Arancini

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I can’t stop watching murder mystery TV shows.

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Like, Dateline & I are in a very committed relationship. I just can’t get enough of bat crazy folks killing their spouses.

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Maybe I more so love how dramatic the actual shows are. For instance, I’m watching one episode titled, “The Comic Book Killer.” Literally, dude murdered his wife in a comic book store and he is now coined the comic book killer? No comic books used in the actual murder, though…. Misleading, Dateline! Misleading. Next up: wife kills husband with a stiletto. Innovative, really.

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Oh & the reenactments! I can’t. All of the actors are ridiculously more beautiful than the actual people. Why is that? Do we really not want to see normal people killing each other? Are we that sick that we’d rather watch pretty people die? Yeah probably.

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Don’t worry, y’all, The Comic Book Killer is behind bars & is no longer a menace to society!

 

 

Time: 1.5 hours | Serves: 20 balls

  • 1 cup of arborio rice
  • 1 onion, diced
  • 1/4 cup of dry white wine
  • 5 cups of vegetable stock
  • 4 tbsp. of garlic, minced
  • 1/4 cup of parmesan, grated or shaved
  • 1/2 cup of mozzarella, shredded
  • 1/2 cup of whole wheat flour
  • 1/2 cup of panko
  • 2 egg whites
  • 1 tsp. of oregano
  • 1 tsp. of dried basil
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Tomato sauce, for serving

How to:

  • Heat 1 tbsp. of olive oil in a large pot over low-med heat
  • Heat stock in a small saucepan over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook one more minute
  • Add arborio rice, coat in onion
  • Add white wine, cook until absorbed, about 1-2 minutes
  • Add stock in a ladle at a time until rice is cooking, stirring constantly
  • Stir in S+P + parmesan
  • Put pot in freezer for 6-8 minutes
  • Preheat oven to 400 degrees
  • Put flour in one bowl, egg whites in one, & panko in another, adding oregano + basil + S+P to panko
  • Pull risotto out of freezer + stir in mozzarella
  • Using an ice cream scooper, form risotto into balls + dip in flour, egg whites + panko, arranging on a lined baking sheet
  • Drizzle with olive oil + bake for 30 minutes, flipping once in the middle
  • Serve with tomato sauce + extra cheese
  • Don’t stop till you get enough

Homemade Gnocchi in a Brown Butter Sage Sauce

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I love going on dates. I mean, I go with the same human every time, but I still get a thrill!

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Like, getting dressed up & having someone legally bound to take selfies with you is such a blessing.

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I can just be like, “K come down here on the porch where the lighting is brilliant & look cute while I smize!” & he still wants to sit through dinner with me…… Marriage is awesome.

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We just have so much fun being absolute morons. He’s totally on board when I want to get way overdressed to go to a normal restaurant. I just like tricking people into thinking we’re more elite than we are. Not that anyone actually wonders what our social status is, but you get what I mean. Leave them wanting more or something.

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His reward for letting me prance around all weekend were these lil guys.

 

 

Time: 3 hours (prep + cooking) | Serves: 2 as a main + 4 as a side

Ingredients:

  • 3 medium russet potatoes, peeled
  • 2 eggs, beaten
  • 1 1/2 cups of whole wheat flour + more
  • 1 tbsp. of olive oil
  • 1/2 cup of butter
  • 1 tbsp. of sage leaves, chopped
  • S+P, to taste
  • Parmesan cheese, for serving

How to:

  • Boil potatoes until fork tender, about 10 minutes
  • Let cool, cut in half + shred using cheese grater
  • Spread potatoes out on a floured baking sheet with plenty of salt, let cool for 1 hour
  • Pour egg + flour over potatoes
  • Combine into a dough ball
  • Knead into 4 sections
  • Roll into skinny little threads, add more flour if not pliable enough
  • Using a pizza roller, cut into bite size pieces
  • To a salted pot of boiling water, add gnocchi one at a time
  • When they float to the surface, they are ready to be removed
  • Heat olive oil in a large skillet over medium heat
  • Add gnocchi in batches, cooking until slightly browned + brown bits in the pan, repeat
  • Add butter to pan, letting melt
  • Add sage + swirl
  • Add all gnocchi + coat with butter + brown bits
  • Serve hot with parmesan cheese
  • Rub gnocchi all over self

Zucchini Lasagna

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I love being right. I mean, I always am, but it just never gets old.

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Some have said I’m psychic. By some I mean myself & one of my grandfather’s, but STILL! It’s been said.

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I just have this uncanny ability to predict the future. Like, I dreamt about Mr. Rogers the night before he died. & I dreamt I was in the cast of Real World: Afghanistan & we found Osama Bin Laden & the NEXT DAY they found him. I can’t even make that up.

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I also have the ability to predict when Bachelor couples will break up. *clears throat* Please revisit this post to hear my initial thoughts on this duo. These two did, indeed, announce their break up yesterday. Yawn. Give me a challenge, people.

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So I guess all I really predict are deaths & breakups…. I’m stable, I swear.

 

 

Time: 1 hour 30 minutes | Serves: 2-3

Ingredients:

  • 4 zucchini, sliced thin
  • 1 onion, diced
  • 5 cloves of garlic, minced
  • 1 6 oz. can of tomato paste
  • 1 can of diced tomatoes + the juice
  • 4 cups of packed spinach leaves
  • 2 tbsp. of fresh basil, chopped
  • 12 oz. of ricotta cheese
  • 1/2 cup of parmesan cheese, grated
  • 1 egg
  • 1 cup of mozzarella cheese, shredded
  • 1 tbsp. of olive oil
  • 1 tbsp. of water
  • 1 tbsp. of crushed red pepper
  • 1 tsp. of oregano
  • 1/2 tsp. of italian seasoning
  • S+P, to taste

How to:

  • Preheat oven to 375 degrees
  • Heat olive oil in a large skillet over medium heat
  • Add onion + S+P, cook until soft, about 4 minutes
  • Add garlic, cook another 2 minutes
  • Add tomato paste + diced tomatoes + water + crushed red pepper + oregano + italian seasoning +S+P, cook for 3-4 minutes
  • Add spinach + basil + S+P, let wilt + turn off heat
  • In a bowl, combine ricotta + parmesan + egg + S+P
  • In a baking dish, spread some spinach mix on the bottom
  • Cover in zucchini slices
  • Add ricotta mix
  • Cover with spinach mix
  • Repeat until all layers are gone
  • Top with mozzarella
  • Bake covered for 45 minutes + uncovered for 10-15 minutes
  • Serve hot & tell your friends it’s just green noodles

Lots of these on the ‘ole internet, but this one helped me!

http://www.primaverakitchen.com/spinach-and-zucchini-lasagna/