Spicy three-bean “salad”


I feel like beans get such a bad rap (rep? what am I trying to say?). Like, does anyone want to just sit around and eat a bowl of beans? I mean, I do but I’ll sit around and eat a bowl of pretty much anything. These are personal issues that I am dealing with, but I can’t assume the same of you lovely people.

My point being I made this “salad” MONTHS ago but just didn’t post it because I felt weird coming over here WITH A BOWL OF BEANS. But then I ended up just not coming over here at all and that makes me feel weird/sad too. No matter how little I post, I hope you guys know I do love my little corner of the Internet.

Anyway. Beans. In a bowl. I love dishes like this because they’re generally simple to make, fairly cheap and easy to change up depending on your tastes. By that, I obviously mean you can pour anywhere from one tablespoon to one bottle of hot sauce in this thing. This dish specifically is super change-able (it’s a word now) because you can totally use whatever beans you want! I’m always partial to garbanzo beans so those were a given for me. The green beans I got from the Farmers Market (basically so I could tell my fake internet friends that I bought fresh green beans from a Farmers Market) that I needed to use up. And kidney beans just don’t get enough love in my humble opinion. I love a good bowl of chili as much as you but let’s give these guys another chance, shall we?

The other thing we need to discuss here is spice. When you take a look at the ingredients below you might never want to talk to me again, as it’s obvious I’ve gone out of my way to destroy all my taste buds with this dish. I just really can’t help myself, and if I’m going to make beans a meal then you better believe some hot sauce is involved (and jalapenos and red pepper flakes and maybe a little fire). Of course, you don’t have to use everything. This here is my friendly reminder that cooking should be fun, and roughly 75% of my recipes here are merely meant to be guidelines.

Because I have limited kitchen/fridge/life space, I make this, eat a whole bunch and call it dinner. But for those of you with healthy, balanced lifestyles I think this would go great with grilled or baked chicken. Or throw it over some quinoa and then walk around like the epitome of health that you are. Or, eat some of this before you move onto your real dinner of ice cream, wine and Netflix. LIVE THE LIFE YOU LOVE, GUYS.


Spicy three-bean “salad”
Serves 4

2 teaspoons olive oil

1/2 yellow onion, diced

1 bell pepper (any color), diced

1-2 jalopenos, seeded and diced

3 garlic cloves, minced

One can kidney beans, drained and rinsed

One can garbanzo beans, drained and rinsed

1/2 lb fresh green beans, cut into bite-sized pieces

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1 tablespoon (or more!) hot sauce

1/4 – 1/2 cup chicken/vegetable stock

Salt & pepper to taste

Heat olive oil over medium heat. Add onions and saute them for 4-6 minutes until they start to caramelize a bit. Add in the bell pepper, jalapeno and garlic and saute until everything starts to soften up. Then add in the garbanzo, kidney and green beans and mix everything together. Add in all your spices and stir to make sure all the beans are coated in the flavor. Season with salt and pepper to taste. Cover the pan and allow everything to cook together for 15-20 minutes, checking and stirring ever 5 minutes or so. If things start to look a little dry, add in some chicken or vegetable broth.

This salad can be served warm, room temperature or cold. ENJOY!


Lemon-thyme quinoa risotto


I have been trying to write this post for almost three weeks. Every time I sit down (err lay, all of my blog-writing is done in bed because I’m obviously super professional) to write…I suddenly have no words. Like, I just stare at the screen and the recipe below and NOTHING.

Also, I’m not sure if you’ve heard but there’s this thing called the internet? And…how do I put this? Well, it’s my life. So, sometimes I’ll be writing but then suddenly remember that season two of Friday Night Lights just isn’t going to watch itself!  Or, you know, realize YouTube doesn’t exist to just sit there ( because it actually exists to teach me how to put on eyeliner and curl my hair, duh). I mean, sometimes I just mosey over to the Modern Love section of The New York Times and lose hours reading those columns. I normally only come up for air when my heart literally can’t stand it anymore.

