Cooking gratitude – what does it taste like to you?

Kathy Krugergratitude, perspective, yinyang11 Comments

dad's day breakfast

I often think we cook with love and eat with gratitude.

Or sometimes we just cook two minute noodles and throw some cheese on top (which may not be quite caring enough to qualify as love). It’s hard to be overly grateful for two minute noodles with cheese (although my kids actually love them).

I eat with gratitude when someone has cooked a nice meal for me, whether Mr Yang, other family members or friends or at a restaurant (which is rare, I’m usually grateful just to get out).  I like to eat.

I appreciate the effort that goes into a nice meal, and even the effort behind relatively basic meals Mr Yang whips up weeknights that saves me having to do it. I really appreciate that.

But what I’m really grateful for (well not so much on busy week nights) is the chance to cook.

Cooking puts me ‘in the flow’ – a creative process that is such an ordinary thing to do, but somehow so special. Love really is the magic ingredient.

When I’m feeling unappreciated, or unworthy, cooking a nice meal makes me feel appreciated, worthy.

Cooking restores my belief that life is about enjoying, and being grateful for, the simple things – that in eating and sharing meals we connect with each other and with what it means to be human.

There are times when cooking truly restores my soul. Like today (going to experiment with some new dumplings).

I’ve shared some of my Yin Yang Yumm (aka really yummy dumpling) recipes previously and also posted about achieving yin yang balance in our meals and diets.

I thought I’d share some of my favourite meals and a couple of recipes.

salmon in foil

Thai coconut curry baked salmon – prior to going in the oven

This is always well received. You cook up the curry sauce and spoon over the salmon, then bake for 20-25 minutes (depending on how you like your salmon).

Sauce ingredients:

1 tablespoon finely chopped ginger, 2 cloves garlic, 1 dessert spoon green curry paste, 1 tablespoon sweet chilli sauces, 4-5 Kaffir lime leaves (finely sliced), 2 tablespoons shredded coconut, 1/2 small red onion (diced), one small can coconut milk, good squeeze of lime, 1 tablespoon of sesame oil to sauté ginger, onion and garlic and brown shredded coconut. Top with coarsely chopped coriander leaves.

Baked salmon

Baked coconut curry salmon with Asian greens, shitake mushrooms and toasted almond slivers

To me gratitude (and comfort) also tastes like Chicken Congee…it’s a heart-warmer.

Chicken congee

Chicken congee, yin yang yumm

Sunday breakfasts, brunches and lunches are a specialty for me when it comes to cooking with gratitude.

Pear and fennel tart wtih proscuitto

Pear and fennel open tart with prosciutto, prior to going in the oven

This is my pear and fennel open tart with prosciutto. You sauté finely diced fennel (1/2 to whole fennel depending on size) and finely diced pear (2-3 pears) in butter (60g) and olive oil with garlic, a couple of pinches of cinnamon and a dash of balsamic vinegar until well cooked. Then puree the mix using a stick mixer. Partially cook puff pastry base. Remove from heat and allow to cool before spreading mixture over pastry, topping with slices of prosciutto and think slices of pear. Bake for approximately 20 minutes, until pastry is cooked and prosciutto is brown and slightly crunchy.

lunch_edited-1

Pear and fennel tart with prosciutto, served with green bean, rocket and haloumi salad and olive bread bruschetta

 

breakfast

Leek,bacon and goats cheese stuffed mushrooms with bruschetta

And one from Mr Yang, who really can cook (for which I am most grateful).

birthday dinner

My birthday dinner – mustard, herb and parmesan crusted lamb cutlets, with sweet potato risotto and asparagus

To me tasting gratitude is what it is like to savour love. Warm, hearty or fresh and fragrant, saucy and spicy, rich and rare, succulent and sweet. However it tastes for you, Bon Appetit!

Now roll with the compliments this Friday as I hook up with Grace for FYBF.

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Kathy KrugerCooking gratitude – what does it taste like to you?

11 Comments on “Cooking gratitude – what does it taste like to you?”

  1. Emily Morgan

    Mmm these look delicious! It’s the simple everyday meals we love the best as well. Anything that makes the kids ask for it, and go mmmm when they eat it, that’s a win for me!

  2. Renee

    Wow! You are an impressive chef. Like, really amazing. I never serve these types of meals up at my house, but my standard meat and three veg is always well received 😉

    1. Kathy Kruger

      Thanks Renee – of course I often cook pretty basic too – I find I have to hide the veggies a bit, so big on rissoles, lasagne and bolognaise sauce with hidden vegies, quiches etc. And I can’t get my kids to eat red meat (other than a bit of pork).

  3. BOYEATSWORLD

    Beautiful post Kathy. I’m with you food should be received and eaten with gratitude. And I’m grateful that you’ve shared that delicious Thai Coconut Salmon recipe :-)

  4. Sonia Stradiotto at Bliss Fashion Emporium

    how refreshing to read darling girl.Love you always.xxxxxxxxxxxxxxxxxxxxxxx

  5. Pingback: A recipe for balance | Yinyangmother

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