Half way there...

It's been a long week, but thankfully today was the halfway mark. After a long day of work, apartment searching, Dr. visit (stupid varicella vaccination in Nebraska), playing tech support for my grandparents (whose internet is still not working an hour and a half later, I swear something was not connected, and that the Cox technician took a cable with him after he visited them that morning for 5 minutes and told them to buy a new modem), it was time to work on little man's poem of the week (Mary had a little lamb) and do his homework assignment to go with it (he actually enjoys these, finding words that rhyme, tapping out the beats, and counting things within the poem), it was time to settle in for dinner. I mentioned on Saturday that I had something else in store for the remainder of the pumpkin roasted red pepper filling for the ravioli, and here it is:

Kale and potato tacos with pumpkin roasted red pepper nacho cheese


I took medium sized potatoes, peeled, diced and boiled for about 10 minutes until slightly softened. Drained them, seasoned with garlic powder, cumin, and a little salt, and lightly pan fried in olive oil until slightly browned on all sides, at this point, I tore up about a half a head of kale, and threw it in the pan with the potatoes over low heat, meanwhile, in a sauce pan, I combined the remaining cup or so of the pumpkin/pepper mixture, added 1/2 cup of unsweetened almond milk, 1/4 cup of nooch, and liberally shaked in some hot sauce ( I recommend doing this to taste), mixed the crap out of it, let it just start to boil, and turned it down to low while i waited for the potatoes to finish cooking. I warmed up 7 tortillas (fajita size) and then filled with the potatoes and kale mixture, drizzled the pumpkin cheese across the top, and topped with diced red and yellow tomatoes. Little man never eats tomatoes (though he is a devout fan of tomato sauces) and he ate both colors of tomatoes and asked why I don't make these everyday! <3 I think we found a new Wednesday favorite!

Farmers market feasts

We hit up the farmer's market today. Sadly it was the first time I've made it this year, and they're closing up soon :( Big scores of the day were 3-5 lb organic pie pumpkins for $1 each, organic cukes for $0.50 a piece, amazing "uncertified organic" tomatoes (red, orange and yellow) for $5 a bag, roughly 12 tomatoes I think, incredible dill, fresh italian parsley, mint, and both chili peppers and cayenne peppers to make some home made hot sauce from the sweet little (now certified, I'm so happy for him that he finally made it to being officially organic) French guy. Dinner today was home made pumpkin and roasted red pepper raviolis (see pic). I used the ravioli dough recipe from vegalicious.org, for the filling I used 1/4 of a pie pumpkin that was baked, pureed with 1 roasted red bell pepper (seeded and peeled) 1/4 cup toasted peppitas, 1/8 cup toasted sunflower seeds, 1tsp italian seasoning, 1/8th block extra firm tofu ( I added this last to make it have a crumbly texture) 1 tsp olive oil, 1/2 tsp salt, 1/2 tsp pepper and a clove of garlic. This makes a ton, and even with making a double batch of the dough, I still have about half of it left over (and for a purpose, check back on Wednesday evening to see why). Then i roasted 3 of the larger red tomatoes, mixed with italian seasonings, and mashed/strained for a farm fresh marinara sauce. Topped with freshly ground gomasio mixed with a little nooch :) And a slice of challah with some earth balance sprinkled with the gomasio nooch as well.