Diving into Cooking

As the first fresh greens start coming into our home, we can start to feel overwhelmed.  Lettuce, Kale, Kohlrabi, Spinach, Swiss Chard, Radishes, Beets, Pak Choi, Asparagus, and so many more. Our brains go into overdrive.  “How do I use all of these delicious vegetables?”  “How do you eat it?”  And, oftentimes, “What is this?”  We’ve all been there and that’s the fun of visiting Farmers’ Markets and participating in a CSA–you get new and interesting vegetables.  Unfortunately, there are only so many salads you can eat in a week.  

I’m the type of gal who sticks to the staples in the kitchen.  I like to make spaghetti, grill steak with a veggie side dish and a starch, or eat a BLT.  The farthest I usually get from the norm is making a biscuit crust and tomato, basil pesto pie.  This is not the case when you live with Jeremiah.  He loves variety and throwing a hodgepodge dinner together.  When he’s making dinner, I never know what to expect except for one thing:  it will be delicious.  By osmosis, I have slowly been gravitating towards cooking without a recipe.  It’s not always easy, and believe me, I still always search for a recipe to get me started. 

Last night, I was going to make spaghetti and called Jeremiah while he was in Ceresco building the fodder system for the piggies.  With a little persuasion, I decided to make a Kale and whatever-we-had-in-the-kitchen soup.  I was a little worried.  How the heck am I going to do this?  I asked Google.  Google has all the answers, right?  So, I typed in “kale and black bean soup”  (I had made black beans the previous week).  Well, a few recipes came up and I perused the choices.  And I realized something.  It’s easy to make crazy good food if you know the staples.  Onions, garlic, and spices.  Start with sauteed onions and garlic and add anything.  And I’m pretty sure about this “anything” idea.  Chicken, kale, tomato sauce, corn, broccoli, black beans, ground beef, green beans, swiss chard, carrots, potatoes, leeks…the list is endless.  I surprised myself (and hopefully Jeremiah) with a delicious Kale and Vegetable soup.  Though, I’m sure the cheesy homemade biscuits helped a lot:)

So, with all that rambling, I guess the lesson is: don’t be afraid.  If you like the ingredients, could it really turn out that badly?  Just go for it.  Find a few recipes on the internet that you like and mix and match them.  Be bold.  Be brave.  Your stomach and family will love you!


2 thoughts on “Diving into Cooking

  1. I enjoyed this, and am going to take you at your (very well-written) word by trying a little more of my own seat-of-the pants cooking. “Start with sauteed onions and garlic and add anything,” sounds right! I’ll let you know what this attitude supported by what’s available in my frig/freezer yields.


Leave a Reply

Your email address will not be published. Required fields are marked *