In the second installment of….let’s go through my hard drive and find all the posts I haven’t posted, here is a summer-y pasta!!
Before we went to Japan, everyone warned us: THE JET LAG IS TUFF. I was scared. Will I be a walking zombie? Will I be able to enjoy my days? I assumed yes because I’ve been to Europe a few times and while I’m a little out of it and tired, I drink coffee and run off adrenaline because I’m on vacation and it’s fun!
When we got to Japan, I was a little tired. I ate some soba, walked around and then went to bed at 10pm and the next morning I woke up bright and early (I think 6am) and was totally fine.
Reaching balance is on my to-do for spring and summer. It’s obviously something that I’m not always great at. I love cake. I love pasta. And I honestly don’t see anything wrong with having those beautiful things in my life. They’re not going anywhere. But I also have been trying to eat healthier on a day-to-day basis. Having lots of fresh produce and ingredients on hand has been a huge game-changer for me.
Did you know May is also National Salad Month? To celebrate, I teamed up with Rubbermaid to create salads for my entire week! The FreshWorks Produce Savers keep produce super fresh and crisp in the fridge! The CrispTray at the bottom of the container elevates produce away from moisture and promotes airflow to help reduce spoilage. After 5 days of being in the fridge, the radishes were crispy, the arugula alive and well and the green onions were snappy! I love going grocery shopping and then storing everything away in their Rubbermaid home until I’m ready to use them.
Here’s what I like to keep on hand!
3. Cherry Tomatoes
4. Green Onions
6. Italian Parsley
These ingredients make it easy to make a bunch of different salads. I like variety in my routine and it’s way easier to do that when you start with about 6 or 7 different types of produce.
Last month I made pot stickers for the first time and I have to say, I was V impressed with them. They’re now one of my favorite things to make at home and are a million times easier than I thought they were. And yes, most of that has to do with the fact that I don’t make my own dough for the wrappers; even though that also doesn’t seem that hard to make, so maybe next time I’ll give it a try.
There were some days last week that felt like summer but I refuse to let go of spring for a long time. So we’re still in full effect with spring on this here blog for a long time.
These are filled with mashed peas (and some whole peas). The addition of sautéed buttery leeks also adds a nice flavor note. These are SO good. I love them so much.
The flavor here is all about sautéed leeks and barely cooked peas. The inspiration behind these pot stickers comes from Lisa Lin’s Instagram. Do you follow her? Her food looks so good. I could stare at it all day long.
I spent this past weekend getting back in the vibe of normal life which included going to the gym, going on a run, sniffling my way through Queer Eye on Netflix, getting cocktails and burgers with friends and going to watch Black Panther. I’m sure you’ve seen it; if not, you need to remedy that situation.
One weekend goal that was not met was a trip to my favorite Chinese restaurant to eat dumplings and pot stickers. I have to say, I love their meat pot stickers and dumplings but their vegetarian variety is not all that great. I wanted to make delicious vegetarian pot stickers. I think I found it.
I roasted a kabocha squash and added a bunch of stuff to it like green onions, sautéed mushrooms, sesame oil, chili paste, ginger and white pepper. It was glorious. It tasted like heaven.
This makes about 24 pot stickers which sounds like a lot but when you start eating them, it feels like it could go on forever and ever. I would highly recommend doubling this recipe and then freezing the rest. Pot stickers are THE ABSOLUTE BEST to cook straight from the freezer.
It’s FRI-YAY! I’m currently preparing to go to Colombia. I’m sort of in shock that I travel in a little over a week to a place that I’ve longed to go to for a long time. I can’t wait to see the little towns and colorful doors and eat arepas.
Truth is, most of my family doesn’t even live there anymore. Everyone left in the late 70s and 80s due to the immense violence and political unrest. Most of my family actually went to Brazil, where now lives an entire new generation of Brazilians. Some don’t even speak Spanish anymore. It’s amazing.
