Cuban Black Bean + Plantain Bowls

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That’s it. I’m done doing anything nice for someone other than myself.

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Nothing good can come of it. It just comes back to bite me.

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Today, I spent a very large sum of money on a gift for my husband. A couple months ago, he came home and was like, “I need to invest in a watch. ALLLLLLL the guys have really nice watches. Like Rolexes!!!!” I told him absolutely not, no way, not happening. Watches are ridiculous and don’t matter, yada, yada. Ya know, to throw him off the scent and make him hate me for a bit until I could go behind his back and buy one.

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So we’re sitting on the couch tonight, planning our weekend, surfing the net. I’m acting totally kewl. He’s not onto me in the slightest. Then, for some reason I’ll never understand, he decides to check his email like a civilized adult. Curveball! And who has emailed him? AMEX. The biggest busybody on the credit card block, that’s who. I thought they only emailed ME to verify the purchase. What, you don’t trust me, AMEX? You have to check with my HUSBAND?! A little sexist, but we’ll deal with that another day. Garr looks at me and is like, “What is this AMEX email about possible fraudulent activity? Did you try to buy something from a jeweler?” I panic. Totally spaz out. “Umm…yeah I was just looking at rings for myself.” Yes, this IS the best I could come up with. He’s all, “What did you do, Rachel…….?” I spill my guts. Surprise ruined. I’m thinking we’ll have a good laugh, he’ll be super psyched. 0/2 today, Rach. He’s peeved I didn’t consult him before a big purchase! This tells you how often we buy gifts for each other.

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The cherry on top – “I might have exaggerated a LITTLE bit about all the guys having nice watches. I’ve maybe seen one or two.” I’M DONE, PEOPLE. I’M OUT.

 

 

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

Ingredients:

  • 1 can of black beans
  • 1 white onion, diced
  • 2 tbsp. of garlic, minced
  • 2 ripe plantains, cut in 1/4 inch sliced
  • 1 tbsp. of cumin
  • 1 tbsp. of coriander
  • 1 tsp. of paprika
  • 1 tbsp. of lime juice
  • 1/4 cup of cilantro, chopped
  • 3 tbsp. of olive oil
  • S+P, to taste
  • Avocado, for serving
  • Brown rice, for serving

How to:

  • Heat 1 tbsp. of oil in a skillet over medium heat
  • Arrange half of the plantains in an even layer, cook 2-3 minutes until slightly browned, flip + cook another 2-3 minutes, remove to a paper towel-lined plate
  • Repeat with another tbsp. of oil + plantains
  • Meanwhile, in a deep skillet heat remaining olive oil over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add beans + cumin + coriander + paprika + some S+P, stir to coat + cook 3-4 minutes
  • Add 1/2 cup of water + lime juice, cook another 6-7 minutes
  • Turn off heat, stir in most of the cilantro, saving some to top your bowls
  • To serve, add some brown rice to a bowl + top with beans + plantains + avocado + some more cilantro, repeat
  • Pour contents in blender + shake it all up + gulp down your exotic bean + plantain juice, a flavor sure to be coming to a smoothie store near you

 

Adapted from here!

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

Thai Green Curry

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Mmmm ahhhhhh. I feel truly revitalized.

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Refreshed, restored, reinvigorated, revived, (there are a lot of R words that mean the same thing) ready to take on anything.

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All it took was a little SEAHAWKS FOOTBALL, BABAY!

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Like 7 months ago when we were still in WA and feeling super sorry for ourselves for having to leave the best place in the world, we bought Seahawks at Panthers tickets for way too much money. It just needed to happen. Too much Seahawks gear had been purchased to sit in these North Carolina closets and rot! Oh, it was just such a perfect day. Charlotte is a neat-o little city and we found good food and frolicked all over the place and only ended up in one college bar where we quickly discovered we officially do NOT look like college kids anymore. PLUS, the Seahawks actually won a football game… What did I do to deserve such sweet happiness?

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We also didn’t get kicked out of the stadium for harassing other patrons so winning.

 

 

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

Ingredients:

  • 1 onion, diced
  • 2 tbsp. of fresh ginger, minced
  • 1 tbsp. of garlic, minced
  • 1 cup of butternut squash, cubed
  • 1 cup of haricot verts, ends trimmed
  • 1 zucchini, quartered
  • 1 yellow squash, quartered
  • 1 cup of thai green curry sauce
  • 1 14 oz. can of coconut milk
  • 2 tsp. of soy sauce
  • 1/2 cup of fresh basil, chiffonaded
  • Juice of 1/2 a lime
  • Rice, for serving
  • 1 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add ginger + garlic, cook another minute
  • Add butternut squash + haricot verts + zucchini + squash + crushed red pepper + S+P,  cook for 6-7 minutes
  • Add green curry sauce, cook 2-3 minutes
  • Add coconut milk + 1/2 a cup of water, bring to a lil boil, turn down heat + let simmer for 10 minutes
  • Turn off heat, stir in basil + lime juice + soy sauce
  • Serve hot over warm rice
  • Set the table + sit down with a cloth napkin + slurp this bad boy down like the fancy feline you are

 

Adapted from here!