Weaving a Tapestry
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Cooking Covenant Group


Welcome! The Cooking Covenant Group holds meetings on the first Saturday of every month, from 3:00-4:30 PM. We sometimes meet up at church, and other times at someone's homes. All are welcome to attend. We share our experiences in a non-judgmental way, and we taste! Are you a total newbie with little to no experience? Great, come on by! Are you an expert in the kitchen? Fantastic! Do you only want to participate on certain topics? That's wonderful, we are glad you can stop by!

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Two Events Coming in July!

by Tracy Cook on 6/10/2024

In July, we have two events planned:

This year on July 7, we will be distributing Berry Goodness Treats for the Congregation. We decided to branch off from just peaches because fresh peaches were so hard to come by last year. Bummer! But still, Berries!!!

If you would like to prepare something, please show up on July 6 at 3:00 over at Dawn and Elisa’s home with your goodies already packaged and ready to go. Please include a label with your ingredients listed, so people know whether a specific treat can be gobbled by their family members.

We have around 60 members and friends in good standing. Each person should get a treat, so that would be 60 treats. They can be small! There will be several treats going to each family! For example, I am making vegan, gluten-free berry crumble. I’m not sure what kind of berry, or maybe the combination of berries I am going to use. But each person will get a small slice. They will be packaged in a square of parchment paper or some such so they don’t stick to anything. Amazon has a wide variety of paper baking liners, so I may head over and get some from there.

If you would like to help package the items, just bring yourself to Dawn and Elisa’s home on July 6 at 3:00. No other materials are needed!

For our second event, we will be helping the kids make something for the significant adult(s) in their lives! On July 28, to coincide with Parents’ Appreciation Day, we will be cooking with the kids. (We are going to rename the event to include grandparents and foster parents, I just haven’t figured out what the best way to do this would be. I don’t want the name of the event to be 5 miles long, ha! Suggestions welcome!) If you would like to bring supplies, just let me know by responding to this blog (below) or emailing me at cooking@uutapestry.org. I will know more in a few weeks, so stay tuned! If you would like to volunteer to help, please also respond to this blog or email me.

We in the Cooking Covenant Group love our Tapestry Framily! Thank you for supporting us in our endeavors ❤️


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Feel Good Soup: The Recipe

by Tracy Cook on 6/2/2024

 Mmmmmm! This weekend we had a wonderful time with SOUPS! I made 17 bazillion recipes, of course! Well...maybe slightly less than this...

But, I promised to share my recipe for Feel Good Soup so here it is: 

Feel Good Soup

Ingredients:

Olive oil for sauteing 

1 onion, diced

1 smaller container of mushrooms

1 or 2 yellow/summer squash, sliced into half-moons

2 or 3 zucchini, sliced into half-moons

1 rounded or heaping teaspoon of Penzey’s Mural of Flavor

Chicken Bone Broth, one box OR one Tablespoon of Better Than Bouillon Vegetable Base + 4 cups of water (see notes, below)

Salt or extra Penzey’s to taste

Cilantro or parsley for garnishing, totally optional

Goat cheese, totally optional also


What you can substitute?

  • Any cooking oil you prefer will be fine.
  • If you don’t like yellow or white onion, leave it out. You might want to increase the other veggies accordingly.
  • Same with mushrooms, if you don’t care for them just omit them and increase the other veggies.
  • Not a fan of yellow squash? Use all zucchini
  • Don’t have a Penzey’s near you? No problem, just use any dried herb blend that you prefer. Just be sure it is herb-forward, and not spicy at all. This is one of the few soups I make that does NOT have fresh garlic.
  • Don’t have Bone Broth? Or maybe you are a Veggiesaurus? Use a box of chicken broth or veggie broth. I do not recommend using the powdered forms for this, because it doesn’t fully incorporate. I don’t cook the soup for long enough. If you have a jar of something like Better Than Bouillon, which is a paste, that will work.


How to make the soup:

  1. Have your mise en place ready - that means have everything chopped and measured out so you can just drop and go.
  2. In a large, heavy-bottomed pot, heat the olive oil and add the diced onions over medium-low heat. Stir frequently, you don’t want any browning. 
  3. When the onions have cooked for a few minutes, add the mushrooms and stir to coat them with olive oil. Cover them for 3-5 minutes, and stir again. The mushrooms should be starting to wilt and give up their liquid.
  4. Add the squash, stir to coat them with all the juices, and then cover the pot again for another 3-5 minutes. Take the lid off, and stir frequently until everything is almost cooked through, but not mushy.
  5. Add the Penzey’s Mural of Flavor and stir to coat the veggies. Cook for about another minute to let the flavor bloom.
  6. Gradually add the broth. Bring to a gentle simmer and let the soup cook for a few minutes. This will allow the flavors of the blend to get all up in the broth’s business! Taste again and add either a pinch of salt or more Mural of Flavor.

Serve the soup and garnish with cilantro or parsley or goat cheese or eat it as is!



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Are Y’all Ready for This?!

by Tracy Cook on 5/27/2024

OMG! This Saturday, from 3:00-4:30 up at the church, we will have a SOUP-ER good time!!! 

I will bring vegan, gluten-free chilled soups, and one vegan, gluten-free hot soup.

Chilled varieties will be:

  • Fruit Gazpacho, a smooth soup
  • Blueberry Soup, a recipe from Sweden
  • Sweet Summer Corn Gazpacho, another smooth soup
  • Strawberry-Coconut Soup with Mint, one more smooth soup
  • Traditional Gazpacho, a chunky soup made with Tamari instead of Worcestershire sauce to keep it vegan and gluten-free

And the hot soup is one of my own creations, Feel Good Soup! I make this whenever I am feeling bleh, either tummy or emotional. I’ll have goat cheese on the side, if you would like to try some with cheese. I absolutely LOVE this soup! 

I’m also bringing some small paper cups, like bathroom-use cups, for tasting so we don’t have to do a million dishes when we leave.

Please RSVP to this event, and since it is a Potluck-style event bring your soup(s) ready to go. No pork or shellfish, and do remember your leftovers containers so you can take some soups with you!


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SOUP!!! Potluck-Style Event

by Tracy Cook on 5/20/2024

Soup! Glorious SOUP!!!

Please join us on Saturday, June 1, from 3:00-4:30 up at the church for a Potluck-Style meal of SOUPS! I will be bringing a variety of chilled soups, both fruit and vegetable-based. Vegan, gluten-free, and I will have dairy on the side if you do dairy. I’ll also provide a hot soup for whoever wants hot soups, but I haven’t decided which one of the nine bazillion soups to bring.

Seriously, I could eat soup at every meal if my family would let me!

Oooo, open for discussion: is a smoothie a soup?! Hmmm…

Bring several leftover containers so you can take soups to go! 


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Soups!

by Tracy Cook on 5/13/2024

Saturday, June 1st, from 3:00-4:30 we will be hosting Soups!

Soup is my favorite, and I’d eat it every day if my family would let me! This is a Potluck-Style event, up at the church. So bring your soups, hot or cold, ready to share. And remember your leftover containers! We will definitely want to take some home!

I am bringing some chilled soups. Gazpacho, of course! But also Chilled Cucumber, maybe some Strawberry, I think probably two or three other varieties. All will be gluten-free, most will be vegan. Probably have the dairy on the side to keep them vegan-friendly.

I will also bring a hot soup, but I haven’t decided which one. Decisions, decisions!


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