My Lavender Blues

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Explorations: A Canoe & Bumble Bee Tuna Seasoned Pouch

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This is a sponsored post written by me on behalf of Bumble Bee® Seasoned Tuna Pouch with Spoon.

Who knew the middle of the country had so much beauty to offer? I’ve been learning recently the true meaning of what it is to make the most of where you live, and I can 100 percent say, it works. Really.

“Beauty is in the eye of the beholder” couldn’t ring truer. That Plato really knew a thing or two about life. Glad I can finally catch on at the ripe age of… well… let’s just say I’m pushing it when I say late 20’s.

Any who… this past three-day weekend (still currently in weekend mode) I went exploring with P & my little nug to southern parts of Illinois. Shawnee National Forest, to be more exact. Or somewhere in there… GPS was at an all-time low so I’m just going to safely assume we made it to the correct destination….

We ended up renting a canoe on the Cache River so we could look at the beautiful cypress trees that I thought only existed in storybooks and exotic places. They’re seriously one of the most beautiful pieces of nature I have ever seen. Or maybe here is when Plato’s saying chimes in…..

However, as per life of having a toddler, the lil guy had something else to say about the canoe.

“David isn’t this awesome!?” – me.

“Mommy, this is a very bad great idea” – David.

((insert eyeroll here)

Like I said, it has taken me a long time for that saying to ring true so for now, I’ll cut him a break and patiently wait for his turn.

What could have easily made this ‘very bad great idea’ even worse was if I forgot food. Halfway through the trip he was hungry, and me and P were paddling up stream and needed a total recharge. Thank goodness for my bumble bee tuna seasoned pouch with a spoon! No joke! I have ALWAYS been a huge fan of the Bumble Bee® Seasoned Tuna Pouch with spoon for at home or at work. But these seasoned pouches with a spoon are a serious game changer for the way I pack, especially on my weekend family adventures!

Not only are these Seasoned Tuna Pouches an excellent source of affordable protein, but they even come with a spoon to make it easier to live life healthier, in a very convenient way. No mess, no extra utensils, no extra seasoning or condiments needed, everything is right there in a tiny pouch. Rip, dip, and eat.

David’s’ mood was INSTANTLY changed and he was smiling and giggling the rest of the way back to our landing point. Perhaps beauty is in the eye of his belly, or in this case, Bumble Bee Tuna 😉

(I’m eating the Jalapeno, you know I’ll totally choose anything with a little kick!)

This is a sponsored post written by me on behalf of Bumble Bee® Seasoned Tuna Pouch with Spoon. Although this is a sponsored post, feelings are 100 percent my own. I will never accept a sponsorship that doesn’t represent my true thoughts/feelings. So thank you Bumble Bee® Seasoned Tuna Pouch with Spoon.

Fall Apple & Sage Meatloaf

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the simple joys of parenting and potty training

My Lavender Blues

yes my three year old boy is still in diapers and literally it’s not because he doesn’t know how to use the potty.

he does. he’s incredibly capable. i’ve seen him do it. and whenever he is around kids his own age he literally rolls his eyes at me and scoffs when i ask him if he needs assistance when going to the bathroom.

but the problem is when others are not around he is probably one of the laziest toddlers i’ve ever met. like i’ve seen the kid just take off his diaper and pee on the spot. funny/not funny at all. and he’s totally chill with it. he’ll continue to eat ham like nothing happened at all.

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what the ell.

he’s basically me (okay not literally, because i stopped peeing my pants a couple of years ago).

jokes.

your unsolicited parenting advice is actually welcomed here without a snarl.

gracias.

any who. i can also be pretty lazy with my cooking. which is why meatloaf is my jam. seriously. one of the tastiest laziest meals out there. and people love it. i love it. and if you don’t love it than you’re probably weird. or don’t eat meat or something, hence: weird.

kidding. anyone with self control is on a whole other level in my mind. show me your ways.

