Hate to Cook? Me too!

By Ruth Topper

Does the thought of putting a meal on the table create stress for you?  Well – me too.  Cooking has never been one of my favorite activities.  In fact, I would rate my personal satisfaction of cooking pretty low on a scale of 1 to 10.  I would trade off doing lots of dishes – including pots & pans – every night in lieu of cooking.   In fact, while dating my husband, Gary,  I told him straight up that if he was looking for someone who would put a meal on the table every night for him – then he wasn’t looking at the right girl.  (Fortunately he must have seen other qualities and stuck with me)!

I felt added pressure when I stepped off the full time Merry-Go-Round after the birth of my daughter more than 15 years ago.  Gary was always home from work before me, so for more than 7 years of marriage, he had dinner already started by the time I got home.  Now that I was a “stay at home” mom I felt the pressure to start making dinner every night.  I certainly couldn’t be home all day with the kids and then have him come home & make dinner.   So – I made Gary write down (for the first time) the recipes for some of our favorite meals.  Slowly I started to put together a repertoire of a few dishes I could make on my own.  Although to get to that place – I can’t tell you the number of times I called him at work that first year to clarify instructions to make a particular dish.

So why is cooking such a chore to me (and maybe you)?  Here are some of my theories:

1.  Deciding what to make each day for dinner.  There are so many options to consider and what is an option that everyone, including all the kids, will eat?  Is it relatively healthy?  If your family is anything like mine there are many times that you can’t sit down together for a meal due to sports & activities.  What do you make that won’t seem like a “leftover” three hours later?

2.    Figuring out the timing of all the components (meat, potato, vegetable, etc.) of the meal  so that everything is hot & ready at the same time.    This is truly a science that I have yet to figure out!  All I can say is don’t ever put me in charge of Thanksgiving Dinner!  At my house – I go run the “Turkey Trot” early on Thanksgiving morning while Gary makes the filling & stuffs the turkey!  I’m very good at making the rolls the day before and jumping in at the last minute to help put the various items in serving dishes and/or to stir the gravy – but do not put me in charge of making sure everything is done at the same time!

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“Spices to taste?” What does that mean?! Help!

3.   Measurements for ingredients included in a main dish recipe are often not precise.   Let’s take soup as an example.  Gary is a “Soup Nazi.”   I see him pulling spices out of the cupboard & just sprinkling a little of this & a little of that into the pot or adding vegetables, meat, cheese, etc. without even thinking about measuring them out!  How in the green earth does this “mish mash” end up tasting so good?   We recently purchased a quart jar containing “Seven Bean Soup”  from  our church.  The jar contains a variety of dry beans and the recipe to make the soup.  The last “ingredient” on the recipe is “spices to taste.”  How is someone, like me, ever to figure out what these “spices to taste” are!

In spite of my great dislike for cooking I do manage a few times a week to put something edible on the table for my family.  I learned early on that you need to develop a few “go to” recipes that just don’t fail for you.  One of these recipes in our family is meatloaf.  It is a comfort food, something that everyone likes, warms up nicely or is great the next day cold in a sandwich too.

Meatloaf:
1 ½ lbs. ground beef
1 egg
¾ cup of milk
½ cup bread crumbs
¼ cup onion, chopped
1/8 teaspoon pepper
1 ½ Tablespoons parsley
1 teaspoon salt

Topping:
½ cup catsup
1 Tablespoon brown sugar
½ teaspoon mustard

Mix all ingredients together – except  the topping.  Place in a shallow baking pan.  Bake at 350 degrees for 50 minutes.  Drain any grease off meatloaf.  Add topping and bake an additional 10 minutes.   Enjoy!

Mmmmm... Meatloaf

Mmmmm… Meatloaf

So – are you challenged in the kitchen (like me) or is cooking something you love to do?  We would love to hear from any of you who have “survival” tips?  Do you have any favorite, easy meals that are your stand-bys?  Please share!

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5 thoughts on “Hate to Cook? Me too!

  1. I have a new cooking challenge now that we have become empty nesters….learning how to cook for two again. Here is one of my favorite crock pot soup recipes….so easy especially if you brown a large amount of the ground beef and put it in pre measured packages in the freezer. This recipe makes a lot and freezes nicely as well.
    TACO SOUP served with shredded cheddar and sour cream. Add a salad for a complete meal.
    1 and 1/2 lbs ground beef browned and drained
    Large can of kidney beans
    2 cans of black beans
    2 cans of pinto beans
    I drain and rinse all of these beans before putting them in the soup.
    1 bag frozen corn
    1 small can of diced tomatoes with chilies
    1 large can diced tomatoes
    1 pkg of dry ranch dressing
    2 packages of taco seasoning
    2 cups of water
    1 onion chopped
    1 green pepper chopped.
    Stir everything together in a large crock pot. Cook on low 6-8 hours.
    ENJOY!

  2. I can vouch for Sally’s Taco Soup – It’s excellent! 🙂 The only change I make… I mix my own taco and ranch seasonings and keep them on-hand in large jars to avoid “fillers” and preservatives. The Taco Soup is also great served over top of baked potatoes. Thanks, Sally, for sharing!

  3. Over the years I’ve collected recipes from magazines, cookbooks & friends especially for soups, stews and easy meals. I use them to create a week or two worth of dinner menus. Not only does it help with the “what to make for dinner dilemma” but helps create a shopping list. Make enough for dinner and another to freeze so on the nights everyone has an activity, reheating & clean up are easy.

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