Chickpeas, Asparagus and a Splash of Lemon Salad So Good You Might Weep

Yes, it's true. "I'm a weeper. I weep."

(To borrow a line from one of my favorite movies, The Holiday, which does indeed make me weep.)

Just this morning I started weeping while making the kids' lunches. One may have thought it was because if I have to make one more school lunch I may start weeping and never stop.

But no, that wasn't it. Could have been but no.

(And yes, I could have my children make their own lunches but I have control issues.)

Out of the blue, I started thinking about how I'll have a daughter in high school next year. (!?!) And I teared up, right there, on the spot. Only 4 years left...

My daughter gave me a little hug, sighed and said, "Oh, Mom...." And then, went back to primping.

The 11-year old just shook his head and the 6-year old reminded me how he'll still be here.

And so it's been with all of this "cleaning out" and organizing, I've been a little weepy.

As I backed my car up to the donation center, I found a lump in my throat as I handed over the plastic, muti-colored alphabet mat (that I never liked). I blinked back tears as the Princess Party Tent was handed over even though I cursed that thing every time I had to set it up. A wave of nostalgia hit me as I pulled out the bag of pixel blocks that no one ever played with but I'd been holding onto for years and years because someone might.

I'm starting to think that the reason organizing and cleaning out can feel so overwhelming isn't the actual organizing and cleaning out but the letting go. Darn those kids...growing up and all.

Once I returned home, however, I felt a little lighter. Like a little weight had been lifted and I haven't missed the mat, tent and blocks once...until now as I'm typing this. Now, I'm blinking back tears.

And sometimes this is the way I feel when I face my fridge and try to figure out what to make for lunch or dinner...again. And sometimes just the thought of cooking again can make me weep. (Where's my personal chef when I need him?) I stand back from the fridge, observing, knowing that with all the little bits here and there, I should be able to pull something together.

And then, out of the blue, I'll remember that I have an entire case of garbanzo beans in the garage for all that hummus I was planning on making...but never did. And I'll remember a recipe I recently read that sounded intriguing and I'll start pulling out my version of that recipe.

Before I know it I'm sitting down to a lunch composed entirely of bits and pieces from my kitchen (and the garage) that needed to be cleaned out and used up. And as I sit there eating my scrumptious little lunch, I'll feel a little lighter. I'll feel that a little weight has been lifted.

And I won't be weeping, but simply enjoying, unless of course you remind me that my daughter is going to high school next year which I just reminded myself by typing it and then, well, then I might start weeping...again.



PS: You see, it never ends. I mentioned to the 6-year old how beautiful all of the cherry blossoms scattered all over the ground are. A bit like snowflakes. Grabbing a single petal, he runs inside and makes me this. Tears...

Chickpeas, Asparagus and a Splash of Lemon Salad
Inspired by Molly Wizenberg's recipe in Bon Appetit April 2011

So Ms. Molly, who's delightful blog, Orangette, I can't get enough of, had a chickpea salad recipe published in the April issue of Bon Appetit. It caught my fancy especially considering the case of chickpeas (garbanzo beans) I have in the garage that needs to be used up. Of course, I had to give it my own twist such as adding asparagus to it and setting it on a bed of lettuce. Simply delightful. A welcome change from all the winter food we've been having for so so long.

Ingredients:
1 sm/med garlic clove, peeled and minced
2 tbsp fresh lemon juice - 1/2 lemon
2 tbsp olive oil
pinch of salt
palmful of Italian parsley, coarsely chopped (approx 1 tbsp)
1 15 oz can garbanzo/chickpeas, drained and rinsed
roasted asparagus spears, cut into 1-inch segments, about 6 or whatever you have in the fridge
1/4 c grated Parmesan cheese
couple handfuls of baby greens

Directions:
Whisk together your garlic, lemon juice, olive oil, salt and parsley. If you have time, I would set this mixture aside and let the flavors "meld" for at least 10 minutes or up to an hour but if there is no extra time to be had you can continue on with delicious results.

Gently stir in your chickpeas, asparagus and Parmesan.

Spoon onto a bed of baby greens or whatever greens you love.

Munch away. Enjoy...

PS: A dear friend of mine told me that her sister mixed together garbanzo/chickpeas, sliced cherry tomatoes, olive oil and kosher salt this past weekend and served it alongside grilled steaks.

