tuscan bean soup.

You may one of the lucky ones who is actually experiencing Spring. We Seattlelites are not, and so we make do by eating soup.

But soup that’s good so you hardly care that it’s 45 degrees and rainy. (…I still care, but I am deluding myself…) That’s where this soup recipe comes in, and it’s healthy and quick to boot! Serve with a crusty whole grain bread, and you’ve got a great weeknight meal. (Even Christian, who doesn’t like soup as the main focus of a meal, really likes this soup and suggested we make it again!)

lv, molly

Serves 6

1/2 white onion, roughly chopped
2 garlic cloves, minced
1 tsp chili flakes
1 tsp oregano
1 Tbl olive oil
8 cups veggie broth (or water + stock concentrate)
1 14.5oz can of Italian plum tomatoes, crushed
1 14.5 oz can of cannelini beans, rinsed
2 to 3 stalks red chard, cut into 1-inch pieces, tough ribs removed
2 large carrots, diced
2 ribs celery, diced
3 Tbl minced fresh Italian parsley
2 Tbl grated Parmesan cheese
salt and pepper to taste

In a large pot on medium heat, sauté onion, garlic and chili flakes in olive oil until onions are almost translucent. Add carrots and celery, and cook a few minutes more.

Add broth and tomatoes, and stir. After a few minutes, add beans and chard, and cook only a few minutes more. Don’t overcook the chard.

Ladle soup into warm bowls. Top with parsley, Parmesan, and salt and pepper.

happy st. patrick’s day!

As promised, some of my favorite Irish recipes for celebrating one of my favorite Irish holidays (a.k.a. the only Irish holiday I celebrate)!

How are you spending yours? I had a bit of a late night last night, so Christian and I are staying in– no galavanting around the city in green attire for me this year.

I am excited, however, to have a whiskey root beer float. Some might scoff at the idea of a whiskey root beer float (I don’t know who these people are, but I imagine they exist). A whiskey root beer float is , in fact, a truly delightful dessert that is 0% authentic Irish and 100% delicious.

Have a fun day; don’t get pinched; and treat yourself to that root beer float or stout cake.

lv, molly

Vegetarian Shepherd’s Pie

Serves 6-8 (and makes for great leftovers)

1 tbsp olive oil
1 large onion , halved and sliced
2 large carrots (500g/1lb 2oz in total)
2 tbsp thyme chopped
200ml red wine
400g can chopped tomatoes
2 vegetable stock cubes
410g /14 oz. can green lentils or dried lentils that you’ve soaked overnight
950g / 4 cups sweet potatoes , peeled and cut into chunks
25g / 1-2 Tbl. butter
85g / a third of a cup sharp Irish cheddar, grated

Heat the oil in a pan, and cook the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 150ml / 5oz. water and the tomatoes. Sprinkle in the stock cubes and simmer for 10 mins. Tip in the can of lentils, including their juice. Cover, and simmer for another 10 minutes until the carrots still have a bit of bite, and the lentils are pulpy. Meanwhile, boil the sweet potatoes for 15 minutes until tender; drain well; then mash with the butter and season to taste. Pile the lentil mixture into a pie dish; spoon the mash on top; then sprinkle over the cheese and remaining thyme.
Heat oven to 190C/ 375F. Cook for 20 minutes, until golden and hot all the way through.

Minty Peas

4 good-sized handfuls of fresh or frozen peas
1/2 a wine glass of white wine
1/2 a wine glass of water (I love that a wine glass is the measuring device!)
1 Tbl. butter
Handful of mint leaves

Place first 4 ingredients in a frying pan. Place the lid on top, & bring to a boil. Remove the lid, and simmer for a minute or two while you finely chop the mint leaves. Add the mint at the last minute, and serve right away.

Whole Grain Soda Bread (Irish Style– none of that white flour and raisins)

1 C whole grain flour
1 C all-purpose flour
½ tsp sea salt
1 tsp superfine sugar
1 tsp baking soda
1 1/2 C buttermilk

Preheat oven to 425 degrees. Put a large pot and its lid into the oven. Cast iron are great for this, but stainless steel will do.
In a large bowl, mix the flours, sea salt, sugar, and baking together with your fingers. Pour in the liquid, bringing a soft dough together and, working quickly (the soda will start work immediately), shape into a shallow round loaf about 1/2″ thick.
Remove the pan from the oven, dust the inside of the pan lightly with flour, and lower in the dough. Cover with the lid and return to the oven.
The bread should be ready after 25 minutes. Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating. Soda bread is best eaten warm.

Place first 4 ingredients in a frying pan. Place the lid on top, & bring to a boil. Remove the lid, and simmer for a minute or two while you finely chop the mint leaves. Add the mint at the last minute, and serve right away.

