Tag Archives: bulgur

Four Things & Moroccan Recipe #978

A while ago, the lovely Jess tagged  me to do a fun little survey. Being the space cadet I am, I’ve been forgetting and forgetting! I only have one quick recipe to share tonight though, so there’s no better night to remember what I’ve been meaning to do:

1. Four TV shows that I watch

  • Bruins hockey
  • the morning news
  • Two and a Half Men
  • random Food Network shows when I’m bored/need background noise/etc. Really, the only thing on TV that I dedicate myself to and set time aside for, is the Bruins.

2. Four things that I’m passionate about

  • Teddie/horses/animals in general
  • photography
  • foooooood – including but not limited to baking, cooking and eating
  • life

3. Four words/phrases I use a lot

  • “Hi!” or “Hello!”
  • “Hi, this is Jess at [my workplace] just calling you to let you know your order is done!”
  • “how was work?”
  • “what’s goin’ on?”

4. Four things I’ve learned in the past

  • Everything really does happen for a reason, even if it seems it’s unfair.
  • Getting frustrated or stressed gets you nowhere.
  • It doesn’t hurt to ask questions.
  • People have better things to worry about than the way you look/are dressed/how you did your hair.

5. Four places I would like to go

  • England
  • Colorado
  • Canada
  • Italy

6. Four things I did yesterday

  • Played with Teddie
  • Baked
  • twiddled my thumbs
  • ate a lot of food

7. Four things I am looking forward to

  • Spring.
  • The cold being over with.
  • Setting up my desk tomorrow so I can finally use my computer without sitting on the floor.
  • Using CS5

8. Four things I love about winter

  • snowdays
  • watching the pretty snow fall
  • …I’m a little bit bitter about how cold it is right now, so that’s all I’ve got.

9. Tag four people to play along

Uhh, I think I’m a little late to the party on this one – who hasn’t done this?! If you’re raising your hand right now, I’m tagging you 🙂

And Yes, you read that right. I haven’t had a desk this entire time because the stupid winter delayed its delivery. I no longer have a butt and my knees are permanently deformed probably, too. Since I’m just using a little coffee table still, I’ve either been siting cross-legged/kneeling/leaning/whatever in attempts to try and be comfortable.

I’m whining about it. But whatever.

Since I love you guys, I’m not letting it negatively affect my sharing of recipes.

This is where some of you just roll your eyes in the back of your head because of the above fig picture, thinking to yourselves “JESS! We’re sick of all of your Moroccan dinner recipes involving cinnamon and dried fruit! Enough already!”

Well then. If you ask me, enough is never enough. I’ve been loving me some Moroccan tagine-esque dishes. What’s better than a spicy-sweet savory dish, marrying the spices of ginger, cinnamon and cumin with the sweetness of dried figs, raisins and fresh apple, pulled together with nutty bulgur wheat?

All I hear is silence. That’s right – there’s nothing better. Except maybe peanut butter and jam sandwiches, but that’s not a fair comparison because you can’t mess with that classic.

Anyways. This is enough for two-three servings. I had it for dinner last night, wrapped in collard green leaves, and for lunch today alongside a sweet potato.

Whether you eat it plain, stuff it in a collard wrap or pair it with another veg – it’s a winner.

Moroccan Bulgur Recipe #978

  • 1 c. cooked bulgur
  • 1/2 med. yellow onion, diced
  • 1 t. coconut oil
  • 1 clove garlic, mashed
  • 2 large white mushrooms, chopped (optional – I had two mushrooms in my fridge that needed using, but this could easily be omitted)
  • 3/4 t. ground cinnamon
  • 1/2 t. ground ginger
  • pinch of ground clove
  • 3/4 t. ground cumin
  • 1 med-large Granny Smith apple, chopped and tossed with a bit of lemon juice
  • 3 dried figs, chopped
  • 2 T. dried cranberries, chopped
  • 2 T. raisins
  • 1 c. cooked chickpeas
  • salt and pepper, to taste

In a medium pan over medium heat, heat the coconut oil. Add in the yellow onion and cook until soft, about 5-6 minutes. Add in the garlic and cook one more minute and then the mushrooms. Cook until tender. Add in the spices (you may need to add a tablespoon or two of water at this point) and combine. Stir in the dried fruits, apple, chickpeas and bulgur and combine well.

