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!

 

 

Sweet Potato + Apple Hash

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2020 is the year of decluttering.

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I want to sell all of my possessions and live in a sterile environment with the bare essentials. I feel like I really just need a bed, a plate or two, a pot and maybe like a hot plate or something.

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Basically, I should just go to jail.

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I need space! Mental and physical space to just roam and focus on the important things in life. Or something. Idk what I’m talking about anymore. But I do know I’m decluttering! This weekend, I’m forcing Garr to help me tackle the kitchen and bathroom cabinets. I want to get rid of at least 1/2 the things we own and organize what remains. He loves when I have a really long honey-do list for him on Saturdays. In addition, I have unsubscribed from almost all emails. Literally only Bath and Body Works can get in touch with me now. I am also off Facebook and my personal instagram. I simply do not have the mental capacity to scroll through social media and process all the selfies and political rants anymore. I’m exhausted. Hopefully with all this mental and physical space I will have the room to find and fulfill my destiny!

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Which is probably just being really good at puzzles and avoiding socialization.

 

 

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

Ingredients:

  • 2 sweet potatoes, peeled + chopped
  • 1 red fuji apple, chopped
  • 1 onion, chopped
  • 1 package of tempeh, cubed
  • 1 cup of kale, chopped
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of soy sauce
  • 1 tbsp. of garlic
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of cumin
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Avocado, for serving

How to:

  • In a bowl, combine dijon + soy sauce + garlic + 1 tbsp. of olive oil
  • Add tempeh, coat + set aside
  • Meanwhile, heat remaining olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add sweet potatoes + chili powder + smoked paprika + cumin + S+P, cook 8- 10 minutes or until potatoes start to brown on the outside + become tender
  • Add tempeh, cook another 3-4 minutes
  • Add apple, cook another 2-3 minutes
  • Add kale + S+P, cook one more minute
  • Serve warm with some avocado slices
  • Enjoy guilt free knowing you didn’t even cave + add a bucket of rice to this

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