Actually, the same can be said for Friday Night Lights because that show makes me feel all the feelings. I cried so hard when (spoiler alert?) Smash got into A&M that I had to actually stand up as to not choke on my tears. And those were HAPPY TEARS, you guys. Please just imagine what happens to me when sad things go down.


It’s a miracle I even made this dish at all because at the time I was in deep with both The Good Wife AND Orange is the New Black. And in case you guys were wondering, I do have an actual job. And I work pretty hard at my actual job. This leaves me with a limited amount of free hours to begin with, and as we’ve discussed before, I require sleep. As much of it as possible, really. What I’m saying is I devote most of my available, non-working hours to sitting in bed, watching shows on my little computer. This is when wine and popcorn for dinner comes in handy. But for those of you that need actual substance in the evening, this dish does the trick. Some dishes are just random thoughts that swirl around in my head until I decide I have an actual recipe, and this is definitely one of those.

I’ll be the first to admit that quinoa risotto is not the same as regular risotto. It just isn’t, and because you guys are my friends I’m not even going to sit here and try to pretend like it is. Regular risotto is a beautiful thing, but sometimes a little shake-up can be fun! I could try to go the “hey, it’s healthy for you!” route here, but you’ll notice the cream and cheese in the recipe so I’m not sure I can get away with that.

The tomatoes and shrimp are totally good for you though, right?! Super fresh, and I just love them both with the slightly heavy risotto. Of course, you don’t have to use tomatoes and shrimp here. Use whatever vegetable and/or meat you want! I’m pretty convinced this would be delicious with roasted vegetables and goat cheese, but I’m convinced a shoe would taste good with that combo so you might want to approach that carefully.


Lemon thyme quinoa risotto

Serves 2 (as a meal), 4 (as a side)


20 cherry tomatoes

1 teaspoon canola oil

2 garlic cloves, smashed

1 sprig of thyme


1/2 lb large shrimp, peeled and devined

1 teaspoon oil

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon ground pepper

Quinoa risotto

1 cup dry quinoa

2 teaspoons oil

1/4 cup white wine

2-3 cups warm chicken stock

1/4 cup heavy cream

Juice and zest from half a lemon

1/3 cup gorgonzola cheese, crumbled

Heat 1 teaspoon canola oil in a small pan over high heat. When hot, add tomatoes, garlic and thyme (keep the sprig intact). quickly stir so tomatoes are all coated in oil. Reduce heat to medium/medium-high and allow tomatoes to char, shaking pan frequently to keep them moving. When garlic is browned, remove from pan (because nothing is worse than burned garlic). When tomatoes are charred and most have burst, cut the heat and set aside. Remove the thyme sprig and reserve for later.

Heat 2 teaspoons oil in a medium-sized saucepan over medium heat. Add quinoa and stir to coat. Toast, stirring frequently for 2-3 minutes until starts to take on a light, golden-brown color. Add wine and stir continuously until evaporated. Add stock 1/4 cup at a time, and stir continuously until liquid is completely absorbed before adding the next batch of liquid. You’ll probably use about 2-2 1/4 cups of stock, but I always suggest keeping more on hand just in case. Make sure to taste test as you go along as that’s the only way you’ll know the quinoa is cooked through. The pot will be thick (though not as thick as regular risotto). After you’ve added the last bit of liquid, give the pot one big stir and then cover and let sit for 5-6 minutes. Once time is up, turn off the heat, remove the lid and add your heavy cream, lemon juice, zest and crumbled cheese. Chop up the thyme from your tomatoes and sprinkle in. Mix everything together and allow cheese to melt.

While the risotto is finishing cooking, prepare your shrimp. Preheat your oven to 400. Arrange shrimp on a baking sheet in a single layer. Drizzle with oil and sprinkle with salt, pepper and red pepper flakes. Toss gently with your hands to ensure each shrimp is coated. Bake for 7 minutes, until shrimp is just cooked through and pink.

To serve, divide risotto in bowls (or plates, whatever). Top with tomatoes and shrimp. Enjoy!

