There is nothing like a home-cooked meal. That said, some of us just don’t enjoy cooking or we think we are not very good at it. I know that when I “eat in” my body feels better. In addition, when I have made a good meal there is a sense of satisfaction that nourishes more than just my body.
For the last several years I have simply fallen out of the habit of cooking for myself. My busy schedule and unusual mealtimes coupled with the fact that it’s just so easy to get really good food in San Francisco, why cook? For the last few weeks I committed to cooking and it’s been wonderful. I feel good, have leftovers for the next day, and most importantly I know where all my food is coming from.
Food should nourish us and be our medicine. Jana and Patrick of Shri Cuisine have generously offered three delicious recipes to feed your body, mind, and heart. Let us know if you make any of them by connecting on my Facebook Page. Also, check out my recipe for Kitcharie from last week.
Shri Cuisine offers catering and private cheffing.
Roasted Roots with Romesco Sauce:
1 small kabocha squash, peeled, cut into 1/2″ thick wedges 3″ long
2 Sweet potatoes, cut into 1/2″ thick wedges 3″ long
2 purple potatoes, cut into 1/2″ thick wedges 3″ long
2 tbl rosemary, chopped
1 tbl cinnamon powder
salt & pepper
1/4 cup coconut oil
Preheat oven to 400. In a large bowl, toss all ingredients allowing all cut roots to be coated with oil. If your coconut oil is cold and firm, allow it to warm up and liquify either in the jar in a warm place or in a small pan on the stove. When roots are coated, spread everything out evenly on a sheet pan or two. the success of this dish is allowing every piece to be roasted and not just steamed, buried under other pieces. Roast for 15-20 minutes if using a convection oven, 20-30 for conventional. I enjoy finishing mine with the broiler just for a minute or two to get that perfect crispy edge on the roots.
4 dried New Mexico chiles
2 cups boiling-hot water
1 large red onion, halved and thinly sliced
3 garlic cloves, peeled 1/3 cup almonds with skins (raw; about 2 oz)
1 red sweet bell pepper, topped and seeds removed
1/4 cup red-wine or Sherry vinegar 1 cup extra-virgin olive oil salt
Soak chiles in boiling water. once they are soft, place all ingredients in blender. Blend until smooth. Adjust salt as needed. Enjoy!
Black Barley Stew with Parsley Roots and Mushrooms
2 oz dried mushrooms, wild
16 Cups water
2 Leeks, halved and cut into thin half-moons
1 Red Onion (2 cups), diced
2 Cups Carrots, diced
5 Stalks Celery, diced
6 Cloves Garlic, diced
5 Parsley roots, peeled and diced
2 Tbs. Salt
1 Tsp. Black pepper, ground
2 Tbs. Balsamic vinegar
1 Cup Black barley or whole barley (not pearled)
1 Cup mushrooms, fresh wild, chopped
Fresh Goat Cheese (optional)
In a medium pot, add all water, dried mushrooms, leek greens, onion skins, and carrot and celery ends. Bring up to a boil and simmer for 30-45 minutes while you chop and saute all other ingredients.
While this mushroom stock is getting tastier, put your soup pot on medium-high heat. In a touch of grapeseed oil, saute onions, carrots, and celery until the onions become translucent. Add barley and toast for a minute or two. Strain your amazing mushroom stock and add it to the sauteed veggies and barley. After adding the stock, also add the fresh mushrooms, chopped leeks, and parsley root. Bring soup to a boil for 10 minutes, then lower temperature to a simmer for 1 to 1.5 hours or until barley has softened. Add salt, pepper, and balsamic vinegar when finished cooking.
Adjust seasonings to taste. If you are so inclined, add a little dollop of fresh goat cheese to the top of your bowl right before you enjoy. Don’t forget to compost your leftovers from the stock pot. Enjoy!!
Cranberry Orange Spice Cookies (Gluten Free)
1 cup coconut oil
1 cup coconut milk
2 t vanilla extract
½ cup molasses
1 ½ cup raw sugar
2 t orange zest
Cream together these ingredients & set aside.
2 cups brown rice flour
2 cups sweet rice flour
1 tsp. xantham gum
½ tsp. baking soda
1 tsp. baking powder
2 tsp. each of powedered cinnamon, ginger, Ancho chili
½ tsp. sea salt
Mix together well breaking up any lumps.
Add 1 ½ cups Certified Organic Gluten Free Oats & 1 cup dried organic cranberries optional additions for extra yum: walnuts pieces or pumpkin seeds, ½ cup.
Mix together the wet & dry ingredients & refrigerate while the oven heats to 350. Roll spoonfuls of dough into balls & place on cookie sheets 1-2 in. apart. Bake for 15-17 min.
Serve with orange zest sprinkled over top & hot tea for a sweet moment of heaven.
Thank you Shri Cuisine!
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