Therapy Cooking

At least, that’s what I’m calling it.

I don’t have to tell you what’s been going on in 2020. Here is the U.S., 2021 hasn’t kicked off much better, despite our desperate hopes for a better year. I want to do something positive to make myself and my family happier. What brings us all together?


There’s only one problem. With restaurants being reduced to carry out/take away and my own job being cut back, I’ve done a LOT more cooking at home this year. Quite frankly, I’ve fallen into a strange routine. Leftover on Sunday. Soup in the crockpot on Wednesdays. Omelettes or eggs dishes on Saturday night. It got tired.

In the last two weeks, I made a change. I started meal planning with a vengeance. I started combing through recipes from the New York Times cooking section, Pinterest, FoodNetwork. Of course, I’m not really one to follow a recipe but these places definitely inspired me. Recipe scrolling for the perfect mushroom dish has replaced doom scrolling at 4am. The result? I’m starting to feel excited and positive about sitting down to eat with my family.

This week, I made my own version of Mushrooms Burgundy with Cheese Grits and Sheet Pan Baked Feta with Red Onion and Lemon over Orzo. So delicious and both vegetarian. My husband is not a vegetarian and he’s bragged about both of those dinners. Now, I’m still making soup and eggs and omelettes, but I’m feeling inspired again and that’s something.

Here is one of my creations.

Mushrooms Burgundy with Cheese Grits

2 quarts baby portobello mushrooms. 4 cloves minced garlic. 4 chopped Campari tomatoes. 1/2 of a red onion, chopped. 1 cup onion broth or red wine. olive oil. 6 packages instant grits. 1/2 cup cheddar cheese.

Saute chopped mushrooms, garlic, tomatoes and red onion in olive oil. Salt and pepper to taste. Once mushrooms have begun to reach that golden stage, add onion brother or red wine. Let it cook on medium to high heat. While the sauce is reducing, cook grits according to package. Once they are cooked, vigorously stir in cheese so it melts in the hot grits.

Spoon grits into bowls and top with mushrooms. Serve immediately.


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