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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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« I Think It Snowed Twice In This Time | Main | Indian Cashew Chicken »

Navy Bean Soup


Yield 6 servings (serving size: about 1 2/3 cups)

2 1/4 cups dried navy beans (about 1 pound)
6 cups warm water
1 small yellow onion, peeled
3 whole cloves
2/3 cup chopped celery
3 thyme sprigs
3 parsley sprigs
3 smoked ham hocks (about 1 1/3 pounds)
1 bay leaf
3 cups chopped kale
2 cups (1/2-inch) cubed peeled Yukon gold potato
1 1/2 cups chopped Vidalia or other sweet onion
2/3 cup thinly sliced carrot
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans; rinse and drain.
Return beans to pan; cover with 6 cups warm water. Stud whole onion with cloves; place in pan. Add celery, thyme, parsley sprigs, ham hocks, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 45 minutes.
Discard onion, thyme, parsley sprigs, and bay leaf. Remove ham hocks from pan; cool slightly. Remove meat from bones; finely chop to yield 1/3 cup meat. Discard bones, skin, and fat. Add meat, kale, potato, chopped onion, carrot, salt, and pepper to pan; stir well. Cover and simmer 30 minutes or until beans and vegetables are tender. Stir in parsley.

Chuck Williams, Cooking Light, MAY 2005

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