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!

 

Roasted Cauliflower + Chickpea Curry

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Adding “beach people” to the list of things we’re not.

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We went for a day trip and spent a total of 1.75 hours on the beach.

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Unless you’re under the age of 6 or a professional water sport player, there are just really no beach activities.

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I knew the day was doomed when I left my book at home. Literally the ONLY thing a person who does not swim in shark-infested waters can do at the beach is read. In my desperation, I read a war book of Garr’s. The perfect summer, beach read! Beaches are also filled with humans. Just everywhere. Everyone is playing their own music (an overwhelming amount of top 40 country) and little ones are kicking sand in our faces. It didn’t help Garr and I had to share a beach towel. I’m sorry, we lived in WA for the last 4 years, our beach towel needs were limited! Because cuddling was inevitable, Garr woke up with some interesting tan lines.

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Post-beach, we spent another 1.75 hours actually doing something productive with our lives which is sampling various vegan eats in a taco joint.

 

 

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

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 1 can of chickpeas, drained + rinsed
  • 1 white onion, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • 1 can of diced tomatoes
  • 2 cups of lite coconut milk
  • 2 tbsp. of Thai red curry paste
  • 1 tsp. of hot madras curry powder
  • 1 tsp. of ground turmeric
  • Juice of 1/2 a lime
  • 2 tbsp. of cilantro + more for serving
  • 3 tbsp. of olive oil
  • S+P, to taste
  • Naan bread, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange cauliflower + chickpeas on individual, lined baking sheets
  • Drizzle each with a tbsp. of olive oil + some S+P
  • Roast each pan for 20-25 minutes, stirring once, until browned/crisp to your desire
  • Meanwhile, heat remaining olive oil in a stock pot over medium heat
  • Add onion, cook for 4-5 minutes
  • Add garlic + ginger, cook another 2 minutes
  • Add curry powder + turmeric + S+P, cook another minute
  • Add tomatoes + coconut milk, bring to boil
  • Reduce heat, add curry paste, cook 2-3 minutes
  • Add roasted cauliflower + chickpeas, cover + simmer 15 minutes
  • Turn off heat, add lime juice + cilantro
  • Serve warm with naan bread + more cilantro
  • Using bread as baseball mitt, pile up as much curry as you can + sling at your sweetie

 

Adapted from here!

Red Bean Curry

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La La Land is haunting me.

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In the most glorious, magical way, it’s literally haunting me.

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All I can think about is that daggum opening scene where they are all dancing on the cars during rush hour traffic. Why didn’t someone call me??? I was basically only born to do THAT scene!!!

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The chemistry between Ryan and Emma is truly out of this world. I’d probably watch a live stream of them buttering bread because no doubt it would be electrifying. They are simply the cutest. And they’re little singing voices – to die for!! As a musical protege, I had very high hopes for this movie. All it took was Ryan singing City of Stars to me & I was hooked. Garrett had to cover my mouth so I would stop humming along in the theatre.

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I also had to sit in my seat for an extra 5 minutes to get my sobs under control & I might have started a clap at the end.

 

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

Ingredients:

  • 3 cups of cooked kidney beans or 2.5-3 cans of red kidney beans
  • 1 onion, chopped
  • 3 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 1 vine ripe tomato, diced
  • 1 tsp. of cumin
  • 1 tsp. of coriander
  • 1 tsp. of cayenne
  • 1/2 tsp. of turmeric
  • 1/2 tsp. of curry powder
  • 1 can of tomato sauce
  • 2 tbsp. of olive oil
  • S+P, to taste
  • 2 tbsp. of cilantro
  • Brown rice, for serving

How to:

  • Heat olive oil in a large stock pot over medium heat
  • Add onion + cook for 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add cumin + coriander + cayenne + turmeric + curry powder + tomato sauce + S+P, cook another 5 minutes
  • Add canned beans with juices (+ one cup water) or cooked beans with a cup of the cooking water + tomato
  • Bring to a boil, reduce heat + cook 10 minutes
  • Remove from heat + stir in cilantro
  • Serve curry over brown rice + extra cilantro
  • Curl up on couch in your scrubbiest PJs + eat the entire vat of curry while binge watching musical clips on YouTube

Adapted from here!

red kidney bean curry