this girl

had a birthday yesterday. and went and sat in a sauna for 45m and then had some amazing korean bbq and was spoiled by some friends. it was fabulous. and there's more to come this week.

haven't been cooking much lately. i've got wedding brain, which is nice, but all consuming.

with that, i leave you with this...

the way the universe moves

It's so funny to me how things work. I read a handful of blogs on a weekly/monthly basis.  I have my favorites that I go to when I'm bored at work or looking for something new to cook.  There's places I go very infrequently but love just the same.  I think I've said this before...but bloggers seems to ruminate over the same things...we play around with the same recipes, the same crafts, the same challenges, the same joys.  Obviously, they aren't the same but you know what I mean...we all dabble in our own creative wells and often times themes are very similar, if not the same. 

I'd been sitting on that last post for over a month, I had to go back and re-edit my "time frame" over and over. So, its amazing to me when this happens...I'm struggling with blogging and I stumble upon Joy's 10 real blogging tips.  Great post, my favorite was #10...the support.  It is amazing how much support is in this community.  Then, yesterday, I was reading Food Love Writing...Shanna's blog was one of the first blogs I started to follow 3 or 4 years ago.  I haven't been as fervent a reader as most but I always find comfort in her writing, in her exploration of life, of love and following the directions life points her in. Anyway, she posted this on the 10th, which led me to this from back in June.  And it was like a light bulb went off...  Sure, it sounds cliche to say that both of these posts resonated deeply with me...but they did. So, even if she never knows, thank you Shanna, you've helped clear my head, helped pat me on my butt and point me in the right direction, reminded me it's okay to go at my own pace. Thank you.   

And!  Here's some food.  Rory is on the road again, so I'm on my own and when that happens I do one of two things: make some really bad food OR only eat greens with some other stuff.  Greens!

Wilted Kale with lemon and Garlic over Creamy Polenta (Vegan + Gluten free!)
Polenta slightly adapted from food52

Wilted Kale w. Lemon & Garlic 
over Creamy Polenta

2 cups polenta (not instant - coarse cornmeal)
1 tablespoon of salt
1 or 2 bunches Tuscan Kale, de-ribbed and chopped into strips
3 cloves of garlic, chopped
juice from half of a lemon
olive oil
salt + pepper

POLENTA
Read my recipe but also look at the original one...Begin with that polenta, it will take at least an hour.  If you're anything like me, don't realize this until you begin to cook at 8pm, but carry on nonetheless.  The recipe calls for a double boiler, oh how I wish I had one.  Instead I took the pot and bowl method.  
1. Bring both your top pot and your bottom pot to a rolling simmer - the water should be touching the bottom of the top pot or bowl.
2. Make sure all 2 cups of polenta are in a measuring cup that is easy to pour with - have on hand. Once water is rolling, take a wooden spoon (preferably with a long handle) and stir in one direction to create a vortex in your bowl/top part of the double boiler. (Original Note: This is critical because, if you simply slosh the water around, you create lumps in the polenta that are almost impossible to remove. (If you do get lumps, don't worry -- just mash them against the side of the pot now.))
3. Drizzle in the polenta, keep stirring - never stop stirring, this motion makes it NOT lumpy...and everyone wants that no one likes lumpy polenta - if you do, please explain. Once all the polenta is in, you don't have to stir so fast but you cannot stop stirring. Lower your heat a little, not a ton.
4. Keep stirring for about 5 minutes. I forgot to put a lid on it, but the original recipe says to do this. I think this would have quickened my process a lot. SO, do that and if you don't have a lid, use foil.  Stir ever 30 minutes or so, checking for doneness.  It should be yellow (very), smooth, shiny and sweet...if its still bitter, cook it a bit more.
5. At this point, it can see for like 4 hours. This makes SO much polenta guys. I put mine in a muffin tin and then in the fridge to make polenta cakes for breakfast/lunch/or dinner. Let them sit overnight, covered! Then put in an air tight container separated by wax paper. Fry em up later - yum.

