Author: Jenny (Page 55 of 56)

Potato Soup with White Beans

May 8, 2015 / Jenny / 4 Comments

Spring never arrives smoothly here in Michigan, and the weather swings back and forth like a pendulum. Some days are as warm and sunny as a dream (like today), with flowers and buds popping out everywhere, while some days are bone-chillingly cold, wet, and windy (like 3 days ago). It was a cold, wet, and windy spring day when I put this soup together in my warm, cozy kitchen. This recipe is a great way to use some staples in your pantry and make that grocery budget stretch a little further. And it is healthy, hearty, and really tastes delicious too. My husband and son are big fans of this soup.

Potatoes, great northern beans, onions, and carrots all keep really well and can be easily eaten at any time of the year. I used golden carrots this time, and brightened up the soup with chopped fresh parsley from the plant on our windowsill. As spring produce comes in, I can imagine serving it with a side of asparagus or fresh new greens. The tablespoon of tomato sauce adds body and flavor to the soup, but it is optional. We almost always have a jar of tomato sauce in the refrigerator for one thing or another, so it was easy to grab a tablespoon of it to add to the simmering pot.

This soup is very easy, and does not take more than thirty minutes to make. I am on a continuing quest to make meals from as many whole foods as possible, while keeping an eye on both the time involved and the grocery bill. I feel that this soup recipe fits in with my ongoing quest. Of course it is nice to splurge sometimes, both with time and money. And it’s not realistic for us to eat healthy, whole foods one hundred percent of the time. But with a little planning, it doesn’t always have to be expensive and time-consuming to eat in ways that are good for our bodies and good for our planet. And truly, foods that are good for our bodies and the planet taste really, really delicious!

Have a great weekend! Spring is a time of great promise and new life, and lots of labor to bring our seeds to fruition. Our cherry trees are in full blossom and some vegetable seeds are coming up. This quote seems fitting for this time of year: “Happiness held is the seed; Happiness shared is the flower.” –John Harrigan

Potato Soup with White Beans and Carrots

Servings: 4-6
Time: approximately 30 minutes
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Ingredients:

2 tablespoon of extra-virgin olive oil
1 cup of onion, chopped
2 carrots, peeled and chopped into small disks
3 cups of potato, scrubbed and chopped into small cubes
15 ounces of cooked white beans (I used great northern beans), drained and rinsed
6 cups of chicken or vegetable broth
salt and pepper to taste
1 tablespoon of tomato sauce

Directions:

Wash and chop the vegetables. Heat the olive oil over medium heat in a large pot. Swirl the oil around to coat the bottom of the pot. Sautee the onions and carrots for about 5-7 minutes, until soft, stirring frequently. Add the broth and potatoes, and bring to a boil. Reduce the heat, and simmer at medium-low heat for about 12 minutes, until the potatoes are fork-tender. Add the beans, and cook over low heat until heated through. Then add the tablespoon of tomato sauce and salt and pepper to taste, depending on how much salt is in your broth. Serve with a salad, sandwiches, or cheese and crackers. Enjoy!

Broccoli and Feta Galette

May 1, 2015 / Jenny / 4 Comments

Galette is such a festive, pretty word. It is a French word, so for me it immediately elevates a dish to a certain level of sophistication. Yet a galette is a rustic dish, not fancy or intricate. I like to think that serving a galette evokes an atmosphere of rustic elegance. Sometimes it feels good to make something that feels special, but that’s very practical and healthy at the same time. Galettes can be sweet or savory, and there are endless variations one can create with the filling.

The recipe I am sharing here is based on one I found in the current issue of Real Simple magazine, though I made some changes to it to suit my family’s tastes. The roasted broccoli mixed with the creamy melted Feta gives the filling such a delicious flavor, and the hearty wrap-around crust turns it into a meal. I like to make my own crust for a galette, and it is basically the same as a pie crust. If you are looking for a good pie crust recipe, I posted one last spring and you can click on the above pie crust recipe link to find it. (That recipe is for a double crust, and a galette needs only a single crust, so I like to refrigerate or freeze the dough for the second crust to use in the future–making the next galette just got even easier!) If you are short on time, or if you just don’t enjoy making pie crusts, you can also use a store-bought pie crust. Basically, all you have to do for this recipe is prepare the crust, chop and saute the vegetables, add the cheeses, and assemble the galette. While it is baking, you have time to make a salad or another side dish if you wish.

