Jaime Bachtell-Shelbert, RDN, of Wholly Nourished (@whollynourishedrd), recently visited Postcard Cabins Barber Creek with her family and shared her favorite love language with them — cooking. This nutritious and comforting one-pot meal can be made over an open fire on your next escape to nature, or cozy at home. It is a great dish to romanticize a midweek meal or show someone you love how much you care about them.
Ingredients:
1 tablespoon extra virgin olive oil
16 ounces soy chorizo,* casings removed
1 small onion, diced
1 medium red bell pepper, diced
8 cloves garlic, minced
1 tablespoon cumin
1 teaspoon smoked paprika
6 cups vegetable broth
4 cans black beans, rinsed and drained
¼ cup chopped cilantro
Optional toppings: sliced green onions, extra cilantro, rice, tortilla chips
Method:
- Heat the olive oil in a Dutch oven or stock pot atop a grill grate over a campfire.
- Add the onions, garlic and peppers and cook until softened, about 5-7 minutes.
- Add the chorizo, breaking up with a wooden spoon. Saute for 5 minutes more until just starting to brown.
- Add the spices, stirring and cooking one minute more until fragrant.
- Add the broth and beans and bring to a boil. Reduce heat and simmer for 20 minutes allowing the flavors to develop.
- Serve and top as desired.
*Note: I have tried a few soy chorizo brands and Trader Joe’s brand comes out on top every time. It is seasoned really well and the heat level is perfect, not too hot. Pork chorizo works in this dish as well, if preferred.
What are some of your favorite foods to cook for those you love?
My biggest joy is to cook favorite meals that have been requested by my family and friends or special occasion meals (birthdays, holidays, etc.). Some favorites include homemade grilled pizzas, apple dumplings, and comforting soups and stews like this black bean chorizo soup. Oh, and of course, tacos…which are always fun to create and share. For special occasions, I find joy in planning meals that are elevated yet simple and approachable. Most recently I prepared bruschetta chicken, with Mediterranean farro and an arugula salad. The dessert was made complete with a hazelnut fudge affogato. Making really good food that is not too fussy and sharing it with others is the cherry on top for me.
Why do you consider cooking to be a love language of yours?
Cooking is a way to connect with and serve others without words. By making a homemade baked good for a neighbor, hosting a dinner party for friends or simply cooking for my family I hope to convey the thoughtfulness and effort I put into the preparation…and that those on the receiving end feel valued and cared for.
How do you make time to romanticize meals?
Transforming the ritual of mealtime to something more meaningful and special doesn’t have to be time-consuming or extravagant. It can be as simple as lighting candles or using special dinnerware. Also recreating a meal from experiences, such as a first date, a childhood favorite or from a special vacation can be really impactful.
What makes cooking in nature special to you?
Cooking in nature automatically makes me more mindful of where my ingredients come from and more in awe of what nature provides. Cooking outdoors challenges my creativity and inspires me to focus on rustic, effortless, comfort food. It is a return to simplicity — paring down a dish to simple, quality, whole food ingredients prepared with basic tools and a fire, all the while immersed in the sights, sounds and scents of nature.
