After a few weeks of summer like temperatures, a cold front moved through Friday night bringing rain, wind, and much cooler temps. The perfect opportunity to squeeze in one more hearty soup before it gets too hot. We ate it with sliced pears & crusty whole wheat rolls.
SPLIT PEA SOUP w/ a touch of curry
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 teaspoons minced garlic
- 4 large carrots, diced
- 4 stalks celery, chopped
- 3 new potatoes, chopped into 1/2 pieces
- 1 box (32oz) vegetable broth
- 36 oz water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons curry powder
- 1 pound dried split peas, throughly rinsed
- plain yogurt for serving (optional)
In a large stockpot, heat the oil over medium heat. Add the onions & garlic and sauté for several minutes while you chop the carrots & celery. Add the carrots & celery and sauté the mixture while you chop and then add the potatoes.
Add the veggie broth, water, salt, pepper, curry, and split peas and bring to a boil. Reduce the heat & simmer, partially covered, for 45ish minutes until the peas are very soft.
Using an immersion blender, blend the soup. Blend well for a more pureed texture, or just briefly for a chunkier texture.
Serve it hot, stirring in a spoonful of yogurt if desired.
I like to use a few handfuls of crinkle cut or shredded carrots to save time.
recipe very slightly adapted from one in The Six O’Clock Scramble by Aviva Goldfarb
New Sun Drenched Loops open for pre-orders tonight at 9pm eastern time! Bright, gorgeous colors set off spectacularly by the creamy softness of organic double sided bamboo terry. This months colors…
- Sun Spark – Golden yellow main & accent thread w/ neon orange snaps
- Isla – Turquoise main & lime accent thread, lime snaps
- Hibiscus – Orange main & hot pink accent thread, hot pink snaps
All colors will be available in one-size & newborn, snapped & snapless. Oh so soft, stretchy to fit for a long time, and with a high resale value it’s easy to see why Newborn Loops are quickly becoming a newborn cloth diapering stash staple!
Bamboo Terry Squares in singles & rainbow bundles will also open for pre-ordering with a ship date of May 10th. They’ll be rolling out of here in time to arrive in your mailbox for the Flats & Handwashing Challenge! If for no other reason, you need some terry squares for nights!
Wipes & Sweet-Sleep In Doublers are also opening for pre-0rdering.
Everything opens at 9pm eastern time tonight & will be closing on April 30th, or when sold out. Loops & all accessories will begin shipping on May 15th, Terry Squares on May 10th.
Oh, and we have two amazing giveaways going on! Go, right now, & enter!
These tacos are easy & delicious. We set everything out on the table & let each make his or her own taco creation.
BEAN TACOS w/ guacamole
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 2 cans pinto beans, drained & rinsed
- 1 16oz bag frozen corn
- 1/4 cup chunky fresh salsa (+extra for serving)
- 1/4 cup fresh cilantro, chopped
- 12 taco shells (hard, soft , or both)
- 1 cup shredded cheddar cheese
- 2 cups chopped lettuce
Preheat the oven to 350 degrees.
Heat the oil over medium heat in a large skillet. Add the onion & cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the beans, corn, salsa, and cilantro and stir the mixture. Lower the heat & allow to cook for 10-15 minutes.
Heat the taco shells on a baking sheet in the oven for about 5 minutes.
Assemble at the table.
- 2 ripe avocados
- 1/4 red onion, diced
- handful of fresh cilantro leaves, chopped
- salt & pepper
Cut each avocado in half length-wise, pop out the pit, scoop out the avocado into a medium sized bowl. Smash the avocado until the desired consistency is reached. If you have a mortal & pestle, this is the perfect time to use it! I like my guac chunky, keep smashing until it looks good to you. Add the onion & cilantro and stir. Squeeze half a lime into the mixture. Don’t squeeze the lime dry, too much lime will make the guac taste bitter. Squeeze & taste, squeeze & taste. Add salt & pepper to taste. Stir.
A few notes:
- Black beans can be used instead of pinto. Or use one of each. Really just about any bean will taste delicious. Pinto is my fave in this recipe.
- I don’t usually use the whole bag of corn, more like 3/4 of a bag. Use as much or as little as you like. 1 can of corn can be used instead of frozen.
- The cilantro is key. Don’t skip it in the bean mixture or the guacamole.
- Sometimes we have a few packets of Taco Bell sauce hanging around & I’ll add those to the bean mixture.
- This is a very forgiving recipe, it can take lots of modifications & still taste fantastic. Use up what’s in your pantry & enjoy!
follow the link below to win a GEN-Y Sugar Rush cover + Sweet Tooth, a one-of-a-kind one-size fitted from the Bliss Collection! Giveaway ends at 11:59pm on April 26th. Open to US & Canadian residents only. Good luck! ♥
enter here >>> a Rafflecopter giveaway
Hands down, the Squish line is one of our top sellers. And for good reason: they’re crazy soft with marshmallow-y squishiness, super absorbent, wash easily & wear well, and hold their resale value.
