Category: recipes

Cooking as Therapy

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The photo is an image of a recipe in Cooking as Therapy book.

This month I checked out of the library the new book published last month: Cooking as Therapy: how to improve mental health through cooking. Each chapter on how to heal what you feel features three recipes: a Fast Lane, Easy Rider, and Scenic Route that take 5 minutes, 30 minutes, and an hour respectively.

You’re supposed to wash your hands before you begin and I forgot this.

In Session Four: Surviving Sadness I used the Fast Lane: Top It All Off Treat. I chose this recipe first not because I was depressed. Anyone who’s feeling ordinary sadness or is grieving could follow this recipe.

The ice cream sundae in the photo above is what I created to Top It All Off as my Treat. Who could resist having ice cream as a form of therapy?

In each chapter the author who is an LCSW features recipes she’s preplanned for readers to use. At the end of the book she gives readers a list of food ingredients and methods for using the food on your own. To create unique recipes customized to what you’re going through.

I recommend installing Cooking as Therapy on a Kindle or iPad or checking it out of the library if you can’t afford to buy it.

A library is a free college of knowledge. And hey today if you return a book late as long as it’s checked back in a lot of libraries will remove the fine you incurred.

I’m going to Top It All Off again every so often. My first foray into doing this sparked an ingenious idea I had for a celebration to host at the beginning of the year like Kwanzaa only for individuals living in recovery.

Stay tuned for the details on this coming up.

Banana-Peanut Butter Yogurt Parfait

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Banana-Peanut Butter Yogurt Parfait

This is one of my favorite new recipes to have for breakfast or after an at-home workout session:

Banana-Peanut Butter Yogurt Parfait

1 ripe banana

1/8 teaspoon ground cinnamon

1 tablespoon natural peanut butter

1/4 cup low-fat plain Greek-style strained yogurt

1 tablespoon unsalted roasted peanuts

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Slice 1 banana. Place half the slices in a small bowl or jar.

Sprinkle with 1/8 teaspoon cinnamon. Mash with back of fork.

Top with 1 tablespoon peanut butter.

Layer on 1/4 cup yogurt on top.

Add remaining banana slices.

Sprinkle on top 1 tablespoon peanuts.

Homemade-ish Recipes

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Homemade-ish Book Cover

The cookbook above can be checked out of the library. I recommend buying it. From the guide I created 3 recipes two of which were for dips.

The photos below are the homemade-ish food from top to end in this order:

Spice Rack Whipped Cheeses with Hot Honey:

The food below is Creamed Mozzarella with Honey-Drenched Sun-Dried Tomatoes:

Lastly the Cloud Caprese Cups:

Shrimp Sandwich Recipe

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This is a no-oven recipe if like me you buy grilled shrimp that is pre-cooked. Otherwise it might take 5 to 7 minutes to heat the shrimp. Either way it’s a quick and easy dinner to create.

I’ve altered this recipe. I thought it would taste better if the bread were toasted. So I used a panini grill for a couple minutes. The recipe originally called for softened butter. I don’t like eating raw butter. Plus it called for mayonnaise at the same time as the butter.

I opted to buy Primal Kitchen mayonnaise with avocado oil.

This brand of mayonnaise tastes better I think. As regular mayonnaise is made with soybean oil which comes from GMO soybean crops.

This sandwich is delicious. However it’s a light meal on its own so I recommend having a salad with the sammy. Or better yet in keeping with the seafood theme a can of clam chowder.

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1/8 teaspoon Old Bay Seasoning

2 slices of whole wheat sandwich bread.

2 1/2 tablespoons minced cooked medium shrimp

2 teaspoons of mayonnaise

I slice tomato

Crispy salted potato chips.

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Stir mayonnaise and shrimp together. Sprinkle Old Bay seasoning on one slice of bread. Spread shrimp on bread. Top with tomato slice. Then top with potato chips. Cover with other slice of bread. Cut bread diagonally.

The next time I make this I’m going to heat up New England Clam chowder to serve with it.

Tasty!

Spicy Yogurt Spaghetti

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The November issue of Bon Appetit has this recipe:

Cook 1 pound spaghetti in large pot of salted water. Stir every so often until 1 minute less than package direction for al dente.

Drain. Reserve 2 cups of pasta cooking water. Return pasta to the pot. Add 1 1/4 cups plain whole-milk Greek yogurt. Toss with tongs to coat thoroughly.

Add 1/2 cup pasta cooking water and then toss. Add cooking water a splash at a time to get to a creamy sauce like Alfredo.

