I’ve been waging a struggle with time and energy. My life at desk is non-stop. Information and deadlines are my masters. I’m also responsible for a team, who are fantastic. But the whole work shenanigan leaves me completely mentally drained. When I get home I try to devote what’s left (which, ashamedly, is not much) to K, who has more than his own fair share of work woes. Anyway, I’m going to try not to whinge too much on this theme. (Though can I mention how frustrating it is when I’ve got stuff I want to post here? In particular a couple of baking experiments, and a package of mountain pepper from Victoria – more soon!) I’m pretty sure what I just described is not unique. Although we share the cooking, most nights, I cook. So my version of ‘fast food’ is getting faster. Witness the following. I contemplated cheese on toast. But I was craving healthy and light, with minimum effort. So wrestled a can of chickpeas into a pan with onion, garlic, lemon, brocolli and cabbage. And splashed a bit of miso soup into a pot on the side. Bam!
So. This is more than likely the first of several quick-fixes, while my capacity is limited. Even on weekends I’m finding it difficult to do much beyond restoring the balance. Or attempting to. Hmmm. I feel another big quest for balance and fulfilment coming on. Until then I’m hanging out for holidays in a month.
You could substitute whatever greens you have on hand – silverbeet or spinach? I can also imagine a hearty version with sugarloaf cabbage and potato. In fact, I can’t think of any vegetable that wouldn’t work… you could make this into an end-of-week fridge clean-out special! The miso soup recipe below is one I often make, and is ever so slightly more involved than the one I made on this occasion – which was plain old miso!
1 can chickpeas
small head of brocolli, cut into small florets
1/8 red cabbage, finely sliced
1 brown onion, cut into rings
2 cloves garlic, finely chopped
juice of 1 lemon
good splash of extra virgin olive oil
miso soup
1 tbspn white miso paste
2 small cups water
1/2 nori sheet, torn
1 spring onion, finely sliced
Bring water to boil. Add a good splash of boiling water to a small bowl/cup and stir in miso paste until combined. Return miso mix to the water, stir, add spring onions and nori and keep on an ultra-low simmer.
Warm oil in a heavy frying pan or skillet over medium heat. Add onion and garlic and cook for two minutes. Add chickpeas, cabbage and brocolli and fry for three minutes or until lightly browned. Add lemon juice and keep on heat for another few minutes, or until vegies are brightly coloured and just cooked.
Serves 2.
Mmmm, sounds nearly as tasty as soup today at Mumma’s bigger than yours kitchen.. an amazing replica of the delish dish you served up to me in one small kitchen just two weeks ago. Me sees a theme and me likes it.
Yummy posts.