This month’s Squish Collection — Rainbow Reaction — is unique & gorgeous & pretty awesome. And they’re even prettier in person. Don’t have any Squish in your stash yet? This is the month to get Squishy.
This month’s colors:
- Red Hot
- Sunny Side Up
- Green Apple
- Out of the Blue
They’ll be available as singles & as a 5pack super bundle for the ultimate rainbow reaction!
Pre-orders open tonight at 9pm eastern time on our website. They’ll be gone in a flash, so be sure to be signed into your account & ready to go at stocking time! See you there ♥
This soup is light & delicious, perfect for spring. Serve it hot or cold.
CREAM OF ASPARAGUS SOUP w/ fresh croutons
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 teaspoon minced garlic (about 2 cloves)
- 2 russet potatoes, peeled & diced
- 1 pound asparagus, trimmed & cut into 1-inch pieces
- 1 box (32 oz) vegetable broth
- 1 teaspoon dried tarragon, or 1 tablespoon fresh
- 1 baguette (use 1/2 for croutons & 1/2 for serving with the soup)
- 1/4 cup half & half
- salt & pepper to taste
Preheat the oven to 400 degrees. In a large saucepan, heat the butter & 1 tablespoon of the olive oil over medium heat. When the butter starts to bubble, add the garlic & stir for about 30 seconds, until fragrant. Add the potatoes & asparagus, cook for about 3 minutes, stirring often.
Add the broth & dried tarragon (if using fresh, add it at the end) and bring to a low boil. Cook, stirring often, for about 15 minutes until the potatoes are tender.
Meanwhile, to make the croutons, cut half of the baguette into thin slices and lay them on a baking sheet. Brush the tops with the remaining olive oil & bake for 10 minutes, until they are crisp & the edges start to brown. Remove from the oven & set aside.
Puree the soup. (I use a hand-held immersion blender which leaves the soup a little chunky. I also have a bullet style blender that I’ve used. You’ll have to blend in batches but it makes the soup creamier & less chunky. If you have a regular stand up blender, use it.)
Stir in the half & half, and serve the soup with the croutons. Add salt and/or pepper as needed.
we’re a good bit into April & I meant to put this up right on the 1st, oh well. Here’s the stocking schedule for the rest of this month…
April 9 – Squish – The Rainbow Reaction
April 10 – Drawing for 10 custom slots in the Growing Oranges group. Haven’t entered yet? Do it here.
April 12 – Kicking Back Fleece Covers pre-ordering closes. Shop now. (shipping begins April 26)
April 16 – Terry Pre-orders open. Loops in gorgeous new sun drenched colors, Terry Squares in all colors + Rainbow Bundles, Wipes, & Sweet Sleep Snap Ins. (shipping begins May 15)
April 23 – New One-Size prints open for pre-orders. (Squish orders begin shipping)
April 30 – Newborn Stocking. Loops pre-orders close.
All stockings are at 9pm eastern time & happen on our website: www.orangediaperco.com. As always, we’re a small family run business making things happen from our home studio so things can change. We always update on our Facebook group page.
April Showers for The Bliss Collection ~ three special diapers, with hand cut & sewn umbrellas, to brighten any spring shower.
10 total diapers, these will open for pre-orders at 9pm eastern time on Tuesday April 4th & ship April 18th.
Summer is just around the corner, stock up now on diaper covers in summer brights!
Our pull on fleece diaper covers are perfect for hot, humid, summer weather. Breathable, yet moisture repellant, our fleece covers stay dry to the touch and keep delicate skin cool. Made of high quality Malden Mills fleece, these covers are soft & stretchy, don’t pill, stay plush, and keep their shape.
Kicking Back Covers in Kelp, Blushing, and Blue Jay will open for pre-orders Tuesday, April 2nd at 9pm eastern time. Pre-orders will close on the 12th, or when sold out, and begin shipping on April 26th.
This quiche is a family favorite, one of those meals that makes the whole family cheer. I love it because it’s super easy to make, easy to double so there’s leftovers for lunches or dinner for another night, and pretty much anything can go in it & still taste yum.
I serve it with crusty bread & fruit or a salad.
- 1 frozen pie crust in tin (these usually come 2 to a pack)
- 4 eggs
- 1/2 cup plain greek yogurt
- 1 cup shredded mozzarella
- 1/4 white whole wheat flour
- 10oz frozen chopped spinach (I usually buy the 20oz bag & then eyeball it, dumping spinach in until it looks ‘right’, generally about 1/2 of a bag). Use more or less to your family’s taste.
Preheat oven to 375 degrees.
In a large bowl, beat together the eggs, yogurt, cheese, and flour. Stir in the spinach (no need to defrost it, just dump in the frozen leaves)
Pour the mixture into the pie plate and smooth out the top. Bake for 45 minutes until lightly brown.