Better Together eating Tuscan White Bean Soup

Sometimes you realize just how much better life is when you share it with someone else.  Shopping is much more fun with a friend.  Dancing is better with a partner.  Studying is more productive with a motivated classmate.  And, I might add, driving from point A to point B in icy conditions is much, much safer because I have a sweet husband who is willing to also be a perpetual driver. 

For the past few years, each January, my husband and I have decided to subject ourselves to a "detox" fast of sorts.  My in-laws call it the "Nuts and Berries" diet (I wonder if they are discretely calling us nuts); for a few weeks we cut out meat, refined sugar, butter, beer and wine, and processed foods in general.  The result is that we have a great increase of fruits and vegetables in our diet; our insane sugar cravings (which have been piqued by all of the holiday sweets) subside as do those for rich, buttery foods; and we feel much better in general.  Even as we add those eschewed ingredients back into our diet in moderation, our eating habits continue to carry a healthy dose of those good fruits and vegetables whose appearances had dwindled during the holidays. 

The thing is, while we both find ourselves craving this time of discipline after a few weeks of out of control eating, it's much more difficult to carry out after a week or two.  A trip to the grocery (or even a glance in our pantry) leaves us gazing longingly at blocks of cheese, bottles of wine, or bags of chocolate rather than our intended destination of dried fruit or raw vegetables.  If either of us were to go at this alone, I have a feeling we wouldn't make it an entire month.  But we encourage one another and hold each other accountable.  And we both look forward to the day that we "break our fast" together. 

This white bean soup may just be my favorite recipe from our January detox ritual; it has even made appearances in our regular menu planning!  It is fresh and flavorful, perfect for a healthy lunch or dinner.

Tuscan White Bean Soup

Adapted from Care2

1 pound white navy beans
2 tablespoons extra virgin olive oil
3 leeks, white and tender green parts, cleaned well and chopped
1/2 onion, diced
5 celery stalks, diced
3 carrots, diced
3 garlic cloves, minced
5 cups water
5 teaspoons vegetable base (such as Better than Bouillon brand), or bouillon cubes
1 1/2 teaspoons fresh rosemary, minced
1/2 teaspoon ground black pepper
juice of 1/2 lemon
minced fresh rosemary, lemon wedges, and grated fresh parmesan cheese, for serving (optional)

Sort the beans and place them in a medium heavy pot.  Add enough water to cover the beans by two inches.  Bring to a boil and cook for 1 minute.  Turn off the heat and let the beans sit for 1 hour.  Drain and rinse the beans; set aside. 

In the same pot, heat the olive oil over medium heat.  Add the leeks and onion and cook for 5 minutes, stirring often.  Add the celery, carrots, and garlic and cook for 10 minutes more, stirring often.  Add the beans and water.  Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.  Add the vegetable base, rosemary, and pepper, and cook for 40 minutes more, until the beans are soft. 

Carefully transfer 3 cups of the soup to a blender.  Puree and return to the pot.  Stir in the lemon juice.  Add salt and pepper to taste. 

Sprinkle each bowl with a pinch of extra rosemary and Parmesan cheese if desired, and serve with a lemon wedge. 

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Always Something to Do...and Vegetable Fajitas

I remember when I was 15 or 16 my parents wanted to move to "the country."  We would drive around the country what seemed like every Sunday afternoon, looking at properties while my parents dreamed about their country house with chickens and goats.  I sulked because I thought that if we moved to the country, there would be absolutely nothing to do, none of my friends would come see me, and my parents wouldn't let me as a 16 year old drive "in town" to see my friends.  I was afraid of isolation and boredom.  Now I know that country living would have been just fine.  There is always something to do, even if it is a little different from city living. 

There's also a difference between small city living and big city living.  There was always something to do in Montgomery (despite how much we complained about being bored), some place to explore or some mall to shop.  However, Montgomery could never quite compare with Atlanta, or even Birmingham.  So, now that we're in the northeast, with quite a few big cities at our fingertips, we can never complain about having nothing to do.  We've explored Washington, D.C., spent Thanksgiving in NYC, and this weekend it was time for us to tour a bit closer to home in Center City, Philadelphia. 

Now, we've walked through parts of Center City before, but it has been a while.  And while I have explored parts of Old City, my husband has not.  With pretty weather, and a bit of a break in studying, we decided it was time.  We started at City Hall and made our way down Market Street toward the Delaware, ending up at Penn's Landing.  We were not able to explore everything in Old City, but then again, there will always be something to do.

