the Fail is strong with this one

Now comes the self-berating, naughty-blogger, why-does-anyone-bother-reading-this-crap post. I feel like being sicker than I've been in over a year probably warrants a five-day absence from the blogosphere, but that doesn't mean I like it. My husband held a career for the first several years of our life together that required him to stay in front of people's eyes and minds - to be absent too long meant to risk being forgotten, which would result in failure. I'm no rockstar, but I know my own tendencies and when I notice a blogger start to post less and less and updates come less and less frequently, I am less interested in that blog than I once was. I don't want to lose the 6 people who do bother reading my mumbo-jumbo, so I'm just a little mad at myself for going so long without posting something.

Great - now that we've gotten that out of the way, I can move forward with the fun part of this post.

As I might have mentioned, I've been kind of sick. Nothing serious, just The Plague. People at work (aka, the Carriers of Disease) are absolutely boggled when they learn that I am not completely doped up with OTC drugs, cough suppressants, vitamins and other various supplements. Our culture has become so focused on quick fixes and distracting ourselves from reality that it doesn't seem to occur to anyone that it is actually possible to get all of the vitamins and nourishment your body needs to heal itself through our food. I realize you probably weren't expecting that, so I'll give you a moment to grab the dust pan and collect the tinier bits of bone and gray matter that may be littering the floor right now.

You all back together?

Good. Let's keep going before I lose my momentum.

So, when you live on a diet of Dunkin' Donuts for breakfast, something from the Cafe of Death or a vending machine for a snack before you run to Burger King or Wendy's for your lunch, and God only knows what happens after you get that soda and bag of Doritos from the vending machine before you leave for the night, I guess it could be hard to figure out how to help your body recover from a bout with germs. I guess that's why there is more hand sanitizer at my office than there is whiskey at an Irish pub. [Funny side note: two of my colleagues cannot be dissuaded from the opinion that the hand sanitizer we stock smells like margaritas. I couldn't disagree more, but I'm not a tequila-hound.]

After completely astonishing one of my team members today by explaining that I wasn't taking medicine, sucking on an endless supply of lozenges, drowning myself in vitamins, or any of the other things that she thought were normal and I found utterly repellent, we came to the "staring contest" part of the conversation. At this point I took it upon myself to explain that if you are vigilant about the things you use to fuel your body and actually make the effort to eat clean, less-processed, nutrient-rich food, you can actually take care of yourself and anything that ails you....naturally. She stared at me, presumably looking for the second head about to sprout from my neck, and I proceeded to explain to her that the only actions I was taking to banish The Plague related to eating foods that were even more nourishing and dense in the vitamins and other nutrients your body needs to rebuild itself at times like these. I thought if I said "dark, leafy greens," her head might explode, so I walked away.


Before I allowed myself to wallow completely in my germs and misery, I made one of my dinners - what I considered to be the "most healthful" of the menu, not to mention the most comforting. I started the week (Thursday) by making the Tofurky and Kale Minestra.

If that doesn't scream healthy, I don't know what would.

I served it up with a big bowl of fruit salad (admittedly from the precut bowls at Superfresh - sue me, I was already feeling like crud). I can't think of a way to pack more things my body needs into one meal: we had kale, a hearty bit of protein from the Tofurky slices, honeydew, cantelope, strawberries, and blueberries, just to name the power players! The fruit was perfectly ripe and sweet and I had been craving the melon, which is slightly unusual - I'm not normally a melon gal, but recently I have been. Maybe it's especially good this season?

The soup actually lasted me about three days, since we each only had one (big) bowl on Thursday. When I say me, I assume Mister didn't have more because he either wanted me to have it all or because he thought I had contaminated it with my germs (probably), but I'm glad I had it all. It was just like chicken noodle soup, except without the chicken or the noodles. Seriously, though, if there was a perfectly vegan alternative to chicken noodle soup, this is it - the Tofurky ended up with the right taste and texture and there was something noodle-y in the slurpiness of the kale ribbons. I am in love with this soup.

Also, I am in love with the sensory effects of hot, savory soup with cold, sweet fruit. Absolutely perfect combination.

I was out of work Thursday though Sunday and finally forced myself back on Monday for no other reason than that it was Monday and I felt obligated to be there. I felt like death, but I made it through the day to everyone's surprise. I had intended to make dinner when I got home, but Mister thought I should sleep, so I did that instead - I was exhausted! So, another reason for my recent silence is that I didn't have any fun food stories (and didn't spend a lot of time upright). I finally got to make dinner again on Tuesday night, so I made Braised Broccoli Rabe with Orecchiette.
Actually, that's Rotini. The strangest thing about the recipe was that despite the title, it did not call for orecchiette pasta, not even shells! So, I figured rotini was more fun than penne, and there you have it.