Roasted butternut squash and chickpea tacos with chipotle sour cream


I really do apologize for the long recipe title here. Normally, I would prefer to keep it condensed but this time I just didn’t want to leave anything out. I also wanted to make sure I was able to grab everyone’s attention, and sometimes the person who likes squash isn’t the person who likes sour cream, you know? And sometimes the person who actually eats butternut squash on a regular basis isn’t the same person who wants ALL THE TACOS (all the time). But that taco person should probably consider being that butternut squash person once in a while because clothes don’t just randomly expand when you need them to. But don’t worry taco person, we’ve got sour cream for you. And squash person can just calm down because it’s not going to kill you to have a little (dairy) fun once in a while. Also, avocado! Healthy fat!

(Do you guys know where I’m going with this? I sure don’t.)

Um, anyway. The idea for these definitely came when I realized my local Safeway sells really convenient, already-cut, packages of squash. I’m nothing if not the laziest person you’ve ever met so we know I was ALL over that. And I know it’s not really the “right” time for butternut squash, but what was I supposed to do?! Someone had taken the time to cut a damn squash for me – they deserved a taco!


Plus my life is not dictated by a seasonal Starbucks menu so squash in July (when I made these) seemed really normal to me. I’m aware that it was probably fake squash because they aren’t technically in season, but I still really don’t care. I’m sure you’ve already figured out that I just constantly do what I want, whenever I want. If I could get a damn pumpkin spice latte right now, please believe I would be drinking it. I also wear dark nail polish in the spring, watch TV shows years after everyone else, eat dinner for breakfast and frozen yogurt for dinner.

And if none of that is a good enough for you, also remember I live in a city that doesn’t believe in summer so it was definitely 50 degrees outside when this was all going down. (P.S. I love you San Francisco)


I do most of my blog cooking on weekend mornings for time and natural light purposes. It’s also the time of day when I know I’ll have the kitchen to myself, and there have been multiple occasions where I’ve caused the entire apartment to smell like garlic and onions before my roommates have even woken up. But I make up for it by paying my rent on time and being an all-around charming person. Also, let’s be honest – there are definitely worse things then the smell of garlic and onions. Recently, I’ve been house-sitting so I didn’t need to worry about hogging a kitchen with these. Though I can sometimes be a creature of habit so I definitely found myself making tacos at 8:00 a.m. on a Sunday morning, and more importantly, eating tacos by 9:00 a.m.

This is my life. Embrace it.


Roasted butternut squash and chickpea tacos w/ chipotle sour cream

Serves 2 (6-8 small tacos)

1 lb butternut squash, cubed

1 15-oz can chickpeas, rinsed and drained

1 tablespoon canola oil

1 1/2 teaspoons salt

1 teaspoon ground pepper

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/4 cup sour cream

1 chipotle in adobe + 2 teaspoons of the sauce

1/2 lime

1 ripe avacado

1/4-1/2 cup cheese (I used crumbled queso fresco, but I think mozzarella or even goat would work!)

6-8 small corn tortillas

Preheat oven to 400.

Lay squash on one side of a large baking sheet, and pour chickpeas (make sure they’ve been patted dry) on the other side. Drizzle squash and beans with oil and sprinkle with salt and pepper. Toss gently with your hands, making sure to keep the squash and chickpeas fairly separate (alternatively, you could do this on two separate baking sheets). Sprinkle the cumin and red pepper flakes on the chickpeas only and toss again. Bake for 20 minutes, take out the pan, remove the chickpeas and set aside until everything else is ready. Flip the squash and then continue roasting those for another 15-20 minutes until it’s slightly caramelized and cooked through.

While those are roasting, chop the chipotle pepper into tiny pieces. Mix with sour cream, reserved chipotle sauce and lime juice. For a really smooth sauce you can do this in a food processor. Otherwise, a spoon and some elbow grease is just fine. This is also a good time to slice your avocado and crumble/shred your cheese.

When you’re ready to assemble, heat a nonstick pan over medium-high heat. Heat each tortilla for 15-20 seconds on each side, until completely warmed through and you see a little blistering action happening. Immediately top tortilla with squash, chickpeas, cheese, avocado slices and chipotle sour cream. Squeeze a bit of lime juice over and enjoy!