Greetings wonderful readers,
Our blog will be moving, and your subscription will be coming along with us.
However, if you are simply a “follower” but do not receive our posts in your email (and would like to!), please subscribe to our new blog site: www.butterbeanskitchen.com/blog - scroll to the bottom and you will see a subscriptions option.
Thank you all for your continued support and love for all things Butter Beans, I am looking forward to sharing and connecting with you on our new site!
Photo courtesy of _rockinfree
Winter is the time for soup to shine!
There is nothing simpler and more satisfying than a creamy (dairy and gluten free) potato leek soup. The combination simply soothes the soul.
Here’s how to make this rich soup in just 20 minutes:
Inspired by epicurious
Prep Time: 3 minutes Total Time: ~20 minutes
- Handful of red potatoes, cut into 1/2 inch thick pieces
- 1 leek, cut into half moons
- 2 T olive oil
- 2 C water (or stock)
- kosher salt to taste
- black pepper to taste
1. Prep: Rinse potatoes and leek. Cut potatoes, remove the top (where it starts to diverge), and the bottom root of the leek, cut down the middle, then into half moons. Take out your pan, wooden spoon, food processor, or immersion blender.
2. Cook: Add olive oil to a deep pan, over medium-low heat cook the leeks with a dash of salt, and cover for 8-10 minutes, until soft. Add in water, cover and bring to a simmer. Add in potatoes, cover and simmer for ~10-20 minutes, or until soft.
3. Blend: In your food processor, puree 1/2 of the soup mixture. Place soup mixture in a big bowl, then mix in the other 1/2 of the soup from your pan. Mix well, then serve. Season with a drizzle of olive oil, salt and pepper to taste.
Photo courtesy of sethoscope
With the holidays coming up, we wanted to wish you all a peaceful, and enriching time with family and friends.
Here is a fun way to share with your loved ones: think of someone who will be at your holiday festivities, and has made an impact on your life. Write them a gratitude letter, then read it to them in person. This exercise will not only set the tone, but will also foster a deeper connection to your loved ones during this time of togetherness.
Take a step back from all of the holiday craziness, and try to remain present and positive when celebrating with family and friends, no matter what they bring to the table.
Happy holidays, see you in 2014!
Photo courtesy of Roger’s Eye
We are sharing a recipe that we just cooked up in our recent cooking class with our students.
It was such a hit that we thought maybe your kids (or you!) would love it too.
After seeing the ingredients that we were going to use for our class, the students were a bit hesitant to continue.
Carrot tops? Pumpkin seeds? Squash?!
Only after roasting our squash, blending up our pesto, and digging in, did our students realize that they had just created one of their most delicious meals yet!
Here’s how the transformation happened. Who knows, it might open your mind up as well!
Prep Time: 5 minutes Total Time: 45 minutes
- 1 small spaghetti squash
- 3 T olive oil
- 1/2 T basil
- 1/2 T thyme
- ½ T rosemary
- 1/2 t sea salt
- 1 bunch carrot tops = 1 C lightly packed carrot leaves
- 1/2 C olive oil – add more for a smooth consistency
- 1 garlic clove
- 1/2 C fresh basil
- 1/4 t salt
- 1/2 C pumpkin seeds
- 1/2 C parmesan
- 1 T honey (optional)
- black pepper, to taste
1. Prep: Preheat the oven to 375F. Cut squash in half, place on baking sheet, drizzle oil on each, and add herbs and salt. Cook for 45 minutes, or until soft. You can also steam for 15-20 minutes, until soft. Rinse carrot tops, and basil thoroughly (sand is no fun).
2. Process: While the squash is cooking, blend up your pesto. Add all ingredients into your food processor, and blend until smooth.
3. Assemble: Shred squash into spaghetti strips (you can do this with a fork), add pesto, then mix together. Enjoy!