The Civil War didn't End Slavery

Every year women are trafficked to major sporting events to be sold as sex slaves. 

Powerful video of a creative way awareness was brought to thousands at a national sporting event in Atlanta, GA on the weekend of April 6th. 

We are in it to End It! How about you? 

Visit enditmovement.com for more details on how you can be in it to END IT. #enditmovement

Bean Salad

Three Bean Salad is a classic American dish.  My mom would serve it at family gatherings right there next to her potato salad.. hers sweetened with sugar, but being from the south, sugar is a key ingredient in almost everything.  The potato salad has a good helping. Sweet tea is a little tea with sugar.. did you know that? Yep, that is actually the recipe. 

Well, bean salad is simple enough to make and a few tweaks, healthy enough too.  Actually, very healthy.  An excellent source of protein. One of my daughter's most requested dishes. 

We love beans, they are a main staple of our weekly diet.  Little one has been eating them as one of her 1st finger foods, when her little digestion would allow.  Now, she often comes into the kitchen and asks for some cecis (garbanzo beans) and hot dog beans (kidney) and she wants them plain. Not even warmed up.  My kind of junk food. 

This recipe, I love to boost the garlic, vinegar, lemon and fresh herbs.. the bland, creamy beans are just crying out for that kick. The red onion does just that. I don't think it even needs the sugar that the original recipes call for. The grated sweet onion is also a crucial element for me.  It sweetens and also makes the recipe have a viscous texture that I love. Savory and delicious, super satisfying and did I mention easy? Pantry friendly, the only fresh ingredients are the lemon juice, parsley and onion.  

Bean Salad

1 can Red Kidney Beans, rinsed and drained
1 can Ceci Beans (garbanzo), rinsed and drained
1 can Pinto or Cannellini Beans, rinsed and drained

4 Tablespoons Apple Cider Vinegar
Juice of 1 lemon
2 T. Olive Oil
1 small sweet onion, grated (½ cup worth with juice)
1/2 red onion, small dice 
3-5 cloves of garlic, minced
1/2 teaspoon dried Thyme
1 teaspoon dried Oregano
4 Tablespoons fresh Parsley, chopped
1/2 Teaspoon Sea Salt
1/4 Teaspoon cracked Black Pepper

Mix all ingredients together in a large mixing bowl.  Taste and adjust seasoning. 
Recommended to let sit at least 20 minutes before serving. 

In the summertime, I like to add chopped fresh cucumber.  Gives a nice crunch. 

Minestrone & Parmesan Biscuit Bake

This was a recipe found in the beautiful pages of Martha Stewart Living (you can see it here)  I always save the magazines I really like and pull them out according to season, this one was from 2 years ago.  I happened upon this article on potpies and saw this minestrone. It looked amaze and pretty healthy.  The biscuits are the only thing that needed tweaking health-wise, but really a fabulous recipe. 

Basically, it is a simple minestrone soup that is finished in the oven with some biscuits that bake on top.  Time wise, it does take a bit of time.. making the soup.. then the baking.  BUT it is well worth it.  And you could easily make the soup one day and bake it the next, amaze for a dinner party or gathering.  The 1st time I made it, it was for girls movie night in.  I am pretty sure everyone took seconds, as I was very disappointed in the amount left-over! Hardly none!  This time, I doubled the biscuits and added more veggies.  Spread out in the largest baking dish I had, so that there would be plenty o' biscuits.  This is not necessary, unless you are a biscuit hoarder like me... I had enough for 6 extra biscuits that I baked at the same time on a baking sheet.  And they were perfect for breakfast with jam! 

Minestrone Parmesan Biscuit Bake

3 T. olive oil

3 leeks, white and pale green parts only, cut in half lengthwise and thinly sliced. (rinse well by emersion) 

4 garlic cloves minced

1 lb. butternut squash, peeled and cut into 1/2"  cubes (4 cups)

1can Cannellini beans, rinsed & drained 

1 jar whole, peeled Tomatoes 

1 bunch of Tuscan Kale, chopped

3 cups of Chicken stock

1 rosemary sprig

1/4 c. finely grated parmesan

1 parmesan cheese rind (about 3")

Sea Salt + Pepper

In a large pot or dutch oven, heat oil over med heat.  Cook leeks and garlic until tender, about 5 min.  Add squash, beans, tomatoes with juice, kale, stock, rosemary and parmesan rind. 

Bring to a gentle simmer. 

Cook, covered until veggies are tender.. about 20 minutes. 

Stir in grated parmesan cheese, season with salt and pepper to taste. Let cool.

Preheat oven to 375º  Meanwhile make topping.

To make Parmesan Biscuits…

2 cups whole wheat white (non-gmo) flour

2 t. baking powder (aluminum-free)

1 t. coarse sea salt

1 stick of cold unsalted butter, cut into small pieces

1 c. finely grated Parmesan cheese

1.5 c. heavy cream or buttermilk

In medium bowl…. Whisk together flour, baking powder and salt.

Cut in butter using a pastry cutter or just use your fingers (like me!) till small clumps form (pea-size).  Stir in cheese.  Add cream and stir with a fork until a sticky dough forms.  

Divide into 8 balls (about 1/2 cup each)

Pour soup into an 11x13 baking dish.  Top with dough balls and brush with cream.  

Bake until topping is golden and filling is bubbly. (about 55 min.)  If biscuits darken too quickly.. tent with foil.