Autumn Salad

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I can’t stop cleaning things.

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It’s like a new tick I have developed. I see an item in my house & I wonder when the last time I’ve cleaned it is & after I do this for two minutes I grab the paper towels & the Windex & I clean it.

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I need that Inspector Gadget trench coat but instead of spy gear in all of the secret compartments I need bottles of Resolve and Febreze.

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But it’s the baseboards I have really fall in love and loathing with lately. Did you know how disgusting those lil suckers get?! Did you also know it’s insanely satisfying when they are so clean you can see yourself in them? A form of euphoria I did not know existed. I’m glad I shed like a labrador so that I will always have my baseboards to clean.

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The upside to my new tick is you could eat your dinner off of my bathroom floor.

 

 

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 4 cups of spinach
  • 1 butternut squash, peeled + seeds removed + cut into cubes
  • 1 cup of farro, cooked
  • 1/2 cup of dried cranberries
  • 1/2 cup of walnuts, toasted
  • 1 green apple, sliced thin
  • 1/2 shallot, minced
  • 1 tbsp. of dijon mustard
  • 1/4 cup of freshly squeezed orange juice
  • 3 tbsp. of olive oil
  • 1 tsp. of cinnamon
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Combine butternut squash + 2 tbsp. of olive oil + cinnamon + S+P in a bowl
  • Spread evenly on a lined baking sheet
  • Roast for 30 minutes, tossing once
  • Meanwhile, combine orange juice + remaining olive oil + dijon + shallot + S+P in a small bowl
  • Combine spinach + farro + cranberries + walnut + apple + roasted squash
  • Drizzle in dressing + toss
  • Serve warm
  • Take all leftover squash + smash into one giant squash patty + fashion into a warm hat

 

Adapted from here!

http://www.cookinglight.com/recipes/ultimate-fall-salad

Broccoli + Cauliflower Gratin

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I’m so thankful this year.

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I’m thankful that I have a roof over my head, food in my belly, clothes on my back, a delicious husband, sweet parents, and a moderately cute face/physique combo.

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I appreciate the Thanksgiving holiday in that I appreciate the time I get to reflect on my many blessings from my main homie, JC. I have not, however, ever appreciated the mediocre Thanksgiving cuisine.

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I was a picky eater until I was, like, 21 years old. (Something about that year made me more adventurous – idk). Luckily, I’ve grown out of it, but I have never wavered in my disdain for turkey & the trimmings. Cranberry sauce, gravy, green bean casserole, sweet potato casserole, & whatever other heinous casserole you can come up with make my skin crawl. I loaded up my plate with mac & cheese, mashed potatoes, stuffing, & bread. <– Nothing has changed – carbs & I have always been close.

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My family also went through a strange phase where for like three Thanksgivings we went to buffets. I’m scarred by that for a lot of reasons.
P.S. Check out my instagram @emergingadulteats to see the feast I create tomorrow! Last year was allllll Mexican food. We’re traveling somewhere new this year………..

Time: 50 minutes (prep + cooking) | Serves: 4-5 as a side

Ingredients:

  • 2 medium heads of broccoli, rinsed + trimmed into florets
  • 1 medium head of cauliflower, rinsed + trimmed into florets
  • 1 onion, diced
  • 2 tbsp. of butter
  • 1 tbsp. of whole wheat flour
  • 1 cup of skim milk
  • 3 cups of pepper-jack cheese
  • 1 tsp. of cayenne pepper
  • 1 tsp. of crushed red pepper
  • 2 tbsp. of panko breadcrumbs
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a large microwave safe bowl, add broccoli + cauliflower + cover with water
  • Microwave for 4-5 minutes or until veggies are almost totally tender (they’ll cook more in the oven)
  • In a saucepan over medium heat, melt the butter
  • Whisk in flour + cook for one minute
  • Whisk in milk + cook for another minute
  • Add 2 cups of cheese + stir well
  • Add cayenne pepper + crushed red pepper + S+P
  • Stir in diced onions
  • Arrange broccoli + cauliflower in a baking dish
  • Pour cheese sauce over veggies
  • Top with remaining cheese + breadcrumbs
  • Cook for 30-35 minutes or until cheese is melted + golden brown
  • Serve hot
  • Rub creamy goodness all over self no one will judge you it’s Thanksgiving

Chorizo + Sweet Potato Enchiladas

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Turkey is heinous. It is the worst of the meats. Don’t argue. It’s a fact.

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We settled on a Mexican Fiesta Feast for our first married Thanksgiving.

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Y’all, I even impressed myself with the mass quantities of food I was able to put together in mere hours.

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All I needed was an apron to complete the look of perfect wife. *toots own horn*

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The mammoth enchilada seen with chicken + corn tacos, roasted brussels sprouts, & homemade Mexican rice. Not pictured: boxed red wine.

Time: 45 minutes (prep + cooking) | Serves: 8 enchiladas

Ingredients:

  • 8 whole wheat enchilada size tortillas
  • 1 sweet potato, peeled + chunked
  • 1 lb. of chorizo
  • 1 jalapeno, diced
  • 2 tbsp. of garlic, minced
  • 1 jar of enchilada sauce
  • 2 cups of shredded cheese, hot pepper style used here
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil over high heat in a large, nonstick skillet
  • Add sweet potato + jalapeno + garlic + S+P, cook until potatoes are soft, 10-15 minutes
  • Add chorizo and cook completely, about 5-7 minutes
  • Scoop 1/8 of the mixture into a tortilla with a pinch of cheese & roll
  • Place each enchilada in a greased baking dish or lined baking sheet, putting them tightly together
  • Top enchiladas with enchilada sauce and remaining cheese
  • Bake for 20 minutes or until cheese is melted and golden brown
  • Gorge!

Idea came from: http://www.budgetbytes.com/2011/02/chorizo-sweet-potato-enchiladas/