My Grandmother’s Great Cooking

Let me begin today by sharing a quote from Michael Pollan that resonates deeply with me: “Don’t eat anything your great-great-grandmother wouldn’t recognize as food.” This thought-provoking advice prompts me to reflect on the meals of my childhood, specifically the dishes prepared by my grandmother. Can I recall the flavours, the smells, the warmth of her kitchen? Absolutely! It brings back a flood of memories that transport me to a time when food was as much about nurturing as it was about nourishment.

I can almost see the sunbeams filtering through the kitchen window, illuminating the pots simmering on the stove. The aroma of freshly baked bread mingled with the scent of herbs from her garden, creating an inviting environment that welcomed everyone who entered. She had a unique knack for turning simple ingredients into hearty, comforting meals that made us feel both loved and connected. There was something magical about sitting around the table, sharing stories and laughter over steaming bowls of homemade soup and plates laden with roasted vegetables and succulent meats.

Thankfully, the era of mobile phones had not yet dawned! Imagine a world where instant communication was just a distant fantasy, and people actually lived in the moment. In those days, conversations flowed without the interruption of notifications, and connections were forged through face-to-face interactions. There was a unique magic in being present, fully engaged with those around us, without the constant pull of a digital device. It was a time when interactions were authentic and memories were made in real time, unhindered by the distractions of a screen. What a relief it was to immerse ourselves in our surroundings, free from the incessant buzz of technology! Anyway, I find my thoughts beginning to wander, so let’s refocus on the subject at hand for today.

In contrast, when I think of modern cooking, I can’t help but feel a sense of loss. Today’s meals often come packaged and processed, stripped of their foundational connection to our heritage. While there is no denying the convenience that contemporary culinary practices offer, I find myself yearning for the satisfying, rich flavours and wholesome ingredients that my grandmother used. It raises a question I often ponder: why do we allow the art of cooking to become overshadowed by fast-paced lifestyles and pre-packaged food? As we reach the conclusion of this article, I am excited to share a collection of delightful and wholesome recipes passed down through generations, from my beloved grandmother to my mother. These simple yet nourishing dishes not only celebrate the art of home cooking but also encapsulate the love and memories woven into each recipe. Prepare to be inspired as we explore these cherished family secrets that make healthy eating both enjoyable and accessible!

As I explore this sentiment further, I recognise that embracing the wisdom of our ancestors can lead us to a more sustainable and fulfilling relationship with food. The phrase “don’t eat anything your great-great-grandmother wouldn’t recognize as food” serves as a guiding principle, reminding me to seek out wholesome, natural ingredients that echo the traditions of the past. It encourages me to dig deeper into the origins of my meals, to source them from local farmers’ markets, and to take the time to prepare them with care and intention. My grandmother taught me that food is more than mere sustenance; it's a conduit for culture, a vessel for stories, and a bridge that connects generations. With each dish she prepared, she passed down not only recipes but also a legacy of love and warmth. Today, as I endeavour to incorporate her teachings into my cooking, I experience a profound sense of purpose. Cooking becomes an act of honour, a way of paying homage to the rich tapestry of my family history.

In this age where trends come and go, and health fads often overshadow traditional wisdom, I find solace in returning to the basics. I embrace whole foods, seasonal produce, and homemade meals that reflect the culinary practices of me and my wife’s ancestors. This journey has not only impacted my palate but has also instilled in me a greater appreciation for the time and effort that goes into creating nourishing dishes. Moreover, as I begin to involve my own family in the kitchen, I feel the power of tradition revitalising. I teach them the importance of cooking together, sharing not just the food but the experience itself. We laugh, we learn, and we create memories that will last a lifetime. My hope is that by engaging with our culinary heritage, my children will develop a deep respect for food and the relationships it fosters.

Ultimately, I believe that returning to the essence of cooking—as my great-great-grandmother would have known it, can significantly enrich our lives. My grandmother’s legacy reminds me that food should be enjoyed, not merely consumed. It reminds us to cherish the simple joys of preparing and sharing meals with those we love. By embracing this philosophy, we can reclaim the magic of the kitchen and forge a path toward a more wholesome future, filled with flavours that resonate with our roots. As I reflect on these experiences, I invite you to consider your own culinary journey. What does your grandmother’s kitchen mean to you? What flavours invoke memories that are nostalgic and comforting? And how can we collectively steer our eating habits back to a simpler, more meaningful approach? In the end, food is not just about what we eat, but how it connects us to our past and sets the tone for the future.

