Roasted Root Veggies + Chipotle BBQ

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Well it’s the most wonderful time of every 2-3 years.

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The time when Leonardo DiCaprio graces us with a new award-worthy performance in a major motion picture.

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It’s been an especially long four years for me, personally, since The Revenant. While we finally got our Oscar, it left a little something to be desired as far as him really getting to highlight his range, ya know?? Hanging out in a horse carcass is kewl and all, but I want a little more from him.

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Despite it being a Quentin Tarantino film, I was so super jazzed for Once Upon a Time in Hollywood. That cast? I mean, come on. Star-studded! Even from the trailer, you can tell the sets and wardrobe are a visual delight. Using my dazzling snaggletoothed smile and underwhelming wit, I convince my husband who detests going to the movies more than any activity under the sun to go see this flick with me. We make it an event with a large popcorn and everything. We settle into these dope recliners and I’m ready for movie magic. While my baby boo delivered a performance I contend will earn him several nominations even *fingers crossed* a win or two and he and Brad made the cutiest pair of all time like I’d watch them watching paint dry, I was underwhelmed with the plot. I mean, it was entertaining, but I just can’t get behind QT’s perspective on things I suppose. Something about the blood, guts & gore just doesn’t jive with me???

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Why can’t L just do like a sweet romantic comedy opposite Kate Winslet once in a while?

 

 

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

Ingredients:

  • 1 lb. of brussels sprouts, halved
  • 2 beets, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 2 cups of baby rainbow carrots, chopped
  • 1 red onion, chopped
  • 1/2 cup of tomato puree
  • 1/4 cup of agave
  • 1/4 cup of apple cider vinegar
  • 2 tbsp. of chipotle peppers in adobo + 1 tsp. of the adobo sauce
  • 1 tsp. of soy sauce
  • Cilantro, for serving
  • Quinoa, for serving
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 425 degrees
  • Arrange brussels + beets on a lined baking sheet + parsnips + carrots + onion on another
  • Drizzle each with a tbsp. of olive oil + some S+P
  • Roast brussels + beets on bottom + other veggies on top, stirring both once after 20 minutes, bake parsnips + friends for another 10 + brussels + beets another 15-20 or until crisp to your desire
  • Meanwhile, combine tomato puree + agave + vinegar + peppers + soy sauce in a sauce pan over medium-high heat, bring to a boil, reduce heat + simmer for 10 minutes
  • To serve, top some quinoa with veggies + drizzle with bbq sauce
  • Mix all that goodness + slop up that grub + make some oinks in between bites, embracing the inner piggy in all of us

Balsamic Veggie Stacks

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Apparently I moved from Earthquakeville to Hurricaneland.

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I thought the Carolinas were supposed to be a calm little southern piece of the American pie filled with little suburbias and mini vans, but here I sit in the direct path of a ginormous storm with it’s eye (get it) set on trying to kill me!

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Honestly, I was not concerned about this until like 24 hours ago. I was like, k, so we’ll get some rain, kewlie.

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But errbody was wiggin’ out on the interwebs, so I ran to Walmart to get some bottled water. No joke, that place was an absolute zoo. Like, more so than your average Wally World. I park 83 miles away and roll my lil cart to the water aisle. I wish I could describe what I saw. Picture nothing. Absolutely nothing. Not a bottle of water on the shelves. No water in the little mini fridges up by the registers. Nada! I would have bought that fancy artisanal water straight from the depths of the Alps, but it was ALL GONE. The sheer panic that consumed me in this moment was epic. I literally pushed the cart into a large display of cereals (I did not do this) and ran out of that Walmart to ransack every grocery store I could find. I did find some water and stocked up on junk food and cans of soup that the thought of eating cold only slightly churn my stomach.

