MEXI CAULIFLOWER RICE STUFFED PEPPERS

I'm doing what I swore I would never do and cooking three versions of one meal. Hugh has been doing a super zero sugar/carb/happiness diet and my kids already require limitations because, well, they're toddlery, so cooking has not been that fun lately. I don't have a big enough ego to keep from you that I've actually been angry about it at times. Angry because the three of them have made this task complicated and also because I've been jealous of Hugh's self control. I have pretty good eating habits, but have never been one to stick to a diet, so WHO was going to eat ice cream on the couch with me after the kids went to bed?! I was mad that now I'd be accountable for my late night sweet tooth. Collectively, they had morphed cooking into a chore, something I had to do as opposed to the way I get to nourish and serve them. I know a lot of people who are really burdened by the task of cooking and I had never quite felt that, until recently. 
And yet, the kids are kids and Hugh is a grown man who can decide to eat whatever he'd like despite my paradigms about health, so as I tell Curran when he is whining or getting frustrated, "problem solve!" I can dig my heels in and complain, or I can come up with a solution. Or maybe there isn't a solution, but perhaps there is another way through.

I pulled this recipe from Dana over at Minimalist Baker after seeing it on a friends' Instagram. I was bored of the salads I was making for one (because God forbid there was a fresh peach or strawberry in there! The sugar! I'm mostly kidding, Hugh, I get the science). I started off making these stuffed peppers for me, as warm food sounded good, and then realized I could make this meal work for everyone. The kids ate the filling wrapped into a tortilla with some avocado and a little more cheese. For Hugh, I skipped the beans and added shredded, pre-made carnitas. There we were, eating together at the same time, which I think is what I was missing the most. I may have had to do an extra step or two but really, no big deal. Deep breaths, just be flexible. It sounds silly when I read this over, trite even, given the state of the country, but I think many of our larger lessons can be taught within the scale of our small reality. I suppose with time and grace, our guards come down and we realize that as easy as it is to blame other people and get mad, we have the power to be part of the movement forward. What a responsibility we have to our own families - to people we love, and to those we don't know. What a refining process it is to care for them well, even if it doesn't look like our way. Now, for more of that, on a bigger scale. 

Speaking of, I am including a few links for giving towards those affected by the storms in Texas, the Carribean and Florida. These are organizations that have a good Charity Watch rating. This isn't an easy season for me to leave the roost, but I wish I could be there with boots on the ground, holding babies and feeding people. I'm inspired by those giving so much of their time and resources. Unfortunately, I know there will be another time I can do this in the future. I know there are many more, so go ahead and tell us about them in the comments if they are something you've looked into.

Houston Food Bank
Preemptive Love Coalition
The Texas Diaper Bank needs diapers, obv
UNICEF
Save the Children

MEXI CAULIFLOWER RICE STUFFED PEPPERS // Serves 4
Adapted from Minimalist Baker

Dana's original version is vegan, but I see that you can take this recipe any direction towards what your family eats. I added a small amount of sour cream and goat cheese to keep the insides creamy and the whole thing not overly dietetic, but you could leave those out to keep it dairy free. You could go with no cheese, or use goat, cheddar or queso fresco (I am sounding ambivalent about the cheese choice, but I think all work here). I have added chopped grilled chicken or prepared carnitas for company. This way you can do a few vegetarian peppers and then add meat for those that prefer it. It's pretty flexible. 
The times given below will leave your peppers with some texture. If you prefer yours really soft, add 5 minutes to both roasting times. 

3 bell peppers, ribs removed
extra virgin olive oil, for brushing

2 Tbsp. extra virgin olive oil (coconut or avocado work too!)
2 large cloves of garlic, minced
1 lb. riced cauliflower (store-bought or from one, medium cauliflower)
1 tsp. sea salt
2 tsp. chili powder
1 Tbsp. cumin
1/3 cup prepared salsa
5 green onions, chopped
1.5 cups cooked black beans (roughly a can, drained and rinsed)
1/3 cup sour cream
3/4 cup (about 6 ounces) goat cheese, white cheddar, queso fresco, plus more for serving

avocado, green onion, limes, sour cream, hot sauce, for serving

Preheat the oven to 400'. Grease a large baking dish with coconut oil or whatever you use. Put the halved peppers in the dish and rub them all over with said oil. Roast for 15 minutes for them to just soften. Turn the heat up to 425'. 
While the peppers roast, make your filling. In a large dutch oven over medium heat, warm the oil. Add the garlic, cauliflower rice and salt and stir to mix. Let it cook for a minute or two. Add 1/4 cup of water (this will help the cauliflower soften) and stir again. Add the chili powder, cumin, prepared salsa, green onions and stir. Cook another 5-10 minutes until the mixture is softened but not soggy. Set it aside to cool slightly. Stir in the black beans, sour cream, cheese and mix. If you are adding any other cooked protein, add it now. 
Stuff the mixture into the peppers - be generous. Pop it all back in the oven for 15-20 more minutes to warm through. For serving, garnish with sour cream, avocado, green onion, hot sauce, go crazy!

SUMMERY KALE CHOP

Are you summering well? I see you people who make summer bucket lists and I imagine that helps one to optimize their time this season. I have an unacceptable amount of sand in my car, I am eating lots of tomatoes and fruit crisps and we cleaned up the front porch so we can sit out there at dusk with a glass of wine and watch the kids run around in the grass so I do feel in it. We didn't plan a big trip, I need more long afternoons at the beach and I haven't had friends over for dinner as often as I'd like but I believe summer lasts through September so there is still time. Sounds like perhaps I need a list. 

