spinach, red bean and dumpling•soup

We've had a lot of snowy and blowy weather here lately.  I could do without the wind, and the drifts that build up in the wind that I get my car stuck in.  But, I'm happy to finally be getting some good snow-- it's great for playing in, and also for looking out upon while you cook soup...

Owen loves dumplings and beans, so my spinach, red bean and dumpling soup is a hit with him.  
It's a hit with me because he can't help but ingest some spinach with his beans and dumplings.
I also like it because it's delicious. 
I've made this a Crockpot recipe because this is my favorite way to make beans these days.  If you don't want to spend all day making this, you could use a can of beans instead (BPA-free ones, of course), liquid and all.  Add a little extra water, heat up on the stove, then continue from there with the recipe, but on the stovetop.

the veggies:

-for the beans:

• 1 cup dry small red beans, rinsed and drained
• 9 cups water*

-for the soup:

• 1 TBS dried rosemary, rubbed between your palms to break up a bit
• 2 TBS olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 tsp veggie base concentrate**
• 1 tsp salt (optional)
• 2 TBS lemon juice
• 3 cups chopped fresh spinach
• 1/4 cup chopped fresh basil (one or two sprigs)
• salt and fresh ground pepper, to taste
• grated parmesan, for garnish

-for the dumplings:

• 1 egg
• 1 eggshell (both sides) full of cold water
• 1/8 tsp baking powder
• 1/2 to 1 cup unbleached all-purpose flour

the love:

-for the beans:

1. Combine beans and water in your slow cooker, turn on high, cover and let cook for 4 to 5 hours, or until beans are tender but not mushy.  Keep an eye on the liquid level to make sure beans are covered with water at all times, and turn down the heat or add more water if needed.***
2. If the beans are finished before you're ready to start on the soup, you can turn off the slow cooker and let the beans sit, covered, at room temperature for up to a couple of hours.  Just be sure to get your slow-cooker heating up well before you plan on cooking the dumplings.  I try to give it a good 45 minutes.

-for the soup:

1. Make sure your beans and liquid are good and hot (keep your crockpot on high for the rest of the soup-making process), and that you've got a couple inches of liquid for adding veggies and cooking dumplings.
2. Add the rosemary and veggie base to the beans.
3. Heat the oil in a skillet and add the onions.  Saute until they become translucent, then add the garlic and saute a couple minutes more.
4. Meanwhile, add the salt, lemon juice, spinach, and basil to the soup.
5. Add the cooked onion and garlic to the soup, along with some salt and pepper, to taste.

-for the dumplings:

1. In a small mixing bowl or measuring pitcher, beat the egg with the water and salt.
2. Add the baking powder and a few tablespoons of flour at a time, mixing between additions, until the mixture is something between a wet dough and a thick batter.  
3. Drop the dumpling mixture in the hot soup, about a teaspoon at a time, helping it off the spoon with with your finger, as shown. 
4. Cover the Crockpot and let the dumplings cook for about 10 minutes, or until they're no longer doughy in the middle.
5. Serve topped with shredded parmesan.

notes:

* The amount of water you'll need may vary.  You might need less at lower altitudes, or more if your slow-cooker runs hot.  Don't worry about this too much-- you can always add or remove liquid later on.

**I use "Better Than Bouillon" brand.  You could also use whatever amount of bouillon cubes you'd use for about 3 cups of water, or remove some bean liquid and add a couple cups of full-strength broth.