Serve either in collard green wraps, over a bed of spinach, or enjoy plain!

And now I’ve gotta fly because they’re replaying the B’s game from this afternoon, that I was only able to listen to while at work. It was a great game, though, and I’m so psyched I can actually watch it now!

What, if any, is your favorite sport to watch?

 

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Filed under cooking, dinner, foodblog, health, health food, healthy living, lunch, recipe

Orange-Cashew Tofu

And yet again, I win the “world’s worst mother” award. It’s a good thing I’m not a little-kid person, because otherwise I’d probably leave my kids waiting for me in the rain after school when I was supposed to have picked them up an hour ago.

I didn’t ride Teddie Thursday because I didn’t feel like dealing with the snow.

I didn’t ride Teddie again today because I didn’t feel like dealing with the cold.

Truth be told, he’s probably not complaining – but it’ll probably be too cold again tomorrow, and the little bugger’s bound to be a handful for me on Tuesday! I even did an extra-long workout in attempts to kill time and give it a chance to warm up.

Unfortunately for me, “warm up” meant it raised a couple of degrees…from 10 below to allllmost 0.

Anytime you feel your nostrils freezing and your lungs burning when you step outside, I declare too cold to ride. Yes, I give you in the colder regions permission to poke and laugh at me.

Instead, I took the unplanned “morning off” to search for more ways to sell artwork other than just my Etsy. Including attempting to photograph a shot I printed, matted and framed yesterday.

Wouldn’t this look lovely hanging in your home?! I think so. (kidddding. Well, not really…)

Anyways. I won’t lie about being a leetle bit excited that it being so cold gave me an excuse to watch a mid-day hockey game against the Penguins. Usually I hate laying/sitting down and watching the tub in the middle of the day…but curling under covers and snuggling with a cup of hot tea was just the perfect activity for a cold day.

It was at this point that I got so upset I decided I might as well start marinating my tofu...

Oh, who am I kidding. I didn’t watch this game curled under covers, I watched it screaming and shaking my fist at the television. I sound a lot more sane if I just leave it at “sipping tea,” though.

...and it was at this point that I abandoned my tofu on my photography chair and went running back into the room.

….aaaaand, we lost. I’m just going to say they felt bad for the Pens after beating them so bad last time. That’s why we passed the puck to them so often, right, Susan? (just heckling – I’m happy for your boys. And you being a fan makes me not feel so grumpy about losing, because I’m sure it made you very happy.)

What better way to lessen the blow of a bad game than good food, right?

I’m talking tofu, not takeout.

One recipe that stuck out to me while flipping through ED&BV was the cashew-ginger tofu. Ironically, I liked it a lot more before I read the ingredients past “cashew butter,” but I was pretty well sold on the title and the fact that it uses cashew butter alone.

…and then I read the rest of the recipe and decided I probably wasn’t going to like it as it used tamari.

Not surprisingly, I did my own thing.

And loved it. A lot. Of course, one thing you guys miiiight not know about me is that I’m a closet cashew butter freak. Best nut buttah evah? I believe so.

The mellow flavor of the cashew butter combines so perfectly with the subtly sweet orange juice and orange zest, and the soft spice given from the ground ginger and clove. This tofu would be wonderful atop a nutty grain like bulgur or brown rice, preferably one seasoned with more orange and dried cranberries, too!

Orange-Cashew Tofu

Inspired by Eat, Drink and Be Vegan’s Cashew-Ginger Tofu

Serves 1 as a main, 2 as a side (?)