Fall Apple & Sage Meatloaf

Recipe Notes:

SOOO I learned this incredible tip on how to create the most perfectly shaped + cooked meatloaf every. single. time. And here’s the trick: Completely foil a rimmed baking sheet. Next place meat loaf in desired meat pan of choice. Pack in meat as to make sure it all stays together. Cover top with foil. Turn meatloaf over onto lined baking sheet. Place in preheated oven. Bake for thirty minutes. Remove from oven, and remove (give a gentle couple shakes if meatloaf isn’t coming out) the loaf pan carefully and ta-da. perfectly shaped meatloaf. Next dress meatloaf with desired toppings (like catsup/cheese/garnish) and place meatloaf back into oven until fully cooked (about another 30-40 minutes).

VOILA.

Anyways, you can always cook this meatloaf the way you usually do as well – however I suggest trying out this new method! It works great, helps get some of the fat out that your regularly cooked meatloaf would normally be swimming in and makes less of a mess in my opinion. I guess this part just depends on what you prefer to clean up.

SO back to the actual recipe: I use liquid aminos in replacement of soy sauce. Why? Because its a little healthier (hence, liquid amino acids in the title) and I use a lot of it in my day to day cooking. The taste is so incredibly similar that unless you’re a soy sauce connoisseur, you probably won’t notice the difference in your cooking. I suggest trying it out!

I like to stuff my meatloaf with cheese, which is incredibly easy. Add half of your meatloaf to loaf pan, add chunks of cheese directly down the middle of meat, add the remainder of meatloaf filling on top and pack together so no cheesy leaks during baking! If you don’t pack it down and you bake your meatloaf with the above method, chances are cheese will be pouring out the sides during baking time. You’ve been warned.

**ALSO. i have to look up how to spell ‘worchestire’ every. damn. time.

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Fall Apple & Sage Meatloaf
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
Ingredients
  • 1 lb ground pork
  • 1 lb sweet italian sausage (casings removed)
  • ¾ cup bread crumbs (or gluten free alt)
  • ⅔ cup 2% milk
  • 2 tbsp unsalted butter
  • 1 tsp minced garlic
  • 1½ cups peeled & diced green apple
  • 1 cup diced white onion
  • 1 tsp minced garlic
  • 1 tsp california garlic powder
  • 1 tsp onion powder
  • ½ tsp ground ginger
  • 2 tbsp fresh sage leaves, chopped + 3 whole leaves for garnish
  • 2 tbsp liquid aminos (or low sodium soy)
  • 1 tbsp worchestire sauce
  • 1 tbsp ketchup + 1 tbsp for outside
  • 1 tsp coarse black pepper
  • ½ tsp kosher salt
  • 1 egg, beaten
  • ½ cup sharp white cheddar slices + 2 tbsp shredded cheddar
Instructions
  1. Preheat your oven to 400.
  2. First in a large bowl combine your ground pork and sweet italian sausage, set aside.
  3. Next in a small bowl or cup mix your bread crumbs and milk together. Allow breadcrumbs to soak for 10 minutes and set aside.
  4. Next in a medium sized pan over medium heat add your butter. Melt and heat. Add your minced garlic and saute until just fragrant, about 30 seconds.
  5. Add your diced green apple & white onion. Cook until onion is almost translucent, about 5 minutes.
  6. Add your garlic powder, onion powder, ground ginger and chopped sage leaves. Stir until fragrant, about a minute.
  7. Remove mix from heat and stir in your liquid mains, worchestire sauce, 1 tbsp ketchup, coarse black pepper and kosher salt. Set aside
  8. Next in in the large bowl of pork/sausage, add your soaked bread crumbs and beaten egg. Begin to mix together and then add your apple & onion mix.
  9. Using your hands mix until all ingredients just come together (you don't want to over do it here, but you also want to make sure the meat and the bread crumbs are not in massive chunks.
  10. Once mix has come together, line a rimmed baking sheet with foil.
  11. Place ½ of your mix into a loaf pan. Add your cheddar slices down the middle of meat mix, making sure to leaven a ½" of meat surrounding the cheese (this way the cheese doesn't fully spill out when baking)
  12. Add the remainder of meatloaf mix on top and pack together. Add a piece of foil on top and turn over the meatloaf pan onto the baking sheet.
  13. Place meatloaf (still covered w/ pan and onto of lined baking sheet) into the oven and bake for 30 minutes.
  14. Lower oven temperature to 385 and remove baking sheet w/ pan from oven and very carefully (not to burn your hands) remove the bread pan from the meatloaf. Gently shake the pan if need be. Loaf should remain in perfect shape.
  15. Next dress the exterior of the partially cooked meatloaf w/ ketchup and sprinkle with the 2 tbsp shredded cheese and garnish with sage leaves (optional).
  16. Place meatloaf back into oven for another 45 minutes or until internal temperature reaches 160 degrees.
  17. Remove loaf and pan from oven, let sit for 10 minutes and then slice and serve.

