Easy pasta and bean salad

I made this pasta salad entirely out of food I already had in the pantry and fridge -- and it took no more than 15 minutes to make. The recipe below is pretty mild, so if you want more flavor, boost the amount of seasonings. Or, make up your own dish with whatever you have in cans or in the freezer, waiting to be eaten (I don't care for black olives, but if you do, I bet they'd be great in this). Also, experiment with different ways of serving it: this recipe goes well over chopped green leaf or romaine.

Easy pasta and bean salad

1 box whole wheat pasta shells
1/2 bag frozen petite peas
2 carrots, diced
1 can kidney beans, rinsed and drained
1 tsp lemon juice
1 tsp balsamic vinegar
1/2 tsp dried sage
1 T sesame seeds
dried basil, black pepper and sea salt to taste
olive oil

In a large pot, cook pasta al dente according to directions, with salt and olive oil added to the water. Drain and set aside. In the same pot you used to cook the pasta, sauté in olive oil the carrots and peas, add lemon and balsamic, beans, sesame, and spices. After a few minutes, add the pasta. Stir constantly for about a minute or until the pasta begins to stick to the bottom of the pan. Remove from heat and let cool. Chill in refrigerator several hours or overnight.

(Recipe by H. Farrell)

Cherry Blossom Festival

Finally, after years of living in the D.C. area, I made it to the city's cherry blossom parade and Japanese street festival. The parade reminded me of the one on the Fourth of July (there were some familiar balloons), but who doesn't like watching the colorful floats and listening to the bands as they march past? It also gave me a chance to use my new camera. It was quite an upgrade, so I'm still getting used to the differences. But already I love the improvement in picture color and clarity.

(Photos by H. Farrell)

More cherry blossoms photos

Images from the Tidal Basin during the cherry blossom peak blooming time...

(Photos by H. Farrell)

Cherry blossoms and kites in DC

It's that time of year when Washington realizes that winter is (finally) over and tourist season has begun. I plan to join the crowds around the Tidal Basin this week, but we have some of D.C.'s favorite flower right in our front yard. The old cherry tree that looks so sad most of the year (and lost a couple of branches in Snowpocalypse) finally has its week to shine. And, the always-entertaining event on the Cherry Blossom Festival's opening day -- the Smithsonian Kite Festival -- happened on a beautiful, sunny day on the Mall. 
Happy spring!

(our poor cherry tree went from snow-covered branches to ones full of blossoms!)

(Photos by H. Farrell)

Pittsburgh's colors

Growing up in the Midwest, I know how gray everything can be after months of snow, dirty snow, salt-covered roads and cloudy winter skies. A clear, sunny day -- no matter the temperature -- is always welcome, if only for the blue sky and brighter landscape. It was one of those days on a recent weekend in Pittsburgh. The sky set off the vivid yellow bridges downtown, giving even more color to a city awash in black and gold.

(Photos by H. Farrell)

Sweet and savory carrots

Carrots are one of those vegetables, along with spinach and broccoli, that are fine raw but are so much easier to eat when cooked. I made up this recipe while walking home from work, enjoying the sun and warm temperatures. Great weather must be inspirational, because this turned out to be really good!

Sweet and savory carrots

1 lb baby carrots 
1 large yellow onion, chopped
2 T olive oil, plus about 1 tsp for bottom of pan
2 T pure maple syrup
1 tsp apple cider vinegar
2 cloves garlic, pressed
1/2 tsp cumin
1/2-1 tsp cinnamon
salt and pepper

Stir together all ingredients except carrots and onions. Combine carrots and onions, pour sauce mixture over veggies (go ahead and use your hands to mix it well!). Line a baking pan with foil and spread a thin layer of olive oil over the bottom. Pour in veggies and cover pan with foil. Bake at 450 degrees for 30-35 minutes, then an additional 10-15 minutes uncovered.

(Recipe by H. Farrell)