Roasted Red Pepper + Broccoli Risotto

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Christmas tree is up, stockings are hung and a dozen holiday-scented candles are lit. Christmas time is here!

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I love how the holiday season reminds us of what’s really important.

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Like my uncanny resemblance to the Grinch.

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We relate on a really cerebral level, it’s just deep, man. Minus the anti-Christmas sentiments, we are practically twins. The secret language with our animals, the social anxiety, the love of raw onion, the motivation to publicly receive awards, it’s all there. Plus, I, too, have a standing 4 o’clock appointment to wallow in self-pity. I’m watching the movie now and he just said, “What if it’s a cruel prank? What if it’s a cash bar?” These are literally the only two things that cross my mind when I’ve been invited to a party or event.

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Also, I can do a near-perfect impersonation of the Grinch smile and it is a real crowd pleaser.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 cup of arborio rice
  • 1 white onion, diced
  • 1 tbsp. of garlic, minced
  • 1/4 cup of dry white wine
  • 6 cups of vegetable stock
  • 3 red peppers, tops lopped off
  • 2 heads of broccoli, cut in florets
  • 3 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1/4 cup of nutritional yeast + more for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange peppers on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Arrange the broccoli florets on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Roast veggies for 20 minutes, toss, roast another 10, remove broccoli, stir peppers again, cook until blackened on almost all sides
  • Meanwhile, heat remaining olive oil in a large stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add rice, stir to coat + toast for a minute
  • Turn down heat to low-med, add wine, stir + let rice absorb
  • Add stock, one ladle at a time, stirring constantly until each ladle full is absorbed, repeat until rice is tender, about 40 minutes
  • Once peppers are cool, remove skin + chop peppers up
  • Once rice is tender, add roasted veggies + nutritional yeast + crushed red pepper + some S+P
  • Serve warm with some extra nutritional yeast
  • Roll up leftovers into lil balls + hang from your tree for a lil extra pizazz this Christmas

Caribbean Red Bean Soup

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I ruin everything I touch.

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At least all living things.

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Why did I think I could have house plants? Why? I’ve no experience with horticulture. I can barely keep myself alive.

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Everywhere I go, I see succulents and cacti. They are all the rage, as the kids like to say. For a while, I stuck with little fake ones. Joanna Gaines’ Target collection has been really inspirational to my living room. Somewhere along the way I got cocky. Fake succulents are kewl and all, but wouldn’t real ones really spice up this townhouse of ours? I dived in head first. I got a perfect little succulent and a yellow cactus man that looked similar to a prickly lollipop. I had this vision of creating a lil cactus oasis, so I planted them together in hopes they would be the best of friends and keep each other company. Apparently this is not OK? Dead within days. I even bought cactus soil! Next, I planted another succulent in an old candle holder. This one also died within days, but likely because I did not get out all of the candle wax due to my severe laziness?

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I asked Garrett what other things I ruin when I touch them and he said lives. Not untrue.

 

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

Ingredients:

  • 2 cans of kidney beans, drained + rinsed
  • 1 white onion, diced
  • 1 medium carrot, chopped
  • 1 habanero pepper, diced
  • 2 tbsp. of garlic, minced
  • 2 tbsp. of ginger, minced
  • 2 cups of coconut milk
  • 1 can of diced tomatoes
  • Juice of 1/2 a lime
  • 1 tbsp. of agave
  • 1/2 tsp. of oregano
  • 1/2 tsp. of allspice
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Green onion, for serving
  • Avocado, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add carrots + peppers, cook another 3 minutes
  • Add garlic + ginger + S+P< cook another 1-2 minutes
  • Add beans + coconut milk + tomatoes + lime juice + agave + oregano + allspice + S+P + about 2 cups of water, bring to a boil
  • Reduce heat, cook uncovered for 15-20 minutes, taste + adjust seasoning
  • Turn off heat + remove pot from heat
  • Using an immersion blender, blend up alllllll that goodness until smooth + creamy
  • Serve hot with green onion + avocado

 

Idea from here!

Stuffed Poblanos

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I often wonder what it would be like to not be a spoiled brat.

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My mother visited this weekend. With her, she brought her unwavering generosity and obsessive compulsive cleaning disorder.

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As an only child, I am often inundated with parental affection of which I am unable to function without. My mother shows affection in several ways, one of which being buying me incredible amounts of crap. We were leaving a store after cleaning them out and I was like, “OK, ma, that’s enough, you’ve done enough, thank you.” She literally turned to me and said, “I can do more,” and bought me some new barstools.

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I spent so much time prepping for her arrival. I’m talking DAYS worth of cleaning, scrubbing, dusting, mopping, etc. Deep down I knew, though, that she wouldn’t be able to resist cleaning my house herself or politely showing me the proper way to clean something. I even told her this before she arrived. She was all, “OMG, I cannot believe you would think that, I am not spending my vaca cleaning your house!” Within hours, that woman was up in here windexing EVERY surface. She went through two rolls of paper towels in three days and I woke up each morning to find her rearranging my furniture and asking things like, “Are you sure you want that vase there…..?”

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I want to be just like her as a mom minus the paper towel wasting habit.

 

 

Time: 1 hour (prep + cooking) | Serves: 10-12 peppers

Ingredients:

  • 10-12 poblano peppers
  • 2 cups of cooked brown rice
  • 1 large sweet potato, chopped
  • 1 can of pinto beans, rinsed + drained
  • 1 onion, diced
  • 3 tbsp. of garlic, minced
  • 1 lil can of green chiles
  • 1 avocado
  • 1/2 cup of cilantro (I used the stems, too)
  • 3 tbsp. of olive oil
  • Juice of 1 lime
  • 1 tbsp. of cumin
  • 1 tsp. of chili powder
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine sweet potatoes + 1 tbsp. of olive oil + S+P
  • Arrange on lined baking sheet
  • On another baking sheet, place peppers
  • Roast all for 20 minutes, tossing/turning both in the middle of cooking
  • Meanwhile, combine avocado + cilantro + 2 tbsp. of garlic + 1 tbsp. of olive oil + lime juice + 1/2 cup of water + S+P in a food processor + pulse until smooth, set aside
  • In a skillet, heat remaining olive oil over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add green chiles, cook another 1-2 minutes
  • Add rice + beans + cumin + chili powder + S+P, cook another 3-4 minutes
  • Fold in the sweet potatoes
  • Remove skins from cooled peppers + chop off their tops + remove the seeds
  • Stuff em with your rice + bean + tater mix
  • Arrange on a baking sheet + roast 5-10 minutes
  • Serve warm with avocado + cilantro sauce
  • Squeeze pepper contents onto head + pretend you are in a music video dancing in the rain of pepper insides

 

Idea from here!