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

Heirloom Tomato Tart

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My BFF spent 12 days in WA with me.

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Would your BFF fly across the country & spend 12 days with you because your husband is out playing in the woods for work? No, that’s the answer.

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Everyone was all, “Aren’t y’all going to get sick of each other?” And we were all, “Obvio, but we’ll just slap each other around a bit and get over it like normal people.”

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We did all of the things – went to all of the cities, ate all of the vegan food (& cheated on our diets a bit – PLS LOVE ME I’M ONLY HUMAN!!!), went on long walks, saw Coldplay in concert (v casual), ate more food, watched some sad TV, and ended the visit with a trip to Whole Foods because I am a really adventurous host. I offered to let her be my assistant/doggy nanny and told her she could live in the guest bedroom for a small rent & cleaning fee, but, sadly, she returned to Memphis.

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Luckily, we have matching shark tattoos to remember it all by.

 

 

Time: 1 hour (prep + cooking) | Serves: 1 tart

Ingredients:

  • 10 sheets of phyllo dough, thawed
  • 1 lb. of heirloom tomatoes, washed + sliced thin
  • 1 shallot, sliced thin
  • 1 cup of basil, chiffonaded
  • 1/2 cup of breadcrumbs
  • 7 tbsp. of olive oil
  • S+P, for taste

How to:

  • Preheat oven to 375
  • Brush a baking sheet with 1 tbsp. of  oil
  • Lay a sheet of phyllo dough + brush with 2 tsp. of olive oil + sprinkle with 1 tsp. of breadcrumbs
  • Top with another sheet of dough + repeat
  • Bake for 20-25 minutes or until golden + crisp to your desire
  • Meanwhile, heat remaining tbsp. of olive oil in a skillet over low-med heat
  • Add shallot + S+P, cook for 5-6 minutes
  • To serve, top warm dough with tomatoes + shallot + basil + some S+P
  • Cut it up + serve warm
  • Make a fist + punch your tart until it all crumbles into lil bits making it easier for you to vacuum up with your pie hole

 

Original idea from here!

http://www.foodandwine.com/recipes/giant-summer-tomato-tart