15 Minute Tuscan Bean Soup

We are spending more and more time at the garden now that it is planting season. That means I have less and less time to cook wholesome, healthy meals for the family. I am also trying to plan for the days to come when I will have even less time to spend on food. Inspired by Simple Lovely's posts about her family's favorite meal of white navy beans (but without a recipe to work with)  and my favorite cookbook (thanks mom!) Moosewood's Daily Specials...here is how today panned out for us. 

In the morning:

I threw 3 cups of navy beans and 6 cups of water into the slow cooker on low.

We spent the morning planting in the garden. Heaven.

We came  home to cooked beans and to take a nap.

As Gracie napped I sauteed:

1 onion

4 cloves garlic

half a bag of carrots (1 1/2 cups+/-)

s+p

I added that to the slow cooker with:

1 capful (2 tsps?) sage

Now it is cooking (warm setting) until Ryan gets home and we are ready to eat. Maybe with sliced tomatoes, crusty bread and TJ's new batch of California Estate Olive Oil. Buon appetito!

Gracie's Birthday Cake

HAPPY BIRTHDAY TO YOU MY LOVE!

BIG slides

BIG hugs

BIG smiles

and a carrot cake that was a BIG hit with little and big kids.

Gracie's Birthday Cake (she helped make this one)

preheat oven to 350 degrees

oil 2 round cake pans and line bottom with parchment

Combine

1 1/3 cup flour (white and w/w pastry)

1/2 cup sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

add 

2/3 cup oil

3 eggs

stir in

2 cups carrots

1 1/2 cup chooped pecans

1 cup raisins

bake 30 minutes. let cool 10 minutes in pan. slide knife around to detach and let cool on racks. then frost

Frosting:

In an electric mixer combine

2- 8 oz packages of cream cheese

1 stick butter

sweeten with honey (1/2 cup?)