His friends call him Chala, a nickname from his high school and college days as a soccer player. I call him by his given name, Christian. The ending of Christian’s soccer seasons, my retirement as a spectator, and his hiatus from employment, prompted a question: what could we do together?
Cook! We both like to eat healthily. Since January, we have stirred up over 30 dishes including soufiko, spanakopita, a cashew-based broccoli soup, and french bread made over a 24-hour period. We try foods we’ve never heard of, like miso and shishito peppers, from places unknown to us, like Ikaria and the Nicoya Penisula.
You may recognize Ikaria, Greece, and the Nicoya Peninsula, Costa Rica if you’re familiar with Dan Buettner’s 2019 cookbook The Blue Zones Kitchen: 100 Recipes to LIve to 100. Fifteen years ago, Buettner, a National Geographic Fellow, along with other experts, set out to find places on earth with high percentages of centenarians. Buettner circled each location in blue. As well as Greece and Costa Rica, Blue Zones include Sardinia, Italy, Okinawa, Japan, and Loma Linda, California. As an individual who’s set a longevity target date of 2043, I love this cookbook and recommend that you add it to your collection, in addition to accessing Blue Zone recipes online.
We are creative—if I do say so myself—and we like to learn, attested to by the blog’s tagline that Christian created using our initials: Crafting Cooking, Loving Learning. The L.L. stands for me, Christian’s grandmother, a writer and former librarian. We begin every cooking day with a book Christian introduced to me, from which he reads aloud: 101 Healing Stories: Using Metaphors in Therapy by George W. Burns. We extract meaning or simple pieces of advice like “change what you can” or “keep the big picture in sight.”
Our kitchen has been the Chala family kitchen, a modest space probably similar to yours. By my practical daughter’s choice, the countertops are clear of clutter. Extra appliances are stowed elsewhere. The number of utensils is limited to Just the Right Ones; they live in assigned drawers. Dishes rarely pile up in the sink. Christian’s and my duties are fluid, but I often chop and clean up, while Christian mixes, processes and seasons.
Then we choose a recipe, make a list of ingredients, and go to the grocery store for what we don’t have–at least that’s what we did before sheltering-in-place occurred. As we exited the store, after our first groceries run, I grabbed the other handle of a heavy bag Christian was carrying. He said, “What if this is a metaphor for us?”
I’m still thinking about that.
We love shopping, wondering what people do with weirdo vegetables like dragon fruit and celery root. We stash them away in memory for future culinary play. The luxury of frequent market explorations was dashed when COVID-19 came along and changed the landscape of all our lives. I thought we might have to shutter in-person cooking, but Christian’s mom, Leslie, came up with another idea: a six-foot table, a chair at each end, positioned in the garage. They moved a BBQ and a smoker onto the garage driveway. Christian uses the indoor oven if needed; I stay in the garage. Social distance does not prevent smiles, conversation, or food preparation.
Please join us for short occasional posts. Find out how we transformed a bland tofu steak with Yum Yum Sauce. Learn, as we did, about the way women of the Achua tribe in Ecuador prepare yuca. For now, read the recipe below and look for how flat Italian parsley, rather than the common curly kind, made a difference. Also: I’ve made pesto with pine nuts often, but as Christian said, “This one with walnuts–it’s the best.”
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Pesto Pasta with Nut & Parsley Pesto
INGREDIENTS
- 3/4 cup walnuts
- 1 lb. pasta (we used spaghetti)
- 2 cloves garlic, chopped or run through a press
- 2 T. fresh Italian parsley*
- 1/2 c. extra virgin olive oil
- 2 T. salt
- 1 c. freshly grated romano cheese
PREPARATION
- GRIND the walnuts in a food processor.
- COOK the spaghetti or pasta of your choice according to package directions, reserving 1/2 cup water.
- SAUTE nuts, garlic, and parsley in olive oil over low heat, about 8 minutes. (*Flat-leaf Italian parsley is much tangier and more flavorful than the regular grocery store variety. We tried both.)
- MIX pasta into the sauce.
- ADD cooking water to desired consistency.
