The Family Table: A kitchen vacation
I took a couple week hiatus from cooking recently.
It wasn鈥檛 voluntary.
While cutting some kale, I also cut my thumb.
I wish I could say it was the first time I had a mishap cutting things in the kitchen, but I鈥檝e needed stitches to close up a nasty cut or two before. This, however, was the worst.
Mike and Wes were home and in the kitchen with me. I鈥檇 determined I needed more greens to wilt into the wedding soup I was making and sent Mike to grab the remaining few leaves from our garden.
I washed it, dried it, rolled it and started cutting it into ribbons.
The three of us were talking and laughing, making plans for what we鈥檇 do that day.
Then, I missed the kale and tossed the knife into the sink.
Mike realized what I鈥檇 done right away.
鈥淗ow bad is it?鈥� he asked, chuckling.
鈥淛ust need to get it stopped,鈥� I told him.
I really did think it was just a nick. It wasn鈥檛.
Quite concerned, Wes ran to get the phone and asked if he should call 9-1-1.
It was unnecessary, we told him. After assessment (and the realization that stitches weren鈥檛 going to cut it 鈥� no pun intended), Mike drove me to the emergency room.
A couple hours and three cauterizations later, I walked out with a white bandage on my thumb that was so big, Mike told me I could use it as a surrender flag.
In essence it was, only I had to surrender control of the kitchen until it healed enough to use.
Thankfully, Mike is an incredible cook so no one was in danger of starving and my mom sent food our way
One of my favorite dishes was his take on red beans and rice, using steam-in-the-bag riced cauliflower. It was not only delicious, but was quick and easy. Now that I鈥檓 back in the kitchen (and being incredibly cautious!) it will definitely be a new dish in my repertoire.
Mike鈥檚 Red Beans and 鈥淩ice鈥�
2 steam in bags of cilantro cauliflower rice, microwaved according to package directions
1 14.5-ounce can fire roasted tomatoes, undrained
2 stalks celery, diced
1 onion, diced
2 cans kidney beans, drained and rinsed
1 jalapeno, cleaned and finely diced
Cumin, salt and pepper
Over medium heat, saut茅 onion, celery and jalapeno until cooked through. Season with salt and pepper, and about 1 teaspoon cumin. Add the tomatoes and their juices to the pan, cooking until the juice is reduced by about half. Stir in the kidney beans and remove from the heat. Combine that mixture with the riced cauliflower and serve. If you鈥檇 like to add some protein to the dish, you can finely chop kielbasa or andouille sausage and saut茅 it with the onion, celery and jalapeno.