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Someone Ate This

Just a quick post to share this gem with you all.

This is essentially the exact transcript of several multiple hour Skype conversations Rach and I have had while scrolling through Pinterest, looking for the worst photos of the worst food. 

I’ve been sick lately and have been weirdly craving and eating a lot of couscous and have been decidedly uninterested in eating any veggies, but what have you guys been eating? Hopefully I’ll get inspired and get out of my veggie-less couscous funk! 


Help! My CSA box is taking over my fridge!


Since I’ve been gone skiing so many weekends, I’m not going through my CSA box as quickly as I used to, and I need fun, new recipes to use up some veggies I have sitting in my fridge!  In the comments, please post recipes!  I want to use up:

-bok choy

-rainbow chard

-green garlic

-okame spinach

I have one small sweet potato and three small red potatoes too.  HELP!

Kraagen’s Cutie and Lime Shrimp Tacos with Guacamole

Jeff took the reigns on making shrimp tacos for us for lunch today. I kind of want to demand he makes this at least once a week. This weirdo beardo knows how to make a good taco!


For the shrimp:

  • 3/4 pound large shrimp, peeled
  • Juice of a california cutie
  • Juice of a lime
  • Tablespoon of olive oil
  • 1 clove garlic, crushed
  • 1/4 teaspoon or less? of crushed red pepper
  • Dash of coriander and cumin
  • Salt and pepper
  • Red bell pepper and 1/2 onion sliced thinly


Marinate the shrimp with the juices, oil and spices for about half an hour. Saute the bell pepper and onion in olive oil until soft and browned/charred to your liking. Add the shrimp with a little marinade and saute until just opaque and firm, but don’t overcook.


  • 1 1/2 to 2 avocados
  • Juice of half a lime
  • 2-3 tablespoons finely minced onions
  • 1 whole jalapeno seeded and minced
  • 8-10 cherry tomatoes, diced

Mix it up!

Top corn tortillas with the shrimp/pepper/onion mix and top with guacamole. Serve with grilled asparagus (preferably made on a george foreman..because it’s too cold to grill outside).

Bacon Wrapped Cod with Roasted Broccoli and Lemon-Mayo Sauce


I’ll be making this again and again! It was so, so good.  

The recipe was admittedly stolen from Jamie Oliver’s Here. I made a few changes though. 


  • 1/2 onion, sliced
  • 2 heads broccoli, cut into florets
  • Olive oil
  • 2 Cod FIllets
  • Italian Seasoning
  • Zest of 1 lemon
  • Salt and Pepper
  • 6 slices bacon
  • 1 egg
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 1 T dijon mustard


Prep the Bacon: Preheat your oven to 425. Lay the bacon out on a sheet pan kind of smooshing it/ stretching it to make it as wide and thin as possible. Bake in the oven until cooked through, but not quite starting to brown. Pull it out and let cool for a while while you assemble other things. 

Make the veggies: Throw the onions and broccoli onto a baking sheet with salt, pepper and olive oil and pop that in the oven. 

Make the fish: Heat a pan over medium high heat with avocado oil or olive oil (or whatever oil). While that’s heating, prep your cod: season it with italian seasoning, a little salt, pepper and the lemon zest. Lay out three piece of bacon and place the fish on top, roll the bacon around the fish. Place the bacon wrapped fish in the pan with the overlapping-ends-of-the-bacon side down. Be careful not to splash yourself with hot oil. Cook for about 1-2 minutes per side, turning once to get some browning on the bacon. Place the bacon wrapped fish on the same baking sheet you had the bacon on before and put it in the oven once it looks like the broccoli is almost done. Cook the fish until it’s firm to the touch and flakes when you press on it, but is still moist. 

Make the lemon mayo sauce: While things are baking, grab a tallish container and add in an egg, a squirt of dijon and the juice of the lemon you zested (you better not have thrown it away!) and a good glug of olive oil (maybe 1/4 to half cup- this makes a lot but is really good!) Blend it up by putting your immersion blender on the bottom of the cup and turning it on and not moving it. You will see mayo start to form at the bottom and slowly become mayo towards to top. When the mayo reaches close to the top, slowly lift the blender from the bottom to the top to blend it the rest of the way. Season to taste with salt and pepper. Add a little more lemon juice and blend again if you think it needs it. Or you can just stir some lemon juice and pepper into regular mayo, but it won’t be as good. Spoon this sauce over the broccoli and fish like there’s no tomorrow and enjoy!


