Back. (& a Kale and Sesame “Sushi” Bowl)

It’s been almost exactly two months since I last posted.  I’ve read lots of blogs where people talk about taking a break or needing some fresh ideas, or going on some crazy, awesome trip, but the truth is, I just ran out of time.  And if I want to be even more honest, I ran out of energy.

The last two months have been among the two craziest & change-filled months of my life.  There have been some incredible highs – my best friend getting married, for one – and some low lows.  Suffice to say, you want to put your best foot out on the interwebs, and I’ve been missing my fancy footwear.

And clearly, a LOT has happened.  The weather has changed, for one, and I’m back to taking pictures of food in the dark.  A favorite blogger is now vegetarian.  Eater published the best-ever interview of Ina Garten and it made me love her even more, if that’s possible.  Tom Brady (continued to) earn my eternal love and respect through sheer domination on my fantasy squad, and then left me hopelessly baffled and saddened through his “non-endorsement” endorsement of Donald Trump.  No words.

AND – it’s been over a year since I started this blog.  Going forward, I’m hoping to start posting regularly again, if not a little less frequently, due to a job change and less time to experiment in the kitchen.

So now, in honor of my vegetarian friend who sent me nice little notes during my period of absentia (thank you!!), I bring you the following, from A Modern Way to Eat.

Kale & Sesame “Sushi” Bowl

• 2 cups brown rice
• salt
• 1-2 cups frozen endamame (sans pods)
• 1 pomegranate (you’re really just after the seeds, so feel free to buy pre-seeded)
• dash sesame oil
• 2 big handfuls shredded kale or other crunchy, leafy green, stalks removed
• 2 tablespoons sesame seeds
• cilantro
• avocado
• optional: 1 egg (poached)
• for the dressing:
  • zest and juice from 1 lemon
  • tablespoon honey
  • 2 tablespoons soy sauce
  • dash rice vinegar
  • salt, pepper

1. Cook your rice according to package directions (ain’t no shame in the minute style).
2. Heat the endamame through, either in the microwave or by putting them in a bowl and covering with boiling water.
3. De-seed your pomegranate, as needed – instructions here.
4. Heat a saute pan over medium heat, add a splash of sesame oil and saute the greens until a bit wilted, above 3-4 minutes.  Keep warm.
5. Make your dressing by whisking all ingredients together.  Add a bit of the pomegranate juice, if you have any from the de-seeding process.
6. Pour the dressing over the warm rice, add the sesame seeds and give the mixture a toss.  Add the rest of your salad ingredients and top with avocado and cilantro…and if you’re feeling good about it, a poached egg.  Add dressing as needed.

The Verdict:

Not really a recipe?  I understand your point.  Still, it feels good to be back, and it feels good to eat this.  So that’s a win, in my book.