Thursday, August 22, 2013

Cooking Dinner for My Very Clean Colon: A First Meal Post Colonoscopy...

It may sound funny, but it's true. After my colonoscopy yesterday, my body is empty.  It's rather a strange feeling. I kind-of feel brand new—like starlight and rainbows...  (I'm just kidding. It really just makes you feel ice-cold, being poop-free.)

So tonight, when I thought about the fact that the ginormous organ inside of me didn't have anything to work on except what I tossed in there for my evening meal—I couldn't help but think twice about dinner.  The idea of gulping down a big spicy dish of somethin'-somethin' or a meaty hunk of whatever didn't sound so great as I stood in front of the open fridge.  I wanted veggies, but even the broccoli looked daunting to digest.  What did I have that was vegetarian but with minimal fiber for this first substantial dinner of mine after being made clean as a whistle?

Well, this is what I pulled out of the fridge, out of the garden, and off the counter:
  • that damn box of pea shoots from Trader Joe's again (I was determined to finish it off—only a handful were left.)
  • a lemon
  • a small zucchini
  • a clove of garlic
  • a baby bella mushroom
  • bacon fat
  • 3 little sprigs of cilantro
  • kosher salt
  • fresh cracked pepper
And here's what I did with it all:

1) Over medium-high heat in a 10-inch skillet, I melted a teensy little teaspoon of bacon fat.  I added the minced garlic clove and the finely chopped mushroom, tossed them in the fat, and let them sizzle, stirring occasionally, for about 2 minutes.

2) I then added the zucchini, quartered lengthwise and chopped into 1/4-inch thick slices on the bias, to the skillet.  I tossed the zucc with the fat to coat the pieces, sprinkled on salt and pepper, stirred it all again, shook the skillet to create an even layer, then let it all sit for 3 minutes.

3) With the bottom side of the zucc nicely browned, I stirred the skillet then scattered on top the handful of pea shoots (gathered up in a bunch on the cutting board then chopped right below the leaves to get rid of the stem portion) and the torn-up leaves of the cilantro sprigs.  I squeezed a quarter of the lemon over the whole mess, then stirred it all to wilt the shoots.

4) I plated the veggies, garnished it with lemon zest from the butt of the lemon, and ATE.

Time to prep? 5 minutes (if you are a slow prepper, like me). Time to cook? 6 minutes. And, oh! What a great surprise! By cooking from my gut (I'm learning!), I prepared a dish for the transition of seasons: deep and earthy from the mushrooms, bacon fat, and garlic. Light from the zucchini. Zingy and bright from the cilantro and lemon.  It was like summer and fall mingling on my plate, both vying for my tongue's attention—and both happily getting it.

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