What to do when you're broken

     In the blink of an eye.  That's all it took.  Inattention for the blink of an eye and BAM!  I am on the ground and have messed up my ankle.  Due to my own stubbornness and desire to manage things it took another 12 days to discover that 'messed up' was not a sprain, rather a fractured fibula.  Which equaled surgery.  Which equals cast and crutches for close to 2 weeks.
     While I was inconvenienced in the walking boot that I was wearing prior to surgery, it pales in comparison to the things I cannot accomplish now that I am unable to walk on one leg.  It's the simple things:  I can do laundry:  wash, dry and fold.  But I cannot haul the laundry to and from the machines.  I can load and empty the dishwasher but can't reach dishes up to the upper shelves.  It is amazing how much stuff needs to be transported from point A to point B.  Try stripping and making a bed while you are sitting on it.  Forget about gardening, or carrying a cup of tea to another room.
     What is also amazing is the support.  Things like this, if you are a single person, are transformative.  They are also so affirming.  I have a tremendous support system.  People are moving my things from point A to B.  Taking me on errands.  Making me dinner.  Vacuuming.  
     The most tremendous support has been from my friend Katie, who flew from Bend to spend the first week with me.  She cooked, cleaned, and helped me figure out how to get my broken self up and down stairs (who knew how hard that could be?).  She weeded in my garden.  She kept me company. I truly don't know how I would have managed without her here.  In the spaces in between we got to reconnect.  Talking on the phone is not the same.  Being together was golden.
      She also is an amazing cook.  However this recipe....hers.... is not really a recipe.  It is a concept.   Bowls.  I love them.  They have all these layers of texture and flavor.   There are cookbooks devoted to the subject of bowls these days.  I have one.  It's pretty good, but does involve some attention to organization, at least in advance which I found a bit intimidating.  What was really amazing about the bowl that Katie made was a mix of it's use of a supermarket take-out option as a centerpiece and the real flexibility of it.

     Here is the concept.  Take a mixed brown rice (she used Lundberg's), cooked and cooled somewhat (or not), sprinkle a little soy sauce on it.  In this photo, black rice was added as we had leftovers.

Layer baby kale chopped with red peppers on it.  

 Roast some broccoli, arrange on one side.  Spoon some tuna poke in the middle.  Slice an avocado lengthwise and arrange on the other edge.  Drizzle with shiracha mayonnaise.  Sprinkle with cilantro. 

     Don't have mixed brown rice?  Use whatever you have, but whole grain is best for the texture.  It could even be farro, barley, black rice, or quinoa.  Other lettuce greens would work, maybe spinach?  Have some leftover roasted veggies?  They could replace the broccoli, and in fact I did just that with some asparagus a couple days later.  Don't have shiracha mayonnaise?  You could probably mix hot sauce with mayonnaise and be fine.

Katie's version, with the roasted broccoli

 My 'leftover' version with asparagus.  

     I have included a recipe such as it is, but know that it is more of an idea, really.    I realize also that tuna poke may not be to everyone's taste or availability.  This bowl would work well with any protein with an 'Asian-inspired' flavoring to it:  think sesame oil or chiles, or a similar thought.  The beauty of the tuna poke is that it adds a cool, soft, spicy flavor and texture to this dish. The other beauty is that I didn't have to make it, and while broken, still ate well.  Thanks to Katie.  

Katie's Tuna Poke Bowl

 For 2 servings, easily increased

2-3 c broccoli florets
1T peanut oil
1-2 c of cooked mixed brown rice
2-3t soy sauce
3 c baby kale leaves
1/2 red pepper
1/2 avocado
6-8 oz of tuna poke
1/4 c coarsely chopped cilantro
2-3 T sriracha mayonnaise

1. Preheat oven to 450F.  Toss the peanut oil with the broccoli florets and roast on a pan in the oven until lightly charred on one side, flip midway.  Cool slightly.

2. Divide ingredients between two bowls:
Place rice in the bowl, sprinkle with soy sauce.
Chop kale and pepper together and place on top of rice.
Spoon tuna poke in the center of the bowl.
Arrange roasted broccoli along the edges.  Slice the avocado lengthwise and arrange in a fan on the edge.  Garnish with cilantro.
Place the sriracha mayonnaise in a ziplock bag and seal, snip off one corner, and drizzle over the top of the bowl.

 

Late Winter Lament, or, Carrot Soup

     Oh, this spring is a long time coming.  I can see the green, I can see the tiny leaves.  But it remains cold and wet, wet, wet.  Combine this with a tart reminder from the child (child?  who are we kidding, she is away at college now!)  that I have utterly failed to keep up my blog sends me to thinking.  Have I cooked anything worth posting lately?  It's too early for rhubarb, I am unable to post amazing garden shots, as I have been trapped on the couch with a sprained ankle such that I am lucky to make it to the kitchen so forget gardening.  And then there is the rain.  We should call it the late winter lament.
     Yes, radio silence.  You send the kid away to college, and suddenly it seems as if meals are more stripped down than before.  Indeed, I find that scrambled eggs and toast have featured more often than I would like to admit.  I am certainly eating vegetables, and the beriberi has not set in yet.  In fact, when I dropped her off, I had lofty plans for trying out new recipes and really getting in touch with meals I might otherwise not make, due to the potential reception.  Lofty plans indeed.  I did not do as much of that as I imagined.  And where has the time gone?  Finals are in 2 1/2 weeks.
     This is not to say that I have not hauled out a cookbook, or have resorted to take out pizza.  No, no, I have not sunk that far.  One more recent concoction was a soup.  Simple ingredients, but so tasty.  And worthy of reprinting.  I confess I do not know my source.  Regardless, it has been doctored a bit since I have started making it, and the garnishes are what really make this.
     For those who are faint of heart, the amount of curry paste is correct.  And it is not particularly spicy for it.  And for those who are just as uninspired by the dreary days, the color alone is amazing!

Curried Carrot Soup (Thai Style)

serves 4

1 medium to large onion, finely chopped.  You are looking for approx 1 1/2 c. 

4 c. peeled and chopped carrots

1 apple, peeled and chopped

        In a medium to large pot, saute in 1T Olive oil, sweat don't brown.  This will take 5-10 minutes.  

Add 2tsp red curry paste, mix and saute 1-2 minutes. 

Add: 

3 c water or broth

 1T white rice.  

        Bring to a boil, cover and simmer until all is soft, around 15-20 minutes.  

        Puree.  I use a stick blender for convenience.

Add 1/2 - 1 can of coconut milk.  In truth, I opt for most of the fat at the top of the can, and less of the watery portion below.  

Bring to a low simmer, and then taste:  you will need to adjust for salt. 

Then add:  

1-2t of red curry paste (yes, you really want to)

1 t lime juice (optional, I never do)

Serve with garnishes:  

Shiracha

Cilantro, chopped

Chopped toasted peanuts---these are crucial to the texture and flavor!