Slow cooking and getting settled

You know what? It’s been a while since I did a standard “here’s what’s going on in my life and what I’m stuffing in my face” kind of post.

Things have been crazy lately. I moved 3 weeks ago – which…in Boston…should be declared a holiday because everyone and their mom (…and dad…and siblings, friends, acquaintances…and occasionally complete strangers… willing to schlep a couch up narrow, rickety stairwells for a case or two of beer) moves on September 1…and if you’re one of the few with off-cycle lease agreements, I envy you soo, soo much. Teach me your ways.

Anyway, the day is filled with joyous things like parking bans, families getting on each other’s nerves, thousands of inexperienced UHaul drivers, at least one box truck getting stuck under a bridge on Storrow Drive…oh, and “Allston Christmas” (as it’s been dubbed). Can’t forget “Allston Christmas.”  Screen Shot 2013-09-23 at 8.31.00 AM

I’m still getting settled – working full time makes it a little difficult to just get settled immediately. I’m still working on getting a dresser. My clothing situation is a little…disorganized….but you can be certain that after having a bed to sleep in…priorty numero uno was my (lil) kitchen. And yes, it’s the same little kitchen I baked and blogged out of more than 2 years ago!

At least the fridge is full!

At least the fridge is full!

After a couple months of relative chaos, it’s nice to start to feel more grounded and settled. Slowly getting back into the swing of things, and one of my to-do’s is get back in my kitchen more. I’ve eaten way too many microwavable or take-out meals since August…and I can feel it.

Last week, I saw a Moroccan-style slow-cooker recipe from Jenna @ Eat, Live, Run – and I knew it would be my project during the weekend. I was supposed to go to this yoga thing in the North End…but that got derailed when I pulled something in my shoulder and basically spent Saturday crying on the floor. Dramatics aside, it actually was pretty bad. Moving and breathing were not exactly easy. So when staying in and cooking became my only option…I slowly got myself (read: hobbled) to the grocery store for some missing ingredients and got to slow-cooking.

This is a really simply stew – chock full of veggies, lentils, chickpeas and great warm spices — a perfect fall dish. Plus, I’m a fan of anything I can slow-cook.

I’ll be honest; Jenna has this go on low for like 9 hours. While, I basically followed that timeline (I mean it is slow cooking after all), if you’re not headed to work or bed and or would just rather eat sooner rather than later – I don’t see the harm in cranking it to high and shortening the cook time. It is veggies after all so you won’t be annihilating any protein and ending up with hockey pucks floating in stock.

I mean, just look at all that veggie goodness — butternuts squash, zucchini, yellow and red peppers, onions, tomatoes, lentils, chickpeas…it’s just a powerhouse dish. Plus, since I live solo – I love making anything that I can make a ton of and re-heat easily, aaaand stews have the added bonus of just getting better as they sit!




I’ve been digging into this for a better part of a week now. I’ll definitely make again…maybe incorporated different, seasonal ingredients as fall pushes on.

What’s your go-to dish once the temps dip a little bit?



Butternut, Babe

Hola, lovelies!

Today I became a runner!

This is how I imagine that I obviously accurate. 🙂 and click for source

[with walking at regular intervals…shh] 

Seriously, though, I had a great first day for my lil’ training. With pre-determined intervals of walking and running, I completed 2.1 miles and came away feeling great.

I think it was the first time in forrrever, that I haven’t cramped while running – my bod is notorious for side-stiches. Plus, though while my breathing wasn’t fantastic (my lungs just suck…I was in the hospital as a babe because of ’em), it wasn’t terrible (aka I didn’t feel like anyone I passed looked at me like: “Hey, whooo is that wheezing chick?”). #WIN!

It really pumped me up for the day – and I was phenomenally productive – which is always great.

One of my productive moments? Dinner.

Okay, so I’ve been craving butternut squash ravioli like crazy. I know it’s not really the season yet…but it’s been on my mind for the last few days now. Perhaps it’s those wonton wrappers that stare me in the face every, single time I open up the fridge.

Today I was determined to make them…and not fill them with tonnns of cream and cheese (though some cheese 🙂 ).

So I simply played it by ear and soon I had Roasted Butternut Squash Ravioli in a Sage “Butter” Sauce. Happy Monday.

I first roasted the squash (salted them and used some spray oil) – 400 until they were brown and then lowered it to 375 so that they would cook through without burning. Not sure on time.

When the squash was done, I threw it in the food processor along with 3 (or 4, I can’t remember exactly) Tbsp of Part-Skim Ricotta, a half-teaspoon of cinnamon, and a little sage and salt, to taste.

I then spooned approximately 1.5 (pretty generous) teaspoons into each wonton skin. For the record this makes way more than just 10 wontons worth of filling. I plan on using it as a pizza “sauce” sometime soon.

Closed them with the help of just a little water.

Boiled them in salted water super quickly (these look so little time that I honestly can’t even guestimate). Then drained them and threw them into a sauce pan with some melted smart balance and a few sage leaves.

Let them soak up the goodness in there for a sec and then split it into two, super delicious servings.

These were gone in… mayyybe a minute (and that includes me gabbing about randomness). Soo good. These will be made again soon. 

  • What makes you super productive? I was surprised at how running really got the day rolling for me.