***Like the amount of water, your bean cooking time will also vary depending on your altitude and how hot your slow-cooker runs.

smoothies•verdes

Owen's always pretending to be a spy these days.  According to him, a spy is someone who goes on a secret mission.  There are two types of spies, depending on the intent of their mission: good and bad.  I'm pretty sure he learned this from watching Cars 2.  
I've gone on my own secret mission lately: to sneak more green vegetables into my kids (and myself and Brock).  While my kids might beg to differ if they ever found out, I consider this a good mission so I'm calling myself a good spy.  This smoothie recipe is the result of my good spy efforts.  
My cover was almost blown the other day when I was making these and Owen saw the contents of the blender pitcher just before I fired up the blender. 
"That's not lettuce in there, is it Mom?" asked Owen.  "I don't like lettuce."    
"Lettuce!?" I laughed nervously, "That's just the stuff that makes it green.  Don't be ridiculous -- lettuce in a smoothie?!"
Hmm...  Lettuce-- I hadn't thought of that...
Anyway, Owen seemed satisfied by my answer and I managed to avert that disaster. And, I was so excited to see both of my kids happily slurping down their smoothies.  Brock and I liked it too-- it was fruity, slushy and sweet, but not crazy sweet, like some smoothies.  And I couldn't taste the greens!  Woo hoo!  Get out the "Mission Accomplished" banner and the flight suit-- I was ready to declare it a success...
Until I made them the next time and Oliver didn't want any.  Drat!  At least the rest of us were still excited about them.  But for Oliver, I had to go super-stealth: I dumped it in an opaque sippy cup with a little extra juice and called it juice.  And, voila-- he happily slurped it down and my mission was again accomplished.  Whew-- that could have been embarrassing, with the banner and flight suit and all...

the veggies:*

• 2 cups lightly packed spinach**
• 2 cups lightly packed torn kale, stems and tough center veins removed
• 1/2 avocado, scooped from the peel
• 1 cup plain or vanilla Greek yogurt
• 3 cups frozen mangoes and/or peaches***
• 2 cups apple juice

the love:

1. Combine all the ingredients in a blender until smooth, pulsing to break up any larger frozen fruit chunks.

tips:

*If someone's on to you and you need to go super-stealth, you could try my method above (mix with extra juice and serve in an opaque cup) or you could hide the green-ness of this with the bold color and flavor of berries.  Let's call them Smoothies Rojos: Substitute the mango and peaches with strawberries and raspberries, and the apple juice for cranberry-raspberry juice.  You could also use vanilla or strawberry yogurt instead of plain to sweeten it a little more.
**I like to buy the big 16 oz clamshell packages of pre-washed baby spinach for this-- it's super-convenient (just throw it in the blender), and much cheaper per ounce than the smaller clamshells.
***A combination of both fruits is nice-- it seems to have a more complex flavor that covers up the greens a little better.

we do not like•green eggs and ham

My family only partially agrees with Sam I Am.  Our contention: ham is gross.  Green eggs, however, can be pretty good.  We generally like them in our house.  And we usually like them with sweet potato pancakes-- for dinner.  And some of you, like Owen, will like them with some ketchup on the side.  We haven't tried them in the dark or in a tree, but that could be fun, too...

The veggies (etc):

• 1 TBS oil, margarine, butter, or whatever else you like to cook your eggs in*
• 2 cups loosely packed fresh baby spinach leaves, larger stems removed**
• 4 eggs
• A generous splash of water (about 1/4 cup)***
• Salt and pepper, to taste
• 1/2 cup shredded cheese (we like cheddar or a combination of mozzarella and parmesan)

The love:

1. Measure your spinach in a large glass measuring pitcher (if you're using an immersion blender) or the pitcher of your blender.  Add the eggs and water and season with salt and pepper.
2. Blend just until the mixture is smooth (it will be a bit foamy).
3. Heat your oil (or margarine, or whatever) in a skillet over medium heat, then add the egg mixture.
4. Cook eggs, stirring frequently to prevent sticking, until almost set, then stir in the cheese.
5. Cook and stir for a few more minutes until eggs are set.
6. Serve to your freaked out family (these eggs are surprisingly green).

Tips:

*Don't skimp on the cooking fat-- these eggs like to stick.

**You could also use defrosted frozen chopped spinach-- but cut back the amount (to about 1/2 cup) and eliminate or reduce the amount of water you use. 

***I like to use water because it seems to produce a lighter, fluffier scramble.  But, if heavier and creamier is what you prefer, use milk instead.