There was a recipe that went viral on Pinterest a few years back which involved putting dry pasta and a few ingredients like onions, garlic and tomatoes, in a pot and cooking everything together without draining, sautéing, etc. I thought it was going to be life-changing, but instead this “one pot pasta” dish turned out to be a huge disappointment. The sauce was thick and starchy and the whole dish was an overall mess.
Admittedly, these images aren’t the best, because I took these after the sun set and everyone was rushing me to eat. “OMG. Can you puh-leeease take the picture already? I’m starving!”
“Puh-lease yourself. You just ate 2 hours ago and 4 hours before that. Fine, I’m almost done. Can you just get out of my light a little?”
“Ugh!” Sorta happens a lot around here. 😉
I know sweets aren’t good for me or you or anyone. And believe me, I have tried to break up with them many times over. But then it’s a special occasion or a friend’s dessert cookbook launch party or it’s Friday, and I just can’t help myself. So you know what? Whatever. Sweets can hang out with me, but on my terms and not too much.
Let me get right to it — this soup is made with “Cranberry Beans,” not cranberries and beans. This came up a lot when I taught this soup last fall in my cooking classes. The lovely and tasty cranberry bean is also known as a “Borlotti bean,” and might be my favorite bean ever, which says a lot since I am legume crazy! All beans are not created equally, amongst varieties and brands. Cranberry, aka Borlotti, beans are rich and flavorful with a soft and creamy interior. They make the best soups.
Thank you to Foster Farms for sponsoring this post. All opinions are 100% my own.
Few things make me more excited than when Mr. Picky loves something I cook. I mean, the kid has challenged me in the kitchen for 13 years and still going! These Asian Turkey Lettuce Cups were such a huge hit with my son (and the rest of my family), that I changed my next cooking class menu so that I could teach this recipe pronto! We don’t go out to eat too often, but lettuce cups are something my son loves to order. I enjoy them as well because they are generally light and flavorful. But it is pretty difficult to find a restaurant which uses mostly organic ingredients, so I enjoy lettuce cups much more when I can make them at home with the ingredients I prefer.
My summer wasn’t exactly a restful one. I finished writing and photographing my book (due out in April 2017!), prepared 2 kids for college and moved them in, and planned Mr. Picky’s September bar mitzvah. After I left the girls at school, I did something I have never done before. I went out of town — by myself. For four whole days. And when I say “by myself,” I mean no husband, no kids, no girlfriends, no nobody. And you know what? Except for my wedding and giving brith to my three angels, those four days were among the best I’ve ever had.
Full disclosure — this is not a healthified version of spanakopita, the delicious and classic Greek spinach pie. This is the real deal, with no dairy spared. I know you come here for lightened up versions of classic recipes or dishes with a big nutrient boost, but so many people have begged me for this recipe and I promised to oblige. I make spanakopita once or twice a year, always for the break fast on Yom Kippur. I always make two large casseroles and they are always a highlight of my buffet.
My son absolutely loves veggie sushi and it’s really easy to make at home. You can also buy cooked sushi rice at your local Japanese restaurant and use that instead. Filling options are endless! Here’s a video to show you how.
