Homemade Black Beans + Rice

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Well, Topanga’s birthday party was a SMASHING success.

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No, literally, she smashed her pupcake and promptly fell asleep in her party dress.

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The real MVP of the party was Garrett, though.

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He spent two hours blowing up hot pink balloons and hanging doggy decorations. And he only complained like 2 times! It was all worth it, though. I’m sorry, I couldn’t NOT buy rose gold balloons that spelled “LETS PAWTY,” ya know? Then, Garr grilled all the meats and served dinner to our guests. He sat through SEVERAL rounds of What Do You Meme? and Catchphrase. If you didn’t know, Garr is a BIG game guy. NAHT. Then, I was feeling extra lazy and just wanted to lounge on the couch and gab with my pals, and that boy cleaned up the whole daggum kitchen, dishes and all. He’s basically my very own, perfect yenta.

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AND he brings home the bacon, best of both worlds!

 

 

Time: 3 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 1/2 lb. of black beans, soaked overnight + drained
  • 1 white onion, chopped
  • 1/2 a green bell pepper, chopped
  • 2 tbsp. of garlic, minced
  • 1 tsp. of oregano
  • 1 tbsp. of cumin
  • 1 tbsp.
  • 1 28oz. can of whole, peeled tomatoes
  • 1 1/2 cups basmati rice
  • 2 cups of vegetable broth
  • 2 limes
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro, for serving

How to:

  • In a large stock pot, bring beans + 1/2 the onion + all the green pepper + 1 tbsp. of garlic + oregano + 1/2 the cumin + S+P + 4-6 cups of water, enough to cover everything, to a boil
  • Reduce heat, cover + cook for 2 hours, stirring often, until tender. Add more water as necessary to keep the beans covered
  • Meanwhile, place tomatoes + remaining onion in a food processor + blend until smooth
  • Transfer to a sauce pan + add broth + remaining cumin + S+P, bring to a boil
  • Meanwhile, heat olive oil in a bigger sauce pan over medium heat
  • Add rice + toast, stirring for about 5 minutes
  • Add remaining garlic + cook another minute
  • Pour boiling tomato mixture into rice pan, stir + cook until rice is tender, 30-40 minutes
  • When both rice + beans are tender, add the juice of a lime to each + some cilantro
  • To serve, put some rice in a bowl + top with beans, sprinkle with more cilantro + serve with lime wedges
  • Go to town on it + get ready for some mega toots tonight!

 

Adapted from here & here!

Avocado Pesto Pasta

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Today is probably the biggest day of my life.

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My child turns 10. Double DIGITS!!!!!!

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Topanga wants you all to know, though, she’s a youthful 10 and plans to live another decade.

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We’re OBVIOUSLY throwing her a birthday pawty (see what I did there) this weekend. Complete with a new pink, sequined dress and party hat. We also ordered rose gold party decorations – very classy. Today I ordered some pup cakes – topped with peanut butter & cream cheese frosting & rainbow sprinkles. You could say I’m the best mother in the entire world. Oh, and we invited no other dogs, so she could be the star, of course. She has, however, requested everyone out by 9pm sharp so she can get her full 8 hours of beauty sleep. She’s very regimented in her old age.

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Don’t let me forget to brush her teeth before the party, her rotting old lady teeth reek.

 

 

 

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

Ingredients:

  • 1/2 a ripe avocado
  • 1 cup of fresh basil leaves
  • 1 tbsp. of garlic, minced
  • 2 tbsp. of pine nuts, + more for serving
  • Juice of 1/2 a lemon
  • 1/4 cup of nutritional yeast
  • 1 package of whole wheat pasta
  • 1 broccoli crown, cut in florets
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • In a food processor, combine avocado + basil + garlic + pine nuts + lemon juice + nutritional yeast + S+P
  • Pulse + drizzle in 1 tbsp. of olive oil + a lil water if needed to thin out the pesto
  • Refrigerate until ready to use
  • Meanwhile, arrange broccoli on a lined baking sheet + drizzle with remaining olive oil + S+P
  • Roast for 25 minutes, tossing once
  • Meanwhile, cook pasta to al dente, drain + add back to the pot with the heat off
  • Stir in pesto + broccoli + more S+P, if needed
  • Serve warm with more pine nuts
  • Play a fun game where you can see how many noodles you can fit on a fork + subsequently your mouth

 

Pesto adapted from here!

Mexican Stuffed Spaghetti Squash

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It’s a sad day when you realize your idea of fun is traveling an hour to the Trader Joe’s.

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That’s how we spent our Saturday. The first Saturday we had BIG plans in weeks.

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It was amazing.

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We started the day off with a nice brunch in Raleigh. I found a place that serves $1 mimomas and has a buffet that’s included with your entree. OK, this sounds like a Ruby Tuesdays, but I promise it was pretty legit and economical! Then we did some major damage up in the TJ’s. I mean, we come prepared. We literally pack an ice chest so I can stock up on frozen things and produce…. we’re sane, we know. We ended our Saturday adventure at the most super duper Target I have ever seen. It had a DELI. Like, nice folks ready to slice me up some ham. At the Target! I’ve dreamed about this before, but never thought it would actually happen for me.

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I have nothing going for me, I realize this.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 2 boats!

Ingredients:

  • 2 spaghetti squash, halved + de-seeded
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, diced
  • 1 can of black beans, rinsed + drained
  • 1 cup of frozen corn
  • 3 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste
  • 1 lime
  • Red cabbage, for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 375
  • Drizzle 1 tbsp. of olive oil in each spaghetti squash + add some S+P
  • Roast, halved side down, for 45 minutes
  • Meanwhile, heat remaining olive oil in a skillet over medium heat
  • Add red onion + S+P, cook 3-4 minutes
  • Add red pepper + jalapeno, cook another 3 minutes
  • Add beans + cumin + chili powder + smoked paprika + S+P, cook another 4-5 minutes
  • Add corn + juice of 1/2 the lime, cook another 3-4 minutes
  • Once squash is cooled, using a fork, start loosening up some of the noods
  • Top with bean mix + cabbage + cilantro + serve with lime wedges
  • Twirl up some noods + goodness + enjoy your luxury vacation in your spaghetti squash boat!

 

Adapted from here!