Colon Blow is what someone once deemed the only dish I would ever cook, many years ago. I never had a “blow-out” from it, and have always loved it. Maybe because it’s so chock-full of ruffage and goodness, it SHOULD have the effect of a colon blow? Anyway. Enough colon talk. I don’t want you to stop reading. 🙂
Colon Blow is great hot AND cold. The longer leftovers are in the fridge, the more the flavors meld and pop for the next serving. This is a great dish to make a bunch of and something I love about it (and something I always love) is that you don’t really need to measure. You can literally toss in however much of whatever you want and it’s going to just be great. I measured for the purpose of creating a recipe…the basic concept is the more veggies you add, the more leftovers you’ll have!
Earlier in the day, I had cooked a mixture of 2 cups of brown rice & 1 cup of quinoa, together on the stovetop. This is what our Colon Blow will be served upon. Quinoa is the little squigly pieces in the rice piccie below, and this yummy stuff is FILLED with protein!
Cooking brown rice is EASY, just so you know…and you cook quinoa the same way. Just remember there’s a 2:1 ratio of water to rice. However much rice (or qunioa) you use, use twice that much water. Bring it all to a boil for about 2 minutes, then reduce to low and set a timer for 20 minutes. I don’t check on it at all until my timer DINGS and after that, I stay close by. I *ALWAYS* set a timer for things like rice, even if it’s just 2 more minutes. I really hate to burn food! Anyway. Keep simmering and keep re-setting your timer for just a couple minutes until all the water is absorbed. When the water is gone from the pot, you know you’re ready to eat your rice! TA-DA!
I love to use red cabbage for Colon Blow because it dyes all the other veggies purple, and, well, that’s just fun. There was a deal I couldn’t pass up on green cabbage at the grocery, however, so green it was.
I used 4 leaves and just chopped it all up. I like bite-size veggies in my Colon Blow. You can chop however you like. 🙂
I heated 1 tbsp EVOO on low-medium and in went the cabbage. I put the cabbage in first so it would cook the longest…hopefully reducing any “blow” effects it might have otherwise (that’s my logic…no idea what science would say about that!).
I used an entire red onion in tonight’s meal…a lot more than in this photo, but this is just where the chopping stopped and the photography commenced.
“Ancient pepper” is at the top of my shopping list from my previous blog. This is evidently what an ancient pepper looks like..
I like these because they’re huge and sweet…much sweeter in my opinion than bell peppers. I chopped up an entire pepper and threw it in.
Doesn’t this look yummy & healthy already??
Now, time for our scrubber, broccoli! Because I buy broccoli florets, I don’t get the yummy stalks for dishes…if I had broccoli stalks, I’d use them. What, you’ve always thrown that part away??? Well, take a taste before you throw next time! Cut off the outer stalk “skin” and slice what’s left beneath for a tasty, crunchy treat! Anyway, enough broccoli talk, just chop it up and get it in!
Next came the squash. Nice & hearty. One each of yellow & zucchini squash. Wash it first, then CHOP CHOP CHOP and in it goes. You don’t have to be pretty about your chopping in this dish, just get it in there!
After all that was in the skillet, I added 1/4 cup of red wine vinegar. This is going to eat up the oil and give your veggies a little bit of a kick when it’s all said & done.
A good rule is not to add spices until you’re towards the end of your cooking…this way you don’t loose any of their UMPH. Colon Blow is different. It gets seasoned twice. A little now…a little more of the same in the end.
This is a photo of the spices I have ALWAYS used in colon blow, and aside from black pepper, these are my favorite spices to use in pretty much anything!
I used a pinch of salt, a couple grinds of coarse ground pepper, and a decent coating of the above spices (perhaps 1/4 tsp each for now): cayenne pepper, chili power, cajun seasoning & cumin.
The last veggie for tonight is bok choy (Chinese cabbage). Many times these huge, bulbous vegetables look a little intimidating. Well, sometimes you just gotta grab it and torture it and taste it and put spices on it until you understand what you have.
Bok choy is one of my FAVORITE veggies because it provides somewhat of a crunch and easily takes on flavors. I used 2 leaves and chopped it all up and tossed it in. It’s always a good idea to wipe off your bok choy stalks with a towel to make sure all the dirt is gone.
