Tag Archives: multiple sclerosis

Broccoli and Violence (ft. Sesame Quinoa)

In my pantry today:

  • 3 c broccoli florets 
  • 1/2 sweet onion
  • 2 cloves garlicBro
  • 1 packet gravy mix
  • 2 c unsweetened almond milk
  • 1 tsp butter chicken spice mix
  • 1/2 tsp turmeric
  • 1 tsp vegetable ghee
  • 1/2 tsp olive oil
  • 1/4 c quinoa
  • 2 drops sesame oil

broccoliandviolenceLife has been a little more dramatic than usual lately and I am not cooking nearly as much as I’d like. Last night I made a loaf of banana bread just to feel alive (in the kitchen, that is), but as I’ve already recently written about banana bread it’d be pretty boring to write about it again so soon (although this time I used caramel extract and added glazed almonds). Instead I’m going to go with the easy thrown together mess tonight offers. So start out that thinly sliced onion and garlic heating in ghee/oil in a pan warming to ML. Mix in the turmeric to color everything orange, let cook for 5m or so.

Turn the burner up to M, throw in the broccoli until bright green. Reduce heat and add in (already mixed with one another) the almond milk, gravy packet and spice mix. Mix everything then cover and continue to cook on ML for 10-50m, or until broccoli reaches your desired level of crunch. Serve over quinoa cooked with two drops of sesame oil in the water, then pull 4 spoons out of the silverware drawer.

8394572713_00a56d19de_kIn terms of proof of my recent drama, how about this: my car window was shot out while the wife and I were driving through a neighborhood that didn’t look bad enough for it. This had certainly never happened to me before but now I can… check it off my bucket list? Now I can praise Jesus, Buddha, Allah and Xenu that the window stopped it before it came through at full force; I narrowly avoided this shot whose perpetrator probably won’t be found.

And on Friday I start a new DMD (“Disease Modifying Drug”) that requires my first dose be monitored for six hours in a doctor’s office because it might dangerously slow my heart rate. discovery_medicine_no_64_volker_brinkmann_figure_4If I clear that hurdle, however, I get to take a pill for MS instead of having to give myself nasty injections. I’ve been trying to clear off the bulk of my client(s) work in case of a worst-case scenario here, but it occurred to me that I also need to cook  in case I am unable to feed us properly once getting home. If I weren’t so busy right now I might have time to be a little more scared than I am; as it is, I’ve got to stop spending selfish time here and get back into Photoshop. Wish me all kinds of luck getting to the weekend!

A Chard Day’s Night

In my pantry today:

  • 6 leaves rainbow chard, stems removed
  • adversity-busting cheese filling*
  • essentially from scratch tomato sauce*
  • 2 c cooked gluten-free pasta shells

I am still trying to reconstitute my internal routine/schedule after a day in the ER last week; apparently on the comprehensive wine list of mismatched symptoms held by MS, nerves at the bottom of your brain stem can misfire and make you think your innards have been set ablaze by Pol Pot himself. You’ll only be able to suspect Pot, however, because your eyeballs will be spasming too hard to see his face. Oh, the delights of an invisible illness! But I digress. It felt wonderful to get back into the kitchen today even if what came out was a nonsensical mess.

The rest of the CSA stock from this past week needs clearing out and I had some open boxes of lasagna noodles in the cupboard… so I gleefully set about making a version inspired by Om Nomalicious’s Spinach Lasagna Rolls. It was going to be so much fun! Oh, except I didn’t check the lasagna boxes until after making the filling and sauce. Those noodles were so very broken; my heart too became as such upon their viewing.

But I had all these big leaves of chard uncut in the drainer behind me. They were big. And in need of justification through consumption. Just like this delicious cheese filling and that from-(mostly)-scratch tomato sauce.

Adversity-Busting  Cheese Filling*:

  • 1 c ricotta cheese
  • 1/2 c mozzerella cheese
  • 1/4 c Parmesan cheese
  • 1 egg
  • 2 tbsp ground golden flax
  • 1/4 tsp thyme
  • 1/2 tsp oregano
  • 4 cloves garlic
  • 1 tsp olive oil

This was made with all the joy of one who believes they are making lasagna. Mince your garlic and cook on ML in 1 tsp of olive oil for 10-15m. Add thyme and oregano shortly before removing it from heat and adding it to a bowl with all of your other ingredients. Set aside via refrigeration.

Essentially from scratch tomato sauce*:

  • 2 tsp olive oil
  • 3 ripe tomatoes
  • 5 cloves garlic
  • 1/2 Vidalia onion, diced chunky
  • 1/4 c red wine
  • 1 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp turmeric
  • 1 tsp hot red chili powder

Cook your onions and garlic on L-ML for 20-30m before adding thyme and oregano. Mix everything, then fold in your now-diced tomatoes. Let that come to a boil then splash in your red wine and let it return on M to a slow bubbling place. Add the can of tomatoes, turmeric and hot red chili powder; mix and let return to a gentle boil until as much of the soupiness mists off as you’d like. I gave mine about 20 minutes before being too impatient to let it thicken further.

And about right here is where I turn this from a delicious, first-class meal into a terrible abomination of textures. Everything up until now is stellar… but when layered using raw chard leaves in place of lasagna noodles, this dish crashes and burns. I imagine it was fun enough to play scientist about all this… and it did still have a delicious flavor. Not gon’ lie, I ate two servings. But because I could not look it in the eye while eating it this only gets 2 spoons. Shame! [EDIT: I hear it deserves more than 2 spoons]