Tag: vegetables

Street Noodles

10 Comments

Processed with VSCO with f2 preset

It’s staggering how little I know about basic things.

Processed with VSCO with f2 preset

It hit me yesterday while trying to go through a car wash.

Processed with VSCO with f2 preset

I simply don’t know how to handle myself in common, adult scenarios. Like, dude is beckoning me to move my car into this tiny tire slot & I just panic. I can’t tell if I’m doing this correctly! What if I miss? Then what? He could see I was struggling so he gave me a lollipop & I felt a little better.

Processed with VSCO with f2 preset

I don’t know how I’ve gone 25 years & literally know nothing about how the world works. For instance, I just learned the other day that planes are controlled by GPS. Like, the pilots don’t just ~know~ which way to fly. They plug in the destination & the plane goes there. *Mindblown* Also, I was watching 60 minutes last night and there are people living on an ice cap in the middle of the Arctic ocean. How? Why? My feeble brain cannot comprehend.

Processed with VSCO with f2 preset

The real kicker: I’ll still never ~quite~ understand why we can’t just print our own money when we run out……

 

 

 

Time: 40 minutes (prep + cooking) | Serves: 6

Ingredients:

  • 1 package of rice noodles
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 stalk of boy choy, stem diced + leaves shredded
  • 1 can of baby corn
  • 1 can of water chestnuts
  • 1/2 cup of frozen peas
  • 1 tbsp. of curry powder
  •  3 tbsp. of olive oil
  • 1/2 cup of vegetable stock
  • 2 tbsp. of low-sodium soy sauce
  • 1 tbsp. of rice vinegar
  • 1 tbsp. of sriracha
  • 2 tbsp. of honey
  • 1 tbsp. of garlic, minced
  • S+P, to taste
  • Green onion, for serving

How to:

  • Place rice noodles in a pot + cover with v hot water + set aside for about 20 minutes, slosh ’em around every few minutes to break ’em up
  • Meanwhile, combine 1 tbsp. of olive oil + veg. stock + soy sauce + rice vinegar + sriracha + honey + garlic + set aside
  • Heat another tbsp. of olive oil in a skillet over medium-high heat
  • Add bell peppers + bok choy + S+P, cook for 2-3 minutes
  • Add baby corn + water chestnuts + cook for another 5 minutes or until starting to brown + remove from pan
  • Add the remaining tbsp. of olive oil + add the noodles to the skillet, cook for a minute
  • Add veggies + curry powder + frozen peas, cook for another minute
  • Pour in the sauce + cook for 3-4 minutes
  • Serve hot with diced green onion
  • Lay face on warm pillow of noodles + let the aroma infiltrate your nostrils + brain holes + nap peacefully

 

Idea from here!

http://fashionablefoods.com/2015/11/30/singapore-street-noodles/

Parmesan Zucchini Boats

12 Comments

Processed with VSCO with f2 preset

I simply should not be left alone with the remote control.

Processed with VSCO with f2 preset

Terrible, irreparable things happen when I am left to my own devices.

Processed with VSCO with f2 preset

For example, that time this past weekend when I thought binge-watching the entire Making a Murderer series in one sitting would be a grand idea………………………….

Processed with VSCO with f2 preset

By the end of it, I was paralyzed with fear. I practically squeezed the stuffing out of the throw pillow I was clinging to. I could not move from the couch. Perhaps because my butt had sunk so far into one little crevice that the couch started to believe I was a part of it so it started to form around me, but that’s beside the point. Why didn’t anyone tell me how terrifying this show is?! I really thought I could handle real-life crime/mystery drama, you know? Like, I thought I was strong enough.

Processed with VSCO with f2 preset

I’m learning I’m more of a ~fiction~ girl.

 

 

Time: 40 minutes (prep + cooking) | Serves: 10 boats

Ingredients:

  • 5 zucchini
  • 1 1/2 cups of panko
  • 1 cup of parmesan cheese, shredded
  • 2 tbsp. of fresh basil, chiffonaded
  • 1 tsp. of fresh parsley, chopped
  • 1 tbsp. of garlic, minced
  • 1/4 cup of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Slice zucchini in half + arrange on a lined baking sheet
  • Drizzle insides with 1 tbsp. of olive oil + sprinkle with S+P
  • Flip them so the cut side is facing down
  • Drizzle with a lil more olive oil + some S+P
  • Bake for 15 minutes
  • Meanwhile, combine panko + parmesan cheese + basil + parsley + garlic + crushed red pepper + S+P + remaining oil
  • Remove zucchini from oven + stuff with panko mixture
  • Bake for another 8-10 minutes or until the filling is golden brown
  • Put the leftovers in the sea + let them sail away + be found by some nice people who are hungry kind of like message in a bottle but with zucchini

 

I ripped a similar recipe out of a magazine recently & I can’t remember which mag it’s from!! But there are a billion of similar recipes online. Mine is v good, tho, eat it.

Black Bean Taquitos

8 Comments

Processed with VSCO with f2 preset

But why do we wash our cars?

Processed with VSCO with f2 preset

I spend $18 on a car bath & what do I really get? Does Creed (my car) run any better after his car bath? Does Creed smell pretty after his car bath? No.

Processed with VSCO with f2 preset

I take human baths for the free & I step out smelling like a country spring day. That’s a strong return on investment.

Processed with VSCO with f2 preset

I finally broke down and got a car wash when I could no longer see through my windows. I went through one of those car washes that you sit in while the contraption does all of the work for you. I’m truly not convinced that these things are safe. They’re definitely not safe for those prone to pessimism because my crazy self about lost it up in there! These giant twirling sponges were beating Creed to death and there were all these juices spewing from every which way. All the while I’m thinking, “If one of these sponges breaks my windshield, I am going to drown. I’m drowning. I’m dying in a car wash. Will I make national news?”

Processed with VSCO with f2 preset

It rained that night & Creed looked like he rolled around in mud again. $18 well spent.

 

 

 

Time: 1 hour (prep + cooking) | Serves: 10-12 taquitos

Ingredients:

  • Corn tortillas
  • 1 can of black beans, drained + rinsed
  • 1/2 can of spicy corn, drained
  • 1/2 cup of green pepper, diced
  • 1/2 cup of onion, diced
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 1/2 tsp. of garlic salt
  • 1/2 tsp. of paprika
  • 1/4 cup of spicy cheese, shredded
  • 1 tbsp. of olive oil
  • S+P, to taste
  • Cilantro, for serving
  • Salsa, for serving

How to:

  • Preheat oven to 400 degrees
  • In a food processor, combine black beans + corn + pepper + onion + chili powder + cumin + garlic salt + paprika + S+P
  • Pulse until combined, just a lil bit, leave it chunky!
  • Scoop a lil bit of the bean mix into a tortilla + top with a lil bit of cheese
  • Roll it up
  • Arrange seam down on a lined baking sheet
  • Repeat
  • Brush with olive oil
  • Bake for 20 minutes
  • Top with cilantro + salsa
  • Have sword fight with sweetie using these lil guys as weapons

 

Idea from here!

Baked Black Bean Taquitos