We are living in strange times indeed. The COVID-19 pandemic is one for the history books. The silver lining to me is we’re being forced as a human race to collectively slow down and rethink how we go about our lives, which I hope allows for lots of self-care.
My type of self-care is nourishing myself with nutritious foods. Three of the four people in my household are high risk if we somehow catch this virus. I’m focusing on our health.
The epitome of comfort in my book is a bowl of soup. As I’ve written many times, the activity of cooking is soothing to me. Here are two nutritious and delicious soups I’ve made often for my family: chicken tortilla and black bean soup. I used to make chicken bone broth every weekend but I’ve switched to vegetable broth since nowadays I eat mostly vegan/plant-based. My pantry and freezer staples always help me rise to the occassion.
I hope you make time for self-care and whatever that means for you. I’ll continue to cook and share, hoping you get inspired by my recipes and even share some of your self-care ideas with me.
It’s soup season and last month, I decided to join a 10-day soup challenge brought to you by Simple Green Smoothies. These are my favorite green smoothie people but they also have loads of plant-based recipes for breakfast, lunch, dinner, snacks, and desserts. Throughout this process, I definitely sharpened my soup-making chops. Of course, I took all the photos myself which enhanced the experience.
For me, the ultimate form of self-care is cooking healthy, nutritious meals. I’ve been eating about 90% vegan and plant- based since June 2021. I love comforting foods such as soups which you can read about in my previous posts such as Food chronicles: November comfort and Comfort.
I find cooking to be therapeutic and rewarding. Through cooking, I also remain connected to my mom who passed away 4 years ago because she taught me how to cook. I’ve ventured into cooking different cuisines beyond the Haitian dishes my mom taught me, but she would still be proud. I was fortunate enough to cook for her many times on her visits to see me and my family in Texas.
My hope for this post is that you are inspired to cook more meals at home. The more you practice, the easier and more second nature it becomes. You will become more creative. The more home cooked, healthy meals you consume, the better off you’ll be.
Looking at these pictures again is making me hungry. I loved that each soup was unique and opened me up to interesting flavor combinations.
The fun thing about this challenge was that I participated in a live Facebook group where we shared our versions and pictures of our soups. Like many great cooks, I use recipes as a guide and will tweak the recipe according to my taste. I also got some ideas from other participants from all over the world.
Every soup was delicious and I’ve not only made a few of them several times already, I’ve also frozen about 6 of the recipes so I can enjoy later.
I imagine many people in the states are still enjoying Thanksgiving leftovers. Not us though because we had Thanksgiving in Chicago with our family. If you want something different, I highly recommend any one of these recipes, some of which you can find Here.
This is my season! As much as I love warm weather, I really do LOVE a change in season. I think mostly because I like transition, change, new things, and fresh ideas. Growing up in Chicago, fall has always been my favorite season. Not only are the colors outside vibrant and beautiful with the falling leaves, but there’s a crispness in the air that brings about an indescribable ummmph. It’s also sweater weather…..MY FAVORITE. I’m good with layering up as long as I don’t have to wear a coat. I’ve already had to wear my coat a couple of times here in Austin, Texas. Let’s hope not too many more times.
I haven’t posted since the week of Thanksgiving, so you might be wondering what I’ve been up to. Aside from being CRAY CRAY busy at work, I’ve been visiting our new house currently under construction, dreaming about the day we move in, giving and gifting, reading, trying new workouts, and mostly minding my business. In the midst of all of that, you better believe I’ve been cooking, though not too much on the actual turkey day.
In my previous post Thank-FULL, I mentioned that we were doing something different this year for our Thanksgiving dinner and WE DID. We ordered our food from a restaurant, picked it up, heated the precooked food in the oven on Thanksgiving day, and ATE IT UP THE WHOLE WEEKEND! AND YOU KNOW WHAT!!! IT WAS DELICIOUS! Ok. No more caps….just my excitement from remembering how much I enjoyed it and enjoyed not being exhausted from cooking. I did make 2 sweet potato pies and a big pot of mixed greens though.
What would fall be without a steaming pot of homemade chili? I decided to do something really different. I enjoy a chili stuffed baked potato on occassion, but I was very curious about how it would taste with a SWEET potato. It’s interesting because I had been craving chili and sweet potatoes simultaneously so I put them together and WHOILA! It was like a party in my mouth, especially with the added touch of guacamole. I’d do that one again. Leftover chili is in the freezer.
