Isaac is not a very practical eater, either. He seems to live on fruit and sunshine. He’s a vegetarian who doesn’t like many vegetables. He’s not hungry at mealtimes, but he’ll be ravenous fifteen minutes later. He only likes certain shapes of pasta, and swears that every pasta has its own flavor. He does eat a lot of pasta, so maybe he’s preternaturally discerning. As David said, “fifty words for snow…” When Isaac does eat something of a substantial meal-like nature, with vegetables and protein, it’s like seeing a rare and wonderful bird. I’ll point it out to David with quiet gestures, and he’ll gesture back not to disturb the exotic creature at the watering hole, or he’ll bolt, and leave his meal uneaten. Last night I decided to cook up some scallions and broccoli I’d gotten from the CSA. I was extremely tired after a ridiculously busy shift at work. This was quick, and had a nice mix of salty, hot, and sweet. Isaac approached it slowly. First he picked out the broccoli. Then the beans, one at a time, then he began to eat everything together, by the forkful. Huzzah!!
I’ve been waiting to cook with scallions so I could post Booker T’s Green Onions.
Thin spaghetti, or any other type of long noodle you like, cooked how you like it.
2 T olive oil
1 plump clove garlic – minced
1/2 cup chopped scallions, mostly white, some bright green, too.
1 small bunch of broccoli (about 2 cups) mostly florets, cut long and thin
1 can black beans, rinsed and drained
1 t mustard seeds
1/4 t ginger powder, or 1/2 inch cube grated fresh ginger
1 T raw or brown sugar
1 T tamari or soy sauce
1 t balsamic vinegar
cayenne to taste
1 cup diced tomatoes and their juice (fresh or canned)
freshly ground pepper
small handful fresh basil, chopped
Warm the olive oil in a large frying pan. Add the garlic, scallions, fresh ginger if you’re using it, and mustard seeds. Cook till the garlic starts to brown and the mustard seeds pop. Add the black beans, stir and cook for a minute or two. Add the tomatoes, sugar, tamari, balsamic, powdered ginger, cayenne and about 1/2 cup of water. Bring to a boil, then reduce the heat and return to a simmer.
Add the broccoli and cover the pan. Cook for about 5 minutes, till the broccoli is bright and starting to soften, though it still has some crunch. Season with plenty of freshly ground pepper (it shouldn’t need salt because of the tamari, but add some if you like!). Sprinkle with fresh basil. Toss with the pasta, or serve alongside, so people can have exactly the ratio they like.