Chef Ashley Runner showing Martha how to 'shock' vegetables without killing them off.
I started cooking differently, which means at all, on October 26th of last year. That’s the day I finally decided to change a few things about myself from the inside out and it came out as more vegetables, smaller portions and nothing processed. So far, that also means 70 fewer pounds and a size 22 to a size 10.
My first attempts at cooking, like I said last week, resulted in a lot of braised pans, charred steaks, mushy vegetables and very dry chicken. For some reason I just kept going this time and pushed through all of those horrible weeks of trying to learn how to cook.
But even as the meat became more tender and the vegetables weren’t so limp, the bland factor was still pretty high. Everything kind of tasted the same.
Just last week, however, I learned that my friend, Ashley has been a professional chef and loves to teach newbies like me how to make great dishes with affordable ingredients and not a lot of time.
In just two hours we made pork chops with granny smith apples and cabbage, roasted red peppers with basil and scallions, a vegetable tartlet without the tart that has eggplant, tomato, red onion and squash, asparagus and baby bok choy shocked vegetables with an orange and ginger dressing, and acorn squash with oyster mushrooms. It was all so easy that I could do it again without wondering how we got to the ending and it was in my budget.
My refrigerator is now full and I will be the envy of everyone at the office tomorrow.
Vegetable Tartlet (without the tart)
Slice two red onions, a small eggplant, two yellow squash and three roma tomatoes. Drizzle 1 teaspoon of olive oil in a tart pan or baking dish. Arrange the vegetables and top with fresh thyme, oregano or marjoram. Drizzle 2 teaspoons of olive oil over the top. Bake at 400 for 25 minutes. Baste with the juices and bake for 20 more minutes. Voila!
Thank you, Ashley for being a part of this journey and helping me to continue to change. Seventy pounds lost so far, more adventures to follow.
Ashley Runner is available for private cooking lessons – leave a comment here if you live in the Chicago area and would like to learn more.
{ 3 comments… read them below or add one }
I love your story of learning to cook and that you never gave up. The recipe you posted for tartness tart sounds yummy and I can’t wait to try it. I also love how your articles are all about normal life and experiences that so many of us have. It’s helpful to hear what your experiences have been and how you have approached the challenges presented to you.
Thank you for sharing this great Monday morning news, Martha.
I am a fan of all the savory dishes you mentioned -
unfortunately, I am not a chef (not even a cook) so I would
be a willing, avid pupil.
Ashley, is there a convenient time that we could get together?
(perhaps with other interested learners?)
The recipes sound delicious – could it really be that easy?
I find meditation delicious in its own way, and would love
to trade lessons. Learning to meditate is also easy and fun.
Have a great day everyone.
Barbara
Barbara-
I would be more then happy to help you. Anyone can learn how to cook simple, healthy, healthy, and delicious food. I would be willing to do a small group but would not recommend more then 4 people. I have available time on the weekends. Please let me know what works best for you.