Smashed Potato Salad

FullSizeRender_3

I keep dreaming I have halitosis.

FullSizeRender_1

Like, in every dream I encounter someone who alerts me to my offensive breath.

FullSizeRender_4

I’ll be in a deep convo and then, “Oh, by the way your breath is just awful…”

FullSizeRender_2

It’s permeating my conscious thoughts. I’m brushing my teeth 4 times a day. Excessive flossing (3 times today thus far but I’m thinking I can squeeze another one in) and lots of mouth wash. I’m standing far away from the poor souls forced to come in contact with me. I even priced those little face masks doctors wear, but they didn’t have any cute patterns.

FullSizeRender

Perhaps it has something to do with the amount of onion & garlic I consume.

 

 

Time: 2 hours (prep + cooking) | Serves: 4-6 as a side

Ingredients:

  • 1 pound of baby red potatoes, washed
  • 1 head of cauliflower, washed + trimmed into florets
  • 1 package of soyrizo
  • 1 onion, chopped
  • 3/4 cup of cashews, raw
  • 1 tsp. of agave nectar
  • 3 chipotles in adobo + 1 tbsp. of the saucy goodness
  • Juice of 1/2 a lemon
  • 4 tbsp. of olive oil
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Green onion, for serving

How to:

  • Place cashews in a bowl + cover with supes hot water, set aside for 1 hour
  • Preheat oven to 450 degrees
  • Place potatoes in a pot + fill with water until covered + a pinch of S
  • Bring to a boil + cook for 20 minutes or until just fork tender
  • Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion, cook for 3 minutes
  • Add soyrizo, cook until done, set aside
  • Once potatoes are cool, arrange quarters on a lined baking sheet
  • Smash with fork + drizzle with 1 tbsp. of olive oil + S+P
  • Spread cauliflower florets on another lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Roast both pans together
  • Meanwhile, add drained cashews + 2 tbsp. of lemon juice + agave + chilis + saucy goodness + smoked paprika + S+P to a food processor
  • Process on low and drizzle in remaining olive oil until smooth, put in the fridge
  • In a bowl, combine smashed potatoes + cauliflower + soyrizo + some green onion + S+P
  • Drizzle on some of your saucy goodness aioli + remaining lemon juice + garnish with more green onion
  • Serve warm or room temp
  • I made this thinking it would be a side dish but alas it was my dinner for 2 nights, yes it only lasted 2

 

 

Inspiration from here!

http://www.bonappetit.com/recipe/potato-salad-chorizo-aioli-scallions

Vegan aioli from here!

https://minimalistbaker.com/5-ingredient-chipotle-aioli/

Spicy Eggs + Taters Skillet

Processed with VSCO with f2 preset

I am a very outdoorsy girl.

Processed with VSCO with f2 preset

So much so that I plan all of my fall brunch activities around the best patios in the area.

Processed with VSCO with f2 preset

I really branched out this weekend, though. I laid on a hot pink blanket in the middle of a grassy knoll. Me – in the grass!!!!! Essentially, I earned my badge for nature activities.

Processed with VSCO with f2 preset

I laid on that blanket and gabbed with my girlfriends without a care in the world. The sun was shining, folks were running by in their exercise clothes sweating a little too near me, and I had a really cute sweater vest on. It was all good! I told you guys, I really never stop evolving.

Processed with VSCO with f2 preset

But I am hoping this next president can do something about the outdoor smell that lingers on you for hours after a bout with nature.

 

 

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

Ingredients:

  • 4 small potatoes, scrubbed + chopped (I went with two white + two red)
  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 3 tsp. of ancho chili powder
  • 1/2 cup of vegetable broth
  • 1 can of diced tomatoes
  • 3 eggs
  • 1 cup of fresh spinach
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat 1 tbsp. of olive oil in a deep pan over medium heat
  • Add onion + S+P, cook for 4-5 minutes
  • Add garlic, cook another minute
  • Add ancho + tomatoes + vegetable broth, simmer for 15 minutes
  • Transfer to a blender + puree, set aside
  • Heat remaining olive oil in same pan
  • Add potatoes + remaining ancho + S+P
  • Cook for 8-10 minutes or until crisp to your desire
  • Add sauce back to pan + cook another 10 minutes
  • Stir in spinach + S+P
  • Make holes for eggs + turn the heat to low
  • Crack each egg in + cover, cook for 8 minutes
  • Remove from heat + cook another 3-4 minutes or until eggs are set to your liking
  • Rub hands in leftovers + finger paint a picture of a pal on a nearby blank wall

 

Idea came from here!

 

http://pinchofyum.com/one-pot-spicy-eggs-and-potatoes

Fish en Papillote

Processed with VSCOcam with f2 preset

Did anyone else eat pure garbage this entire holiday season??? Just me? Oh.

Processed with VSCOcam with f2 preset

I just feel like an absolute roley poley. I know I probably didn’t gain 27 pounds in the last two weeks, but it certainly feels like I got a little extra junk in all of my compartments.

Processed with VSCOcam with f2 preset

I’m going to the gym at least 5 times this week. This is not to confuse me, however, with the resolution folks you’ll be seeing at your local workout center.

Processed with VSCOcam with f2 preset

My 2016 exercise regimen is NOT a resolution, guys. It’s a promise. I, Rachel, solemnly swear to devote myself to having the most fleekin’ bod on the block. Because, as we all know, personalities fade, but looks are forever.

Processed with VSCOcam with f2 preset

As you can see, I’m dreaming really big in the new year.

 

 

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

Ingredients:

  • 1 lb. of fresh cod
  • 1 onion, sliced thin
  • 1 fennel bulb, sliced thin
  • 4-5 small red & yellow potatoes, peeled + cut in thin chunks
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • Juice of 1 lemon
  • 1 tbsp. of parsley
  • 3 tbsp. of dry white wine
  • 3 pads of butter
  • 1 tsp. of lemon pepper
  • S+P, to taste
  • Parchment Pepper

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine onion + fennel + potatoes + garlic + olive oil + S+P, set aside
  • Cut fish in 3 equal pieces + pat dry with a paper towel
  • Sprinkle each side with S+P + some lemon pepper
  • Lay out 3 pieces of parchment paper
  • Scoop some of the veggies onto the center of each parchment paper
  • Top with fish + some lemon juice + 1 tbsp. of white wine + 1 pad of butter + some parsley
  • Wrap up packets + place seam side down on a baking sheet
  • Bake for 25 minutes
  • Open up packets onto plates + carefully fork the contents of the packet onto the plate
  • Serve hot
  • Once finished, have a friend wrap you up in your parchment paper packet so you can slurp the remaining juices