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

 

Homemade Fettuccine + Red Sauce

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I’m transitioning to a vegan.

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I think.

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There is just so much to consider. My biggest dilemma being what do I substitute for my daily bagel and cream cheese schmear?! I can obvio keep the bagel, but what do I spread all over it? I don’t want peanut butter and I don’t want to make a weekly vat of vegan cream cheese, how daunting. Don’t even bother suggesting I eat it plain, I am not a monster.

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Other considerations: skim milk to dunk my Oreos in, Chobani lime yogurt, cheese cubes, cheese slices, shredded cheese, melted cheese, the rice at my favie Mexican restaurant that is covered in cheese, delivery pizza, grilled cheese, butter, chocolate chip cookie dough ice cream, cheesy grits, cheesy potatoes, to name a few that come to mind.

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Also, I told my dad this news and he said he’d rather I transition to a man than a vegan so I have a strong support system.

 

 

And now a non-vegan recipe lol:

Time: 3 hours (prep + cooking) | Serves: 4

Ingredients:

  • 2 cups of all-purpose flour
  • 3 eggs
  • 1/2 tsp. of sea salt
  • 1 tbsp. of olive oil
  • 5 tomatoes, peeled
  • 3 tbsp. of garlic, minced
  • 1/4 cup of fresh basil, chopped
  • 2 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1/4 cup of parmigiano reggiano

How to:

  • Combine flour + salt in a large bowl
  • Make a well + add eggs to the center
  • Mix dough
  • Once dough is in a nice lil ball, move from bowl to a floured surface + knead until a smooth ball is formed
  • Wrap in plastic wrap + set aside for 30 minutes-hour
  • Roll out dough as thin as you can, if you have a pasta machine, whip it out you luckies!!!
  • Once thin enough, cut into even strips
  • Bring a pot of salted water to a boil
  • Add the fresh noodles + cook for 3-4 minutes until al dente
  • For sauce, add olive oil to a large pot over medium heat
  • Add garlic, cook for 1-2 minutes
  • Add tomatoes + S+P, simmer for an hour, uncovered
  • Add basil + crushed red pepper, simmer for another hour, covered
  • Transfer to a food processor + process until smooth
  • Pour back in the pot, stir in cheese + adjust seasoning to taste
  • Toss pasta with sauce + serve with extra basil + cheese
  • Put on bib + eat with grubby mitts like your inner fussy toddler

 

 

Help came from these guys!

http://tenatthetable.com/recipes/fresh-pasta-machine-required/

http://spaceshipsandlaserbeams.com/blog/party-food/how-to-make-homemade-tomato-sauce

 

Vegan Pho

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I bet y’all can’t top my Memorial Day.

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Yeah, yeah, you floated on a boat, got a tan, grilled some meats, OrIgInAl.

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I, on the other hand, spent a verrryyyyyy productive few days scrapbooking and gardening.

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Well, Garrett keeps telling me it’s not scrapbooking when you’re just putting photos into an album, but I say phooey! Potato, potato (this saying does not have the seem effect on the internet tbh). Every page has a specific theme and that takes time! Granted, so far the only theme is “Garrett & Rachel,” but I’m really liking the vision.

Gardening was fun. We spent $80 on flowers & as I was pushing the cart to the car, half of them fell out & were smushed – fun! I got them in the ground & Garrett only had to come behind me & fix like 80% of them.

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No but seriously we really went all out each night of the long weekend by being asleep by 8:30 pm.

 

Ingredients:

  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 tsp. of ground anise
  • 1 large white onion, chopped
  • 1/4 cup of fresh ginger, chopped
  • 1 tbsp. of garlic, minced
  • 4 cups of vegetable broth
  • 4 cups of water
  • 3 tbsp. of soy sauce, + more for serving
  • 1 package of rice noodles
  • 6 oz. of crimini mushrooms, sliced
  • 1 jalapeno, sliced thin
  • 1/2 cup of green onion, sliced thin
  • 1/4 cup of fresh basil leaves
  • 1 lime
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat a large pot over medium heat
  • Add cinnamon + cloves + anise, stir until fragrant about 3 minutes
  • Add onion + ginger + garlic + broth + water + soy sauce, bring to a boil
  • Reduce heat + simmer for 30 minutes
  • Meanwhile, heat oil in skillet over medium heat
  • Add mushrooms + S+P, cook for 5-6 minutes or until softened + browned
  • Meanwhile, prepare your rice noodles according to package directions (whatever I had didn’t require any cooking – yeehaw!)
  • Once broth has simmered, strain into another pot, leaving a smooth, chunk free broth
  • Pour some in a bowl + add some noodles + mushrooms + jalapeno (if you like heat, but if you don’t, I’m sorry for you) + green onion + lime juice + basil
  • Repeat with remaining ingredients
  • Feel the broth course through your veins + become instantly nourished + energized + ready to run a marathon up a mountain in the rain

 

Adapted from here!

http://cookieandkate.com/2017/vegetarian-pho-recipe/