Why all or nothing?

In January we celebrated Nothing day. There is power in nothing. But, today we celebrate a choice. July 26 is “all or nothing day”. It intends to motivate you. Perhaps another way to put it is Sh– or get off the pot. But, why all or nothing? Aren’t there other ways to motivate people? Of course there are. For some, though, a challenge is required. Either go all in or don’t do it at all. People fear failure. So, they put off a lot of decisions and projects. Today asks you to finally do that thing you were afraid of. Of course, if that thing was to quit your job, for most people, since it’s Sunday, that may prove difficult. Still, all or nothing, while being motivational to some, puts undue pressure on others. Perhaps, meet in the middle?

Some people thrive on pressure. Imposed deadlines, clocks ticking, windows of opportunity appeal to some. For others, though, pressure creates an untenable situation. If I do this, this could happen. What if I don’t? will the world collapse? Will I lose everything? All or nothing is supposed to overcome those doubts. But, to some it reinforces the feeling of failure, even though you made one of the choices: All or nothing. Another day we celebrated in January removes that choice: Just do it day on January 24. But, fixing the deck or trimming those trees isn’t likely in mid winter. So, another day like that in summer is a good idea.

Why all or nothing? It helps motivate.

Giving people the option of all or nothing forces their hand. Either do it or walk away. It’s a constant trope in TV game shows like “let’s make a deal” and more. People always want to gamble with everything from money to love. And, it shows up in songs like this one from the Small Faces. In some instances going for broke (as they say) is a viable option. But, why does it always have to be all or nothing? How about a little give and take? For procrastinators, sometimes you need that push. Either do it. or don’t. Of course, the best procrastinators, when offered that choice, know the right answer is “don’t”.

See. That’s the fatal flaw of this day. Doing things takes effort. So, do it… or…don’t may backfire. Nothing ventured, nothing lost. It’s a much safer bet isn’t it? As Eric Idle sings in “the bright side of life“: “you come from nothing.You’re going back to nothing. What have you lost? Nothing.” Of course, there’s the opposite effect for competitive people who quote Wayne Gretsky:”you miss 100% of the shots you don’t take”. So, really, this day only motivates motivatable people. Although, technically, the true procrastinator finds motivation in it too. Oh, is that a challenge? I choose nothing over all. How do you like them apples?

The everything and the nothing

In philosophy and spirituality, there is a recurring theme of everything and nothing. Nothing is a state of existence or lack thereof. Everything encompasses all we can sense or quantify. But, technically, nothing is part of everything. When you get a plate of food, there are parts of the plate that don’t have any food. You may say there is nothing there. But, the plate is still there. And, the empty space creates a border or outline for the food. The same applies to art, even sounds. Silence accentuates music, voices, and other things. So, nothing is the yin to everything’s yang. It defines it.

Buildings, landscapes, oceans, the Earth, and sky all differentiate from each other through a border of nothing. When the sea begins, the land stops. So, nothing is really the defining part of all things. And, sometimes doing nothing is better than doing something. Let’s say a politician wants to change the way public schools are funded. The new plan costs taxpayers a lot of money to focus on sports, but takes away books seen as inappropriate. The result is under-educated kids and a lot more injuries. Doing nothing would have been better and less costly. Today is a good day to consider such things. If it’s all or nothing, let’s do a little cost/benefit analysis.

Don’t be reckless

Why all or nothing, when there is plenty of room between the 2? While doing something vs doing nothing gets things done, what will the results be? This day wants you to quit that job, ask the girl out on a date, fix that broken drainpipe, do those things you were putting off. What happens when you’re out of work, the girl turns out to be married, you don’t have the supplies or expertise to fix that pipe or the myriad other things that aren’t right with other projects? The just do it crowd will tell you to do it anyway, damn the consequences. After all, what have consequences ever done to people?

We aren’t saying don’t do things. That is why days like this exist. Your inaction prompted this response. We do advocate you do the math, so to speak. Weigh the results. If you don’t fix that electrical problem will the house burn down or will you be just fine? Do you have the skill level? Or, are you better off hiring a professional. Just making that call could be your version of just do it. And, there’s your impetus to go all or nothing. It’s your loophole. It’s like the old line: What’s your favorite thing to make for dinner? Reservations.

