Quinoa and Tofu with Trader Joe's Thai Yellow Curry

When I was about thirteen and my brother was eight, we had a cooking show in our house called “Cooks ‘R Us.” We had no regular airtime schedule, but it was the kind of half-hour special that cropped up when my parents left us at home alone. Our imaginary television crew sat by the sink and the camera was projected out from our kitchen wastebasket. We also had a song that opened the show. It is not sacred, yet I cannot bring myself to share it. I recently asked my brother if he remembered the song. His response: “A few things you always remember. Like your name. And that song.”

I can’t recall much of what we made, other than a big mess. I remember an “apple crisp” which involved cut up apples and dried oatmeal packages, and “cinnamon snails” which entailed rolled up buttered bread and sugar. Gosh, Bryan was the sweetest kid. I mean, he still is (but maybe you don’t call 24-year-old guys sweet anymore?). He ate whatever mess I made.

A good memory. No real connection in space and time to today, other than I am still making a big mess in the kitchen and once again recording it for an audience, real or imagined. Here is the mess I made for tonight (it almost beats cinnamon snails).

I boiled 2 c of water with 1 c quinoa, and then let it simmer for 15 minutes, adding a handful of golden raisins and a chopped carrot. Then I took a bottle of Trader Joe’s yellow curry (I know, I know, is it really cooking if Trader Joes does it for you?), added baked tofu, broccoli, cauliflower, celery, and the quinoa mixture. Cook for 10 minutes and eat!

Mmmm protein.