My mom, Solange, surprised me one time when I was in my twenties. I thought I’d tasted EVERY dish she knew how to make and ONE DAY, she layed it on me. She made pigeon peas and rice! I had never heard of pigeon peas. It was so delicious. She showed me how to make it.
I’ve only purchased pigeon peas in a can. A couple of months ago, I purchased a large bag of basmati rice that was on clearance at my favorite grocery store. This was my first time using basmati rice in the dish and it held up nicely. I think I prefer it with jasmine rice though, but IT’S ALL GOOD.
We eat a version of tacos for dinner every week. I believe my daughter, Elise, can eat tacos every SINGLE day. She loves simple beef tacos, but I think my chicken tacos are becoming her favorite. I cubed and seasoned chicken breasts, pan fried them, added onions, garlic, jalapenos and plenty of spices, toasted tostada shells in the oven, and added shredded cheese and a lovely pre-shredded cabbage slaw with red onion. Delish!
I mentioned in previous posts that I shop the sales ads at my favorite grocery stores. It’s how I maximize our grocery budget. For the last few months, I’ve been finding great sales on meat despite the fact that groceries have generally gotten more expensive. I purchased a couple of packs of steaks (T-Bone and New York Strip) and I’m so glad I did. As my normal process when preparing meat, I made a flavorful marinade and allowed the steak to soak it up for a day or two. I used my cast iron skillet to develop a nice crust on both sides, then finished it in the oven. YUM!
Since I didn’t make my dressing recipe on Thanksgiving, I decided to make some for Sunday dinner. I think I can make dressing in my sleep, after all, I’ve been making it for over twenty years. I was talking to one of my mentees about Thanksgiving prep and she mentioned that she had never made a full Thanksgiving meal herself although she’s married with children. She said that her mom has taken on the tradition after her grandmother passed away. I didn’t have that luxury as a married woman because we moved to Texas, away from our families, right after we got married, so I learned to cook all the Thanksgiving favorites.
I purchased this cookbook at a gift shop in the mall about twenty three years ago and it was been my best friend during the holidays. I’ve always gotten compliments on every dish I’ve made for potlucks from recipes in this book.
Sometimes you have a taste for fried chicken…at least I do. I don’t regret for one minute making my fried chicken wings…neither does my family.
I attribute all of my cooking to my mom. You may want to read my post Solange taught me how to cook to get more insight into what I learned from her. Cubed steak was another inexpensive meal she made when I was growing up. I rarely make it (maybe once a year), but this is what my husband, Bryan, said he wanted for dinner when I asked last weekend. In case you’re wondering, it was very tasty though Bryan thought it needed more pepper.
The secret to flavorful food is to give the meat a running start by seasoning it in advance and just letting it sit in the glorious rub, marinade, or brine for an extended period of time from a few hours to a few days. This does take foresight and planning, but it’s worth it. Bryan put this lovely roast in the crockpot last night on low. When I got up in the morning, the setting had automatically changed to “warm” but I turned it back to low and let it simmer all day. At around 4:30 pm, after my last meeting for the day, I peeled and boiled the gold potatoes and put them in a pot with garlic cloves and water on the stove. I roasted the veggies and baked a few rolls. Dinner was easy, peasy, and decadent.
I do love desserts but want to reduce my sugar intake, so I’ve been thinking of healthier versions of desserts. I’ve been craving dishes like apple crisps. I also love pears and decided to roast them with a bit of maple syrup, fresh lemon juice, vanilla extract, cinnamon, and walnuts. It looks dry, but when I cut into them, the pears were juicy. I served with a dollop of light whipped cream. It hit the spot!
All of these dishes have a slight twist from what I normally make. Perhaps the fall season has gotten my creative juices flowing. I’m excited about our Christmas meal. I’m realizing that I can’t think of the name of the meat we bought because it was my first time buying it, but it’s going to be so good.😁 (Update: chuck rib roast) Can’t wait to share the picture of our meal with you.
What have you been cooking up? What are your plans for the holidays? I would love to hear from you.