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Also, I literally just had a preview of what the next few days will be like because our power went out for an hour while in the middle of cooking dinner so I ate pasta in a raw garlic sauce, yum.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-5

Ingredients:

  • 1 sweet potato, peeled + sliced about 1/2 inch thick
  • 1 package of tempeh, cut in lil cubes
  • 2 roma tomatoes, sliced about 1/4 inch thick
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 zucchini, sliced in coins
  • 1 yellow squash, sliced in coins
  • 1/4 cup of soy sauce
  • 1/2 cup of balsamic vinegar
  • 1 tbsp. of garlic, minced
  • 5 tbsp. of olive oil
  • S+P, to taste
  • Basil, for serving
  • Avocado, for serving

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine soy sauce + 1/4 cup of balsamic vinegar + garlic + 1 tbsp. of olive oil
  • Arrange sweet potatoes on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P, rub on both sides, arrange in an eve, layer
  • Arrange peppers on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P, arrange in an even layer
  • Arrange squash on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P, arrange in an even layer
  • Bake all for 25 minutes, stirring all once in the middle of cook time
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add tempeh, cook for 6-8 minutes until crisp to your desire
  • Add remaining vinegar to a lil pot + reduce over low heat for about 4-5 minutes, until it thickens a bit
  • To serve, place a sweet potato on a place + top with tempeh + peppers + squash + basil + drizzle with some balsamic reduction, repeat with remaining veggies
  • Serve warm with avocado
  • Play rock, paper, scissors with sweetie + only select rock, smashing each veggie stack in the process

Roasted Winter Veggies + Smashed Walnut Vinaigrette

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I am the queen of public transportation, hear me ROAR!!!

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Your girl traversed the DC metro and hailed like 8 NYC cabs ALL BY HERSELF.

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I am the EPITOME of a city girl.

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I only got turned around in the metro station like 3 times. I highly recommend a small bridge to get to the opposite platform rather than forcing me to take 18 escalators (have y’all SEEN that video of the woman getting sucked into one of those?!). I just tried  to channel my inner first lady and act like a refined, political guru. I grabbed a Washington Post and pretended to read it while on the metro so I looked like I had a clue.

NYC was interesting. I’m like an 8 out of 10 at hailing cabs, I’d say. The rejection kind of stings, though. I also think one laughed at me while whizzing past. Can’t be sure. The worst part is the nausea. There was no mention of fighting back upchuck on the travel blogs! The herky jerk driving and constant horn blaring about me put me over the edge. When I finally move to the Upper East Side, I’ll certainly need a car service.

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For now it’s back to ole faithful – my 2004 Honda Civic that resembles a Tonka truck.

 

 

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

Ingredients:

  • 1 lb. of colorful, petite carrots, rinsed
  • 1 lb. of brussels sprouts, peeled + halved
  • 1 lb. of cauliflower, rinsed + cut into florets
  • 1/4 cup of red wine vinegar
  • 1 tbsp. of maple syrup
  • 2 tsp. of dijon mustard
  • 1/2 cup of walnuts
  • Zest of 1 orange
  • 1/2 cup of olive oil + 3 tbsp.
  • S+P, to taste
  • Parsley, to serve

How to:

  • Preheat oven to 425
  • On 3 separate, lined baking sheets, arrange carrots + brussels sprouts + cauliflower
  • Drizzle each with 1 tbsp. of olive oil + S+P
  • Roast all together – carrots + cauliflower for 30 minutes + brussels for 20 – stirring both halfway through
  • Meanwhile, heat a dry skillet over low heat
  • Add walnuts, toast, tossing often for 3-5 minutes
  • Remove + chop
  • Meanwhile, combine remaining olive oil + vinegar + syrup + dijon + walnuts + orange zest + S+P
  • Add all veggies in a pan + drizzle with dressing + top with parsley
  • Serve warm
  • For a fun party game, serve to carnivorous husband as his dinner + see if he stays married to you

 

Recipe from here!

http://www.foodandwine.com/recipes/roasted-vegetables-smashed-walnut-vinaigrette