Pink Spatulas

Black-Eyed Pea Salad with Corn and Peppers

2012-01-29T16:47:00.000-08:00

Two things: I love black-eyed peas and Sunday nights means I'm running around trying to get ready for the week.

This week is no different, but lunch is sure to be spectacular! On the menu for the first part of the week: Black-Eyed Peas Salad with Corn and Peppers. I took a bite right out of the bowl and YUM! No pictures since it was part of the Sunday Evening Dash, but you can find the recipe here.

Something to look forward to on Monday :)

3 Keys to Happiness

2012-01-28T18:24:00.001-08:00

I don't remember where I heard the three keys to happiness, maybe some college professor? This certainly isn't original , but this semester teaching is stressful and so I'm trying to make sure life is enjoyed even with all the stress and craziness. The three keys are someone to love, something to do, and something to look forward to.

Again, not sure where I originally heard these three, but they've stuck with me and I realize I've got all of them, especially with February and spring approaching:

1. Chandler and Mom's birthdays

2. Professional dog trainer coming to help (our own personal Cesar Millan!!!)

3. Valentine's Day

4. A comedian show in March

5. Anniversary vacation in April

I'm also reminding myself of the little things throughout the week that I have to look forward to: things like being greeted by my dogs, spending time with the husband, trying new recipes, new episodes of favorite television shows, diving into new books, you know, all those everyday goodies that we so often take for granted.

Fun Fact Friday, volume 1

2012-01-27T12:34:00.001-08:00

1. There's nothing in the world like being greeted by two of the craziest dogs when I come home from work. You'd think its been years since the last time we parted, not seven hours ago!

2. I love the weekends. Need I say anything else?

3. It feels like spring outside. The other day and it was really cold outside and windy and I had to get gas. I realized I could never, ever survive in the north. Thank you beautiful spring-like days in January. Keep em coming!

4. I've knocked something off my Day Zero Project list this week. I made edible tofu!!! An exciting day in our house, after several failed attempts in the oven. I followed the method here to the tee and it worked like a charm. I currently have a slight tofu obsession going on. Tofu + buffalo sauce = dinner for the next month.

5. I had dinner with my momma! It's crazy we live just a few miles apart but have only seen each other once since Christmas. CHRISTMAS. Darn you tax season.

Salsa Chickpea Tacos

2012-01-02T18:31:00.000-08:00

A quick post for a quick dish. Make this for a super fast meal and you are likely to get compliments from your husband like this rivals Taco Bell. I'm still trying to figure out if that's a compliment or not...

Salsa Chickpea Tacos

Adapted from The Happy Herbivore

Ingredients

1 15 oz. can of drained, rinsed chickpeas

1 cup of cooked brown rice

12 oz. of your favorite salsa (I used a medium picante)

Taco shells

Lettuce

Green pepper, diced

Cucumber, diced

Srirarcha sauce (optional)

Directions

1. In a saucepan, combine the chickpeas, rice, and salsa over medium heat. Heat for about 8 minutes, stirring frequently.

2. Stuff the chickpea & rice into taco shells and top with lettuce, green peppers, cucumbers, and sriracha sauce. The sriracha gives the tacos a kick which makes them extra-special!

Brussels Sprouts-Potato Hash

2012-01-01T09:30:00.000-08:00

I love staying in on New Year's Eve. This year was no exception. Chandler and I rang in 2012 with desserts, champagne, and a Big Bang Theory marathon on TBS. It was perfect and cozy.

Then, this morning, I woke up on this chilly, lazy Sunday morning to the delectable scents of breakfast sizzling in the kitchen. Mmmmmm. What a way to kick off the new year!

A girl can dream, right?

In reality, I woke up to a hungry terror terrier prancing around on my head when it was still practically dark and freakishly warm for this time of the year. The chances of breakfast being made by the time Lily wakes me up is about as probable of us having a blizzard today.

Sometimes, you just have to take matters into your own hands. Enter Brussels Sprouts-Potato Hash. Warm, crispy, hearty, delicious.

Brussels sprouts are one of those things in life that you either love or hate, like Uggs, tanning beds, and Star Wars.

Fortunately for me, I like Brussels sprouts and if you like them, you'll like this recipe, too. It quickly became my new favorite, hearty breakfast. This recipe does require some active cooking time, so I suggest making it on a weekend because if you're like me, if it takes longer than 30 seconds to microwave before work, it's not happening.

Brussels-Sprouts-Potato Hash

Slightly Adapted from Appetite for Reduction cookbook by Isa Moskowitz

Serves 1

Ingredients

1 tsp olive oil, divided
1/4 lb Brussels sprouts, quarted
1 medium Yukon Gold potato, diced
1 small onion, diced
1 clove of garlic
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp lemon zest

Directions

1. Preheat a non-stick skillet to medium and add 1/2 tsp olive oil. Once the oil is heated, add the potatoes and Brussels sprouts and saute for 1-2 minutes. Cover with a lid for 25-30 minutes, stirring frequently until the veggies are browned and fork tender.

2. While the potatoes and Brussels are cooking, go ahead and chop the onion and garlic (if you haven't already) and measure out the garlic, thyme, salt, and lemon zest. Once the Brussels and potatoes are browned and fork tender, go ahead and add the remaining 1/2 tsp of olive oil and the rest of the ingredients.

3. Cook for another 10-15 minutes, until the onions are translucent and serve. Enjoy!

Chocolate Covered Pomegranate Seeds

2011-12-29T18:29:00.000-08:00

This week has been all about taking the time to actually slow down. It's been the perfect reminder that sometimes no plans, no rushing around, and no alarm clocks can be rejuvenating.

Today, I finished reading a book, snuggled with my dogs, and made chocolate covered pomegranate seeds. It was a good day. I'm lucky enough to have a nice break (teacher perks!!) and I'm ready to kick off the New Year and see what 2012 will bring.

Normally, I ring in the new year with a mile-long list of resolutions that are usually all forgotten by January 2nd, but this year, I'm keeping it simple. These are my goals for 2012:

-Adopt a healthy plant-based diet
-Start going to church again regularly
-Maintain my silly little blog

So let's kick off this silly little blog with some Chocolate Covered Pomegranate Seeds. Once these little beauties get their chocolate bath, they aren't so photogenic. Take one bite though, and you'll find them to be gorgeous!

Chocolate Covered Pomegranate Seeds

Ingredients

1 pomegranate
1 square of Baker's semi-sweet chocolate
a small plop of vegan butter (i.e. Earth Balance)
a dash of vanilla extract

Directions

1. Cut the pomegranate into quarters and remove all the little pomegranate seeds. Gently rinse them off in a colander. Pat dry with a paper towel. Lay the little seeds on a wax-paper lined baking sheet.

2. In a microwave-safe dish, melt 1 square of the semi-sweet chocolate, a small plop of butter, and a dash of vanilla extract. (There's no exact measurement. You can't mess it up. It's foolproof.) Microwave for 1-2 minutes, stopping to stir frequently.

3. Once smooth, take a spatula and pour it over the pomegranate seeds then stir until evenly mixed with the seeds. Refrigerate to firm and store any leftovers in an airtight container in the fridge.

Enjoy!