Thanksgiving is my second favorite holiday because of the fall season, cooler temps, comfort foods, and family and friend time. Although the family and friend time will be more challenging this year, I’m looking forward to CELEBRATING. There is much to be thankful for, even in the midst of this worldwide pandemic that’s boggling our minds. If you’re alive and reading this blog post, be thankful. It is very sad that many people have lost their lives, their loved ones, and their incomes and careers. If you’ve made it this far into 2020, despite the circumstances, be thankful.
I especially love this time of year because the spirit of generosity is amplified during the holiday season. People tend to be more giving of their time, resources, and money. I strive to be that way year round, especially in 2020. I learned many years ago that I can’t save the world and there are many things outside of my control. However, I can do things to express my gratitude such as sharing an extra kind word, providing an extra tip to a service professional, or sending a card of gratitude.
I typically send Christmas cards, but not cards for Thanksgiving. My initial plan was to send cards to my team with a few words of appreciation for their their hard work and commitment. We haven’t worked in the same physical space for nine months, so I’ve had to be more creative with how I let them know how much they mean to me. Another trip to the Dollar Store to purchase more cards and a trip to the post office later, we mailed about 30 cards. If you’re in my tribe and didn’t get a card, don’t fret. I’ll likely catch you at Christmas.
My gesture wasn’t expensive (did you catch I bought the cards from the Dollar Store), but I think people appreciate a kind word and a gesture that lets them know someone is thinking of them. I was surprised that it took me about 2 hours to sign the cards for my team and I spent another 3 hours signing cards for family and friends. In the big scheme of things, it took a little bit of time and cost a little bit of money, but it felt great and made my heart FULL.
Without fail, no matter how I’m feeling, good or bad, happy or sad, I always feel better when I do something nice for someone else, no matter how small. And what I perceive as small, may mean the world to someone else, especially considering the isolation that many people are experiencing due to social distancing and other COVID-19 related measures.
My intent in sharing this post is not to boast, but to empower you to do something for someone else. If you’re not sure how to brighten up someone’s day, or if your day needs to be brightened, I encourage you to find a small, inexpensive (or free) way to spread joy and kindness to others. I’d even love it if you shared some ideas on this post.
2020 isn’t over yet, which means there are opportunities for more blessings, more goal crushing, more connections, more reflection, and more expressions of gratitude. Happy THANKSGIVING from my family to yours!
Yes, it is. This is the Sunday before Thanksgiving! If like me, home cooks from all over are thinking about, planning, and even prepping their Thanksgiving menu extravaganza. In my household, we’ve been talking about the Thanksgiving dinner since the beginning of November.
I made turkey broth with smoked turkey wings three weeks ago. I froze the delicious product. It occurred to me I may need another batch of broth since I make soups weekly and have been using up my stash. Therefore, I’ll be making another batch this Tuesday or Wednesday with the leftover roasted chicken we’ll have for dinner tomorrow. That’ll be the third batch of homemade broth I’ve made in November. My main motivation is the health benefit In case you don’t know, collagen (bone broth is a source) is amazing for hair, skin, and nails.
I wrote my Thanksgiving menu three weeks ago and reviewed it with my husband, Bryan. Since then, I’ve been strategically ensuring I have all of my ingredients. I’m not one to wait until the last minute for something this important.
Yesterday, I was so excited to pick up bags of sweet potatoes from my local grocery store at $0.14 cents per pound. Can you believe that? I bought 12 sweet potatoes for $2.10. The sweet potatoes were the only major ingredient where I waited to purchase because about a week ago a grocer told me that this deep discount was coming. We’re all looking forward to my sweet potato pies. I might do something different with the sweet potatoe side dish instead of making my usual scrumptious mashed sweet potatoes.
This year, possibly today if I’m up to it, I will do something different and make pumpkin bread. I have no idea if I have the right pumpkins considering we picked these up from our churches’ front lawn last month. No, we didn’t steal them. Our pastor told us to take them home.
Beautiful Sunday morning at church. LPC
I don’t want to waste the pumpkins, so I will make pumpkin puree for smoothies, bread, and whatever other ideas I conjure up.
Naturally, because this is turkey month, I’ve gotten caught up in sharing my ideas on the Thanksgiving meal when this blog post is REALLY supposed to be about the other comfort foods I’ve conjured up this month. You know I’ve been cooking up a storm.