I am going to Vietnam on Friday, so there's that. It is sort of last minute and part of a campaign I am working on with Celestial Seasonings. We're going to a cinnamon farm to see the process of harvesting, drying, grinding the cinnamon that is then used for teas or cooking and such and I can't wait. In the depths of my momm-ing I have felt so eager to learn and see something new; break the routine. It will feel good to recharge in that way. I am scared to leave my people, but thrilled that I get to see a new place. This job, it's pretty wild and I like it. I will be on a plane/in transit almost just as long as I will be in the country so please pass on any book recommendations. I am picky about self help/spiritual stuff and can't do super sad, but tell me what you're loving. I'll share some photos on Instagram and chat with you lovelies in a few weeks! 

SUMMERY KALE CHOP // Serve 4

I like the crunch and structure of kale in salads but I know it can be a bit much. You could swap in tender greens or romaine in its place, or even half and half, and not change anything aside from the massaging the dressing into the greens step.The nuts and dressing can be made in advance.

spicy pepitas
1 Tbsp. butter
2 tsp. maple syrup
3/4 cup raw pepitas (pumpkin seeds)
1/2 tsp. sea salt
1/8 tsp. cayenne, to taste
1/8 tsp. garlic powder

cilantro dressing
handful of cilantro
1 garlic clove
1 anchovy, optional
1 tsp. dijon mustard
2 Tbsp. cashew butter*
1/2 tsp. sea salt
pinch of fresh ground pepper
3 Tbsp. apple cider vinegar
squeeze of fresh lemon juice
1/2 cup extra virgin olive oil

* I usually add a dollop of mayonnaise to make my dressings a little thicker, but wanted to try a plant based route. They sell cashew butter at Trader Joes or Whole Foods or surely your local health food store. Otherwise, about 1/3 cup of cashews soaked in water will do the same thing if blended long enough. 

1 bundle of Lacinato/Tuscan Kale, stemmed and well chopped
1/4 of a red onion, shaved thin
1/2 cup cooked lentils
1/2 cup crumbled sheeps' milk feta, plus more for garnish
1 avocado, pitted and cubed
1 peach, pitted and cubed

To make the spicy pepitas, warm the butter in a nonstick skillet over medium heat. Add the maple, pepitas, salt, cayenne and garlic powder and stir to coat. Continue to stir until the nuts are toasted, about 3 minutes. Remove to a piece of parchment to cool completely. 

For the dressing, in a blender, combine the cilantro, garlic, anchovy, dijon, cashew butter, salt, pepper, cider vinegar and lemon juice. Blitz a few times to chop. Add the olive oil and whiz until everything is well combined. 

In a large salad bowl, add the chopped kale. Add a drizzle of the dressing and work it into the kale with your hands, breaking down some of the structure so the kale is nicer to eat. Add the onion, lentils, feta cheese, avocados, peaches, handful of the pepitas and toss to coat. Serve the salad with a few spicy pepitas and feta cheese on top. 

ROASTED ZUCCHINI PASTA BAKE

My bounty of summer zucchini has regrettably not been very exciting lately. I have been grilling it or grating it into the kids morning muffins, neither of which has been particularly tasty. I do like zucchini noodles and I've been picking up those pre-zoodled ones from Target to saute with the pesto I always have on hands along with tomatoes and white beans and dinner in done in 10 minutes. So how else can we jazz it up? Amidst pasta and cheese of course! If you have other zucchini recipes you love, please point me towards them in the comments. I told you I would try to get more easy weeknight dinner options going on here and this one is not to be overlooked. 

ROASTED ZUCCHINI PASTA BAKE // Serves 4

If you are making this in advance, follow the directions all the way through the last baking step. It can probably sit overnight at the most, and then be baked the following day. To reheat, warm it, covered, at 350' for about 20 minutes. 
If you do eat meat and want to add sausage of some sort, crumble and cook it, and add it in when you are mixing everything together before baking. My guess is about 3 links would be plenty and would not change other amounts drastically. You can use gluten free pasta shells if you'd like but I have nothing to offer those of you who will ask if this can be dairy free ;)

2 lbs. zucchini (about 4 medium)
2 Tbsp. extra virgin olive oil
1 tsp. sea salt, plus more for pasta water
1 tsp. dried Italian herbs
pinch of red pepper flakes
zest of one small lemon
1/2 lb. large pasta shells
8 ounces/ 1 cup creme fraiche
1/2 lb. grated goat cheddar, divided
fresh chopped flat leaf parsley
1/8 tsp. fresh grated nutmeg
1/4 cup grated parmesan cheese

Preheat the oven to 400'. 
Cut the squash into 1/4" coins. If there is a thicker end or seedy part of the squash, scoop the seeds out with a spoon, halve and slice those parts. Pile the zucchini on a rimmed baking sheet and drizzle with olive oil, sea salt, dried herbs, red pepper flakes and lemon zest. Toss to coat and spread evenly on the baking sheet. Roast in the upper third of the oven for 25 minutes, tossing once halfway through, until you get a few browned edges. Remove to cool completely.
While the squash bakes, cook the pasta in well salted water until al dente, or following package instructions. Drain and return to the pot. Let it cool to the touch, and then add the creme fraiche, half of the grated cheddar, a handful of chopped parsley, season with salt and pepper and the fresh grated nutmeg. Stir everything to mix well. Add the zucchini and give it one more stir. 
Butter a baking dish and transfer the pasta mixture into it. Sprinkle the remaining goat cheddar, parmesan and another few generous pinches of parsley over the top. Pop the dish in the oven for 20 minutes until the cheese is melted and bubbly. Let it sit for 5-10 minutes to set before serving. 

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