The Couple That Cooks Together

This is a guest post we did for Matt & Stacy at the Paleo Parents.  If you aren’t already aware of the amazing things that they are putting out, go ahead and check out their website, podcast, and books.  I’m sure I’m already preaching to the choir here, but if not–go check it out and thank me later.

Quality time is a big part of any relationship–without it, it’s easy for little things to get in the way of the bigger picture and sit under the surface until you end up in a huge fight about not looking both ways before crossing the street (true story).  When Heather and I first met, we were both in grad school and working full time. Since, we’ve
managed to move twice and work more than when we were managing school.  Working 60+ hours a week each makes it difficult to carve out time with and for each other, especially because my second job occurs on evenings and weekends.

We just celebrated our 3-year anniversary, and I’ve taken time to really reflect on the things that make us work as a team. One of the things that has really helped us grow is our time in the kitchen.  We, like others, once made the argument that, “Cooking takes too long–let’s just order in.”  I learned the hard way that is hard on both the waist and the wallet, packing on 50+ pounds in the first year we were together.  So, about a year and a half ago, I decided to make the switch, and made a little website as an accountability measure.  Heather will admit, she was hesitant at first; but she supported me and eventually realized the dietary changes were good for her too (her allergies are more manageable now).

Below is a distillation of some of the life lessons that we’ve learned in the kitchen.  Not only do we get to spend time
together, it is making the choice to better our health and wellness, and hopefully reduce stress.  Our diet and fitness can only do so much if we’re stressed out of our minds.

Spicy Beef Stir-Fry

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Ever since my mom gave us her old wok, we’ve been attempting to bring it into use more often.  We’ve made hot and sour soup, which was really fun, but the ingredient list was pretty extensive.  I know I’ll make it again, but I wanted to attempt something less demanding with this awesome cooking tool.  

Creamy Carrot Ginger Soup

We don’t have soup often; but whenever we’re in the Yes Organic Market, I end up lingering in the soup aisle, almost drooling over the multitude of colorful boxes promising flavor-rich experiences in a bowl. Almost all of them have one thing or another that we generally avoid–soy by-products, canola oil, various preservatives and additives I can’t pronounce (let alone spell), etc.

Then, one day, I had one of those little “duh” moments when you realize something so obvious and simple you’re a little embarrassed to admit that you hadn’t thought of it before. I was going to make one of those soups. We had a ton of carrots from Costco in the fridge and I had been on a bit of a ginger kick, so I decided to try carrot-ginger soup.

The Domestic Man’s Russian Cutlets (Котлеты)

Today’s post is a recreation of our friend The Domestic Man’s Russian Cutlets.  His blog is a finalist for Saveur’s Best Food Blog Awards, and we’d really appreciate it if you could take the time to support him and our real food movement by voting for his website in the special diet category.  You can do that here!  On with the show…

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When Russ shared this recipe a month or two back, I was intrigued (usual response).  He always includes a brief, yet informative, history of a dish and what makes it stand out from just another meal on a plate.  What really caught me was his description of the cutlet, “The word cutlet is a bit of a culinary mystery – everyone has their own interpretation of what it means.”  While I’d like to say I try to experience as much as possible in terms of food, I couldn’t wholly appreciate what he meant by this sentence.  I was thinking, “Oh, so it’s like a burger with some seasonings and a sauce that’s not ketchup, mustard, or BBQ sauce.”  Wrong was I.  These were not at all like a hamburger, and I’m  glad they weren’t.  I still love my burgers, but this was a treat.

Fermented Health Salad

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When I was younger and just moved right outside of NYC from Wisconsin, my grandmother’s husband knew the city like the back of his hand.  He insisted on taking us to the 2nd avenue deli on a semi-regular basis.  When going to one of these restaurants with Grandpa Bill, you were told what you were going to eat.  We always were given a hot corned beef and a side of health salad.  I remember loving this lunch the few times I went, but it has been at least a decade since the last time I was there.