Orie Inspired Cuisine

Someone I respect is slowly, indirectly persuading me to cook again, particularly, vegetables and fish.

I'm not good at following recipes. Flavors in my head scream for attention and I'm more like the child of a mad scientist with his first chemistry set. Sure, every once in a while I make a winner, but mostly I get ugly, smelly puffs of smoke and lots of frustration. I'm reluctant to cook for others because my lack of consistency terrifies me. Today, I'm home alone.

I tried to go to breakfast at a local Mexican place but they were closed. I decided to hit the grocery store instead of going someplace else. (Thank you, little Orie shaped angel on my shoulder.) The near recipe below is the result.

1/4 head green cabbage
1 smallish radicchio
1 small stalk rhubarb
1 medium white onion
4 large brussels sprouts

Slice everything into thin strips. Toss with olive oil. Add salt, pepper and garlic powder (Paula Dean's house seasoning) to taste.

Add everything to high sided pre-heated med-high skillet. Allow to cook, stirring occasionally until everything has softened and turned sweet. Add a dash of lime and serve.

What worked: The rhubarb was a surprising success. It adds a hint of flavor that I'll be craving all day. The brussels sprouts gave a slight meatiness. The overall flavor of the dish is great.

What I'd change: I'd like to replace the radicchio with red cabbage. The bitterness of the radicchio didn't mellow as much as I'd hoped and it brings down every 5th or 6th bite. I'd either use a sweeter onion or less onion. There is just a tiny bit too much onion taste. More rhubarb. I wish I'd added 2 large stalks. And, less seasoning. As happens so often in my cooking, I over-seasoned the whole thing. Mostly with pepper today. The heat is good but sometimes it gets in the way.

Would I make something like it again? Yes, absolutely. I might even consider offering it to someone else.