Moroccan Chickpea + Quinoa Salad

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I’m really proud of me.

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We cut back on Christmas gifts BIG TIME this year.

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Our society has grossly commercialized the holiday and I for one am just sick of it!!!! I will not give in!

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And also I hate spending money and am not thoughtful in the slightest and it is so stressful to buy gifts for people. Garr and I set a modest budget for each other and bought all gifts with Black Friday coupons. Thrifty McGees over here. The gifts started to arrive the first week of December. We just sort of looked at each other when they started pouring in, shrugged and said, “Oh, whatever, here you go, just open it.” So we have opened all of our gifts. We live for the anticlimactic. The gifts for our family are even better. I asked for a list and I bought the things on the list. No surprises, no thought. Straight to the point. Not only will I not disappoint anyone, I will save us all precious time opening presents so we can focus on good old fashioned Christian fellowship around the birth of our baby Jesus. The gift that keeps on giving.

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My parents are probably going to be really disappointed.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1/2 an onion, diced
  • 1 can of chickpeas, rinsed + drained
  • 3/4 cup of dried quinoa
  • 1 cup of frozen edamame
  • 1/2 cup of dried cranberries
  • 1/4 cup of roasted pumpkin seeds
  • 1/4 cup of pomegranate seeds
  • 1 tsp. of turmeric
  • 1 tsp. of cumin
  • 1/2 tsp. of cinnamon
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Cilantro, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add turmeric + cumin + cinnamon + S+P, cook another minute, stirring
  • Add quinoa, stir to coat + add enough water just to cover the contents of the pot, bring to a boil, reduce heat, cover + simmer for about 15 minutes
  • Once water is absorbed, stir in chickpeas + edamame + cranberries, cook another 3-4 minutes
  • Serve warm with pumpkin seeds + pomegranate seeds + cilantro
  • Perform magic trick where you sit in front of the television with the pot of food + aimlessly shovel the food into your mouth + 3 minutes later poof it’s gone

Vegan Hot Dish

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Tater tots hold a special place in my heart.

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And my gut.

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I’ve mentioned it before, but I used to be what some call a picky eater.

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Hot dogs and chicken nuggets were my main food groups. Growing up we dined out a lot. Probably because I threw a fit every time they tried to serve me pork chops and apple sauce or some crap. I frequented the local Sonic Drive-In regularly with my pops. By regularly, I mean weekly, I’m pretty sure. After two bites of whatever heinous dinner they tried to shove down my throat, I would kick and scream and Greg would drive us to the local Sonic for limeades and wait for it…… cheese tots. Your girl used to drown her adolescent sorrows all up in some cheesy tots. I just have the fondest memories of my dad introducing me to Conway Twitty and listening to the top 40 radio countdown shows (I have a vivid memory of Vitamin C’s “Graduation” being number 1 for a considerable amount of time and IT WAS MY JAM) while sitting in our spot at Sonic.

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I don’t eat cheese now, but I can tell you with absolute certainty I will have cheese tots again one day.

 

 

Time: 1 hour (prep + cooking) | Serves: 4

Ingredients:

  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 1 jalapeno, diced
  • 2 red peppers, chopped
  • 1 green pepper, chopped
  • 1 can of black beans, rinsed + drained
  • 1 can of corn, drained
  • 1 can of fire roasted tomatoes
  • 1 package of cauliflower tater tots
  • 1 tbsp. of olive oil
  • 1 tbsp. of cumin
  • 1 tsp. of crushed red pepper
  • 1 tsp. of smoked paprika
  • 1 tsp. of chili powder
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 350
  • Heat oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add peppers + S+P, cook another 3-4 minutes
  • Add beans + corn + tomatoes + spices + S+P, bring to a simmer + cook 3-4 minutes
  • Turn off hot + top with tots
  • Bake 20 minutes
  • Broil for 2-3 minutes until tots get crispy
  • Serve warm with cilantro
  • Scoop a heaping helping of this into a bowl + go to daggum town on this grub

Broccolini + White Beans over Cauli Cous Cous

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When I die, just bury me in CenturyLink Field.

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My addiction to the Seattle Seahawks is impacting my health.

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I can’t sleep, I overeat, it’s a problem.

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Last night, they played at 8:15pm. Well, ya girl is SNOOZING by 9pm, so this presented a major problem. I watched for a few minutes, then shut it off at promptly 8:58pm, telling myself I would wake up to the outcome and be OK no matter what. I plumb SHOT out of bed at midnight & the first thing I did was check the final score. SEAHAWKS WIN, BABAY. Well, now I’m obviously too hyped up to sleep. I spend the rest of the evening tossing and turning with joy and faint anxiety that I dreamt the win as opposed to it being real. I legit woke up 6 more times dreaming of Russell Wilson and company just tossing the pigskin and being my baby boys.

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We’re going to a game in a couple of weeks & I might just have Garrett leave me there & I’ll find work in a hotdog kiosk.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 bunch of broccolini, trimmed
  • 1 can of cannellini beans, drained + rinsed
  • 1 pint of cherry tomatoes, halved
  • 1 shallot, sliced thin
  • 1 tbsp. of garlic, minced
  • 1 cauliflower, riced in a food processor
  • 3 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Pomegranate seeds, for serving
  • Hummus, for serving

How to:

  • Heat 1 tbsp. of olive oil in a cast-iron skillet over medium heat
  • Arrange broccolini in an even layer + add S+P + crushed red pepper, cook + char all over, 6-8 minutes
  • Remove + add another tbsp. of olive oil
  • Add shallot + S+P, cook 2-3 minutes
  • Add beans + S+P, cook 4-5 minutes
  • Add garlic, cook another minute
  • Remove + add remaining olive oil
  • Add tomatoes + S+P, cook for 5-6 minutes until nice + blistered
  • Meanwhile, add 1/2 cup of water to the bottom of a large skillet + add S+P, bring to a simmer
  • Add cauliflower rice, bring to a simmer, reduce heat + cover + cook for 10 minutes, season with S+P
  • To serve, arrange cauli cous cous on a plate + top with broccolini + beans + tomatoes + top with pomegranate seeds + hummus
  • Mix up all the goodness + slingshot bits of food into your own mouth without damaging an eyeball