Just finished cleaning up the toothpaste in the bathroom sink

I promised I would share some recipes today with my cousin and a couple of friends.  I've promised a few people for a few days, and I'm just doing a terrible job of doing it.  Things like the nasty toothpaste all globbed up in the bathroom sink keep getting in the way...

BUT... when I make a promise to my cousin Missy so far away, I'm going to keep it.  So, I thought, maybe there's a better way to do this than just sending out a bunch of emails...  Maybe I can just share a few this way and then I'll have this option to share them in the future and I can just tell you where to find them!!

Here it goes... Missy, this is for you :)

Chickpea and Spinach Soup

THE CHICKPEAS

2 cups chickpeas, soaked

1 carrot, peeled
1 head of garlic, sliced crosswise in half
2 bay leaves
½ teaspoon dried oregano

 

THE SEASONINGS

Sea salt and freshly ground pepper

4 to 5 tablespoons fruity olive oil
2 onions, finely diced
1 teaspoon dried oregano, not Mexican
Good pinch of dried thyme or 1 thyme sprig
3 garlic cloves, minced
Big bunch of spinach, stems removed and leaves washed

 Juice of 1 lemon, or to taste

 

1.     Drain and rinse the chickpeas and put them in a pot with the rest of the ingredients and 3 quarts water.  Bring to a boil, then lower the heat, cover and simmer until the chickpeas are tender but hold their shape.  They shouldn’t get quite as soft as canned chickpeas.  (This can be done a day or two ahead of time.)  Season with a teaspoon of salt and set aside. 

2.     Heat the oil in a second soup pot.  Add the onions, oregano, thyme, and a few pinches of salt.  Cook over medium-low heat until softened, about 15 minutes, occasionally giving them a stir.  Add the garlic toward the end.

3.     Using a strainer, lift the cooked chickpeas into the pot with the onions and discard the rest of the aromatics.  Add 6 cups of the liquid, sitting the rest aside for the moment.  Add another teaspoon of salt, then cover and simmer for 25 minutes.  Puree 2 cups of the chickpeas and return them to the pot.  If the soup seems too thick, thin it with any remaining liquid.  Taste for salt and season with pepper.

4.     Wilt the spinach in a skillet in the water clinging to its leaves, then chop and add to the chickpeas.  Cook for 2 to 3 min, then taste again and add lemon juice to bring up the flavor.  If desired, serve with additional olive oil drizzled over each bowl.

 

So, that one is my favorite. 

 

One that the kids love is super simple.  The truth is, I think they like it so much because the beans get so freaking HUGE.  Here it is:

 

TUSCAN WHITE BEANS

 

1 pound dried white beans (cannellini, navy, Great Northern, or Lima.  we use Runner Cannellini because, like I said, they get so huge)

20 fresh sage leaves

Salt and pepper

2 teaspoons minced garlic (or more... we use more)

2 Tablespoons extra virgin olive oil, or more to taste

 

Heat oil in large dutch oven.  Add sage and  1/2 the garlic to the oil and heat for about 1 minute.  Add soaked beans and enough water to cover by about an inch.    Bring to a boil.  Let boil for about five minutes.  Turn down to where it's barely bubbling and cover.

 

Cook beans until they are beginning to soften, then add salt and pepper.  Continue to cook until completely tender.  Add additional salt, if needed and the rest of the garlic.  Drizzle with additional olive oil for flavor if desired and serve.

 

NOW... these recipes are super easy... and it's time for me to go fix my dinner.  I'm making this recipe tonight.  I'll let you know how it goes.  It's a new one for us :).

 

By the way... I wanted to mention... Don't let the idea of soaking and cooking freak you out.  Here's what you do.  Put them to soak when you get breakfast ready.  Then, start cooking them after you get lunch ready.  Dinner will be ready for you when it's time!!  Pressure cookers are pretty awesome, too.  I personally like the slowness of it all.  It makes me feel like I'm infusing love into my dinner or something.  I know... you don't have to tell where I should put that thought...

 

 

Good Luck!!

(oh, and let me know how they turn out)