If you're new to my newsletter, you might be surprised by the diverse range of topics on my page. And yes, I know that if I wanted to be “successful” on Substack, I would stick to one niche instead of writing about everything from eating disorder recovery to mom life to recipes.
But that’s just not me. I’ve always been someone with a wide variety of interests. Yes, I am a mother and a homemaker. I am also a writer for various faith-based publications and organizations. I really enjoy cooking and reading. I have a heart for building community. This Substack flows from my life. You will find faith-based reflections, humorous stories, recipes and cooking chronicles and booklists. Woven through it all is my desire to live a life that is grounded in the peace of Jesus Christ. Hence, the name, searching for shalom. Fun fact: Shalom is also my middle name!
Now onto the main topic: COOKBOOKS!
As a child, I may have been known to read cookbooks. There was one particular cookbook with a blue cover that had the most gorgeous photography. My siblings and I would sit and look at it for hours, mouths drooling, saddened when we were called to a dinner of spaghetti and meat sauce instead of the delectable banana tarte tatin.
As an adult, I may be known to read cookbooks. As I was perusing my shelf the other day, looking for a good read, I realized that out of the 10 or so that I own, there are only four that I find myself using regularly. The others sit forlorn, waiting for the once-a-year moment when I may pick them up.
#1 The All Purpose Baker’s Companion
I’ve been striving to on my phone less and that includes using it to look for recipes. I won this book in a silent auction and I’m so grateful that I did. It has everything baking related— bread, cookies, pies, cakes, muffins, crackers, even sourdough recipes. I’ve made the sourdough crackers many times, as well as hamburger buns, whole wheat bread, carrot muffins, waffles, and pie crust— no duds in the lot.
#2 Nourishing Traditions
This is not so much of a cookbook as a cooking bible for anyone who identifies as crunchy. I don’t agree with all the author’s nutritional anecdotes, but hey, I don’t agree 100% with anyone except Jesus. This cookbook has taught me how to ferment foods, how to soak grains for better digestion, how to make homemade sauces… the list goes on. Some of the recipes are um, weird? You ain’t gonna find me making sauteed lamb brains with garlic anytime soon. But there are over 1000 recipes in there, which leaves me with a lifetime of new things to try. They are all based on the principles of eating whole, nutrient-dense foods, as explained here.
#3 Ambitious Kitchen cookbook
This is the cookbook I turn to when I want to try something new. It's my equivalent to scrolling Pinterest for recipes. There's inspiration from many different cuisines, as well as someone staples like Better For You Banana Muffins (family favorite), soups, and an amazing Honey Mustard Sweet Potato and Chicken Sheet Pan. The pictures are really what makes this one stand out!
#4 Salt, Fat, Acid, Heat
This book is a hybrid textbook and recipe book. With water color illustrations, charts and flavour wheels, it will teach you everything from how boil a perfect egg, what spices go well together and how to plan a dazzling dinner party. Samin (the author) includes simple yet gourmet recipes and menu plans. This cookbook truly makes cooking an art form without being overly complicated. And there's a Netflix series that goes with it!
Recipes I made this week from Nourishing Traditions
South American Saurkraut - I had an abundance of vegetables from our weekly CSA vegetable box, so I planned to make saurkraut. I realized that I also had lots of carrots and onions, so I added those as well.
Pancakes- I made these with barley flour, since I had some on hand. They don’t get fluffy like store-bought pancake mix, but are still soft. We have them for breakfast with butter and rhubarb sauce, but will also eat them as a snack with cheese.
Beet soup (Borscht)- I have so. many. beets. From our CSA, but also from my own raised bed garden. I made this soup, and it was so simple and so good. I also added beet leaves before blending it, because they are such an easy green to add to anything from stir-fry to smoothies to soup.
BBQ sauce - this was for BBQ pork bowls, which consisted of ground pork with onions, rice, and roasted vegetables (broccoli and beet leaves). Also used it for chicken later on in the week.
Things I’ve enjoyed lately:
Reading the book How to Break Up with Your Phone, with a group has already helped me cut down on phone usage.
This episode of Culture Apothecary was really good, especially for women with strong personalities!
The Chosen Season Five.
Peace,
Hannah Chartier