 

 

Fall Apples & Roasted Grape & Cauli Salad

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Approaching my thirties and i keep having to tell myself that age ain’t nothin’ but a number.

OR so they say…..

But I’m pretty sure anyone under the ripe age of 24 says that, when they have yet to experience a hangover that lingers on for days, forehead wrinkles, and a spare tire that is meant for a monster truck.

All I keep hearing in my head is Wooderson’s (dazed and confused) – “That’s what I love about these high school girls, man, I get older and they stay the same age”. 

Real Life. Gashhh Darnett.

But you know what? I would totally choose my current reality. I’ll trade in my Abercrombie and Fitch wearing days, drinking out of a solo cup (okay that has never changed) filled with boones farm and a fast food burger (now currently reserved for road trips only… in which case I try to take those OFTEN) for my current morning pants dance with an enjoyable glass of red and some good food, perhaps this salad. because i obviously made it for this post 😉

“…..the older you do get the more rules they’re gonna try to get you to follow. You just gotta keep livin’ man, L-I-V-I-N”

perhaps Wooderson’s character wasn’t a total waste of life.

Fall Roasted Grape & Cauli Salad.

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Recipe Notes:

For my apples I used the Golden Delicious variety that I purchased from Eckerts Farm, a local farm that is nearby St. Louis. The coolest part about buying local from Eckerts is that they have a “pick yourself” orchard! Nothing screams fall and family fun time than good ol’ fashioned apple picking. That is absolutely a childhood favorite memory of mine with my family. Picking apples, buying cider, and then coming up with fun ways to eat them (as we would buy in BULK so pies and crips were always a fun way to use our whole lot) Except this time I obviously wanted to do something a little more on the savory side, as I said above, my body has changed QUITE a bit since younger me so keeping this apple close to its nutritious delight is important for me these days (okay except holidays, and like maybe fridays, and then i guess saturday & sundays, and happy hours too).

For this salad I use my roasted pumpkin seed recipe, but you must make sure that your pumpkin seeds are 100 percent crispy or this simply WILL NOT WORK. The moment a little bit of juice hits the seed it will be a chewy monster, and the last thing you want in your mouth is an angry seed. Gag. So if you’re not feeling confident, purchase pepitas at your local grocers. They work just as well here.

That’s it. This salad is so simple. Yay.

5.0 from 4 reviews
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Fall Roasted Grape & Cauli Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
Salad:
  • ½ head of cauliflower, chopped into smaller florets
  • 1.5 cups red seedless grapes
  • 2 tbsp olive oil
  • 1 apple, chopped into ¼" pieces
  • ¼ cup roasted pumpkin seeds / pepitas (may sub w slithered almond slices)
Dressing:
  • ¼ cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • ½ tsp salt
  • ½ tsp pepper
  • Pinch of ground cinnamon
Instructions
  1. First preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. Next in a bowl add your cauliflower floret and toss with 1.5 tbsp olive oil. Place on baking sheet. In same bowl, add your grapes and toss with remaining olive oil. Place also on baking sheet (but keep grapes and cauliflower separated as you'll need to remove grapes early)
  3. Place in oven and remove the grapes after 12 minutes. Set aside.
  4. Toss the cauliflower and continue to roast in oven for another 10 minutes, or until cauliflower is tender.
  5. Remove from oven and bring to room temperature.
  6. Next in a large bowl add your roasted cauliflower, grapes (and juices) and apple slices. Add your dressing (recipe below) and toss. Salt & Pepper to taste. Sprinkle with pumpkin seeds and serve.
Salad Dressing:
  1. Whisk all ingredients in a small bowl and set aside until ready to serve. Make sure to shake well before drizzling. Additional Salt & Pepper to taste.

