Housewifing

I am not a chef. My attempts at being chef-like consist of adding probably too much garlic to everything that I cook (because how can a meal fail if garlic is involved?), which tends to result in my home-cooked meals all tasting strangely similar. At first it’s exciting to make anything that tastes remotely edible, but I’ve recently felt inspired to venture out beyond the chicken and the rice and the garlic.

Three months ago I got married and two weeks ago we moved into a home and, for the first time in my young life, I have a kitchen — I have an empty fridge and an empty pantry to fill. What should feel like an exciting opportunity has felt more like a battle that I am unprepared for; it’s me versus the grocery store and I am only safe in the cereal isle.

Thankfully, my husband has been gracious with me and my sorry attempts at grocery shopping. Somehow, I end up spending forever at the store, only to come home with too much money spent and food that lasts us one or maybe two days. Emotions bubble up in me. I’ve wrongly grown up under the impression that a woman innately knows how to cook and I now regret not looking over my mom’s shoulder while she made dinner, or paying better attention while she grocery shopped.

Well, I’m learning. I’m taking small steps in the right direction and my husband has been nothing but patient and helpful when it comes to making sure we have food to eat. Being a full-time student-athlete, part-time worker, and in my first year of marriage, it simply is not practical for me to spend two hours at the grocery store trying to get everything right and then two more hours in the kitchen and only end up with spaghetti and garlic bread for two. So the other day, my husband pulled out a couple of our recipe books and we have been working together to cook things that we can take with us on the go — quick, simple, and nutritious.

Potato & Leek Frittata

I documented my most recent endeavor, mainly so I could proudly send pictures to my fans (mom, husband, and best friend), but the outcome was so good that I’ve decided to share it. I pulled this recipe from Feed Zone Portables, a cookbook specifically for on-the-go athletes that Jordan found at the running store where he works.

First step, potatoes. I peeled and chopped up three medium-sized russet potatoes and put them in the microwave for a few minutes to steam until soft. Stovetop boiling works too if you have the time or are avoiding the microwave.

Next step, throw those soft potatoes and 1/4 cup (or however much you want) of sliced leeks into a sauté pan with a tiny bit of oil. I cut up leeks as well as green onion and put them both in with the potatoes. Cook these over medium-high heat until the leeks are bright green.

In a bowl, combine 6 lightly beaten egg whites (or 4 whole eggs), 1/2 cup of sharp cheddar cheese, 1 teaspoon of Old Bay Seasoning (I had no idea what this was, I googled what it contained and used the seasonings that I had), a dash of salt and pepper, and chopped up bacon. Bacon is optional for you vegetarian friends… but I added a lot of bacon.

Now you’re ready to combine all of the ingredients! Lightly grease a muffin tin and fill the cups about 3/4 full. Heat your oven to 350 degrees.

Keep them in the oven for about 15 minutes or until the edges turn golden brown. Your home will now smell of breakfast-y goodness.

Voila! Wrap these up and take them with you to work or to class. They are great hot and just as great cold. I have successfully made something super delicious without hiding behind or abusing the garlic. Enjoy. Many more ventures to come…