I can’t wait to share more with you soon. BUT FIRST, game day foods! I whipped up this queso fundido because I want to eat nothing more while people yell at the television and I look at my phone and gossip with my friends.
I chose to use corn—which I realize might not be in season for you (and that’s ok because frozen is good, too!)—because we actually had some at the market.
This couldn’t be more easy but it starts with my favorite step and that’s charring the corn and poblano pepper.
First, there’s a recipe I’m gonna make (loosely) based off the book from our Book Club (have you started reading?! have you finished?!?). Get to it!
And then, there is Game Day. I wasn’t thinking I was really going to make anything for The Game…because, well, I don’t even watch football but then I realized a lot of us don’t but we still eat snacks. So, I’m warming up to the idea and am gonna make a few things this Friday to make sure we’re prepared.
Oh and then Valentine’s Day. For a long time, my eyes rolled very hard at V-Day but man, V-Day content is so fun to make. Everything is kinda cheesy and pink and heart-shaped. It’s grown on me big time.
A few weeks ago, Josh made this vegan lasagna and naturally I was very skeptical about it…mainly because vegan cheese is suss. But when it was all said and done and it was dinner time, I took a bite and was like OH OKKKKK.
I made a vision board on Day 1 of 2018 (because Oprah told me to).
I put all my dreams and hopes onto my vision board. 2017 was the hardest year of my life…even though professionally, it might’ve been my best year yet. Maybe one day I’ll tell you all about it. Right now, I’m just not ready. Maybe I’ll never be. I will say that seeing your family break up is incredibly sad. I do know that so many of you probably know how it feels.
My 2018 vision board is about healing and peace and forgiveness. How do you forgive someone who has never said they’re sorry nor never will? It’s not an easy thing to do. I’m guessing it will be my greatest lesson of 2018. Or at least I hope it will be.
My vision board is about moving towards new career goals.
It’s also about making beautiful work that people find happiness looking at and recreating. I’m so grateful for this space, for the power of creating; it has helped me heal and find happiness over and over and over. I hope I make things until the day I die.
I needed this break so badly. I’m so glad I chilled. Josh and I and the fam spent a few days in Big Bear. Josh and I headed to San Francisco to visit Josh’s grandparents. And then came back to LA to chill out for a few days and it has been SO nice. I’m now planning on cleaning out the garage and do some meal prep and clean stuff off my hard drive because digital organization is not my forte AT ALL.
We also went out for New Year’s. We were planning to stay in and make pasta but then we got invited to out into the world and figured why not, let’s hang. I’m so glad we tore ourselves from our bed because it was really lovely.
I honestly wish the days after Christmas could last a full two weeks because I’m not ready to start work and the new year but oh well here we are!
I wanted to share this recipe because I made it a few times last month and it quickly became my obsession.
Amongst all of the candy and cakes and cookies during the holiday season, I always love a good salad. To be completely honest, I think salad belongs on every table all the time. I grew up despising salads because my mom thought it’d be a great job to pass the duty off to me during dinnertime prep, and I couldn’t stand making them. And that’s because they were uninspired—I was only 14 so salad wasn’t all that interesting to me! But fast-forward to now and I’d love nothing more than to talk to you about how to make a salad delicious.
For this post, I teamed up with KitchenAid® and their Artisan® Stand Mixer. I used the Food Processor attachment to make this salad, which made it a total breeze. I did it in about 15 minutes and it was DELICIOUS!
I was perusing The Instagram a few months ago and I ran into a chef making rutabaga noodles. I was like wuuut?! How? I wanted to know. He was tossing the noodle of rutabaga in a pasta sauce and I thought it was amazing! Well, he used the Vegetable Sheet Cutter attachment from KitchenAid® and I was like WOW!!!
When KitchenAid® reached out wanting me to give their Vegetable Sheet Cutter attachment a try, I jumped at the chance to give it a whirl. It is so cool. I actually used it a few weeks ago to make a zucchini lasagna, which also was super delicious. But I really had my heart set on making “noodles.”