- SPRINKLE with romano cheese and serve.
This sounds delish. Excited to try it out.
Oh, I’m already drooling! And I don’t even cook…maybe I’ll start. Keep sending these posts–how totally cool!!! Thank you both.
Thanks, Jes. No need to cook. Just ask us to make you a portion.
Delicious! Food for mind and body. Loved the photos.
I’m pleased you like the photos and the content. Thanks, Marian.
I want the cashew based broccoli soup recipe please. And the sketch of the favorite knife is amazing!
We’ll have you over for the broccoli soup–how bout that?! But I’ll send you the recipe too. Cashew-based dishes are becoming one of my favorites. I like the sketch too; he joked about selling it to me:)
Love the blog, love the recipe! Looking forward to future posts.
Thanks, Laura. We’re having fun. even though Covid-19 is cramping our cooking style..
Just the Right utensils live in assigned drawers. You betcha! (Sigh – Too bad I don’t do walnuts. Drooling for what’s next.
Well, Mr. Richard Little, pecans work and of course, pine nuts do too.
Sounds delicious
Dear Mr. Blueray, Thanks for posting. I know your secret: you happen to live with a very good cook.
Well written and well researched! Love it!
I used to cook with my boys when we lived together. Makes me wistful. I just made pesto with some kale, it was the best I’ve made. I’ll have to try this recipe. My daughter tells me carrot-tops pesto is delicious atop blanched grated carrots. So many delicious foods, so little time. Thanks Linda this is a delight.
I think we should exchange recipes. Carrot Top Pesto–a curiosity and the possibility of a surprise success.
This sounds like you two should try it! Right up your alley! Fun to read it all!
What a great idea for a blog, Linda! yummm!
This is awesome recipe and website – any and all pesto’s. Thank you so much!
So awesome!! Miss both of you and wish I was able to join in some occasional kitchen fun!! Going to try this recipe. Yum
Alex! When this time is over and we’re together, we’ll cook together! Meanwhile, if you have a recipe C and I could try, send it along!
This is great!! 😍😍😍
Hi Heather, Thanks for reading Cooking With Chala!
Do you think the pesto would work with pecans instead of walnuts (which I don’t really care for)?
Hi Marcia. I DO think this pesto would work with pecans. In fact, I’m going to try it and get back to you! Maybe I’ll ask Christian to try it. He likes to try new things.
HI Marcia, Christian tried the recipe with pecans and gave me a sample. I liked it as much as I liked it with walnuts. Thanks for the idea. I’m going to try it myself with pecans.
Christian made the recipe with pecans. We found the pesto just as delicious.
This blog is delightful and I totally agree with you on walnut pesto. I made it one day in desperation when I didn’t have pine nuts and have not ever changed back. Kudos to Leslie for keeping the fun and learning going.
Your blog is delightful! I look forward to more episodes as you explore, discover and sample new items together. What a wonderful way to share time together!! (And then with us!) The image of the two of you partnering to carry the weight is particularly sweet.
Hi Denise, We expect to have a blog out next week. Still figuring out the rhythm and timing. Get ready for dragon fruit smoothies! Thanks for reading.
Your blog is delightful! I look forward to more episodes as you explore, discover and sample new items together. What a wonderful way to share time together!! (And then with us!) The image of the two of you partnering to carry the weight is particularly sweet.
Hi Denise, We expect to have a blog out next week. Still figuring out the rhythm and timing. Get ready for dragon fruit smoothies! Thanks for reading.
Have walnuts. Will soon pesto. 🙂 Thank you for a delightful read as well, Linda, I’m looking forward to more. Mmmmm…
Hi Doreen, One respondent said she didn’t like walnuts and asked if would pecans work. Christian cooked up a new batch using pecans, gave me a sample, and our conclusion is–yes, pecans work! What next–cashews? almonds?
You really come alive in your writing, beautiful!
As I sat down to eat my probiotic yogurt mixed with your incredible wholesome granola, I noticed this website address. Oh my, how fun!!! I’m excited to follow you and try some recipes. Thank you for the wonderful Christmas gift that led me here.