PPS: The above mentioned daughter who is headed to high school next year is 14 today. (sniff, sniff) While I try to keep dinners quick and simple on the weeknights, when it's a Birthday night, I do a little more. I'm planning on serving this salad tonight along with grilled chicken sausages, asparagus/pea risotto, strawberries and Birthday cake. It's making my stomach rumble just thinking about all that Birthday dinner goodness.

Here's my sweet girl back when she played in the Princess Party Tent....sigh.

....

Organizing Project:
I got nothin'... although, as I said above, I did actually make it to the donation center.

....

AM Northwest
I realized I never posted this on La Pomme last week. So, in case you're interested, here's a live version of yours truly along with lovely Helen making Apple and Rhubarb Baked in a Pie on AM Northwest. Cheers...



If you are unable to view a video screen above this line, click here to be taken directly to the link.





All original text and photographs copyright: Carrie Minns 2009-2011

Tis the Season for Herbs

"There's a few things I've learned in life: always throw salt over your left shoulder, keep rosemary by your garden gate, plant lavender for good luck, and fall in love whenever you can." - William Shakespeare



Ever since I started having herbs in my garden it has made all the difference in my cooking. Being able to walk out the door and snip a few sprigs of oregano or a few sprigs of rosemary as opposed to getting in a car to buy a bundle makes me search for reasons to cook with fresh herbs.

What types of herbs to plant in your yard or in a pot on your back porch can take a little bit of "trial and error." Figuring out which herbs you actually use or which ones grow fairly easily in your yard can take a few seasons but it's worth the effort.

If I could only choose one herb to plant, I would choose rosemary. The deer won't touch it, it's fuss-free and it has endless uses. An herb workhorse, indeed.

The herbs that I use year-round and that usually make it through the winter in pots are: rosemary, thyme, and oregano. I also plant sage but I don't find that I use it very often.

The herbs I plant in late spring that will last until late fall are: Italian parsley, cilantro (lots of it) and lemon verbena only because I love how delicious it smells.

And then later, when it warms up a bit, a pot of basil. No herb garden should be without.

Just curious, what are your favorite herbs to plant in your yard? If you could choose only one, what would it be?



PS: I had a few friends asking me about keeping herbs in pots watered. I have yet to set up any kind of drip system and the self-watering pot inserts that I've tried haven't worked very well but I did stumble upon these "hydro-mats" last season and it made a huge difference in cutting back the amount of watering I had to do during the summer. I used it for my herbs as well as for my flower boxes.


All original text and photographs copyright: Carrie Minns 2009-2011

Peas and Carrots, Carrots and Peas Spring Soup

I sit here in the shadows just out of sight like my mother did before me. There but not there. Still needed but not seen.

Watching you with your friends. Linking hands with these friends as you jump unabashedly into the water. Holding handstand competitions.

Saddling up to these friends on the chair lift. Laughing and singing and bumping each other before the ride is over and you're off down the slopes again.

Watching you from the kitchen window as you ride your bike...still with training wheels...down the street. Dragging your feet to slow you down as the pavement dips a little. Around the neighbor's driveway and then confidently back up the street.

You glance at the kitchen window hoping I'm there. I am. You give me a nod, a smile and you're off again.

Standing near you as you chop your carrots, your leeks, your potatoes. Teaching you but not watching you as you put your vegetables into the pot. Pour in the stock. Stir it around. Smelling your creation. Feeling a wave of confidence as those first tantalizing smells waft up toward you.

Laughing with you as you question my dinner-making music, "Oh no, Mom. Is this Norah Jones again?"

Sitting near you at the table as we toast you...the chef.

And I know you won't remember that I was there.

You'll remember that you swam and you skiied, you rode your bike and you cooked but you won't remember that I was sitting there off to the side...just like my mother did for me.

But someday when you're a parent you'll do the same thing.

Watching from the shadows as your children grow up.

Peas and Carrots, Carrots and Peas Spring Soup
I have spent the past month making pea soup in all various forms. I think you know by now that I have a soup fetish. Can't help it. Besides being "delicious and nutritious" it makes for easy clean-up...one pot...and it sits so nicely on the stove over low heat waiting for family members to come home at various times, ladle it up without any help from me and taste its glory.  Now, while my daughter and myself enjoyed all the different pea soups that I concocted (we're easy to please seeing as there's not much we don't like) and the Rooster and my littlest one at least finished their bowls,  I couldn't get a pea soup past the 11-year old. So, I employed the old "They tend to eat what they make" trick and dragged him into the kitchen with me. Here's what we came up with....which he devoured with flourish.

