Lentil and Fire-Roasted Tomato Soup for the Soul

I remember the moment distinctly. When she noticed. When she asked me about it. Back in the days when I would drive my 5-year-old daughter 30 minutes to attend a 30-minute "ballet" class and then, 30 minutes back home, all with her younger brother in tow. Back when I didn't make things very easy on myself.

Darkness had already settled over the city. We were making our way back across the river. The White Stag was lit up in all his glory and the kids were trying to spot Big Pink. Our car was brought to a halt at the far end of the bridge. We waited for the light to turn in our favor.

Directly outside our car window was a man, in tattered clothes, going through a dumpster. Looking for food, perhaps? Clothing? A blanket?

My daughter noticed and immediately asked me, "Mommy, what is that man doing?"

What do you say? How do you explain "homelessness"?

So, I did the best I could to try to explain being homeless to a 5-year old. When I was finished with my dissertation, she says to me, "Mommy, if we couldn't buy food we wouldn't have to worry. We could just go to Costco and eat the tasters."

If only it was that easy.

Maybe you're like me, I don't know, but I struggle with how to help someone who is homeless. Do I give him money? Buy him some food? Point her to a shelter? Act like I'm busy and look the other way?

When Transition Projects asked me if I would highlight their organization here on La Pomme and give an extra-special shout out to their Soup for the Soul fundraising event taking place Thursday, February 24th, I said, "Absolutely!"

Years ago I was involved in a different fundraising event for Transition Projects and what I came to love about this particular organization is the way in which they not only shelter someone who is homeless but literally provide him with all of his basic needs. Once those needs are met, Transition Projects can then help that person build up the skills he needs to become self-reliant and overcome barriers to housing and income.

And it is quite eye opening when Transition Projects gives these residents, formerly homeless people, cameras and asks them to photograph where they once slept.

An incredibly basic human need.

A safe place to sleep.

I feature some of their photographs here. The whole collection has been gathered into a book called, Where I Slept: Being Homeless in Portland.

So, perhaps you and your sweetie weren't able to properly celebrate Valentine's Day. Instead you were surrounded by youngsters who think of this holiday of love as the second-coming of Santa Claus. Why not consider a romantic evening out at Soup for the Soul?

Lentil and Fire-Roasted Tomato Soup

In honor of Soup for the Soul, I present to you one of my heartier soup recipes. I love to make this soup when it's rainy and cold and something warm sounds so inviting. I find that we eat a lot of "brown" food in the winter and one thing I particularly like about this dish is the color found popping out of every spoonful. From the bright orange carrots to the red tomatoes to the vibrant green spinach. Those colors give me an extra added boost of energy I desperately need this time of year.

As for the ingredients I have listed below....if you don't have the cheese rind or fresh parsley, don't sweat it. You might need an extra pinch or two of salt or pepper. Maybe an extra sprinkle of grated parmesan. And of course, regular tomatoes can be used in place of the fire-roasted ones. But don't skimp on the French green lentils. They really make a difference in soup. They hold their shape better than other types of lentils.


Ingredients:

1 c French green lentils (sometimes known as Du Puy)
2 tbsp olive oil
2 leeks chopped, white and light green parts only (could substitute 1 lg yellow onion)
3 garlic cloves, minced
1 c celery, diced (about 2-3 stalks)
1 c carrots, peeled and diced (about 2 large)
2 Bay leaves
1/2 tsp salt
freshly ground black pepper
a bit of parmesan cheese rind
3 tbsp chopped fresh Italian parsley (plus more for garnish)
8 c (2 qts) low-sodium chicken broth
1 28 oz can fire-roasted tomatoes, diced
3 c baby spinach leaves
freshly grated parmesan cheese

Optional: 1 lb kielbasa or other pre-cooked sausage links, diced

Directions:

Put your lentils in a medium bowl. Pour enough boiling water over them to cover by 2 inches. Set aside for 20 minutes.

Meanwhile, heat a large soup pot over medium heat. Add your olive oil. Once heated, add your leeks, garlic, celery, carrots, Bay leaves, salt and pepper. Saute over medium-low heat for 8-10 minutes or until your vegetables have started to soften.

