We were fortunate enough to have Chris’s parents with us for 6 weeks. They drove up to do some work on their rental property which lucky for us meant that we got in lots of visiting and they were able to do some bonding with Henry. It was amazing to see that connection between them grow over the course of their visit. He is a far cry from the baby they saw only a few months ago. Now he’s almost walking, wanting to know what everything is and is in to EVERYTHING!! It’s busy but super fun to see him explore his world and interact more with us and his surroundings.
On the 1st of October our good friends (Life of George) welcomed a little bean of their own to the world. We were beyond excited to see them become parents and to meet sweet baby N. Congratulations guys we couldn’t be happier for you!
It seems like only yesterday we were bringing Henry home from the hospital and adjusting to life as new parents. It’s a challenging but wonderful transition. To hopefully help ease the transition in some small way we brought over some meals when we went over for a visit. Our friends were gluten free through the course of the pregnancy so in keeping with that I made a muffin recipe she had recently posted on her blog. She made hers with peaches but I chose to use apples and cinnamon in keeping with fall flavors. Gluten free muffins can often feel dense and heavy but these muffins were light, moist with a delicious nutty flavor.
I also brought one of my favorite bean soups and butter chicken. The more food new parents can access easily and quickly the more time there is for sleeping and cuddling.
Giada’s Tuscan White Bean and Garlic soup is a quick go to in our house. This recipe has very few ingredients and can be whipped up in 20 minutes flat.
Tuscan White Bean and Garlic Soup (from Giada’s kitchen)
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 tbsp. dried powdered sage or 1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
Cook butter, olive oil, and shallot stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Blend with an immersion blender. Once all the soup is blended, add the cream and the pepper . Continue to heat on low for 5 minutes.
You can serve it up with a nice piece of crusty bread or with cut up veggies and hummus.