Although the loss of a loved one is a universal experience, individuals who experience this loss grieve in different ways. Cooking and mealtimes are often overlooked aspects of grief and daily activities such as eating, meal planning, and grocery shopping can become painful and isolating.
Introducing Cooking Therapy, a collection of our favorite recipes that's easy to make at home. Cooking empowers individuals to express their grief in healthy, rational, and positive ways.
If the thought of cooking for one has been weighing you down, then read through some of these amazing recipes shared by our staff here at Roupp Funeral Home and others that have went through exactly what you're experiencing right now.
½ cup quartered cherry, or grape tomatoes
½ cup diced summer squash
½ cup thinly sliced red onion
6 green beans, trimmed and cut into 1-inch pieces
2 tbsp. pitted and coarsely chopped black olives
½ tbsp. lemon juice
½ tbsp. chopped fresh oregano
½ tbsp. extra-virgin olive oil
½ tsp. capers, rinsed
¼ tsp. salt, divided
¼ tsp. freshly ground pepper, divided
½ pound tilapia fillets, cut into 2 equal portions or chicken breast
Preheat grill to medium. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, salt and pepper in a large bowl.
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 tsp. salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates. Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tbsp. water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
5 to 5.5 pounds fresh whole chicken
4 Tablespoons butter , slightly melted
1 teaspoon kosher salt
1-2 Tablespoons all-purpose steak seasoning (I like McCormick Grill Mates Montreal Steak Seasoning)
Place cast iron pan inside oven and preheat to 450°F.
Remove giblets and neck from inside of chicken. If this part makes you a little squeamish, try and find a brand that sells them with giblets and neck already removed.
Rinse chicken well with cold water and pat dry with paper towels. I don’t worry about tying the legs together, but I do tuck the wing tips under the wings.
Pour melted butter over the meat and season with salt and all-purpose steak seasoning. Salt and pepper inside the cavity as well.
Working carefully, open the oven and slide the oven shelf out. Transfer the chicken to the hot skillet.
Roast at 450°F for about 45-55 minutes, or until temperature in thickest part of thigh reads 160-165°F.
Remove from oven and let rest 10-20 minutes before carving. Resting the meat before carving is an important step, because it redistributes the juices and the meat will be wonderful and juicy. Enjoy!
Do you have a recipe you LOVE and want to share? Email the recipe to Hannah at firstname.lastname@example.org