Happy Sunday! I have the dreaded task of homework to look forward to today, but hopefully you have some free time to chill out, max, and relax all cool. Here’s what I’ve been thinking about this week.
I’m so inspired by the March For Our Lives. I wish I could have gone into Boston yesterday. Be sure to sign the petition against gun violence!
The Lamplighter, Maria Susanna Cummins—Maybe 19th century sentimental fiction isn’t quite your “thing,” but I am absolutely obsessed with this book right now. The tale of little Gerty is so heartbreakingly sweet. Here’s a link to the Kindle edition, which is free!
Should I do this? It’d be nice to have Spotify Premium again, but I’m so used to that no-commercials Hulu life, that I’m not sure I can go back! It would save me $7/month, and I’d get another service. I’m torn!
This tweetdestroyed me. Bless the person that saw that connection.
I’m so excited to watch Champions on NBC! I’m into anything Mindy Kaling is involved with, and the cast is stellar!
Did you know that students and educators get a discount on digital subscriptions to the New York Times? It’s crazy affordable. I just subscribed and am loving all of this nonstop crossword action!
And, last but not least, John Oliver’s staff wrote a book about gay bunnies getting married in response to Mike Pence’s Marlon Bundo book, and it is truly, truly inspiring. It’s out of stock at the moment, but as soon as it’s back, I’m buying one for my future kid.
Sometimes, you’ve just got to make chili, but you don’t have any beans, meat, or meat-adjacent foods in the house. So you improvise! My husband is a garbanzo fiend, so I knew he wouldn’t sweat the substitution.
It’s been bitterly cold in New England for the past few weeks (no lie—we got a storm that was called a “bomb cyclone” in case we weren’t miserable enough), so something hot and spicy was what the doctor ordered.
I whipped this up using ingredients I had on hand, but it turned out so delicious, I wanted to record the recipe for posterity! Enjoy!
P.S. I highly recommend using all organic ingredients, if possible, because of course I do.
Picante Chickpea & Lentil Chili
2 cans garbanzo beans*
1 c. green lentils
6 c. vegetable broth
1 red onion, diced
1 red bell pepper, diced
1 zucchini, diced
2 potatoes, diced
2 stalks celery, diced
3 cloves garlic, minced
2 chipotles in Adobo sauce, diced**
juice of 1 lime
2 tbsp. tomato paste
2 c. premade salsa (or diced tomatoes)
1 oz. bourbon (or 2 oz. beer), optional
1 tbsp. coconut oil
1 tsp. cocoa powder
1 tbsp. Adobo seasoning***
1 tbsp. cumin
1 tbsp. chili powder
salt to taste
*You’re probably a better person than me and make your own chickpeas from dried. In that case, 2-3 cups should suffice.
**Add as much chipotle as you want—just be warned that going heavy on the peppers will make this very, very spicy.
***If you don’t have Adobo seasoning, get some sub garlic & onion powder, tumeric, paprika, black pepper, and oregano.
Over medium heat, melt the coconut oil in the bottom of a large saucepan or dutch oven. Add the red onion and celery, lightly salt. Saute until soft. Add the red pepper, potatoes, and zucchini and saute until soft. Add minced garlic and stir until fragrant, 30 sec-1 min. Turn up the heat and deglaze the pan with bourbon, if using. Return to medium heat and add garbanzos, lentils, tomato paste, salsa, chipotles, and spices. Stir until fragrant, 1 min. Add vegetable broth and bring to a boil. Once it reaches a boil, reduce heat and simmer, uncovered, for 30 mins. At the 30 min mark, check the lentils and potatoes for doneness (I know this is a meat term, but I’m appropriating it!). If soft, turn off heat and add lime juice. Salt/spice to taste.
Serve with brown rice and top with avocado, cilantro, sour cream, or shredded cheese!
I. Love. Noodles. I know that I have argued that tacos and burritos are the world’s best foods, but noodles put up a very good fight for that title. Noodles are versatile AF! There are a million different kinds, all of which are the most fun to eat. There is nothing glamorous to slurping down a big bowl of noodles—perhaps it is the great equalizer we have all sought. Maybe noodles will bring world peace at last.
A note on terminology: I don’t know if this is actually correct, but to me, a noodle is derived from rice, and pasta is derived from wheat. When people call pasta products “noodles”, I get a mild aneurysm, but then again, I never said I wasn’t compulsive.
I grew up a ramen fanatic, and I never grew out of it. I did, however, grow out of that MSG life. Health nuttiness and packaged food ne sont pas les choses qui vont très bien ensemble, très bien ensemble. I’ve been listening to Rubber Soul a lot lately, can you tell?
Unnecessary and ill-advised Beatles reference aside, my life’s mission is to eat noodles daily, and this is my go-to recipe when I come home from a long day at work and just want to gorge on something that won’t give me heart disease or diabetes #pieloverforlife. This recipe is also one of many in my personal give tofu a chance crusade, the sword I have chosen to fall on. Enjoy, my loves!
Easy Breezy Noodle Bowls, serves 2
prep time: 10 mins / cook time: 10 mins
1 pkg udon noodles
2-3 c. chopped broccoli florets (the broccoli shrinks when cooked!)