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*** Thank you to Eckerts farm for sponsoring this post because I am absolutely a huge fan. All words and feelings are truly my own. So please check them out!

Brandied Peaches // A Film, A First

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so for those of you reading my blog for the very first time, i did this dinner thing a couple of weeks ago at Eckerts Farm and am now putting up recipes for some of dishes that my brother in law & I created!

This particular post is for the brandied peaches that we poured over a GIGUNDO pork chop which we served on top of a bed of pea tendrils (yes those are a thing, and they’re quite delicious) and cheesy grits!

One of my FAVORITE things about brandied peaches is that they are SO incredibly versatile and take absolutely no time to throw together. You can change spices depending on the dish (sweet vs savory) or make a half batch sweet and a half batch savory all at once. win-win.

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any who, i went back to eckerts farm with my people and creepily followed them around with a camera. see below.

and speaking of which: you guys i did something. it’s called video. say it with me. vi-dee-ohhhhh. and i seriously enjoyed myself way more than one should probably admit.

and i didn’t do it by myself either. the boyf helped me. and he helped me edit it. and no, it’s not perfect, but we are for sure going to keep on doing these lil do-dads. stay tuned.

so for now, take a look-see and let me know what you think. and if your thoughts are incredibly negative…….

.My Lavender Blues

kidding (sort of)

 

Recipe Notes:

If your peaches are not fully ripe – don’t fret! The peaches in my video were day of peaches, I didn’t let the ripen as I normally would since I knew I would be cooking them down and adding sweet peach preserves and a little brown sugar. And if they are in true ripened form, then that is just a bonus!

I served my brandied peaches over a cheesy stuffed pork loin wrapped in bacon that I purchased from Eckerts to save me some time 🙂 HOWEVER, I think this would be reeeealllyyy good served over my butternut squash and prosciutto stuffed pork loin

 

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Brandied Peaches
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 5 peaches, outer skin removed, and chopped into ½" pieces
  • ⅓ cup peach preserves
  • 2 tbsp unsalted butter
  • 2 tsp thyme
  • 2 tsp california garlic powder
  • 1 tbsp brown sugar
  • 3 tbsp brandy
Instructions
  1. First in a small pan over medium heat add your peaches, butter and peach preserves
  2. Place pan over medium heat and cover with lid, stirring every couple minutes. Do this for about 6 minutes.
  3. Next add your thyme, garlic powder, brown sugar & brandy.
  4. Mix together and place back over medium heat.
  5. Cover with lid and allow to cook for about 6 more minutes, stirring occasionally.
  6. Eat alone or serve over some pork chops & cheesy grits!

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Chilled Curried Coconut Sweet Corn Soup // Scenes from my Dinner in The Orchard

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Photo by Spencer Pernikoff

Photo by Spencer Pernikoff

Photo by Spencer Pernikoff

Photo by Spencer Pernikoff

Butter my buns and call me a biscuit, What in the world did I just agree to?

The exact thoughts (except insert profanity where needed) that ran through my head when I responded “yes” to a dinner proposal from Eckerts Farm asking if I would be willing to put together a pop up meal along with a concept / design for thirty guests of their choice.

Who am I?

Not a professional, i can tell ya’ll that much. Little restaurant experience (however I DID cater in HS for some extra cash) and then making food appear to be (mostly) edible at the studio I work at here in St. Louis. My experience with cooking has always been enjoyed in the comfort of my own home. I’m at ease there, I also am comforted by the fact that I know if my recipe development goes to hell there is a local pizza delivery place that I have on speed dial. Or some blue box blues. Oh and wine. Always wine.

But how could i turn down Eckerts? Sinfully sweet corn, the juiciest peaches in all the land (no joke), the most scrumdiddilyumptious blackberries and the list goes on, and on, and on… andonandonandonandon. And on top of that? Chris & Angie Eckert just happen to be the most hardworking / hospitable people I have ever met. Saying yes was basically my only option. So began the night sweats and nausea leading up to the big day. (let’s just say i absolutely have no idea how to actually ‘play it cool’)