We have had some pretty rushed dinners these last couple of weeks, due to our busy spring schedule. When I made this galette yesterday, it felt good to put a little extra effort into choosing the meal and making it. It felt good to put some joy back into the meal-making process, and that joy transferred to those eating the meal. Though we were still somewhat rushed to get to soccer practice after dinner, there was a sacred bubble of time when my husband, kids, and I were all together in the kitchen and dining room, enjoying our food in an atmosphere of comfort and rustic elegance.

Happy May Day, I hope you all have a great weekend!

Broccoli and Feta Galette

Servings: 2 very hungry people, or 4 moderately hungry people
Time: about 20 minutes preparation, plus about 30 minutes for baking time
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Ingredients:

3 tablespoons of extra-virgin olive oil
1 cup of onion, sliced
salt and pepper
1 medium-to-small head of broccoli, chopped
3/4 cup of crumbled Feta cheese
1 standard-sized pie crust
1 to 2 cups (depending on your taste) shredded Parmesan cheese
1 to 2 cloves of garlic, minced

Directions:

If you are making your own crust, mix up the dough. Preheat your oven to 400 degrees Fahrenheit. Heat the olive oil over medium heat in a large skillet or pot. Add the onions and 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook the onions, stirring now and then, until they are soft and golden, about 7 or so minutes. Add the broccoli and half of the Feta and stir to combine.

While the onions are cooking, roll out the pie crust into a circle about 14 inches in diameter. (I roll my pie crusts out on floured wax paper–they stick less and are easier to transfer that way). Roll the crust back onto the rolling pin and gently transfer it to a baking sheet lined with parchment paper.

Spread the minced garlic and Parmesan cheese evenly onto the pie crust, leaving a 2 inch border around the edges. Then spoon the broccoli mixture onto the pie crust, keeping the same border. Gently fold the edges of the pie crust over toward the center, pleating and folding all the way around, covering the filling by about an inch. Sprinkle the remaining Feta on top of the filling. Bake in the oven about 30 minutes, or until the galette is golden brown. Serve with a green salad or another side dish. Enjoy!

This recipe is based on one found in the May 2015 issue of Real Simple magazine.

Orange Chocolate Tea Cookies

April 23, 2015 / Jenny / 17 Comments

Times like these call for a hot cup of tea. Lulled into a false sense of spring fever by the warm weather last week, we are now plunged back into winter weather with a bitter wind and even snow. I am pretty sure by next week things will feel like spring again, but for now, we need to cope with this sudden blast of cold. Hot tea is the most soothing and comforting drink I know, and tea tastes even better with cookies. I wanted to make some cookies with a fruity flavor, but also with dark chocolate (since dark chocolate is good for us), and I have always loved the combination of orange and chocolate. I built this recipe based on basic sugar cookie ingredients, and just added some orange zest, dark chocolate chips, and almonds. The cookies are lightly sweet with a subtle orange flavor, and the unmistakable taste of dark chocolate.

A cup of tea and a plate of cookies signals comfort and quiet joy to me. A pot of tea and a plate of cookies shared with a friend or family member invites intimate conversation and trust. We are urged to slow down and wait for the tea to cool to a temperature we can drink. We sit quietly and breathe in the aroma of the tea and let the steam warm our faces. The warm liquid soothes our busy minds and allows us to think more clearly. To drink tea and share cookies with someone is to slow down and savor the present moment with them. To be present with someone or even to be present with oneself is a great gift. We are able to hold the moment as it passes into the next, enveloped in a comforting glow of warmth, no matter what is going on in the outside world. That, to me, is the beauty of cookies and a cup of tea.

Orange Chocolate Tea Cookies

Servings: about 36 to 42 cookies, depending on size
Time: approximately 45 minutes
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Ingredients:

1/2 cup (1 stick) of butter, softened
1 and 1/2 cups of unbleached, all-purpose flour
1 cup of sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon vanilla
2 teaspoons of orange zest
1/2 cup of dark chocolate chips
1/4 cup of slivered almonds (optional)

Directions:

Preheat your oven to 375 degrees Fahrenheit. Grate the peel of an orange for your orange zest. In a large mixing bowl, cream the butter with a wooden spoon. Add half of the flour, and all of the sugar, egg, baking soda, vanilla, and orange zest. Stir until well combined. Add the rest of the flour and stir again, incorporating the dry ingredients into the moist batter. Stir in the dark chocolate chips and the slivered almonds until well combined. Drop the batter by a rounded teaspoon onto a baking sheet, about 2 inches apart. (I like to made these cookies on the small side, to made them perfect to go with tea.) Bake for 8-10 minutes, until the cookies are firm, yet soft, and lightly golden. (The orange zest will make them lighter in color.) Repeat until all the batter is baked. Enjoy!