Italian Spinach

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I’m transitioning into a woman.

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I mean, technically, I am already one, but I am finally becoming a grown up woman.

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Like, one who exfoliates after she showers & has a nightly beauty regimen with too many creams & stuff.

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It all started when my mother yelled at me upon realizing I’ve been using some drugstore moisturizer for the last decade. Apparently you’re supposed to stop using that when you exit your teen years??? Anyways, she caved & bought me some Clinique moisturizer. I was a little hesitant at first because I do not like fancy products. I am a CoverGirl through & through! But WOAH NELLY this moisturizer is friggin’ LUXURIOUS. It makes me want to have all of the lotions on all of my body. I am a feminine woman – I can prove it with my lotion collection!!!

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But I still don’t know how to paint my own nails so will I ever ~really~ be a woman?

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 2-4

Ingredients:

  • 1 lb. of spinach, washed
  • 1 cup of water
  • 2 tbsp. of olive oil
  • 2 tbsp. of garlic, minced
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Juice of 1/2 a lemon

How to:

  • Combine spinach + water in a large pot over low-medium heat
  • Cover + let steam for 10 minutes, stirring occassionally
  • Drain the spinach + squeeze out as much of the excess water as you can
  • Coarsely chop the spinach
  • Heat olive oil in a skillet over medium heat
  • Add garlic, cook for a minute
  • Add spinach + crushed red pepper + S+P, cook for 5 minutes
  • Squeeze in lemon juice
  • Serve hot
  • Do not share this at a dinner party because you will get one bite and even though everyone will applaud your italian spinach efforts you will want to head-butt everyone for not leaving you any

 

Idea came from here:

http://www.foodandwine.com/recipes/tuscan-style-sauteed-spinach

Quinoa Minestrone

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I had another brush with fame this weekend.

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By brush, I mean I made eye contact with Chad Michael Murray.

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The One Tree Hill star is currently living in Memphis while he films a new show for CMT. 83% of my Facebook friends had already met him, but because I prefer cooking soup in 90 degree weather to social interaction, I am behind the curve.

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Here’s how it went down. I’m standing in the line for the ladies’ room, minding my own business. Suddenly, I feel someone’s piercing eyes on me. Ya know the feeling? Like, you KNOW someone is watching you. So I start scanning the room looking for the culprit. When all of a sudden, I lock eyes with Chad Michael Murray. He’s leaning on the bar with his head turned toward me. He smiles, waves. A lightning bolt of electricity literally strikes the space between us. He walks over, introduces himself. He looks away shyly, then turns back toward me and says, “You are the most beautiful woman in all of Memphis.” & I was all, “Thanks, Chad.”

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JK – we did lock eyes but he looked away really quickly when I started slapping the strangers near me yelling, “THAT’S CHAD MICHAEL MURRAY!!!!!!!!!”

 

Time: 1 hour 30 minutes (prep + cooking) | Serves: 6-8

Ingredients:

  • 1 cup of red quinoa
  • 1 can of cannellini beans, rinsed + drained
  • 1 can of chickpeas, rinsed + drained
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 1 small zucchini, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 roma tomato, chopped
  • 1 can of crushed tomatoes
  • 2 cups of fresh spinach
  • 1 32oz. carton of vegetable stock
  • 1/2 tsp. of crushed red pepper
  • 1 tsp. of dried rosemary
  • 1 tsp. of fresh parsley
  • 3 tbsp. of garlic, minced
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 1/4 cup of parmesan cheese

How to:

  • Heat olive oil in a large pot over medium heat
  • Add onion + carrot + celery + S+P, cook for 5 minutes
  • Add peppers + zucchini + S+P, cook another 2 minutes
  • Add garlic, cook another minute
  • Add tomato + crushed tomatoes + vegetable stock, bring to a boil
  • Reduce to a simmer, cover + cook for 15 minutes
  • Add quinoa, cover + cook for another 15 or until quinoa is cooked
  • Add cannellini + chickpeas + spinach + crushed red pepper + rosemary + S+P, cook until spinach is wilted, about 3 minutes
  • Stir in parmesan + parsley
  • Serve hot
  • Throw hot contents on mortal enemy but barely miss so you don’t get into trouble

 

Idea came from: http://www.cookingclassy.com/2014/02/kale-quinoa-minestrone-vegan-gluten-free/

Swoodles + Spinach in Cashew Cream Sauce

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I had THE most pleasant DMV experience this week.

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No, I’m serious. It was downright enjoyable.

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I’ve been married to my hunk for almost a year and a half, yet I have neglected to change my name on my license. Who has the time, right? Also, it’s 2016, isn’t there a database that can just, like, spit out all of the new ID cards you need after marriage & mail them to you with a nice congratulations note? Idk.

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So I bit the bullet. I woke up early & hightailed my behind to the DMV. I arrived a half hour before they opened and was the third in line. I had a new license and an updated voter registration card in TWELVE MINUTES. TWELVE. It turns out having your paperwork together and being kind to the nice ladies behind the counter really pays off!! I don’t know who is running the show out there, but my hat is off to you Department of Motor Vehicles!

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But still suggest you all take a quick photography course because I look like a gopher in my new picture.

 

 

 

Time: 35 minutes (prep + cooking) | Serves: 1-2

Ingredients:

  • 1-2 medium sweet potatoes, cut in thin swoodles (I just got a spiralizer!)
  • 1-2 cups of packed spinach
  • 1 onion, diced
  • 1 cup of quinoa, cooked
  • 1 cup of cashews
  • 2 tbsp. of garlic, minced
  • 1/4 cup of water
  • 1 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • In a food processor, combine cashews + garlic + water + S+P, pulse until smooth + creamy
  • In a skillet, heat olive oil over low-med heat
  • Add onion + S+P, cook for 3 minutes
  • Add swoodles + S+P, cook another 3 minutes
  • Add quinoa + spinach + crushed red pepper + S+P, cook another minute
  • Pour in some of the sauce
  • Serve warm
  • Eat with mouth like pig at trough