Plaintain peel used as a “masher”.LPC
Smashed plaintains. LPC
I love fried plaintains, which is a Haitian staple. I don’t make them often and I’ve been thinking about why that is. It partly has to do with it being a fried food, which I tend to not consume often. And they are not just fried once, they are double fried. You fry them once, remove them from the oil, then smash them in the plaintain peel, and return them to the oil to fry again.
Plaintains are also in the carbohydrate family. I actually “googled” their health benefits recently, which caused me to gain more of an appreciation for them. They would probably be a regular part of my diet if I liked them boiled like my mom did, but I don’t. No bueno. Fried is best.
A few weeks ago, I decided to indulge and picked up two from the grocery store. I’m so glad I did.
Fried plantains or banan. LPC
Soup is the ultimate comfort food in my book. Last month, my daughter and I took a trip to an Asian Market. I stocked up on noodles and rice. The noodle prices were a bargain for the amount I purchased, but I didn’t think so much so on the rice. Regardless, I also purchased a large bag of brown jasmine rice.
Thai shrimp and noodles soup. LPC
My son and daughter loved this soup. I loved this soup. I woke up one Saturday morning with a taste and believed I could carry out a thai soup. I’m using the word “thai” loosely here, but it worked. I got to use my thai red chilli curry paste, which I’ve had for a while. It was also my first time cooking an egg in liquid. My homemade broth made this recipe SHINE.
I’ve learned the preferred method is to soak rice noodles in warm water instead of boiling them prior to adding to a dish. This epiphany has been “GAME CHANGING”!
Chicken taco meat with black beans.LPC
Breakfast tacos with eggs, chili, & cheese.LPC
My daughter could eat tacos everyday. She loves them. I’ve loved tacos since I was a little girl growing up in Chicago. We all love them and the combinations are limitless. In one week, I made sauteed chicken tacos with black beans, taco soup, and breakfast tacos with scrambled eggs and leftover chilli. All I can say is YUM, YUM, and YUM!!!
Sauteed chicken breasts for tacos. LPC
Sauteed chicken, black beans and pico de gallo. LPC
Finally, I don’t stray too far away from my Haitian roots and the dishes I grew up with. I pulled out my mortar and pestle or “pilon” to make rice and peas with oven fried chicken.
I used my brown jasmine rice, which entailed a longer cooking time and produced a softer texture than I’m used to, but the flavor profile was on point.
Oven fried chicken wings, rice & peas with salad. LPC
Light lesson: It just occurred to me that cooking is an expression of my creativity. I love to cook and being creative connects me to my divine source, which is probably why I enjoy being creative in this way so much. I can’t take credit for linking creativity to God because I’ve read about this before. To make this connection in my own life is reaffirming.
So what sides are you conjuring up this week for Thanksgiving. If not through cooking, how else do you express your creativity?
In my last blog post titled Comfort, I noted how I have been prepping to make my mom’s Haitian Bouillon (beef soup) since last weekend. Although I’ve been living in Texas for 22 years, my body knows I was born and raised in the midwest and I tend to crave comforting foods this time of year….just in time for fall. I couldn’t let this weekend go without sharing the outcome of my efforts.
1 week old watercress. LPC
I rarely hear anyone talking about watercress, especially in Texas, but when I grew up, my mom, aunt, and cousins used it often. It has a peppery taste and many nutritional benefits. Growing up in Chicago, my mom would go to “Commercial” to buy all of the unconventional produce (e.g., malanga) she needed for her Haitian dishes. “Commercial” is a predominantly Mexican area of the city.
I’ve only been able to find watercress at a couple of stores in Austin. I bought one bunch last weekend. On second thought, I probably should have waited to ensure absolute freshness, but oh well! I’m not wasting any food. I ended up using the whole bunch in my soup.
Beef bone broth. LPC
What I didn’t mention in my last blog post (you can read about it here), is that last weekend, I also made a large pot of beef bone broth from some bones I bought from Central Market. I wanted to ensure my soup had depth of flavor and richness. Also, I’ve been reading on the benefits of bone broth. It has collagen which is good for the skin, hair, nails…plus there are other nutritional benefits. I’ve been making my own chicken broth for years, but this might have been my first bone broth adventure. I let the beef bones simmer with herbs and vegetables for hours. I skimmed the layer of fat off the top when ready to use.