Photo by Spencer Pernikoff

Photo by Spencer Pernikoff

Photo By Elizabeth Wiseman

Photo by Elizabeth Wiseman

Photo by Spencer Pernikoff

Photo by Spencer Pernikoff

Photo by Elizabeth Wiseman

The evening began with a signature cocktail provided by Eckerts and then began a wagon ride through the farm where the guests stopped in the cornfield and were able to pick & try some of Eckerts sweet corn. They next continued their way by wagon, up until they landed in Chris & Angie Eckerts orchard with a vineyard view, talk about living, l-i-v-i-n. Then began the meal starting with a chilled curried coconut sweet corn & apple soup with some fresh beet hummus on the side, followed by a broiled leafy green salad topped with pancetta, caramelized onions, walnuts and shaved parmesan, next brandied peaches over pork chops that laid upon a bed of cheesy grits and pea tendrils, and ended with creme fraiche and white chocolate puddincotta (panna cotta meets pudding) with a brandied blackberry sauce and fresh blackberries.

Needless to say, I don’t think anyone went home hungry (or at least i hope not).

One of my favorites of the evening was the Chilled Curried Coconut Sweet Corn Soup which I am especially happy to share with ya’ll fine folks. Seriously. So good. In fact I am gonna curry up and stop talking, corn you believe it?

okay i’ll stop. those puns were horrifyingly awful. but i tried. hush child.

Recipe Notes:

Sweet corn is key for the ultimate flavor high. Without it… it just ain’t so sweet.

A little coconut milk goes a looooong way. trust me on this. i made this recipe several times until i finally got the right amount down. as the soup chills all flavors become more bold, but the coconut milk literally takes over. we want to taste the corn here, the star of the show, with just subtle notes of coconut. duhz

a high powered blender is the key for complete laziness with this recipe (i use a vita mixer) HOWEVER it is NOT necessary. you can blend this with a regular ol’ blender and then push ingredients through a fine sieve. however you’ll come out with a little less (so recipe will be more for 6 vs 8 people).

yes, you may eat this soup hot. it tastes pretty damn good. i served mine with a side of beet hummus over a toasted baguette. that recipe will come another time. just be patient. thank you. kindly.

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Chilled Curried Coconut Sweet Corn Soup // Scenes from my Dinner in The Orchard
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 tbsp olive oil
  • 1 head of garlic, minced
  • 1 sweet onion, chopped into small pieces
  • 2 apples, chopped into small pieces
  • 3 cups chicken stock (lower sodium)
  • 8 ears sweet corn, off the cob
  • 3 tsp kosher salt
  • ¼ tsp ground ginger
  • 3 tsp curry powder
  • 2 tsp black pepper
  • 1 tsp paprika
  • ¼ cup coconut milk
  • ¾ cup whole milk
  • Optional:
  • Fresh Cilantro
  • Paprika
  • Cream
Instructions
  1. First in a large saucepan or pot over medium heat add your olive oil.
  2. Next add your minced garlic, saute until fragrant, about 30 seconds
  3. Add your chopped onion, cook until almost translucent, about 5 minutes
  4. Next add your apples and cook for an additional 5 minutes
  5. Add your chicken stock and corn off the cob, kosher salt, ginger, curry powder, pepper, and paprika
  6. Bring to a boil and then lower heat to a simmer
  7. Stir in coconut milk & whole milk
  8. remove from heat and let cool for about 5 minutes
  9. Next add soup to a high powered blender (you may need to do this in batches) until soup is completely smooth into a creamy like consistency
  10. if your blender is not powerful enough to completely turn the soup into a creamy texture then you'll need to strain through a fine sieve
  11. Pour into a container and place in the fridge for at least 4-6 hours before serving.
  12. Serve chilled and garnish with fresh cilantro, a sprinkle of paprika and optional drizzle of heavy cream

 

*Thank you Eckerts Farm for sponsoring this post, ALL thoughts and feelings are completely my own and am only hoping I can work with them again in the near future!