  • 1 serving tofu, as indicated on the box (for me, 1/5th of a block)
  • 1 T. cashew butter
  • zest and juice of one orange
  • pinch of ground ginger
  • pinch of ground clove
  • 1/4-1/2 t. honey (I’m sure agave or maple syrup would be just as good if you’re vegan, or it could probably even be omitted)
  • 1-2 T. water as needed

Slice the tofu into approx 1/4″ slices, and then cut into triangles. In a small bowl, whisk together remaining ingredients until smooth. It will look like it’s separating at first, but if you whisk fast enough it will come together in no time. (yes, you might need to use your big muscles) Pour half the cashew mixture in a small sealable container, and then layer in the tofu. Pour remaining cashew mixture over top, cover, refrigerate and let sit at least one hour.

When ready to bake, heat a drizzle of oil in a nonstick pan. Spread out the tofu and cook until golden on both sides. Reserve the marinade in the container, and serve by drizzling it over top. Note that you could probably pour it in the pan while the tofu is browning, too, and cook until it gets thicker, but I wasn’t sure that it wouldn’t get “thick and pasty” like the original recipe warns of. Next time, I’d give it a try, though, as it was a little liquidy still.

What’s that? You want to know what that mess is I served it with?

Oh, okay…

That, believe it or not, was my attempt at a neat plating arrangement, but it really just backfired.

Once I tasted it, I didn’t care, however. Because this meal was good.

  • 1/2 medium yellow onion, chopped
  • 1 clove garlic, mashed
  • 4-5 large white mushrooms, chopped
  • 1 medium carrot, grated
  • 2 handfuls spinach
  • juice of half an orange
  • zest of one orange
  • ~2 T. dried cranberries
  • salt and pepper
  • pinch of nutmeg

Heat olive oil in pan, add in onions. Cook until almost translucent and tender, add in garlic. Stir, add in mushrooms. Season with salt and pepper, cook until tender. Add in carrot, cranberries and juice of orange. Cook until most of the juice has been absorbed. Shut off heat, add in spinach, and cover until spinach is mostly wilted. Stir in nutmeg, orange zest and spinach until incorporated.

And that’s a scoop of bulgur on top, with some of the marinade spooned over and all topped with cashews.

I die.

Are you a wimp in the cold, too? Does weather have influence over your plans, or do you tough it out no matter what?

 

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Filed under cooking, dinner, foodblog, health, health food, healthy living, lunch, recipe

Remember How…

I’m not gonna lie – I was definitely a little hesitant posting a less than positive review for once. I’m glad no one hates me for it, and many of you even feel the same!

Today was another “be-a-bum” day here. The weather was good enough to go to the barn – the roads were clear – but to be honest, I just didn’t feel like it. The roads are still covered enough that I’d have to crawl my way there, and for some reason they’ve been really…slow…about plowing/shoveling at the barn and I just didn’t feel like plowing my way through a foot and a half of snow.

And it was cold. And I just wanted to keep getting stuff done. In that aspect, it was a very productive day. I kept organizing photos, updating my Etsy, and even spent two hours on the phone with Apple. Long story short, they have awesome customer service. Don’t worry – no computer problems, but Adobe Creative Suite 5 is on its way to me. I lost it with my old computer and was not looking forward to purchasing it again…but some chatting with the Apple folks made it not quite so hard to bear after all 😉 I probably wouldn’t have bothered getting the full Suite if I didn’t need InDesign and Illustrator for an upcoming class…Lightroom probably would have sufficed…but needing at least Illustrator was a good excuse to just get the entire CS5!

As you can see, I’m not very hard to convince. BUT, just a word to the wise – if you’re a student, you can get a student edition at a MEGA discount. By Mega, I mean minus $1000. I was ecstatic when I discovered this. There was no way I was going to shell out $1200 on software that I don’t need, I just have fun with.

Anyways. A large portion of you probably don’t care about my software dilemmas, so on with the food!

Remember how I accidentally made steel cut oats instead of bulgur last night and hinted at them being made into a pancake?

