WEEKNIGHT FRIED RICE

January 16, 2017

Holy busy!! Between work, wedding planning, house hunting(!) and attempting to maintain somewhat of a personal life, I’ve hardly had any time to cook. Go-To Granola and Martha’s One Pot meals on repeat the past week or so have been giving me life. And coffee. A lot of coffee.

I may or may not be the only female on the planet that isn’t totally psyched about planning a wedding. Like, don’t get me wrong. I am so so so excited to spend the rest of my life as Mrs. T, but weddings are overwhelming, no? I’m totally cool with going to town hall. Just tell me when and make sure my nails are done, k?

JK I have a godsend of a sister who came over ready to work, honey! Venue tours, engagement party, house inspection, boom baby! Done in one day. I’m paying my wedding planner/personal assistant/life coach/sissy friend in food because duh, sisters gotta eat.

Fried rice has officially secured its spot in our winter weeknight dinner rotation since it comes together so quickly and most ingredients are freezer or pantry items. Make the rice ahead so you can feed your hangry wedding planner lickety-split.

FRIED RICE

1 cup brown rice
2 cups vegetable stock or water
1/4 cup olive oil, divided
3 carrots, peeled and chopped into small cubes
1 onion, finely chopped
2 eggs
1 cup frozen peas
1/4 cup soy sauce
1-2 tsp sesame oil
1 Tbsp rice wine vinegar
Salt and pepper
Chives, finely chopped
Sriracha

Heat 1 tablespoon of oil over medium heat. Add rice and cook until lightly toasted and fragrant, about 2-3 minutes. Add stock or water, bring to a boil then turn down heat and simmer covered until water is absorbed, about 12-15 minutes. (Side note: I’m using Trader Joe’s quick cooking brown rice; just toast your rice and cook according to package instructions.)

While rice is simmering, get going on your veggies. Heat a tablespoon of oil in a cast iron skillet over medium heat. Add carrots and onion and cook until lightly browned and soft. Remove from heat and set aside on a plate. Add eggs and cook like an omelette or lightly scramble if you prefer; remove from heat and set aside apart from the veggies.

Heat the remaining oil over medium heat and add rice, cooked veggies, frozen peas, soy sauce, sesame oil, rice wine vinegar, salt, pepper and Sriracha to taste. Stir until combined. Cook for 10 minutes undisturbed. Top with eggs and chives and serve alongside extra Sriracha, sesame oil, or tahini perhaps! Enjoy!

Serves 4-6

2017: THE YEAR OF THE SALAD

January 6, 2017

So many good things happened in 2016! We moved to WeHa, vacationed in FL, adopted Remi(!!), killed the nursing game, went to FL again, cooked a lot, baked a lot, and oh yeah, WE GOT ENGAGED!! Ahh!!

He totally got me. In a coffee shop. Haha. Yes, my best friend and love of my life asked me to be his wife in a coffee shop. Yes, I was surprised. Yes, I cried. Yes, yes, yes, of course I said yes. But I actually first said, ‘are your sure?’ Because like…are you sure?!! Continue Reading

CHOCOLATE TOFFEE COOKIES + DISNEY SHOTS

December 24, 2016

Merry Christmas Eve, friends! We are up early like true procrastinators to start on our mile long to-do list. B is headed out to the store to pick up a beef tenderloin for tonight while I bake off the rest of our cookies and nurse this hangover. We made a few stops last night bouncing around town to see our friends. It was such a fun night full of Christmas cheer, wine (beer, vodka, etc.), and so. much. food. Continue Reading

GINGERBREAD COOKIE SMOOTHIES

December 17, 2016

Seasons Greetings from sunny FL! 😎 We made it…finally!

Our flight was actually a nightmare. 😫 We woke up at the crack to make our 6am flight only to sit on the plane for “a few more minutes” about 2 dozen times while Heaven knows was getting repaired. 3+ hours later(!!), we finally took off just in time to miss our connector in Charlotte. Perfect. Continue Reading