Posts Tagged ‘brussels sprouts’

inside joke or coincidence

Thursday, December 2nd, 2010

Do you ever spend an entire day feeling like you’re trying to catch up with yourself?

Every time we go to Costco, Crockett buys a big old container of Naked Green Monster juice. Yesterday morning, he poured me a big tasty glass. I’m not sure I’d actually ever had it before, because it was wayyyyy sweeter than I expected. My love of sugar knows no bounds, but I wasn’t able to finish it.  The coffee though – that I finished.  By the time I was done with it, though, I was running late for school.
I headed home before school to make myself breakfast. I think I’m in a rut. An oatmeal rut.

Do you see how pretty it is with the little red flecks of cranberry, though? How can you say no to such a thing?

The lunch I packed was a little schizophrenic.

Can a lunch be schizophrenic?

If it can, mine was. Salad with turkey and celery and blue cheese dressing and hot sauce, and my dad’s cinnamon orange rice pudding.

I had meetings between classes, but since I had to stay on for the inaugural meeting of the Women in Computing meeting at school I made it to the gym at 4. I ran 1.4 miles and felt like I was going to die. I think, perhaps, that my turkey passed it’s prime several days ago.

When I organized the meeting (*pride face*), I mentioned to our department admin that it would be nice to have snacks, and then promptly forgot. She, happily, didn’t – cookies and candy and juice and soda.

No diet soda though.

I refuse to drink regular soda.

I may have had a cookie though.

The problem with Thanksgiving is that one small person and one gigantic fridge full of leftovers leads to lots of wasted food. When I was shifting stuff around last night, I realized I still had half a bag of brussels sprouts. So I made cheesy salad.

Enjoyed with a small glass of wine and….

Pumpkin soup! After my tomato soup from Tuesday night, I was in a soup mood. This one is shallots, garlic, red curry paste, chicken stock, and pumpkin, all blended up in my little smoothie blender.

Yes, blending a curry soup in my breakfast blender was a risky move.  My hand blender is still at Crockett’s, though, and a girl’s gotta do what a girl’s gotta do.

Then, when watching Supernatural while doing homework, I saw something that blew my mind. This? Is Harmony. Harmony the vampire. From an entirely different television show – a little thing called Buffy the Vampire Slayer.

In case the blood around her mouth doesn’t tip you off, she’s a vamp here too.

Inside joke or coincidence?

Who can say.

belly hangover

Monday, November 29th, 2010

Friday. A day of recovery.

Not from drinking. While I’m sure I had four or five glasses of wine on Thanksgiving, that wine was unable to permeate the layer of food I laid in my belly. The recovery required was from the food itself.

I didn’t eat anything until lunchtime, and then went as light as humanly possible.

Chopped leftover turkey (white and dark) mixed with yellow curry powder and Kraft reduced fat mayo with olive oil. I’ve had this jar of that stuff for ages and a lot of the time it’s weird – when you want mayo, you don’t want olive oil. Too healthy tasting, amirite? However, it worked here. I love celery in turkey and chicken salad, and rather than mixing the celery in and then finding something to serve it on, I just went ants on a log style. Yum.

I had homework to do and a house to tidy – it was a slow, gorgeous day.

When I was at Whole Foods getting our turkey, I also grabbed some quinoa from the bulk section. I love quinoa when properly cooked, and properly cooking it isn’t my strong suit. However, I soaked this batch for a good hour prior to rinsing and cooking it and didn’t salt it until it was done, and one (or both) of those things made all the difference.

High Altitude Quinoa, Mushrooms, and Brussels Sprouts Salad

1/4 cup raw (unsprouted) quinoa
1/2 – 1 cup sliced portobello or crimini mushrooms
1 – 2 cups thinly sliced brussels sprouts
parmesan or romano cheese

At least an hour before you plan to eat, add the quinoa to 1 cup of water and stir until most of the grains are no longer floating.
When you’re about 20 minutes from being ready to chow, rinse the quinoa in a fine strainer for a minute or two. The outside of quinoa is really bitter, so you want to get it off.  Bring 3/4 cup of water to boil (this is less water than usually recommended for quinoa, but I read somewhere that it’s better to semi-steam than actually boil) and add the quinoa. Turn the heat down to a rapid simmer and chop your mushrooms.
Get a big pan hot and add a little olive oil. Throw the mushrooms in, sprinkle a little salt on top, and leave them. Be brave. They’re delicious when they get all brown. Chop your brussels sprouts and check the mushrooms – if they’re brown on the down side, you can flip them and move them to the side of the pan. Add the sprouts in the other half, salt lightly, and stir stir stir. They’ll cook fast when they’re sliced that thinly, and you’re going for caramelized.
Put the mushrooms on the plate. Drain the quinoa and stir in salt to taste (1/8 – 1/4 tsp probably) and a few turns of pepper. Pile it on top of the mushrooms and then put the sprouts on top. Grate as much cheese as you think you can conceivably handle, then grate a little bit more.
*You don’t have to salt at each step, but a little salt in each stage is more satisfying than a lot at the end, I find.

Hang out with your dogs and celebrate the day after Thanksgiving.