Why all or nothing will get you in the kitchen

To that end, maybe it’s time to give the restaurants a break from cooking for you. Even if you aren’t going to do all those life changing things on all or nothing day, Making dinner instead of reservations is a good way to participate in all or nothing day.No matter your skill level in the kitchen, most people can make something edible. Even if it’s a PBJ sandwich, you can say I did it all. Maybe even all that and a bag of chips.

Here, though, we have faith in your ability. Maybe you’re a pasta and red sauce or meat and potatoes person. Well, today, you can step it up a notch. How about cooking a type of cuisine you’re not very familiar with? Today is the day you make something Mexican, Chinese, African or Korean (drink!). Sorry to say, though, if you don’t have all the ingredients, you’re going to the market. After all, it’s all or nothing day. So, let’s do it right.

Here are a few ideas to get you started. These recipes are a bit of the beaten path for most Western palates. You could make them all or you could just make nothing. It’s up to you. To fulfill this day, that’s the beauty: you can do it all OR nothing. Don’t matter to me…

Cheers!

Mexican Chorizo and Corn Empanadas with Cumin Chili Sauce

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Print Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Appetizer, Main Course

Cuisine Mexican

Servings 4 people

Ingredients

  

• For Dough:
• 3 cups Flour
• 1/2 tsp salt
• 5 oz Melted coconut oil
• 1 cup water
• Filling:
• Avocado oil for cooking
• 4 oz chopped chorizo sausage
• 1/4 cup diced sweet onion
• 1/2 tsp chopped fresh garlic
• 1 Tbsp chopped fresh cilantro
• 2 Tbsp chopped fresh tomato
• 1/2 cup cooked corn, removed from the cob (preferably fresh, we grille ours)
• 1/4 cup Shredded cheddar or jack cheese
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• For Sauce:
• Avocado or olive oil to cook
• 1 cup fresh diced onion
• 1 tsp chopped fresh garlic
• 1 Tbsp chopped fresh jalapeno or chili of your choice
• 1 Tbsp ground cumin
• 1 tsp turmeric
• 1/2 tsp chili powder
• 1 oz tequila
• 1 each 28 oz can of crushed tomato
• 1 can water (the can from the tomatoes)
• Salt and pepper to taste

Instructions

 

• Make the dough: Either by hand or in mixer, using dough hook, combine flour and salt. Add in oil and water. Mix until a smooth dough is formed. It should be very pliable, but not wet or sticky. If too wet, add more flour. If too dry add more water. Lightly flour the dough and set aside, covered with plastic for about an hour. The gluten needs to relax.
• Make the sauce ahead of time as it takes a while to cook. Heat oil in a heavy pot, over high heat.. Add in garlic and onion. Cook and stir until translucent. Add the jalapeno and stir. Then add the tequila. Cook off the alcohol. Then add the remaining ingredients. Stir and bring to a boil. Then cut the temperature back to low to medium. You want a light simmer. Allow to simmer at least an hour, stirring occasionally. It should resemble pasta sauce when done.
• Make the filling: Saute the onion and garlic in heated oil until translucent (stirring occasionally). Add in the chorizo, and allow it to brown. Stir as needed. Add the spices and mix well. Remove from heat and add in the rest of the ingredients. Fold together until the mix sticks together. You should be able to make a ball of the mix.
• Make 8 to 16 balls out of the dough. Press them in a tortilla press or flatten by hand. Place a little bit of the filling in the center of each disk of dough. Then fold up the sides to create a half moon and crimp the edges to seal in the filling. Place them in a flat pan lined with parchment and spray with pan spray or use a silicone non stick pad. Place in a pre-heated 400 degree oven for about 15 to 20 minutes. They should become golden brown. Serve hot with the chili sauce.

