January 26th, 2023

Soup, Cozy Winter White Bean Soup, Recipe, Healthy, Vegan, Cold and Rainy Day, Comfort Food, Southern Delaware, Rehoboth Beach,Delaware Beaches

Every month I get a magazine, not one I had requested. In it they always put a recipe. To tell you the truth they all look pretty good.

What a rainy afternoon we had in Southern Delaware yesterday. The latest recipe in that magazine was Cozy Winter White Bean Soup. The recipe comes The Yoga Plate: Bring Your Practice into the Kitchen with 108 Simple & Nourishing Vegan Recipes.

The recipe has simple ingredients and it is very easy to make.

COZY WINTER WHITE BEAN SOUP

2 tbsp. olive oil

1 medium onion diced, about 1 cup

2 stalks celery, diced

3 cloves garlic, peeled and minced

2 cans white beans, drained and rinsed

2 medium potatoes, diced, about 2 cups

2 large carrots, diced

1 tbsp. Finely chopped parsley

1 tsp. Himalayan pink salt (use what you have)

6 cups vegetable broth (I used low salt and then adjust)

1 cup water

salt and pepper to taste

In a large soup pot, heat olive oil over medium heat. Add onion, celery, and garlic and cook until the vegetables are tender.

Add the beans, potatoes, carrots, parsley, salt, 6 cups of broth, and 1 cup of water. Bring to a boil. Reduce the heat, cover and simmer for about 1 hour. If necessary, add more water and salt and pepper to taste.

How easy is that? Serve it and enjoy??

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September 12th, 2021

Figs, Salad, Recipe, Shrimp, Delaware Beaches

To say that my fig tree has been in overdrive is an understatement. I have had this tree for 21 years. That’s how long I have lived in this house. My love for figs started many years ago in Bethany Beach where there were fig trees around the area. I knew where they were and I would pick some here or there. Once I took that first bite I could not believe how delicious it tasted. Totally different from a Fig Newton.

My fig tree has gone through the ups and downs through the years. Just like anything else. Last year we had a mild winter so the tree is like on steroids. I have given them to my Italian friends and neighbors. I have made a stuffed pork loin, jam, which I had never made before, an up side down fig cake, a regular fig cake and last night’s choice was a salad with Prosciutto accompanied by marinated jumbo shrimp (olive oil, garlic, herbs, salt and pepper) from Big Fish in Rehoboth Beach. We grilled them and they tasted like little lobsters.

As I organized the salad I got some arugula, grape tomatoes, spicy marinated black olives, marinated mushrooms and some white beans from Fresh Market. A red pepper chopped, goat cheese, and I cut the figs and prosciutto in bite size pieces. Simple, right? No exact measurements are necessary. You need enough of these ingredients so you can have all of them on your fork when you take that first taste of the salad.

Dressing:

2 cloves of garlic, minced

1 teaspoon of dried oregano

1/2 teaspoon Dijon mustard

1/4 cup good red wine vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil

Put all ingredients in a jar and shake. Now, that’s easy!! My go to dressing at the moment. It tastes that good.

Dress your salad, serve it and make sure you garnish it with a couple of the figs. I went the extra step of drizzling a bit of balsamic glaze.

We enjoyed the salad as a first course. And then grilled the shrimp. They only take a couple of minutes

There is a hint of fall in the air, the leaves are yet not turning. It is the perfect time to eat outdoors; the food taste better. That’s my take on it.

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