A humble soup coupled with Italian ABC's giveaway and awards... oh my!

Sometimes when you are in the midst of something, you cannot write about it. Sometimes there are wishes that you previously thought unwishable. And sometimes, oftimes - the distractions in life are very important. I have a mish-mosh of distractions. A giveaway, a humble soup. Two awards. These are all things that make me smile. In the middle



As stated in an earlier post, Joe at Italyville posted a giveaway of this lovely ABC Italiano book by Sonya Caruso - designed to start toddlers on the journey to learning Italian. As someone struggling to learn the language in my rapidly advancing middle years, there's no time like the present to start. I am the lucky recipient of ten of these books (Joe reached his designated 50 comments, bravo Joe!). I will be giving some of the books to the Italian Cultural Institute in Minneapolis as well as to a few local children's charities. (And saving and treasuring one). I will also give three of them away (thanks to Ciao Ciao Linda for the generous idea). Simply comment on the blog and I will randomly select three names to be the recipients of this beautiful book. And please visit Joe - right now he has an olive oil giveaway. And he always has something heavenly cooking in his kitchen.
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My idea of comfort is soup. And a piece of chocolate. But it is the soup that soothes me and nourishes me. It's reassuring, it's warming and it's simple. Some lettuce and beans. Broth. An abundance of spring-like rosemary and just a tad of red pepper flakes to bring it all together.

Chickpea Soup with Rice and Escarole - adapted Tastes of Italia (serves 4)

3 tbl olive oil

3 garlic cloves, minced

2 celery stalks, chopped

1 tbl red pepper flakes

6-8 cups vegetable broth (can use chicken broth)

4 tbl fresh, chopped rosemary (it sings)

2 cans chickpeas

4 cups chopped escarole (can use cabbage, kale or chard)

On the side: 2 cups cooked brown rice

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In a stock pot heat your olive oil to hot but not sizzling. Saute the garlic, celery and red pepper flakes until the celery softens - about 3 minutes. Add the broth, rosemary and chickpeas. Simmer for about 15-20 minutes to let the flavors meld. Meanwhile cook your rice separately.

Remove 1/3-1/2 of the mixture. Let cool a bit and then put in the blender. Blend. I like thickening the soup this way - but I also love the chunks of chickpeas floating around - creamy surprises in every bite.

Add it back into the original pot. I am tempted to start serving this now. I can wrap myself around the pot.

Add your escarole. Along with the rosemary, it adds a welcome of the spring that is to come. Plus, I love it. Simple. And packed with flavor.

Watch it cook down. It only takes a minute.

Every thick spoonful brings the humblest bean and the sweetest lettuce. And somewhere in each taste, there is this delightful heat - not overpowering, just a presence of sparkling red pepper dancing. Beckoning.

Let everyone spoon their own rice into the bowls and then ladle the soup over. The rice will never turn mushy if kept separately. While the chickpeas give way to creaminess, the rice will add a touch of the chewy. Sprinkle (or in my case, "drown") freshly grated Parmesan over the soup. What can I say? I am a Parmesan fiend.
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While muddling in the middle, Claudia at What's Cookin Italian? sent me this. A huge smile. Her recipes are creative and Traditional. Innovative and down-home. Visit her and enjoy.

And the gracious Sophie at Sophie's Foodiefiles sent me this.

There's always some flavor-filled healthy cooking on her blog. I hope you also visit her.

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I would like to send these off into the world to evoke more smiles. If it's all right with Claudia and Sophie, I would like to do this differently. I am at a place right now where choosing is too hard. Actually, "choosing" has always been hard. That's how I wind up with 30 kids in my cast when I direct. Hard to say "no." Hard to say "just you two." It's why I write large-cast plays. If you are one of the first ten commenters, please take the "teddy bear" home to your site. And if you are commenter 11-20, please bring home the "honest scrap" award. Don't be shy - it is yours with my thanks for the visit. And all commenters will be eligible for the ABC's Italiano book.
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Now, I will finish my soup. Can I bring you some?

Thank-you for 2009

The generosity of bloggers overwhelm me. I did not go into this for "free stuff." I do not comment for the same. I read your sweetnesses and try to return in kind. I came home from scary driving in downtown St. Paul to what you see below from Joe at Italyville.com. Bacis and torrone and coffee (black coffee! as Aunt Fay would say) and a heavenly jar of roasted peppers that I will guard with my life. And my college-age kids oohing and ahhing and wondering when they could partake. And I received this - for what? For commenting???? Sending a post? Which I did in order to join in the Feast. Who wouldn't want to join in an Italian feast? Thank-you, Joe.



I started the blog two years ago. The first year it was pretty private. Simply a way of sharing family stories and recipes so my Midwestern children would have a feel for their New Yorker Italian/American mother. One year ago (almost), I went public and met all of you.
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In early December I received two awards which I am late in acknowledging. So, I shall share the first award with "old" friends who lifted helped me navigate the blogging world and the second award with "new" friends.
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2009 has brought a lot of "slings and arrows." I won't dwell, for everyone has their share of slings and arrows. Cooking and blogging lets me lose myself for awhile and take a respite. So, to all of you - I thank you for being there and providing a safe haven of comfort and delectables.
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This is from Rebecca who created Chow and Chatter. I cook from her blog (most recently Columbia-inspired meatloaf) and enjoy her warmth and recipes. Thank-you, Rebecca.

I know some of you have "award-free" blogs and I respect that - so even if you do not pick up the award, I still wanted you to know I valued you.
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I have cooked from all the blogs mentioned below - so I hope you will visit them. I guarantee you'll leave smiling.


I would like to share this with:
Donna at My Tasty Treasures, Heather/Dar at Girlichef, Reeni at Cinnamon Spice & Everything Nice, Bunny at Bunny's Warm Oven, Sam from My Carolina Kitchen, Katherine at Smoky Mountain Cafe, Linda at Ciao Chow Linda and Wanda from Moments of Mine

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And this came from Gaga in the Kitchen, who like me, doesn't always measure - but manages some heavenly stuff. Her baked brie was a hit in this house last week.

This goes to seven people with seven facts about yourself. I think people know too much about me as it is! So I shall just state that I am an onion - lots of layers, lots of sarcasm, too much cynicism, cannot resist the wisecrack but I think I could be caramelized.

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I would like to share this with: Janet from Meatless Mama, Gera at Sweets Foods, Velva at Tomatoes on the Vine, Claudia at What's Cookin' Italian Style Cuisine, Bridgett at La Bella Cook,

Barbara GF at Dish 'n That and Mary at One Perfect Bite.

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Speaking of onions, my caramelized onion tart is ready ..... again, thanks to all of you and onward and upward in 2010! Who knows what we will create? Happy New Year! Felice Anna Nuovo!