Keyword Appetizer, Chorizo, corn, Cumin chili sauce, empanada, Mexican

Chinese Chilli Dressed Noodle Salad

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Print Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American, Chinese

Servings 4 People

Ingredients

  

• 1 Lb Lo Mein Noodles. may substitute rice noodles for Gluten Free and/or vegan
• 1/2 Cup Julienne Carrot
• 1/2 Cup Julienne Bell Peppers
• 1/2 Cup Julienne Scallions
• 1/2 Cup Mung Bean Sprouts
• 1/2 Cup Fresh Shiitake Mushrooms
• 1/2 Cup Julienne Snow Peas
• Blended Sesame Oil for Cooking
• For Dressing:
• 1 small Hot Chinese Chili (Dry or Fresh)
• 1 Cup Seasoned Rice Wine Vinegar
• 1/4 Cup Honey
• 1/2 Cup Tamari Soy Sauce
• 1 Tbsp Sambal chili Sauce (or Sriracha)
• 1 Cup Blended Sesame Oil
• 1/2 tsp Corn Starch
• 1 tsp Cold Water
• Fresh cracked Black Pepper to taste

Instructions

 

• Bring a pot of salted water to a boil. Boil the Noodles until al dente. Drain and spread out on a sheet pan. Lightly coat with blended sesame oil to prevent sticking. Allow to fully cool. The residual heat will continue cooking as it cools. If you cold water or ice shock the pasta, the noodles may become tough. So, just slightly under-cook them, and let nature do the rest.
• Heat a little oil in a saute pan or wok over medium high heat. Cook the Mushrooms quickly. You just want them slightly softened. Remove them from the oil. Then flash cook the snow peas for a couple seconds, just until they become a brilliant green.
• Make the Dressing. Put Rice wine vinegar, tamari, Chili Pepper, and chili sauce in a Pot. Bring to a simmer. Cook for about a minute to allow the chili to infuse with the liquid. Mix the Corn starch and cold water. Whisk that into the liquid until it becomes slightly thickened. remove from heat and cool. Whisk in the honey. While still whisking, add in the Oil. Keep whisking until it emulsifies with the rest of the ingredients to make a smooth dressing.
• Toss all ingredients together in a mixing bowl. Refrigerate until ready to serve. While you can make this a day ahead, for best results and freshness, try to dress and serve close to service time. The soy and vinegar denigrate the quality of the noodles relatively quickly.

Keyword Chili, Chinese, Dressed, Noodle Salad, vegetables, vegetarian

Korean BiBimBap

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Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Korean

Servings 4 People

Ingredients

  

• 2 Cups Short Grain Rice
• 4 cups Water or vegetable broth
• 1/2 tsp Salt
• 4 Large Eggs
• 1 Tbsp Toasted Sesame Seeds
• Sesame oil for cooking
• For the Protein:
• 1/2 Lb Protein (Beef, chicken, Tofu, or seafood)
• 1 Tbsp Chopped Fresh Garlic
• 1/4 Cup Grated Fresh Green Apple
• 1 Tbsp Soy Sauce
• 1 Tbsp Honey
• 2 Tbsp Sesame Oil
• For the Vegetables:
• 1 Cup Julienne Fresh Carrots
• 1 Cup Julienne Fresh Zucchini
• 1 Cup Julienne Fresh Shiitake Mushrooms
• 4 Cup Fresh Spinach
• 3 Cups Bean Sprouts
• 1 Cup Julienne Red Pepper
• Vegetable oil for cooking
• 1 Tbsp Chopped Fresh Garlic
• Salt to taste
• 2 tsp Soy Sauce
• 2 tsp Mirin or rice wine vinegar
• 1/4 tsp Sugar
• Toasted Sesame oil to taste
• For Sauce
• 1/4 Cup Gochujang Chili paste
• 1 Ounce Mirin
• 1 Ounce Rice Wine Vinegar
• 1/2 Tbsp Soy Sauce or Tamari
• 1 Tbsp Sugar
• 1 tsp Chopped Fresh garlic
• 1 Tbsp Sesame Oil

Instructions

 

