Slow Cooker White Bean Soup with Sausage + Chard

I've never been much for waiting. Whether it's standing in line or waiting for dough to rise, waiting is just not my strong suit. I'm that girl who is always peaking in the oven to see how my cookies are coming along. Sometimes this bodes well for me because I can get my butt in gear and just get it done. Still, I'd like to work on that whole patience thing. Being a parent helps. You don't really have a choice once that role is part of your life.

When we lived in Japan, I used to get so frustrated that we couldn't paint or hang anything on our walls. All I wanted to do was hang some photos and paintings but withe tissue paper thin covering on the walls it wasn't possible. Plus, we would certainly be charged an arm and a leg for puncturing even one hole. Now that we own our house, I'm loving/hating the fact that we can change things whenever we want. I love it because it's fun. I hate it because it takes so much time. I've been working on painting our office for a few weeks. It isn't a particularly large room; in fact, it is quite small. For some reason (possibly something to do with a toddler, dog, blog, etc)  I just haven't been able to find the time to devote to getting it done. I did some taping here and there, then some priming bit by bit, and yesterday I wanted to really make a dent; just get it done already! Of course, as it goes with most carefully laid plans, nothing went the way I expected. Let's just say it's amazing how much Riley's nap time (or lack thereof) impacts my entire day. So there's that, plus what I think might be the beginning of the terrible twos, that had me wondering what I was thinking trying to paint a room in the first place.

Fortunately, this soup saved me when it came to getting dinner on the table. It required some waiting but the wait was more than worth it.

The slow cooker did most of the heavy lifting. I still had to do the dishes.

Slow Cooker White Bean Soup Recipe :: Set the Table

This recipe makes a large batch of soup, enough for 6-8 people, but it is easy to freeze the extra. One of my favorite things about recipes like this is their versatility. For example, you can swap the chard for spinach or kale. Or you can switch out the chicken and apple sausage for something spicier like Italian or andouille.

Easy White Bean Soup :: Set the Table

If you have 10 minutes to throw this in the slow cooker in the morning you have plenty of time to get dinner ready. I know dried beans can be intimidating to some, but in this recipe they are a non-negotiable. If you use canned beans, they will overcook and become mush. Dried beans cook perfectly and maintain a nice texture and have much more flavor. I often have a bag of dried white beans in the pantry and this is one of my favorite ways to use them up.

I'm looking forward to making more variations of this soup so that I have something healthy and comforting to feed my family even on the days when I'm not sure how to get it all done.

*Note: You can make this a vegetarian soup by omitting the sausage and using vegetable stock in place of chicken stock.

Slow Cooker White Bean Soup with Sausage + Chard

Prep Time: 10 minutes
Cook Time: 5-8 hours
Yield: 6-8 Servings

Ingredients

• 2 links chicken & apple sausage (or other sausage)
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 garlic clove, grated
• 2 bay leaves
• 1 lb dried white beans (navy or cannellini)
• 8 cups low sodium chicken stock
• Parmesan cheese rind (optional)
• 4 cups chard, chopped
• salt and pepper to taste

Instructions

1. Cut the sausage links in half lengthwise, then in half moons.
2. Put the sausage, onion, celery, garlic, bay leaves and beans in the slow cooker.
3. Add the chicken stock and cook on low for 8 hours or on high for 5 hours until the beans are tender and cooked through.
4. 30 minutes before serving, add the Parmesan rind (if using) to the soup.
5. 10 minutes before serving, add the chard to the soup.
6. Season to taste with salt and pepper.

Roasted Delicata Squash with Sage, Pecans + Miso Dressing

I've been working hard to cook more veggies lately. Don't get me wrong, I LOVE eating vegetables. But when you have a husband with a hollow leg most easily filled with meat and carbs and a toddler who is still figuring out textures (especially when it comes to vegetables) it can be much easier to just steer clear. (We make up for it by enjoying plenty of Kale & Pineapple Smoothies.) If it were up to me, I'd eat vegetables like squash, sauteed greens and sweet potatoes every day this time of year. Obviously it would all be topped with a perfectly poached egg.