Scratch made french bread before the rise. LPC
I was really feeling myself yesterday because I had the nerve to make French bread from SCRATCH. I’ve made it before, but this was by far my best product. It’s also mind blowing how easy it is to make bread. I simply “googled” a recipe online. Why don’t I make bread more often?
One day old homemade french bread. LPC
I attribute the bread’s deliciousness to the organic flour. I forgot to take a picture of the brand, but I’m so glad I got it on sale. This might have been my first time buying organic flour. In the past, I’ve used pastry flour, which also makes a beautiful bread.
Fall in Chicago is by far my favorite season because it reminds me of comfort, change, coziness, cooler temperatures (not in Texas), friends and family. I’ve had a lot on my plate (no pun intended) lately, and cooking, especially the dishes my mom taught me how to make, soothes me and allows me to feel closer to her.
My bouillon had so much depth of flavor and richness. It’s also full of healthy ingredients: onions, garlic, plantains, carrots, malanga, watercress, herbs, spices, homemade beef broth, and beef (iron rich). In every way, it reminded me of my mom, who I miss so much. I would be talking to her about some of my woes if she were here. I poured my heart into my bouillon, thinking of what she taught me to do. My husband and daughter loved it, especially with the bread.
I wonder what other cravings I’ll have in the coming weeks. What are some of your favorite comfort foods?
Last weekend, I found myself craving my favorite comfort foods, so I had to indulge. In Texas, we have at least another month or so of the hot heat, but that doesn’t stop my taste buds from wanting slow cooked soups, chilis, and stews, roasted meats, and other pots of deliciousness. My body knows we’re approaching the fall season.
In my first few years living in Texas, I would get tremendously homesick in September. The seasons are so distinct in Chicago and fall was my favorite. There really isn’t a fall season in Austin, Texas. December and January are more like fall to me. My body knows fall starts close to September.
August has been a stressful and busy month. Cooking my favorite foods is a way to sooth myself. Two of my favorite vegan soups are recipes from the vegan cleanse I do at least once a year: Fennel Lentil and Coconut Ginger Zoodles (I modified the recipe into a soup).
Coconut Ginger Zoodles Soup. LPC
I even got the idea to cook a Haitian soup, or Bouillon, my mom used to make when I was growing up. It’s basically a beef soup with lots of vegetables including lots of watercress. I initially thought I would make it last weekend, but I spent that time gathering the ingredients from different stores. I’m still in need of a few more items.
I’ve only made this Haitian soup once since I’ve been living in Texas. I remembered that I found Malanga at one grocery store in Austin….Fiesta. Malanga is like a potato with a gummy texture….my favorite part of the soup followed by the broth and watercress. I was disappointed by the Malanga selection, but I still picked up a few. I had intended to pick up the watercress from the same store, but they looked more pitiful than the Malanga. I made a trip to Central Market to pick up the watercress.
Marinated Chuck Roast. LPC
Marinated Cornish Hens. LPC
I learned early on from my mom the importance of marinating meats. The foundation of a delicious dish is a well seasoned protein. In Cajun and Creole cuisine, there is a trio of flavor called “mirepoix”, which is celery, onion, and bell peppers. I do enjoy that combination, but I believe the “mirepoix” of Haitian cooking is parsley, green onions, and garlic. I make a marinade often that includes, parsley, green onions, garlic, a pepper of some kind (jalepeno, hatch green chili), olive oil, fresh lemon juice, apple cider vinegar, and salt and pepper. I made a large batch enough to marinade my chuck roast and cornish hens. By Sunday, I decided I’d make the Bouillon the upcoming weekend since I’d gone through so much trouble and still didn’t have all the ingredients. I still need to buy potatoes, plantains, and carrots. On Monday, I eventually put the chuck roast in the freezer.
Roasted Cornish Hens. LPC
The cornish hens with rice and beans (not pictured) were delicious although I was disappointed I was the only one who ate Sunday dinner. My two teenagers had eaten fast food earlier and I don’t remember my husband’s excuse. However, he made up for it the following days because he did what he said he would do, “Since you made it, I’ll eat it!”
I enjoy cooking and eating delicious and healthy food. It makes me happy. I also find cooking stress relieving.
I can’t wait to let you know how the Bouillon comes out. I took the marinated chuck out of the freezer to dethaw. I’m looking forward to my Saturday dinner!