 

 

 

 

Roasted Radicchio Salad with Crispy Bacon, Pine Nuts & Shaved Parmesan

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Another long title brought to you by yours truly, an english professionals nightmare, myself.

anywhos. it’s been a little while, but that is because i’ve been a little busy. which is no excuse. i also feel like i sound like a broken record these days as i am pretty sure 90 percent of my last 10 or so posts has started the same way “oh hi there, it’s been a while” or some BS excuse that i hope you’ll buy.

but also i try and do these posts in the morning before i go to my err’day job and i usually press the ol’ snooze button at least 10000 times before i actually get out of bed, and by that time my real job has already started and i’m running out of the house like a bat outta hell.

and then of course on my commute to the studio i am cursing myself for not being an adult at the ripe age of almost thirty, gulp.

apparently old habits die hard, or in my case, never.

So. back to the main reason for this post, a recipe. Specifically this roasted radicchio salad with crispy bacon, pine nuts & shaved parmesan. Drizzled with honey & balsamic to make this salad, taste less like a salad, and more like a dream.

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Recipe Notes:

Radicchio not really yo thang (yes it has a bitter bite so understand if you’re too sweet to handle)

Any green will work! Seriously. Cabbage, leafy greens…. a potato (i mean, why the hell not).

Feel free to change the toppings up with whatever you have available in your fridge i.e.: pancetta for bacon (because you so fancy), a sharp cheese for parmesan, caramelized onions for…. caramelized onions (don’t change this, please don’t). Add a roasted tomato or two to really kick up the flavor notes.

This is easy, because it’s supposed to be. So just enjoy.

5.0 from 2 reviews
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Roasted Radicchio Salad with Crispy Bacon, Pine Nuts & Shaved Parmesan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 heads of radicchio, sliced in half
  • 1 yellow onion
  • 6 pieces of bacon, cooked and ripped into smaller pieces
  • ¼ cup pine nuts
  • 1 cup shaved parmesan
  • 3 tbsp olive oil
  • 1 tbsp honey + more for drizzle
  • 3 tsp kosher salt
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • ¼ cup balsamic for drizzle
Instructions
  1. First preheat an oven or fire up a grill to 425
  2. Next take your halved radicchio and toss with 1 tbsp olive oil, 1 tbsp garlic powder, 2 tsp kosher salt, 1 tsp black pepper.
  3. Next wrap in foil and place in oven, cut side up, for about 8 minutes. Unwrap foil so cut sides are exposed and turn oven to broil. Brown tops of radicchio for about 1- 2 minutes.
  4. Remove and set aside.
  5. Thinly slice yellow onion. In same pan you cooked your bacon (optional) add 2 tbsp olive oil (if no bacon fat is in pan, if bacon fat is present add additional oil so you have 2 tbsp of some sort of fat in pan). Cook over medium heat for about 15 minutes.
  6. Next add 1 tbsp of honey & 1 tsp of salt to onions. Cook for an additional 5 minutes.
  7. Remove from heat and set aside.
  8. Next divide radicchio into salad bowls, or plates and top with caramelized onions, cooked bacon bits, pine nuts and shaved parmesan.
  9. Drizzle with a little bit of honey and balsamic, serve.

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Summer Vegetable & Pork Zoodle Ramen

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First things first, i’m keeping my half promise. sort of like telling a half truth. which we all sort of know is a lie…… but then maybe this is a partial promise kept. i told you i would be posting 1-2 times a week. this is 1 of 2, and i can guarantee you there will not be more than that this week. at least now i am being fully honest 😉

but i’ve got a bachelorette down in Austin to tend to, and when i get super excited i tend to lose count of what i am eating & drinking, and suddenly everything tastes like chocolate and water and rainbows and butterflies and then the evening is over, wake up, repeat until the last day on my return flight home where there will be a 100 percent chance of me wanting to eject myself from the emergency exit door as i HATE flying (like seriously hate) and I’ll bring my laptop to make me feel like i could be a responsible adult, and write a second post, but instead i’ll just stare at it, unopened, while i’m profusely sweating and breathing deeply into a brown paper bag until i pass out.

anyone else scared poopless of flying? and if SO what do you do to mentally prepare yourself!? i fly Southwest so i try and sit next to either a child (because they are so innocent and so happy, i tend to feed off of others emotions… i also just realized that that statement sounds SO creepy, forgive.) or i like to sit next to a kind (okay, this is judging a book by its cover here) old person who is sitting by themselves who look like they might talk me through any turbulence, or maybe just give me some good life advice. i love advice. i always need it. and always welcome it about 25 percent of the time. the other 75 percent of the time i’m busy thinking of ways i can get out of the conversation. but whatever works.