Cooking the pasta in broth didn't actually do a whole lot for its flavor, but braising the broccoli rabe with the pasta in the broth did amazing things to reduce the acute bitterness associated with this nourishing green. A review of the recipe that I read commented that there was too much broth, and I thought 5 cups sounded a bit much, so I kept it to an even quart. I think it worked out just right, though the pasta was definitely swimming in a pretty little puddle of it.

Tonight was No-Cook Wednesday, so I had a kimchee-like cabbage salad and a piece of peanut butter toast. Unexciting and not the most nourishing thing I've had all week, but it beats McDonald's.

double the spinach, double your fun

Some people might not think spinach is as fun or tasty as Doublemint gum. Angst would disagree.

My little monster...um, angel has had a great weekend, despite the fact that I broke two separate bags of spinach. All that matters to him is that I shared it before the big mean pot made it all gross. Each dinner had its highlights and lowlights...kind of like my new hair:
Ignore the super-cheesy smile, if you wish. I just didn't feel like having another emo/goth pouting-at-the-camera picture. After all, I'm happy about my hair.

Anyway, last night I made Chamomile Couscous with Savory Spinach and actually bought chamomile tea to make it this time! I figured if I only had one teabag last time, I probably had no teabags this time. It came out much better with two chamomile teabags, rather than 1 chamomile and 1 spearmint/chamomile/licorice teabag. I modified the recipe slightly - in place of the 1/2 Tbsp of honey I just swirled in some agave nectar. If I had to guess, I would say it was probably a scant teaspoon.


I have to say...I am really developing a serious distaste for the Whole Pantry Garam Masala...it's way too heavy on the cardamom - I like a more savory blend, especially for Savory Spinach. I may have to get my favored brand, McCormick, and save the WP brand for baking.

Also, I don't think the 2:1 tea:couscous ratio is quite necessary. Probably 1.5 cups would be better. 2 cups was overkill and created a little pool at the bottom of our bowls, no doubt with the help of the sauce from the vegetables.

It rained so much today. It was supposed to, according to the weather guesscast, but I really hoped it wouldn't. Alas, when I woke up and looked outside it was an absolute mess. I nearly called off my hair appointment because it just looked like the kind of day you want to be all scrubby and comfy and not go anywhere. In any case, that simply wasn't an option because our cupboards and refrigerator are becoming uncomfortably empty, so I braved the nasty rain and the not-nearly-as-cold-as-weather.com-said-it-would-be temperatures. There's still a lot of empty in our fridge, but the freezer is well stocked and the coffee situation has been rectified. And there's bread. The end of the loaf is a sign of the endtimes for Mister, so it is very important to replace the bread as soon as it runs out. Normally, I get a loaf about three sandwiches from the end of one bread, but Whole Foods hates multigrain bread this week and I think it's ridiculous that a place called Whole Foods even stocks white bread.

So tonight we had Curried Tofu with Mixed Baby Greens. I thought I would be clever and try to cut out the fat of sauteing the garlic and ginger in olive oil, so I put vegetable broth in place of the olive oil and 2 Tbsp water, but then I kind of goofed and made the rational connection that if I was going to "saute" the garlic and ginger in broth, I may as well add the tamari at the beginning of cooking as well. Word of advice: if you choose to make this recipe, don't do that. I will tell you why now: the broccoli rabe hogs it ALL. This means not only that the spinach and bok choy don't get to swim in it, but that every bite of broccoli rabe is a flavor explosion in your mouth and you simultaneously love it and wish you were drinking water instead. It's intense. So take my word for it - saute the ginger, garlic, and broccoli rabe in broth (rather than oil) if you must, but don't add the soy sauce/tamari until you add the bok choy!


Also, you will do well to do one of these two things:
Cut the curry spice mixture in half
OR
Don't use silken tofu.

It was kind of gross the first time I made it, and I thought it was because I didn't put the salt in the spices that was necessary to bring out their flavors. It was kind of gross this time because the spices just sit on top of the tofu...they don't absorb and flavor the tofu, they just hang out with it.

1. I am grateful I had a nice long weekend.
2. I am grateful for the opportunity to watch two timid little girls turn into bright and beautiful teenagers.
3. I am grateful for the years I spent learning how to play music so that I can now teach it.
4. I am grateful that Superfresh is only 3 blocks away and that I am able to walk with speed.

