Although some parts of the country have had warmer than normal weather at this time of year, the weather is becoming cooler. A chill is felt in the morning and evening air, signaling to us that autumn is here and winter is close. As the weather gets cooler and summer clothes are packed, we long for warmth and comfort. Out comes the sweatpants and cozy socks, and in the kitchen we cook something just as nutritious.
The two recipes below will nourish you from within. The first uses the last of the eggplant, zucchini, tomatoes and fresh herbs harvested from the backyard. The second is comfort food at its best, with carrots, potatoes, zucchini, celery and roasted chicken (optional). Both are a real reminder of the season, with the multitude of colors we see spreading across the changing landscape. Bring the comfort of autumn into your home and try one (or both!) of these recipes this weekend.
Recipe 1: Garden-fresh eggplant
Ingredients
6 Japanese eggplants (or 1 large), cubed
1 zucchini, cubed
3 cups cherry or plum tomatoes, chopped
3 cloves of garlic
1-2 tablespoons of fresh herbs, such as oregano, basil, thyme
1 Tablespoon olive oil
Freshly ground salt and pepper, to taste
2 tablespoons pine nuts, optional
Directions
Place the diced eggplant and zucchini in an oven dish. Sprinkle with chopped tomatoes, garlic and herbs. Drizzle with olive oil. Add salt and pepper to taste.
Bake in a 350 degree oven for 30 minutes, or until the tomatoes are tender and the vegetables are tender.
Sprinkle pine nuts over the vegetables and cook for another 5 minutes. Serve with rice.
TCM tip of the day:
The photo below shows the recipe using only eggplant, no zucchini. Change it up and practice being flexible. These small changes (like adapting a recipe to your taste buds and what you have on hand) will eventually lead to bigger results!
Recipe 2: Vegetable (and Chicken) Stew
Looking for something a little more filling? Maybe a vegetable stew to ward off the autumn evening chill? Feel free to adapt this recipe to your liking by adding whatever vegetables you have on hand. Feel free to replace the chicken with a can of drained chickpeas or white beans (both good for the lungs), or simply enjoy the vegetables on their own.
Ingredients
1 Tablespoon olive oil
1 Tablespoon butter
1 onion (white or yellow), thinly sliced
4-6 bone-in chicken thighs, optional
4-5 potatoes, peeled and coarsely chopped
5 carrots, peeled and coarsely chopped
1 zucchini, coarsely chopped
6 stalks celery, coarsely chopped
fresh herbs, such as basil, oregano and parsley
salt and pepper to taste
Directions
Heat a large frying pan over medium heat. Add the olive oil and butter. Stir until melted. Then add the onion and fry for about 5 minutes, or until the onion is translucent.
If using chicken, add chicken, skin side down, until skin is brown and crispy, about 10 minutes. Loosen the chicken from the bottom of the skillet and turn it over.
Add the potatoes, carrots, zucchini, celery and fresh herbs. Season with salt and pepper. Add about 1/3 cup of water and cover the skillet. Cook for about 45-60 minutes or until the vegetables are tender and the chicken is cooked through.
Continue your journey to eating for healing
Eating for healing is just the first step to whole body healing.
Come join us Fall Qi ReSet with Grandmaster Nan Lu, from Sunday October 8.
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Have you ever wondered why our bodies crave warming foods in cold weather? Read this message!
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