Sidenote: like kind of a deep sidetone: if you have a fear of flying, why? (actually please DM me your answers unless you are okay with being open! I am seriously wanting to hear your response) I’ll open up to you. It’s not that I am afraid of the plane crashing…. but it’s more of what I will leave behind that scares me the most. I am of christian faith, so personally I pray that the good Lord has room for a woman with extreme sarcasm, but I am more afraid of what will happen to everyone that I leave behind. Like, my son. My life is messy, complicated. I don’t want to leave a mess. I want to leave peace, happiness, celebration of a life that has lived to it’s fullest,  instead of sorrow for those who may grieve….. or hell, maybe they will all just throw a bang out party. I approve.

((insert awkward silence here))

……

Anywho, after a long weekend of girlfriend fun and basically taking 10 years off of my life due to my flight anxiety, one of my MOST favorite things to have waiting for me when i get home is ramen broth (i keep my freezer stocked of all different soup liquids) and some fresh ingredients in the fridge.

And this time I have a fridge fully stocked and ready to go to make this Summer Vegetable & Pork Zoodle Ramen, perfect for a night in after a busy day when all you want to do is just veg out and relax. Which for me is everyday. but, i mean, does delicious ever really need an excuse?

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Recipe Notes:

Make the broth ahead of time and freeze it until needed! I love to do a double batch on the broth for this very reason.

USE UP ALL OF THE VEGGIES IN YOUR FRIDGE. Seriously. Anything goes! DO NOT WASTE. It is unnecessary when you have such simple recipes like soup! OR meatloaf. Anything goes here.

A tip on soft boiled eggs: I like to boil my eggs for about 5 minutes, and then instantly remove / place eggs into an ice bath and then peel. This gives the white to firm up enough without breaking the yolk. But you still need to be super gentle. Don’t go all out and hulk the crap out of the egg shell.

Use less, or more soy sauce. Less if you’re using regular. I am more of a salty kind of gal, so I usually use 1 tbsp more than what is asked below. I also use more salt, but I don’t want your lips to pucker up just yet so do it to what you feel tastes the best. Remember: you can ALWAYS add more, you just can’t take away.

 

5.0 from 1 reviews
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Summer Vegetable & Pork Zoodle Ramen
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 1 lb pork tenderloin
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 3 tbsp sesame oil
  • 5 garlic cloves minced
  • 2 tsp red chili paste
  • ¼ tsp white pepper
  • 6 cups chicken stock
  • 1 tbsp mirin (rice vinegar)
  • 6 tbsp lower sodium soy sauce
  • 1 cup milk
  • Salt & Pepper to taste
  • 4 eggs, soft boiled
  • 2 corn off cob (or about 1.5 cups kernels)
  • 2 zucchini, spiraled into "zoodles"
  • 1 bunch green onion, chopped
Instructions
  1. First, preheat your oven to 425. Next remove pork from fridge and sprinkle all over with kosher salt, coarse black pepper. Pat down into meat. Let sit for 20 minutes before adding to heat.
  2. Next over a grill pan, or any pan that is oven proof will do, heat over medium high heat and add 1 tbsp of sesame oil. brown sides of pork and then transfer pan into oven and cook for about 12-15 minutes.
  3. Remove pork from oven, slice into ½" medallions and then cover with foil until ready to use.
  4. Next place a medium/large pot over medium heat. Add 2 tbsp sesame oil and then add minced garlic. brown for 30 seconds and then add 2 tsp of chili paste and ¼ tsp white pepper.
  5. Next after about another 30 seconds add your 6 cups of chicken stock, 1 tbsp mirin and soy sauce.
  6. Bring to a boil and reduce boil to a simmer. Add your 1 cup milk and let simmer for another 2 minutes.
  7. Salt & Pepper to taste .
  8. Next arrange four bowls with zucchini zoodles (strands). Pour broth over zoodles and then divide topping ingredients into each bowl evenly. You may have a little bit leftover depending on bowl size. Eat immediately!

 

My Lavender Blues

Curry Roasted Cauliflower Salad w/ Crispy Chick Peas

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My Lavender BluesMy Lavender BluesMy Lavender Blues

Annnnnnddddd now breathe. Can my titles continue to be any longer?

