Chickpea Biryani

I’ve really evolved over the last several years.
I used to be one of those girls that abhorred the outdoors.
But after living in Washington, North Carolina and now Colorado, I finally appreciate, understand, and ~sometimes~ even crave the fresh mountain air.
We went on a hike this weekend. I can’t lie, I feel really at peace and centered when traipsing up a mountain. Granted, Garr is carrying Lou on his back and I’m completely uninhibited, just gliding through the forest. We were having a lovely time, the endorphins were flowing, giggles were had. As we’re coming back down, I notice a spot in front of me that looked wet. I was telling myself “Be careful, do not slip on that wet spot” when BOOM, down I go, using my forearm and hand as brakes. I walked the rest of the way with my arm up in the air – not because I needed to keep the blood from gushing out, but because I like the drama. Also, it is a pretty sweet battle scar and I look like I mean BUSINESS.
The most upsetting is that my mom assumed I was wearing tennis shoes because I couldn’t possibly own real hiking boots.

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1-2 cups of cooked chickpeas
  • 1 yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 1/2 cup of matchstick carrots
  • 2 cups of uncooked basmati rice
  • 1 tbsp. of minced garlic
  • 1 tbsp. of ground ginger
  • 1 tbsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of cinnamon
  • 1/2 tsp. of pumpkin pie spice
  • 1/2 tsp. of za’atar seasoning
  • 2 bay leaves
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 cup of raisins
  • 1/2 cup of cashews, chopped
  • Cilantro, for serving

How to:

  • Add rice to a bowl + cover with hot water, set aside
  • Heat olive oil in a stock pot over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add carrots + red pepper, cook another 3-4 minutes
  • Add garlic + all spices, cook another minute
  • Drain rice + add to pot along with 1/2 the raisins + four cups of water
  • Bring to a boil, reduce heat, cover + simmer for 30 minutes or until rice is cooked
  • Serve warm with more raisins + cashews + cilantro
  • Eat slowly over like three days + turn into a basmati rice grain

Adapted from here!

Smashed Potato Skillet

It has been a MINUTE, y’all!

Not that anyone was waiting around with bated breath or anything, but I missed you all.

Life with a 6 month old is magical and busy and smelly.

We have had a lot of family visitors over the last month, keeping me busy and literally completely out of the kitchen. All of my meals have either been made for me, taken out from a restaurant or from a freezer for the last 6 weeks, it seems. But the buck stops here, pals! Mama is back in the kitchen. Somewhere in those 6 weeks, Louisa went from not letting me out of her sight for more than three minutes, to letting me spend a full 30 minutes in the kitchen cooking while she played without screaming bloody murder. I don’t know who this angelic creature is who replaced my insane child, but I’m into her.

So now that I have time to cook, someone give me the motivation to adapt more recipes because your girl’s brain power is still pretty limited.

Ingredients:

  • 8 baby red potatoes
  • 1/4 cup of lentils
  • 1 1/2 cups of sugar snap peas, chopped
  • 2 green onions, diced
  • 1 lemon
  • 1 red bell pepper, sliced thin
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 2-3 tbsp. of vegan sour cream
  • 2 tbsp. of vegan butter
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Cook lentils according to package directions, drain + set aside
  • Bring a pot of boiling water to a boil
  • Add taters, cook 10-12 minutes until fork tender, drain
  • In a bowl, combine snap peas + 1/2 the green onion + lemon juice + 1 tbsp. of olive oil + S+P, set aside
  • Once cooled, smash potatoes with a fork
  • Heat remaining olive oil in a cast iron skillet over medium heat
  • Add taters + cook 3-5 minutes until golden brown
  • Add lentils + red pepper + jalapeno + garlic + butter + smoked paprika + S+P, cook another 3-5 minutes
  • Top with snap pea slaw + remaining green onion + sour cream
  • Pour a big bowl of this + stand in front of a mirror to eat + tell yourself how proud you are for eating a bowl of potatoes for dinner

Adapted from here!

Butternut Squash Chili

I really need a hobby.

Because my phone storage cannot handle me being Lou’s personal photographer/videographer.

Literally all I do is take 235 photos & videos of her doing the exact same mundane thing each day.

And I love every minute of it. And I hope my friends do, too, because I send them to everyone. People are probably like, “Oh, great, another photo of Rachel’s baby laying in her pack n play sucking on her pacifier, excellent.” I’m sorry, I really cannot help I birthed the world’s cutest baby. It’s a blessing & a curse! I can’t keep this cuteness to myself. She must be shared with the world! She’s been here for 6 weeks & I swear I have no fewer than 1,000 photos. I went to the doctor today & it took everything in me not to just shove my phone in everyone’s faces and say, “SEE, see what I made!”

Now how do I get her face on a jar of some pureed peas?

Time: 1.5 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 butternut squash, chopped into cubes
  • 1 red onion, diced
  • 2 bell peppers, chopped
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 1-2 chipotle peppers in adobo (depending on your preference), chopped
  • 1 tbsp. of chili powder
  • 2 tsp. of cumin
  • 1 tsp. of paprika
  • 1/4 tsp. of cinnamon
  • 1 bay leaf
  • 2 cans of black beans, rinsed + drained
  • 1 can of diced tomatoes
  • 2-3 cups of vegetable broth
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Avocados, for serving
  • Cilantro, for serving
  • Tortilla chips, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add jalapeno + bell peppers + butternut squash + S+P, cook another 6-7 minutes
  • Add garlic, cook another minute
  • Add chili powder + cumin + paprika + cinnamon, cook another minute
  • Add chipotle peppers, cook another minute
  • Add bay leaf + black beans + tomatoes + broth
  • Bring to a boil, reduce heat, cover + simmer for an hour, stirring occasionally
  • Serve hot with cilantro + avocado + tortilla strips
  • Curl up in the warmest blankie + stare at your twinkling Christmas tree + stuff yourself until you explode

Adapted from here!