I like my men like I like my rapini...bitter and green

Sorry. It couldn't be helped.

I took some of my cupcakes to work to share with my trainees (and a couple other lucky folks). One of my trainees said the chocolate banana cupcakes tasted healthy. I don't know how I feel about that, but both the chocolate banana cupcakes and the ginger-coconut-carrot cupcakes were very well received by my boss. Well received = wolfed down.

When I came home from work, Mister had been home for hours. He's been pretending not to be sick for days, but today it hit him at work and he came home, right after his boss sent him to some fruity Eastern-medicine-man who gave him some herbal pills. I'm all for alternative healing, and the last time he sent Mister to this guy for acupuncture it worked wonders, but Mister's description of his visit makes me wonder how the guy even knew what to "prescribe." Reading the ingredients of the pills, though, it looks like some kind of herbal detox with a lot of the herbs that probably taste too bad to put into my detox tea.

My idea of the perfect cure for anything that ails you? SOUP! So dinner was Hearty Peasant Soup and it was hearty alright! It was basically a tomato-based soup with plenty of beans and rapini (broccoli rabe). It came together quite easily and quickly, compared with some of my [beloved] Moosewood soups that take 2 or more hours to prepare. Mister laughed at my appraisal of our dinner, but here it is: it tasted very natural...smoky and green, which is a bizarre combination. I would almost say woody, but I don't know if I want to apply that word to soup. The rapini was quite bitter...I think I prefer it steamed in a soy sauce marinade, rather than simmered in a tomato-y soup...I think the soy sauce brings out the bitterness in a much more complementary way than the acidity of the tomatoes, combined with the pleasantly astringent flavor of the 2 Tbsp balsamic vinegar. I will make it again, but I think I will try to substitute kale for the rapini and make some hot, crusty, rustic garlic bread to serve alongside.

bitter, like me

I cannot remember which holiday it was, though I'm thinking Christmas, that my father-in-law sent us home with some terrific leftovers, including rapini/broccoli raab/whatever you call it. I had never had it before, but it looked fun and tasty with a verdant green coloring. Besides, I love broccoli, so how different could it be? Pretty different, actually, but I was right about it being tasty.

Quite by accident, I incorporated it into dinner tonight and had forgotten that it is infamous for being bitter and an "acquired taste." Forgotten, that is, until we started eating and Mister asked what the greens were, specifically, what was so bitter. Admittedly, it is a bitter vegetable, but in kind of a latent way. You don't taste the bitterness until the second time you bite down to chew it, and by the time you've chewed 3-4 times, you realize it's actually a delightful bitterness that brings out all of the flavors around it.

If you haven't guessed yet, tonight's dinner was Curried Tofu with Mixed Baby Greens. First some action shots, then the recipe:

(precooking)
I was so impressed by my thorny pile of rapini I had to take a picture
(post-cooking)
Here is a much-wilted bowl full of rapini, bok choy, and spinach.
After cooking, all 3 greens took up less room than the rapini did before cooking!
currying the tofus!
Dinner (recipe now...)

Curried Tofu with Mixed Baby Greens
Ingredients:
2 Tbsp oil
1 Tbsp curry powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
12 oz extra firm silken tofu (Mori-Nu)
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2 Tbsp oil
3 large cloves of garlic, pressed/minced
1" of fresh ginger, peeled and minced
2 Tbsp soy sauce mixed with 2 Tbsp water
1 bunch of rapini, chopped (also known as broccoli raab)
2 heads of baby bok choy, chopped
5 oz baby spinach
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1 cup jasmine rice
scant 2 cups water
1/2 tsp salt
1/8-1/4 tsp white pepper

Bring 2 cups water to a boil. Stir in rice, cover and simmer on lowest heat 20-25 minutes, until all water is absorbed.
Combine curry spices and salt in a small bowl. Heat 2 Tbsp oil in a saute pan or large skillet. Sprinkle in the spice mixture and stir until smooth and fragrant. Add tofu and stir gently to coat, then cook over medium-low heat 10-15 minutes, stirring occasionally.
Meanwhile, in a deep pot, heat 2 Tbsp oil on medium. Add garlic and ginger and saute on low heat 2-3 minutes, until tender. Add rapini and cover - cook 5 minutes, stirring occasionally. Add bok choy and cook until wilter. Sprinkle in water and soy sauce, then pile spinach on top and cover to steam 2-3 minutes; stir in to greens to wilt. Remove from heat and cover.
Stir salt and white pepper into rice just before serving.
To serve, lay a bed of rice, then a layer of greens (using tongs) and top with curried tofu.
serves about 4 generously.