1 pkg firm tofu, drained and cubed
soy sauce or tamari
coconut oil for frying
ginger paste, optional
garlic, chopped, optional
chopped nori, optional
matchstick carrots, optional
matchstick cucumber, optional
To start, set a pot of lightly-salted water on to boil. When it reaches boiling, cook your noodles according to package directions. I buy frozen, so it usually takes about 4-minutes of cooking. Drain noodles and set aside.
Next, whisk together your soy sauce mixture. I use a few tablespoons of soy sauce, a squirt of sriracha, and a dash of sesame oil. Optionally, you can add ginger, garlic, and/or agave to this mixture to add more flavor to the final product. But this is the basic 10-minute version of this recipe, so fancy ingredients be damned!
Drain your block of tofu. Press out as much of the water as humanly possible, and then chop into cubes. This is a great guide to pressing tofu! Once cubed, toss the tofu in some cornstarch and pan fry in the oil of your choice—I like to use coconut for this. Fry the tofu until it’s golden on all sides—do your best with this, it’s hard to flip that many little pieces evenly! Then pour your soy sauce mixture over the tofu, toss in the pan until evenly coated, and then remove from heat. Save a little bit of the soy mixture—you’ll want to toss the broccoli in it later!
While the tofu is frying, get out your wok (if applicable) and start cooking your broccoli! I like to cook the broc in sesame oil, because it has such a great flavor. Heat the oil over medium heat, add the broccoli, and stir-fry! I like to let it cook in the oil for a few minutes, and then squirt in a little rice vinegar to help soften the broc (I’ve seen Hibachi chefs do this, so it must be the proper way, right?) After the broccoli has reached your desired texture, drizzle the soy sauce mixture over it, toss, remove from heat, and then proceed to assemble your bowls! Start with noodles, add broccoli, and top with tofu! Sprinkle the whole bowl with sesame seeds, and grab some chopsticks! You’re ready to eat a passably nutritious meal that kicks take-out’s ass any day of the week!
My favorite way to eat this is with an additional sprinkling of chopped nori and some cold matchstick veggies on top (carrots or cucumbers are the way to go). Also, everything tastes better if you eat it with chopsticks, so don’t skimp!
That’s it, honeys! I usually have all of these ingredients on hand, so this is a common throw-together lunch in my household. This is also a great starter dish for anyone who is looking to cut a little bit of meat from his or her diet. It’s packed with protein (and probiotics if you add the nori). The above method of preparing tofu ensures a nice crisp on the outside that will have even the most adamant tofu naysayer begging for seconds.
Corn chowder is flipping delicious. Actually, you can put any creamy soup in a bowl, call it chowder, and I will love it, but that’s another issue entirely. #gordo
The only problem with this arguably perfect food is that it is often full of cream and butter, which in moderation are aces, but don’t exactly make for healthy nightly fare. Well, no more. I have created a chowder that is both vegan and made out of six vegetables!
All the veggies / who independent / throw your hands up at me!
I’m really sorry about that. Every time I’m passionate about something, I start helplessly paraphrasing Beyoncé. Six vegetables, though! Now are we getting the title? Where my AP Latin nerds at?
Anyway, here’s my foolproof corn chowder recipe!
Sex-y Corn Chowdah
4 cups corn kernels (fresh is best, frozen will do)
5 cups vegetable broth
1 yellow onion, chopped
3 ribs celery, chopped
1 large russet potato, chopped
1 yellow bell pepper, chopped
1 large organic carrot, peeled and chopped
3 cloves garlic, chopped
1/4 cup scallions, chopped (the green parts)
black pepper to taste
1 tsp dried basil
juice of half a lemon
Some like it hot…for extra zazz, add 1/4 tsp. of cayenne pepper, or a tablespoon of pimenta moida in with the garlic. Highly recommend.
If using corn cobs: lightly grill or roast the cobs. Let cool and cut the kernels off the cob.
If using frozen corn: measure out 4 cups. Line a baking sheet with parchment paper. Spread the kernels out, drizzle with olive oil and dust with salt. Roast at 400 degrees for a few minutes, until the kernels start to brown.
Heat the olive oil in a large pot and add the onion and celery. Sprinkle with 1/4 tsp salt and stir. Cook for 3-5 minutes, until the onion is translucent. Next add the carrot, bell pepper, and potato. Cook for another few minutes, adding black pepper and more salt if desired. Next, add the garlic, 3/4 of the corn, and dried basil. Stir and cook until the garlic becomes fragrant. Next, add the broth and let simmer for 10 minutes, or until the potato is fork tender. Remove the pot from heat and blend the soup with an immersion blender until creamy. Once blended, return the pot to low heat and add the lemon juice and the remaining 1/4 of the roasted corn. Simmer for a few more minutes to allow the flavors to combine. Turn off the heat and add the chopped scallions. Stir around and then taste to see if more lemon juice, salt, black pepper, or basil is needed. Serve immediately and top with more chopped scallions, shredded cheddar cheese, or sour cream if desired. Happy snacking!