My Favorite Breakfast Hash


This is one of my favorite breakfasts to cook up on a lazy saturday when I wake up late and don’t get around to making anything until is basically questionably lunch time. The parsnips could be replaced with sweet or regular potatoes, but I like the flavor of parsnips- they have a sweet unique taste kind of like a carrot.


  • 1 large parsnip, peeled and shredded
  • 10-15 brussels sprouts, sliced (into disc-type shapes)
  • 1/4 small onion, diced
  • 4-6 crimini mushrooms, sliced
  • 1 tsp coconut oil for cooking (or whatever oil you want)
  • 2 eggs to fry plus oil to fry in (I’ve been loving avocado oil lately)
  • Diced Ham (Optional)
  • Salt and Pepper


1. Microwave the shredded parsnips for 2-3 minutes or until they soften a bit to speed up the cooking process.

2. While those are in the micro, heat up a pan with the coconut oil and add the onion, sautee.

3. Add the parsnips and sautee until lightly browned, stirring often.

4. Add in the brussels sprouts and mushrooms, and sautee a bit more until it’s all softened.

5. Turn the hash to low while you fry up a couple of eggs and some ham on the side. Mix the ham into the hash if desired.

Hash Cooking

6. Top the hash with the egg and douse with some good hot sauce.

7. Eat up, buttercup! Preferably while watching some good reality TV and drinking a coffee with almond/coconut milk.

Singapore “Noodles” with Shrimp


Well, I decided I would give spaghetti squash another try. I was at the farmer’s market yesterday, and, on a whim, picked up the biggest one there. I wasn’t intending to use it today – I had also bought some sunchokes that I was very excited to roast – but then, on Pinterest, I saw a picture of spaghetti squash. I realized that I was probably never going to love it as a pasta replacement (especially given my love of zoodles), but it’s a perfect replacement for Chinese rice noodles. It’s the same thickness and somewhat similar in texture. While Google assures me I’m not to first to think of it, all the spaghetti squash recipes I’d ever come across used it in pasta dishes, not Asian noodle dishes, so I was kind of proud of my idea.

I decided to attempt spaghetti squash Singapore noodles. I glanced at a couple recipes but didn’t follow any single one (and the only one I found that used squash looked gross and unlike any Singapore noodles I’ve ever had), so here’s what I did:


  • 1 large spaghetti squash, roasted
  • 2 carrots, julienned
  • 1 small onion, sliced thinly
  • 1 bell pepper, sliced thinly
  • 4 green onions, chopped
  • kale or chard (optional)
  • garlic
  • ginger/ginger powder
  • 1 lb shrimp
  • coconut and/or olive oil
  • 3 tbsp. curry powder, or maybe more; I tend not to restrain myself with curry.
  • 3 or 4 tbsp. low sodium soy sauce
  • 4 tbsp. sriracha
  • 1 tbsp. sesame oil
  • 1 tsp. oyster sauce
  • sesame seeds

I sauteed the onions, bell pepper, green onions, carrots, garlic, ginger, and a few leaves of kale and chard (from my garden!) in coconut oil while the squash roasted, then set the veggies aside. I roasted the squash according to Daria’s recommendations in her first post. The reason I didn’t like spaghetti squash on my first attempt was the crispness of the noodles. So after roasting it with olive oil for 40 minutes at 375, I added some water to the bottom of the pan and stuck it back in for another 15 minutes or so.

After scraping out the squash, I tossed it with curry powder and olive oil and sauteed it. A lot. I was determined to cook the crispness out. I did, but it took awhile. Then I added the veggies back in and sprinkled on some sesame seeds. I mixed the soy sauce, sriracha, oyster sauce, and sesame oil, added the mix, and put the burner on low while I fried up the shrimp – just a couple minutes on each side in olive oil on medium heat, until cooked through. Once the shrimp were tossed in, it was done!

The verdict on Spaghetti Squash, Round Two?

DELICIOUS! Colin went back for thirds. I ate a bowl and a half. I will definitely use it again in Asian dishes. So thank you, Daria, for making me feel obligated to give spaghetti squash another shot!