Posted by Megan | Budget, Budget & Quick, Quick, Sides, Snack

DSC_0201We had the most epic weekend this past weekend. I got to check two things off my bucket list: see a Beatle perform live and meet an idol. On Friday, we drove down to Portland after work to see Paul McCartney perform. It was an unbelievable production, lasting 3 hours. Of course the music was incredible, but so was the artistry of the lighting, graphics, media, pyrotechnics, everything. It felt surreal to see an artist as influential as Paul perform and he was truly a gentleman and a real class act. He told stories, paid tribute to friends, performed a variety of songs from all stages of his career and genuinely seemed grateful to still be performing sold-out concerts worldwide. I can’t fully describe what an amazing experience it was to see him. Let’s just say I cried. A lot. It was overwhelming.

We drove out and back to Portland on Friday Spicy Black Bean and Artichoke White Bean Dipsnight, so we slept in hardcore on Saturday (thanks Spurs for having a Monday game this week) and then I spent most of my day at the Humane Society, manning SMAM-ALOT (small animal adoption event) and feeding cats. Then we went out for good Chinese with our friends Trevor and Emma, which resulted in a fun evening for all! On Sunday, we continued to catch up on our sleep and Will played his soccer game while I ran a 5K. Then we went up to Seattle to watch Reign’s home opener. But the exciting thing was, Megan Rapinoe was signing autographs before the game! She’s still out with her ACL injury, so that was her contribution to Reign that day. We stood in the bright sunshine to meet her and when we did, she was just the best. We got her to sign a couple things and then I think I completely threw her off when I asked who her favorite Premier League team was! She thought about it for a moment before saying “Leicester, this season” to which I responded “That makes perfect sense. Sadly, we’re Spurs fans so we’re hoping for a different outcome.” She laughed and then said that she really enjoyed watching Spurs play because they were “fun to watch.” And then it was the next persons turn in line. But how fun! Megan Rapinoe, world-famous, world-class soccer player, American hero, thinks Spurs are fun to watch! Huzzah! We went on to watch the game (sadly, a loss!) before shuffling home, totally beat from an awesome weekend.

These recipes! Just a little something fun for inspiration for your next dinner party, cookout or end-of-year potluck. The black bean recipe definitely has some kick to it and the artichoke recipe is a strong flavor, but both are good in their own ways 🙂

Preparation Notes: I didn’t change anything because this was so easy! I didn’t use a ton of black bean liquid because I like a thicker dip, personally.

Black Bean Chipotle Dip (adapted from The Kitchn)Spicy Black Bean Dip
1 15-oz. can black beans
1/2 can chipotle chile in adobo
1/4 cup plain Greek yogurt

Separate your beans from their liquid (don’t drain or rinse) and set the liquid aside in a separate bowl. Combine the beans, chile in adobo and yogurt in a food processor (or blender), processing until smooth. Add some of the bean liquid, about 1 tbsp at a time, to get a thinner consistency. Add as much or as little bean liquid as you would like! Season with salt, serve and enjoy!

Recipe: The Kitchn: Black Beans + Chipotle Chiles in Adobo Sauce + Greek Yogurt

Preparation Notes: I left out the lemon zest and used lemon juice from a bottle, not a fresh lemon. I didn’t have parsley on hand either. If I did it again,

Vegan Artichoke White Bean  Dip (adapted from The Artichoke White Bean Dip
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can artichoke hearts, drained
1 tbsp lemon juice
2 cloves garlic, minced
Red pepper flakes, to taste
1/4 cup EV olive oil
S&P, to taste

Place cannellini beans, artichoke hearts, lemon juice, garlic, and crushed red pepper in a food processor and blend until fairly smooth. With the motor running, slowly drizzle in the olive oil, then season with S&P. Serve and enjoy!


Recipe: The Kitchn: Vegan White Bean Artichoke Dip


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