Happy Wednesday, everyone, I hope you are well.
A reminder that I will be going live at 10am EST on Friday, 9.5.2025, for the weekly Cultivar Coffee Chat. Join me to hang out and chat about the intersections between life and leadership, bring your own stories and questions.
I take cooking way more seriously than I used to. The fundamental meaning of it has shifted for me, because the ability to cook isn't something I take for granted anymore.
Some of my newer subscribers might not have seen, but I went through a near fatal car accident 4 years ago, and thanks to nerve damage had to relearn how to use my right hand, you can read more about that journey in my article Perspective is Power.
Before you ask, Yes, I’m right handed.
Writing. Cooking, peeling, chopping, stirring, all of it was taken away.
Before I left inpatient rehab, I had to prove I could fix myself something to eat. I was told most people would choose box mac and cheese or something relatively easy.
I asked for the ingredients to make chicken quesadillas. And while I did it, it took about an hour and a half instead of the 12 minutes it used to take. Slicing one chicken breast exhausted me. But that was then, and this is now.
Everything good comes with time and effort, and sometimes there are added benefits. I’m actually faster and more consistent in my herb chopping now because of the amount of control I developed in building my strength back up. So I had a smile on my face last night as I made dinner.
I don't always follow a recipe. Sometimes I modify one. It doesn't have to be perfect.
It’s the process of creating and being able to share that creation that brings me joy.
You don’t have to go to cooking institute, or be a Michelin star chef to make good food. Sure, it helps depending on what you want to do.
But just because you don’t have the role, title, or certificate doesn't mean you can't become competent at something you are passionate about.
Once you get to this point, sharing isn't about proving an image of yourself you think others want to see, or one you want to project. It's about offering a part of yourself to a world that can celebrate it with you.
Authenticity leads itself.
In case you are wondering what's pictured above, last night I made a Mediterranean-Middle Eastern inspired dish that fit my family's particular taste; I say inspired because while I knew what I was going for (mujaddara), but that isn’t exactly what I made. We aren’t vegetarian, my partner doesn't like much hot spice (she does like flavor though), and my son currently likes rice.
I remember eating mujaddara often growing up, and always loved the flavor combination of onions and lentils. I'm pretty sure the recipe my mom used came from Syria, but I'm not entirely sure. We were vegetarian at the time, and a lot of our meals came from international recipes.
I knew I wouldn't be able to get my family to eat just onions and lentils though, so I didn't even use a recipe. I just went off vibes (including measurements for spices). Here's my approximate recipe:
1 Lb ground pork (for a vegetarian version, my friend Jorge recommends a diced firm tofu)
1 1/2 cup diced tomatoes.
1 onion, cut in half and thinly sliced.
1 cup of brown/green lentils.
1/2 cauliflower.
3 cups of broth (I used beef; vegetable would be fine).
1/2 cup of tomato sauce, or a small can of tomato paste.
Lemon salt (optional), 2 pinches
Salt, 1 pinch
Dried lemon zest, 3 tsp
Fresh ground coriander, 2 tbsp
3 cloves of garlic, minced or put through a garlic press (guess which I choose).
Black pepper, to taste (I used a good amount)
Fresh cilantro, finely chopped
Dried sumac, 2 dashes
Olive oil (use your judgement, but maybe 2-4 oz?)
While not included, I’d recommend putting in a little more spicy heat of your preference.
Step 1:
Make 6 large meatballs out of the pork, season with salt and pepper however you like. We tend to buy higher quality organic so it has a good flavor regardless of seasoning. If you are going with tofu, dice it up after pressing excess water out.
Step 2:
Heat up your olive oil in the pan on medium low, then toss in the onions and garlic, and all of your spices. It might seem weird but it’s something I’ve tried lately and heating/toasting the herbs and spices before putting anything else in the pan seems to be bringing out the flavor a lot more. Get the onions nice and coated, and let them simmer on low.
Step 3:
After the onions and garlic are sweated and slightly translucent, put the meatballs in, and let them sear. If doing tofu, I’d toss in the cubes in for a few minutes to get some of the flavor on them but then remove them to add back later.
Step 4:
Once the meatballs are cooked 1/3 to halfway up, flip, and do the same again. When the meatballs appear mostly seared on the outside but are likely still uncooked internally, add the diced tomatoes around them for a minute or two, using the liquid to help de-glaze the onions as needed.
Step 5:
Mix your broth and tomato sauce/paste together, then pour over the onions and meatballs, and put the lentils in the pan as well. Cover and simmer on low for 45-60 minutes ( until the lentils are done).
Serve warm with rice or pilaf, and enjoy! If you try this, let me know what you think. The only thing we discovered is that I should have ground the coriander up a bit finer, and added a bit more salt.
I put recipes out every once in a while, last one I think may have been quesadillas sometime last year? Food truly is a joy of mine, in this day and age I feel it’s one of the last unquestionable ways we can authentically connect with each other.
Until next time,
Chris
Contour Lines is my anecdotal newsletter segment that weaves whats going on in my life with my thoughts on leadership as well as personal and organizational development.
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