keep on cooking.

 

Everyone needs a good support system.  Someone who cheers you on through life.  A friend.  A coworker.  A spouse. 

Parents who see you through the good.  The bad.  The downright ugly.

 

 

My parents have seen me through a lot.

They’ve seen me through my choice to become a vegetarian (although now that I think of it, dad did seem to grill a lot of my favorite salmon dishes during this time…hrmmm…)

They’ve seen me inhale a plate of baby back ribs, a bowl of caramelized onions and a (literal) half of a chicken, all in one meal.  No comments.

 

 

My parents have seen me through heartaches and tears, hugging me through the toughest of college friend breakups. 

They’ve cheered me on in my proudest of moments.  Watching my service dog puppy graduate.  Watching ME graduate.

And, really, they have put up with a lot.  Especially in the kitchen.

(in case you were wondering, they did *not* like the kombucha, but I honestly think it’s an aquired taste!)

 

 

They’ve tasted and sampled their way through countless flops and failures.

Breads that didn’t rise.

Cakes that didn’t release their death grips from the pans (I still haven’t quite gotten over this one!)

Cookies that turned into complete, unfixable, inedible wafers (dad said he still thought they tasted good, but in a fit of frustration, I just had to dump them!!)

 

 

And yet, they still urge me on.  They always ask me, “what’s for dinner?” with a spirit of unwaning enthusiasm.  And they continue to offer me the luxurious freedom of being able to cook up whatever catches my fancy.

 

 

And so, I’ve decided, that as long as they keep on tasting—as long as they keep on cheering—I’ll keep on cooking.

Through life’s major disasters.  Life’s ups and downs.  Through broken dishes, serious imperfections, and flying mushrooms. 

Keep on cooking.

 

Roasted Vegetables Over Rice

Serves 3-4

Thankfully, there’s not much to mess up about this one bowl meal (unless, of course, you drop the bowl…oops!)  You could also double the veggies and save the leftovers for another meal.  They will go lovely with omelettes, over quinoa, or as a filling in your favorite wrap.

The vegetables in this meal are as versatile as the grain on which you serve them.  Use quinoa, brown rice, couscous, et cetera.  For the veggies, use red bell peppers, eggplant, zucchini, turnips…Just have fun with it.  Enjoy it.  And keep on cooking.

  • 1 lb. of brussel sprouts, cut in half
  • 1 lb. mushrooms, sliced thick
  • 2-3 carrots, chopped
  • 1 green bell pepper, chopped
  • 1 Tbsp. olive oil
  • pepper
  • balsamic vinegar
  • 1 cup dry brown rice, cooked
  • 1 15oz. can of diced tomatoes, drained
  • garlic powder
  • chopped avocado, garbanzo bean salad, and/or feta cheese (optional)
  1. Preheat oven to 425 degrees. 
  2. Spray baking sheet with cooking spray.  Place veggies on sheet and top with olive oil and pepper.  Place in oven for 10 minutes.  Stir, drizzle with balsamic vinegar, and return to oven for another 10-15 minutes, or until browned and cooked to desired doneness.
  3. Meanwhile, mix the cooked rice with the can of drained diced tomatoes.  Liberally sprinkle garlic powder into mixture.  Stir. 
  4. In individual bowls, place rice on the bottom, top with roasted vegetables, and finish with your favorite toppings (chopped avocado, garbanzo bean salad, feta cheese, et cetera.)  ENJOY! 😀

Question: Who do you most love to cook/bake for?  I absolutely love cooking for family and friends, but I also enjoy cooking just for me. 😀