)

Add garlic, grapeseed oil, basil and parsley to a food processor and pulse. Add tofu, salt and pepper and pulse again. Taste and add more grapeseed oil (and lemon juice - I didn't have any) for taste and consistency.

Finally, build your cupcakes:

  In a standard muffin pan, start with a dollop of sauce, a piece of noodle, a dollop of tofu ricotta, some veggies, and a sprinkling of cheese. Repeat.  End with a last piece of noodle if it fits and cover with sauce and sprinkle cheese on top.  Bake at 350 for 20-30 minutes or until bubbly and starting to brown.

To order any Wildtree poducts, please go to www.jenwarr.mywildtree.com.

A Bowl of Goodness

Living on an island means maximizing your grocery shopping, storage and using everything you've got. I detest wasting food no matter where I am, but in the summer, on a small island, where you just don't know where or when your next grocery store visit may happen, you cannot waste food.

Usually we always have some sort of plan for dinner...but last night we found ourselves without one. And we were getting hungry. For dinner. Now.

I looked in the fridge and found these items that were on their last leg...

small head of broccoli

bunch of dinosaur kale

zucchini

pancetta

leeks

grape tomatoes

ground beef

I also found some leftover bolognese which was perfect for my son...he loves it! With not a moment to spare as we were all getting cranky due to hunger, I put a pot of water on to boil for pasta, washed and chopped all the goodies listed above and got to cookin'.

In one cast iron skillet, I heated Wildtree's Garlic Grapeseed Oil and added chopped onions and ground beef. I seasoned it with Wildtree's Hearty Spaghetti Blend and Scampi Blend. Once the meat was brown, I added the cherry tomatoes just to warm and soften them slightly.  In another cast iron skillet I heated a little Garlic GSO and browned the pancetta. Next I added the leeks, zucchini, broccoli and kale, seasoning it all with Wildtree's CA Garlic Pepper. I served it all over pasta with a generous helping of ricotta salata!

Delicious, yumminess in a bowl...even my 7 year old asked for a bite (but he never offered a taste of his bolognese in return)!

'On a Budget' Bundle

Is Whole Foods eating up your whole paycheck?

If you've read the "Value of Wildtree' post, you know that good, healthy food does not have to be expensive. To help you create cheap yet delicious, healthful meals, I have created the 'On a Budget' Bundle. You will receive 9 products plus a recipe booklet that will allow you to make a multitude of dinners!

Perfect Pizza Sauce (Makes over 30 batches of sauce for everything from pizza to stuffed shells.
Quick & Easy Pizza Dough
Sloppy Joe Blend (16 servings)
Rotisserie Chicken Blend (32 servings)
CA Garlic Pepper (One of my favorites and too many servings to count!)
Wicked Good Slow Cooker Sauce
Onion & Chive Blend
Skillet Meal of your choice (Can feed up to 10 people.)
January Gift - Tortilla Soup (6 servings)

Bundle valued at… $75.50
Only pay… $67.50
My Culinary Club Price… $54!

I Smell Garlic!

Do you like butter (non-dairy in Wildtree's case), garlic, wine, salt and parsley?
Are you allergic to seafood or dislike shrimp?
Then you are going to LOVE Wildtree's Scampi Blend!

Can you toss it with shrimp & pasta to make an easy & delicious dinner? Yes!

But did you know how many other ways you can prepare it?
Chicken Scampi
Veal Scampi
Scallop Scampi
Stuffed Mushrooms
Garlic Bread
Garlic Mashed Potatoes
White Pizza Chip or Veggie Dip (mixed with sour cream, or sour cream & mayo)
Stuffing for baked stuffed fish
Scampi cream cheese for an easy bagel spread

Here are a few other of my favorite recipes using our Scampi Blend:

~ Herb Crusted Pork Tenderloin ~
 3 pieces of sourdough bread (our beer bread works great too!)
 2 TBSP of Wildtree Scampi Blend
2 TBSP of Wildtree Roasted Garlic GSO

Make crumbs in your food processor. Mix in the Scampi Blend and the GSO until you have moist (stuffing texture) crumbs. Add a little more oil if you need to. Pat the mixture around your beef or pork tenderloin (all sides) and bake. Each slice will contain a flavorful herb crust! Easy and delicious!

~ Scampi White Pizza ~
Wildtree's Quick and Easy pizza dough (unbleached wheat flour, and SO good!)

2 teaspoons Scampi Blend

Grapeseed Oil (I used the Basil Pesto in the dough mix, and brushed Roasted Garlic on the top)

Wildtree's California Garlic Pepper Blend

Shredded Parmesan and Cheddar Cheeses

Make the pizza dough (I use my Kitchen Aid mixer with the dough hook and it takes just minutes!). Roll out onto lightly oiled cookie sheet dusted with cornstarch (to prevent sticking). Brush oil onto top of crust. Sprinkle with Scampi Blend and also California Garlic Pepper. Top with 1/4 Cup shredded parm and 1 cup shredded cheddar, (more if desired) and bake at 375 for about 15 minutes (more or less depending on your oven). You can also use this as an appetizer for a party and cut it into small squares like a really gooey garlic bread...yum!

