Tag: chickpeas

Soyrizo + Chickpea Rice Bake

1 Comment

Ahh, a new year.

Time to set some goals I will never meet!

And convince myself that THIS is the year I become thoughtful!

Let’s face it, it’s not going to happen, I am who I am. I am, however, a fairly new member of the Peloton cult and plan on doing as many classes as possible this year! No, I don’t have a bike, you all already know I am far too cheap to spend that much money on a BIKE! But the app is wonderful. I was working out with G in our garage gym, but it is soooo very chilly in the winter and it plummeted my motivation. If I’m waking up at 5:30 to work out before Lou gets up, can I at least be warm doing it? Peloton classes to the rescue! The forced motivation from the coaches is a little much sometimes, but I’ve officially drank the juice & there is no going back.

Be my peloton friend! @Topangasmom – obviously.

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

Ingredients:

  • 1 package of yellow rice (this is the kind I used)
  • 1 yellow onion, diced
  • 1 tbsp. of garlic, minced
  • 1 package of soyrizo
  • 1 can of chickpeas, rinsed + drained
  • 1 15oz can of diced tomatoes
  • 1/2 cup of raisins
  • 4-5 cups of veggie stock
  • 2 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Heat olive oil in a cast iron skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add soyrizo, cook until browned, 5-6 minutes
  • Add chickpeas + tomatoes + raisins + cumin + chili powder + paprika + S+P, cook for a few minutes until tomatoes are gently simmering
  • Add rice, cook another 3-4 minutes, toasting the rice
  • Add stock, enough to cover, + bring to a boil
  • Put pan into oven for 30 minutes
  • Once rice is cooked, serve hot with cilantro

Adapted from here!

Maple Roasted Veggie Sheet Pan

2 Comments

All this Christmas decor has got me in my FEELIESSSSS.

The tree is up, ornaments are being ripped off by my toddler & stockings are hung on top of bookshelves so she doesn’t yank those down, too.

Tis’ the season!

Our entire neighborhood is like next level about Christmas lights. Every street is LIT, literally, figuratively, etc. We, of course, don’t partake because I am too cheap to spend money on Christmas lights & simply won’t do it until Lou is old enough to ask why we’re the only house in the neighborhood without them. I’m also too cheap to do more decor than just your standard tree and stockings. Especially in the south, I feel like most families bring out BOXES of Christmas decor and every corner is covered in nutcrackers. I ~love~ that for them, but it just can’t be me. Y’all already know I can’t have too much stuff around me &, I’ll say it louder for the people in the back, I’m cheap. I turned to Garr the other night & asked him if he wished I was the kind of person who decorated more for the changing seasons. Luckily, I married a man who gets me & he said, “No, because that’s more crap I have to deal with lugging around.”

Wedded bliss!

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 sweet potato, cubed
  • 2 cups of brussels sprouts, halved or whole if they’re small
  • 2 cups of cauliflower florets
  • 1 red bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 can of chickpeas, rinsed + drained
  • 2 tsp. of maple syrup
  • 1 tbsp. of balsamic vinegar
  • 1/2 tbsp. of soy sauce
  • 1 tsp. of oregano
  • 1 tsp. or garlic powder
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 425
  • Combine maple syrup + balsamic vinegar + soy sauce + oregano + garlic powder + olive oil + S+P in a small bowl
  • Add all veggies to a bowl + drizzle with marinade
  • Arrange on a lined baking sheet + roast 30-35 minutes, tossing once in the middle, until roasted to your desire
  • Serve over rice or quinoa with your favie sauce
  • You can really just eat this straight off the pan, I won’t tell anyone

Adapted from here!

Dolmas Salad

1 Comment

I’m really sick and tired of being the selfless one in this family.

I give until it HURTS.

And I ask for so little in return.

For example, we asked our pals to come over and take some photos for a Christmas card yesterday. Yes, I know what you’re thinking. Rachel, hire a professional to take some nice photos you will cherish forever. Yeah, that sounds nice and all, but my daughter is a terrorist and I am the cheapest person you know so. Here we are. We take a few shots. All is well. I’m flipping through them and I find one where I look just absolutely STELLAR. Like, I’m not a photogenic person (or maybe I just refuse to believe I actually look the way I do), but in this shot, I was on POINT. I show it to Garrett to get his approval and he’s like, “….Rachel, my eyes are closed.” I just don’t see his point. This isn’t about you. People need to hang this photo of ME on their refrigerators!!! I was so peeved. I pick a back up that is like OK I guess and he’s all, “But Topanga isn’t in that one.” I truly get no respect.

Then we have another discussion about why I don’t zoom in on anyone else in photos before declaring my favorites and that is just more than I can handle in a day.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 6-8 dolmas, chopped up (I find mine at Trader Joe’s)
  • 1 can of chickpeas, rinsed + drained
  • 2-3 rainbow carrots, sliced in thin rounds
  • 4-6 mini bell peppers, sliced thin
  • 1/4 cup of kalamata olives, chopped
  • 2 mini cucumbers, sliced thin
  • 1/4 cup of dill, chopped
  • Juice of 1 lemon
  • 1/2 cup of olive oil
  • S+P, to taste
  • 4-6 cups of arugula, for serving

How to:

  • Preheat oven to 400
  • Arrange chickpeas + carrots on a lined baking sheet
  • Drizzle with 1-2 tbsp. of olive oil + S+P, roast for 25 minutes, tossing once in the middle
  • Meanwhile, combine lemon juice + remaining olive oil + dill + S+P, stir well
  • Combine peppers + olives + cucumbers + pour dilly lemon dressing on top
  • To serve, arrange some arugula on a plate + top with roasted chickpeas + carrots + marinated veggies + dolmas
  • Snarf this baby down + then wash it down with the remaining dolmas in your can