My Lavender Blues

Oh why, yes, yes they can.

Challenge: accepted.

Sidenote: anyone else here love to create challenges or goals after the task of said challenge/goal has already been completed? Nothing like good ol’ self trickery just to feel semi on top of ones crap. Sometimes I’ll go as far as  creating a checklist at the end of my day just so I can cross everything off and then reward myself with a big ol’ glass of the grape.

My Lavender Blues

let it be known: i reward myself for just simply waking up. and i reward myself two times if i throw on matching socks.

moral of the story: treat yo self always.

other moral of the story: so many rewards it’s time i invest in a bigger glass

And then*

Wash that wine down with a delicious bowl of Curry Roasted Cauliflower Salad w/ Crispy Chick Peas. Basically negative in calories and a solid 10 in flavor so it’s a vin-win.

My Lavender BluesMy Lavender BluesMy Lavender BluesMy Lavender BluesMy Lavender BluesMy Lavender Blues

Recipe Notes:

When goal is to achieve extra crispy chick peas you must make sure to follow each step listed in the instructions below. Don’t skip steps. Just don’t. You need as much moisture out of your chickpeas as possible. Also if you enjoy picking your face (seriously don’t do it, so not good for you, I do it all of the time) you’ll probably enjoy the task of shelling the chickpeas. *yay*

also: chickpeas are garbanzo beans.

just sayin’

and i recommend doubling the chickpea recipe so you can store them in an airtight container in the fridge and continuously snack on them through out the week (okay hour).

Roasted cauliflower is pretty straight forward, definitely salt to taste. The chickpeas are a little on the saltier side so keep that in mind.

Creamy lime dressing: creme fraiche is perfect for this HOWEVER if you’re unable to purchase I think sour cream makes a fine substitute. Adding water is key to achieve a more “dressy” texture.

Okay. That’s all folks.

5.0 from 1 reviews
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Curry Roasted Cauliflower Salad w/ Crispy 1Chick Peas
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • ¼ tsp onion powder
  • ¼ tsp ground ginger
  • 1 tsp ground tumeric
  • 1 tsp curry powder
  • 15.5 oz can garbanzo beans (chickpeas)
  • 1 tbsp olive oil
  • ¼ tsp pink himalayan salt (or any salt will do)
  • 1 head cauliflower, chopped into florets
  • 2 tbsp olive oil
  • 1 tsp pink himalayan salt
  • ¼ cup sliced raw almonds
  • ⅓ cup creme fraiche
  • 1 - 2 tbsp fresh lime juice (1/2 lime)
  • 2 tbsp water
  • salt & pepper to taste
Instructions
  1. First preheat oven to 400 degrees.
  2. Next drain and rinse your chickpeas. Pat dry with a paper towel and peel off skin. Pat dry again and let sit for about 5 more minutes to ensure moisture is out.
  3. Next toss chickpeas with 1 tbsp olive oil and himalayan salt.
  4. Spread chickpeas out onto a baking sheet and place in oven for about 25-30 minutes, tossing halfway through or until chickpeas are a nice gold color and crispy to taste.
  5. Remove chickpeas from oven and toss with ½ tsp of seasoning mix (recipe below). Continue to let chickpeas cool at room temperature until cauliflower has finished roasting.
  6. On a baking sheet add your cauliflower florets, 2 tbsp olive oil, 1 tsp himalayan salt and the remainder of your seasoning mix. Toss until cauliflower florets are fully coated and then place in same 400 degree oven for 25-30 minutes, tossing halfway through.
  7. Remove from oven and place florets in a large bowl.
  8. Sprinkle with crispy chickpeas, sliced almonds and drizzle with creamy lime dressing (recipe below). Serve.
Seasoning Mix:
  1. in a small bowl add ¼ tsp onion powder, ¼ tsp ground ginger, 1 tsp ground numeric and 1 tsp curry powder. Stir together until spices are well blended.
Creamy Lime Dressing:
  1. In a small bowl whisk together creme fraiche, fresh lime juice and water. Salt & pepper to taste
  2. Keep in fridge until food is ready to serve

My Lavender Blues