Use shallow bowls to divide pasta into. Top with your desired amount of chili crisp. I bought and used Momofuku chili crunch.

Serves 4 to 6.

A surprising combination of flavors. Yet a recipe to try once to see if you like it.

The fall just might be the season to cook this recipe too.

Bacon Butternut Squash

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This recipe is from the Joanna Gaines cookbook Magnolia Table: A Collection of Recipes for Gathering Volume 3. Since the recipe is too long and detailed and owing to copyright I won’t reprint it here.

Of course my version looks nowhere near the prettified bacon butternut squash photo in the cookbook.

Plus I didn’t use bacon so instead of sauteing the butternut squash and shallots in bacon dripping I splashed a little organic EVOO in the skillet. Too I would say you definitely need to add a splash of water to the skillet halfway through so that the pan doesn’t get dry and burnt.

This is a tasty dinner I had that was listed in the Side Dishes section of the cookbook. I would definitely use this recipe again as the food is so delicious.

It calls for 4 cups of butternut squash and I was one person having this meal. For a side dish like it was intended it might serve 4 people.

In fact I might buy this Volume 3 of Magnolia Table as I want to try other recipes in the cookbook.

I buy the Magnolia Journal magazine which also has recipes and interesting articles to read.

Now that butternut squash is in season it’s the perfect lunch or dinner.

Be aware that you need counter space or else use your sink basin to prepare the ingredients.

I accidently bought a brick of parmesan cheese that I had to grate. It was OK to buy the parmesan cheese pre-grated however I didn’t realize this. Save yourself the trouble and buy a container of grated parmesan.

Sun-dried Tomato and Tuna Panini

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Taken from the 5 Ingredients 5 Minutes recipe magazine:

Sun-dried Tomato and Tuna Panini

5 ounce can chunk-light tuna in water drained

4 finely chopped sun-dried tomatoes

1 tablespoon mayonnaise

Pinch of salt

2 slices sprouted whole-wheat bread

1/4 cup shredded fresh mozzarella

2 teaspoons extra-virgin olive oil

Combine tuna, sun-dried tomatoes, mayonnaise and salt in a small bowl.

Spread the tuna mixture on 1 slice of bread and top with mozzarella and another slice of bread.

Brush the bread with oil. Cook the sandwich in a panini maker or in a small skillet over medium heat until toasted.

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I didn’t use the mayonnaise. Other than that I followed the recipe.

Pesto & White Bean Stuffed Tomato

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1 large tomato

1/4 cup canned white beans rinsed

2 teaspoons pesto

Torn fresh basil for garnish

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Slice tomato horizontally and hollow out each half. Fill with beans and drizzle with pesto.

You can sprinkle salt on the tomato and garnish with basil if you want.

I didn’t use the salt or basil.

This is the ideal quick meal recipe. Tomatoes are in season in the summer and even at the end of the summer.

These tomatoes would be a great snack instead of chips or pretzels.

I buy organic beefsteak tomatoes and Goya organic Cannellini beans to create the recipe.

Sweet Potato Snack #2

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Toast 1/4-inch thick sweet potato slices in oven at 375 degrees for 30 minutes.

Raspberry & Cream Cheese:

For each slice:

Add on top after cooking sweet potato:

1 1/2 Tbsp. reduced-fat cream cheese

1 1/2 tsp. mashed thawed frozen raspberries

2 tsp. toasted chopped hazelnuts

1/2 tsp. honey

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Be careful to use the right knife to slice the sweet potato.

Otherwise you could cut your thumb (aloe vera to the rescue!).

Caprese Sandwich

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This is an easy simple recipe that can be used for lunch though I had the sandwich for dinner.

Caprese Sandwich

Sourdough bread

Fresh mozzarella

One medium tomato

Pesto sauce

Balsamic glaze

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Spread thin layer of pesto sauce on two slices of bread.

On one slice add mozzarella slices over pesto. Place tomato slices over cheese.

Drizzle balsamic glaze over top.

The original recipe calls for adding basil leaves over the mozzarella.

Cover the sandwich with other slice of bread.

Spread butter over each side of bread. Heat in skillet for 3 to 4 minutes on each side.

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I used Gotham Greens Classic Pesto and Bread Alone certified organic Whole Wheat Sourdough plus an organic beefsteak tomato.

Lastly: I burned the skillet at the end of heating the second side. You might want to heat the second side of bread for only 3 minutes.