Yesterday, I got the opportunity to introduce a knitting co-worker to Elann (site not working at the moment). She was looking for alpaca, and, when Elann's selection is good, it's definitely the place to go! She succumbed, and I decided to order some Baby Silk to use for my Endpaper Mitts. But now I can't get into Elann! Oh, no! What if our colors are gone?!?!?
When not knitting lately, I seem to be eating grilled cheese and/or soup (what? that's not an inspired segue?) Yesterday for lunch I ran to the EMRB Cafe', where they have great grilled cheese. You get to choose your bread (whole wheat, of course) and cheese (1 slice provolone, 1 slice cheddar). Yum! And today I lunched with co-workers at The Summit where I had grilled cheese (cheddar) and a great creamy tomato/mushroom/spinach soup.
Tonight I made potato soup from a bag (I don't remember the brand name -- you just mix it into boiling water and let it simmer for 15 minutes). I fancied it up by throwing in some frozen corn to cook with it and, at the end, some diced up bacon (already fried, of course). Really yummy and really easy!
To make up for the lack of pictures (and knitting), here's one of my favorite soup recipes. It's not as easy as soup-from-a-bag, but it's not too much more trouble! It's best to make it one evening after work, to eat the next day.
Pasta e Fagioli
1 c dried white or red kidney, pinto, cranberry, or cannellini beans (I've also used the bagged "soup mix" beans)
2 T olive oil
1 yellow onion, chopped
2 cloves garlic, minced
15 oz can peeled, chopped tomatoes
1 T fresh sage (or about a teaspoon of dried sage)
pinch each of red pepper flakes, salt, pepper
4 cups broth (3 13¾ oz cans) -- I usually use low sodium chicken, although veggie is also good)
1 or 2 carrots, julienned (optional, but yummy and pretty)
3/4 c dried small shell pasta
Rinse beans, then soak in water to cover for about three hours.
Drain, then place in saucepan with water to cover by about two inches. Bring to boil, boil for 2 min, then reduce heat and simmer, uncovered, until skins begin to crack and beans are tender (45-60 min). Drain.
In the meantime, in soup pot over medium heat, saute onion and garlic in olive oil until onions are soft (10 min). Add tomatoes, sage, red pepper flakes, salt, and pepper. Simmer 20 min. Add beans and stock (and carrots if desired) and simmer for 30 min more. Add pasta and simmer until tender, 12-15 min.
Serve with grated parmesan cheese.