• Marinate the protein: Slice meats, fish, or tofu in thin pieces or cubes. Mix all the other ingredients. Toss the protein in the marinade and set aside for at least an hour.
• Make the Sauce: Whisk all ingredients in a bowl. Set Aside.
• Cut and cook all the vegetables. Traditionally, all the vegetables are cut in Julienne strips. We recommend this for presentation, consistency, and ease of cooking. Cook each vegetable separately in a little oil over high heat. Just cook until al dente. Mix garlic, soy, mirin, sesame oil, salt and sugar to make a light marinade. Drizzle this over or toss each vegetable separately in this mix. Keep them separate for presentation.
• Cook the Rice: Boil the water or stock with a pinch of salt. Add the rice and stir. Simmer until cooked, but not falling apart.
• Cook the protein: Saute at high heat until cooked through.
• Fry the Eggs in a little Sesame oil. Cook them sunny side up, so the yolk is still runny. Be careful not to break the yolk. That is saved for when you are eating.
• Put the rice in bowls. Arrange the vegetables and protein on top, alternating colors. Place the egg on top in the middle. Sprinkle with sesame seeds and serve the sauce on the side and/or drizzled on top. Enjoy!

Notes

Traditionally, this is made with a lean beef cut into strips. But, you can substitute whatever protein you prefer: Chicken, Duck, Tofu, Shrimp, Fish, Beans, whatever. The marinade for the protein is light enough to transfer to other varieties of protein.

Most versions use a short grain rice. But you don’t want sushi or glutenous rice. They tend to be too sticky. You want each grain of rice to be distinct, not breaking down into each other.

You can change up the vegetables too. Yo can add more or substitute things like asparagus, snap peas, patty pan squash, green beans, other colored peppers. Use whatever is available. Try Kale in place of or in addition to spinach.

Gochujang paste is a Korean Chili paste available in Asian Markets and some specialty stores. you can make your own with miso, chilis, sesame, honey, soy, and garlic. But, if you are going on a special trip for those ingredients, why not save the steps and just get a pre-made paste? 6 of one, half dozen of the other.

Keyword American, Bibimbap, Bowl, Egg, Gochujang, Korean, Meat, mixed, Rice, Tofu, vegetables, vegetarian versions

Japanese Eggplant and Daikon Radish Salad with Miso Wasabi dressing

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Print Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course Salad, Side Dish

Cuisine Japanese

Servings 4 people

Ingredients

  

• 12 oz Japanese Eggplant
• 1 oz Sesame oil
• 1/4 tsp cracked black pepper
• 1 Tbsp Lime juice
• 1 tsp honey
• 1/2 tsp garlic chopped
• 1 tsp chopped fresh cilantro
• 1 Tbsp Soy Sauce
• 1/2 cup julienne daikon radish
• 1/2 cup Julienne English cucumber
• 1/4 cup julienne red bell pepper
• 2 cups Baby mizuna or other baby greens
• For dressing:
• 1/4 cup honey
• 1/2 cup Rice wine vinegar (Seasoned)
• 1 Tbsp Lime Juice
• 1 Tbsp Soy sauce
• 1/4 tsp chopped fresh garlic
• 1/2 tsp chopped fesh ginger
• 1/2 tsp wasabi powder
• 1/2 tsp Dijon mustard
• 1 Tbsp Miso paste
• 1/2 cup soy bean oil
• 2 Tbsp Sesame oil

Instructions

 

• Marinate the eggplant. make marinade: Mix Lime juice, sesame oil, honey, soy, cilantro, garlic, and black pepper. Split the Japanese Eggplant lengthwise and coat evenly with the marinade. Let sit in fridge about an hour or longer.
• Make the dressing by mixing all ingredients except oil in a blender or in a bowl . Turn on the blender or use a stick blender and slowly drizzle in the oil until the ingredients emulsify into a dressing. Set aside in the fridge until service time.
• Heat a pan over medium high heat. Sear the eggplant until caramelized (about 2 to 3 minutes). Then flip over and cook on other side for about the same amount of time. Turn off the heat and pour in the glaze. Let in coat the eggplant. But, be careful not to scorch it. That would leave a bitter taste and burn the product. Allow to cool. Then slice into diagonal cut shapes.
• At service time, Toss the vegetables together with some of the dressing. If there is extra dressing, it will hold for a couple weeks in the fridge. Serve intermediately.

