Recipes
About Recipes
In addition to the recipes that I mention in The Heart-Centered Teacher, as cooking and baking are endeavors that bring me respite, peace of mind, and enjoyment—and because that might be true or become true for you as well--I will be including favorite recipes and thoughts on cooking and baking from time to time.
As I am writing this message now, it’s the end of summer. Fall is in the air. At this time of year, making soups, especially, brings me a sense of peace. These past few years, making soups has become a way to slow down and take deep breaths. We get many cool, damp days in Seattle, and there’s nothing like a homemade soup simmering on the stove to nourish body and soul. Embracing simplicity, I do not make my own soup stocks. With the exception of making homemade chicken soup, I rely on store bought broths and soybean paste to flavor the soup broth. Then, I use mostly beans, lentils, squashes, and fresh vegetables in season—which almost always includes a base of chopped onions, celery, carrots, and/or leeks.
I cook leisurely, not looking at the clock or hurrying myself. I cook in a large, favorite copper pot with a wide bottom that I’ve had for years. I get lost in the colors, patterns, aromas, and the act of creating something savory, comforting, and nourishing. I am constantly tasting and experimenting along the way to get just the right flavor, spiciness, and wonderfulness. I always make enough soup to freeze some, to defrost at a later date on a day when I don’t feel like cooking. I do the same with most dishes that are time consuming to make; that is, I double the quantity and freeze half (and label the contents with that day’s date) so I have a meal ready to go on a day when I crave something delicious but need a cooking break.