Ingredients
2 tbsp olive oil
2 leeks, chopped (white and light green parts only)
2 med/large carrots, peeled and diced
couple pinches of kosher salt (1/2 tsp each)
few cracks of black pepper
2-3 garlic cloves, minced
2 qts chicken broth
1 tsp Herbes de Provence (Italian seasoning will work too.)
4 medium potatoes, thin or thick skinned, cubed. If thick skinned, make sure to peel them.
a bit of parmesan cheese rind (If you don't have this, not to worry, just skip it.)
2 c fresh or frozen peas

Optional toppings
5 slices of bacon, cooked and crumbled
Chopped chives, basil, Italian parsley or any other fresh herb you enjoy
Grated parmesan cheese


Directions
In a heavy-bottomed soup pot, heat your olive oil. Add in your chopped leeks, the pinch of salt and cracks of black pepper. Give it a stir and begin to sauté on low heat. Peel and dice up your carrots then add them to the pot. Give it another stir and sauté the whole works for about 5-8 minutes or until the leeks and carrots are beginning to soften.

Add in your garlic. Give them a whirl and sauté for another minute or so.

Pour in your chicken broth. Sprinkle in your herbs. Plop in your potatoes. Add another pinch of salt and couple of cracks of black pepper. Stir. Bring to a boil. Reduce heat and simmer for about 20 minutes (or until your potatoes are softened) with the lid askew.

If using frozen peas, add them in when the potatoes have been cooking for 10 minutes. If using fresh peas, add them in when the potatoes have been cooking for 15 minutes.

Set out the delicious toppings and let your family, your guests, yourself spoon the fragrant spring soup into bowls and sprinkle on the toppings like it's an ice cream sundae bar.

I put out a crusty loaf of bread, a ramekin full of Goat Cheese Love, some sliced up Opal apples and called it dinner.

Enjoy....

Yield: One big pot-full

PS: A little note about the peas. I know that some of you...even some of my dearest, closest friends...do not like peas. I cannot understand this as I can't get enough of them but if you are the type who does not care for the little green orbs this soup is still delicious without them. Just leave them out. You could toss in a handful of orzo pasta the last 10 minutes of cooking instead...or not.


Peas, Peas and More Peas, Please
More pea recipes here on La Pomme de Portland... Peas and Pancetta, Spring Birthday Soup
A round up of kid-friendly Pea Recipes over on Babble. Personally, I'm looking forward to trying the Spring Pea & Parmesan Risotto recipe.
And lo and behold a Spring Sweet Pea and Asparagus Pickling recipe from White On Rice Couple.


Can't get enough of....
Katie Quinn Davies food photography. Check out these beautiful spring photos the Irish lass livin' Down Under took for Martha Stewart Living.


Speaking of Peas and Carrots
Love these particular Peas and Carrots from Williams-Sonoma.


The Organizing Project
Wonder of wonders, miracles of miracles!! I have officially finished organizing the legos, the toy closet and the under-the-stairs closet. It only took me 3 months but hey, I did it!! I cannot tell you how amazing this feels. I thought I would share a few before and after photos for your viewing pleasure.

BEFORE

AFTER

Next up, the 6-year old's closet and dress-up drawer. (BTW, he's no longer the 5-year old since we celebrated his birthday over spring break. So bittersweet....)



All original text and photographs copyright: Carrie Minns 2009-2011

Appetizers, Apples and Antics on AM Northwest

The past week has gone....I don't know where. It vaporized. I don't know about you, but I'm having trouble staying on top of things. Luckily, as I've mentioned before, my sweetie has already started the Christmas shopping.

Thanks to a gentle reminder by my thoughtful mother and father, I realized I never posted the video from last week's AM Northwest segment. So, this is for you, Mom and Dad...and anyone else who may have an interest in learning about homemade applesauce and a tantalizing appetizer all made with seasonal ingredients. And, one last note, should you decide to view the following video....after viewing it himself, my sweetie showered me with all of the appropriate accolades just like a good husband should (whether they are true or not) and then, off-handedly remarked, "Lots of sound effects going on in this one." What can I say? With the way my brain operates these days, it's a wonder I can even string a sentence together, so when I'm at a loss for the appropriate word, I fill in with sounds.


If you are unable to view the video above this line, click here to be taken directly to the website.

Hope you all have a safe and Happy Halloween!

And, hopefully you're not like me, with a mouth full of canker sores already from raiding the Halloween candy I've stashed away from the kids. Wish someone would stash it away from me!

