I've now got weeks of life with a newborn under my belt. I'm proud to say that cooking is getting quite a bit easier. I find that recipes with multiple short steps seem to work the best right now. Each morning, I think about what I'm going to make for dinner, then decide how every nap I can do a bit more. With this recipe, I had to cook the dried beans, harvest rosemary, make the dressing, chop the veggies, and let it sit and marinade. Of course this can all be done in a marathon of 10 steps, but for now, the 2-3 minute steps spread hours apart are working perfectly.
One reason cooking itself is getting better is Violet is now happy to sit in her bouncer and watch me cook! Of course, her attention span is about 10 minutes, but I get to practice my cooking show skills on her. A newborn is definitely the toughest critic, I have to say. One awkward minute of silence and she starts screaming! Now I just need to figure out a way to get the photography portion of cooking down... It's still a struggle to time dinner perfectly that I can photograph it and eat it. I've had several great dinners lately that went unphotographed, but I do intend to make them again, and again, and again, if necessary, until it's photographed!
Note: You can use canned white beans, but I find them mushier than cooked, dried beans.
White Bean and Vegetable Salad with Rosemary Vinaigrette
1 c. dried navy beans, cooked, drained and chilled
1 pint cherry tomatoes, halved
1 cucumber, quartered, seeded and sliced
1/4 c. diced red onion
1/4 c. grated parmesan cheese
1 roasted red pepper, jarred or fresh
1 garlic clove, smashed
1 sprig of fresh rosemary, about 1 tbsp.
2 tbsp. sweetener (honey, maple syrup, agave)
2 tbsp. balsamic vinegar
1/4 c. EVOO
Salt and pepper
Place all vinaigrette ingredients in a blender, puree until smooth.
Taste and adjust seasonings.
Add all salad ingredients to a bowl, pour on vinaigrette, mix well.
Chill for 30 minutes and serve.