Next, add your cheese rind, parsley, chicken broth, tomatoes and lentils. Bring to a boil. Then, reduce heat and simmer uncovered for 30 minutes.

Stir in your spinach leaves and simmer another 10 minutes or until lentils are softened. If you are adding in sausage, spoon it into the pot now as well.

Ladle into bowls. Sprinkle on grated parmesan cheese and chopped parsley. Enjoy.


Yield: One big pot-full

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

Shrimp Fresco for Just the 5 of Us

As they circled back round past our home once again, we waved and hollered "good bye" and "drive safely" to them with all the fanfare as the first time. I watched as my 10-year old darted through beach grass and hopped over rocks trying to make it to the next driveway before they did. Trying to make the time with his beloved cousins last a little bit longer and then....my sister-in-law, my niece and my nephew were gone.

We had, of course, performed this same good-bye ritual, with the hugs, the waving, the blowing kisses, the circling around a few times, the week before when my sister and her little ones had left. After they had driven out of sight, my 5-year old had tapped me on the arm and said,"Mom?" When I turned to look at him and reply, "What?", I could see that he was trying to keep his lower lip from quivering as he asked me, "When will we see them again?"

Once my sister-in-law's car was out of sight, the 5 of us silently headed back toward the house that had moments ago been teeming with activity and now suddenly seemed very empty and quiet. Each of us, perhaps, a little wistful that the last of the vacations within summer vacation was drawing to a close.

Now, I would be lying if I didn't come forth and say that sometimes, during the past couple of weeks with all of the cousins, the noise level and chaos grew to such heights that I couldn't even hear myself think. And other times, like a good housewife right out of the 50's, I would hear myself holler, "My nerves!" and then, proceed to pour myself an old fashioned a nice, chilled glass of Pinot Gris. But...even with all of that said...I wouldn't change the time spent with all of us together. And once it was over, a bit of emptiness seemed to settle over the house.

That first day of just the 5 of us, we each retreated to our own corner. Some reading, others listening to music, another dozing in front of the TV. Not sure what to do with the calm. But soon there came requests for walks to the ice cream store and bike riding along the paths. And the next day, we hauled ourselves down to the beach. My older two out in the ocean. My little guy quietly, but with great intensity, building sandcastles and me and my sweetie....simply sitting. Next to each other. And watching.

And in the evening, as I stirred the heavenly mixture of garlic, tomatoes and white wine for our shrimp pasta and hummed quietly to The Sea, I thought about how, even with the food, there was something comforting about the rhythms of my own family. Knowing our likes and our dislikes by heart. The schedule we needed to be on...or not. How much activity we needed or how much we could simply "be". And even though I had been sad to say good-bye to the cousins, there was definitely something lovely, harmonious even, about simply being together....just the 5 of us.

(That is until the boys practically broke out into a fist fight over not just legos but lego heads...you know those teeny, tiny pieces that go on top of lego guys and of which we have at least a hundred, but apparently only one of those hundred would do....but hey....the calm was nice while it lasted.)

Shrimp Fresco with Angel Hair Pasta
Adapted from Flavors by Michael Northern

I have to reiterate how the aromas wafting from your stove while you are making this dish are so heavenly they will attract not only your family members but people off the streets. The original recipe called for crabmeat but since neither standing at the counter picking a pound of crabmeat or paying for already picked crab meat sounded appealing, I went with shrimp. Also, being the vegetable pusher that I am, I made this one time with double the spinach but I wouldn't do that again. It was too much and overpowered the dish. And one final note, be careful not to overcook the cherry tomatoes otherwise you're left with skin bits throughout the dish that some people will refuse to eat.

Ingredients:
1/3 c extra-virgin olive oil
1/4 c finely chopped garlic (about 8 cloves) Don't skimp on this!
3/4 c dry white wine
1 pound medium shrimp, peeled and deveined
1 1/2 pints cherry or grape tomatoes, halved lengthwise
2 tbsp butter
4 c firmly packed baby spinach leaves
Kosher salt
Freshly ground black pepper
1 lb angel hair or spaghettini pasta
Freshly grated parmesan cheese
12 fresh basil leaves, coarsely chopped

Directions:
Bring a large pot of lightly salted water to boil over high heat for your pasta.