Cherished Memories

I often find myself strolling down memory lane, where the aromas of my grandmother's kitchen linger vividly in my mind, igniting a warm sense of nostalgia. I remember the way she deftly chopped vibrant vegetables such as crisp bell peppers, celery, red cabbage, delicate green beans, and hearty carrots, each one a burst of colour that transformed our family meals into a feast for the senses. The earthy scent of fresh herbs, basil and thyme, would waft through the air as she expertly incorporated them into savoury stews, their flavours intertwining like the laughter that filled the room. I can almost hear the sizzle of chicken thighs as they browned perfectly in the pan, infused with garlic and rosemary, or the comforting embrace of a pot roast slow-cooked to tender perfection, served alongside a medley of root vegetables that soaked up the rich juices. I replay those moments, captivated by the simplicity and love she poured into each dish, always mindful to include wholesome ingredients that nourished not just our bodies, but our spirits too. Each meal was a lesson in the power of fresh, healthy foods, and I find solace in the fact that her culinary legacy continues to influence my own choices today, reminding me that in every bite of a tomato or every forkful of leafy greens, there resides a story steeped in love and generations of care.

Nutritious Foods My Grandmother Used Most

My grandmother had a magical way of weaving health into every meal, and some staples adorned her kitchen with remarkable regularity. First among them was Garlic, known for its potent antioxidant properties and ability to boost the immune system, it was a mainstay in her cooking, transforming simple dishes into healthful creations. Next there were the dark leafy greens, such as kale and collard greens, packed with vitamins A, C, and K, as well as fibres and essential minerals that nourished not just our bodies but also our souls. Lentils were another favourite; rich in protein, fibre, and B-Vitamins, they exemplified her commitment to wholesome, plant-based nutrition while providing a hearty base for soups that warmed our hearts. Quinoa, a resilient grain, often found its way onto the table, celebrated for its high protein content and complete amino acid profile, making it a perfect complement to her colourful vegetable stir-fries. Berries, frequently used in breakfast dishes and desserts, served to satisfy our sweet tooth while also delivering a bounty of antioxidants, particularly Vitamin C that boosted our skin health. Olive Oil was her preferred fat, renowned for its heart-healthy monounsaturated fats and anti-inflammatory properties, drizzled generously over salads and roasted vegetables. And then there were nuts, often enjoyed as snacks or incorporated into baked goods, bursting with healthy fats, protein, and essential nutrients that fuelled our days and kept us satiated. Each ingredient my grandmother preferred was not merely a food item but a testament to her love and wisdom, offering vitality and longevity to our family meals, all while crafting flavours that have become imprinted in my very being.

The Quality of Foods my Grandmother Used

The quality of foods in my grandmother's kitchen was undeniably superior to what we often encounter today, rooted in a tapestry of traditions, local sourcing, and a profound respect for agriculture that has sadly waned in modern times. Her kitchen was a testament to the artistry of home cooking, where every ingredient was chosen with care, often plucked from her own garden or sourced from nearby farms, ensuring not just freshness but also a rich tapestry of flavours that mass-produced, processed items simply can't replicate. The rhythmic cadence of seasonal cooking, where she embraced the bounties of each harvest, infused our meals with an authenticity and depth that speaks to a genuine connection to the land, a connection that is increasingly lost in a world dominated by convenience.

Without the haze of artificial preservatives, colourings, and flavour enhancers, her dishes were a celebration of natural ingredients, each bite echoing the warmth of her love and painstaking effort. Moreover, the communal aspect of her cooking, where family gathered not just to eat but to participate in the process, imbued her meals with a sense of belonging and nostalgia that the often hurried and isolating nature of contemporary dining experiences fails to provide. In a time when culinary shortcuts reign supreme, my grandmother’s commitment to quality, sustainability, and tradition reminds us of a more wholesome era that championed genuine taste, healthful nourishment, and the irreplaceable joy of sharing meals prepared with passion and purpose.

Fallen Apples’ Apple Pie

I have a vivid memory etched in my mind from my early childhood, a moment that encapsulated the beauty of simplicity and generosity. I can still picture my grandmother, with her warm smile and gentle spirit, sending me on a little adventure to a nearby farm. It was on a beautiful autumn day when she asked me to collect fallen apples, those forgotten fruits that lay scattered beneath the boughs, often dismissed yet bursting with potential. With a skip in my step, I made my way to the farm, the sweet scent of ripe fruit wafting through the air and tantalizing my senses. When I arrived, the farmer kindly greeted me. I think I was about seven years old but still recall his face was lined with the stories of countless seasons spent tending to his orchards. He welcomed my request with an air of understanding, knowing just how special those apples would be to my grandmother, a beloved recipe passed down through generations.

True to his kind nature, the farmer handed over a generous basket brimming with shiny, fallen apples, their skin glistening in the sunlight. “Take these,” he said, “on one condition: you must promise me one of your grandmother’s famous apple pies in return.” The playful twinkle in his eye indicated that he sought not just sustenance, but a slice of joy that only a homemade pie could provide. That moment, though simple, sparked a deeper bond, one formed between the labour of the land and the love poured into our family’s recipes. I left the farm with the basket cradled in my arms, a sense of fulfilment swelling in my chest. I could already picture my grandmother rolling out dough, her skilled hands shaping the pie crust while a sweet anticipation lingered in the air.

