veggie nachos

I took 4 weeks off from clinical rotations last month to study for Step 2 of the medical licensing exam. You might remember me talking about Step 1 last summer, which was much more traumatic. Step 1 seemed like a huge hurdle to overcome on this path to becoming a doctor. By the time Step 2 rolled around, I realized the whole track is filled with hurdles. To keep that metaphor going, it really does remind me of when I did the hurdles on my high school track team. The first hurdle was terrifying, coming out of the blocks and the brief seconds leading up to the first leap. But once I made that first one, I found this rhythm - step, step, hurdle, step, step, hurdle - and the hurdles became less of an obstacle and more just a part of the way I ran. In some ways, medical education is like that. I know that I will continue to face small daily challenges, occasional monumental ones, and everything in between, which allows a sort of rhythm and acceptance.

During that month of studying, alone, day after day, alone, I wrote this on the edge of a to-do list:

I can already feel
how when it's all over
I'll look back
and say,
"It wasn't so bad, really."

In hindsight that sounds like a reassuring realization, but at the time it wasn't. At the time it seemed devastating. Because it meant that I would be brushing off one of those challenges as if I had accomplished nothing, telling my friends "you'll be fine, it's not so bad", and leaving them to feel alone when the the hurdle looked a little bit too high off there in the distance. We do this to ourselves over and over, and it's one of the unexpected ways that medical school has struck me as an emotional challenge.

The more I think of this though, the more I think it's actually a sign of something really good. When we stand at the finish line and look back at the hurdles we crossed, they don't look nearly as threatening because we know we just made it over all of them. And it's natural to say that it was worth it all - the fear, the planning, the training, the sacrifices - because we are doing exactly what we were meant to be doing, what we signed up for, what we are called to. So now when I look back at my weeks of studying, I see that those days took on a beautiful cycle. Each morning I woke up, made a smoothie, studied, went to a yoga class, made a tomato sandwich or salad for lunch, studied, practiced mindfulness meditation, studied, made mushrooms and greens for dinner, studied, read something non-medical, went to sleep. There was very little variance to that schedule and that type of life works really nicely for me. I haven't made it to a yoga class since, and my mindfulness practice has nearly disappeared.

But I am not here to complain. I am here to remind myself that that was good, but impractical for today. I am here to say that I will find a way to keep some of those things in my life no matter what else is going on.

The one thing that is easiest for me to keep around, and to keep myself connected to a sense of wellness is food. Going to the farmers' market, keeping a fridge full of produce, and eating fresh wholesome meals at least twice a day are things that I have managed to maintain. One of my favorite meals this summer is vegetarian nachos. They are quick and easy, there is no need to follow a recipe once you get the idea, and it's an easy way to use up whatever happens to be on hand. The combination I had yesterday was particularly stellar, so I decided it was time to share it with you. And I'd love to hear, what is the thing that keeps you connected to yourself when life starts to get in the way?

Vegetarian Nachos for 2:
Blue corn tortilla chips
4 oz. ground seitan (My favorite is Upton's chorizo)
1/4 cup red onion, diced
1 handful chopped kale
1/2 a zucchini, sliced into thin half-moons
1 avocado, peeled & sliced
1/4 cup crumbled feta
Tomatillo salsa, to taste (I used this one)

Heat a bit of oil in a small pain over low heat and add the seitan, stir occasionally, cook until warm.

Meanwhile, spread some chips out onto a plate. Layer on the already chopped veggies, the seitan, the avocado, and the feta. Finally top with salsa to taste.

Enjoy with a Corona and lime on the patio and savor the remaining days of this fleeting summer.

artichokes for 2

I've been wanting to follow up those last 2 posts with a recipe but it's been a hectic few weeks. But now summer is here, and I kicked it off with my family, gazing at the super moon, and admiring some photography. Believe it or not, I'm looking forward to a month of studying and a break from the hospital. A cup of coffee and sunshine streaming onto my textbook instead of three-hour morning rounds, a load of online practice questions instead of the daily public questioning that one can never be adequately prepared for, and the freedom to step away from it all in search of inspiration, a wholesome meal, or a few sun salutations.

In that spirit, here is a nice simple recipe, perfect for sharing with a friend.