Meanwhile, in a large skillet over medium heat, heat the oil. With your wine already measured and sitting to the side, add the garlic to your pan and cook for about one minute, stirring constantly being careful that it doesn't brown too quickly. After this time, immediately add your wine which will stop the garlic from browning further and cook for about 4 minutes or until the wine has released its alcohol and reduced by about half. Add the shrimp and saute for about 3 minutes or just until the shrimp starts to turn pink. Add your tomatoes and cook just until they begin to soften, about 3-4 minutes.

Reduce your heat to very low. Fold in the butter until incorporated about 1-2 minutes. Stir in the spinach and cook until it wilts, about 1 minute more. Season to taste with salt and pepper. Remove from the heat and cover to keep warm.

Next, add your pasta to your boiling water and cook according to the directions on the package usually only 3-4 minutes. Drain and then return the pasta to your pot.

Add about half of your tomato mixture to your pasta. Stir to coat evenly. Then, dish up your pasta into shallow bowls. Top with more of your tomato/shrimp mixture. Sprinkle with chopped basil and parmesan cheese. Eat. And enjoy.

Yield: About 6-10 servings depending on whether you have just adults or a mixture of children and adults.

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

A Simple Salad & The Sound of Silence

The boxes have been put away. The vacuum has been run. The cheery red of the holidays has been replaced with winter whites. Linen. The poinsettias with bare branches. (Well, actually I didn't have any poinsettias but I like the way that sounds. Don't you?) The children are back at school and the only sounds I hear are those of my own footsteps and the soft, furry ones padding quietly behind me.

After the richness of the holidays, I want anything but.....so, here I sit with a simple salad laid out before me. A salad of spinach leaves, chevre sec (a dry goat cheese...you simply must), toasted walnuts and a homemade vinaigrette. Now don't be fooled by this salad's unassuming presence. One bite and you'll see that together the flavors are a carnival for your tongue. My fork hits the plate with a clank as I leave it to pick-up a piece of bread. A sip of water. And here I sit. Just me....and the cat. And listen. To the sound of silence.

Now, nevermind about the fact that my home happens to be located under the landing pattern for our local airport or the fact that a fleet of leaf blowers shows up every afternoon without fail (or so it seems) and fires up those dastardly things for what seems like hours when clearly the leaves are long since gone. What exactly are they "blowing around" out there? And is someone paying them to do this? And, yes, there's the train that seems to rumble right past my house blowing his horn even though in reality he's at least 5 miles away and we can't forget the most recent development....that of the apparent, afternoon, chainsaw session that takes place in the woods behind my house. Although, I have yet to see a felled tree or the chainsaw operator. What are they doing back there?

So, really...nevermind about all that. Silence is relative. I'm alone in my house. Just me...and the cat. Eating my salad. And it's silent.

A Simple Salad with Homemade Vinaigrette

I absolutely LOVE this salad. I cannot stop eating it. So simple to make. In the winter, I make it with baby spinach leaves but once arugula season hits, I switch the spinach out for that. No matter which "leaves" you use, it's the homemade vinaigrette that ties together all of the flavors. And, if you have a daughter like mine who wanders into the kitchen, asking, "Watcha makin' Mom?" and then wanders out after having polished off the last bit of the vinaigrette on her own salad, you may want to make a double batch. As for the cheese, I was turned on to "chevre sec" (literally - dry goat cheese) a few years ago. It has a creamy texture with a consistency more like feta as opposed to the regular soft goat cheese. There is a fromagerie right here in Mollala, Oregon making this type of artisan cheese - Goldin Artisan Goat Cheese. I happened to find a tiny, little wedge of her Tomme Cuivree at New Seasons the other day. Needless to say, it is now gone.

The Salad

A handful of greens - spinach, arugula or baby

Crumbled goat cheese - I prefer the "chevre sec" but regular goat cheese will work just as well

Toasted walnuts - 350 degrees for 10 minutes or in a pinch, one minute in the microwave

Freshly ground pepper on the top

Sometimes I put a few sliced mushrooms in it, a few cucumber slices but not much else. I try to keep it simple

The Homemade Vinaigrette

(Inspired by David Lebovitz) While I have made many different types of vinaigrettes over the years, I recently stumbled upon this one and it is my new favorite.

