Dolmas Salad

I’m really sick and tired of being the selfless one in this family.

I give until it HURTS.

And I ask for so little in return.

For example, we asked our pals to come over and take some photos for a Christmas card yesterday. Yes, I know what you’re thinking. Rachel, hire a professional to take some nice photos you will cherish forever. Yeah, that sounds nice and all, but my daughter is a terrorist and I am the cheapest person you know so. Here we are. We take a few shots. All is well. I’m flipping through them and I find one where I look just absolutely STELLAR. Like, I’m not a photogenic person (or maybe I just refuse to believe I actually look the way I do), but in this shot, I was on POINT. I show it to Garrett to get his approval and he’s like, “….Rachel, my eyes are closed.” I just don’t see his point. This isn’t about you. People need to hang this photo of ME on their refrigerators!!! I was so peeved. I pick a back up that is like OK I guess and he’s all, “But Topanga isn’t in that one.” I truly get no respect.

Then we have another discussion about why I don’t zoom in on anyone else in photos before declaring my favorites and that is just more than I can handle in a day.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 6-8 dolmas, chopped up (I find mine at Trader Joe’s)
  • 1 can of chickpeas, rinsed + drained
  • 2-3 rainbow carrots, sliced in thin rounds
  • 4-6 mini bell peppers, sliced thin
  • 1/4 cup of kalamata olives, chopped
  • 2 mini cucumbers, sliced thin
  • 1/4 cup of dill, chopped
  • Juice of 1 lemon
  • 1/2 cup of olive oil
  • S+P, to taste
  • 4-6 cups of arugula, for serving

How to:

  • Preheat oven to 400
  • Arrange chickpeas + carrots on a lined baking sheet
  • Drizzle with 1-2 tbsp. of olive oil + S+P, roast for 25 minutes, tossing once in the middle
  • Meanwhile, combine lemon juice + remaining olive oil + dill + S+P, stir well
  • Combine peppers + olives + cucumbers + pour dilly lemon dressing on top
  • To serve, arrange some arugula on a plate + top with roasted chickpeas + carrots + marinated veggies + dolmas
  • Snarf this baby down + then wash it down with the remaining dolmas in your can


Spicy Open-Faced Sammies

What’s fun about baby stomach viruses

is that moms get them too.

That’s right, ladies and gents, now I’m down for the count.

And on my baby’s birthday weekend no less! What an utter tragedy. Fortunately, I managed to muster enough energy to celebrate her a wee bit. By that I mean, I still stuck her in her hotdog costume, baked a couple of mini bundt cakes & opened her presents for her. Never have I felt joy like Lou did when she opened up a mini shopping cart with mini groceries inside. Just imagine a hotdog toddling through a kitchen with that. I’ll wait. I don’t know if everyone feels this way, but my kid’s birthday is just so much more fun than my own.

Could be the fact that I’m approaching middle age, but I digress.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 2 sandwich rolls – I used french bread
  • 1 can of pinto beans, drained + rinsed
  • 2 large radishes, sliced thin
  • 2 roma tomatoes, diced
  • 1 jalapeno, diced – up to you how many seeds you leave in
  • Juice of 1 lime
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Vegan mozz

How to:

  • Preheat oven to 375 degrees
  • Slice your rolls open + drizzle 1 tbsp. of olive oil all over them
  • Bake for 4-5 minutes to get golden
  • Meanwhile, combine radishes + tomatoes + jalapeno + 1/2 the lime juice + S+P
  • Meanwhile, heat remaining olive oil in a sauce pan
  • Add beans + cumin + chili powder + smoked paprika + S+P, cook 5-6 minutes, stirring + mashing occasionally
  • Remove from heat + add remaining lime juice
  • Spread some beans on your rolls + sprinkle with your vegan mozz, bake another 5-6 minutes or until the cheese is melty
  • Serve warm with your radish slaw on top

Recipe from here!

Lemony Orzo + Chickpea Soup

We’re battling our first baby stomach virus up in here.

Pray for us, won’t you?

It all began when Garr & I decided it’d be nice to go out to brunch to celebrate our 7th anniversary.

That was our first mistake. How quickly we forgot we can’t have nice things or nice, pleasant times out in public with an 11 month old. About 90 seconds into our food coming out, Lou tosses her cookies alllll onto her cheese quesadilla. The very quesadilla Garr was looking forward to eating most of after she got done picking at it. But alas. Poor baby has never really been sick before, thank you, Jesus. So this is major unchartered territory for us. We both just kind of sat there stunned for a second like, “Did this really happen?” before we started frantically cleaning her up & trying to hide the fact she puked everywhere. She felt great afterwards, though, and proceeded to throw Cheerios at anyone who looked her way!

I really shouldn’t blog about vomit before sharing a recipe with you guys.

Time: 35 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 white onion, chopped
  • 3 carrots or 5-6 petite, multi-color carrots (seen here), peeled + sliced thin
  • 1 tbsp. of garlic, minced
  • 1 cup of orzo, uncooked
  • 1 can of chickpeas, rinsed + drained
  • 1/3 cup of tahini
  • Juice of 2 lemons
  • 1 cup of fresh spinach
  • 1/4 cup of fresh dill, chopped
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a stock pot or dutch over over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add carrots, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add orzo + chickpeas + S+P + about 6 cups of water, bring to a boil, reduce heat to low + simmer for 10 minutes
  • Turn off heat, add in tahini + lemon juice + spinach + most of the dill, leaving some for serving, + some S+P, let spinach wilt, stirring occasionally
  • Serve warm with more dill
  • Adapted from here!