Cooking with love is easy and many of you most likely do this. Before elucidating the how – a story.
In the 1990s I cooked for my landlord’s wife in exchange for dollars off my rent. She had some severe food allergies. The aim was to make meals and prepare food to her specifications and keep food costs low. Her mainstay was chicken and I was a vegetarian at that time. I purchased boneless chicken breasts at Costco. When I began cooking the chicken I could feel how savagely the chickens had been killed. I had known – in the past this but had forgotten. Kosher chicken is the only chicken killed humanely to my knowledge. It was through directed love that I was able to ameliorate the effects of the violence done to these chickens – as much as possible.
I employed an exercise to activate the heart. Scientists have discovered neurons in the heart. The heart is an organ for sensing emotions, our cognitive brain givens language to delineate these emotions… The exercise is the “I-Am” exercise designed to activate feeling in the heart and allow love to expand. https://psychesweather.wordpress.com/2017/11/20/the-i-am-exercise/
I activated the “I-Am” and directed loving kindness to the chicken. Nora, my landlord’s wife reported that she felt the love in the meals.
Chicken Breast with White Wine Sauce, Asparagus and Rice (may be substituted with mashed potatoes)
These ingredients aren’t exact because it’s from memory – something I haven’t cooked for a long while.
Inner Prep Work:
Ground and pay attention to your breath as you begin and then periodically through the cooking process. Treat yourself and every ingredient with loving-kindness. As you handle each piece of meat and other ingredients infuse them with love and kindness. As you add the ingredients together project your love into them.
Long-handled wooden spoon for stirring
1 or 2 measuring cups
1 sauté pan
a table knife or spoon
a sharp knife
Gravy or sauce bowl
What’s in it:
2 to 4 boned and skinned chicken breasts (rinsed)
¼ to ½ cup white wine
½ to 1 stick of butter
1 pint of heavy cream
olive oil or butter
Some asparagus (rinsed)
Wild Rice or Brown Rice (rinsed) or 7 – 10 Yukon Gold Potatoes
What to do:
Thaw the chicken stock in advance
If you’re preparing mashed potatoes prepare them in advance while thawing the chicken stock and reheat in the microwave or oven when close to serving.
Brown the chicken in a skillet on both sides until golden brown using butter or cooking oil.
Pour in the chicken stock (liquid only) until it nearly covers the breasts and bring to a boil.
Once boiling turn heat down to medium or medium low and reduce by half.
Add butter and let melt and diffuse.
Start the rice. (Rice cookers are a good for this kind of cooking)
Pour or ladle out ½ to ¾ of stock to a small pan and add the pint of heavy cream, put on medium heat and stir occasionally. Reduce by half.
Pour mixture back into the pan with the chicken, add the wine and reduce by half or three-quarters.
While reducing cut the bottoms of the asparagus stems and steam the asparagus.
Take the breast out of the pan and place on a dish with the cooked rice and steamed asparagus.
Take the sauce or pan sauce and pour over chicken. Reserve the rest in a gravy bowl with a ladle