Make This Now (+ Recipes)

I posted two pictures last week that got recipe or at least “tell me more” requests.  Ask and you shall receive!  Plus a few recently made things that maybe didn’t get recipe requests but deserve to be shared anyway.  Enjoy!

IMG_5475

Veggie Shepherd’s Pie (adapted from a Insta story I saw two weeks ago)

  • 4 sweet potatoes
  • 1 cup lentils, dry
  • 2T olive oil
  • 1 small onion
  • 2 large carrots
  • 4 cloves garlic
  • 2 stalks celery
  • 1/2T fresh thyme
  • 8 oz. sliced baby bellas
  • 2T chopped sun-dried tomatoes in oil
  • 2T balsamic vinegar
  • ½ cup veggie broth
  • 1 can chickpeas
  • salt + pepper, to taste
  • 4 oz. goat cheese
  • cumin, to taste
  • garlic powder, to taste
  1. Preheat oven to 400°.
  2. Wash and prick sweet potatoes, then place in the oven to bake until soft, 50-60 minutes. Cut open and allow to cool.
  3. Meanwhile, cook lentils according to package directions. Strain and set aside.
  4. Chop onion, carrots, garlic, celery and thyme.
  5. Heat oil in a large Dutch oven, then add onion, carrots, garlic, celery and thyme. Sauté until tender, stirring occasionally, about 10 minutes.
  6. Add mushrooms, sun-dried tomatoes and oil, and vinegar, then continue cooking, stirring occasionally, another 10 minutes.
  7. Add stock, lentils and chickpeas then turn up heat and simmer until liquid has evaporated and veggies are soft, about 10 minutes.
  8. Meanwhile, add sweet potato flesh (skins removed) to a food processor with salt, pepper and goat cheese. Puree until smooth.
  9. Season veggie mixture with salt, pepper, cumin and garlic powder to taste then spread sweet potato mixture over top and bake 15 minutes.

The veggie mixture is 100% GOOD, but that sweet potato-goat cheese purée is one of the best things I’ve eaten in my 27 years on this Earth.  PLEASE MAKE IT AND EAT IT AND ENJOY IT NOW.

IMG_5449

Pan-Seared Pork Tenderloin Medallions + Lime, Soy & Maple Drizzle

Joey freaked over this meal when I served it to him last Monday night and get this, THEY WERE LEFTOVERS of the dinner I cooked myself two days before.  So just imagine how good it is when you cook and eat it in the same night.  Also, please please please do not overcook the pork.  Pork can totally be pink and it SHOULD be.  So trust the timing detailed in the recipe.  That drizzle only takes a few minutes and it really takes this meal above and beyond.

IMG_2451

A California Caesar

I’ve eaten A LOT of vegan Caesars in this life so I’m going to go ahead and declare myself an expert on the matter.  This one right here is my favorite though, because the dressing always turns out perfect (none of that tasting and tweaking business), it involves avocado (it’s spring and we deserve to live our best avocado lives!) and my FAVORITE vegan Parmesan.  In addition to eating a lot of vegan Caesars I have also made A LOT of nut Parmesans and this one is undoubtedly the best.  I use cashews instead of Brazil nuts because Joey is convinced he’s allergic but you could go either way (or even use almonds!).  Sure, there’s a few components to make but it’s 100% worth it in the end.

IMG_5463

Golden Milk Coffee Creamer (recipe from a Faring Well video I saw on Nom)

First, I should probably tell  you about the health claims of Golden Milk but actually all I really know is that turmeric is supposed to help with inflammation and my interest in it has less to do with inflammation and more to do with how pretty it looks.  Help, I’m a hack!  But I’m here to tell you, even if you’re not in in for the health benefits, you can be in it for the luxurious taste.  Because it’s silky smooth and just barely sweet with a slight hint of spice.

