When we went to Sur La Table, we were surprised by how enjoyable it was to do a cooking class. The chef was fun and funny and made the meal prep easy and non-intimidating. He definitely saw potential in David though and gave him all the “hard” prep tasks and my more hesitant self was perfect for peeling the ginger with a spoon. When we are among friends and strangers in social settings, I am for sure the extrovert while David takes a bit longer to warm up to the crowd. However in task-oriented or performance-based activities, David readily let’s down his hair, dons his apron and digs in, while I question everything about myself and am paralyzed by my crushing imposter syndrome! By the end of class though, I eased up on myself and enjoyed every bite of the meal we cooked alongside Chef Roy. The food was so delicious that we decided to make a new New Year’s Day tradition of cooking Chinese food at home. So we invited my parents over and served up some Chinese barbecue pork and it tasted like perfection!
2 tablespoons hoisin sauce
2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1 teaspoon Chinese five spice
2 teaspoons minced garlic
2 teaspoons fresh minced ginger
1 teaspoon sesame oil
2 tablespoons honey
1lb pork tenderloin
Mix all the marinade ingredients in a bowl and pour over pork. I placed the pork is a casserole dish covered in the marinade and let sit in the refrigerator for two hours. Take out of the frig thirty minutes before cooking to get it to room temperature. Preheat the oven to 400 and line a baking dish in foil and place a wire rack on top. In a non stick skillet add a tablespoon of olive oil and heat over medium. Add the pork to the skillet and brown on all sides about 4 minutes per side. Using tongs transfer to wire rack and roast in the oven about 15 minutes or until internal temperature registers 145. Transfer pork to cutting board with a well and tent with foil to let rest for ten minutes. Then slice and enjoy.
When you have a newborn, cooking becomes even more challenging. Just when you would sit down to cook your meal, the newborn begins cluster feeding. What is cluster feeding you ask? It is a non-stop, open bar nursing session that can last for hours! Owen would start at 3 and want to stop at 7. So there I am stranded on the couch, a prisoner to my new baby and the boppy. Why can’t David cook you ask? Oh he can! He is better at it than me, but there is the two year old who needs some entertaining and while he is interested in cooking he easily becomes a hazard in the kitchen.
So what do we do? Starve.
No, we have really amazing friends who bring us amazing food those first few weeks while we get our feet under us. And then those amazing meals become a part of our repertoire when our amazing friends share the recipe!
We have probably made this one three times since Owen was born and since Lyndsay brought it over to our house the night we came home from the hospital. Gratitude is not enough for the meal drop off those first days and weeks.
We were out all day! Eating ice cream, petting sheep, and playing non-stop at local parks kept us busy busy busy on this Saturday. The Fall is our season. Crisper air and neighborhood festivals draw us out for endless of hours of fun while we savor the dimming sunset. It is the best time of year, but then you get home and you think….hmmmm what’s for dinner? It would be easier get delivery but tonight we thought ahead even just a little. And maybe that is why we enjoyed the day so much because we knew that dinner and the “burden” of being an adult was going to be easy.
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 onion, diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoons freshly diced ginger
- 1 8oz can whole water chestnuts, drained
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1 head butter lettuce
- Olive Oil
Heat olive oil in a sauce pan and add the ground chicken. Cook until browned about 3-5 minutes. Stir in garlic, onion, hoisin, soy, vinegar, and ginger and cook for 2-3 minutes stirring throughout to blend ingredients. Once onions are translucent and the veggies are fragrant add the water chestnuts and green onions, salt, and pepper to taste and mix together. Serve in lettuce like a taco