Rigatoni with Chickpeas + Chard

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This year, Garrett & I have gone alllllllllllll out for Valentine’s Day.

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By this I mean, I put on a real pajama set instead of baggy sleepies and have a blackhead eliminating face mask on until he arrives home from work so he will think I am young and supple.

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Once he arrives, the real fun will begin. HOMEMADE PIZZAS, PEOPLE, CAN I GET A HOORAH?! The night will cap with a viewing of last night’s episode of The Bachelor. Just what will Corinne do this week?!

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We exchanged presents this weekend. He got me a Target shopping spree!!! Meaning he went with me to Target, pushed the cart and let me buy $200 worth of home decor stuff I did not need!!! I got Garr an afternoon of helping me scrub the blinds in all of our rooms. He just can’t stand a dusty blind, and neither can I! Match made in heaven!

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I’m sorry if this post made you all sad you’re not as in love as we are…

 

 

Time: 30 minutes | Serves: 4-6

Ingredients:

  • 1 box of rigatoni
  • 1 can of chickpeas, rinsed + drained
  • 2 tbsp. of capers
  • 1 bunch of swiss chard, stems removed + leaves roughly chopped
  • 1 tsp. of crushed red pepper
  • Juice of 1/2 a lemon
  • 1 cup of parmigiano reggiano
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat one tbsp. of olive oil in a skillet over medium heat
  • Add chickpeas, cook for 4-5 minutes, stirring often, until browned + crisp to your liking
  • Add capers + cook another minute
  • Add swiss chard + lemon juice + crushed red pepper + S+P, cook another 2-3 minutes
  • Meanwhile, cook pasta to al dente
  • Reserve a cup of the cooking water + drain pasta
  • Add reserved water to chickpea + chard skillet, let cook for 2 minutes
  • Turn off the heat, add pasta to skillet + cheese directly on top of pasta, stir + warm for 1-2 minutes
  • Drizzle with remaining olive oil + serve warm with extra cheese
  • Serve to sweetie with a smile + no fork + ask him to lap up like animal

 

Giada made this on Food Network the other day & this is my version from memory because I am so smart!!!!!!!

Jalapeno Popper Pizza

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I am a regular at the local Whole Foods.

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Don’t get it twisted. We don’t shop there. Ya girl can sometimes afford a box of ice cream sammies from there, but that’s about it.

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We just love it because the pizza and burritos are cheap, they always have a flavored cider with my name on it and the people watching is simply to die for!

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Each weekend we have such high hopes for doing something spontaneous and different! We practically chant, “We will not end up at Whole Foods this weekend. We will not end up at Whole Foods this weekend.” We Google and Yelp and find all sorts of hip spots. We even make it to the car. It’s the interstate that always does us in. As we near the Whole Foods exit, one of us inevitably says, “well, you know, we could just get a pizza and walk around and sniff the fancy cheeses….”

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We’re simple folk, really.

 

 

Time: 1 hour (prep + cooking) | Serves: 2 pizzas

Ingredients:

  • 2 pizza crusts
  • 4 jalapenos, sliced thin
  • 1 shallot, sliced thin
  • 1 package of soyrizo, cooked according to package directions
  • 8 oz. of low fat cream cheese
  • 1 cup of monterey jack cheese
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 450 degrees
  • Spread half of the cream cheese evenly over the crust
  • Top with half of the soyrizo
  • Layer on half of the jalapenos + shallot
  • Sprinkle half of the cheese on
  • Bake 15 minutes or until cheese is melted + golden
  • Repeat with remaining ingredients
  • Serve hot
  • Hide second pizza under pillow so sweetie cannot steal it

 

Idea from here!

http://damndelicious.net/2012/05/24/jalapeno-popper-pizza/

 

Chickpea Salad Pitas

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Life has got me down, man.

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I’m just down in the dumps, in a funk, singing the blues at the top of my lungs. The whole nine.

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I feel like I’m surrounded by heartache and pain lately. I’d like to solve all of the world’s problems with my bare hands, but, unfortunately, I have no upper body strength so my efforts would likely prove futile.

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Perhaps I could stand outside with one of those “Free Hugs” signs. I like hugs. I have a slight fear of strangers, but I’d try to overcome. Maybe if I had more skills, things would be different. I guess I could provide homemade vegetarian meals to those in need, but they’d prob be like, “What meat is in this?” Idk. I feel like a failure as of late. Am I making a difference? Do I matter? Does this sweater make me look fat?

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I think I’ll take my existential, self-centered self to bed.

 

 

Time: 30 minutes (prep) | Serves: 3-4

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 6-8 green onions, sliced thin
  • 1 red pepper, diced
  • 3 tbsp. of mayo or vegan mayo
  • 1 tbsp. of garlic, minced
  • 1 tsp. of curry powder
  • 1/2 tsp. of ground ginger
  • 1/2 tsp. of ground turmeric
  • 1/2 tsp. of cayenne pepper
  • Juice of 1/2 a lemon
  • S+P, to taste
  • Tomato, for serving
  • Pita, for serving

How to:

  • In a large bowl, mash chickpeas with back of a fork
  • Add green onion + red pepper + mayo + garlic + lemon juice + curry + ginger + turmeric + cayenne + S+P
  • Stuff mix into pita with fresh tomato + serve
  • Squeeze contents of pita all over face + sop up with pita

 

Adapted from the Oh She Glows Every Day cookbook! A different version here:

http://ohsheglows.com/2015/07/21/chickpea-salad/