1. I am thankful for R. G woke up earlier than normal but I was oblivious to it and slept in blissfully unaware while R got up with him, fed him breakfast, and played with him until he would normally wake up. Sooooo thankful for that man!
2. I am thankful for G's teachers. G goes to "school" MWF part-time, which gives me the opportunity to do some part-time work and gives him the opportunity to play with similar aged peers and have that structured environment away from home. I took him in this morning for their class picture and after the picture taking was finished, he did not want to leave! He loves his teachers so much and loves being there -- what every mama hopes for.
3. I am thankful for my MIL. She gifted me a subscription to "Cooking Light" for Christmas, and my first one just came in the mail. I eagerly ripped out some recipes to try and went shopping this afternoon for essentials. The first meal I tried was a success (and easy and healthy, of course!). It was perfect for a cold day like today. I'll add the recipe at the bottom of this post.
4. I am thankful for my sweet little sidekick. He is usually an awesome napper which gives me time to do whatever. Today he slept for 3.5 hours and after lunch, we trekked it to the grocery store. Normally I am not a big fan of those "car" carts because they are so cumbersome and hard to steer. Apparently the newer models are much more bueno. G had a great time "driving" and was adored by all of the senior citizens we passed in the aisles.
I feel like I should write five things because four seems like a weird number to stop on, but this mama brain is tired.
**Side note and tangent about numbers - my older sister always puts odd (as in different) numbers when she plugs in the cooking time on the microwave. Like, instead of 1:30, she will do 1:28 or 1:31. I am way too OCD in my own way, I guess, because I cannot do that. I mean, I can, but I just don't like to. I like to set the timer in increments of five... which is why stopping at four things is still bugging me. I also hate it when people take things out of the microwave before it has beeped but don't clear the timer. Okay, tangent over. Now to the recipe!
Tuscan White Bean Soup with Escarole
Hands-On Time: 15 min
Total Time: 50 min
1 T. olive oil
2 cups finely chopped onion
5 garlic cloves, minced
2 cups organic vegetable broth
1 cup water
1 tsp chopped fresh rosemary
2 (15 oz) cans no-salt added Great Northern beans, rinsed and drained
2 fresh thyme sprigs
1 (1.5 ounce) piece Parmigiano-Reggiano cheese rind
8 cups chopped escarole (about 1 pound)
1 cup chopped carrot
1/2 tsp crushed red pepper
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp white wine vinegar
6 T. shaved fresh Parmesan cheese
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.
Serves 4
Calories - 225
Fat - 7.1g
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