The last thing I’m gonna do before I lid our blow to simmer for a few is to add 1/2 tsp of sesame oil (for added flavor) and 1/4 c rice wine vinegar to once again make our flavors super-bold. Now, stick the lid on and turn your heat to low.
Now, on to our jicama salad.
I decided to let Honey taste it, instead of describing the flavor to him, in fear that he may be repulsed. The only way I can think to describe it is a less-sweet apple with the texture of raw tater. Now does that sound appealing or what? Always best to taste first and describe later! Here are our jicama salad ingredients (with another added later as an after-thought).
This was my first ever jicama purchase, just so you know. I knew I was going to shred its little body, but I just went with instinct to take its hide off. Out came the carrot peeler..
I used the large holes on my cheese grater to easily grate the jicama into perfectly thin strips. I decided I wanted a little more than I’d chopped off, and in doing so, discovered that the skin peeled off pretty easily..
See? Learning as I go! 🙂
Next, I sliced the apple away from the core and used the big holes to shred it too. I left the skin on for color, but apple skin is a little messy to shred. It just wasn’t as pretty as the jicama shreds, but who cares! It’s certainly going to be TASTY! I squeezed half a lemon’s juice into the mixture of jicama & apple to give it a zest, but mostly to keep the apple from turning brown (which had already begun in the seconds after shredding).
While shredding the apple, I remembered I had just bought fresh dates from my local organic food store, The Good Shepherd. What a great way to top off this sweet salad! Medjool Dates! If you’ve never had one and the opportunity presents, PLEASE eat it. Everyone deserves a piece of sweet heaven on the palate, and fruits just don’t get much sweeter than Medjool dates.
After chopping up the dates, the only thing left is to gently hand-toss them in with the shredded jicama, apple & raisins. This dish was AMAZINGLY delicious. I may have to make it at least once per week. Honey loved it too and it was the perfect match for our spicy Colon Blow!
After another round of spices on the Colon Blow (no more salt, however), it’s ready to plate and enjoy!
Ingredients for tonight’s version of Colon Blow:
– brown rice/quinoa mixture (pre-cooked earlier in the day)
– 4 cabbage leaves
– 1 red onion
– 1 ancient pepper (bell pepper, poblano
– 2 cups broccoli florets
– 2 bok choy leaves
– 1 tbsp EVOO
– 1/2 tsp sesame oil
– 1/4 c red wine vinegar
– 1/4 c rice wine vinegar
*Use apple cidar vinegar if you don’t have the others. I have never bought or cooked with white vinegar, so it may work too, but I’m not familiar with it.
– pinch of salt
-1/2 tsp coarse ground pepper, cayenne pepper, chili powder, cajun seasoning, & cumin
Ingredients for jicama salad:
– chunk of jicama
– 1 apple
– 1/2 c raisins
– 4 Medjool dates
– 1/2 juice of a lemon (to prevent apple from turning brown)
Directions for Colon Blow:
- Heat 1 tbsp EVOO in a good size skillet on low-medium heat for about 2-3 minutes.
- Chop cabbage & add to the skillet. Stir everything around a little after the addition of every following ingredient.
- Chop onion & add to the skillet.
- Chop pepper & add to the skillet.
- Chop broccoli & add to the skillet.
- Chop squash & add to the skillet
- Pour 1/4 c red wine vinegar into the skillet.
- Season with a pinch of salt, 1/4 tsp coarse ground pepper, cayenne pepper, chili powder, cajun seasoning, & cumin.
- Chop bok choy & add to the skillet.
- Drizzle veggies with 1/2 tsp sesame oil.
- Add 1/4 c rice wine vinegar to the skillet.
- Stir everything up and put a lid on it.
- Turn the heat to low and cook for 7 minutes.
- Take the lid off and add another 1/4 tsp of all spices, except salt.
- Cook for another 3 minutes with the lid off.
- Serve over brown rice/quinoa mixture and enjoy!
Directions for jicama salad:
- Chop off a chunk of jicama & use a carrot peeler to remove the husk (or just peel off if you can!).
- Use large holes of a grater to grate jicama.
- Chop apple meat from the core & use large holes of a grater to grate the apple (with skin).
- Squeeze juice of 1/2 lemon onto grated apple/jicama mixture.
- Chop 4 Medjool dates into small pieces.
- Add dates & 1/2 c raisins to apple/jicama mixture, gently hand-mix and enjoy!