Whiskey Root Beer Float

4 ounces whiskey
6 ounces ice cold root beer
1 scoop vanilla ice cream

Pour the whiskey into a highball glass. Top with ice cold root beer and the vanilla ice cream.

… or Chocolate Guinness Cake if boozy root beer floats aren’t your thing!

simple banana bread.

No frills– just tasty, wholesome banana bread.

I got this recipe from King Arthur Flour, and it rocks. While I love a good chocolate chip banana bread or a banana loaf sprinkled with walnuts, deep down all I really crave is simple banana bread. This one fits the bill and manages to be healthier than most!

Have a very happy, cozy Sunday.

lv, molly

P.S. I may or may not have consumed a piece of this while watching Never Been Kissed. How is it even more ridiculous than I remember?

P.P.S. Notice our new compost bin? It has a rooster on it. Obviously, I spent too long on Amazon in order to find it. This post becomes sadder and sadder!

Whole Grain Banaa Bread

1/2 C canola oil or butter
1/2 C brown sugar, light or dark, firmly packed
1 tsp vanilla extract
3/4 tsp baking soda
1/2 tsp salt
3 medium to large bananas, smashed
1/4 C honey or agave
2 large eggs
2 C white whole wheat flour

Preheat oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.

In a large bowl, beat together the butter/oil and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well-combined.

Beat in the honey and eggs. Add the flour, stirring until smooth.

Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 40 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10-15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

cuban black beans & rice.

I added habanero hot sauce to this and ran around the kitchen fanning my mouth as though that were an effective cure to an acute case of burned mouth and esophagus. Its only effect, sadly, was to make me look like I was seizing. I was also wearing an apron, slippers, and two sweaters when this happened, so that didn’t really help my case.

I digress, dear reader!

…

I love this meal! This post is supposed to be about it, after all, but sometimes I get distracted by the embarrassing or awkward memories I associate with recipes (so many memories to choose from!). Or maybe it’s my case of self-diagnosed A.D.D.

This meal’s surprisingly delicious considering how straightforward it is, and it’s an easy dinner to make on a weeknight when you’re exhausted from work and all you want to do is watch “Joe Millionaire” and giggle at others’ terribly vain misfortunes. Remember that show? Just me?

lv, molly

1 cup long-grain white rice or short-grain brown rice
1 Tbl olive oil
1/2 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 tsp ground cumin
1/3 tsp chili powder
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro
sharp cheddar or cojita cheese (optional- the first picture has cheese; the one below is sans cheese)
hot sauce (optional- but please, don’t use habanero; spare yourself the pain!)

Cook the rice according to the package directions.
Meanwhile, heat the oil in a saucepan over medium-high heat.
Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
Stir in the cumin and chili powder, and cook for 1 minute.
Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.

YUMMMMM! :)

Lastly, the bane of my existence:

cards!

Valentine’s Day is cheesy. Let’s make it better with these cards.

All cards via Rifle Paper Co.

(I got the fox one for Christian for our anniversary!)

lv, molly

have you pinned?

Someone described Pinterest as fantasy football for girls, and I think that’s spot on (not that all guys like football or all girls like fashion, blah blah blah). It’s like choosing all the best ideas from the internet and categorizing them on a nice-looking cork board. Only it’s fun, not laborious, and you can discover beautiful, whimsical things by seeing other people’s pinboards.

I’ve found so many more recipes that I’d like to try and some cute looks I think I can pull off (green jeans?). My pinboard is here, and I can’t wait to see some of the things you guys are posting too!

lv, molly

the 20 minute rule.

via cup of jo

I’m here; it’s me, really.

I haven’t been swallowed up in teacher survivor mode. Rather, I’ve been doing something amazing, necessary, something shouldn’t be considered amazing- but rather merely a part of every day life. But it feels amazing. I’ve been working and then working out, seeing friends, cooking. Leading  a happier life than the workaholic mode I was in before. I still get stressed (I’m an anxious lady, afterall), but I’m doing better.

One thing that’s helped? Only talking about work for fewer than 20 minutes when I get home. No more long rants about education policy or a particularly troubling moment with a student. I am trying more and more to leave that stuff outside my home so I can actually enjoy myself when I am home. It’s hard; all that stuff is on my brain, and I want to blurt it out to a listening ear. There’s some degree of catharsis that results from “getting it out.” But it’s also ultimately selfish to do that, isn’t it? And it really prevents you (me) from leaving work. Boundaries blur if we don’t limit ourselves.

I think we all struggle with this to some degree, particularly those of us in a helping profession. It’s hard to disconnect, to truly be away from work, to be yourself outside of your profession. The 20 minute rule is genius (thanks to my friend Janna who’s a nurse) in that it puts a finite amount of time on our ability to rant. It forces us to engage in conversations about other things– things we know interest us and are important but which are overshadowed by our recent experiences at work.

How do you disconnect from work? Do you find it hard?

lv, molly

party photobooth.

