Make and Takes: Salad Nicoise

I have been soooo busy the last few weeks.  I apologize, but I am yet again directing you elsewhere for a recipe.  Hopefully things will slow down a little and I'll be back with more consistent posts.

Salad Nicoise?  Do you want some?  I think it's the perfect end-of-summer salad, considering we are now officially two days into autumn. :)

Find it here at Make and Takes

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The Good Bean

Have you tried roasted chickpeas yet?  I saw them all over blogland and never tried making them.  We eat chickpeas all the time, it just wasn't something I'd made the effort to make.  So I was interested in trying out the new roasted chickpea snacks from The Good Bean.

They come in four flavors:  Cracked Pepper, Sweet Cinnamom, Sea Salt, and Smoky Chili & Lime.  I'm hard-pressed to say which was my favorite, but probably the Cracked Pepper.  My husband really liked the Chili & Lime, my girls, of course, loved the Sweet Cinnamon.  The Sea Salt was good too, but we liked the extra flavor punch from the spices.

In fact, the only complaint anyone had was my husband.  He said the only thing that could be better is if they had a really spicy curry flavor.  But he says that about everything. :)

We are definitely going to stock up on these to take with us on trips across the country or across town to the park.  I love that they are an easy, tidy snack that instead of being simply empty calories (like some goldfish crackers I could name), are full of fiber, protein and other nutrients.  They are as satisfying as they are delicious.  And the best part of all--they are gluten-free and vegan.  Any of you who have food sensitivities or kids that do, these are perfect for you.

If you see them in your local market, snag a bag or four and give them a try or you can also visit their online shop.

For more info about The Good Bean you can visit their website, follow them on Twitter or "Like" them on Facebook.

Disclosure:  The fine people at The Good Bean sent our family four complimentary bags of roasted chickpeas to try.  My opinions are my own and I only review products I think you, my dear reader, would like.  And you'll love these.  I really wish we had another four bags in the cupboard right now....

Make and Takes: Fresh Peach Ice Cream

I'm over at Make and Takes today with my new favorite peach ice cream recipe.  Head on over. :)

Cream of Fennel and Zucchini Soup with Fennel Pollen

Fennel became one of my favorite vegetables a few years ago. We like to buy a bulb or two every so often as a special treat.  It's not always easy to find at the grocery stores here in Utah like it was when we lived in New York.  Sadly, all the fennel I planted drowned in our heavy spring rains.  I was so excited when what I thought was fennel started poking up in random places in my garden.  I made my husband laugh because every day I'd run in and say, "I think it's fennel!  Yesterday I thought it was dill, but I'm sure it's fennel today."  Then the next day, "Oh.  I think it's really dill."  They look exactly alike when they first start growing.  And then there was the chard/beet uncertainty.  We've finally decided it's chard after much debate with each other and our neighbors. :)

But back to fennel.  People either love it or hate it.  Me?  I had to slowly warm up to that delicious anise-y flavor.  I really like it fresh, like in these salads using fennel and orange.  And warmed up in sauces or roasted, or in soups...there are so many ways to eat fennel.  Did I mention that it's super healthy too?

Ocean Mist Farms in California sent eight large fennel bulbs for our family to enjoy. This creamy soup is the first thing we made. I'd been wanting to make a cream of fennel soup and adding zucchini just seemed like a natural thing to do.  Zucchini and fennel go very well together.  So, courtesy of Ocean Mist Farms and my neighbor's garden, we had a tasty soup.

That lovely yellow dust is as magical as pixie dust.  It's fennel pollen.  Up until a few weeks ago, I'm sorry to say, I didn't know a thing about fennel pollen, let alone how to use it in the kitchen.  It sort of special and expensive.  You can find it online from several websites, and if you're in Utah, Caputo's Market is the place to go.  Fennel pollen tastes like fennel on steroids.  It's incredible.  If you don't have it, no worries.  You can use toasted fennel seeds or roughly chopped fennel fronds instead.

Cream of Fennel and Zucchini Soup with Fennel Pollen

2 fennel bulbs, stalks and fronds removed, thinly sliced
1 onion, thinly sliced
4-6 cups homemade chicken broth
2 medium zucchini (no larger than 8"), cut into 1/4" rounds
1 cup heavy cream
salt and pepper, to taste
fennel pollen, for garnish

Place sliced fennel and onion into a large pot. Cover with the chicken broth and bring to a simmer. Cook until fennel and onion are softened. Add the zucchini and continue simmering for a few more minutes, until zucchini is cooked through. Puree in blender or use an immersion blender. Add the heavy cream. Taste and season with salt and pepper.

To serve, ladle into wide, shallow bowls and sprinkle with fennel pollen.

Makes about 4 large servings.

(p.s.  My husband wanted me to say that this is more of an appetizer as his manly appetite was not satisfied by a simple bowl of soup.  I say serve it along side a salad and add bread for a light summer or early fall dinner.)

Thanks to Ocean Mist Farms for the fennel they sent our family to try.  We've loved every bite!