Bathing in the Internet – Thanksgiving Edition

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1. I’ve been talking for months about diving into some more traditional Polish dishes. I definitely know a thing or two about making stuffed cabbage, polish sausage and kraut and the traditional holiday cookie, the Kolacky but these recipes take it to the next level and I can’t wait to dive in.
2. These links might be a little to late, but if you haven’t started your Thanksgiving planning, here are two great postings to check out – Serious Eats Survival Guide and William Sonoma’s Planning Guide. I am crazy about Thanksgiving but I often get overwhelmed with recipes and have been known to “over do” the menu….sweet potato gnocchi anybody?? (that was the year I passed out from exhaustion before my beautiful dinner was even served :().
3. I have yet to actually make a pie – like a traditional 9″ crust, filling pie. I’ve made mini versions of them in cute muffin pans but never the real deal – I think I’ll start with this 🙂 Something about the topping of that apple pie is calling my name.
4. Along with Thanksgiving brings the taunting task of Christmas shopping! Don’t get me wrong, this gal loves to shop but I tend to over complicate the whole process – Looking and searching for the perfect gift and then ultimately running around like a crazy lady the week before because nothing seems to be exactly what I’m looking for. This year, it’s gut instinct and I think these type of gift guides are just what I need. This girl knows her stuff 🙂
5. I don’t know about you but this is my FAVORITE time of year – chilly weather, warm fireplaces, snowy days/nights, wintry cocktails, and the company of good friends and family…Just makes me feel all cozy inside. If you’re nodding your head, check out this post, take me to any of those places, ASAP.

Three Bean Spinach Quiona Soup

Tis the season of making soup….Especially when your trying to keep a cold at bay. Soups tend to be my ultimate comfort food – they make your tummy feel all warm and cozy inside but don’t have the side effects of guilt that you gorged on something “unhealthy”. Before I made this soup, all I knew was that I wanted it to contain beans – the rest I completely made up… Another great thing about soup, you really can’t go wrong with making it up as you go along 🙂
Three Bean Spinach Quiona Soup
Ingredients:
  • 2 cans of White Beans
  • 2 cans of Chick Peas
  • 1 can of Black Beans
  • 56 ounces (give or take) of stock (chicken or veggie, your choice)
  • 1 can of Sweet Peas (optional)
  • 1 onion
  • 4-5 carrots (your choice)
  • Spinach (fresh or frozen)
  • Quiona (cooked or uncooked)

Spices –

  • Bay leaves
  • Thyme
  • Salt
  • Pepper
  • Red pepper flakes
  • Cumin
Chop the onions and carrots. Add to large soup/stew pot (that has about 2 tablespoons of hot oil cooking). Saute for a few minutes adding salt, pepper, thyme, cumin, red pepper flakes, and bay leaves (the amount is up to you – start with a few dashes of each, you can always add more later). After the vegetables become translucent, add in stock – bring to a boil. Start adding in the beans one can at a time – bring to a boil. Add in the spinach and quiona (I know I said uncooked but if you plan on eating this right away, you’re going to want to use cooked – duh!). Bring the whole soup to a boil and cook for about 10 minutes before reducing to a simmer.
You can enjoy the soup now, or wait a few while to flavors marry together – I made this on a Monday night after coming home from a long day at work so my patience was slim to none 🙂 I do have to say, this soup gets tastier and tastier by the day but word to the wise, continue to stir the soup each day prior to serving yourself a bowl. On Thursday, the soup, while still tasty, had a VERY strong pepper taste.
This picture does not do it justice – I need to get a big girl camera…ugh.
soup blog