My week of graveyard shifts didn’t end ‘til yesterday morning, but I was back in Mommy Mode just a few hours later. I’ve practiced the weekly nocturnal/diurnal flip for over a decade, so I’ve got it down to a science. Like clockwork, I passed out early last night and got enough shuteye to resurrect me from my zombie-like existence. It was imperative that I fully recharged my batteries; Henry’s been slammed with early work meetings, so I knew the a.m. kid-herding was my solo responsibility.
Miraculously, I managed to dress, feed, and pack a lunch for Big-O before hustling him off to school. With Lil-O happily munching on a plate of eggs, I finally had sufficient breathing room to fix myself a proper breakfast.
I rooted around in the fridge and freezer before pulling out the ingredients for a frittata: eggs, frozen spinach, leftover sautéed mushrooms, cherry tomatoes, and a splash of coconut milk.
I seasoned the batter with a few dashes of Red Boat Fish Sauce – my go-to seasoning for eggs these days. (Who am I kidding? I flavor everything with that bottled umami.) I started the frittata on the stove, and finished it off under the broiler in my countertop toaster oven.
A few hours later, I pillaged the fridge again in search of lunch. My mission was to clear out as much space as possible ’cause I knew my weekly veggie CSA delivery was arriving in the afternoon.
Soon, my kitchen counter was piled high with a mishmash of ingredients. When in doubt, I start with alliums, so I grabbed half an onion and thinly sliced it…
…before softening it in a hot skillet with a spoonful of coconut oil.
Next, I added a large handful of baby dino kale and a requisite sprinkle of Red Boat Fish Sauce.
I rounded out my lunch plate with some chicken apple sausage and a pile of Mother-In-Law’s Kimchi.
“Random,” you say? I prefer to call it “global fusion.” Food always tastes better with fancy names.
I’d made breakfast and lunch with just one skillet, so I figured I’d do the same with dinner. I spied a ready-to-cook top round roast in my defrost bowl, so I prepped it for a quick stir-fry by slicing it thinly and against the grain.
As you may remember, I haven’t been a big fan of top and bottom round roasts. No matter what technique I’ve used – sous vide, slow roasting in the oven, you name it – I ended up with tough, dry meat.
But then I met Lynne Curry, the author of Pure Beef (one of my favorite resources for cooking meat!) and undisputed master of preparing grass fed beef. I peppered her with questions about the best ways to cook different cuts of cow, and shared with her my dislike of top round. Lynne’s advice: Always prepare it using a quick, high-heat method – like stir fry.
While the beef slices bathed in a simple marinade, I browned onions and mushrooms in my trusty skillet.
Next, I added broccoli and a bit of homemade bone broth.
As the florets softened, I made a pile of carrot ribbons with my julienne peeler.
Once the veggies were ready, I removed them from the pan and threw in the marinated beef.
Once they got a quick sear, I tossed in the vegetables and seasoning.
Emergency protein is always the way to go when you’re short on time and ideas.
I ate the stir-fry with half a baked yam, and as a chaser, I served steaming bowls of bone broth to ward away evil viruses. My guys are feeling much better, but hot broth ought to speed up their recovery.
And me? I ain’t got time for a cold.1