Tag: cooking

Green Bean And Lamb Stew

Photo by ADP

Lately, now that I have more time on my hands, I find myself in the kitchen a lot. Cooking has become like art to me, well, it is an art actually. I have become so curious that I find myself browsing though cookbooks in bookstores, and scanning food magazines while I wait in the grocery line. I’ve even taken up listening to a new podcast all about the science and history of food.

And though I may have been feeling the pull toward the culinary arts gradually, I realized that it wasn’t so new. I had always been interested in some form of cooking as far back as grade school. I remember being in my childhood kitchen trying to recreate a recipe for chip dip, that my mother had served at a party a few nights before. Diligently working to combining Miracle Whip with salt, pepper and any other spices I could find. Then there was the cake decorating class I took in the seventh grade, and the time I eagerly convinced my mother to teach me how to make her homemade macaroni and potato salads as a teenager.

I had somehow missed the fact that it wasn’t just the fine arts that intrigued me, but cooking as well. I like the idea of creating little edible masterpieces every time I’m in the kitchen. However, that being said, it has to be easy and it has to be fun. If it is a long drawn out process, recipes that take a great deal of time or are too complicated, I am kind of out. I’ll leave those to my husband!

Mostly it is just me having some fun, playing around and learning what works and what doesn’t. Purely everyday sort of stuff. Until, I got inspired by my favorite food podcast to try something a little more challenging. 

After listen to an episode about the history of Chinese American food, I decided to dig a little deeper into my own ancestry and find out what culinary delights it might have to offer. Being a mixture of Irish, Scottish, Canadian and Lebanese it was hard to pick. But since I have always loved Italian food, I decided to go with the Mediterranean side. So, Lebanese it was.

As I explored the rich history of mediterranean food, I stumbled on Maureen Abood and her classic Lebanese Mediterranean cuisine. Perfect, I thought! And as I scrolled through her collection of recipes, it brought back fond memories of the “Syrian food” my Lebanese grandfather and his siblings used to bring to our family gathering on special occasions. The stuffed grape leaves, the Syrian bread, it was all so good!

It didn’t take much convincing for my husband, he was in! And after deciding on an easy dish we were off to the supermarket to source the ingredients for our green bean and lamb stew. It seemed to be about the right skill level for us. “I don’t think we can mess this up,” I confidently said to my husband. 

Perhaps a little too simple, we thought, after returning from the store and surveying all the fixings. Hmm, is this going to be good, I mused? Of course, it was best that the recipe wasn’t too complicated, because there is nothing easy about the two of us working together in the kitchen… or anywhere for that matter.  We are not good collaborators and I don’t share well when it comes to my kitchen… because it is my kitchen after all! Let’s just say the stew wasn’t the only thing quietly simmering away. But as the delightful aroma started to waft through the air, all was forgiven.

And the results? The green been and lamb stew was amazing! Lip smacking good!! It just goes to remind me that some of the best things in life are the simple, uncomplicated things. The moment making stuff. The mundane stuff I guess, except there was NOTHING mundane about that stew! My Lebanese grandfather would have been proud!

If you are interested in the recipe or want to learn more about Maureen and her Lebanese Mediterranean Cuisine, I have attached a link to her website: https://maureenabood.com/


Everyday Cooking: The Art of Simple Suppers

Photo by LdP

Cooking has a kind of effortless feel to me. However, not the big extravagant holiday meals, those simply exhaust me. Rather, it is the everyday suppers that I look forward to preparing. There is a certain sort of creativity and experimentation to it. 

In fact, every morning one of the first things I think about when I am getting ready for the day is, “what’s for supper tonight?” As I start planning, I do a visual inventory of what is in the refrigerator. I love to take what is already there, the leftovers, the things that are about to expire or that no one will eat and start imagining how I’ll make it all come together.

Most of the time my creations are a win, however, there are a few that are less than appreciated by my family. I have definitely presented my fair share of flops. Like the time I decided to throw the leftover Thanksgiving cranberries in with the salmon. My daughter refused to even try it.

Or my infamous “scarlet quiche.” An intricate mixture of eggs, half and half, tomato paste, basil and mozzarella cheese. And as one might have expected, it received less than stellar reviews. Instead, it was more like shock and disgust… “I think you may have gone a bit to far with this one,” my husband observed, as he took a tentative bite, and contorted his face. Though his French mother, who is an amazing home cook, humorously said it was a good idea. Which in retrospect, probably should have clued me in that is wasn’t going to work out so well.

However, I do have some wins. Like my white pizza with pepperoni and sausage or my Thursday night enchiladas with all of the weeks leftovers mixed with cheddar cheese and sour cream. Seriously, those are really good, and believe it or not, a crowd pleaser. At least with my crowd of three, that is. I haven’t been brave enough to try it on company yet. 

And It is the meals that I nail that keep me interested in the game. That is rather what it is to me, a sort of game. I take what no one wants to eat and create (hopefully), something delicious. But there is another reason why I love to be in the kitchen cooking everyday meals. There is a rythm to it. The chopping of the veggies, the mixing of ingredients and sauces. It’s like creating a work of art, and I can get lost in the flow of it.

Unlike painting, where my mind starts to quiet and settle, and the day’s rumination slip away with every swirl of the paint brush. Instead, I become energized with each stir of the spoon, sprinkle of spice or shake of salt and pepper. And the anticipation of the outcome, will it look good, will it be edible, and the forever discerning critique of my family animates me, and keeps me going.

But most importantly, the kitchen is a space all my own, where I can create anything I desire. Sure, my other family members use the space, but not as much or in the same way as I do. Except on the holidays when my husband decides to cook (and oh brother!), that is another whole blog post of it’s own. Some good French food on the table but a complete disaster in the kitchen! And guess who gets to clean up that mess?!

So yeah, it is the practical preparation of the ordinary meals that I really enjoy. It is the easy, simple stuff, and just being in the moment of absolute creativity. Perfection doesn’t exist and mistakes don’t matter, only an effortless delight. I’ll save the fancy French cuisine for my husband! Bon Appetite!