The Good the Bad and the Ugly

So we’ve been social distancing for about 3 weeks now and to be honest, I don’t see that stopping in the short term - at least until the end of May at the earliest! The main reason is that people don’t get it! Yes I know it’s nice out, yes I know you and your family are bored as hell sitting around the house and yes for those of you who have children - they are most likely driving you nuts - I get that. However, if you don’t do it now we’ll be doing it for a lot longer - please stay home, stop congregating at Target, the grocery store or in the middle of the street - STOP JUST STOP.

We’ve had a few changes this week, I no longer work on Friday and Dan has a new title - Data Strategist - which is very exciting. I’m sad that we were not able to go to his favorite place to celebrate - Red Lobster where he has the Admirals Feast and a Lotta Colada - it’s his thing and we will get there when we are free to do whatever. I did make him a celebration dinner - cod, a fresh green salad, baby roasted and smashed potatoes and banana cream pie for dessert - it was good. 

I’m still cooking and trying to empty out the freezer and pantry. This week I made a Chana Masala with coconut green beans and rice, a vegetarian spaghetti with edamame noodles and fresh bread and the celebration dinner. I’ll post pictures of all and give you the recipe for the spaghetti because the tomato sauce was made with last year's garden tomatoes, jalapeños, fresh herbs, onions, and peppers. 

Vegan Spaghetti

Sauce Ingredients

2 T olive oil

1 onion diced 

1 pepper - red, yellow or orange - it’s up to you

1 large zucchini cubed

1 - 2 carrots - chopped 

1 - 2 handfuls of spinach

1 tsp Italian seasoning

1/2 tsp cayenne pepper

A few shakes of chili pepper flakes 

2 - 3 cups last years tomato sauce (which contains onions, jalapenos, fresh basil, rosemary, and oregano) 

3 T tomato paste 

Instructions:

In a large pan saute onions in olive oil until translucent. Add peppers, zucchini, and carrots and sauté until softened. Add tomato sauce, tomato paste, seasonings, and spinach and simmer for 20 -30 minutes 

In a saucepan boil water - when rolling add noodles and cook until al dente. Drain and rinse.

Serve pasta with a green salad and bread (we used naan because that is what we had). 

Stay home and stay safe - thanks for stopping by!