What  a sweet idea for a holiday gathering. Click here for the printable props!

lv, molly

holiday spirit.

I tend to go a little overboard with the holidays. And other things.

The holidays bring me a lot of joy; I love the the scents, the cookies, the happiness, the cocktails, the traditions. So it’s no surprise that I’ve already wrapped the presents, baked cookies, and cycled through my holiday music collection at least once. Here’s a sampling of some of my favorite holiday related things.

lv, molly

no. 1: mittens (I got these from Madewell for my little brother's girlfriend!)

no. 1: keeping warm (with a fake fur hooded coat)

no. 3: pretty party up-dos (click the photo to get to the tutorial!)

no. 4: sparkling cider- my grandpa used to serve me this in a champagne flute when I was too young to drink

no. 5: obligatory holiday mixtapes (click the photo!)

no. 6: cheese plates at parties (I won't lie-- I skip the fancy cheeses and go straight for the sharp cheddar!)

no. 7: santa gift tags by Rifle Paper Co.

lull.

Another song, but it’s so pretty, and the video is so wonderful, that I just couldn’t resist sharing it with you.

Less than one week until Christmas, and I feel I’ve finally started to relax. My heart isn’t beating as fast; my thoughts aren’t running through my brain so fast as to cause a blur. I feel present. Happy.

lv, molly

PS- peanut butter & hershey kiss cookies to come soon :)

gingerbread men!!!

First things first, I have some really exciting news. CHRISTIAN GOT ME A KITCHEN AIDE MIXER!!! It’s magical with its sleek white exterior, stainless steel bowl, and quick mixing capabilities! It emulsified melted butter and brown sugar like nobody’s business! This thing might be the best thing to happen to my kitchen since… well, who knows. It tops everything I have, and my love for it may be approaching obsession.

I'm sorry for being so awkward-- I don't think I can help it.

It’s nearing winter break, and I’ve decided to be a nicer teacher than I normally am (ha… kidding… no, I’m not; I gave them an incredibly hard exam today) by baking several kinds of cookies for my students. I polled the Seniors, and gingerbread men and chocolate chip came out on top. I decided not to healthify these recipes because, well, it’s the holidays. And my classroom policy is that students can only eat fruits and vegetables (they must think I’m such a hippie), so this will be quite the treat.

This is a standard recipe for gingerbread cookies that I picked up from Martha Stewart. It yields a beautiful dough that’s perfectly pliable– great for cookie cutters. Speaking of cookie cutters, have a look at these gingerbread men. Ha!

Without further adieu, cookies… and now I shall proceed to sleep after a long day of grading and listening to the Home Alone soundtrack.

lv, molly

Until I have the ninja gingerbread man cookie cutter, this will have to suffice.

Gingerbread Cookies

Makes about 2 dozen

2 C all-purpose flour, plus more for rolling
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt
1/2 C (1 stick) unsalted butter, room temperature
1/3 c packed dark-brown sugar
1/3 C unsulfured molasses
1 large egg
Decorating sugar or sprinkles (optional)

In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.

Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes. Preheat oven to 350 degress.

Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.

Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

All ready to take to school!

Home Alone soundtrack…. YESSS!!!

a favorite tofu recipe & roasted cauliflower.

When I was little, my mom cooked chicken with lemon, capers, and white wine, and it was one of my favorite meals (the only?) that did not involve pizza.

This is the vegetarian version, which I’ve tweaked over the past few years. I served it with whole wheat cous cous and roasted cauliflower. Yum!

The comforts of coffee, bed, and the morning news are calling me, so the narration about this one is going to be short. But trust me, this recipe’s a keeper.

lv, molly

Tofu Piccata

Serves 3

1 block of extra-firm tofu, drained
Salt and pepper to taste
1/4 C all purpose flour flour
1 Tbl olive oil
1/2 C dry white wine
3 cloves garlic, minced
2 Tbl fresh lemon juice
2 Tbl capers, drained
2 Tbl butter or Earth balance
6 or 7 fresh lemon slices
Fresh parsley, chopped

Cut the tofu into 6-8 slices. Put the flour on a plate. Season it with salt and pepper. Coat both sides of the tofu slices with the flour, and tap to remove excess.
Heat the oil in a large skillet over medium-high heat. Sauté the tofu slices until they are browned and a bit crisp on both sides, about 4 minutes per side. Transfer the tofu to a platter and set aside.
Add the wine to the pan, and then add the minced garlic. Cook until the garlic is slightly browned and the wine is mostly evaporated, about 2 minutes.
Add the lemon juice, capers, butter, parsley, and lemon slices to the pan to complete the sauce.
Warm the tofu in the sauce, and serve over cous cous.