My mom always served steamed artichokes with Hollandaise sauce, which is delicious but full of fat and its need for precise, careful preparation intimidates me. This is a healtheir, easier alternative but just as full of flavor. Eating it is messy and completely occupying, so there's no room for multi-tasking or any distraction greater than a pleasant conversation.

Artichokes for 2:
 2 artichokes
6 cloves garlic peeled
olive oil
balsamic vinegar
a few springs of rosemary or thyme

Cut the stems off of the artichokes so that you have just about 1 inch remaining and a nice flat bottom. Pull the leaves open a bit so that you can shove the garlic cloves in, scattering them through 3 different layers and 3 different areas of the artichoke.

Fill a pot with about an inch of water, add a good pinch of salt and the fresh herbs, and set the artichokes in it. Ideally, the water won't quite reach the lowest leaves, the artichokes will balance well on their own, and a lid will fit over them without touching. But if any of those don't quite work out, it will probably still all be just fine.

Bring the water to a simmer, cover, and let steam for 30 minutes - 1 hour, depending on how small and tender the artichokes are. I usually try to pull out a middle leaf at around 30 minutes to see how well-cooked it is, just be careful not to burn your hands! Just put it half-way in your mouth and bite down softly with your front teeth; it should be soft enough that the meaty part near the base easily scrapes off.

When they're done, place each artichoke in a bowl and drizzle with olive oil and balsamic vinegar, as well as salt and pepper if desired. Serve with an extra bowl or plate for discarding the leaves.

In case you haven't eaten an artichoke before, you should know that the center is the best part! When you get to the point where the leaves become translucent and prickly, stop eating, scrape those leaves and the soft fuzzy stuff underneath them out with a spoon, and eat the heart just as it is, sopping up any of the olive oil and vinegar that remains.

2 more salads

Way back when, or maybe just a few months ago, I had the grand idea of sharing a series of salad recipes. Of course life gets in the way, so I should be more careful about making statements like that. It's like every time I have a week off from school or work - I begin making a list of things I'd like to do about a month in advance, and inevitably fill it with much more than anyone could fit into that time span. Oh well.

In the meantime, summer has faded and blustery winds are blowing in. But I do have a couple salad suggestions, photos and all, that have been set aside ready to go, just waiting for a bit of time to type them up. And when I say suggestions, I mean I don't really think it's worth taking the time to make up exact measurements because I generally just wing it, and I imagine that will work nicely for you as well. Cooking is the most fun when it's variations on a theme.

1. Sauteed Corn Salad
This is delicious with corn freshly cut from the cob. You could try it with frozen or canned, but I'm doubtful.

Ingredients:
Corn on the cob, at least 1 per person
red onion, diced
fresh thyme
fresh rosemary, chopped
feta cheese
almond slivers or pumpkin seeds, toasted (or any other nut or seed)

Heat some olive oil in a large pan. Add a handful of diced onion and let it cook for about 5 minutes before cutting the corn straight into the pan. Mix to coat everything evenly with the olive oil. Season with salt, pepper, and a few springs of fresh thyme and rosemary.

Let this cook until everything begins to caramelize. The key is keeping the heat up enough to let the corn and onions brown around the edges and stick to the bottom of the pan a bit - when you scrape that off, it adds an amazing sweetness to the dish.

Top with crumbled feta and toasted almond slivers and pumpkin seeds.

2. Tuna Salad
I am not a fan of the traditional tuna salad, or any mayonnaise-based salad for that matter. But I do like tuna. I consider this a fresher take on the traditional dish, and it still gets some creaminess from the oil and feta.

Ingredients:
1 can of tuna fish
olive oil
feta cheese
capers
lemon juice
fresh parsley, finely chopped
red onion, diced

Combine all ingredients well, balancing out the olive oil, feta, caper liquid and lemon juice to get the blend of richness and acidity that best suits you.

