Spicy Thai Basil Tofu + Veggies

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After 6 long weeks, my boo is HOME.

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We’ve done way longer obvio, but this time particularly sucked because we couldn’t speak. As soon as he came through the front door, I presented him with a list of 83 things I’d written down to tell him so as not to forget including inconsequential things like, “I put this new lamp together all by myself.”

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I got a couple of letters which was nice. I liked to pretend it was the 1940’s and I was just a sweet, naive debutante awaiting word from her handsome beau that all was well. Except in these letters he’s more interested in telling me about his meals (fajita chicken with rice and beans was a really good day) than professing his love.

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The best is just like getting back into a routine with each other. As much as I missed him, I got used to my evenings on the couch with Topanga, bingeing whatever our hearts desire. Only having to do laundry once a week. Having the tidiest home, with everything in its proper place. Really enjoying the numbers in the bank account because the online shopping queen was without his devices.  He, on the other hand, got used to sleeping in the wilderness surrounded by a bunch of dudes who hadn’t showered. Different strokes. It just takes like 48 hours to adjust when he returns. Like, I can’t lose my mind when he leaves his clothes on the floor and he can’t get mad at me because we, as a household, have adopted a new way of folding said clothes!

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Honestly, I’m just so happy he’s home. The house is finally starting to smell like itself – the perfect mix of Bath & Body Works candles and farts.

 

 

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of extra firm tofu, excess water drained (I like to wrap it in a towel + then press a heavy pan on top)
  • 1/2 a head of green cabbage, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup of carrots, sliced thin
  • 1 tbsp. of red chili paste
  • 1 tbsp. of brown sugar
  • 1 tbsp. of soy sauce
  • 2 tbsp. of lime juice
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • 1 tbsp. of sesame oil
  • 1 tbsp. of olive oil
  • 1 cup of fresh basil, chopped
  • S+P, to taste
  • 1 tsp. of crushed red pepper
  • Brown rice for serving

How to:

  • In a lil bowl, combine chili paste + brown sugar + soy sauce + lime juice, set aside
  • Heat oils in a wok over medium heat
  • Add tofu + a lil S+P, cook until crisp to your desire about 6-7 minutes
  • Remove from pan
  • Add garlic + ginger, cook one minute
  • Add cabbage + peppers + carrots, cook 5-6 minutes
  • Add tofu + sauce in, cook for 2-3 minutes until combined + luscious looking
  • Turn off heat, stir in basil
  • Serve hot with brown rice
  • Wrap mouth around one end of the plate + tip your head back + mouth up, allowing all contents to gracefully slide into your pie hole

 

Adapted from here!

Thai Green Curry

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Mmmm ahhhhhh. I feel truly revitalized.

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Refreshed, restored, reinvigorated, revived, (there are a lot of R words that mean the same thing) ready to take on anything.

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All it took was a little SEAHAWKS FOOTBALL, BABAY!

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Like 7 months ago when we were still in WA and feeling super sorry for ourselves for having to leave the best place in the world, we bought Seahawks at Panthers tickets for way too much money. It just needed to happen. Too much Seahawks gear had been purchased to sit in these North Carolina closets and rot! Oh, it was just such a perfect day. Charlotte is a neat-o little city and we found good food and frolicked all over the place and only ended up in one college bar where we quickly discovered we officially do NOT look like college kids anymore. PLUS, the Seahawks actually won a football game… What did I do to deserve such sweet happiness?

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We also didn’t get kicked out of the stadium for harassing other patrons so winning.

 

 

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

Ingredients:

  • 1 onion, diced
  • 2 tbsp. of fresh ginger, minced
  • 1 tbsp. of garlic, minced
  • 1 cup of butternut squash, cubed
  • 1 cup of haricot verts, ends trimmed
  • 1 zucchini, quartered
  • 1 yellow squash, quartered
  • 1 cup of thai green curry sauce
  • 1 14 oz. can of coconut milk
  • 2 tsp. of soy sauce
  • 1/2 cup of fresh basil, chiffonaded
  • Juice of 1/2 a lime
  • Rice, for serving
  • 1 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add ginger + garlic, cook another minute
  • Add butternut squash + haricot verts + zucchini + squash + crushed red pepper + S+P,  cook for 6-7 minutes
  • Add green curry sauce, cook 2-3 minutes
  • Add coconut milk + 1/2 a cup of water, bring to a lil boil, turn down heat + let simmer for 10 minutes
  • Turn off heat, stir in basil + lime juice + soy sauce
  • Serve hot over warm rice
  • Set the table + sit down with a cloth napkin + slurp this bad boy down like the fancy feline you are

 

Adapted from here!

 

Penne alla Vodka

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It’s been 7 long years since I first tried to convince my husband to watch The Office.

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It is in my top 5 favorite shows of all time – a list he is quite familiar with because I refer to it biweekly.

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I’ve literally begged him over the years to watch it, knowing he’ll pee pee his pants from laughter.

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I’d like to thank the meme revolution for broadening my husband’s sense of humor and making him open to other giggle-inducing medias. FINALLY, we are binging it. This man is loving this darn show. Like, his face turns red and he does these adorable big belly laughs. He turned to me last night and was like, “Wow, why have I put off watching this show for so long???” Through gritted teeth I explain – Well, DEAR, you see, sometimes you purposefully don’t do things I ask in order to annoy me, it’s truly one of your most endearing qualities and makes me fall more in love with you each day.

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To no one’s surprise, he’s really connecting with Kevin’s character.

 

Time: 45 minutes (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 package of whole wheat pasta
  • 1 onion, diced
  • 3 tbsp. of garlic, minced
  • 1 28 oz. can of crushed tomatoes
  • 1 14 oz. can of diced tomatoes
  • 1 14 oz. can of fire-roasted diced tomatoes (if you can’t take the heat, get another can of the regular or a big 28 oz. can of it)
  • 1/2 cup of vodka
  • 1 cup of cashews, soaked overnight
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Basil, for serving

How to:

  • Cook pasta to al dente, drain + set aside
  • Meanwhile, heat olive oil in a pan over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add tomatoes + vodka + crushed red pepper + S+P, cook 10 minutes
  • Meanwhile, pulse cashews in a food processor until smooth
  • Add tomato sauce into food processor with cashew cream + process until smooth
  • Return silky sauce to pan with some S+P, simmer another 5-7 minutes
  • Turn off heat + stir in pasta + basil
  • Serve hot with more fresh basil
  • Be like me + eat lunch, then make this + even though you’re not hungry, eat a big bowl of it anyways