Putting on the domestic apron

So, lately I've been wanting to cook. It may be the maternal thing finally coming out. Or my desire for parents to cook when their kids are young. The only dishes I knew how to make were the ones I saw my mom and aunt preparing. Paul and I carry out so much, I'm afraid that our child will think food only comes from plastic bags and cartons. I would love for our son or daughter to eat healthy and be comfortable and curious in the kitchen.

So, inspired by Rachel Ray's simple recipe, and my increased energy during this trimester, I stopped by the grocer on the way home and cooked dinner for my husband.

Rachel Ray's Cheeseburger Chili Mac

1. Ground a pound of beef with 1 large chopped onion.
2. Squirt 2 big dollops of ketchup and 1 big dollop of mustard in the beef. Add a little of beef or veggie stock for moisture. Mix.
3. Boil a box of pasta. (I chose spinach penne.)
4. Mix beef mixture and pasta together. Chili power is optional.
5. Top with shredded cheddar. Place under broiler until cheese is bubbly and brown.

Paul and I ate almost the entire dish. It hit the spot! Next time, though, instead of ketchup and mustard, I may just use fresh or canned tomatoes. But I loved how I didn't have to measure a thing.

I only hope to continue this trend when I start working. I remember the old days, after a commuting home, I had no energy or desire to cook.