Charred Veggie Ragu

fullsizeoutput_f6e

I’ve met someone.

fullsizeoutput_f7b

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

fullsizeoutput_f76

To our cleaning woman.

fullsizeoutput_f73

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.

fullsizeoutput_f71

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!

 

 

Mushroom Fajitas with Arugula + Pecan Salad

fullsizeoutput_e38

I have made a grave error.

fullsizeoutput_e2f

I asked my husband to train me and whip my behind into shape.

fullsizeoutput_e36

I already regret my decision.

fullsizeoutput_e30

I’ve gotten this *workout* buzz about 4 times since we’ve been married, I’d say. I last maybe three weeks and then call it quits after I lose two pounds and see some lil muscles forming. THIS TIME WILL BE DIFFERENT. Yes, I’ve said this before, but I really actually think I might possibly be a little more motivated this go round! I’ve done just over a week of his daily workouts. I am sore all over and would prefer to get around via wheelchair right now, but alas. I’m also counting my macros which I actually hate more than the working out. I didn’t need a lil app to tell me I eat more carbs than I should – I KNOW, OK, IT’S CALLED AN ADDICTION AND I’M WORKING ON IT.

fullsizeoutput_e3e

I weighed out my peanut butter snack the other day and learned I have been eating 1230958x an appropriate amount……………..

 

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

Ingredients:

  • 1 lb. of shiitake mushrooms
  • 1 can of black beans, drained + rinsed
  • 1 green pepper, sliced thin
  • 1 white onion, slice thin
  • 1 tbsp. of garlic, minced
  • 2 cups of arugula
  • 1 cup of toasted pecans, chopped
  • 2 jalapenos, diced
  • Juice of 1/2 a lime + more for serving
  • 1/4 cup of olive oil + 1 tbsp
  • 1 tbsp. of cumin
  • 1 tbsp. of chili powder
  • S+P, to taste
  • Tortillas, for serving
  • Brown rice, for serving

How to:

  • Heat 1 tbsp. of olive oil in a cast-iron skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add green pepper, cook another 2-3 minutes
  • Add garlic, cook another minute
  • Add mushrooms + cumin + chili powder + S+P, cook 5-7 minutes
  • Add black beans + S+P, cook another 2-3 minutes
  • Meanwhile, combine arugula + pecans + jalapenos + juice of 1/2 a lime + 1/4 cup of olive oil + S+P in a bowl
  • To serve, arrange some mushroom mix in a warm tortilla + top with arugula + serve with extra lime + brown rice
  • Locate the Honey, I Shrunk the Kids device + shrink yourself to fajita size + curl up in tortilla + nap in between the goodness

 

Adapted from here!

 

Egg Roll Bowls

fullsizeoutput_c70

I’ve had a disturbing realization.

fullsizeoutput_c92

Rather, it’s come to my attention that there are human beings out there in our very own world that are not motivated by food?

fullsizeoutput_c72

I’m sorry, so like…what do you live for?

fullsizeoutput_c73

Every single one of my days is measured in food. I live one meal to the next. My next meal is what keeps me motivated to keep going through the day. Right now as I’m writing this, I’m thinking about how tasty my breakfast is going to be tomorrow. And all other meals are planned. Any time I venture outside of my house, snacks are packed. When I travel, I have to be sure I know when and where I’ll be having my meals. Food just rules me. And I love it. Up until now, I just assumed we were all like this….???? Apparently this is not the case and I am FLOORED. No joke, there are people out there who just *forget* to eat. Literally have never done that one day in my life for any meal. What do people think about all day if not the food they will soon enjoy? What do they spend their time looking at on the interwebs if not restaurant reviews and recipes? What does it mean for someone to not be a “foodie?” How do I respond to that? How can I help these people?

fullsizeoutput_c80

Tbh I think they’re probably too far gone for even medical attention.

 

 

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

Ingredients:

  • 1 red onion, diced
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of ginger, minced
  • 1/2 head of purple cabbage, chopped
  • 1 cup of carrots, cut in match sticks
  • 2 cups of mushrooms
  • 1 head of broccoli, cut in tiny florets
  • 1 tbsp. of sesame oil
  • 1/4 cup of soy sauce
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Green onion, for serving
  • Sesame seeds, for serving
  • Avocado, for serving
  • Rice, for serving

How to:

  • Heat oil in a wok over medium heat
  • Add onion, cook 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add cabbage + carrots + mushrooms + broccoli + crushed red pepper, cook 6-7 minutes
  • Add soy sauce, cook another 2 minutes
  • Serve hot over rice with green onion + sesame seeds + avocado
  • Pretend like you are on an episode of Chopped + have to transform all the ingredients to pulse them in a blender + serve to pals in smoothie form