Rustic White Bean Soup with Ham

So, planning a wedding is tough work.  In my mind, I just want all of the necessary pieces to fall in place.  I have managed to acquire the essentials: a dress and cake.  What else do I really need?  The real question is do I want a white cake with chocolate filling or a chocolate cake with raspberry filling?  These are the true tough wedding choices! 

Now, summer and weddings are nearly upon us.  This soup is a great figure friendly meal on some of our last remaining cool, rainy days.  Soon my cozy soups will be replaced by grilled goods. 

-Truffles

Rustic White Bean Soup with Bacon 

           from The Cozy Apron

Ingredients

• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 whole Onion, Chopped
• 2 whole Carrots (medium), Peeled And Diced
• 2 stalks Celery, Diced
• 4 cloves Garlic, Minced
• 3 cans Small White Beans (15.5 Ounces Each), Drained And Rinsed
• 1-½ teaspoon Dry Italian Seasoning
• 1-½ teaspoon Freshly Ground Black Pepper
• 1 teaspoon Salt
• 4 cups Chicken Stock, Hot
• ¼ cups Bacon, cooked and crumbled  (I used sliced deli ham instead of bacon)
• 1 Tablespoon Flat-leaf Parsley, Chopped
• 1 teaspoon Lemon Juice

Preparation Instructions

1. In a medium/large pot set over medium heat, melt the butter with olive oil; add the onion, carrots, celery and garlic; once garlic becomes aromatic, add the rinsed white beans and gently stir; add the Italian seasoning, black pepper and salt, and stir.
2. Add the hot chicken stock, bring to a boil and then lower heat to medium-low, and allow to gently simmer, uncovered, for 45 minutes. (Stir occasionally, and use the back of your spoon to gently push down and break apart the beans during the last 15 minutes of the cooking to naturally thicken the soup.)
3. Once soup has simmered for 45 minutes and has thickened, turn off the heat; add the bacon, the chopped parsley and the lemon juice, and stir to combine; check seasoning at this time, and adjust, if necessary.

A while coming

That's right, folks.  After over six years, the boy and I agreed to take the plunge.  *Disclaimer: Mushy story to follow*

Because Nate had recently started a job, we couldn't make it to California for the holidays.  We started planning a vacation to visit his family.  We stopped first in Tahoe for some sweet skiing with Nate's Dad and brother.  Those mountains were actually mountains.  This picture does not even compare to the real magnitude of these slopes. 

The following day we all rode from Tahoe to Monterey, California.  Nate suggested hiking at Point Lobos to stretch our legs after hours riding.

At Point Lobos, we watched the waves break on the shore for a long time.  The waves were fantastically big and commanding like I have never seen.  I'm used to Gulf of Mexico waves. 

Fog hung in the air.  It made for an other world feeling.  We climbed up a hill to look down over the coast.  Well, you can imagine the rest from there. 

It was perfect.  Perfect for me and perfect for the relationship he and I have.

Spiced Caramel Apple Dip

This Caramel Apple Dip was a huge hit.  After trying it at a book club gathering, I took my own to a St. Patrick's day party.  Some people I didn't know searched me out to get the recipe!  That is definitely a sign of success.

Spiced Caramel Apple Dip 

                 By Addapinch on Tasty Kitchen

Ingredients

• 8 ounces, weight Cream Cheese
• 1 cup Brown Sugar, Packed
• ½ cups Sugar
• 1 teaspoon Vanilla Extract
• 1-½ teaspoon Cinnamon Plus A Pinch For Topping
• ½ teaspoons Ginger Plus A Pinch For Topping
• 1 pinch Salt
• 1 pinch Cardamom, For Topping

Preparation Instructions

1. Cream together cream cheese and sugars. Make sure sugars are well-combined.
2. Mix in vanilla, cinnamon, ginger, and salt and combine well.
3. Top with sprinkle of cinnamon, ginger, and cardamon.  (I only used the cinnamon for topping.)
Serve with apple slices.

Chocapocalypse Cookies

Oh, there is always so much to do and say.  I never know how the time slips away from me.  Unfortunately, I'm convinced in a week's time I'm going to wake up at age sixty looking back on my life.  At least it will be a life filled with loving friends and good food.

I possibly overextended myself in obligations.  In part for fun and part for fitness, I have gotten involved with various active pastimes.  I do an Adventure Boot Camp three mornings a week at 5:30 a.m.  They are some of the hardest, sweatiest, most fabulous workouts I have ever done.  I have a sense of comradery with those women.  I love it.

I rock climb at least twice a week with Nate and anyone else we coerce.  For Christmas, I bought us memberships.  I'm pleased to say I can now climb 5.10 routes with some credibility.

On Friday's, we play sand volleyball with some of Nate's coworkers.  I look forward to this all week. 

And last, I agreed to run a relay leg for the Flying Pig marathon.  I ought to be training harder for my seven mile portion, but this appeals to me the least.   