Yeah, I wasn’t kidding. I don’t joke about things as serious as my pancakes. When I’m in that kitchen in the a.m. I mean business! I simply used some of the cooked steel cut oats in place of the oat bran in my cranberry-orange pancakes. With almond butter sauce. And grilled bananas. And maple syrup. Oh lawd.

Remember how we got all that snow yesterday? Well – it kept coming all night, too. Reason number 500 why I love my Jeep. It eliminates the need for unnecessary shoveling.

Remember how I’m all into making my own peanut butters now, and am a recent convert to sugar-free pb?

I made my first peanut butter ever without adding maple syrup or honey to. Usually I add maple syrup or use honey-roasted peanuts in addition to dry roasted to give a little added sweetness.

I like adding sunflower seeds to the mix for an added complexity 😉

  • 1 c. dry roasted peanuts
  • 1/4 c. roasted & salted sunflower seeds
  • 1/4 c. flax seeds (next time I’d use only 2 T.)
  • 1/4 c. cranberries
  • pinch each: cinnamon, nutmeg and allspice

Blend the peanuts and sunflower seeds until pb consistency. Add flax seeds and spices, blend again. Add cranberries, blend just until combined.

Remember how I used to hate tofu?

Yeah – now I’ll eat it practically plain. Just pan fried with nothing, and thrown in a collard wrap with some good salsa. Who am I?!

Remember how I’m on a sweet potato kick? Uh – yeah, it’s a good bet that if I’m home for lunch, I’m having a sweet potato in some way, shape or form.

There is sweet potato sap beginning to collect at the bottom of our oven. I have a feeling that’s unsanitary, but would you shun me if I confessed that I love how it smells whenever the oven gets hot enough now?

I’m gross. I’ll clean it next time. Pinky promise.

Veganomicon's "Jelly Donut Cupcakes"

Remember how I mentioned I wanted to make cupcakes?

I did. I’m not a cupcake fan, but I never bake them and wanted to try something new. As you can see, my baking soda is expired.

Remember how I mentioned I loved tofu now? It appeared in dinner, too.

Anja's Curried Bulgur with Carrots and Raisins

What you can’t tell is that there was an entire helping of carrot fries on my plate that I ate while I was waiting for the broccoli.

Remember how I used to love broccoli? I think I ate it at least once a day. Well…I think I’m on broccoli burnout. My mom brought it home for me and…well…it just wasn’t doing anything for me tonight.

The curried bulgur, on the other hand, definitely did it for me. I added some green pepper as well as a dab of honey to the mixture – I prefer a sweeter curry because I am a wimp.

I also made some honey-curry tofu to go along with it.

And now I’m out of tofu and I really really hope they got it back in stock at the co-op. Last time I went I took the last box!

And by the way…remember how I’m a Bruins fan? Well, I’ve gotta go get ready for the big game 😉

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Bulgur and Tempeh Salad with Citrus

Okay. I’m sure there was at least one of you who was willing to bet that I wasn’t going to wait much longer to “break into” my new Mac. Who cares that I don’t have a place to put it – throw it on the floor, right?!

Well, maybe not quite the floor. Maybe I’ll just steal the coffee table from the living room. And it’s really just because now that I’ve got the photos from my old computer on the new one, I really needed to put through a senior picture print order I’d received just after the computer crashed!

Sorry. You know I had to go there, though.

Anyways. This is Maxwell. Naming credit goes fully to Tatianna! And I’m going to put this out in the open: I respect Maxwell too much to let him become a complete mess of unorganized pictures and unnamed files. From here on out, I will be ORGANIZED with my images. Right down to naming my food folders with the names of what they contain. And we’re starting right off with “OrangeBulghurSalad”. You’ll see why soon…but I think it’s pretty self explanatory.

But first.

I did something I never thought I’d do today. What you see in the blender above is a mish-mosh of black beans, orange zest, orange juice, almond butter, my computer is making noises and I don’t know what they are, parsely, garlic and other weird things. I was a little queasy thinking about it.

