Tuesday, April 30, 2013

A disclaimer and a Recipe. {Curried White Bean Soup & Grilled Garlic and Sage Toast}

 photo CurriedWhiteBeanSoup.jpg

I know I was supposed to post some recipes weeks ago. hell, a year ago. i have been behind. really really behind. i am posting a few tonight and I am sorry for not getting these posted before now. I realize that you are not able to print or save these recipes and that is not the most convenient way to reference these recipes.  i took a little time today researching easier ways for you to print or gain access to these recipes and I couldn't find anything for blogger. If any of you know of an easier and more efficient way, please let me know.

I will continue working on this for you. It is looking like I may need to switch over to a Wordpress blog because there are, supposedly,  many easy ways to customize it...we all know this will take me some time, so for now, i will post here!

I would really like to make a disclaimer here:

this blog has been a way for me to document my life with my babies. when i began writing here a few years ago, i thought it would serve as a digital diary of sorts. through the years, i have posted hundreds of photos and several recipes. i love it here. although, i haven't posted enough this past year, i am happy to have these memories here for my kids to read one day.  

when i decided to post recipes, it was because i wanted my children to know my favorite recipes and foods to cook. you see...i love my mom's cooking, i think most people do. 

whenever my mom would ask me what i wanted as a gift, my answer has almost always been, "i want you to write down your fave recipes and copy them for me in a book!"

i haven't received a book of recipes from my mom yet, but i can say that i have called her enough times before, during, and after asking question after question, so in essence, i have what i have always wanted. 

while making friends via social media, i feel blessed to have and be a part of a strong support system of other creative, giving, and strong minded women. i learn from all of you every single day and in some small way, i am sure you pick something up from me. i have been asked several times and by many different people to post more recipes and meal ideas. i have been apprehensive to do this for many reasons. one being the amount of time this may take. i have little ones and they take up most of my time and i really do love it that way.

another reason i have been dragging my heels~~ i am not a professional cook. i am simply a girl that loves food and loves to cook. i love it. i cook off the cuff. i don't always have a plan or even an idea, but i have mastered the use-what-you-have-on-hand philosophy and this is when new recipes are born. 

i am happy to share meal ideas and recipes here and on instagram but i have to make sure that you know, I HAVE NO REAL IDEA WHAT THE HECK I AM TALKING ABOUT. i just do it if it feels right. and i do have one very strong belief about cooking...i'm downright passionate about this

I believe ANYONE CAN COOK. and i think everyone should (if they really want to).
i hear over and over, "i can't cook. how do you do it? and with three kids." 

yes, you can. i'm not trying to put on a dinner at the White House for the heads of state and the president. i'm cooking for the ones i love...in my favorite place in the whole world...my kitchen. i'm inviting you in and i hope you will let go of all self-doubt, grab a bowl and whip something up. 

another tidbit: i burn stuff all the time. it's a running joke here, but i don't let that stop me from confidently walking into the kitchen to try try again. 

so, there may be a better way, a better recipe, a better technique...but i'm happy to share what i'm doing in my kitchen when i can. 

Curried White Bean Soup with Grilled Garlic & Sage Toast

I made this soup one night when I hadn't gone shopping and this is about all i had on hand. i love cooking this way...opening the fridge and using whatever is in there. i didn't have much, but this was done in less than an hour and it was amazing with the toasted bread. I hope you try this one. basically, you throw all of the ingreds into a pot and simmer. feel free to add or subtract as you go. this is a NO RULES kitchen. 


2 cans white beans, rinsed off
1 cup chopped onion
4 garlic cloves
1/8 cup olive oil
2 tablespoons butter
fresh thyme, 2 branches
2 teaspoons yellow curry powder
couple shakes of cayenne pepper
1 box chicken stock
1/2 cup shredded sharp white cheddar cheese plus more to sprinkle on top
1 bay leaf
salt & pepper to taste


Medium heat. In soup pot, I added half the oil and 1 tablespoon unsalted butter. Add your onions, whole Thyme branches, and curry powder. Stir often and cook until onions soft, 3-4 mins. Then add, chopped garlic and cook for 1 minute. DO NOT overcook garlic or it will become bitter. 

Add chicken stock, homemade is best best, but a low-sodium will do. Add bay leaf, salt, black pepper, cayenne pepper, beans, cheddar, and rest of olive oil.

Cover and turn it down and let it simmer for 40 minutes and up to an hour over low heat. I think the key to a rich, homemade flavor is simmer, simmer, simmer. Let the flavors meld. 

garnish with a handful of white cheddar cheese.
Garlic Sage Toast


French bread (or your favorite bread)
1 clove of garlic
3-5 Sage leaves chopped


Melt some butter in a pan, add sage.  Lay bread down in butter and brown on both sides. When toasted, rub/scrape raw garlic on both sides of bread. 

Serve with that soup and you are in for a treat!
next blog post: some much needed catch up on life and pics. xo


Mel @ House of Powell said...

Love your recipes - and love the about wanting all your Mums recipes in the one place even better :)
I too was looking for a good way to have a 'recipes' page on my blog - and recently came across this tutorial about using InLinks - I think this looks really clean and nice and easy to ind things :) I've got this on the to do list for my
blog :) http://www.missinformationblog.com/2012/08/cleaning-up-your-archives.html

Toni said...

I'm "pinning" these on Pinterest. Such a good way to store/organize recipes! So excited to try all of these!

Sarah said...

this is so silly but I feel like I can say it since I just finished, Carry On warrior, but I love you!! yes, love wins!!!

thanks for sharing these as well as your confidence-boosting disclaimer. my best friend and I are starting a nutrition challenge tomorrow and the soup and the egg cup is friendly with what we are trying. I'm inspired by you. we are calling it "out of the box" we aren't eating processed carbs for the month of may. XO

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Shannon {ava_caitlyn} said...

So glad to see you back today! We still need a house tour, missy!! ;) Can't wait to try this soup!! MMM!!!

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Anonymous said...

Thank you for posting this recipe. I adapted it a little to make cannellini bean curry to serve over brown rice. I think it tastes amazing. I am tempted to make something else for dinner so I can keep this all for me!

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Anonymous said...

6:16 posting again-husband and son both loved it. Had leftovers for lunch today. Will be making the adapted version often. Keep the recipes coming! Thanks.

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megssj said...

I loved this soup! I subbed a head of roasted cauliflower for 1 can of beans, and used a light touch with the oil. It was so flavorful. Oh, I also used rosemary instead of Thyme. So, I made some tweaks, but your soup was my inspiration. Thanks!

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