  • 2 cups plain unsweetened almond milk
  • 1/2 teaspoon ground turmeric
  • scant 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground ginger
  • 1 crack black pepper
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup (or 2 teaspoons honey)
  1. Warm almond milk over medium heat, 2-3 minutes.
  2. Add remaining ingredients, increase heat slightly and simmer 5-10 minutes.
  3. Add to a blender with middle piece removed to release steam and blend 30 seconds to froth.
  4. Add to coffee or let cool completely and refrigerate.

 

IMG_5425

Move out the way, carrots!  Crispy Baked Asian Salmon is the star of this show!

Crispy Baked Asian Salmon

I’ve loved this recipe since Kristen posted it all the way back in 2013!  Whoa!  It’s just the best combination of tender juicy salmon, an umami almond butter sauce and that crunch of toasty panko.  Help, it is 10 AM as I’m writing this and I am straight salivating over the thought of this salmon.

Well this post went ranged from vegan to cheesy to meaty so I think I almost covered all our bases.  I just needed to have a dessert recipe!  I’ll work on that for next time 🙂

This Week

I’m trying to do a better job “documenting” (and actually publishing) small moments from the week.  I often find myself lost in thoughts of the past, wondering “when DID we watch that movie??” or “what DID I wear to that wedding??”  These aren’t all that important but they will swirl around in my brain until I remember.  Maybe if these snippets exist elsewhere, they’ll stop taking up real estate in my head 🙂

img_5414

I finished The Eyre Affair on Monday night and I really really loved it!  I got completely (and wonderfully) lost in a world where “Baconians” hand out pamphlets attempting to disprove the existence of William Shakespeare, where dodos are alive and well, living as house pets and everyone knows the story of Jane Eyre like the back of their hand.  If only!  Also as far as main characters go, Thursday Next is pretty badass.

IMG_5470

I think I may have mentioned Tuesday night 🙂

In the same vein, I also read this Buzzfeed article called “I Tried the Gray Stuff and It Really Was Delicious!” so if you A) get that reference and B) have also always wondered what the gray stuff is then we should be besties.  Turns out it’s some kind of frosting covered thing but the “article” was packed with comments about how that mystery food appears on a tray of savory appetizers so it’s more likely mushroom pâté and I actually have to agree with the people on that one.

IMG_5463

I made Golden Milk!  Joey thinks that’s a gross-sounding name but he’s got a gutter brain and knows nothing Jon Snow.  It was so good all freshly simmered, frothed and spooned straight from the blender but equally delicious in my morning cup of coffee.

IMG_5466

I saw some stupid Facebook video a few weeks ago showing how to make a week’s worth of lunches for your kid and thought yeah yeah with kids, I want those lunches.  So I made them for Joey and I and while eating-wise, it was a nice break from our salads, it was so much more work.  Back to salads next week, please!

IMG_5479

Real Question: How many years do I have to be on this Earth before the time change stops affecting me so much?  We had just gotten to the point where it stopped being dark in the morning and then we just had to spring forward and now, when I wake up, it feels like the middle of the night.  The good news is, post-work napping in the extra end-of-the-day sunshine helps.

IMG_5475

Wednesday: Joey and I tag-teamed this veggie shepherd’s pie and after I finished it up, I ate a big bowl on the couch, in my pajamas while watching Midnight in Paris and it was easily a top moment in a week filled with top moments.  HAVE YOU EVER COMBINED SWEET POTATO AND GOAT CHEESE?!  It is life changing.  Also, should I post this recipe??

Also on Wednesday, I set out on a post-work run (the best part of springing forward is being able to run outside at the end of the day!) and made it a whole 2 miles before throwing in the towel.

IMG_5477

Joey was jealous of my solo coffee + toast date last week so we went on one together this week.  After I took this picture, Joey butter-and-jammed that toast to perfection.  More of that, please!

I’m going to my parents’ tonight for corned beef & cabbage, Irish Soda Bread and homemade Green Velvet Cake so sounds like one happy St. Patrick’s Day to me!