1/8 tsp sea salt (or kosher salt or whatever salt you use)

1 tbsp sherry vinegar or red wine vinegar

1/2 small shallot, peeled, minced (about 1 tbsp)

1/2 tsp Dijon mustard (I tend to use Maille or Edmond Fallot)

3 -4 tbsp olive oil (I usually use 4)

1. In a small bowl, mix together the salt, vinegar and shallot. Let stand for about ten minutes while you prepare your salad and/or roast your walnuts.

2. Mix in the Dijon mustard, then whisk in 3 tbsp of olive oil. Mix well, then taste. If it's too strong add the final tablespoon of olive oil and a bit more salt, if necessary.

Drizzle on your salad. Toss to lightly coat every little bit of salad on your plate with this golden vinaigrette. Eat. Sigh. Enjoy.

Yield: About 1/4 cup, enough for one large green salad.

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

Mediterranean Spinach Salad

I left the house in summer attire. Tank top. Flip flops. Sunglasses. And, headed out into the warm, balmy morning air for our local football jamboree. Upon arriving, I couldn't help but smile when I saw the skinny little legs poking out from under the mountainous shoulder attire. Hard to believe the fall sports season has arrived once again. Our previous week was spent at daily swimming lessons and anticipating the arrival of teacher placement letters. While my eldest and the baby couldn't be more thrilled for the school year to get underway, the 10-year old won't discuss it. Would barely look at his teacher placement letter when he finally had it in hand. It seems that if you don't acknowledge the start of school in any way, don't look at the letter telling you who your teacher is, even if it's the teacher you were hoping for, then perhaps it won't ever begin and summer will go on forever.

The game is over. I say a few pleasantries to friends just arriving for subsequent games. And then I take my leave. As I walk back to the car, I perceive tiny drops of water landing on my nose. My cheeks. I quicken my pace as I notice the dark clouds coming and a drop in the temperature. Once in the safety of my car, I feel a smidge of survivor's guilt as the clouds open up and large droplets of water splash onto my windshield quickly turning into a downpour. The friends I had just left behind had arrived in the same summer attire. Not a single umbrella to be seen. I hurry home.

One of the "Back-to-School" activities I looked forward to the most during my elementary years was that of purchasing school supplies. I loved school supplies. A fresh, new bottle of Elmer's glue without the glue glob and teeth marks that bedeck the top of each used bottle by year's end. The shiny new pencils without the aforementioned teeth marks. A ruler. And, of course, the pièce de résistance, a new box of Crayola crayons. Every year I would beg my mother for the Granddaddy box. The box with the built-in sharpener. The box with not just primary colors but 64 colors with names such as midnight blue, burnt sienna, mulberry, carnation pink and cornflower. And, every year (but one,) I would come home with the standard box of 12. I can't say I blame my mother. I would probably say "no" too because, for crying out loud, what happens to all of those crayons we buy each year? Do you know anyone who has actually used up a whole entire crayon down to a bitty nub? I suppose they go the way of hair bands, hair clips and single socks.

I do not have the same begging for the "64-crayon" box. I do not have it because I receive a list that tells me in great detail exactly which school supplies to buy my children. No questions asked. "3 2-pocket folders in the opaque colors of yellow, green and blue." "One 2-inch three ring binder in red and a 3-inch three ring binder in green. No zippered Trapper-Keepers allowed." "Two fine-tip black Sharpies and one ultra-fine tip Sharpie in red." "Graph paper, 1/4 inch scale, spiral bound." Years ago when I took my daughter's hand in mind and we headed out for that first school supply shopping trip, I practically sang from the rafters I was so excited. Little did I know that years later, this same annual trip would be fraught with stress as I agonized over details such as, "They're asking for two fine-tip black Sharpies but they only come in packs of 3 and ultra-fine doesn't come in red only black. Would a red "fine-tip" pen be okay? Will my child be humiliated in front of her classmates for bringing the incorrect items?" Doesn't this stress you out, my friend, just reading what I've written?