KALE
This is the easy part. : ) And quite frankly could be any green you want, well, not lettuce. Gross.
1. De-rib and chop kale, set aside. Chop garlic, set aside. Grab your lemon, set aside. Grab your pan and olive oil. Heat pan on med-high heat, when ready pour in olive oil.
2. When oil is hot, throw in kale. I did this in rounds because I used SO much kale, which it just fine. 
3. When kale begins to wilt throw in garlic, salt and pepper it. Then squeeze half a lemon and reduce the heat.  Try to time this out so its done and hot when your polenta is ready to be served.

Put some polenta in a bowl, cover with kale and enjoy.  At this point too, you can put some parm on it, hot sauce, more salt and pepper, a poached egg...its all up to your mouth and belly. 

Enjoy.
xo

over three months

That's a long time and I'll be honest, I haven't felt the pull to get back here. I've made some great meals and even taken a bunch of pictures but was missing the desire to write it out. Maybe I'm hoping for some divine inspiration - but then again...the art of creating is to DO and CREATE...

So, three months into 2013 I vow to work harder here, promise, but I'm going to go at my own pace.

And, wedding brain is a real thing!  I can do nothing but think about planning.

xo

Pop Songs!

This is what I'm feeling about tonight! Tonight is my first staged reading with my new company and couldn't be more excited!  There's all these new things happening, well, they aren't new they've just been "dormant" in my life for a bit and it's such a rush to be working these muscles again.  There's also an aspect of fear...but that's what we do best as actors, we embrace fear and use it to our advantage.  We make it beautiful on stage.

I read all these articles and columns about how to be a better actor - to ward off the fear of acting - to overcome obstacles...bottom line, it's different for all of us.  I had a conversation with a friend of mine a long time ago, in which we talked about getting there was half the battle...it was when I moved to NYC, I was there.  Then things shifted and changed and I was existing there and working and acting and creating.  Then things shifted again and I was in LA.  Figuring it all out again...starting over at 29.  I don't know what's going to happen next or where this is supposed to go but I feel excited about it again.  I feel like the wheels are starting the move, the cogs are getting oiled.  Like I was recently told, "you haven't 'lost' any time...time doesn't matter, you just have to do something." Baby steps.

Here's to new beginnings.  Here's to ACTUALLY setting goals and accomplish-able ones.  Here's to re ignition.  Here's to blowing oxygen on an open flame...

Also...here's to just doing work and not being so over dramatic.

so much so much so much

I have so much to fill you in on.  Right now, however, I can't...but I will, promise.  But a friend through my CSA posted this and I felt the urge to share.

We had a proposition on our CA ballots this year.  Prop 37, it was to label GMO foods.  Sadly, it didn't pass...but there's a movement behind it so it's only a matter of time. I found this article/list interesting. ... food for thought, esp. those who opposed it.

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing

Read more: http://www.motherearthnews.com/real-food/gmo-foods/zw0z1209zkin.aspx#ixzz2CbUAGsZX

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing)

Read more: http://www.motherearthnews.com/real-food/gmo-foods/zw0z1209zkin.aspx#ixzz2CbTzt5p1

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing)

Read more: http://www.motherearthnews.com/real-food/gmo-foods/zw0z1209zkin.aspx#ixzz2CbTzt5p1

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing)

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing)

Read more: http://www.motherearthnews.com/real-food/gmo-foods/zw0z1209zkin.aspx#ixzz2CbUAGsZX

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing)

Read more: http://www.motherearthnews.com/real-food/gmo-foods/zw0z1209zkin.aspx#ixzz2CbUAGsZ

Organic Brands Not Financially Supporting the Effort to Label GMO Foods (Hain Celestial) or Their Parent Company is Actively Contributing Funds Against the Initiative (*).