Duh.

Delicata Squash Slices :: Set the Table

Pecans, Sage & White Miso :: Set the Table

Now that delicious squash are in season, I'm working hard to incorporate them into more meals in the hopes of expanding Riley's toddler menu selections. He already loves butternut squash, cubed and roasted with a little olive oil, salt and pepper. I've been taking that knowledge and using it to introduce him to other types of squash like acorn and delicata.

Delicata Squash :: Set the Table

Roasted Delicata Squash, Pecand & Sage :: Set the Table

This roasted delicata squash with pecans, sage and (warm) miso dressing is one of my new favorite ways to enjoy all the flavors of fall. The squash is delicate and nutty on its own but becomes even more lovely with the addition of buttery pecans, crispy sage, and the sweet-salty flavor of shiro (white) miso dressing.

Roasted Delicata Squash :: Set the Table

This is a great dish to make for Meatless Mondays. With a simple salad or topped with a fried or poached egg, you can easily make this in under 30 minutes.

What are you favorite dishes to make with squash this time of year? I need to expand my horizons so I can take full advantage of all the squash varieties out there!

Roasted Delicata Squash with Sage, Pecans + Miso Dressing

Yield: 4-6 servings
Ingredients

• 1 medium delicata squash, seeded and cut into 1/4 inch slices
• 2-3 tablespoons walnut oil (olive oil also works just fine)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup loosely packed sage leaves
• 1/2 cup roughly chopped pecans
• 2 tablespoons shiro (white) miso paste
• 1 teaspoon sesame oil
• 1 garlic clove, crushed
• 1 tablespoon rice vinegar
• 1/4 cup water
• salt to taste

Instructions

1. Preheat the oven to 425 degrees F.
2. Spread the delicata squash slices on a large, rimmed baking sheet.
3. Drizzle the squash with the walnut oil and toss to combine.
4. Sprinkle the squash with the salt and pepper. Toss one more time and spread in an even layer (no overlapping!)
5. Place the baking sheet in the oven and roast the squash for 10 minutes.
6. After 10 minutes, add the pecans and sage leaves to the pan and roast for another 5 minutes until the pecans are barely toasted and the sage leaves are crisp. Watch carefully so nothing burns!
7. Meanwhile, heat the sesame oil in a small saucepan over medium-low heat.
8. Add the garlic clove and gently cook for about 1 minute until the garlic is fragrant and has infused the oil.
9. Add the miso paste, rice vinegar and water.
10. Stir until the miso paste is smooth and the dressing is warm.
11. Season with salt to taste. Keep warm until ready to use.
12. Transfer the squash, pecans and sage leaves to a serving plate (or divide among 4-6 plates) and drizzle with the warm miso dressing.
13. Serve immediately.

Savory Corn Pancakes with White Cheddar & Rosemary

I'm back home after a brief but wonderful trip to Crested Butte where all I had to do was take care of myself and the dog. It was magical. Really. I don't remember the last time I had so few responsibilities. I meant for the trip to be a sort of work retreat as well, but I left my charger for my laptop at home (perhaps that was on purpose?) and instead spent time sitting in a hot tub gazing at a 360 degree view of the mountains, drinking wine, and sitting in front of the fireplace drinking hot cocoa and reading. It was rough. I can tell you feel really bad for me.

It snowed the first full day of my stay and I loved every second and every snow flake. The photo above is what it looked like the following morning. The brightest blue sky, snow capped mountains, and bright yellow bursts of aspen groves. Perfection.

No matter how long I'm away from my own kitchen, it takes me some time to get back into the swing of things. Today I eased back into my cooking routine by whipping up some savory corn pancakes with fresh rosemary and sharp white cheddar cheese. Topped with honey and a little butter, they were perfect for a slightly chilly fall morning. Riley LOVED them. And so did I. They will definitely be making another appearance at our table. Perhaps next time they will be a dinner item topped with a little chard and a poached egg. I think yes.