~ Scampi Au Gratin Potatoes ~

Serve with a baked ham!

5 large russet potatoes, peeled and diced into 1" cubes (or use frozen Home Fries/Hash Browns)

3 TBSP unsalted butter

3 TBSP flour

4 cups low fat milk

1/2 cup grated Parmesan cheese (or more to taste)

2 TBSP Scampi Blend

Bread Crumbs (optional)

Melt butter in large saucepan over medium heat. Stir in flour and cook, stirring constantly about 2 minutes until it becomes a paste, slightly bubbling. Don't let it brown. Add milk, and stir until sauce thickens. Bring to a boil. Add scampi blend and potatoes. Simmer for 10 minutes. Stir in the cheese and add salt/pepper to taste. Pour into greased casserole dish. Top with bread crumbs if you wish. Bake at 350 for 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

~ Stuffed Mushrooms ~

Great appetizer!
(Or leave out the mushrooms to make stuffing for a Baked Stuffed Shrimp Casserole)

1 sleeve of Ritz crackers, crushed. Add 1-1/4 sticks of melted butter. Mix in 2 TBSP of Scampi Blend and 1/4 tsp of lemon juice. Optional - Mix in 4 ounces of any seafood (crabmeat, lagostinos, etc). Arrange 1/4 pound of mushroom caps on a baking sheet. Spoon the mixture into the caps. Bake 7-10 minutes or until heated through and light brown on top.

To order any Wildtree products please go to www.jenwarr.mywildtree.com.  

Kelly's Potatoes

This is a super simple, very yummy recipe from one of my Wildtree customers.

Rub your baking potatoes with a little Grapeseed Oil - Garlic or Hickory Smoked would be delicious and then sprinkle with Rancher Steak Rub or CA Garlic Pepper. Bake at 350 degrees for about an hour or until they are nice and tender. Cut open, add a pat of butter and a sprinkling more of the seasoning and eat it all up!

Cast Iron Skillet Cooking

Food just tastes better when cooked in a cast iron skillet! It caramelizes food and creates the yummiest brown bits. We have several cast iron pans on Cuttyhunk and I have been loving cooking on them. The picture above is a saute of green beans and red onion from our CSA cooked in a little Butter and Garlic GSO with a sprinkling of CA Garlic Pepper. In another cast iron skillet I cooked delicious scallops sprinkled with our retired Seafood Seasoning and real butter and served with Scampi Rice. We devoured every single bite!

Hidden Veggie Burrito

While my son is a pretty good eater who actually prefers veggies to fruit, there are times when I need to be creative with getting him to eat more vegetables. The other night I made burritos which he loved - and ate the next night as well! I sauteed purple bell peppers and zucchini from our CSA along with onions and yellow bell peppers in some butter and garlic grapeseed oils. I added a little ca garlic pepper and some seafood seasoning. Once the veggies were done cooking, I moved them to the side of the pan and put some shredded rotisserie chicken in the center to heat up. In another saute pan I heated up a whole wheat burrito and then loaded it with cheese, avocado, chicken and veggies. If I had any, I would have added tahini, but I sprayed Bragg's Liquid Aminos instead. SO GOOD!!! Oliver didn't even realize he was eating peppers! For a spicier variation - you could add some fajita or cajun seasoning!

Some Old Pampered Chef Favorites!

Many of you know I love Pampered Chef, especially their Stoneware! My favorite piece is the Large Bar Pan and I cook everything on it. I roast potatoes, zucchini, butternut squash, yams, turnips, parsnips, sweet potatoes and tomatoes. I bake fish, chicken, turkey meatloaf, pork roast and meatballs. I also make desserts on it too!!

But enough about the Bar Pan. As I leafed through my Pampered Chef cook books looking for some ideas for sweet treats to make for the Cuttyhunk Church Fair, I came upon some of my old favorite recipes and thought I would share them here.

Chicken, Avocado & Grapefruit Salad

Ingredients

For Chicken:

1 lb boneless, skinless chicken breasts

1 tbsp Lemon Pepper Blend

1 tsp natural gso

Dressing and Salad:

1 large ruby red grapefruit

1 tbsp orange marmalade

3 tbsp olive oil

1/4 tsp salt

1/4 tsp coarsely ground black pepper

4-6 radishes

1 firm, ripe avocado

1 bag (6 oz) fresh baby spinach leaves

1/2 cup sliced red onion (optional)

Sweet Caramel Cashews (optional)

Directions:

1. For chicken, combine ingredients in bowl. Heat grill pan over medium heat 5 minutes. Cook chicken 4 minutes or until grill marks appear. Turn chicken over; grill 4-6 minutes or until thermometer registers 170°F. Remove chicken to cutting board; let stand 10 minutes.