Returning home, I couldn’t wait to share my adventure. With the apples nestled on the kitchen counter, we transformed mundane ingredients into something magical. Each slice of apple, sprinkled with cinnamon and enveloped in golden pastry, whispered stories of community and connection. It wasn’t just about the pie; it was a delightful exchange, a testament to the spirit of giving and sharing that truly satisfies the soul. In that simple act of gathering apples for my grandmother, I learned early on that every exchange carries the weight of kindness. The heartfelt barter between my grandmother and the farmer showed me the profound beauty of relationships built on generosity, and I’ve cherished that lesson ever since.

Grandmother’s Recipes

Old-Fashioned Apple Pie

Ingredients for the crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter (cold, cubed)
• 1/2 cup brown sugar
• 1/4 cup ice water
• 1 teaspoon Ancient Purity Celtic Sea Salt

Ingredients for the filling:

• 6-8 apples (Granny Smith or McIntosh, peeled and sliced)
• 3/4 cup brown sugar (Or use stevia: This plant-derived sweetener contains no calories and has a negligible glycemic impact. Stevia can be a good option for those looking to reduce sugar intake, but it may not provide the same texture or taste as traditional sugars in baking)
• 1 teaspoon cinnamon
• 2 tablespoon whole wheat flour
• 1 tablespoon lemon juice

Instructions:

• For the crust, in a bowl, mix flour, sugar, and Celtic Sea Salt.
• Cut in butter until the mixture resembles coarse crumbs.
• Stir in ice water until dough forms.
• Divide and shape into two disks, wrap in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 425°F (220°C).
• For the filling, combine sliced apples with brown sugar, cinnamon, flour, and lemon juice in a large bowl.
• Roll out one dough disk and line a pie dish.
• Fill with the apple mixture.
• Roll out the second disk and place over the filling, sealing the edges.
• Cut slits in the top for steam to escape.
• Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-45 minutes, until the apples are soft and the crust is golden.
• Let it cool before serving.

Grannies Chicken Soup

Ingredients:

• 1 whole chicken
• 4 carrots, sliced
• 4 stalks of celery, chopped
• 1 onion, quartered
• 2 cloves garlic, minced
• Salt & pepper to taste
• Fresh herbs (like thyme and parsley)
• 8 cups of filtered water

Instructions:

• In a large pot, place the whole chicken and cover it with water.
• Add the carrots, celery, onion, garlic, salt, pepper, and herbs.
• Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours, or until the chicken is fully cooked.
• Remove the chicken and let it cool.
• Skim any excess fat from the broth.
• Shred the chicken and return it to the pot.
• Adjust seasoning if necessary.
• Serve hot, with fresh bread if desired.

The next wholesome recipe comes from my mother-in-law and is a beloved version of Pad Thai, one of Thailand's most iconic dishes. Its vibrant flavours and delightful textures have made it a favorite among tourists and locals alike.

Pad Thai

Ingredients for the Pad Thai:

• 8 ounces rice noodles
• 2 tablespoons rice bran oil
• 2 cloves garlic, minced
• 1/2 cup firm tofu, cubed (or shrimp/chicken if preferred)
• 2 eggs, beaten
• 1 cup bean sprouts
• 3 green onions, chopped (reserve some for garnish)
• 1/4 cup roasted peanuts, crushed
• Lime wedges, for serving

Ingredients for the Sauce:

• 3 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon tamarind paste
• 1 tablespoon sugar (palm sugar if available)
• 1 teaspoon chilli powder (adjust to taste)

Instructions

• Soak the Rice Noodles: Soak the rice noodles in hot water for about 20-30 minutes until they are softened, then drain and set aside.
• Make the Sauce: In a small bowl, mix together the fish sauce, tamarind paste, sugar, and chilli powder. Stir until combined and set aside.
• Cook the Tofu (or protein of choice): In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the cubed tofu and cook until golden brown on all sides. If using shrimp or chicken, add it now and stir-fry until cooked through.
• Add the Noodles: Push the tofu (or protein) to one side of the pan. Add the drained rice noodles to the pan. Next, pour the sauce over the noodles. Toss everything together to combine, cooking for a few minutes until the noodles are heated through.
• Scramble the Eggs: Push the noodle mixture to one side of the pan. Pour the beaten eggs into the empty side and scramble them until just set and then incorporate them into the noodles.
• Add Vegetables: Stir in the bean sprouts and chopped green onions. Cook for another minute or two, just until the sprouts are heated but still crunchy.
• Serve: Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, lime wedges, and reserved green onions. Serve immediately.

Enjoy!

Pad Thai is versatile, so you can adjust the ingredients and spice level to your liking. Enjoy your homemade classic Thai meal!

“We believed in our grandmother’s cooking more fervently than we believed in God.” - Jonathan Safran Foer