Cauliflower Tagine

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So I just binged this show “Cheer” on Netflix.

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And I was reminded I danced in high school.

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A fact I absolutely cannot even believe is true given my lack of talent and disdain for group activities.

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I was so bad, dude. Like, I had no business on that team. I couldn’t turn or jump, I think I made it cause I was short and could be hidden easily. I literally danced because I thought it would make me kewl. Spoiler alert: that didn’t work. And in turn I was fairly miserable. It’s just not fun being the very worst in a room of like 30 people at something! We did win Nationals one year which was pretty dope. I legit think it came down to me hitting my triple turn which I BARELY DID. In the video, you can practically see me gritting my teeth and just praying the Lord would spin me around three times. I was so happy I hit it, I almost stopped and ran off the floor right then and there I was so pumped.

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I should have listened to my parents when they politely told me I had no future in dance and should stick to literally any other activity.

 

 

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

Ingredients:

  • 1 onion, chopped
  • 2 tbsp. of olive oil
  • 1 lemon, skin peeled + chopped
  • 1 head of cauliflower, sliced into florets
  • 1 can of chopped tomatoes
  • 8-10 baby carrots, sliced thin
  • 1/2 cup of kalamata olives, chopped
  • 1 tbsp. of tomato paste
  • 1 cup of raw lentils
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 2 tsp. of ground coriander
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • 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 chili powder + cumin + coriander + crushed red pepper + some S+P, cook another minute
  • Add the tomatoes + tomato paste + lemon zest + S+P, cook another 1-2 minutes
  • Add olives + carrots + cauliflower, coat + cook 2-3 minutes
  • Add about 1/2 cup of water, cover + simmer for 15 minutes or until cauli is tender
  • Meanwhile, cook lentils according to package directions + season with S+P
  • Add lentils to cauli skillet, cook 2-3 minutes
  • Serve warm with cilantro
  • Dive into this rainbow journey + discover the pot of gold at the end of the trail, aka a v happy gut

 

 

Adapted from here!

Charred Veggie Ragu

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I’ve met someone.

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It’s serious, we’re very committed. I can’t imagine ever saying goodbye.

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To our cleaning woman.

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That’s not even a good enough title for her. Cleaning queen? Her majesty? Master of my heart and soul? I don’t even know, but I love her with my entire being. Used to, I would spend our entire Sundays cleaning the house. We could never really do anything on Sundays because it was always church, clean, nap, fold laundry. That was the rhythm. We sound fun, right? Well, after months of Garr begging to hire someone, claiming he refuses to scrub one more toilet (first world problems), I caved. And I will never look back. She came for the first time last week and FIRST THING SHE SAID was, “Do you have a ladder? I want to clean all of these ceiling fans. If not, I have one in the car.” *SWOON* I went to get some tea, so I was out of her way. I came back and she was on top of the kitchen counters cleaning above the cabinets. I proposed to her right then and there.

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Next, I plan to invest in a Honey I Shrunk the Kids device so I can shrink her and keep her in my pocket.

 

 

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

Ingredients:

  • 1 onion, quartered
  • 5-6 portobello mushrooms, quartered
  • 2 stalks of celery, chopped
  • 2 carrots or 8 baby ones, chopped
  • 2 tbsp. of garlic, minced
  • 1 package of cremini mushrooms, chopped
  • 2 tbsp. of tomato paste
  • 1/2 cup of red wine
  • 1 package of papparedelle
  • 4 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Preheat broiler
  • Arrange onion + portobello + carrots + celery on a  parchment paper lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + S+P
  • Roast for 20 minutes, tossing once
  • Once cooled, process in food processor until a paste-like consistency + a lil chunky
  • Meanwhile, heat remaining olive oil in a skillet over medium heat
  • Add cremini mushrooms, cook 6-8 minutes
  • Add tomato paste + red wine, cook, stirring constantly for a minute
  • Add veggie paste + red pepper + S+P, cook another minute
  • Meanwhile, cook pasta to al dente, reserving 1 1/2 cups of cooking liquid
  • Add noodles straight to the ragu pan + 1/2 cup of liquid, tossing + cooking for a minute
  • Add another 1/2 cup, tossing until sauce starts to thin
  • Add another 1/2 cup if necessary to thin the sauce
  • Add some S+P + red pepper if desired
  • Serve warm

 

 

Adapted from here!

 

 

Moroccan Chickpea + Quinoa Salad

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I’m really proud of me.

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We cut back on Christmas gifts BIG TIME this year.

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Our society has grossly commercialized the holiday and I for one am just sick of it!!!! I will not give in!

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And also I hate spending money and am not thoughtful in the slightest and it is so stressful to buy gifts for people. Garr and I set a modest budget for each other and bought all gifts with Black Friday coupons. Thrifty McGees over here. The gifts started to arrive the first week of December. We just sort of looked at each other when they started pouring in, shrugged and said, “Oh, whatever, here you go, just open it.” So we have opened all of our gifts. We live for the anticlimactic. The gifts for our family are even better. I asked for a list and I bought the things on the list. No surprises, no thought. Straight to the point. Not only will I not disappoint anyone, I will save us all precious time opening presents so we can focus on good old fashioned Christian fellowship around the birth of our baby Jesus. The gift that keeps on giving.

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My parents are probably going to be really disappointed.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1/2 an onion, diced
  • 1 can of chickpeas, rinsed + drained
  • 3/4 cup of dried quinoa
  • 1 cup of frozen edamame
  • 1/2 cup of dried cranberries
  • 1/4 cup of roasted pumpkin seeds
  • 1/4 cup of pomegranate seeds
  • 1 tsp. of turmeric
  • 1 tsp. of cumin
  • 1/2 tsp. of cinnamon
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Cilantro, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add turmeric + cumin + cinnamon + S+P, cook another minute, stirring
  • Add quinoa, stir to coat + add enough water just to cover the contents of the pot, bring to a boil, reduce heat, cover + simmer for about 15 minutes
  • Once water is absorbed, stir in chickpeas + edamame + cranberries, cook another 3-4 minutes
  • Serve warm with pumpkin seeds + pomegranate seeds + cilantro
  • Perform magic trick where you sit in front of the television with the pot of food + aimlessly shovel the food into your mouth + 3 minutes later poof it’s gone