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If you are one of our three faithful readers, you may be wondering what arosko has been up to lately. Or you might have hinted about when arosko might post next (hi, Kimi!).
Well, we have been keeping ourselves busy waiting for spring. First off, we’ve actually followed through on some New Year’s resolutions (I know, right?). Our new elliptical machine and Friday yoga classes are helping us towards our goal of a more active lifestyle.

We’ve also successfully traded in our “carbs and cheese” diet rut for the “beans and greens” route. It is not only much healthier, but so much more satisfying!
What else? Loving the Olympics…being a piano accompanist for dozens of student soloists…bringing order to our chaotic basement….catching up on Lost (omg fake Locke is so scary!)…becoming square foot gardening masters…video chatting with our new niece…dreaming of warmer days…

And oh PS – I’m FISH negative! Ah, the wonders of modern medicine.
Here’s to hoping the snow melts soon – and an original recipe to get you through these last days of winter :)
~Sonja

Cabbage, Bean and Farro Stew
We made up this recipe tonight (based on this one) and it was one of the best soups we’ve ever made! It is chock full of every nutrient you might want. Choose your own quantities depending on how much soup you want to make – soup is very forgiving, so you can’t go wrong!
1. Cook some dried beans of your choice. The standard method is to soak them overnight and then boil them until they are soft (around 30 minutes to 3 hours, depending on the variety). We cooked them in a Crockpot while we were at work, which also did the job…though they got fairly soft.  Drain the beans and set aside.
2. Bring water to boil in a stock pot or dutch oven.
2. In a skillet, saute some minced garlic, chopped onion, carrot and celery in olive oil. When they are soft, add them to the water in the stock pot.
3. Chop some whole canned tomatoes and add them to the mix.
4. Throw in about one cup of farro or other whole grain of choice (barley, quinoa, etc).
5. Let this mix boil for a while. Then add some chopped cabbage (we used 1/2 head).
6. When everything is soft (maybe around 30 minutes total), add the beans back to the mix. Then add some chopped kale (we used purple flowering kale, since that was all that was at the grocery – it added great color!).
7. Add a fair amount of kosher salt and some fresh ground pepper to taste.
Enjoy with some grated parmesan!

2 comments

kimi booher said... @ March 2, 2010 at 7:23 PM

!!!!!!! muchas gracias :)

Anonymous said... @ March 3, 2010 at 11:13 AM

Soup sounds just like the kind of soup I make almost every week. I went to the Bazaar and bought like 10 kinds of beans one time, because I love beans and now I just throw them in a pot and make all kinds of soups with them. Last time I added beets too (they are plentiful here) and also some chick peas too! Anyway I just wanted to post to say I am reading your blog and enjoy it! Teresa

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