You might ask yourself after reading the title of my blog, ďwhat in heavenís name is she talking about?Ē
Veggie back is what happens when a person stands in the kitchen too long, cutting vegetables endless until oneís back starts to scream fiercely for mercy a few hundred times over.
Yep, thatís what I've got.
Yesterday, in a fit of foolish ambition, I decided to cook two recipes from the Spark Cookbook, not just one. And then, I decided to double both recipes. I guess Iím a glutton for punishment.
Wow. Thatís a lot of vegetables! I think that was a total of about 4 green bell peppers, 1 orange bell pepper, 1 yellow bell pepper, 8 shallots (not all pictured), 1 red onion, 1 sweet white onion, 5 snack sized celery sticks (not pictured and I diced them), 6 green onions (not pictured), a 15 ounce bag of sugar snap peas (a substitution for snow peas because the store didnít have any) and a half cup of parsley.
And thatís not all, I could have been there chopping a few seconds longer if I used the 8 green onions called for by the recipe instead of 6. I went with 6 because all the bundles in the store only have 6 green onions and I didnít know if Iíd have the energy to cut up and freeze the remaining 6 green onions.
Ah, yes. I was right! Now if I was a little more fit and if I didnít get all that back pain while chopping vegetables, the process would have been much quicker. As it stood, I was cooking for hours because I had to take breaks from all that chopping.
Then on top of that, I had to chop some turkey kielbasa before throwing one of the recipes together.
I think I sliced my finger a few dozen times. Fortunately they were more like paper cuts and none of them drew any blood. Still, I could do without slicing and dicing my fingers.
Thatís why I tend to avoid the potato peeler if I can. I tend to peel my finger right along with the potato. (Sorry to offend the faint of heart there.) I guess Iím just not coordinated.
Now, frankly, Iím not a fan of the whole GMO (Genetically Modified Organism) thing, but really, if they are going to screw around with nature in a laboratory, couldnít they genetically modify food to chop and peel itself?
That I might be interested in!
But then Iím afraid the food might start talking back!
ďHeck no! Iím not peeling myself! What, are you crazy? Chop myself? Iím sorry, I donít think so! Iím getting out of here! Adios! Arrivederci! Esta loca!Ē
Yes, my food is multilingual. Why not? Itís more interesting that way and frankly, itís my fantasy, so I can do with it what I want!
Anyway, backing the crazy train up, I decided to cook the Bluegrass Jambalaya and the Quinoa with Pea Pods and Peppers.
What did I think? Well, they are growing on me. I like the Jambalaya recipe better than the Quinoa recipe, but I think thatís mostly because it has more elements of protein in it, namely turkey kielbasa and shrimp.
At the end of the day though, I feel like Iím missing something. Itís not the recipesí fault, theyíre quite good. I guess Iím just wired with a personal need for a little more meat or other proteins like nuts and stuff. Maybe the quinoa (a meatless recipe) would taste better if I chop up the Brazil nuts I have sitting in my freezer and maybe I could add some thyme and black pepper since those are spices that pair well with lemon because lemon juice happens to be in the recipe.
I already tried adding pineapple to a few bites of the quinoa today, and that didnít quite work out as well as I had planned. Frankly, it bombed. It works great in stir fries without any seasoning though. It helps give it a certain ďje ne sais pasĒ that keeps me from adding sauces or salt to the food. I love pineapple. Itís awesome, just not this time.
Also, frankly, I think Iím having withdrawals. Melting withdrawals. You know that crazy cheese thing I talked about a couple of blogs ago. Yeah, if I canít melt my cheese, Iím just at a loss.
I found out last night what apparently causes my cheese craziness. Casein. Yes, I was watching public television last night while I cooked. I think it was Dr. Furman that talked about the addictive nature of cheese. He got that right! Itís frankly out of control.
I mean seriously, if you read my blog ďHello Portobello: Ramblings of a health conscious cheese-aholic,Ē thereíd be little doubt in your mind that Iím completely addicted to cheese, in particularly, melted cheese.
The mushrooms I ate the other day as a direct result of the Hello Portobello blog Ė not Portobelloís but close enough, these have 10 fewer calories per serving. The mushrooms were also topped with one of my favorite salt-free spice mixes, Penzey's Mural of Flavor. I love Penzey's! Mmmm.
Anyway, so what does this mean? Should I expect cheese-induced dtís (delirium tremens) if I go cold turkey on cheese? I hope not.
I donít think I can give up cheese. That might be the end of me. Maybe tomorrow Iíll melt the two cheese sticks I budgeted in my snack calories on my food, one stick on the quinoa after adding the thyme, black pepper and Brazil nuts, and one stick on the jambalaya.
Yes, that sounds like a plan. The world all of a sudden seems like a better place. A sigh of relief. Ö My cheese lives to see another day!