Enjoy on a bed of greens, a slice of bread, or however you usually eat tuna salad.

the fifth season

Since moving up here from Texas, I have delighted in the changing seasons, and written about them quite a bit here. They change the way one experiences the world - looking forward to summer means something new entirely. It's not just time off from school, it's sunshine and greenness and fresh berries. Certainly this made my mother's childhood somewhat different from my own. Here, I savor the heat; back home it was something I tried to avoid. Well, I just want to add onto my other seasonal revelations that I have discovered that perhaps there are more than just four. I'm pretty sure there should be a 5th season: end-of-summer. It's still hot and the sun still hangs in bright blue skies, but when it sets things are a bit more golden, and you might notice a few leaves showing their spines or fading, ever-so-slightly, into yellow. It's a lovely time of year.

Here are a few photos from my end-of-summer. I've had a whopping 10 days off between surgery and medicine clerkships, and they have been glorious. There was yoga on the beach, camping, lazy pancake mornings, plenty of time for our new kitty, and a belated birthday party.

 

The party menu:

1. blini bar with crème fraiche, roasted onions, bean spread
2. heirloom tomato salad
3. zucchini salad
4. roasted carrots (recipe below)
5. summertime shandy/radler/clara [tasty by any name]
6. corn salad and amazing baked goods from friends!

It was a lovely evening, and I was so happy to be surrounded by so many great friends in my own home. Like I said, I need to cook for people more often.

Finally, a recipe! These roasted carrots are incredibly straight forward, but absolutely delicious. They are one of my favorites to bring to parties because they actually get people to want to put more vegetable on their plate. Even people who don't like carrots.

Roasted Cumin Carrots:

Preheat oven to 400 F
Wash and peel several large carrots. Cut them into french-fry size sticks.
Spread onto a baking sheet in a single layer.
Drizzle with olive oil and rub it around with your hands so that they all are well-coated. Sprinkle with cumin seeds and cinnamon.
Bake for about 40 minutes, until the edges begin to brown and caramelize. It's okay if they start to burn a teeny bit.

soggy bread

So, this surgery thing is really difficult, just in case you were wondering. There's no doubt that I'm learning a lot and having some really unique experiences, but at the end of the day I do not feel at all inspired. Check that field of specialties off my list.

I've been doing my best to take care of myself, making vegetables and sleep a priority while other things (the same gym bag has been in my car for 3 1/2 weeks) fall by the wayside. I'm also multitasking and working at my desk while eating, which is less than ideal. Fortunately Ian comes home today [huge smile on my face], so that should help with that.

That is soggy bread on my salad - delicious and highly under-appreciated. There are so many things that you can do with stale bread, and this is my favorite one in the summer, as compared to using it in soups or a panade. I have always been a fan of soggy bread. One of my favorite meals growing up was my mom's pot roast. Part of my love for this dish definitely had to do with the fact that after we all had our share of meat, potatoes, onions and carrots, my Dad would go get a loaf of bread, set a slice in the center of his plate, and pour the cooking juices over it. And I would always follow suit. Just thinking of that salty, soggy, gooey bread makes my mouth water.

I bought a loaf of bread at the farmer's market early in July, but barely ate half of it before it began to get too hard and crusty. So I cut it up into cubes and stored them in a plastic bag in the fridge. Whenever I want to add some to a salad, I put a handful into a bowl and cover them with water to soak while I prepare the rest of the salad. Then I squeeze the water out of them, add some olive oil & vinegar, add them to the salad, and top off with a bit more oil & vinegar. I know few people that need encouragement to eat more carbohydrates, but this is really tasty and some days you just need that extra caloric energy.

In the salad pictured above: arugula, heirloom tomato, edamame, feta cheese, soggy bread, fresh basil, olive oil, balsamic vinegar, salt & pepper.

speaking of salads

It's been quite a while since I have used a recipe. I've been avoiding the stove top, and the idea of turning on the oven would be crazy. It's hot here and my single window unit does the kitchen no good at all. I guess it's a good thing my parents didn't listen when I said coming up from Houston would offer them some relief from the summer heat. Fortunately, I can easily get through the whole summer on salads alone.

