Roasted Cabbage + Sweet Potato Salad

Guess what the cat dragged in???
My mother.
You guessed it. Susan is a Colorado resident!!!
Sound the alarms! The band is back together. & we celebrated with a big ole Target run. We did some DAMAGE in the baby section. We probably would have gone harder had there been a better selection, but we’ll get them next time. It is just so neat-o having her right down the street. We haven’t lived near a parental unit in 7 years. Susan & I still haven’t gotten used to it, though, because we keep calling each other every couple of hours like we still live hundreds of miles apart. We need to invest in a walkie talkie system.

Which would make Garr even happier than he already is to be living down the road from his mother-in-law.

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1/2 head of cabbage, chopped
  • 1 sweet potato, peeled + chopped
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1/4 cup + 1 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 2 tbsp. of whole grain dijon mustard
  • 1 tsp. of garlic, minced
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1/2 tsp. of Italian seasoning
  • S+P, to taste
  • Arugula, for serving

How to:

  • Preheat oven to 425
  • Arrange cabbage + sweet potatoes + chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P chili powder + cumin + smoked paprika + Italian seasoning
  • In a bowl, combine remaining olive oil + apple cider vinegar + mustard + garlic + S+P
  • Drizzle that on your pan + stir
  • Roast for 30-40 minutes, tossing halfway through
  • Serve warm atop some arugula + with some quinoa
  • Curl up on the couch with a plate of this + a viewing of Halloweentown

Adapted from here!

Root Veggie + Miso Risotto

My dad just came to visit for a few weeks to help with Lou.

We had the absolute loveliest time consuming all the content Netflix could throw our way.

And playing Scrabble every night in an attempt to regain some of the brain cells I lost during pregnancy and maternity leave.

He & Lou really bonded. It was so cute to see her light up every time she saw him. She’s more of an “actions speak louder than words type” so she really tried to show him how she felt. First, she peed on him as he was helping get her ready for bath night. The next day, she blew out her diaper while snuggling with him. And finally, after helping me out and giving her a bottle, she promptly spit up all over him. The trifecta, if you will. Our washing machine has never worked harder.

It’s safe to say he’s happy to be home and away from baby bodily fluids.

Time: 1 hour (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 cup of arborio rice
  • 1 onion, diced
  • 2 tsp. of garlic, minced
  • 2 carrots, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 4-6 cups of vegetable broth
  • 2 tbsp. of white miso paste
  • 1 tbsp. of sesame oil
  • 1 tbsp. of vegan butter
  • Juice + zest of 1 lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Green onion, for serving

How to:

  • Preheat oven to 400
  • Arrange carrot + parsnip on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast for just about 20 minutes, tossing once in the middle
  • Heat broth in a sauce pan over medium heat
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add arborio rice + S+P, cook another 2-3 minutes
  • Add a ladle of broth to the skillet one at a time, stirring + allowing rice to absorb liquid, repeat until rice is tender, about 40-45 minutes
  • Once rice is cooked, add miso + butter + S+P, cook another 2-3 minutes
  • Stir in lemon zest + juice + roasted veggies
  • Drizzle with sesame oil
  • Serve warm with green onion
  • Cozy up + lick the bowl clean, it’s the only way

Adapted from here!

Sweet Potato + Mango Bowls

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WHAT A TIME TO BE ALIVE, PEOPLE.

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I’m sorry I’ve been so MIA. I think I’m back now.

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Cross country move + pregnancy + working = a very sleepy giwl.

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But we are here! We are in Colorado! Breathing the fresh mountain air! Skin so dry we are bathing in lotion! Noses so bloody we are keeping Puffs in business! Hopefully our bodies adjust soon because our wallets certainly haven’t to home ownership. We are trying to get settled, but there is so much to do and so little time in a day. Plus, our dishwasher is already broken so that is a very fun thing to deal with when you are a food blogger. But truly no complaints, the views are ridiculous and it feels crazy that WE, a couple of fools, own THIS house. I keep waking up, coming downstairs and being like am I on vacation or is this everyday life?

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But hot DOG it was nice when an appliance broke to just call the maintenance people and have them come fix it for free….

 

 

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

Ingredients:

  • 2 sweet potatoes, peeled + cut into thin wedges
  • 1 can of kidney beans, rinsed + drained
  • 1-2 cups of cooked brown rice
  • 1 mango, chopped
  • 1 red onion, diced
  • 1/2 cup of cilantro, chopped
  • Juice of 1 lime
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of cumin
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 425
  • Arrange sweet potatoes on a lined baking sheet + drizzle with 1 tbsp. of oil + chili powder + smoked paprika + cumin + S+P
  • Bake 20-25 minutes until crisp to your desire
  • Heat remaining olive oil in a skillet over medium heat
  • Add 1/2 the onion + S+P, cook 3-4 minutes
  • Add beans + S+P, cook another 3-4 minutes
  • Turn off heat, add rice + stir
  • Meanwhile, combine mango + remaining red onion + most of the cilantro (reserving a little to top the bowls) + lime juice + S+P
  • To serve, add some rice mix to a bowl + top with mango salsa + some sweet potato wedges + cilantro
  • Serve warm
  • Trick your mind into believing your having a french fry bowl + really enjoy yourself

 

Adapted from here!