With so much outside of work, my cooking has been cut back and changed to better fuel my days.  I definitely prefer indulgent dishes, but I'm trying to be more aware of my food in both quantity and quality.  All this exercise has to be worth something, right? 

In the end, I'm still me.  I still love cookies.  Alton Brown made these and described their dark chocolatelyness as a void that even consumes the meows of lost kittens.  Luckily, none of our kittens are lost.

Chocapocalypse Cookies

Ingredients

• 6 ounces 54-percent bittersweet chocolate, coarsely chopped
• 2 ounces unsweetened chocolate, coarsely chopped
• 1 3/4 ounces all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 tablespoons unsalted butter, at room temperature
• 6 ounces light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3 ounces 70-percent bittersweet chocolate, coarsely chopped
• 3 ounces 40-percent milk chocolate, coarsely chopped
• 2 ounces cocoa nibs

Directions

Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90 degrees F, approximately 15 minutes.

Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like wet sand, about 2 minutes.

Whisk the eggs and vanilla together in a small bowl. Turn the mixer on low speed and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine. Stop and scrape down the sides of the bowl.

With the mixer on low speed, add the flour mixture and mix until integrated. Add the 70-percent bittersweet chocolate, 40-percent milk chocolate and the cocoa nibs and mix until combined.

Cover the bowl with plastic wrap and refrigerate for 45 minutes.

Preheat the oven to 350 degrees F.

Scoop the dough using a 1 1/4-inch-diameter disher or ice cream scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan. Bake for 8 to 9 minutes, rotating after 5 minutes. Do not over-bake; the cookies may look wet and doughy.

Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.

Your efforts will be rewarded.



Pasta from scratch

Growing up, my mom made most everything from scratch.  She can whip up a perfect pie crust or dinner rolls in minutes.  I still do not have these skills, but I do like to try my hand at making pantry staples.

Don't get me wrong; I love jarred spaghetti sauce and frozen dinner rolls just like the next busy home cook.  But every once in a while, our reliable food friends deserve their time in the sun.  Without trying home made pasta, you can never appreciate how delicious a single noodle can really be. 

BASIC PASTA

Ingredients

• 1 egg, beaten
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 2 tablespoons water

Directions

1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

Notes:  Our pasta was still quite crumbly after it was kneaded.  Be patient.  Let the dough REST for 15 minutes before trying to roll it.  If you do not let it rest, your dough will not stretch into beautiful sheets.  Trust us, we made this one time and forgot.  It was a disaster.

Allrecipes also has some tips on pasta making.

Your hard work will be rewarded.

Pasta with brussels sprouts, sage, and butter

"Life is really simple, but we insist on making it complicated."

– Confucius



In the midst of a busy work week, I often lose sight of anything else.  My time becomes consumed with patient calls and catching up paperwork.  The focus becomes five o'clock on Friday.

I found some midweek relief in making this dinner.  We made pasta from scratch with some simple sauteed vegetables.  This is not life changing, I know.   What I valued more was the simplicity in making it.  Spending time in the kitchen with someone I love is the best way to calm my mind.  My boyfriend and I split the tasks without needing to talk.  The silence is filled with music from our favorite dinner guest: Frank Sinatra.  Or worse, I sing along. 

I need more of these moments especially when they are followed by a tremendously delicious dinner.  I will post the pasta recipe soon!

-Truffles
                                                

Sage Butter Pasta from Sprout and Pea

Ingredients:

• Pasta
• 6 tbsp butter
• 1 large shallot, diced
• 1 cup brussels sprouts chopped thin (like confetti)
• 1 tbsp chopped fresh sage
• Parmesan cheese (optional)

*We remade this a second time.  I wanted more veggies with my pasta.  My preferred ingredients would look like this:

• Pasta
• 8 tbsp butter
• 1 cup shallots, chopped thin
• 2 cups brussels sprouts, chopped thin
• 2 tbsp sage

Directions:

Boil pasta once you start the cooking the vegetables.

Melt butter in saucepan.  Add shallots, saute until tender.  Add brussels sprouts and sage.  Cook on medium heat until brussels sprouts are soft.

Mix together with drained pasta.  Sprinkle Parmesan on top if desired.   Then, enjoy this easy, extremely flavorful dish!

Meet Truffles

       Truffles is a 25 year old nurse and diabetes educator. I remember the first time I saw Truffles. It was our sophomore year of nursing school and the professor announced that we had two true freshmen, students that had skipped their year of pre-requisite courses and started the nursing program straight out of high school. I remember thinking, what kind of an over-achiever would want to skip their first year of college? One of them was Truffles. After our first clinical together, though, we became fast friends. Truffles is a master chef and baker, I have not tried anything she has cooked that I have not loved! She is an avid reader, a frequent traveler, a runner and cyclist, and one of the smartest ladies I know. She is an inspiration to everyone around her and I know you'll love her as much as I do!

                                                                                                     ~ Tweed