Hello everyone. I just returned from cooking with Alison Bermack, founder of www.cookingwithfriendsclub.com, and we cooked a delicious curried carrot soup for the “Souper Bowl”, a yearly event run by Alison where our community makes soup to donate to a local food Pantry. The soup was deeeeeeeelicious and pretty darn easy to make. It was one of my mother’s recipes and it made me happy to feel she was a part of this donation in spirit.
I get such emotional rewards from cooking for others and I know a lot of non-cooks struggle with wishing they could do the same. As I have said before, we need to explore where we get discouraged in the process and try to take small steps to overcome those stressed out moments.
An example of pinpointing a common shopping stress comes from a client I worked with a while back who desperately wanted to provide homemade meals for her family. I gave her a shopping list of items to buy for a recipe she wanted to make. One of the ingredients was shallots which exist in pretty much any supermarket. She had never heard of a shallot and panicked when she saw it on the list. When we spoke about the list a few days later, before the session, she explained that she had not gone shopping because she did not know what this was! In any other situation, this competent woman would have asked someone at the store (if it were an electronics store, for example)where to direct her and it would not have stressed her out.
Because she has a perception of herself as helpless in the kitchen, her brain did not allow her to take that simple step and simply ask. A self-defeating behavior caused by negative thinking. This is a form of learned helplessness where we keep ourselves in a helpless state. Instead of simply asking, she became frozen, and, in turn, delayed her trip to the store, thus prolonging her stressful state, keeping her in her Non-Cook status.
We discussed how she could simply ask when she has questions and to accept this phase of her life as a beginner who is working hard to learn a new skill like anything else. It is challenging but we shall overcome!
Here is Grandma Lorraine’s Curried Carrot Soup:
2 tsp butter
1/2 cup chopped scallions
1-2 minced cloves of garlic (minced means chpped very small!)
2 tsp flour
2 cups chicken or veg. broth (can be from boullion or a can)
1 lb sliced carrots, thinly sliced
2 tsp curry powder
1 cup skim milk
1/2 tsp salt
pepper to taste.
Heat butter in a large sauce pan until bubbly. Add scallions and garlic. Saute until soft. Sprinkle with flour and stir quickly. Cook for one minute.
While stirring, add broth gradually, then carrots, then curry. Bring to a boil.
Reduce heat to low, cover and simmer until carrots are soft. Cool slightly. blend with a blender or cuisinart until smooth. Stir in milk, salt and pepper and heat slowly. MMMMMMMMMM! Enjoy with some friends for lunch or dinner….Bye bye!