But no fear. It was hummus. Weird hummus. But sometimes, you’ve just gotta trust people.

When I saw the Black Bean and Orange Hummus in Eat, Drink and Be Vegan I skipped on by.

When Daniel suggested I make it to have with my sweet potato obsession, I considered it before grimmacing again and passing.

When I saw the grocery store had no hummus and I’m all out, I knew I’d have to suck it up and make my own.

When I realized there was no way my blender could puree chickpeas like the folks at Cedars can, I grumbled, sucked it up, and made the damn black bean hummus. Because black beans are softer. And I’m on a zesting kick anyways, remember?

I’d probably like this hummus better if someone made it for me and I didn’t know that I was eating a puree of black beans, garlic, almond butter and orange. But as it is, it’s okay. I think I’d prefer it sans garlic, though.

Somebody call the news, I just said sans garlic! That is earth-shattering, my friends.

But while we’re on the topic of what goes good for sweet potato dippage, I don’t think I’ve quite told you all my true passion for this barbecue sauce:

Good old Grandpa Jim’s. You know something’s good when the brand starts with Grandpa or Uncle.

…our original BBQ sauce…best used on meatloaf, pulled pork, chicken, ribs, venison and more.

And sweet potatoes. He forgot to mention sweet potatoes. This BBQ sauce (which was developed just a drive away, I might add – which makes it even mo’ betta’) has me so spoiled rotten that I tried another brand the other day and had to spit it out. It wasn’t attractive. And no, the sauce wasn’t “technically bad,” as my sister had no problem gulping it down.

Anyways. Enough rambling. (…but you know me and you probably know that even after saying “enough,” I’ll continue to do so…)

For Valentine’s Day last year, I received a Bob’s Red Mill Cookbook.

Before you say “awww! how sweet!” it was from my mother. Which is still sweet, but not awww how sweet, you know?

For some reason, I’ve been a bit…tardy…going through it. This is quite unusual for me. But, I think a large part of it has to do with the fact that back when I received it, I wasn’t as comfortable altering a recipe to make it “animal friendly” or a little healthier. Now that I am, I think I have a brand new appreciation for the book.

I might even go so far as to consider it a “grain bible.” There are so many recipes that utilize various flours, grains, cooking methods and a wide array of flavors, too. I flipped through it the other night, not expecting to find much, but fell in love with about five recipes in a row, and then had to stop browsing because my imagination was running too wild.

The first one that caught my eye was a recipe involving rice, chicken and a orange vinaigrette. I decided I’d tweak it just a bit, and utilize bulgur wheat, tempeh and keep the vinaigrette pretty much the same.

This salad is wonderfully refreshing – it can be enjoyed either hot or cold, and I love it over a bed of mushrooms and greens, but I bet it would be wonderful wrapped in a large collard leaf or a wheat wrap.

There’s a couple different routes you could take with the tempeh preparation. In the instructions, I tell you how I did it, which was lightly boiling for five minutes and then panfrying. If you’re against boiling things, by all means – skip that step. If you’d prefer your tempeh boiled for the full ten minutes to remove any trace of bitterness, by all means, do that.

Bulgur and Tempeh Salad with Orange-Dijon Dressing

adapted slightly from Bob’s Red Mill

serves 2 as a main, 3-4 as a side

  • 1/2 block tempeh, cut into bite-sized pieces
  • 1 t. basil oil
  • 1/2 c. bulgur wheat
  • 1 large orange, juiced
  • 1 orange, cut into sections
  • 1 t. whole-seed dijon mustard
  • 1 t. honey (if veganizing, I’m sure maple syrup would be a wonderful substitute)
  • 1/2 T. balsamic vinegar
  • 1/4 of a medium red onion, finely diced
  • 1 clove garlic, pressed
  • 1 t. dried chives (fresh would be even better)
  • salt and pepper, to taste
  • walnuts, to garnish

Prepare the bulgur: bring 1 cup of water to a boil. Once boiling, turn off heat and pour in the bulgur. Stir once and cover. Allow to sit 10-15 minutes to absorb all the water.

