Grilled Veggies + Beans

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What kind of world do we live in that I get excited about….a face mask?

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This kind, apparently!

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Unless you’ve been living under a rock (which may not be a bad idea, v few people under there), you know the CDC recommends we all wear masks when we go out now.

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Not typically a problem for me considering I’ve been holed up in this house for 5 weeks, but I DO still have a couple of doctor appointments to make. Since I previously shared I have no actual skills like sewing and since paper masks are equivalent to gold bars in today’s society, I was about to be plumb out of luck! Until a sweet angel friend swooped in with her heavenly wings and whipped me up a lil cloth mask. She even let me pick the pattern…like. I chose a lemon print because…obviously. I put it on and I’m just like, “COVID-19, but make it fashion.”

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I don’t yet have the hang of breathing while wearing it, but baby steps.

 

 

Time: 1 hour (prep + cooking) | Serves: 2-3

Ingredients:

  • 4 carrots, peeled
  • 1 bunch of asparagus, ends trimmed
  • 1 pint of cherry tomatoes
  • 1 red onion, halved
  • 1 can of cannellini beans, rinsed + drained
  • 1/4 cup of sun-dried tomatoes, chopped
  • 3 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat grill
  • Drizzle veggies with 2 tbsp. of olive oil evenly + some S+P
  • Grill carrots + asparagus directly on flame, turning a couple times until tender
  • Place onion halves face down on grill for about 3-4 minutes before turning
  • Wrap tomatoes in foil + grill until blistered, about 6-7 minutes
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add cannellini beans + S+P, cook 6-7 minutes
  • Add sun-dried tomatoes, cook another 3-4 minutes
  • Serve veggies warm with beans on top
  • Grab a knife + fork + cut up into these bad boys + then just start lapping up the contents

Spaghetti Squash with Veggies + Tomato Sauce

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WHAT A WEEK AND A HALF, I TELL YOU!

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Your girl has been plumb RUNNING. Not like the exercising kind, though. Quite the opposite, in fact.

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My BFF came to visit for a few days. Then I went home to Memphis for a week. When these two things happen, I lose all self control and morph into the gluttonous creature God intended.

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For example, while out to dinner last Saturday before the Kacey Musgraves concert, I single handedly ate three baskets of chips with salsa. I really wish I was exaggerating. I was in actual pain the next day and resolved to never do that again. Then Monday rolls around and my daddy offers to take me to my favie Mexican restaurant in Memphis. What do I do? WORK on another two baskets of chips. Moral of this story: I LOVE CHIPS. & also I have this problem where I don’t stop eating when I’m full???? It’s not great. How does one just not overeat when there is tasty food in front of one? Like, as a rule, I don’t take home leftovers from restaurants. Not because I’m morally opposed, there are just literally 0 leftovers to take.

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Now I’m home and trying to detox but my stomach is stretched out so lotssss of peanut butter is happening.

 

Time: 1.5 hours (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 spaghetti squash, halved + seeds scooped out
  • 1 bunch of asparagus, trimmed + halved
  • 1 carrot, peeled thin with a vegetable peeler
  • 1 zucchini, cut into tiny bits
  • 4 tomatoes off the vine, cut into chunks
  • 4 tbsp. of garlic, minced
  • 2 tbsp. of basil, chiffonaded
  • 4 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Toasted pumpkin seeds, for serving

How to:

  • Preheat oven to 400
  • Drizzle spaghetti squash insides with 1 tbsp. of olive oil + some S+P
  • Arrange on a lined baking sheet, cut side down + stab with a fork a couple times
  • Roast for 40 minutes
  • Meanwhile, bring a pot of salted water to a boil
  • Add asparagus + cook 3 minutes, pour into a colander + rinse with cold water
  • Chop roughly into tiny bits
  • Meanwhile, heat olive oil in a skillet over medium heat
  • Add zucchini + S+P, cook 3-4 minutes
  • Add asparagus + carrot + S+P, cook another 3-4 minutes
  • Remove veggies from the pan
  • Add tomatoes to a food processor + process until smooth
  • Heat remaining olive oil to the skillet over medium heat
  • Add garlic, cook 1 minute
  • Add tomatoes + S+P, bring to a boil, reduce heat + let simmer for about 20 minutes, if a lil thin, add some coconut milk
  • Add basil + crushed red pepper
  • To serve, place some spaghetti squash noodles in a bowl + top with veggies + sauce + pumpkin seeds
  • Gently mix up all of the goodness + use your fork to gingerly twirl the noodles like you’re in an Olive Garden commercial + slurp them down like you’re also at an Olive Garden

Rainbow Carrot + Asparagus Tart

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How can I ever accurately express the impact Celine Dion has had on my life?

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I suppose I’d have to go back to the beginning. When a six-year-old Rachel sat in the movie theatre after her first screening of Titanic and the credits rolled. Something inside of me just clicked.

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My Heart Will Go On became the first in what would become a collection of ballads I would memorize and sing at all hours of the day staring at myself in the mirror performing in a melodramatic fashion.

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And now, in less than one year, I will see my idol in person. I will breathe her angelic air and hear her golden voice live. Because my mother knows me to my core, she was determined to get these tickets. She joined a Celine fan club to get early access to tickets and on the morning they went on sale, she was prepared to fight the masses with two cell phones, an iPad and a laptop. After we lost out on Adele tickets in 2016, she was not taking any chances! After about 73 failed attempts, she gets them. 8 tickets for me, her and 6 of my BFFs. It’s not until after she’s paid she realizes she accidentally bought us VIP tickets. Like, OK, do I smell a meet and greet in my future?!?!! After further research, we discover the 8 VIP tickets we purchased give us 8 commemorative lanyards and 1 CD. A single CD. For the 8 of us to share. We’ll be creating a rotation schedule so everyone gets equal amount of time with the disc.

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And we are also all going to channel different Celines for our wardrobe and makeup, so we or may not go viral.

 

 

Time:  1.5 hours (prep + cooking) | Serves: 1 tart

Ingredients:

  • 1 puff pastry
  • 4 rainbow carrots
  • 1/2 a bunch of asparagus
  • 1 cup of basil leaves
  • 1/2 cup of walnuts
  • 1/4 cup of nutritional yeast
  • 1 tbsp. of garlic
  • 1 tbsp. of lemon juice
  • 1/2 cup of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Thaw puff pastry for 40 minutes
  • Arrange carrots + asparagus on two lined baking sheets
  • Drizzle each with 1 tbsp. of olive oil + some S+P
  • Roast 20 minutes, tossing once in the middle, remove the asparagus, cook carrots a couple more minutes
  • Meanwhile combine basil + walnuts + nutritional yeast + garlic + lemon juice + S+P in a food processor, process on low + add in remaining olive oil
  • Spray a baking sheet with oil + place puff pastry on sheet
  • Spread pesto on thawed puff pastry, leaving edges plain
  • Cut carrots in half, length wise + place them + asparagus on top of the tart in whatever order your heart desires
  • Bake 15-20 minutes or until crisp to your desire
  • Cut in quarters + serve warm
  • Take a quarter in your hand + crunch it up over your tilted mouth letting the crumblies fill your pie hole