Roasted Cauliflower

1 head of cauliflower
2 cloves of garlic, coarsely minced
olive oil
kosher salt and freshly ground black pepper

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on a baking sheet. Toss in the garlic. Drizzle with olive oil. Sprinkle with salt and pepper. Toss until well-coated.
Bake for 25-30 minutes, until cauliflower is slightly browned and tender.

pumpkin pie muffins.

An excuse to eat pumpkin-pie-like baked goods more than once a year! Woo!

I err on the side of not making muffins too sweet because I think a firmer line between cakes and muffins needs to be established. And I’m the lady to do it.

Recognizing that many of you are not as intense as I am and are not in the business of preserving the integrity of the muffin, however, I’ve given you a range for the sugar. I use the lowest amount, which yields a slightly sweet crumb. (If I hadn’t eaten an ungodly amount of pizza this weekend, I’d totally smother these in maple cream cheese frosting… thereby rendering my mission fruitless. Or I’d inject the frosting into the middle using a frosting piper, which sounds fun.)

Anywho, I hope these make a nice accompaniment to your day!

lv, molly

Pumpkin Muffins

Makes one dozen
Adapted from Gourmet Magazine

1 1/2 C white whole wheat flour
1 tsp baking powder
1 can organic pumpkin
1/3 C canola oil
2 eggs
1 teaspoon pumpkin-pie spice (or 1/2 tsp cinnammon + 1/4 tsp ginger + 1/4 tsp nutmeg)
3/4 C to 1 1/4 C organic sugar (plus 1 Tbl sugar)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Preheat oven to 350°F. Put liners in muffin cups. Whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

creamy barley with tomatoes & greens.

Severe culinary boredom set in about 3 days ago. It’s very possible that researching pie, baking pie, and thinking about pie 24/7 left my brain fried and my culinary creative muscle devoid of strength.

I stole the idea for this dish from Real Simple last winter and only got around to making it now, after deciding I needed to make something I’ve never made before to flex my culinary brain. It’s similar to risotto and quite warm and comforting, and even though I failed to take pictures, I thought I’d share it here since it was so yummy.

(I’m so sleepy from planning a Brave New World unit, that a photo of barley just didn’t cross my mind.)

I altered the recipe a bit (surprise!) to reduce the saturated fat and add more protein. Many of you may be weary of fake meat products, and I’m with you; they’re often inundated with sodium and artificial flavors, and they’re expensive to boot. But I have to admit that I love Field Roast as a rare indulgence (it is indeed expensive). Made with wheat gluten, veggies, and spices, Field Roast doesn’t contain ingredients that are unrecognizable, and they pack about 25 grams of protein per serving.

Additionally, the school year starts soon, and I’m all about trying out some more quick meals… This one took about 40 minutes, with only 10 minutes active time– assembling the ingredients, chopping the onion, and stirring. A good thing to make as I’m busy grading or planning

Creamy Barley with Tomatoes & Greens

Serves 4

2 Tbl olive oil
1 large onion, finely chopped
kosher salt & black pepper
2 C quick-cooking barley (you can use regular pearl barley; it’ll just cook for longer)
1 28 oz can diced tomatoes, drained
1 C dry white wine
8 C torn mustard green leaves or spinach
1/2 C mozzarella or brie
1/2 tsp oregano
1/4 tsp red pepper flakes
1/4 C grated Parmesan

Optional: 2 Italian Field Roast sausages or other veggie Italian sausage

Heat the oil in a saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the barley, tomatoes, wine, oregano, and 2 ½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
Meanwhile, slice the Field Roast, and saute in a separate pan for 2-3 minutes, until slightly browned.
Add the greens, red pepper flakes, Field Roast, and mozzarella, and cook, stirring occasionally, until the greens are tender, 3 to 4 minutes.
Divide among bowls and sprinkle with the Parmesan cheese. Serve with a simple green salad or sauteed greens.

What are your favorite quick weeknight meals? I’d love some ideas, especially since the school year starts soon. No need to be fancy!

lv, molly

randomness!

First off, reader named Andy, send me an email at molly.joie@gmail.com. You won! Your help and recipes were wonderful, and I submitted a delicious pie to the state fair thanks to you! (And a special thanks to everyone who offered baking advice. You’re incredible!)

I’ll find out the results on Thursday… so hold tight. Clearly we’re all on the edge of our seats, or so I like to delude myself.

I’ve got a busy week with lesson planning, so this post is short… and it’s about two things: a song I love that reminds me of Washington and West Elm, a store with great housewares for when you’re ready to graduate beyond Ikea. Granted, there’s nothing wrong with Ikea, but sometimes the quality is questionable, and you’re ready for something a little nicer and less, you know, Ikea-ish.

Without further adieu, I leave you with a song by Sera Cahoone, housewares, and the promise that I’ll write tomorrow about pie. Again.

Have you heard of West Elm? Where do you like to get things for your home, apartment, hut, etc.?

lv, molly