Cheers,
Carrie

All original text and photographs copyright: Carrie Minns 2009-2010

Pasta e Fagioli Soup for a Tired Mind

It's only Monday and yet, I woke up exhausted. The kind of exhausted that hits you to the core. I thought, "Gads...I need a weekend to recover from the weekend." Somehow I managed to drag myself downstairs and throw lunches together for my children. The standard fare...peanut butter and jelly, grapes, a couple of cookies, some water. Under the circumstances, it was the best I could do. After setting the finished lunch boxes on the counter, I started making my way around the house to open all of the blinds. Growing up, I would watch as my mother would put down every blind in the house in the evening and then, reverse this daily ritual in the morning. I seemed to have inherited it. This closing down or opening up our home every evening and every morning. As I pulled back the curtains in the living room, my eye caught the ever-growing flock of weeds in my flower bed. They almost seemed to be taunting me as they waved back and forth in the windy weather. Right next to them was the patch of proliferating clover that seems to be taking over my lawn. I sighed, looked at the rain pouring down and thought, "Not today."

For the first time in weeks, everyone was off in his own corner of the city. No one was home sick. The house was silent. Out of sheer will power I hopped up on the elliptical machine for 30 minutes hoping that might give me a burst of energy. As my legs went around and around like a gerbil in a habitrail ball, I watched a recorded episode of Parenthood. I realized I must really be losing my mind be tired because I cried through the whole thing especially the part where the father says to his teenage daughter, "You're right. There is a double-standard and it's not fair. But you're my daughter. And......life's not fair." I thought about the time in high school when I was at a friend's house. Her parents were away and we were hanging out there with her older brother and his friends when suddenly my Dad shows up and yanks me out of there. At the time I was mortified and thought he was over-protective and nuts but now, of course, I realize he was just trying to keep me safe.

Somehow I managed to tackle the stack of bills, the "overflowing" email in-box and fetch my youngest ones from school. But then, when it came time to tackle dinner, the will-power started to wane. Too tired to go to the grocery store, I stood at the door of the pantry praying something would pop out at me. We'd had pizza last week more times than I care to admit. I couldn't serve it again.  I spied a half used box of orecchiette pasta and some canned beans on the shelf. Grabbing those, the gears in my mind slowly started to turn. In the fridge, I found some pancetta left over from last week's big day. An onion on the counter. And, out on the deck, were my newly planted herb boxes just waiting to be put to use.

As I laid our dinner of Pasta e Fagioli soup, greens with a homemade vinaigrette and some "day-old" bread I had livened back up with parmesan cheese sprinkled on top and a quick run under the broiler, I was relieved that I wasn't putting pizza on the table...again. Watching my family enjoy this simple meal, I reminded myself that, even at our most exhausted, it's amazing what we can come up with if we just take a moment to look around and see what's there.

Pasta e Fagioli Soup
Inspired by Giada De Laurentiis' recipe of the same name 

I have been making this dish for years and my kids love it. I tend to fall back on this when I can't think of  anything else to make because I usually have all of the ingredients in the house and it's so simple to put together. I always make it with kidney beans but I suppose you could switch those out for another kind such as cannellini beans if you would prefer. I have a little herb garden that I keep year round on my back deck so I always tend to have fresh herbs around (unless an ice storm has come through and killed everything) but you could definitely use dried herbs if the fresh aren't available to you.

Ingredients:
4 sprigs of fresh thyme
1 med fresh rosemary sprig
1 bay leaf
1 tbsp olive oil
1 tsp of butter
1 cup chopped onion
3 ounces pancetta or bacon, chopped
2 garlic cloves
8 cups reduced-sodium chicken broth
2 (14 1/2 ounce) cans red kidney beans, rinsed and drained
3/4 cup penne pasta (or any other "smallish" shaped pasta)
freshly ground pepper
freshly grated parmesan cheese


Directions:
Heat a large, heavy saucepan over medium heat. Add your olive oil and butter and heat until butter is melted. Add your onion, pancetta and garlic and saute until the onion is tender and transluscent about 5 minutes. Add the broth, beans and herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. At this point, using tongs or a slotted spoon, pull out the stems from the herbs and the bay leaf and discard.

Add your pasta, cover and boil, until pasta is tender but still firm to the bit, about 8 minutes.

Season your soup with pepper. Ladle into bowls and and sprinkle with parmesan cheese. Enjoy.

Yield: 6 servings or so



All original text and photographs copyright: Carrie Minns 2009-2010