Spicy White Bean Soup

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This world is the freaking worst.

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I want no parts of it! I want out!

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The brokenness, the suffering, we weren’t meant for it. This wasn’t God’s design for us.

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Recently it seems our circle of humans is experiencing more loss and sadness than ever. It leaves me with so many questions and so much confusion. We’re experiencing the loss of loved ones, pregnancies, and dreams. We’re introduced to health problems, financial stresses and relationship issues. It’s just all too much. I wish we could all have the desires of our hearts and our pain washed away. I don’t have anything clever or cute to say. I’m just sad. My faith has really been shaken the last few weeks, but I won’t let go. I’m holding tight to the promises of God. I trust He is in control and near our broken hearts.

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And I trust in soup. Lots and lots of soup.

 

 

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

Ingredients:

  • 1 onion, chopped
  • 2 tbsp. of garlic, minced
  • 1/4 cup of harissa
  • 3 cans of cannellini beans, drained + rinsed
  • 4 cups of vegetable broth
  • 1 bunch of broccolini, florets cut off + stems diced
  • Juice of 1 lemon
  • Cilantro, for serving
  • 1/4 cup of olive oil
  • 1 tsp. of crushed red peppers
  • S+P, to taste

How to:

  • Heat olive oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add harissa, cook stirring often for 2-3 minutes
  • Add beans + S+P, cook 2-3 minutes, smushing a few of them
  • Add broth + broccolini stems, bring to a simmer + cook for 20 minutes
  • Add broccoli tops + lemon juice + crushed red pepper + S+P
  • Serve hot with cilantro
  • Curl up in jammies + blankies, grab some Kleenex + just drown your sorrows in the whole vat of this

 

Adapted from here!

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