So I have a question for you all – is it socially acceptable to put “Subject Matter Expert in Chickpea Roasting” on a resume? Yes? No? Okay, well maybe we’ll put that idea on the backburner for now.
It’s been a while since I gave a life update here, and I miss sharing my thoughts with you all. (Even though someone commented the following on one of my recipes on reddit: “Why does every recipe poster out there have to give a multi-page life story before posting the recipe?”) ¯\_(ツ)_/¯
ANYWAYS. Things are going pretty well! To be honest, I kind of lost my recipe-developing mojo this summer and wasn’t creating as much as I would’ve liked to. But for whatever reason, I’ve been on a recipe-developing spree lately and I might have to go back to posting twice a week to fit them all in by season! It’s been great embracing seasonal produce again and creating something that’s in harmony with the earth’s rhythm.
But then there’s also the whole “What should I do with my life?” question that looms over everything. I AM doing some job-searching right now, but I’m allowing myself to be a little bit picky. What I learned from my foray into the corporate world is that money doesn’t buy happiness; and that if you’re going to spend 40-50 hours a week in an office, you better be doing something you like. With that ethos in mind, I’ve only been inquiring after positions that really seem like they’d be a good fit for me in the social media / marketing field. I took marketing courses in association with my Business Management degree, and I’ve learned a LOT about social media by being a blogger. But more importantly – I love doing that type of work. I feel so passionate about it!! And I truly believe that if you’re passionate about what you do, you’re 100% better at it.
So that’s where I am in life right now. Still figuring things out, but way happier and healthier than I was a year ago. 🙂 Cheers to the future!!
- 1 Acorn Squash
- 1 Red Onion
- 1 15-oz Can Chickpeas, rinsed
- Drizzle of Extra Virgin Olive Oil
- ½ Tsp Salt
- ½ Tsp Chipotle Chili Powder
- ⅛ Tsp Cumin
- The seeds from the Acorn Squash
- Drizzle of Extra Virgin Olive Oil
- Pinch of Salt
- Pinch of Cayenne Pepper (optional)
- ¼ Cup Tahini
- ¼ Cup Water
- ¼ Cup Extra Virgin Olive Oil
- Juice from 1 Lime
- ½ Tbs Maple Syrup
- 1 Clove Garlic
- Handful of Cilantro
- ¼ Tsp Salt
- ¼ Tsp Pepper
- Mixed Greens (however much you like)
- Sprouts (optional)
- Sesame Seeds for crunch
- Fresh Cracked Black Pepper
- Start by preheating the oven to 425 degrees F.
- Then, prep the stuff that will be roasted. Start by cutting the acorn squash. I cut mine in half, lengthwise, then scooped the seeds out (don't throw out the seeds though, we'll use them!). Then I cut it into slices. You can keep the skin on!
- Then, peel the outer layer of the red onion off and cut it into wedges (as pictured).
- Next, rinse and drain the can of chickpeas, being sure to dry them well.
- Finally, assemble your squash, red onion, and chickpeas on a baking sheet (I lined mine with parchment paper). Drizzle everything with a little olive oil, and sprinkle with the spices listed above (salt, chipotle pepper, cumin).
- Roast the veggies and chickpeas in the oven for 25 minutes, or until everything is tender.
- When done, remove from the oven and set aside to let cool.
- Wash the seeds you reserved from the acorn squash and rinse them to remove any gooey stuff. Dry the seeds well with a paper towel.
- Bring a DRY pan to medium heat on the stove. Once the pan is hot, add in the seeds and dry-toast them until they've just been browned.
- When the seeds are done, transfer them to a bowl. Toss with a tiny drizzle of olive oil, with a pinch of salt and cayenne (if desired).
- Combine all dressing ingredients into a blender and blend on high until smooth and creamy. Taste, and adjust seasonings if necessary - i.e. add more lime if you like acid, more pepper if you like spice, etc.
- Assemble your bowls. Start with a layer of mixed greens and sprouts. Then, add on as many roasted veggies as you like. Drizzle everything with the cilantro tahini dressing, and top it off with sesame seeds and the roasted acorn squash seeds. (Then I always complete my bowls with a sprinkling of fresh-cracked pepper.)
Link of the Day:
Soup, stew, chowder, bisque, broth – You name it, I’m there. And this Chickpea Noodle Soup from Will Frolic For Food looks like it takes the cake.