Food

Tomorrow, we have a field trip to an Asian market for cooking club. Hopefully, we'll get some good ideas for the Asian food we'll be making in two weeks. The boys are excited that their basil has finally sprouted!

Last night, I created a yummy soup in the crock pot. We served it with rosemary baguettes w/Irish butter, and it went over very well! The boys have been asking for it all day, so I named it for them:

THREE BOYS SOUP
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1 lb dry kidney beans
2 quarts water
10-15 baby carrots, sliced in quarters
1/2 bunch of kale, broken into medium size pieces
1 med/lg red onion, chopped
4-6 cloves garlic, crushed, or 2-3 tablespoons garlic powder
1-2 yellow bell peppers, chopped
1/4 cup dry split peas or lentils
1 can diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon gr. black pepper
2 teaspoons cumin
1 tablespoon sea salt
1-2 tablespoons chili powder
Grated Parmesan, White Cheddar, and Raw Cheddar to garnish (can substitute cheese(s) of your choice)

1. Place beans and water in crock pot and cook on high for 3-4 hours, until beans are tender. (Beans can be soaked over night for faster cooking)

2. Add everything except the cheese, adjusting seasonings to taste. Cook for another 2 1/2 - 3 hours.

3. Serve topped with cheese, with bread and salad if desired.