Carrot + Ginger Soup

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Birthdays look so different when you’re in your late twenties.

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Especially when you’re just super lame.

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Garr turns 29 tomorrow and the ways in which we are celebrating are similar to that of a 49-year-old and a 9-year-old.

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The man wanted a gold wedding band to replace his silver one – of all things. He’s a true catch. The best is that me and my friends told him to get a gold wedding band originally, but apparently 5 years ago gold was not kewl. Now, only gold is kewl. I digress. In addition to his ring, he has to have lil treats for tomorrow! So I grabbed some of his favorites – chocolate chips for midnight snacks, diet Dr. Peppers that we can’t typically keep in the house because he chugs them and cinnamon rolls for breakfast this weekend. For his birthday dinner, I told him I would make anything in the world. He asked for biscuit breakfast sandwiches. It’s like he’s 90 years old and just wants to visit the local McDonald’s for a nice sausage biscuit breakfast.

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I also have a pan of brownies cooling for him to take to his classmates tomorrow. He’s basically in the second grade.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 lb. of carrots, peeled + washed
  • 1 knob of ginger, peeled + diced
  • 1 white onion, diced
  • 1 tbsp. of garlic, minced
  • 4 cups of vegetable broth
  • 1 14oz. can of full coconut milk
  • 2 tbsp. of lemon juice
  • 1 tsp. of coriander
  • 1 tsp. of italian seasoning
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Pumpkin seeds, for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange carrots on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Bake for 40 minutes, flipping at least once
  • While the carrots cook, heat remaining oil in a dutch oven over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic + ginger + coriander + Italian seasoning + crushed red pepper + S+P, cook another minute
  • Once carrots are cooled, chop them up + add to pot
  • Add broth, bring to a boil, reduce heat + simmer for 15 minutes
  • Turn off heat + blend using an immersion blender
  • Once almost completely smooth, add coconut milk + lemon juice, blend until super duper smooth
  • Serve warm with pumpkin seeds + cilantro
  • Curl up on the couch in as many blankets as you can get your hands on + slurp on your soup until you turn into a knob of ginger or a carrot, whichever happens first

Pumpkin Chili

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How y’all get so creative?

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Like, days before Halloween I see you people showing UP in some of the best costumes ever.

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Y’all clever as HECK!

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My lame behind has NEVER had interesting inspiration for Halloween costumes. Ever since childhood I have just wanted to be a sexy princess or sexy rockstar. Like, I have a very vivid memory of being Princess Jasmine at maybe 3 or 4 years old. Living in DC, it was plumb freezing on Halloween so my evil mother forced me to wear an undershirt under my lil Jasmine crop top. I threw a FIT! The audacity! I wanted that baby belly out and about! Then there was the Pocahontas year. This time there was a long black wig that scratched the HECK out of me and the bangs came over my eyes a lil and just didn’t make me feel like the sexy princess I was going for at 5. Another tantrum. Fast forward to being Amy Winehouse a couple of times and then skipping several years because my anxiety didn’t allow me to even THINK about dressing up for fear of being made fun of. I peaked in 2010 and was actually something kewl – Garr and I were a hotdog – him the bun, me the weiner. That is literally the HEIGHT of my Halloween creativity. A processed meat.

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So this year I went back to my roots and was Ally from A Star is Born, obviously.

 

 

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

Ingredients:

  • 1 can of pumpkin puree
  • 1 can of black beans, rinsed + drained
  • 1 can of pinto beans, rinsed + drained
  • 1 package of soyrizo
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 tbsp. of garlic, minced
  • 1 10 oz. can of diced tomatoes with green chiles or fire roasted tomatoes
  • 1 fresh roma tomato, diced
  • 2 cups of vegetable broth
  • 1 tbsp. of olive oil
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of smoked paprika
  • 1 tsp. of oregano
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • Cilantro, for serving
  • Avocado, for serving
  • Cherry tomatoes, for serving

How to:

  • Heat a skillet over medium heat
  • Add soyrizo + cook until crisp, about 7-8 minutes, remove + set aside
  • Heat oil in a dutch oven over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add red pepper, cook another 2 minutes
  • Add garlic, cook 1 more minute
  • Add chili powder + cumin + smoked paprika + oregano + crushed red pepper + some S+P, cook for a minute
  • Add in pumpkin + tomatoes + beans + broth + a lil water if you want it a lil soupier, bring to a boil, reduce heat + let simmer for 25 minutes
  • Add soyrizo, simmer another 5 minutes
  • Serve warm with cilantro + avocado + cherry tomato halves
  • Get your cauldron boiling + your spell book out + perform some Halloween mischief while drowing in your pumpkin chili

Pasta Fagioli

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I am not one to time my food posts with whatever made up national holiday it is like some of the *kewl* bloggers do.

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UNTIL TODAY, SUCKERS!!!! Take that, better bloggers!!!

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I mean, it was a complete accident, but apparently today is National Pasta Day.

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Like all of these fake holidays, I feel like the same ones come around 8 times a year. I’m not complaining. I try to celebrate things like tacos, cookies and pizza on the daily. I appreciate these excuses. But who started this? Like, who was the guy that was eating a nice seafood bisque one crisp autumn night and was like “Wow, yes, from now until the end of the time we, as a country, should celebrate seafood bisque on this day annually.” Seafood bisque day is 10/19, by the way. I was trying to think of what day I would create and immediately thought of the unsung hero of everyone’s favorite dish and also just the best vegetable there is – the onion. I Googled and SOMEONE ALREADY THOUGHT OF THIS, OF COURSE. At least my baby boos (onions) are getting their moment in the sun on June 27 of each year.

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Bless, there is even a day for the rutabaga, like when will this madness stop.

 

 

Time: 45 minutes (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 package of pasta
  • 1 can of chickpeas
  • 1 can of cannellini beans
  • 1 onion, chopped
  • 3 stalks of celery, chopped
  • 3 carrots, peeled + chopped
  • 4 tbsp. of garlic
  • 28 oz. can of crushed tomatoes
  • 1 container of vegetable broth
  • 1/4 cup of fresh basil, chiffonaded
  • 1 tbsp. of crushed red pepper
  • 1 tsp. of italian seasoning
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Add oil to whatever brand of quick pressure cooker you have + set to saute
  • Add onion + S+P, cook 3-4 minutes
  • Add celery + carrot + S+P, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add in pasta + tomatoes + vegetable broth + beans + red pepper + italian seasoning + S+P
  • Close the lid + pressure cook on high for 4 minutes, let the steam release naturally for 5 minutes, then flip the lil switch + let the rest of the steam release
  • Stir in basil + more S+P to your tastes
  • Serve warm
  • To cook on the stovetop, just saute your veg in a skillet over medium heat, add all ingredients except pasta from the pasta step (boil your pasta separately) + cook for like 20 minutes, then add pasta + basil + serve!
  • Contort body into shape of favorite noodle + have sweetie gently pour pasta fagioli around your body + become one with the dish

 

Adapted from here!