Now, don't go telling too many people about this, but I used a boxed mix for cornbread as the base of this recipe. Shocking, I know.

The great thing about these pancakes is that you can make them into waffles, or you can add different flavors like feta cheese and fresh thyme, cheddar cheese, jalapeños and cilantro, or any other combination that strikes your fancy. Just remember to toss your add-ins with the dry ingredients before adding the wet ingredients. They will be more evenly distributed that way and you won't have to over-mix your batter.

Savory Corn Pancakes with White Cheddar & Rosemary

Ingredients

• 1 box Jiffy cornbread mix
• 1 egg
• 3/4 cup milk
• 2 tablespoons olive oil
• 1 cup shredded white cheddar cheese
• 2 tablespoons fresh rosemary, chopped
• walnut or canola oil for cooking
• honey
• butter

Instructions

1. Pour the cornbread mix into a large bowl. In a separate small bowl, whisk the wet ingredients together.
2. Toss the shredded cheese and rosemary with the dry ingredients.
3. Stir the wet ingredients into the dry ingredients until just combined. The batter will be lumpy but that's OK.
4. Grease a large pan or griddle with a little of the walnut or canola oil and heat over a medium-low flame. The pan is ready when drops of water evaporate almost immediately when splattered in the pan.
5. Use a 1/4 cup measure to scoop batter into your prepared pan. Cook until the edges of the pancake are dry and small bubbles rise to the surface. Flip and cook an additional 2 minutes. If the first pancakes becomes too dark or not dark enough, adjust the heat as necessary.
6. Serve drizzled with honey and topped with a touch of butter.

Comfort Food Catch Up

Have you seen the comfort food recipes coming out of my kitchen lately? Two of my favorites are the creamy macaroni and cheese and Lorraine's meatballs with buttermilk mashed potatoes. Out of this world. Head over to Whole Home News to check out my most recent posts!

Butternut Squash + Coconut Soup

We woke up to a chilly, windy, rainy day today. Some people might not appreciate a Monday morning so gray, but I love it. Mornings like this one were not an unusual occurrence growing up in Minnesota or during our few years in Japan. Here in Colorado, it's typically a different story. We are blessed with lots of sunshine and blue skies which, as surprising as it may be to some, can get very boring. I love a good dose of vitamin D, but everyone needs a cloudy day to curl up under a blanket with a warm bowl of soup on their lap and a good movie on the television.

I'm a big fan of watching When Harry Met Sally this time of year. What are your favorites?

Roasted Butternut Squash :: Set the Table

I love soups that require very little effort but result in a kitchen filled with delicious smells. This butternut squash soup is the perfect example. The main ingredients are all roasted on a large sheet pan with some olive oil. Forty-five minutes later, beautifully roasted and slightly golden, the onions, squash and garlic are tossed into a pot with some stock. Then the whole lot is blended to a beautifully creamy texture and dressed up with some Asian seasonings like coconut milk, fish sauce, soy sauce and lime juice.

Roasted Butternut Squash + Coconut Soup :: Set the Table

The great thing about this is that it is a fun twist on a classic soup. I even add nutmeg, just as you would with a more traditional recipe. I think this is a great transition recipe when you're going from summer to fall thanks to the summery flavors of coconut and ginger.

And while we're talking about putting a new twist on classic recipes, I've discovered that this is the absolute best way to introduce new flavors to my little toddler. His taste buds are pretty conditioned to foods with lots of flavor (for example, he insisted on eating his fathers mildly spicy Pad Thai the other day rather than his blander, sweeter rice noodles with peanut sauce), but sometimes he resists trying new things. He already loved the flavor of butternut squash, so adding some new ingredients to this soup helped ease him into some tastes we don't have on a daily basis.

If you're feeling a little skiddish about welcoming fall into your life (clearly not the case for me, but maybe it is for some of you), this might be just what you need. Cozy and comforting for fall with bright and flavorful hints of summer.

