Where to go with this blog?

Where should I go with this blog? What should I write about? I’ve got two little kids and could “mom” blog but its not really my thing. Should I blog about teaching? Should I blog about cooking? Cooking is my passion, I love it. I love to cook. I don’t want to order in or go to a restaurant or have someone cook for me because I want to cook. It’s something I enjoy and love to do everyday.

I think I am going to try this blog more at cooking and incorporate a bit of our family life in it. I guess I have unique perspective on family life since I am seemingly the only American living in a small town in Southern Italy. I also work full time, which is also something rare here, women still tend to stay home after children (I will gave mad props to my sister-in-law who works long hours in a bakery, has two children, and still manages to have the cleanest house I’ve ever seen and bake the most delicious cakes and desserts, she is super woman.)

We’ve been sticking pretty well to a meal plan here. I write it up on Friday or Saturday in hopes that we follow it for the week. I try to make the portion that I cook appropriate for our family to not have too much leftover, I find it hard to get through leftovers.

Last night I made Chickpean ‘N Rice Soup from Deena Burton’s Plant Powered Families cookbook. For us, this recipe was pretty much a “pantry staple” recipe. We usually always have these ingredients in our pantry. I didn’t tweek the recipe much except for not having bay leaf. I cooked it in the Thermomix, which allowed for the kitchen to not any more hot than it already was.We all liked it, even can be picky F. She said she was going to eat it for lunch “at school”. I guess that’s a compliment? R can still be a disaster with soup and I don’t trust him not to throw his soup bowl, so I scooped out the rice and chickpeas and let him eat it like that on a plate. Before the kids sat down to eat, I set up their plates with a bowl of soup, a few pieces of Edam cheese and bread.

The recipe (adapted from Plant Powered Families):

Chickpea ‘N Rice Soup (vegan, thermomix):

2 tablespoons olive oil

1/2 of a chopped red onion

2 large carrots, chopped

1.5 tsp dry parsley

1 tsp dry mustard

.5 tsp dried rosemary

.5 tsp salt

1/2 cup uncooked brown rice

2 large garlic cloves, minced

28 oz cooked or canned chickpeas

3 TB nutritional yeast

5 cups water

1 vegetable bouillon cube

Pour the oil into the bottom of the Thermomix, add onions, carrots and spices and salt, cook for 4 minutes, speed 2, temperature 100. Scrape down sides of bowl if necessary. Next add the rice garlic, cook for 2 minutes, speed 2, temperature 100. Scrape down sides if necessary of the Thermomix bowl.

Add water and bouillon cube, 2 1/2 cups of the chickpeas, and nutritional yeast. Cook for 35 minutes, speed 2, temperature 110.

When time is up, pulse the soup at speed 6 for 5 seconds. Do not fully puree. Open the top and stir around the soup to see if the bouillon cube has fully dissolved. If it has not, mix it in with the Thermomix spatula. Add remaining chickpeas and cook without the cap on the cover at 110, speed 2, for 5 minutes. Check at 5 minutes if the soup is at the consistency and texture you like, if not cook for another 5 minutes. If it is too thick, add more water to thin.

 

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