Sunday Cooking

I didn’t realize until recently that I collect cookbooks. I didn’t set out to do so…it sort of just happened. I can always remember fussing to look at my grandmothers red binder of hundreds of recipes she collected over the years. It’s so silly, I still sort of fuss to see that red binder when I visit her, I chalk it up to being sentimental. To this day I really enjoy reading new cookbooks almost like a chapter book. It might sound a little strange but I can start from the very beginning and work my way to the very end. Each new page making me think of a new meal idea or challenge. I also enjoy books on culinary school…I’m often swept off into a daydream of what if’s and thoughts of wouldn’t that just be incredible to attend Le Cordon Bleu?

I grew up not really knowing how to properly cook. I think it is safe to say that I was fairly spoiled because I always had someone making me a meal. I believe that is where the intimidation of cooking started for me. I loved the idea of end result where the food was served, admired, and enjoyed like a piece of beautiful art. It was just getting to that end result that I lacked for many years.

Thankfully as I’ve grown so have my taste and curiosity to make and create something new. The fear is still sometimes there looming in the back of my mind when a recipe looks very challenging, however I keep that little voice in check by reminding it that I wont get to enjoy or share something that could be incredibly delicious unless I try to make it first.

Can you relate? Have you ever been intimidated by cooking? Do you find it easier and have more confidence to cook with friends rather than alone? I’d love to hear your thoughts on this. For now, no Le Cordon Bleu but I’ll leave you with two very simple but delicious recipes that I pulled from two of my cookbooks.

Blueberry Crisp
From: Bread & Wine


4 Cups blueberries (or any fruit, really)

Crisp topping:

1 Cup old-fashioned oats
1/2 Cup pecans
1/2 Cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)
1/4 Cup maple syrup
1/4 Cup olive oil
1/2 Tsp salt


Pour four cups fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.

Serves 4

Basic Hummus
From: The Super Baby Cookbook


1 Can chickpeas (or the equivalent amount of chickpeas you have cooked yourself)
2 tbsp tahini (omit this altogether if you prefer)
2 to 3 tbsp lemon juice
2 garlic cloves, peeled and crushed
2 to 3 tbsp extra virgin olive oil


Drain the chickpeas and combine all the ingredients in a food processor.

Blend on a low-speed until the hummus is completely smooth. If the mixture seems very thick, add in some extra olive oil or water to loosen it up.

Let me know how they come out for you. Enjoy!


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