The New Year

I've been feeling a lot of pressure lately where this blog is concerned, not in the least because I am hearing from people about not writing enough (which I love hearing, by the way, don’t stop!) Most of the pressure, however, resides in the fact that I aspire to have each story and recipe be special, different or important. Fancy, even. I want each one to be appropriate to the season and to reflect what is healthy, yummy, and good to eat at the given time. I long since gave up trying to post a story without a recipe – I heard about that move for a long time.

In order to get over this stumbling block, I have decided to expose the other side of the coin: I give you some good, old fashioned, boring, everyday life from Savory and Sweet (i.e. my excuse for being absent).

Since about mid-December, Mike and I have rarely eaten a meal at home. We were incredibly lucky to have all of Mike’s family together for Christmas. Although my sister and her husband were missing from the mix, we still managed to have some merriment in my family’s house too. Mike and I worked through the whole holiday with just a couple days off, so post-work became family time just about every evening. Exciting family dinners, gorging on meals out, and much more alcohol than I am used to marked the holiday season. Not to mention my mother-in-law’s Christmas cookies and my mother’s pumpkin bread. So very, very good.

Immediately on the heels of the holiday, Mike and I came down with varying versions of the plague. Finally coming out the other side of it, I am longing for normalcy. I have never wanted so much to sit down in front of one of our weeknight staples and relax in our own house. Which is exactly what we have started doing.

A couple weeks ago, fortunately before the onset of the plagues, I was suddenly craving lentil soup. This is twice in one year, people. I don’t know what is going on with me and the lentils, but I think I like it.

This recipe makes a big pot and we feasted off it for multiple lunches and dinners. This is especially appropriate for the New Year as well. The lentil's round shape is reminiscent of a coin and symbolizes prosperity in the New Year in the Italian culture. I'm not Italian, but I'm married to one, so I'm sticking with the tradition.

And so it is that I return to my normally very healthy and nurturing life. I will share with you the adventures that I will encounter over the coming months in my kitchen, my garden, and my life, fancy or not. I invite you to join me in cooking again and even becoming a regular at the gym. My dress pants will thank me. They will thank you, too, for your patience with me.


Lentil Soup (adapted from Cooking Light)

This soup is easy, quick, and unbelievably comforting. One of the virtues of the lentil is that it is so small that it does not require soaking like the larger beans do. That means that, pantry to bowl, this should take about 35 minutes.

I found that this soup thickened up a lot in the fridge, but the addition of a little water before heating it fixed that right up. Feel free to change the seasonings as you see fit. The oregano in this soup is tasty, but it is a versatile recipe that would take well to other spices. I think either curry or cumin would be wonderful. Smoked paprika would also be a lovely option. This is a great time of year for those warm spices.

4 cups organic vegetable broth (it is worth getting the good stuff for soup or making it yourself)
3-1/2 cups water
1 1/2 cups dried lentils
1 cup chopped onion
1 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped parsnip
2 tablespoons low-sodium soy sauce
2 teaspoons dried oregano
1-15 oz can fire roasted tomatoes (I like Muir Glen)
1/2 teaspoon salt
freshly ground pepper

Combine the broth, water and lentils in a large heavy bottomed pot (I use my enameled cast iron Dutch oven). Bring to a boil, reduce the heat and simmer for 30 minutes.

Add the onion, carrot, celery, and parsnip. Cook 5 minutes longer. Add the remaining ingredients and cook about 10 minutes.

Taste for seasoning and enjoy with good crusty bread.

Makes 8 generous servings