Butternut Squash + Coconut Soup

Ingredients

• One 2-3 pound butternut squash, halved lengthwise
• 1 small yellow onion, cut into wedges
• 2 garlic cloves, peeled
• 2 tablespoons olive oil
• 2 1/2 cups chicken stock (make it veg by using vegetable stock)
• One 12 oz can coconut milk (light or regular)
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon ground ginger
• pinch of ground nutmeg
• 1 teaspoon soy sauce
• salt to taste

Instructions

1. Preheat your oven to 350 degrees F.
2. Line a large baking sheet with parchment paper and drizzle it with the olive oil. Place the squash halves, cut side down, on the baking sheet. Scatter the onion slices and garlic cloves around the squash pieces, tossing to coat in oil.
3. Roast the vegetables for 40 minutes. Use a spatula to remove the onions and garlic from the pan and place them in a bowl. Set aside. Return the squash to the oven and roast another 20 minutes or until easily punctured with a knife.
4. Allow the squash to cool slightly, then scoop the flesh out with an ice cream scoop or large spoon. Put the squash flesh, onions and garlic in a pot with the chicken stock. Bring to a simmer and allow to cook for about 10 minutes. Remove from the heat.
5. Using an immersion blender, blend until smooth. Alternatively, put the soup in a blender in small batches, cover with a towel and blend until smooth. Always be careful blending hot liquids because they can explode. Big mess. Also, ouch.
6. Return the soup to the original pot over medium-low heat and stir in the coconut milk, fish sauce, ground ginger, nutmeg and soy sauce. Heat through, then remove from the heat and stir in the lime juice. Taste and adjust seasoning as desired.

Baked Eggs, Rainbow Chard + Yogurt

Rainbow chard has been the most surprising thing I've grown this summer. I've cut it down and frozen a good portion to use in soups and stews this winter and it just keeps growing back with a greater yield each time. I basically have chard coming out of my ears. As a result, I've been scouring my cookbooks looking for new ways to feature greens in simple dishes that I can have for a quick, healthy lunch. This recipe for baked eggs came from Plenty by Yotam Ottolenghi and it has changed everything. About lunch, that is.

Most days, lunch consists of odds and ends from the refrigerator. That's not always terrible, but sitting down to a proper meal like this one is infinitely more fulfilling. Taking a few quite minutes to enjoy delicious, nourishing food is something I take for granted and really shouldn't. This meal reminded me of that, with it's comforting flavors and luxurious textures.

One of the greatest parts about this meal is how easy it is. The greens (I used rainbow chard but you can use anything- Ottolenghi calls for arugula) are simply sauteed in olive oil, then the eggs are tucked into the greens and baked until just set. The magic really happens with the addition of garlicky yogurt and melted butter infused with chili flakes and paprika. It is truly a perfectly balanced, delicious meal.

Baked Eggs, Rainbow Chard & Yogurt

Ingredients

• 4 cups rainbow chard or greens of your choice
• 2 tablespoons olive oil
• salt
• 4 eggs
• 3/4 cup Greek yogurt
• 1 garlic clove, crushed
• 4 tablespoons unsalted butter
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon smoked paprika
• 6 sage leaves, shredded

Instructions

1. Preheat the oven to 300 degrees F.
2. Heat the oil in a large pan over medium heat. Add the chard and saute until wilted and most of the liquid evaporates.
3. Transfer the chard to an ovenproof dish or skillet and make 4 holes for the eggs.
4. Break an egg into each hole.
5. Bake for about 15 minutes or until the whites are set. Watch them carefully because the eggs will go from not done to over done very quickly.
6. Meanwhile, combine the yogurt, garlic and some salt. Set aside.
7. Melt the butter in a small saucepan and add the red pepper flakes and smoked paprika.
8. Cook until the butter is infused with a nice red color and just begins to foam.
9. Add a pinch of salt and the sage. Remove from the heat.
10. Remove the eggs from the oven and top with a dollop of yogurt and drizzle with butter.

*Recipe barely adapted from Yotam Ottolenghi