• Applegate Farms
• Newsman’s Own
• Trader Joes
• Alba Botanica (Hain Celestial)
• Alexia (Conagra)*
• Almond Dream (Hain Celestial)
• Arrowhead Mills (Hain Celestial)
• Avalon Organics (Hain Celestial)
• Bear Naked (Kellogg)*
• Casbah (Hain Celestial)
• Cascadian Farm Organic (General Mills)*
• Celestial Seasonings (Hain Celestial)
• Daily Bread (Hain Celestial)
• Danival (Hain Celestial)
• DeBoles (Hain Celestial)
• Earth’s Best (Hain Celestial)
• Ethnic Gourmet (Hain Celestial)
• French Meadow Bakery (Rich Products)*
• Gardenburger (Kellogg)*
• Garden of Eatin’ (Hain Celestial)
• Greek Gods (Hain Celestial)
• Hain (Hain Celestial)
• Health Valley (Hain Celestial)
• Honest Tea (Coca-Cola)*
• Horizon Organic (Dean Foods)*
• Imagine (Hain Celestial)
• Izze (PepsiCo)*
• Jason (Hain Celestial)
• Kashi (Kellogg)*
• Larabar (General Mills)*
• Linda McCartney (Hain Celestial)
• MaraNatha (Hain Celestial)
• Morning Star (Kellogg)*
• Muir Glen (General Mills)*
• Naked Juice (PepsiCo)*
• Odwalla (Coca-Cola)*
• Rice Dream (Hain Celestial)
• Rosetto (Hain Celestial)
• R.W. Knudsen (Smucker)*
• Santa Cruz Organic (Smucker)*
• Sensible Portions (Hain Celestial)
• Silk (Dean Foods)*
• Spectrum (Hain Celestial)
• Sunspire (Hain Celestial)
• Terra Chips (Hain Celestial)
• Westbrae Natural (Hain Celestial)
• Westsoy (Hain Celestial)

Companies Financially Opposing the Initiative to Label GMO Foods.  

• Abbott Nutrition ($3,918)
• Bayer Cropscience ($1.5 million)
• Biotechnology Industry Organization ($250,000)
• Campbell Soup Co ($179,545)
• Coca-Cola ($1.2 million)
• ConAgra Foods ($1 million)
• Counsel for Biotechnology Information ($375,000)
• Council for Responsible Nutrition (CRN)
• Dean Foods ($253,000)
• Dog Agrosciences ($815,200)
• DuPont ($4 million)
• General Mills ($520,000)
• Godiva Chocolatier ($30,666)
• Grocery Manufacturers Association (GMA) ($375,000)
• H.J. Heinz ($10,445)
• Hershey ($283,753)
• Kellogg ($632,500)
• Kraft Foods ($34,405)
• Land O’Lakes ($59,322)
• Mars, Incorporated ($100,243)
• Monsanto ($7.1 million)
• Morton Salt ($14,879)
• Natural Products Association (NPA)
• Nestle ($1 million)
• Ocean Spray Cranberries, INC. ($60,546)
• Pepsico ($1.7 million)
• Rich Products ($225,000)
• Sara Lee Corporation ($246,766)
• Smuckers ($387,000)
• Sunny Delight Beverages Co ($93,795)
• Syngenta Corporation ($178,700)
• WM. Wrigley Jr. ($116,866)

Sometimes it's not worth a picture

So, tonight I cooked.  I was in the mood for pasta but had an acorn squash to use...with a little help from the Kitchn I discovered this: Penne with Acorn Squash and Pancetta. (here) Not having everything, I did my typical I substituted, which as we know is typically fine.  But tonight, something happened....the meal I got excited for failed me.  It wasn't bad it just wasn't awesome and, you know I expect awesome 9 times out of 10.  I think my squash was over cooked, I used too much bacon, my spices didn't have enough of a punch...something.

At the end of a very rich and filling meal I decided I don't like cured meats and winter squashes - I like them each with other things, just not each other.  I almost feel a cardinal sin happening when I say that but it's true!  Such is the kitchen sometimes.

On another exciting note - last week two things happened that felt like I was finally finding my footing again, like Jordan was stepping back into her skin.  I had an audition for a theater company called the Vagrancy.  A handful of young New Yorkers (not all of them are NYCers) transplanted to LA for various reasons who all found each other.   They have all decided to work towards the company's mission:  

The Vagrancy creates visceral work that seeks to touch the human spirit. We embrace fear, vulnerability, and embarrassment - inviting the audience to experience a communion. We hope to spark a dialogue of questions and compassion, exposing a shared universal truth. We forge new, lesser-known, and classical works with that ineffable something. Duende.

