Cooking Our Favorite Dinner At Home & Eating Too Many Cookies Before Bed! | Home Vlog

In today's video we begin our day with a trip to the grocery store where we find some of the shelves have started to be emptied, especially the toilet paper aisle. When we got home we began preparing our favorite dinner which was a recipe from the meal delivery service Plated. Plated has since gone out of business so we have included the recipe down below this description. After dinner we did an Oreo taste test with their Chocolate Peanut Butter Pie Oreos. They were not as good as they sounded, but we did get some cookie sandwiches that were very delicious! We hope everyone is being safe and healthy in this unsure time. We will see you tomorrow with another new video!

Thai butternut and cauliflower bowl ingredients-
1/2 cup jasmine rice
2 tbsp roasted salted peanuts
8 oz. butternut squash
4 oz. cauliflower florets
2 tbsp peanut butter
1 lime
4 oz. snow peas
1/8 oz. cilantro
2 cloves garlic
2 tsp soy sauce
2 tsp Sriracha

Cook rice-
Preheat oven to 425 degrees. In a small pot, combine rice, 3/4 cups of water and 1/4 tsp salt, bring water to a boil over high heat. Stir once and reduce heat to medium low, cover pot and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered for 10 minutes. Meanwhile, place peanuts in a small foil pouch. Rinse all produce.
Roast veggies and peanuts-
Cut squash and cauliflower into bite sized pieces. Toss veggies in 1 tbsp olive oil, 1/4 tsp salt and pepper. Arrange in a single layer on baking sheet and roast until soft, 10 minutes. (Move on to next step but don’t forget to come back) Add peanut pouch on baking sheet, continue roasting until veggies are tender and golden and peanuts are toasted, 12-15 minutes.
Prepare remaining ingredients-
While veggies roast, place peanut butter in medium bowl. Halve lime. Halve snow peas. Finely chop cilantro leaves and stems. Mince garlic. Place half of garlic paste in small bowl.
Make dressing and toss snow peas-
To bowl with garlic paste, add juice of 1/2 lime, 1 tbsp olive oil, and 1/4 tsp salt. Whisk to combine and set garlic-lime dressing aside for the last step. In a separate medium bowl, toss together snow peas, half of cilantro, juice of remaining lime, 1 tbsp olive oil, and 1/4 tsp salt to combine. Set aside until ready to serve.
Make peanut sauce-
To bowl with peanut butter, add soy sauce, Sriracha and remaining garlic paste. Adding 1 tbsp at a time, slowly whisk in 2-3 tbsp warm water until sauce is pourable. Taste and season with salt if desired. Once roasted carefully open peanut foil pouch and roughly chop.
Plate Thai bowls-
Fluff rice with a fork, stir in garlic-lime dressing and divide between serving bowls. Top with roasted veggies and snow peas. Drizzle over peanut sauce. Garnish bowl with toasted peanuts and remaining cilantro. Enjoy!

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Hello, I am TheTimTracker. Welcome to our fun and exciting Theme Park driven life! Come with me as we adventure around Orlando, Florida and explore all of the amazing places that have made Orlando a top tourist destination, and a few that no one knows about! Make sure you say hello and hit the subscribe button, because we are always doing something new. Whether it's home science experiments for kids, roller coaster POV ride alongs or Theme Park Events; you will be sure to have a blast hanging out with us! We always have fun filming new things for you guys and showing you things to do in Orlando, Florida!