Tuesday, November 16, 2010

White Bean and Garlic with Greens

Last year my big sister Jess gave me a copy of the book Love Soup for Christmas. It's a vegetarian soup and story book and I absolutely LOVE IT. I tried 5-6 so recipes last year. This year I want to document and share my favorites, which will probably be everything we try--Dylan and I adore soup. The first recipe I've made this year is the White Bean and Garlic with Greens. A good friend Adam gave us some some broccoli rabe, (among other organic goodies from the Wayward Seed farm) so I shredded that and used it as my green. Both Dylan and I were starving, but we were content after a bowl. It was delicious, flavorful, and smooth. I'm taking leftovers for lunch tomorrow :).
Here's my lazy (but DELICIOUS) interpretation of Anna Thomas's recipe.

White Bean and Garlic with Greens Soup

1 medium sweet onion, chopped
5 cloves of garlic, pressed
2-3 TB olive oil
2 cans drained, rinsed white beans (I used white kidney or Cannellini)
2 tsp sage
fresh ground pepper
4 cups water + 2-3 tsp veggie bouillon
OR 4 cups of vegetable broth.
2 cups(ish) of a shredded green, like kale, spinach, broccoli rabe, etc.
1 tsp lemon juice
olive oil

Over medium heat, soften the onions and garlic in olive oil for 10-15 minutes. Add the beans, sage, and pepper and stir. Add a bit of the water or broth then blend using an immersion blender or regular blender. Add the additional water and 2-3 tsp of vegetable bouillon or
remaining broth and stir to desired consistency. Add greens and simmer until tender, 5-10 more minutes. Remove from heat, add lemon juice, additional salt/pepper if needed, and serve with freshly grated parmesan and olive oil.

Friday, November 5, 2010

1 Can of Pumpkin...

two really delicious things. The first was for a staff meeting. I don't know what to call it... Pumpkin Cream Dip? I don't like the way that sounds. Inspired by this and this. Dylan said it's the best thing he's ever eaten. Here's the recipe:

8 oz cream cheese, softened and beaten
2 c powdered sugar, added slowly to the cream cheese
1 tsp vanilla
1/8 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup pumpkin puree

Combine everything above with an electric mixer, then fold into 8 oz freshly whipped cream.

Eat with Trader Joe's Triple Ginger Snaps, TJ's Old Fashioned
Cinnamon Grahams, Granny Smith apples, and everything else for a week, because it makes a LOT.

The second thing I made with that can of pumpkin was a loaf of pumpkin banana bread. Inspired by my mom's easiest-ever Pumpkin Cake recipe.

1 cup pumpkin (I had a scant cup left, and compensated with a banana)
1 cup sugar
2 eggs
1/4 c oil

1 cup whole wheat flour

1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Mix, pour into loaf pan, bake 55-65 minutes at 350 F. Delicious with leftover pumpkin cream dip.