Prepare the dressing: Whisk together juice of orange, mustard, honey and vinegar. Set aside.

Prepare the tempeh: Bring a pot of water to a boil. Once boiling, place the tempeh pieces in the boiling water and simmer for five minutes (ten if you want it more tender and less bitter) After five minutes, drain and toss with the basil oil. Heat a small saute pan over medium-high heat and transfer the tempeh to the pan. Pour half of the dressing over and stir to coat. Continue to heat until dressing is absorbed. Remove from heat.

To combine: In a bowl, combine the diced onion, pressed garlic, dried chives, orange sections, salt, pepper, cooked bulgur and tempeh. Toss to combine and then stir in the remaining dressing. Cover and refrigerate until ready to serve.

May be served warm or cold – top with walnuts, if desired.

Uh-yuhm.

So, I made orange black-bean hummus today by combining black beans, almond butter and oranges – weirdest things I’ve ever combined to make something edible. What’s the “scariest” ingredients you’ve ever combined to make something surprisingly tasty?

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Skeletons

I’ve got some skeletons in my closet.

…errr…maybe I just have a lot of blueberries in my freezer.

I figured that if anything is going to get me out of my banana + fig rut, it was going to be these blueberries. I know, I know…how are a bunch of freezer-burnt blueberries going to help me? Well – they’re not just a bunch of freezer burnt blueberries.

Actually, they’re farm-fresh summer blueberries from when we went picking this summer.

When these babies are nuked for a minute, they are just like a glimpse of a long-forgotten Summer. Sure, Summer is not yet long-forgotten…which is why they’re hiding back in the freezer, and if you see them again tomorrow please yell at me – I can’t eat them all now, I have to wait until it’s 0* during the days so I can be reminded of the 90* humid heat when we were picking them 😉

Flash....

Upon closer examination, though, you may notice that those waffles are actually a mess! See, I had this grandiose idea that if I oiled the waffle iron with coconut oil, it would add some great flavor.

Well, I don’t know if you’ve used coconut oil, but it’s really hard when it’s not heated – and so, it was hard to get enough on the paper towel. Obviously, I didn’t oil the iron enough and I was picking off waffle bits for a couple minutes. I don’t think it helped that I didn’t let my flax egg sit for more than…a couple seconds, so I basically had no binder.

Mreh, whatever…I’d cut them into bite-sized pieces before I eat, anyway – now the work was already done!

...no flash. I can't decide!

I remember them being a lot more broken than the pictures show. I’m not sure if that’s just saying something for my optimism or photo arrangement skills.

These were coconut-blueberry-acai waffles. In place of almond milk, I used half of this Sambazon Acai drink and coconut flour in place of regular. I used some of it in the “icing,” too – which was a mix of kefir, Pom-Blueberry Acai Juice, chia seeds, and a pinch of coconut flour.

I went Teddie-less today 😦 It makes me sad looking back on it because it was sort of pointless that I didn’t go. I went because we were supposed to have some intense thunderstorms all morning, but…nothing ever happened! Grumph. I saw the big guy yesterday and will again tomorrow…life will go on.

I might be a little crazier than even I thought, though…because when I saw this huuuge pile of gargantuan bags of carrots for only $3, my immediate reaction was “Oh, Teddie would love this!” and then I thought of him pushing a shopping cart with his little hoofers.

I mean, Haflingers are meant to pull carts…I’ll just hook a shopping cart to the back of him and he can tow me through the store! I bet he’d have made a beeline for these puppies.

Yeah, yeah, that was weird. I warned you.

Anyways, you’ve probably assumed my morning was instead spent grocery shopping and doing some quick twerkin’ out. And pretending I’m a photographer! It’s about time I made a lightbox. I sort of took the easy way out and will need to be improving upon this set-up, but I still had fun playing.