Let's take a minute to expand our definition of "salad". I do not mean iceberg lettuce. Not even romaine, or butterhead, or mixed field greens. As far as I'm concerned, a Salad (I'll use a capital 'S' to keep things straight, my Salad has a capital, the standard restaurant side salad does not) requires no leaves, but if you do want that kind of salad you might as well make them spinach or kale or arugula. Something with flavor and nutrients. I have seen many pitiful salads, and I'm convinced that this is why so many people say things like, "I don't like vegetables". What do you mean you don't like vegetables? Your body thrives on vegetables. Throwing some grilled chicken, shredded cheddar, a few diced veggies and ranch onto your standard lettuce is not going to make it much more exciting, or satiating for that matter. There have been times when I have felt a strong urge to teach the world how to make Salads. I'm not sure exactly what that means, but I think that this food blogger is off to a really good start.

So then, what is a Salad? The dictionary says it's basically just a mixture of foods - raw or cooked veggies, sometimes with meat, with a dressing, served cold. See? nothing about lettuce. The key to a good Salad is simply starting with good, fresh ingredients. You can throw in just about anything, you just don't want to get carried away. Often the fewer things the better. I always try to include a good protein source - tuna, nuts, beans, lentils. I often just drizzle a little olive oil and lemon juice over top, but sometimes I actually mix up a honey mustard dressing or some kind of vinaigrette, but I rarely ever buy a pre-made bottled salad dressing. Adding in a grain can easily turn a light salad into a full meal, maybe even a whole week of meals.

Here is a quinoa salad that I made yesterday for a friend's going-away party. I wasn't sure where it was going when I started, but it turned out to be really delicious. This also means I didn't measure, so I'm just guessing on the measurements now. If anything seems off to you, please adapt accordingly, and let me know so I can change it on here. I wish I had more left over for myself, but this is all I've got. Enough for a photo, at least.

Quinoa Salad with Mango and Edamame Recipe:
3 cups cooked quinoa (about 1 cup dry, maybe a bit less)
1 champagne mango, cut into cubes
3/4 cup edamame
1/4 cup red onion, diced
1/2 cup red pepper, diced
1/2 cup feta cheese, crumbled
1/4 cup fresh mint leaves, chopped
1/4 cup olive oil
1 Tbs apple cider vinegar
salt & pepper to taste

Mix everything together. Serve on a bed of arugula, or by itself.


I've got a few other salad ideas up my sleeves that I hope to be sharing on here soon, so stay tuned.

cooking for two

One day, in the middle of last week, I knew that I was going to be able to sleep in the next morning. My current definition of sleeping in is waking up any time after the sun rises high enough to pass a ray of light through one of my windows. Any one of them, I'm not picky. so long as I'm not leaving my house in the dark and driving to work passing party-goers making their final stop at the McDonald's drive-through. In celebration of that fact I invited a friend over for dinner with plans to take a walk and get ice cream afterwards. It was a simple evening, but we relished our taste of freedom and our bit of summer. I've been craving lazy summer days each time I see a block party or a wet-headed, pig-tailed girl riding a bicycle. But now is the time for surgery, and I have plenty of summers yet to live.

Our evening was simple. We introduced our pets and discovered that Zenith is scared of playful dogs. I heard him hiss for the first time ever, which made me a bit sad because he has never hissed at other cats. For dinner I made a salad and corn on the cob. Much of it was fresh from the farmer's market: the corn, butter with garlic scapes, tomato, cucumber, baby mustard greens and a soft buttery lettuce, tarragon white vinegar, sourdough bread. I don't usually peel cucumbers, but this time I did, and I added the peels to a pitcher of water and chilled it in the fridge. I chopped things up and made a dressing. I briefly boiled the sweet corn and slathered it with butter. I was having such a good time before my friend even arrived.

 It made me realize how much I enjoy preparing food for other people. It can be a luxury to prepare a good meal for yourself, but there's something very special about creating a dish - even a basic lettuce & veggie salad - that you will share with somebody else. It makes peeling cucumbers, using up the very last tomato, or splurging on some fresh herbs all seem completely worthwhile. That food becomes a sort of offering, a gift, a poem, an expression of love and friendship, it says "I care about you. I will feed you tasty things."

I'm going to try to have people over for dinner more often. Or lunch, or brunch, or coffee, whatever my crazy schedule will allow. Let me know if you want to come, feel free to invite yourself, my kitchen is open. And I will definitely be throwing myself a birthday party next month - I can't wait to come up with the menu.

could scarcely fill a cup

My friends and family in Texas are suffering from drought and heat that is far worse than any summer I can remember and is setting all kinds of records. Meanwhile, I'm dreading the coming of winter. Already. And it's only August. I have never ever wanted summer to drag out as long as possible, but I definitely do now. 

