LA Wildfire Resources

NOTE: these are normal human-who-uses-the-service referral links for things I use and adore because they have allowed me to travel the world on a budget.

UPDATE: Y’all got SCF to notice me! Scott’s Cheap Flights just provided me with an affiliate link, replacing my old referral link below. (It’s all the same to you, but noting for transparency’s sake.)

Going (formerly Scott’s Cheap Flights) // I’ve been a member since 2019 - it’s how I got from LA-Paris for $300 round trip, LA-Auckland for $600 round trip, and more.

Chase Sapphire Reserve // The best travel credit card, hands down. Budgeting and using a credit card instead of debit card/cash for daily purchases has allowed me to travel across the world on points alone. Don’t get a credit card unless you’re financially prepared to pay the balance every month!!

YNAB (aka You Need A Budget) // Changed my relationship with money and, therefore, my life. I’ve been using it for almost a decade! The first and only budgeting system that has worked for me, and I will sing its praises till the cows come home.

INGREDIENTS

2 lb. carrots, cut into 1-inch pieces
 (peeled for smoother texture, unpeeled for rustic texture)
2 Tbs. butter, cut into 2 pieces

2 Tbs. heavy cream

2 Tbs. extra-virgin olive oil

1-1/2 Tbs. finely chopped fresh mint
1/2 tsp. finely grated orange zest
Josu Spicy Citrus Salt or Kosher salt 
Hot sauce to taste

DIRECTIONS

Put the carrots in a saucepan with enough cool water to cover by at least 1 inch. 

Add 1 tsp. salt and bring to a boil. 

Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.

Drain well in a colander, letting the steam rise for a few minutes. 

Heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.

For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.

For a smooth texture, purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.

Season to taste with Spicy Citrus salt, more orange zest and/or hot sauce before serving.

Kale Artichoke Instant Pot Soup
with love from (Becca’s bff) Beebe

**Double batch, freeze half or feed a lot of people

Ingredients:
Ghee - roughly 2 Tbsp
Olive Oil - roughly 2 Tbsp
1 medium onion sliced
1 head of garlic minced
Salt
Pepper
Brown mustard
1 Lemon
Baby kale - 2 boxes
Frozen artichokes - 2 bags
Broth of choice (recommend chicken bone broth or vegetable broth if vegan/vegetarian) - 2 bags/boxes

Optional:
Chicken
Roasted mushrooms
Crushed red pepper
Chili oil
Turmeric

Tools:
Instant Pot
If using a stock pot/stove, follow instructions but at “set to soup” step, cover pot and simmer for several hours. Let it go as long as you can stand before adding optional ingredients and final seasoning to taste.

Instructions:
Set instant pot to sauté

Add ghee and olive oil (optional: add chili oil)

Sauté onion til translucent

Add garlic

Keep sautéing until onion is caramelized about 20 mins (can turn it up to medium once onion and garlic are both translucent)

Add bone broth

*BLEND GARLIC AND ONION WITH BONE BROTH and return to instant pot

Add 1 T brown mustard

Add juice of one lemon

Salt and pepper (I like a lot of salt but you can always finish with more when serving)

Optional: add crushed red pepper

Add frozen artichoke and baby kale

Fill instant pot to Max line with water or additional broth

Set Instant Pot to Soup

Let cook and decompress all on its own (a couple hours?)

Add optional ingredients: roasted chicken and/or roasted mushrooms

Season to taste. Salt and pepper for sure. I served with the Josu garlic salt & mushroom salt. Topping with chili oil takes it to the next level.

For varied palates, season portions individually.

The next day, I added crushed red pepper, turmeric, salt, pepper and chili oil.

This soup only gets better with time, so store it in the fridge to eat throughout the week or freeze for later.

Ingredients:

1 head of cauliflower (including green leaves or stems), sliced/broken into bite-size pieces
1 teaspoon cumin seed
5 tablespoons olive oil
kosher salt + black pepper
6 dates, pitted and halved
3 tablespoons tahini
1/2 cup pine nuts
2 scallions, thinly sliced
1 cup mint leaves, coarsely chopped
1/2 cup tender cilantro leaves and stems, coarsely chopped (omit if you have the soap gene)
2 tablespoons sherry vinegar or white wine vinegar

A note on substitutions:

Use what you’ve got. Don’t like dates? Try figs. Can’t find pine nuts? Use walnuts, slivered almonds, pistachios, cashews, pipits or any nut/seed you like. Have the soap gene? Leave out cilantro. Hate mint? Throw in some dill or parsley. Recipes are not mandates, they are frameworks. Make it your own!

Directions:

Preheat the oven to 500 degrees.

Using your hands, break the cauliflower into smaller florets, keeping the stalks long (this way you get some well-roasted tender parts as well as smaller, crispier parts). Toss the cauliflower and cumin with 3 tablespoons of the olive oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing occasionally, until just starting to brown, 10 to 15 minutes. Add the dates, toss to coat, and continue roasting until the cauliflower is deeply brown and caramelized all over and the dates are plump and starting to caramelize around the edges, 10 to 15 minutes more.

Meanwhile, whisk the tahini and 2 tablespoons water together in a small bowl. The tahini will separate at first - keep whisking until it forms a creamy paste, then season with salt and pepper.

Toast the pine nuts in a small skillet over medium heat, shaking the skillet occasionally, until the pine nuts are golden brown and smell like popcorn, about 5 minutes. Remove from the heat and let cool enough to coarsely chop.

In a small bowl, combine the pine nuts, scallions, mint, cilantro, vinegar, and the remaining 2 tablespoons olive oil; season with salt and pepper.

Spoon the tahini onto the bottom of a large serving platter. Remove the cauliflower and dates from the oven and place them on top of the tahini. Spoon the mint mixture over and serve with any extra alongside.