FEED THE BEAST /// Taco Tuesday

This is one of my favorite meals that Jacob makes. Since it was just us tonight, we nibbled on chips and guac while he made the fish, it took less than 20 minutes all together. On nights like tonight, I like to spice up a simple meal with some fun and vibrant dinnerware + napkins. I've been collecting kitchen pieces since... uh I don't know when. Anyway, I love any reason to mix + match pieces from different collections. Where do you like to get your dinnerware and kitchen accessories from?


///Grocery List
Mahi Mahi
Fresh Basil from Garden
Cracked black Pepper and Seasalt
Coconut Oil
Homemade Southwest tortillas
Red Cabbage
Fresh hot hatch chilli pepper
Apple cider vinegar
Greek Yogurt
Spicy Guac

///Directions
Pan-seared the fish with chopped basil, coconut oil, salt and pepper until done (few minutes)
Slaw- hot hatch chilli, diced red cabbage, apple cider vinegar.

///Our Poison
Jacob <> Avery Brewing Co. Maha Raja Imperial IPA
Brandi + Kelly <> The Naked Grape Cabernet Sauvignon

FEED THE BEAST /// Fiesta Pasta

I always think of my friend, Pearl, when I'm in the kitchen trying to cook. When I lived with her in Nashville she had to teach me how to cut an onion and she still busts my chops about it (lovingly).  I remember asking her how to season something and she looked at me funny and said "really? you always struck me as the kind of girl that knows how to do everything?" She must have known what that would do to me because from that day on, IT WAS ON. I was going to learn my way around the kitchen even if it took years of bad food. I still always send her pictures of the things I make and call her asking for help. When Pearl doesn't answer, I call mr. brother in law. He teaches me things like how to 'Julienne my zucchini'. What? 

Sometimes, Cheryl will bring something she had too much of at her house and then I get the puzzle of trying to figure out what to do with it. Needless to say, I'm hooked.

Thanks to everyone who has contributed to this slow painful growth.

I usually like simple when I'm cooking. Nothing fancy. Every now and then I'll have a wow moment. Working my way up, I guess... This fiesta pasta was just an experiment of throwing together what I had. It can be served hot or cold.

MENU
Eat
//Fiesta Pasta ...Why? Because it's a party in yo mouth.

Drink
//Wine

Dessert
//Peaches


HOW TO COOK
Ingredients
Tavola Pasta, Cherubs, Pesto, Zucchini, Leeks, hope and maybe luck (I'm no cook).

/Slice Zucchini into Julienne slices... I tried,
/Cut leeks in rings like you would an onion. I used 80% of the leek. Then I read you should only use the white part... I don't know about this. The whole thing tasted good to me.
/Boil water and cook Tavola Pasta
/Using olive oil, sauté leeks and Zucchini. Season as you wish.
/Add Pesto, Zucchini and leeks in the pasta (after you strain the water out of the pasta)
/Top with Cherubs

90% of this meal came from Farmhouse Delivery.

XO,
K

FEED THE BEAST /// Spicy Sweet Potato by Nolandia

Since Brandi is living it up in Costa Rica, we asked a few friends to step in and help me out this week on MMBB. First up is a yummy recipe from our friend Alexandria Nolan from Greetings from Nolandia. Alexandria is a misplaced Michigander currently living in the wilds of the Houston urban jungle. Her blog focuses on health, fitness, travel and relationships. When she’s not writing, she’s getting fit, traveling or having a relationship with her husband, Terrence and her cat, Jables. 

To me, recipes should be 3 things: *Easy*Healthy*Delicious

So with that in mind, today’s recipe is one of my all-time favorite go-tos, and it even works as a ‘cheat’ recipe on Brandi’s diet.  It’s vegetarian friendly, has complex flavors, and it fills up hungry men and ladies alike.

///Spicy Sweet Potato///

/Gather together (for two people)

>2 Large Sweet Potatoes

>1 Can black beans (or go old school and soak your own)

>1 Large ripe Avocado, sliced

>Your favorite salsa (ROYITO’S! for us)

>1tbsp cumin

>As much Cilantro as you need

/Method

Bake sweet potatoes in oven at 400 degrees until soft. (About 25 minutes?) 

As potatoes bake, heat black beans and stir in cumin.

Remove from oven and smash onto plates or into a bowls

Layer each potato with the heated black beans, salsa to taste, sliced avocado and cilantro on top.

We like A LOT of cilantro on ours, and it’s full of vitamins A and C, so feel free to add as much as you dare. This recipe is also packed with fiber, protein and healthy fats from the avocado. My grandma would call it “a gut stuffer” because even though it’s super healthy, it’ll totally fill you up. 

Eat it up!