The Largest Organ in the World is located in Macy's

Macy's Annual Flower Show

Reading Terminal Market:

A hodgepodge of anything you might want or need.

Philadelphia is full of History: City Hall, The Liberty Bell, Christ Church

All in all, we had a great time.  You might think that I would be making cheesesteaks tonight in honor of our Philadelphia outing, but I'll leave the cheesesteaks to the professionals.  Instead, I'm going to pay homage to the ethnic diversity and availability of fresh produce in Reading Market. 

Vegetable Fajitas

2 bell peppers, sliced into thin strips

2 portobello mushrooms, or 8 oz white mushrooms, sliced

1 onion, halved and sliced

1 can black beans, drained

4 garlic cloves, minced

1/4 cup cilantro, chopped

3 tablespoons lime juice

3 tablespoons tequila, beer, or vegetable broth

2 tablespoons olive oil
1 tablespoon Worcestershire sauce

1/2 teaspoon salt

3/4 teaspoon cayenne pepper

1/2 teaspoon cumin

1/2 teaspoon ground black pepper

Olive oil, for skillet

Four 8-inch tortillas

Homemade tomato salsa, for serving

Sour cream, for serving

Mix together the first 14 ingredients in a small bowl.  Cover and let sit for 1 hour (up to 4 hours).

Set the oven to the lowest possible setting.  Wrap the tortillas in aluminum foil and place in the oven to warm. 

Heat a large skillet over high heat.  Add olive oil and turn to coat the pan.  When the pan is hot, add the vegetables with their marinade.  Cook for 8 minutes, stirring often, until the vegetables are soft and fragrant and there is very little liquid in the skillet.  Serve with the warm tortillas, salsa and sour cream. 

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Eat your (Roasted) Vegetables!!!

My sister-in-law recently asked me for advice on cooking vegetables for kids.

If you've picked up anything about me from reading this blog, you'll know that I have a husband. Although he sometimes acts like a kid, he's not one.

So...I don't really know anything about getting kids to eat their vegetables. But I can tell you, that when I do research for different recipes, I occasionally come across comments like, "My children devoured this!" or "I'll never cook this any other way--I hated the mushy vegetables my parents made as a child," or "My kids beg for this." I'm assuming there's some credit in the testimony of others.

Most of these astounding testimonies of vegetable-craving children have revolved around one cooking technique: roasting. I'll admit it, I am a huge advocate for roasting vegetables! Roasting is basically tossing the vegetables in olive oil, salt and pepper, and cooking vegetables in the oven at a high temperature (usually around 425 degrees) until they are slightly crispy. Depending on the vegetable, they will caramelize slightly in a way that brings out the natural sweetness.

Here are some of the vegetables that we have tried (and the extra herbs or spices that I toss in with the salt and pepper):

Broccoli (lemon juice or lemon pepper)
Cabbage (nutmeg)
Brussels Sprouts
Carrots and Parsnips (dill)
Sweet Potato Wedges
New Potato Wedges (rosemary)
Butternut Squash (rosemary)
Asparagus
Green Beans (herbes de provence)

Some vegetables that are on the docket: Cauliflower, Acorn Squash, Bell Peppers

Fall is one of the best times for roasting; most of the fall vegetables are roast-worthy. I'm not going to give you recipes for all of these vegetables (although the method stays the same, the cooking time varies)*. But I am going to encourage you to try this method**. See what your family likes. Our family likes the broccoli stems roasted, but we prefer the florets steamed in our traditional manner. My husband begs for roasted brussels sprouts all year long. I could roast butternut squash every night of the week and be happy. What does your family like? Try it and see.

Roasted Butternut Squash

1 whole butternut squash (3-4 pounds)
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 tablespoon chopped fresh rosemary

Peel and seed the squash and cut into 1/2 inch cubes. Put the squash in a roasting pan and toss with the olive oil, salt, pepper and rosemary.

Roast at 400 degrees for 30 minutes, stirring every ten minutes.

Sprinkle with extra kosher salt and pepper to taste.

*Ina Garten is the queen of roasting. If you are looking for good recipes for roasting other vegetables, check out her recipes on Food Network. You can also just do a google search; there are tons of other bloggers out there eager to share their roasted vegetable recipes!

**Try roasting several times with the same vegetables, and don't give up! I recently read in Southern Living magazine that "it takes kids seven tries to change their picky ways."