On My Way to the Kitchen

They say that gratitude is the highest form of prayer - that what we appreciate and are thankful for grows. I don’t doubt the wisdom and - truth of this, yet I question the extent of its application and practice.

I know that most days I forget to take notice as my feet slide into soft, cushiony slippers when I arise from a warm comfy bed. I forget again, while on my way to the bathroom, that it’s my strong legs that take me there, or that water runs onto my hands as soon as I turn a knob. As I reach for my toothbrush I can see my face in the mirror but I don’t think to give thanks for my bright eyes (though nearsighted) that still serve me well and are filled with kindness. I have not yet left the bathroom and already there are hundreds of things I could be grateful for if only I remembered. Instead, most days I simply go about my morning routine, taking hundreds of everyday miracles for granted.

My bathrobe lies waiting for me, along with my dog, Max, who’s eager to begin the day. His eyes meet mine, waiting for my signal to exit the bedroom. His happiness is boundless as he leads the way pounding loudly down the stairs. In contrast, my own happiness is too often conditional, affected by oh so many thoughts clouding my mind. But this morning, for one brief moment, I take in the pleasure of his expectant and soulful eyes and hurry down the steps after him, grateful for a new day.

I open the door to let him out. He doesn’t notice if it’s cloudy or cold. He simply rushes ahead at full speed. I move more slowly, eyes still half closed, head still fuzzy, convinced as I have been for years that it takes at least 2 full cups of coffee before I can begin to think clearly, let alone appreciate anything.

I start my trusted Mr. Coffee and immediately begin preparing the morning meal for Max and Lee, my cat, who could care less that I’m shredding a roasted chicken as fast as I can into his bowl. He takes it for granted that his food should be my first priority and that no appreciation is necessary. He torments me with his cries, while his indignant pacing interferes with every step I take. Max, on the other hand, waits at attention on the other side of the glass door, in a perfect pose of peace and patience.

Less than ten minutes have passed since I entered the kitchen and already I’ve forgotten the delight I intended for today, dulled by a morning routine switched to automatic pilot -until that first robust aroma of brewing coffee hits my senses and jolts me into awareness. Fully present once more, I look up and notice how much brighter the kitchen looks this morning. I stare out the window, past the now bare trees, seeing the light rather than the nakedness of the branches, grateful for the sun filtering through the panes, flooding my kitchen and landing on my face as I sip my morning nectar and greet the morning in full splendor, focused with gratitude.

May you have much to be thankful for at the beginning of this holiday season and always.

Chef Silvia

One Pot Cooking/Soups and Stews

I love one pot cooking.  It especially suits me because I don’t like to fuss with cooking when I’m off duty. I want to keep it simple and I want whatever I cook to stretch into several meals.  I don’t know about you, but when I get hungry, I don’t always want to wait an hour until I can prepare a meal. It’s got to be fast but it definitely has to be good. Not many dishes will fit these tough requirements but a hearty soup will work every time. They’re easy, deliciously satisfying and there’s always plenty of leftovers.

This month check out two soup recipes that I made recently that kept me (and friends) happy and well feed for days.

Roasted Butternut Squash with Melted Brie and Crimini Mushrooms

Butternut squash is sweet and buttery so why add additional sweeteners? Yet, many recipes add maple syrup, molasses or sugar. Too often, a bowl of this soup in restaurants tastes more like dessert. In this recipe, I’ve taken every precaution to balance the natural sweetness of the squash by mixing it with mashed potatoes and mushrooms.  I then enhanced the creaminess by finishing with just a bit of half and half and garnishing it with Brie. I just loved how this turned out.

2 medium (or one large) butternut squash (cut in half lengthwise)
4 medium potatoes (peeled, diced, boiled)
4 - 6 cups chicken broth (depending on how thick you like it)
2 tablespoons butter
½ cup half and half
1 small onion (diced)
1 8 oz package of crimini mushrooms (sliced)
¼ cup extra virgin olive oil
½ cup canola oil
Salt and pepper to taste
¼ inch slices of Brie (or other creamy cheese) + chopped fresh parsley for garnish

Cook squash in a pre-heated 400 degree oven, cut size down (seeds and stringy matter removed) on a baking sheet drizzled with olive oil for about 1 hour or until the squash can easily be pierced with a fork.  Scoop out the squash from the outer skin and set aside.

Place a large stockpot over medium heat. Add the olive oil and heat until hot but not smoking. Add the onions and sauté until soft. Add the potatoes and the squash and mash together. Add the broth a bit at a time, incorporating until you reach the desired thickness.
Lower the heat and simmer for a minute or two. Add the butter and the half and half, stir. season to taste, simmer for another minute.

In the meantime place a large sauté pan over high heat and add the canola oil and heat until hot but not smoking. Add the sliced mushroom and cook until golden, about two minutes. Season with salt and pepper.

To serve, fill each individual bowl with the soup. Add a few mushrooms followed with a few

Mushroom Barley with Chicken and Wild Mushrooms

1 cup of barley
4-6 cups chicken broth
8 oz. boneless chicken breast (cut in bite sized pieces)
1 small/medium onion (diced)
1 large clove garlic (finely chopped)
1 red bell pepper (diced)
16 oz. wild mushrooms-medium dice or sliced (shitake, crimini, Portobello, oyster or any combo)
¼ cup extra virgin olive oil + ½ cup
Season to taste
Garnish with fresh chopped parsley

Place a large stockpot over medium heat. Add ¼ cup olive oil until hot but not smoking. Add the chicken pieces and brown on all sides. Add the onions and cook until soft and golden followed by the garlic. Cook for a few moments and add the broth. Bring to a boil and add the barley. Cook for about 30 to 45 minutes or until the barley is soft but still firm.

In the meantime, place a large sauté pan over high heat. Add the remaining oil and heat until hot but not smoking. Add the sliced or diced mushrooms along with the pepper. If you do not have a large enough sauté pan cook the vegetables in two batches. Cook until golden, about 2 minutes. Season with salt and pepper. When the barley is cooked add contents of the sauté pan to the stockpot and stir. Serve warm, garnish with parsley and enjoy over and over.

Gratitude - Nourisment for the Heart

We all have so much to be grateful for - even when we think we don’t. Especially when the going gets rough, remember to be thankful. Know that even if you don’t know how or why, even if you can't see evidence to inspire your graditude, all is in perfect order. Nourish your heart with it and watch the wonder that unfolds.