This year I finally wised-up, left the boys at home and took only my daughter and the instruction's from the 10-year old that if there was a choice of colors to get red or black. We each grabbed a cart and then, headed off in different directions with our lists. Quite seamless, I might say. And, after 7 years of school supply shopping, my attitude has evolved into, "They (the school) will get whatever I can find that's closest to what they're asking for and be happy about it." And with that, we walked out into the bright, hot sunlight with our purchases in hand and I cursed the fact that I had left my sunglasses on the kitchen counter, wrongly assuming earlier, that I wouldn't need them.

As we pulled up the driveway, we were greeted by a gaggle of shirtless boys running past us with sticks in hand. A bit "Lord of the Flyish," don't you think? Scooters and light sabers lay strewn across the pavement blocking our entrance into the garage. Safely inside, I glanced at the clock and realized that lo and behold, it was time to get dinner going. I set the bags of school supplies on the dining room table and got to work. Not having a formalized plan, other than to use up some herbs from my overflowing pots, the scant few vegetables from my garden and the Gravenstein apples on my counter, I poured myself a glass of sparkling water with a lemon slice, turned on some music and surveyed the food situation. I had managed to find fresh Coho salmon at my local market on sale for $5.99/lb so I brushed some olive oil on it, sprinkled it with salt and pepper, chopped up a handful of mixed herbs - rosemary, oregano, basil & thyme - scattered them across the top and then finished it off with a squeeze of lemon. I put it back in the fridge for a bit while I finished the dishes from that morning's breakfast prepped a Mediterranean spinach salad, cut up some bread, laid out some cheese and butter and poured a round of water. Thirty minutes later, I laid down my scrumptious grilled salmon and vibrant spinach salad on the table, hollered that dinner was ready (we really need a dinner bell) and sat down with my family to eat our meal. My daughter inhaled her spinach salad commenting that it was "Soooo delicious!" and the baby remarked that, "This dinner is soooo good I can't stop eating it." I'm sure he was referring to the whole dinner and not just the 5 pieces of bread he had wolfed down.

The busyness of dinner had died down. The dishes were washed and put away. The baby was in bed. The rest of the family had scattered to their own "wind-down" spot. I had a cup of peppermint tea in hand and had just pulled out a knife to start peeling the apples when I glanced outside. Already dark. 8:15 pm. Hmmmm. So strange how it comes on so quickly. Not but a month and a half ago, we all sat gazing out across the Puget Sound toward the Olympic mountains in anticipation of the fireworks beginning. At 10:30 pm it still wasn't dark enough.

I sliced up the Gravenstein apples. They were the first of the season at the Farmer's Market last weekend. The kiddos had found them a bit too tart to eat out of hand. I now laid them in the bottom of a baking dish. Sprinkled them with a mixture of oats, brown sugar, flour, cinnamon and butter and gently eased the whole concoction into the oven to bake. I sat down at the counter, sipped my tea and reflected on this day. This day, this meal, this weather. One foot in summer. One foot in fall. We were "betwixt the seasons." The heavy-scented aroma of baking apples topped with cinnamon brought the eldest children out of their hiding places and into the kitchen. One look at their eyes, I realized the sandman had already visited. I assured them we could have the apple crisp for breakfast. They nodded, appeased but sleepy, and shuffled back out of the kitchen.

Mediterranean Spinach Salad

(adapted from Mediterranean Summer Salad, Sunset, August 2009)

1 cup orzo pasta

2 cups coarsely diced tomatoes or halved cherry tomatoes - the ripest, sweetest ones you can find which are at your local grocery store or farmer's market right now

1 cup fresh basil leaves, chopped

4 oz feta cheese, crumbled

2 cups baby spinach leaves

1 tbsp extra-virgin olive oil

2 tbsp balsamic vinegar

salt & pepper to taste

optional:

a handful of blanched green beans from your garden

a 1/2 can of rinsed & drained white beans (I have a thing about adding beans to everything.)

Cook orzo according to the package directions. Then, in a large bowl combine tomatoes, basil, feta, spinach, beans & beans. Add drained, cooked orzo.

In a small bowl, whisk together oil, vinegar, salt & pepper. Toss desired amount with salad.

PS: While I did put the orzo in the salad this time, next time I will try it without since my children just pushed it aside and ate the veggies. Who knew?

Originally written: August 29, 2009

All original text and photographs copyright: Carrie Minns 2009