I don’t usually photograph my “new finds” from the store…but this was the perfect occasion to play!

Vermont-made pasta sauce! I’ve been wanting to try it ever since seeing them on Throwdown with Bobby Flay (it was the Lasagna throwdown in burlington, anyone catch it?!) but I’d always opt for something cheaper. I was feeling splurgy today, and had a coupon…

…and it was the only one without any added sugar! I was really surprised while I was label-reading how much sugar some of them had. Cray-cray.

I will keep you posted how my Bove’s sauce-tasting goes 😉

There were so many different squashies today! It took remarkable self-control, but I walked away with just two new ones to try. The Fall/Winter is young!

And I’ve nevah evah had a quince before. I’m not even really sure what it is…but it just wanted to be in my cart, I guess. I shouled probably eat more environmentally friendly, though. That baby’s from Chile.

I get sent e-mails from the Raw Reform, and this morning’s caught my eye with a Raw cracker recipe. I do not have a dehydrator (much less the patience to wait 24 hours to make some stinkin’ crackers, but it sounds better to just say I don’t have a dehydrator) so I decided to just try it and see if I could bake them.

It sort of worked.

It was really hard to get them to be a uniform thickness, though – so some are really crispy (read: a bit burnt) whereas others are really soft, flexible, and chewy. I really like the flavor, though – it’s a great change from the usual nutty/seedy crackers I make, so I’ll have to tinker with it!

While the crackers cooked, though (and man, they took a long time!) I made myself an epic lunch. And it had a brand-new star, too!

I’ve been dying to try cashew butter for eons…but I was afraid that I simply don’t care for normal nut-butters like the rest of blog-land. Plain/raw almond butter? Mreh, no thanks. Unsalted peanut butter? Mreh, no thanks. I’d prefer at least salted…but preferably with a bit of sugar/cane syrup/honey/what-have-you. Sue me. I already know I’m weird. You know what else I do weird? I put deodorant on by going inside my t-shirt’s neckline rather than up from the bottom.

But deodorant and cashew butter don’t have anything in common other than the fact that they’re both amazing products. I mean…deodorant stops you from stinking, and cashew butter makes you realize you’ve found all you’ve been looking for in life.

And…all it is is cashews and a bit of sunflower oil! No sweetener or salt. I wasn’t sure I’d care for it, really. I mean, I love cashews. But I also love almonds, and I’ve already told you how I feel about normal almond butter. It was on sale and I had a coupon and was in a splurgy mood, though, so I had to have it. So glad, too.

I liken it sunflower butter…the consistency was very similar (and they both give you an arm workout stirring them) but without the touch of saltiness that sunflower butter has. It basically tastes like a delicious, creamy cashew – shocking, right?!

I got a lot of reading (homework) done in the afternoon as well as playing with the horses. And made a divine dinner. A stuffed buttercup squash! I remember Sarena telling me I would love it – and oh boy, does that woman know what she’s talking about! It is fantastic! I know you’re probably all sick of my stuffed vegetables, but…uhhh…uhhh…I’m not. I’d say sorry, but I don’t like to lie and if I did – I’d be lying.

I was also really hungry and rather than stand cooking whatever over the stove, found it most practical to take the easy route and sit and read while the squash baked. So, I just microwaved some bulgur with kale, and when it cooled mixed in some white kidney beans and some of the rosemary sauce from the pierogies. The cranberries on top added just a touch of sweet! I loved the rosemary in this, too. You know, I wasn’t sure how I felt about that sauce when I first had it – just wasn’t sure I cared for rosemary. Maybe it was because I was practically snorting it up my  nose (that stuff is potent when you blend a whole back of it, believe you me) all afternoon, because now I’m quite fond of it 😉

What’s your favorite spice?

I love hearing about weird things people do – strange sequences, quirks, etc – probably because I have so many! What’s one of yours?!

Aaaand if you wanna vote for meee, you could by clicking here 😉

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