this whole move/grad school thing is getting really real, friends. we’ve officially begun a search for movers, and a are in the midst of a serious search for apartments in seattle. i’m having a hard time believing that we’ll be moving in just over a month. it’s craziness.
i know that this is just the tip of the iceberg, and the weeks ahead are going to be chaotic and full of lots of change, and that’s a very daunting feeling. don’t get me wrong, i’m not complaining here, just sharing – because this is something that i’ve wanted to do for a very long time, and i’m lucky that my amazing husband is willing to uproot with me to support my pursuit of this goal. but it’s still crazy stressful, just sayin.
so i’m doing the things i know will make me feel better: spending time with friends and family, swimming and running daily, getting lots of sleep, and eating healthy, delicious foods that aren’t terribly time consuming to make. luckily, my sis-in-law gave me moosewood restaurant’s simple suppers cookbook as a bday present, and that’s been helping us a ton with the last item.
friends, i can’t recommend this cookbook enough. we’ve made three recipes out of it in as many weeks, and each one has been delicious, flavorful, and ridiculously simple and quick – we haven’t made anything that’s taken more than 30 minutes from start to finish. this recipe is the first one we made, and completely hit the spot. it’s a rustic combination of onions, cannellini beans, mushrooms, spinach, tomatoes, and a flavorful combination of dried and fresh herbs. it’s hearty but not heavy, and absolute heaven when sprinkled with a bit of parmesan cheese. you can thank me for sharing this recipe after you’ve made it. (ha!)
one year ago: gazpacho
two years ago: the best chocolate chip cookies
ragout over polenta
yields 6 large servings
borrowed from moosewood restaurant simple suppers
- polenta from scratch (a package is fine, too!)
- 1.5T olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2t dried thyme
- 1/2t dried rosemary
- 1/2t dried sage
- 10oz cremini mushrooms, washed and quartered
- 1/4c red or white wine
- 15oz cannellini beans, rinsed and drained
- 28oz can of diced tomatoes
- 1/2c chopped parsley
- 1/2c chopped basil
- salt and pepper to taste
- parmesan cheese, optional
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- start making the polenta according to the directions on the link, but stop before putting it into a 9×13 pan – we want to eat this while it’s still warm and soft
- heat oil in pan over medium heat, then add the onion, garlic, thyme, rosemary, and sage, sautéing for 10 minutes
- add the mushrooms and wine, cover, and simmer for 5 minutes
- stir in the beans, diced tomatoes, parsley, and basil, then cover again and bring to a simmer
- cook the amazing concoction for 10 minutes until hot all the way through
- add salt and pepper to taste, then serve over the polenta and sprinkle with parmesan cheese, and enjoy!