BBQ Pulled Jackfruit Sandwiches

As if we didn’t know my toddler was a nut bag.

This weekend she decides to learn a new skill.

Jumping out of her crib.

Jumping? Climbing & falling out? Idk the technical terms. Somehow she has learned to throw her body out of the crib, that’s all I know! I was frantically googling what to do about it & the internet told me to put her in a sleep sack. People, she’s DOING this in a sleep sack. So we took out the springs & the legs of the crib & now her mattress is on the ground, surrounded by the crib bars. Truly a little baby jail. I watched her on the monitor try to jump out of this one, but alas her parents’ average height genes are working in our favor.

Can someone tell me the magic age kids chill? I feel like I’m still years off from it…

Time: 45 minutes (prep + cooking) | Serves: 2-3 sandwiches

Ingredients:

  • 1 can of jackfruit, rinsed + drained
  • 1/2 cup of ketchup
  • 3 tbsp of maple syrup
  • 2 tbsp of apple cider vinegar
  • 2 tbsp of soy sauce
  • 1 tbsp of corn starch
  • 1 tsp of chili powder
  • 1 tsp of smoked paprika
  • 1 tsp of garlic powder
  • 1 tsp of pepper
  • Pinch of cayenne pepper
  • 1 tbsp of olive oil
  • Slaw, for serving
  • Buns, for serving

How to:

  • Preheat oven to 400
  • In a bowl, combine ketchup + maple syrup + apple cider vinegar + soy sauce + corn starch + spices
  • Shred jackfruit with two forks
  • Heat olive oil in a skillet over medium heat
  • Add jackfruit, cook 2-3 minutes
  • Add sauce, cook another 5 minutes
  • Transfer jackfruit to a line baking sheet + bake for 25 minutes, tossing once in the middle
  • Serve hot on buns with slaw
  • These sandwiches are all for you, do not share

Veggie Couscous

I know there isn’t a parenting manual.

We have to figure most things out on our own, I get it.

But could SOMEONE have warned us about how sick we’d be?!

Yes, the stomach virus hit our house for the third time in 2022. I didn’t even know it was possible to be sick that often in under 6 months. Because don’t forget the many colds! Lou got sick first on a Saturday. Literally over 72 hours later, it hit me & G. I feel like it was just lurking on our surfaces & toys like “hahahahah you naive twits think you’ve escaped me, but I’m going to get youuuuuuu.” & get us, it did.

Surely, we’ll get a break. Right? RIGHT??!!?!

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 cup of dry couscous
  • 1 pint of cherry tomatoes
  • 1 white onion, sliced thin
  • 1/2 an English cucumber, quartered
  • 1 roasted red bell pepper, chopped
  • Handful of kalamata olives, chopped
  • Juice of 1 lemon
  • 2-3 tbsp of olive oil
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Cook couscous to package directions
  • Arrange tomatoes on a lined baking sheet, drizzle with 1 tbsp of olive oil + some S+P
  • Roast for 20 minutes
  • Meanwhile, heat remaining oil in a skillet over low heat
  • Add onion + S, cook for 15 minutes or so, stirring occasionally
  • To serve, combine drained couscous + tomatoes with their juices + onion + veggies + cilantro & drizzle with lemon juice
  • Don’t get a stomach bug the day after making this or you will let your leftovers go to waste, I know from experience

Gochujang Ramen

We have to buy a new car.

I know what you’re thinking –

In this economy?!?!

Trust me, we’ve tried to finagle our way out of it, but here we are. Garr got rear ended a few months ago & apparently the car is totaled. We were like, “but are you sure…???” I don’t know if y’all are aware, but used cars in the U.S. are astronomical right now. I don’t even know who makes these decisions, but some bro decided to jack up the prices of every basic used sedan & now we’re all up a creek. I’m about to get some tags for Lou’s pink, Fisher Price car & have Garr push that to work.

If anyone has the hook up on like a 2018 Toyota Corolla with about 600 miles on it, hit a girl up.

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

Ingredients:

  • 3 blocks of brown rice ramen
  • 1 tbsp of olive oil
  • 1 bunch of rainbow chard, removed from the stems + chopped
  • 1 tbsp of garlic, minced
  • 1/4 cup of gochujang
  • 2 tbsp of brown sugar
  • 2 tbsp of tahini
  • 3 tbsp of soy sauce
  • 2 tsp of sesame oil
  • Cilantro, for serving
  • Lime, for serving

How to:

  • Cook ramen to package instructions, drain
  • Heat olive oil in a large skillet over medium heat
  • Add chard, cook 3-4 minutes
  • Add garlic, cook another minute
  • Meanwhile, combine gochujang + brown sugar + tahini + sesame oil + soy sauce in a small bowl
  • Turn heat down, add sauce to skillet with chard, cook another 2-3 minutes
  • Add ramen, stir to coat + combine
  • Serve hot with cilantro + lime

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