2. For dressing, zest grapefruit to measure 1 tsp zest. Cut grapefruit in half; remove sections to using a grapefruit knife. Juice grapefruit halves to measure 1/4 cup juice. Combine zest, juice, marmalade, oil, salt and black pepper in small bowl; mix well using whisk.

3. For salad, slice radishes. Peel and dice avocado. Slice chicken crosswise into thin strips. Place spinach into large bowl. Top with sliced chicken, grapefruit, radishes, avocado and onion, if desired. Pour dressing over salad; toss gently. Garnish with Sweet Caramel Cashews, if desired. Serve immediately. Yield: 4 servings

Cook’s Tips: Poppy seed dressing can be substituted for the grapefruit dressing, if desired. CA Garlic Pepper can be used to season the chicken in place of the Lemon Pepper Blend, if desired.

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Mediterranean Orzo Salad

Ingredients:

1 pound asparagus spears, trimmed

1 large red bell pepper, cut into 1-inch wedges

1 medium red onion, sliced into 1/2-inch wedges

1 tablespoon natural gso

2 garlic cloves, pressed OR substitute the natural gso for 1 tbsp garlic gso

Salt and coarsely ground black pepper (optional)

3/4 cup uncooked orzo pasta

1 can (15 ounces) garbanzo beans, drained and rinsed

1 package (4 ounces) crumbled feta cheese

1/2 cup pitted whole kalamata olives

1/4 cup snipped fresh parsley

1/4 cup prepared Greek vinaigrette dressing

 Romaine lettuce leaves (optional)

Directions:

1. Preheat oven to 400°F. Combine asparagus, bell pepper, onion and oil in mixing bowl. Press garlic into mixing bowl using garlic press; toss to coat. Season with salt and black pepper, if desired. 2. Spread vegetables in a single layer on Large Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to cooling rack; cool completely. Cut asparagus and bell pepper into 1-inch pieces.

3. Meanwhile, prepare orzo according to package directions in small saucepan; drain and rinse under cold running water in small colander. Place orzo in mixing bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired. Yield: 4 servings

 Cook’s Tips:

~ Vegetables can be roasted up to 2 hours ahead. Let stand at room temperature until you're ready to use them.

~ Orzo is a tiny, rice-shaped pasta, which can be found in the pasta section of most grocery stores.

 ~ To trim asparagus, snap off and discard tough stem ends.

~ Italian dressing can be substituted for the Greek vinaigrette dressing, if desired.

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Strawberry Spinach Salad

Dressing:

1 lemon

2 tbsp white wine vinegar

 1 tbsp sugar

 1 tbsp vegetable oil

1 tsp poppy seeds

Salad:

¼ cup sliced natural almonds, toasted

8 oz. (1 ½ cups) strawberries, hulled and quartered

½ med. English Cucumber, sliced and cut in half

¼ small red onion, sliced into thin wedges (1/4 cup)

1 package (6 ounces) baby spinach

For dressing, zest lemon to measure ½ tsp zest. Juice lemon to measure 2 tbsp juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use. Preheat oven to 350 degrees F. For salad, spread almonds in single layer over bottom of Small Bar Pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan. Meanwhile, hull strawberries and cut into quarters. Slice and halve cucumber. Slice onion into thin wedges.Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.

Cook's Note – add cooked chicken or steak to make into a hearty meal.

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Quick Chicken Primavera Risotto

 Ingredients:

2 boneless, skinless chicken breast halves (about 6 ounces each)

 Salt and ground black pepper

garlic gso

1 lemon, cut in half crosswise

1 medium onion, chopped

3 cups cooked rice (I have used long grain jasmine rice) For best flavor, prepare rice with chicken broth instead of water.

1 medium carrot, peeled and cut into julienne strips

1 medium zucchini, chopped in to bits size pieces

2 plum tomatoes, seeded and diced

 2-2 1/2 cups chicken broth

1/2 cup (2 ounces) grated fresh Asiago cheese

 1/4 cup snipped fresh basil leaves

2 ounces mascarpone cheese or cream cheese

Directions:

 1. Flatten chicken to 1/2-inch thickness using flat side of meat tenderizer. Season both sides with salt and black pepper. Heat skillet over medium-high heat 5 minutes; add a drizzle of garlic gso. Arrange chicken and lemon halves, cut sides down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once (do not turn lemon halves). Remove chicken and lemon from skillet. Cool slightly; slice chicken into 1/2-inch pieces and set aside.

2. Using same skillet (you might need to add a little more gso). Cook onion over medium heat 4-6 minutes or until onion is tender.

3. Add rice and juice from caramelized lemon halves using a citrus press. Cook and stir 3-4 minutes or until lemon juice is completely absorbed into rice. Add vegetables and 2 cups of the broth to skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through.

4. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired. Yield: 6 servings