Husband and I love to cook. We especially love to cook together. Full disclosure: He is by far the better cook between the two of us. I am good at making VERY EASY things. Like burritos and tacos and pizza. If you can smother it in cheese, I can make it.
I’ve loved the idea of doing a photo recipe book via Blurb.com, but Husband isn’t as gung ho as I’d like him to be. (Maybe he’s right – maybe no one would want a book of our recipes!)
But this blog is as good as any place to discuss food and our favorites. And, if I can learn how to use a camera a little better, it’s a good place to post photos. Cooking and such is a traditionally “wifely” pursuit, no?
We’re on a constant quest to eat healthy food. (Disregard the prevalence of burritos and tacos and pizza in our diet.) Because I am a VERY PICKY eater, our meals all look pretty similar.
Usually our so-called “healthy” meals have three parts:
1. A piece of grilled/broiled meat
2. A green vegetable that we either steam, grill, or stir-fry
3. A starchy vegetable, like squash, corn, or potatoes
Tonight, we are going to try out one of our favorite wedding gifts: the griddler!
We are making grilled marinated pork chops, grilled asparagus, and baked potatoes. Actually, Husband almost always eats a yam instead of a potato.
Husband’s duties in the kitchen involve handling the meat and doing the actual cooking – which includes The Combining of the Spices. I am mainly on veggie duty. This is a good thing, because I am also a Huge Germophobe and also Very Persnickety About the Quality of My Vegetables. So I get to inspect every veggie carefully, cut away anything that looks suspicious, and wash them to my heart’s content.
My least favorite veggie to deal with is probably green beans. I like to inspect them one by one, throw away any that are mushy or wrinkly, and cut off any ends that look chewed on. (Okay, so they aren’t really chewed on… but if they haven’t been cut by my knife, I want to make the new edge.) Since it takes a gajillion green beans to make an appropriate side dish, this takes FOREVER.
My favorite is probably asparagus. For some reason, I love asparagus. There’s something about the sturdy stalks, and the bright, healthy green color that I find delightful.
The Doctor’s Wife’s Asparagus Cooking Instructions
I wash each stalk in cool water with anti-bacterial hand soap. Yes, I know, I am a huge weirdo. See above, RE: Huge Germophobe. (Side note: I realize that there are germs on everything. But if I were to think about it too much, I would probably never get out of bed.)
Then I put all the freshly washed asparagus (asparagi?) into a bowl and rinse them with cold water over and over, until there is not a single trace of a soap bubble.
Then I dry each stalk, drizzle with olive oil, and dash the bunch with a liberal dose of salt and pepper.
Grill for 6 to 8 minutes until the stalks are bendy but not limp.
The Doctor’s Wife’s Pork Cooking Instructions
Buy some pork. We love the boneless pork chops. You can pick up a family pack at your grocery store or Costco and freeze whatever you don’t use.
Trim the pork fat (if you like). Stab each chop with a knife. I say the more you stab, the better the marinade can soak in.
Put the pork into a glass container with a lid or a Ziploc bag. Add in 3-5 tablespoons of your favorite marinade and make sure to distribute it evenly over the pork. Wegmans – which is an East coast grocery wonderland – has fantastic marinades. The best for pork is the rosemary garlic. Mmmm. Let the pork sit in the marinade for at least 30 minutes. We refrigerate the pork during this stage, and only take it out for about 5-10 minutes before we cook it.
Put the pork on a hot grill. We grill it for about 13 minutes (6.5 minutes per side) for a chop that’s about 1/2 to 1 inch thick. Actually, you may want to cook it less than this. I prefer my pork the same way I prefer any type of meat – I like to cook the hell out of it. I realize that not many people like it this way.
The Doctor’s Wife’s Baked Potato Cooking Instructions
Baked potatoes (or yams) taste way better if you can cook them in the oven. But that takes about an hour. So we usually go with the microwaved version.
Pick a good-sized potato or yam. Wash it. If it’s a potato, remove any sprouts or eyes. If it’s a yam, leave the hairs on because Husband doesn’t care if his veggies are hairy.
Stab the potato/yam a bunch of times. I find that doing it on both the top and the bottom helps prevent the potato from getting overcooked on one side.
Put it in the microwave, resting on a paper towel. Microwave on high for 8 minutes. If you have two potatoes, microwave for 13 minutes.
Voila. A delicious, quick, healthy meal.
P.S. I am a very mediocre photographer. Hopefully this blog will give me some practice so I can get better!