Notes

Mizuna is an Asian baby green for salads. It is very delicate. You could substitute baby spinach, arugula, or any type of cress.

You could also substitute a different radish for daikon.

And, if you don’t want it too spicy, you could cut back or omit the wasabi.

Keyword Daikon Radish, Dressing, Eggplant, Japanese, Miso, salad, vegan, Wasabi

African Spiced Chicken Breast with Curried Peanut Sauce

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Print Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Marinating time 2 hours hrs

Course Main Course

Cuisine African, American

Servings 4 Breasts

Ingredients

  

• 4 each Chicken Breasts (about 6 ounces each)
• 1 Tbsp Ground Cumin
• 1/2 tsp allspice
• 1/2 tsp ground cardamom
• 1/2 tsp ground corriander
• 1/2 tsp ground cinnamon
• 1/2 tsp sesame seeds
• 1/2 tsp chili powder
• 1 cup chopped fresh onion
• 1 Tbsp chopped fresh garlic
• 1 Tbsp Chopped fresh ginger
• 1/4 cup Chopped hot chilis, seeds removed (preferably pirir piri)
• 2 cups Diced Fresh Tomato
• 1 Cup lemon Juice
• 1/2 cup Olive oil
• 1 cup Peanut butter
• 1 cup Chicken broth
• 2 Tbsp Curry Powder
• 1 each bay leaf
• Salt and pepper to taste
• 1/2 cup chopped peanuts, lightly toasted in a 350 degree oven
• 2 Tbsp Chopped fresh cilantro
• 1/4 cup chopped fresh scallions

Instructions

 

• Mix all the dried spices together. Set aside. make the marinade: Saute the onion, garlic, ginger, and chili peppers in the olive oil until translucent. Add the lemon juice and tomatoes. Bring to a boil, then shut off the heat. Blend the mixture to create a paste. Add salt and pepper judiciously. Use half of the mix to marinate the chicken breasts. Marinate for at least 2 hours to allow the flavor to penetrate the meat.
• Make the sauce. Bring chicken broth to a boil in a heavy pot. Whisk in the curry and the rest of the paste from the chicken marinade. Simmer for a couple minutes. Then, whisk in the Peanut butter. Allow to simmer for a few minutes. If the sauce is too thick, add more stock. Adjust seasonings as needed.
• Mark the chicken breasts on a high heat grille to get nice markings. Then move to a cooler section of the grille and allow to slowly cook through. For the best results, cook around 210 degrees. This may take a while. If you don't want to wait, cook at a higher temperature. You want to reach an internal temperature of 165 degrees. The cooking time depends on the temperature you cook at. You can do it on grille or in an oven.
• When fully cooked, heat the sauce. Plate the chicken. Fold some of the cilantro and scallions into the sauce. Use the rest to garnish the plate after ladling the sauce over the chicken. Top with chopped peanuts. Serve with vegetables and spiced rice.

Keyword African Spiced, Chicken breast, Curried, gluten free, Labor Day, Peanut Sauce

and a bonus Drink recipe:

Lemon Basil Vodka Martini

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Print Recipe

Prep Time 10 minutes mins

Course cocktails, Drinks

Cuisine American, Italian, Polish

Servings 4 Cocktails

Ingredients

  

• 8 Oz Good Quality Vodka
• 2 Oz Limoncello
• 2 Oz Fresh Lemon Juice
• 2 Oz Sugar
• 2 Tbsp Fresh Basil Leaves, plus extra for garnish
• 4 Each Lemon Wheels For garnish
• Ice

Instructions

 

• Muddle the Basil and Sugar in a Large Pitcher to Extract the flavor, Stir in the lemon juice and mix will. Add the ice, Limoncello and vodka and stir well. Strain into a martini glass and garnish with basil leaves and lemon wheels. Drink, and repeat.

Keyword basil, Lemon, martini, Vodka