Sweet + Sour Pineapple + Peppers

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This is probably going to be my last post.

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Because my husband has spent all of our money and we cannot afford to pay the internet bill anymore.

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Like, I throw the man a bone and he wants the whole steak. (This is a metaphor I just made up, I hope it makes sense.)

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The human I married has been pestering me for actual years about investing in equipment for a home gym. I’m not talking a treadmill in the den, people. I’m talking, take everything out of the garage and fill it with barbells and bikes and rowing machines and something called a squat rack, I don’t even know. I’ve been incredibly against this for a couple of valid reasons: 1) the expense is thousands of dollars – mama likes to have nice things, too. 2) I don’t think parking in my own garage is really too much to ask 3) the sound of a barbell dropping on concrete sends me into full-blown panic & I convince myself the foundation is cracking & we are going to get sucked into a sink hole.

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I caved after he looked at me all lovingly and whispered, “If I have a home gym, I get to be home with you more, babe……….”

 

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

Ingredients:

  • 1 pineapple, cut in chunks
  • 1 red bell pepper, cut in chunks
  • 1 yellow bell pepper, cut in chunks
  • 1 orange bell pepper, cut in chunks
  • 1 tbsp. of ketchup
  • 1 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 4 tbsp. of agave
  • 2 tsp. of cornstarch
  • 2 tbsp. of olive oil
  • 1/2 cup of raw cashews, toasted
  • Brown rice for serving,
  • 2 green onions, diced
  • 1/4 cup of cilantro, chopped
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Arrange pineapple + peppers on a lined baking sheet
  • Drizzle with olive oil + S+P
  • Bake for 15 minutes, toss, bake another 15 minutes
  • Meanwhile, in a bowl, combine ketchup + soy sauce + rice vinegar + agave
  • Combine 1/3 cup of water + cornstarch, stir until cornstarch dissolves
  • Add cornstarchy water to ketchup mix
  • Add to saucepan, bring to a boil, turn down + simmer for 6-8 minutes or until thick + sticky, but drippy
  • In a bowl, combine sauce + roasted peppers + pineapple
  • Serve over brown rice with green onions + cilantro
  • With hands, scoop mix + throw at blank wall, finger paint to create art

 

Sauce from here!

Collard Green Enchiladas

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I feel like I’m a long, bloated caterpillar finally transforming into the sleek, slender butterfly I’m truly meant to be.

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No joke, we have been more social in the last 3 weeks in NC than we were in 3 years in WA.

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I’m not sure why. I mean we were a little more angsty in the early years of our marriage and thought all people were the enemy and heinous and boring.

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We’ve matured, though. And let me just tell you, I am an outgoing lil swan! Just approaching folks left and right and introducing myself. I joined a yoga studio and we’ve gotten involved at a church and I’ve signed up for several local newsletters and have gone out with friends (three times!!!!!)! Everywhere we go I try and introduce myself and let folks know we are new to town. Not only do I love the recommendations I receive, but the attention is a rush!

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I did, however, bring my own meal to a cookout this weekend and immediately lost any shot of connecting with the other gals.

 

 

Time: 1 hour (prep + cooking) | Serves: 8-10 enchiladas

Ingredients:

  • 8-10 collard green leaves, stems cut off
  • 1 package of soyrizo
  • 1 onion, diced
  • 3 tbsp. of garlic, minced
  • 1 can of green chiles
  • 2 cups of brown rice, cooked
  • 1 can of pinto beans, rinsed + drained
  • 1 red pepper, roasted
  • 1/4 cup of raw cashews
  • Juice of 1/2 a lime
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 8 corn tortillas, cut into lil strips

How to:

  • Preheat oven to 400
  • Soak cashews in just enough warm water to cover them
  • Arrange tortilla strips an even layer on a lined baking sheet + bake for 10-12 minutes, stirring once until crisp, set aside
  • Add an inch of water to a large skillet + bring to a boil
  • Add collard greens to boiling water, submerging the leaves + cooking for 2-3 minutes
  • Drain + rinse with cold water
  • Meanwhile, heat olive oil in another skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add 1 tbsp. of garlic, cook another minute
  • Add soyrizo, cook for 5-6 minutes
  • Add green chiles, cook another 1-2 minutes
  • Meanwhile, add beans + rice to a small pot over low-med heat
  • Add cumin + chili powder, let heat through for 5-6 minutes
  • Meanwhile, add roasted red pepper + remaining garlic + cashews with water they soaked in + crushed red pepper + S+P to a food processor, process until smooth
  • Turn on broiler
  • To assemble, lay a collard green leaf out flat
  • Fill with rice + bean mixture + some soyrizo mixture, fold up like a burrito, arrange in a baking dish seam side down, repeat
  • Broil for 2-3 minutes
  • Serve hot with roasted red pepper sauce
  • With back of fork, smash all ingredients into even layer, think pie like form + bring to a party + serve pals for dessert

 

Idea from here!

Spicy Dan Dan Noodles

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Actual Google search of mine: is it possible to fall ill from too much socializing?

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I’m at my home base for a bit before the move to NC.

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I almost need an assistant to keep up with my social calendar. Packed, I tell you!

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I’m not complaining, I love bee bopping around with my pals. I’m just simply unsure if my homebody brain can handle all of these interactions. It’s like sensory overload. *Humans, everywhere, cannot compute* Brain and I are used to quiet evenings studying food and trying to complete our 1 novel a week challenge. Now I’m out on school nights until 10:00 pm like a daggum LA socialite! It’s catching up to me, though. I’m developing an itchy throat and utter fatigue.

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Brain and I are ready to get to NC where we know 0 living creatures and can rot in peace.

 

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

Ingredients:

  • 1 package of rice noodles
  • 1/2 cup of walnuts
  • 4 green onion + more for serving, sliced thin
  • 1 tbsp. of fresh ginger, minced
  • 1 jalapeno, sliced thin
  • 4 cups of packed spinach leaves
  • 1/2 English cucumber, sliced thin
  • 2 tbsp. of garlic, minced
  • 2 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 tbsp. of toasted sesame oil
  • 2 tsp. of crushed red pepper
  • Juice of 1 lime
  • 2 tbsp. of olive oil
  • P, to taste

How to:

  • Cook noodles to package directions, reserve a cup of the cooking liquid, drain noods
  • Meanwhile, toast walnuts in a dry skillet over low-medium heat for 3-4 minutes
  • In a food processor, combine walnuts + ginger + jalapeno + garlic + crushed red pepper, pulse to combine
  • Now add soy sauce + rice vinegar + sesame oil + a splash of water, combine until smooth + add some pepper to it
  • Add oil to pot you cooked the noodles in + heat over medium
  • Add green onion, cook 2-3 minutes
  • Add sauce you made, cook another minute
  • Add spinach, noodles + reserved cooking liquid, tossing to coat
  • Turn off heat, squeeze in lime juice + add cucumber
  • Serve warm
  • Slurp the dang heck out of these bad boys and annoy your table mates

 

Recipe from here!