When I was done with my audition, I felt good.  I felt like I stepped back into the room with my head up and ready to play.  It was a great feeling, regardless of what the outcome was going to be.  Fast forward to Thursday and I got asked to join the company!  So, I'm excited to announce that I am a new company member of the Vagrancy and can't wait to start playing again.

Also on Thursday, I went to a yoga studio.  It's been ages, AGES since I've been in a studio.  Yoga is my jam.  It's my balance.  It's my peace and it's been out of my life for a very long time.  Here I was committed to walking back into the classroom.  And what a class I walked in to!  I got my ass handed to me.  I don't think I've ever sweat that much from a non-hot class.  I don't know if it was my ego getting in the way or what but it was a very, very hard class and I left in pain.  I learned that my body has tightened up with lack of stretching and too much tense driving and computer sitting.  My body was yelling to move and move it tried.  I went again today and loved it.

What I guess I'm trying to acknowledge is being back to a familiar.  Or at least beginning to explore the familier in a new way and new place.  It's always a new lesson so we'll see how I learn it this time.  I'm coming up on my 2 year mark and there's no time like the present to move and explore things.

Hope you're voting tomorrow.  I don't care who you vote for (I mean, I do but I won't pressure you) I just want you to vote. 

Hope your weeks gotten off to the right foot!

some winter warming food!

As you may know, I'm engaged, have been for almost a year and a half.  I've loved every minute of being engaged. LOVED it.  My fiance is my best friend.  He's someone whom I trust with my whole person, he's the person I turn to when I need to advice or guidance, he's who I laugh with the most and he's the person who makes me a work to be a better person.  We just went wedding venue shopping and I can't wait to plan this celebration with my best friend, to make the most amazing dinner party where someone I know will be wearing white (ivory, are we kidding? white? no, thanks) and our friends will be dressed up and having a blast.  I can't wait to share.

On my food note, I've been cooking a lot.  We've got a lot of veggies from our CSA.  Tonight I wanted to use my butternut squash.  I was just going to roast it but while watching the debates I went over to Smitten Kitchen (if you go right now, that Mosaic apple tart looks freaking amazing) and found a tasty looking dish. (My belly is so warm right now, it's so satisfying!)  As I am want to do, I used what I had, made some exceptions didn't use some things.  Below is what I used and here is the link to the original!

Butternut Squash & Chickpea Moroccan Stew, of sorts
Adapted from Smitten Kitchen

Ingredients
1 pound butternut squash, cubed
2 large carrots, peeled and diced
6 long beans, chopped into bite-sized pieces
1 can drained chickpeas
1/2 28oz can crushed tomatoes
2 cloves of garlic, chopped
1 small to medium onion, chopped
1 tablespoon cumin (ish)
1 teaspoon paprika
just shy of 1 tablespoon of cinnamon (original calls for a cinnamon stick...)
1 teaspoon red pepper flakes
1 tablespoon olive oil
1/2 tablespoon unsalted butter
2 cups water (could be veggie or chicken stock0
juice and zest of 1 lemon
salt & pepper to taste

Directions
1. Heat a 6-8 qt pot with a lid with olive oil and butter until they are shiny, add the onion, garlic, cinnamon, red pepper, cumin, salt and better.  Let cook until onions are translucent.
2. Add the squash, carrots and long beans.  Add more salt and pepper and the paprika, cook until a little tender.
3. Stir in tomatoes, chickpeas, water and maybe after you taste it add some salt and pepper to taste (taste ! taste ! taste!)
4. Bring to a boil then reduce the heat and cover for about 10/15 minutes until tender.  Add the zest and lemon juice, simmer some more.
5. Serve over cous cous, trader joe's harvest blend, barley, pasta, brown rice...whatever.  Put a dollop of plain yogurt with some slivered almonds and enjoy.

This was so filling for a girl who typically wants seconds, I didn't need more than a bowl.  Add whatever veggies you want, just remember to add the ones that take the longest in the beginning and so on.  Serve with chicken or beef or lamb maybe...It'll all be good.

I have an audition tomorrow for a theater company out here in LA...wish me luck!
xox