Orange + Cranberry + Rosemary Bread

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I have done it! I have discovered the sketchiest bar in all of America!

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Who knew that behind the doors of the bowling alley was a gloriously cheap full bar????

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I always knew you could get a pitcher of terrible beer and some hot dogs, but a full bar complete with extraordinary people watching??? Revolutionary.

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Why did we stop hanging out there? It was the most happening hang out at one time. Would things have been different if we had known what the bowling alley would one day become? $4 vodka drinks, people. $4!!!!!!

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I still need bumpers while bowling, but what of it?

 

 

Time: 1 hour (prep + cooking) | Serves: 1 loaf of bread

Ingredients:

  • 2 1/2 cups of all-purpose flour
  • 2/3 cup of sugar
  • 2 tsp. of fresh rosemary, chopped
  • 1 tsp. of baking powder
  • 1/2 tsp. of baking soda
  • Pinch of salt
  • 3 eggs
  • 1/2 cup of olive oil
  • 1/2 cup of fat-free vanilla yogurt
  • Juice of 2 oranges
  • 1 tbsp. of orange zest
  • 1 tsp. of vanilla extract
  • 1 cup of baking cranberries

How to:

  • Preheat oven to 350 degrees
  • In a large bowl, combine ingredients through salt
  • In another bowl, combine eggs through vanilla extract
  • Whisk in the wet ingredients to the dry
  • Fold in cranberries
  • Spread batter in a greased bread pan
  • Bake for 40 minutes
  • Serve warm
  • Wrap up in a bow + give to a pal don’t be selfish + eat the entire loaf like I did

Baked Ziti

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I detoxed this weekend.

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Not with food, please, I swam in carbs the whole time. I mean with my face.

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Like, I did not put on a stitch of makeup for 48 hours. It was both horrifying & liberating.

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I even went to the grocery store sans my face on. I was just rockin’ the crap out of my pasty skin. Thinking, “Why don’t I do this more often? I look awesome!” Then, I get home & FaceTime with my mom. The horror! Does anyone else look as heinous on FaceTime as I do?? Or is that just my actual face?? Because not only will I stop wearing makeup all together, but I need to invest in some large paper bags.

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Just kidding. I know I’m cute as all get out.

 

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

Ingredients:

  • 1 package of ziti
  • 1 onion, diced
  • 1 can of fire roasted tomatoes
  • 2 cups of vegetable stock
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of oregano
  • 1 tbsp. of dried basil
  • 1 tsp. of crushed red pepper
  • 2 tomatoes, sliced thin
  • 1 cup of mozzarella cheese
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Cook ziti according to package directions + drain
  • In a saucepan, heat olive oil over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add fire roasted tomatoes, cook 2-3 minutes
  • Add stock + bring to a boil
  • Turn down the heat + stir in oregano + basil + crushed red pepper + S+P, let simmer for 8-10 minutes
  • Transfer to a food processor + pulse until smooth
  • Combine sauce + ziti + S+P
  • Arrange evenly in a baking dish
  • Top with tomato slices + cheese
  • Bake for 20 minutes or until cheese is melted + golden
  • Serve hot
  • Serve in deep bowl for your guests to swim in

Orzo + Eggplant Bake

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I’m 23 going on 45, I swear to you.

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An old soul trapped in a young, able body. It’s hindering, really.

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People look at me strange when I say I like to read for an hour before bed – lights off at 10 p.m. sharp! Or that we like to begin our date nights about 4 p.m. so we can be home at a reasonable hour. REM cycles aren’t a joke, people.

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I’m perpetually stressed about our mortgage (we don’t have one of these) & the kids’ college funds (we don’t have these either). It’s tough being so responsible.

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45 year old me loves bakes (casseroles, but it’s an ugly word). This is no exception. Feed to all ages.

 

Time: 1 hour 15 minutes | Serves: 4

Ingredients:

  • 1 package of orzo
  • 1 eggplant, peeled + chunked
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 orange pepper, diced
  • 1 cup of diced celery
  • 2 tbsp. of garlic, minced
  • 1 can of tomato paste
  • 1 roma tomato, diced
  • 1 cup of mozzarella cheese, shredded
  • 1/4 cup of parmesan cheese, grated
  • 1 tsp. of dried basil
  • 1 tsp. of italian seasoning
  • 1 tsp. of garlic salt
  • 1 tsp. of onion salt
  • 2 tsp. of crushed red pepper
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 375
  • Cook orzo until almost al dente, drain + set aside
  • Salt eggplant chunks + let drain in a colander for at least 30 minutes
  • In a large skillet, heat olive oil over medium heat
  • Add eggplant, cook for 8-10 minutes
  • Put eggplant on a paper towel-lined plate
  • Add onion to skillet, cook until soft
  • Add garlic + cook for another 1-2 minutes
  • Add peppers + celery + S+P, cook for 4-5 minutes
  • Add orzo + tomato paste + basil + italian seasoning + garlic salt + onion salt + crushed red pepper + S+P to skillet, cook for 2 minutes
  • Add eggplant + parmesan + 1/2 of the mozzarella to the skillet
  • In a greased baking dish, add orzo + eggplant mix
  • Stir in roma tomato
  • Sprinkle with remaining mozzarella
  • Bake covered for 25 minutes
  • Remove foil + bake for another 15 or until desired melty goodness
  • Don’t serve with a fork, just go face down in the bowl

 

Idea came from this wonderful blogger:

http://smittenkitchen.com/blog/2012/09/baked-orzo-with-eggplant-and-mozzarella/