Cauliflower Tagine

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So I just binged this show “Cheer” on Netflix.

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And I was reminded I danced in high school.

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A fact I absolutely cannot even believe is true given my lack of talent and disdain for group activities.

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I was so bad, dude. Like, I had no business on that team. I couldn’t turn or jump, I think I made it cause I was short and could be hidden easily. I literally danced because I thought it would make me kewl. Spoiler alert: that didn’t work. And in turn I was fairly miserable. It’s just not fun being the very worst in a room of like 30 people at something! We did win Nationals one year which was pretty dope. I legit think it came down to me hitting my triple turn which I BARELY DID. In the video, you can practically see me gritting my teeth and just praying the Lord would spin me around three times. I was so happy I hit it, I almost stopped and ran off the floor right then and there I was so pumped.

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I should have listened to my parents when they politely told me I had no future in dance and should stick to literally any other activity.

 

 

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

Ingredients:

  • 1 onion, chopped
  • 2 tbsp. of olive oil
  • 1 lemon, skin peeled + chopped
  • 1 head of cauliflower, sliced into florets
  • 1 can of chopped tomatoes
  • 8-10 baby carrots, sliced thin
  • 1/2 cup of kalamata olives, chopped
  • 1 tbsp. of tomato paste
  • 1 cup of raw lentils
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 2 tsp. of ground coriander
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Heat olive oil in a cast iron skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add chili powder + cumin + coriander + crushed red pepper + some S+P, cook another minute
  • Add the tomatoes + tomato paste + lemon zest + S+P, cook another 1-2 minutes
  • Add olives + carrots + cauliflower, coat + cook 2-3 minutes
  • Add about 1/2 cup of water, cover + simmer for 15 minutes or until cauli is tender
  • Meanwhile, cook lentils according to package directions + season with S+P
  • Add lentils to cauli skillet, cook 2-3 minutes
  • Serve warm with cilantro
  • Dive into this rainbow journey + discover the pot of gold at the end of the trail, aka a v happy gut

 

 

Adapted from here!

Autumn Greek Salad

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Lately, my biggest fear and greatest hope are the same thing.

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Is that the opening verse of a pop song or what??? Call me, T. Swift.

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It’s true, though. It’s like I’m so terrified of this thing happening, but I also I kind of desperately want it to………….

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So I live in a townhouse and share a wall with neighbors on the left and the right. They are fine folk, kind, agreeable, all that. I work from home so I spend a lot of time inside said townhouse. While I work or do house chores or just generally live, I have music playing. The genres vary depending on my rapidly changing moods. I can go from top 40 to indie to Broadway to Christian to folk to emo jams I used to have as my MySpace songs all in a day’s work. No matter the genre or my mood, I sing along. And I only have one volume. Can you guess what it is? Basically a deafening, blood curdling scream. You would think I would have more consideration for my neighbors, but nah. I’ve got the music in me, what can I do?? I have a sneaking suspicious my neighbors have all heard me at least 39458 times and they make fun of me to their friends. The thought brings me to my knees in terror, but also….do you think they think I’m good? Like, what if they tell their friends that their neighbor is maybe a professional singer and they send recordings of my performances to them to prove my talents??? That would be neat.

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Eventually, I’m going to find a strongly worded letter in my mailbox telling me to invest in a muzzle.

 

 

 

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

Ingredients:

  • 4-6 cups of arugula or mixed greens
  • 1 spaghetti squash, halved + deseeded
  • 1 butternut squash, peeled + deseeded + cut into cubes
  • 1 pint of cherry tomatoes, halved
  • 1 english cucumber, sliced thin
  • 1/2 a red onion, sliced thin
  • 1/2 cup of kalamata olives, halved
  • 1/4 cup of apple cider vinegar
  • 1 tsp. of garlic, minced
  • 1 tbsp. of Dijon mustard
  • 1 tbsp. of agave
  • 1/3 cup of olive oil + 2 tbsp.
  • S+P, to taste
  • Pumpkin seeds, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange spaghetti squash halves on a baking sheet + drizzle with 1 tbsp. of olive oil + some S+P, arrange cut side down
  • Line another baking sheet with foil + arrange butternut squash in an even layer + drizzle with 1 tbsp. of olive oil + S+P
  • Bake both for 40-45 minutes, tossing butternut squash once in the middle of cooking + checking on your spaghetti squash to make sure it’s not charring
  • Once cooled, pull out the spaghetti squash noodles
  • Meanwhile, combine apple cider vinegar + garlic + Dijon + agave + remaining olive oil + S+P
  • In a bowl, combine tomatoes + cucumber + onion + olives + 1-2 tbsp. of the apple cider vinaigrette, let marinate until ready to serve
  • To serve, arrange some greens on a plate + top with spaghetti squash + butternut squash + marinated veggies + pumpkin seeds + a lil more dressing
  • Hopscotch your fork from squash to squash, getting a lil bit of everything on your utensil, then slingshot it all into your pie hole, repeat until you are full or your wrist is exhausted from slingshotting

Pasta Fagioli

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I am not one to time my food posts with whatever made up national holiday it is like some of the *kewl* bloggers do.

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UNTIL TODAY, SUCKERS!!!! Take that, better bloggers!!!

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I mean, it was a complete accident, but apparently today is National Pasta Day.

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Like all of these fake holidays, I feel like the same ones come around 8 times a year. I’m not complaining. I try to celebrate things like tacos, cookies and pizza on the daily. I appreciate these excuses. But who started this? Like, who was the guy that was eating a nice seafood bisque one crisp autumn night and was like “Wow, yes, from now until the end of the time we, as a country, should celebrate seafood bisque on this day annually.” Seafood bisque day is 10/19, by the way. I was trying to think of what day I would create and immediately thought of the unsung hero of everyone’s favorite dish and also just the best vegetable there is – the onion. I Googled and SOMEONE ALREADY THOUGHT OF THIS, OF COURSE. At least my baby boos (onions) are getting their moment in the sun on June 27 of each year.

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Bless, there is even a day for the rutabaga, like when will this madness stop.

 

 

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

Ingredients:

  • 1 package of pasta
  • 1 can of chickpeas
  • 1 can of cannellini beans
  • 1 onion, chopped
  • 3 stalks of celery, chopped
  • 3 carrots, peeled + chopped
  • 4 tbsp. of garlic
  • 28 oz. can of crushed tomatoes
  • 1 container of vegetable broth
  • 1/4 cup of fresh basil, chiffonaded
  • 1 tbsp. of crushed red pepper
  • 1 tsp. of italian seasoning
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Add oil to whatever brand of quick pressure cooker you have + set to saute
  • Add onion + S+P, cook 3-4 minutes
  • Add celery + carrot + S+P, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add in pasta + tomatoes + vegetable broth + beans + red pepper + italian seasoning + S+P
  • Close the lid + pressure cook on high for 4 minutes, let the steam release naturally for 5 minutes, then flip the lil switch + let the rest of the steam release
  • Stir in basil + more S+P to your tastes
  • Serve warm
  • To cook on the stovetop, just saute your veg in a skillet over medium heat, add all ingredients except pasta from the pasta step (boil your pasta separately) + cook for like 20 minutes, then add pasta + basil + serve!
  • Contort body into shape of favorite noodle + have sweetie gently pour pasta fagioli around your body + become one with the dish

 

Adapted from here!