Many years ago I graduated from high school. The following fall I started college. I didn’t really have any idea what I wanted to be. I remember a conversation that I had with my mom where I was trying to pick a program to apply to. I thought that maybe I wanted to help people. So I chose social work.
After one semester I realized it wasn’t for me.
Twelve years later, I finally know.
As I thought about next week’s menu, played around in the kitchen trying out some new recipes, texted with my brother about e3 live (a superfood), I was reminded that I’m doing it.
This is what I want to be.
I feel so blessed to have found it. Even so, it doesn’t end there. I have a lot to learn. It’s exciting and overwhelming. I just want to sit and read about nutrition, food, health, why things work the way they do, why we should and shouldn’t eat things, and on and on…Â But, I’m not a student anymore. It took me a long time to figure out what I’m passionate about. And that’s ok. It means fitting learning and studying into work, dinner preparations, spending time with Husband, and playing with the dog. But, I’m good with that. Because I like what I do.
And now, I have a cracker recipe to work on. Just like college, it didn’t work out the first time and needs some tweaking.
It’s citrus season. We have more oranges than we know what to do with.
This is a good problem to have.
We eat them raw, on salads (I made an Asian Chicken Salad the other night and added mandarin oranges. It was delicious!!), in smoothies, and now, as a sweet side.
On Thursdays I usually have lunch with some girlfriends. We alternate hosting duties and collaborate on the food. It’s always a good time. I’m thankful for such sweet friends. This week we were at Jo‘s house. She made (the most amazing) French Onion Soup. You know how much I love soup, right?! French Onion is one of my favorites. And with gruyère cheese on top!? Goodnight! Wish I was eating it again right now.
I didn’t have any ideas for something to go with the soup.
I guess my brain was done.
I was going to bring 4 or 5 oranges and peel them there.
And bacon. But, only if it’s really good bacon. I’m quite picky.
But, back to the salad statement… One of my favorite salads is Taco Salad.
This time of year, the weather has yet to make up its mind if it’s still winter, or if spring has arrived. I’m cool with that. But, the warmer temperatures remind me of the spring veggies that will soon be here, and I start to long for asparagus and sugar snap peas.
Since spring brings the more delicate plants and we say farewell to the winter squashes and some root veggies, I start to think of salads.
It’s not yet spring. And, while I’m happy to be cold for a while longer, I figured I could use some of the winter veggies for a spring-ish food.
And I did. And we ate it today for lunch. Every last bite.
(The other inspiration behind this salad: We had some veggies leftover from our snacks during the Oscars. And, I ate so many Tagalongs and Salt and Vinegar Chips… which might be why we had so much uneaten broccoli, cauliflower, and carrots… which made me feel like a salad might be a good choice for today. ;))
Do you ever have those moments when you’re just tickled pink about your job? I don’t know what you do to fill your time. Maybe you’re an accountant, a lawyer, a waitress, a cook, a mom, a dad, in TV marketing, or TV producing…Â I often feel like that. Sometimes I can’t believe that I’ve finally found something that I really love love love to do.
I mean, sure, this career that I’ve chosen is a lot of work. The other day, I took 138 photos of my lunch, before I could eat it, so I could use them in this blog post. But, you know what? It makes me so happy to take photos of my food.
I love the natural light from the window, the wooden chest that I take most of my photos on, the steam that rises from a hot dish, the pots and pans, plates and bowls, silverware and cups that I get to use.
I find joy in all these things. In creating a dish that makes Husband practically yell with delight. In the smell of garlic cooking in olive oil. In a fridge full of fresh, organic produce.
And in soup.
Oh how I love soup.
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Last modified on 2013-02-21 00:16:25 GMT. 0 comments. Top.
Eight Bean Soup
Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Ingredients
1 T olive oil
4 C dried 8 bean mixture, soaked overnight, and rinsed
1 large shallot, chopped
1 carrot, chopped
2 cloves garlic, diced
pepper, to taste
pinch cayenne
pinch ginger
1 bay leaf
3 T balsamic vinegar, divided
4 C stock (chicken, veggie, or beef)
4 C water
4-6 C stock or water, as needed
2-3 T lemon juice
1/2 to 1 t salt
1 T dried parsley
Instructions
Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.
Notes
Delicious with Cornbread and a citrusy beer! For vegetarian or vegan, use a vegetable stock.
Sometimes it’s easiest to come up with a main dish. But, what about a side or two?! It takes practice, effort, and sometimes help from a book like The Flavor Bible to pair foods well.
Yes, I think it would be totally acceptable to have a Roasted Chicken with nothing more than a baguette and some good olive oil for drizzling (with some salt, pepper, and a drizzle of Pomegranate Balsamic Vinegar). But, also fun would be that same chicken with some Roasted Brussels Sprouts with a Cider Vinegar Glaze, a beautiful pot of Braised Beans, or perhaps some crunchy Roasted Green Beans with Bacon, Almonds, and Lemon.
About a month ago I posted the recipes for Crispy Dijon Chicken Thighs and Hot Napa Slaw that I’d made for dinner. It was a made up on the spot, I really hope this works, kinda dinner. And it did.
Since we’ve gotten a lot of napa cabbage, from Abundant Harvest Organics, over the last little while, I thought it might be nice to share another way to prepare it. It’s quick, and so simple. We really enjoyed it. And, after filming, I had a really hard time not eating the whole dish. I hope you enjoy it too!
Last modified on 2013-02-20 21:02:02 GMT. 1 comment. Top.
Hot Napa Slaw
Recipe Type: Side, Salad, Hot, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
1/2 large napa cabbage, chopped
1/2 T dijon mustard
3 cloves garlic, minced
1 large shallot (about 1 C), chopped
1 T balsamic vinegar
1/2 t salt
pepper
1/4 C water
1 T olive oil
2 T butter
Instructions
Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add shallot and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
Taste and adjust seasoning if needed.
Notes
Serve with Crispy Dijon Chicken Thighs
3.2.1215
Here are some ways to use the contents of this week’s Abundant Harvest Organics box.
Many years ago I graduated from high school. The following fall I started college. I didn’t really have any idea what I wanted to be. I remember a conversation that I had with my mom where I was trying to pick a program to apply to. I thought that maybe I wanted to help people. So I chose social work.
