Tag: kids

Quick Greek White Bean Soup Recipe for Busy Nights

Last night, I pulled together a cozy, nourishing dinner that perfectly balanced ease and flavor—Greek White Bean Soup paired with gently sautéed kale. It was one of those meals where simplicity shines, and and surprises the kids with how great “another soup” can be.

The inspiration for this dinner came from a busy evening: our family was off to see The Wind in the Willows, a charming play performed by the local arts council (the kids did amazing, by the way!). I needed something I could partially prep ahead and finish quickly once we got home. This soup and kale combo delivered, and I’m excited to share the recipe with you!

Greek White Bean Soup

This hearty soup is full of comforting flavors, a touch of brightness, and just enough warmth to make you want seconds.

Ingredients

  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 cans of white beans (cannellini, Great Northern, or whatever you have on hand)
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • A shot of soy sauce (about 1 tablespoon)
  • A shot of balsamic vinegar (about 1 tablespoon)
  • Salt and pepper, to taste
  • Chili flakes or cayenne pepper for serving

Instructions

  1. Prep (10-15 minutes): Dice your veggies and mince the garlic.
  2. Cook Part 1: In a large pot, sauté the carrots, celery, and onion with a pinch of salt until softened (about 5 minutes). Add garlic and tomato paste, stirring until fragrant (1-2 minutes).
  3. Add the beans, veggie broth, bay leaf, thyme, soy sauce, and balsamic vinegar. Bring everything to a boil, then reduce to a simmer.
  4. Par-Cook: Let the soup simmer for 20 minutes, then remove from heat if prepping ahead (like I did).
  5. Finish Cooking: When you’re ready to serve, reheat the soup, letting it simmer for another 20 minutes to fully develop the flavors. Adjust seasoning with salt, pepper, and a touch more vinegar if needed.
  6. Serve: Ladle into bowls and sprinkle with chili flakes or a pinch of cayenne for a bit of heat.

Gently Sautéed Kale

Because every good soup deserves a vibrant, tender green on the side.

Ingredient

  • A generous bunch of kale, de-stemmed and roughly chopped
  • Olive oil
  • 2 cloves of garlic, sliced
  • A squeeze of lemon juice
  • Salt, to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant (about 1 minute).
  2. Add the kale in batches, tossing to coat with the garlicky oil. Cook until just wilted and tender (4-5 minutes).
  3. Finish with a squeeze of lemon juice and a sprinkle of salt.

The Evening Recap

The soup was ready to go in the afternoon, so when we got home from the play, all I had to do was reheat it and sauté the kale. The kids were still bubbling with excitement about their performances, and the warm, inviting aroma of the soup filling the house made it feel extra special. In no time, dinner was on the table.

This meal was everything I wanted it to be: comforting, flavorful, and easy. Plus, the leftovers are perfect for lunch today (if they last that long!).

What’s your favorite meal to prepare on a busy evening? Let me know in the comments—I’m always looking for new inspiration!

Creating Special Halloween Moments with Family Traditions

Rural lifestyle has lead us to create our own Halloween traditions. We don’t trick or treat in a neighborhood, but we do watch a scary movie late in the afternoon – this year it was Ghostbusters 2. After dinner scary music is turned up, jack-o-lanterns are lit and the kids trick or treat at each door to our house. This is why I am loaded with treats for them and not neighborhood kids. After this they visit with our two neighbors (one being their grandparents), who spoils them with goodies and Halloween fun.

My family opts for an organic diet (generally speaking) and my son doesn’t like chocolate. Until this year he also struggled with fructose malabsorbtion, but in the last few months this has subsided after years of limited diets and supplements at every meal. I’m not sure if I was more excited for him to be able to enjoy Halloween candy for the first time, or for myself because I could pick out fun things for the kids. No more sad single serve bags of peanut butter crackers – bring on the candy!

There are lots of traditional, readily available vegan candies on the shelf of your local grocery store, so there is no need to stress. These are some of my personal favorites that definitely remind me being a kid, walking through the streets of my grandparent’s neighborhood.

This year, as my very own Max Enstien and little blonde mummy were loaded up with:

I didn’t sample everything this year, but can report that the Candy Corn is a little weird. Raised on Branches (which I still put in my desk occasionally) the slightly more vanilla-ish flavor and the little chew to the texture were kind of gross, but the kids were fine with them. The biggest hits were the mango bites, lollipops, pretzels, peanut butter and lemon cups respectively.

roasted okra

The other night I looked out the window to see my husband pruning two rows of bushy okra plants that aren’t setting fruit or growing in their usual tall habit. My current theory is stink bugs. I hate stink bugs, and I’m eager to blame for most late summer garden issues. He told me pruning okra is called “whipping” and encourages it to fruit – much like pinching flowers off tomato plants. It appears to be working and we finally have our first okra of the season in the fridge.

In the south fried okra reigns supreme, but to be honest I’m not great at frying things and in general I prefer not to eat fried food all that often. Besides, it makes a mess and who wants to deal with that when they are trying to make a quick dinner before the kids melt down?

It’s super easy to make and goes well with any late summer or early fall menu. Serve with a little salt or any of the following goodies: ground oregano and salt, garlic and soy sauce and sesame seeds (my personal favorite), a pile of thinly slice fried onions with garlic and maybe a shot of hot sauce sauce, or a dusting of your favorite spice mix – a Cajun blend is excellent on okra. I think this weekend I will try hot honey roasted okra with garlic kale on top grits. Stay tuned for a picture and recipe notes.

How to make it:

  • Pre-heat the oven to 450 for get crispy ends – 400 if your children believe anything brown is burned.
  • For four people I typically use one pound of okra. Avoid pieces that are more than 3 inches long – they will be not be as tender.
  • Trim the tops off the okra and cut it down the center. Toss it in a mixing bowl with 2-3 tablespoons of olive oil and stir until the okra is evenly coated. Place one layer of okra cut-side down on the sheet pan.
  • Pop the plan the middle of the oven for 15-18 minutes. Scoot the okra around on the pan with a spatula or shake the pan at least one time while baking.
  • Serve hot