I have also really enjoyed finding ways to adapt to the warmer weather.  It's been fun to make smoothies and drink really cold ice water or tea. My cat also has a new love for ice cubes. He comes running every time he hears the freezer door open. I like the sound of the fan whirring beside my bed at night, and the feel of cold water at the end of a lukewarm shower, and avoiding turning the stove on, and farmers markets, and waking up early when the sun has already risen and it stays out late, too. I'm really soaking up the sun and warmth and just being outside as much as possible.

I want to share these thoughts with you because I wrote so much of the previous seasons here in Chicago: the vibrant colors of autumn, the joy of snow in the winter, the unending gray, the glorious blooming bursting forth of spring. The cycling of seasons has inspired so much art and poetry, I believe, because it is a great metaphor for life. Actually, I suppose because it is life. No metaphor about it. We live and die, things end and begin, we move from one stage to the next and we change but somehow are still the same being with the same core. I recently had a lecture on aging and the elderly that presented approaching death in such a beautiful light. Here is a quote that was shared by Fredrick Buechner: “What is lost is nothing to what is found. And all the death there ever was set next to life, could scarcely fill a cup!” Of course, death can be a terrifying thing to think about. It can also be lovely and exciting, but we need some things to remind us of that - family and friends, feeling loved and loving, mostly faith. Also the changing of seasons.

I do have a recipe to share with you as well. It's one that I make pretty often and am even willing to use the stove top when it's hot outside for this one. It's simple and delicious. This is one I think you'll enjoy any time of year. I can't really give you amounts because anything works, just adjust it for how much you think you will eat/how much you want leftovers.

Mushrooms and Greens with an Egg on Top:

olive oil

mushrooms, sliced

greens like kale, beet, collard, etc. roughly chopped or torn

red wine

salt and pepper

egg(s)

cheese - Parmesan or Swiss

bread (optional)

Begin by heating the olive oil (not too hot - if it smokes you're converting those good fats into bad fats) and adding the mushrooms to the pan.

Toss occasionally, put the lid on if they're getting drier than you like. When they start to get dark around the edges add a splash of red wine to de-glaze the pan.

Add in your greens and toss.

Put the lid on so they basically just steam from the moisture left on the greens from washing. (You did wash them, right?)

Remove the lid, salt and pepper to taste, let them cook longer if they need to dry out at all. I like my mushrooms to be a bit crispy and my greens just on the edge of over-cooked.

In the meantime, fry an egg or two. Or poach them.

 

Serve with grated Parmesan or torn Swiss cheese on top, salt and pepper to taste. It's also good served on top of a slice of bread, especially if you have some extra moisture or really runny yolks to make the bread a bit mushy.

post script: and on an almost totally unrelated note, I just fell in love with this.

recipe sharing

I'm really gearing up to get back to school, which means a delicate balance between having as much fun and as much relaxation as possible, as well as eating really good, fresh, personally-prepared foods. My go-to recently has been interesting salads, because it's too hot to use the stove, because I could not safely eat lettuce for the five weeks I was in Bolivia, and because it's summer and the produce is amazing. Last night it was arugula/kale/radishes/radish greens/cilantro/fresh corn off the cob with a dressing of olive oil/lime juice/agave nectar shaken in a practically-empty jar of salsa, topped off with coriander/cumin/feta and bits of blue corn tortilla chips. I was really just throwing together the last bits of what was left in my fridge, but it was phenomenal. I love cooking this way - experimenting with flavors based on what I have, turning something simple into something delicious. It also is a wonderful creative outlet for me, as well as quicker and easier than following a recipe. If you ever need some inspiration, this fun blog has had a lot of really interesting salads lately.

I feel like eating well and fueling my passion for healthful living will give me the energy I need to get through this year with a smile, and I'm psyched about the new Interest Group for Integrative Medicine that a friend and I have started. We have a lot of really fun ideas, including a nutrition week with a cook-off and recipe-sharing fundraiser, as well as a regional conference that's a pretty big deal. I believe that sharing recipes is a great way to start encouraging one another to invest in the health of our friends, family, and ourselves. It's a big part of why I started this blog.

