Pumping Iron

Wrong kind of iron. . . .
(I blame Wikipedia for this!)

Yesterday, as I was catching up from a weekend that can be best called "busy," I was asked by one of the fantastic barristas at my local coffee shop about low meat or meatless meals which can help her get more iron into her diet. Thinking about it, I realized I had a few ideas, but needed more information. So when in doubt, go attack the local library!

Eggplant!

"Fear me! No, fear me! Quit laughing! I hate you all!"

No, this isn't a fond remembrance of the classic NES game Kid Icarus, this is a discussion on a vastly under appreciated veggie that's been pushed onto us by many overanxious cooks who had no idea how to properly cook this interesting plant. It's purple exterior taunts many nightmares of school aged children who can't understand why something that color doesn't taste more like grapes, and adults who look on eggplant with fuzzy memories from childhood of this strange plant.

In the words of many of us who played Kid Icarus and were cursed by the Eggplant Wizard right before the end of the game, "what do you mean we have to go back to the beginning of the game to get cured?!"

Salsa!!!!!!!

Does it look like I'm going to dance?
I'm eating one of the best burgers in the world
on the border of Portugal and Spain right now!!!!

No, I don't dance, I am prohibited from dancing according to the international community because it would be a sin against nature. With that said, I do love a FANTASTIC salsa, which is very easy to make if you have a little bit of time and gumption to play with a sharp knife. The best part is you can use ANYTHING in the summer to make salsa, although I am a fan of a pepper/tomato based salsa personally.

Fondest Memories

In the last ten days I have lost one of my fondest mentors, Dr Gordon Young, professor emeritus of history from Purdue University. Gordy began as my teacher back in my undergraduate days, but took on a more important role in my life as I grew as an academic: becoming both a mentor, but more importantly, one of my best friends. He dragged me to and from Egypt multiple times, and honored me on his last trip overseas by making me the Assistant Leader for that trip. I, and tens of thousands, of former students are saddened by the loss of this great man to brought us into his family.

Happy New Years

For the Western calendar, today was the first day of the year 2012. Last night we marked the end of 2011 and all the memories and experiences that we have learned from it, and welcomed in the future. Being brought up Irish-German-American (yeah, I know, some of the sexiest people in the world), I was taught a fine tradition on New Year's Day that you needed to eat a little bit of fresh cabbage for luck in the coming year. This was one of those absolutes that happened every year growing up, Mom would cut up the cabbage for something (usually coleslaw because that was her preferred way to eat it) and then give/have stolen the cores of the cabbages by my brothers, dad, or most of the time, me (really, this shouldn't have been any surprise!).

That was always great tradition, even if I didn't realize it growing up. And like all grand traditions I tend to enjoy continuing them into my adult life. And you can probably guess that I wouldn't do this the easy way, I love my traditions, but I just need to eat some cabbage during New Year's Day, it doesn't say how I have to cook it.

Spicy Stir Fry Cabbage on Rice

Tools:

Wok or Flat Bottom Pan able to hold at least 1/2 a head of cabbage.

Spatula (metal or plastic depending on the surface of your pan)

Cutting Board

Large Knife

Ingredients:

1/2 head of cabbage (shredded)*

Sriracha hot chili sauce

2 tbsp sesame oil

1 tbsp sesame seeds

1 large carrot, shredded

1 tbsp chopped garlic

1 tbsp chopped ginger

1 medium onion, shredded

Cooked white rice to serve this on (I make 3 cups cooked rice for every half cabbage I make)

*Ok, although I'm lazy 99.9% of the time, for special meals, I will shredded my own cabbage. Wash the cabbage under ice water and then pat dry. Place it on the cutting board so you can cut the bottom most heal off the cabbage, about 1/2 inch of the cabbage. This will give you a flat surface so you can plop it down on the cutting board. Now that it is flat and doesn't roll, cut the cabbage in half from the top down, creating two equal halves. Now you can lay your now larger flat surface onto the cutting board and 'shred' it with the knife by cutting thin strips off of the cabbage. I do my lettuce the same way when I get a head of iceburg (aka crap) lettuce.

First thing is first and cut everything up before you even put the pan on the heat. Once it is all cut up, you will want to get the pan very hot before adding the oil. From this stage it will move VERY quickly (as all stir fry). Add the garlic and ginger to the pan, then quickly add the carrot and onion. Stir this with the spatula several times to coat the veggies in the oil, and then add the cabbage.

Move it around quickly until the cabbage sweats a little bit (aka, cooks for about 30 seconds on high heat) and then start to add the Sriracha sauce. directly to the pan. Stir the entire time. Take it off the heat and sprinkle with sesame seeds. Serve over white rice.

Well I better get going, it is the new year and I have many things to do and not a lot of time to do it. Until next time.

Bien Camino!