Saute Scallops and Corn over Fresh Lima Bean Puree
Saute Scallops and Corn over Fresh Lima Bean Puree

Halfway through the winter I crave fresh vegetables; start making plans for a herb and flower gardens (this year, they will grow in my apartment’s window still); and think about warmer temperatures. In New York, we still have a few snowfalls and deep freezing temperatures to bear. One particularly warmer winter day, I curiously brought a container of dried lima beans. When I think of lima beans, I think of the frozen or the canned version my father would mix with corn and tomatoes to make succotash. I wasn’t always crazy about that lima bean salad. The ones I picked up in the store were creamy white, not the green beans I was accustomed to seeing growing up.

Fresh lima beans were the original bean planned for a Kale soup. Needing some fresh air, I decided to take a walk outside and to visit a friend. Seeing a group of people engaging in conversation, we starting talking about dinner. I told them about the menu I was preparing, for I was expecting to make a fast soup with fresh lima beans. They quickly told me lima beans take four hours to cook. It was the time of day, people were closing shops and sitting down to eat with their families. I should have started cooking the lima beans earlier. Luckily, I had a can of red kidney beans, and I placed the lima beans (re-hydrated with their outer shells removed ) in the freezer.

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Slow Cook Recipe: Chicken Stew with Roast Brussel Sprouts

Coq Au Vin

The original Chicken Stew, was made with thyme and parsley. This is a richer version, because I had extra rosemary, sage, and cream. The extra herbs are from the Cornish hens I’m making for Christmas. The roast brussel sprouts provided a garlic green taste, contrasting with the creamy texture. If cooking this stew for the six hours on high, the meat falls off the bone. Read more

Braised Red Curry Winter Vegetables and Chicken

Braised Red Curry Winter Vegetables and Chicken

The sweet boyfriend brought dinner home on the night I was supposed to make this recipe. “No problem,” I thought. The soup still was made the same night, although we didn’t eat it. I placed two containers of the soup in the freezer, and I packed another one for lunch the next day. One container has already been defrosted for a Friday dinner. The other one remains in the freezer for a lazy day in the near future.

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Veggie Chicken Soup
Vegetable Chicken Soup: This version made with shredded roasted chicken breast, organic canned plum tomatoes, butternut squash, bay leaves and fresh herbs (lemon balm, basil, rosemary, oregano and sage).
Vegetable Chicken Soup: This version made with shredded roasted chicken breast, organic canned plum tomatoes, butternut squash, bay leaves and fresh herbs (lemon balm, basil, rosemary, oregano and sage).

This week, being conscious of our expanding diets, I visited the farmer’s market to pick up carrots, leeks, fingerling potatoes, zucchini and basil. The local grocery store yielded a few out of season tomatoes. The taste will probably be pale, but I’ll add a bit of balsamic vinegar to sweeten them back to their palatial sweet destiny. I’ve been consciously avoiding starches and sugar; justifying my consummation of a cornucopia worth of food. Below is a recipe for Veggie Chicken soup. It’s light and tasty until heavy Thursday arrives. Read more