Of course, now I have to share a recipe with you. I didn't measure anything as I made it, so I'll just be giving rough estimates, but feel free to play around with it or to ask me if you want more direction. I'll be bringing this to a barbecue lunch tomorrow at Loyola's day of service, but it makes a great lunch on its own. In fact, this follows the ideal skeleton of a one-dish meal: grain + protein + vegetable.

picnic salad recipe:

grain + protein:
1 1/2 cups quinoa
1 cup corn kernels (I used frozen but fresh would be better)
1 can garbanzo beans
crumbled feta cheese

vegetable:
1 bunch radishes
1/4 of a red onion
handful fresh basil
handful fresh cilantro

dressing:
2 Tbsp olive oil
2 Tbsp lemon juice
1-2 tsp honey
pinch cayenne
salt and pepper

Start by cooking the quinoa according to package directions. When it's done throw in the corn, so that it gets a bit cooked (or thawed). Salt and pepper to taste. Stir in garbanzo beans. Set aside or in fridge to cool.

Meanwhile, Dice the red onion. Cut the radishes into cubes/chunks. Throw out the stems but keep the leaves, stack and roll them like a cigar and slice into thin ribbons. Do the same with the basil leaves. Mix all of these together, along with the cilantro.

Mix dressing ingredients in a glass jar and give it a good shake. Taste and adjust as needed.

If you're eating right away, go ahead and mix it all up, sprinkling feta cheese on top. If you made it ahead of time or are traveling, add the cheese to the bowl with the quinoa/beans/corn, leaving the dressing in the jar and the vegetables in a separate bowl. Toss all together just before serving, or set them out separately and let everyone do it for themselves.

end of summer

"I expand and live in the warm day like corn and melons."

-Ralph Waldo Emerson

simple summer dessert

I have a lot to say, but not right now. Right now I just want to share this simple summer dessert with you. It really speaks for itself and, honestly, I think it's the perfect thing to eat after dinner in the summer time. It's even better if you eat it outside.

Simple Summer Dessert Recipe:

1 shortbread cookie
2 small scoops lemon ice cream
1 handful fresh berries

place in a bowl and enjoy!

I would definitely recommend Häagen Dazs "Five" ice cream - it contains only five ingredients: milk, egg, sugar, cream, and lemon. Why would you ever want anything else in your ice cream?

time to reflect

The last two months have gone by so quickly and the past six weeks have been so crazy I haven't really had time to let it all soak in. It was my last summer in Denton so my goal was to wind down on my work schedule, say my good-byes, and prepare myself for medical school. I also took a French class because I have no idea when I will be able to do something like that again. I did have a few episodes of feeling worried about preparing for the move to Chicago and about what awaits me when I begin medical school. I was finally beginning to feel like I had things under control when something crazy happened - my husband, a friend and I were hit by an 18-wheeler on I-35 on our way back from Dallas. We are incredibly fortunate that none of us were injured, but this added a few complications to our plans. We are still dealing with the Canadian insurance company and are in the process of buying a new car. Every time I get upset Ian reminds me, we should just be thankful that we are alive to be frustrated. How true that is. I am so glad that I am alive and healthy enough to do yoga, and to love my friends and family, and to work on becoming a doctor, and to enjoy this beautiful world...

After the accident I realized that I was really happy with how I had spent the previous month. I didn't review the notes from each of my undergraduate biology courses, nor did I memorize all the vocabulary in my Spanish for Medical Professions book; but I did spend a lot of time with my friends, and now I see that that really was the most important thing I could have done.

I got to be part of a dear friend's beautiful wedding.

I taught myself more about photography while figuring out my new camera.

I saw a humpback whale and her calf in Cape Cod.

I received a lesson in Indian cooking from my organic chemistry professor and her mother.

I shared some fantastic meals with friends.

I strengthened some old relationships and made some amazing new ones.

We had a Spanish-style going away party - complete with paella, sangria, and music.

I said good-bye to my coworkers, the hospital, the university, the new-age hippie town that has been home for the past five years, my friends, and finally I said good-bye to a big, beautiful Texas sky.