The safest way to keep toddlers away from the stove is for the adults making dinner to be as far from it as possible for as long as possible. It took me a while to figure it out, but once I did, making meals became easier and my wrist felt much better. You know that stiffness that comes from holding a toddler on your hip, the same hip with the same arm, so that the other arm is free to do what needs to be done. Yes, that one. Thankfully it goes away, at least until it happens again with the next child, and in my case, the one after that.
Becoming one with my oven helped tremendously and now even though I’m no longer holding a toddler on my hip, I still love the way it frees up my time, my hands, and my patience. My kids are never far away and dinner time can still be quite hectic. This recipe will buy you 90 minutes away from the stove.
Roast Pork
Ingredients:
1 boneless pork loin
2-3 cloves garlic, peeled and sliced in thirds
1 large onion, peeled and cut into eighths
olive oil
salt and pepper
Herbes de Provence
What’s Next:
Preheat oven to 350 degrees
Cut 7-8 small slits in the top of the roast
Insert garlic cloves into the slits and press all the way down. (If the garlic is above the surface of the roast it will burn).
Drizzle with olive oil.
Sprinkle salt and pepper.
Toss onion with more olive oil, salt, pepper, and Herbes de Provence.
Place onion mixture around the roast in the pan.
Bake for 1 1/2 hours. (This baking time is for a 1.7 pound roast)
Remove from oven and let rest for 10 minutes. Slice and serve.
Notes from my experience:
This is one of my all-time comfort foods from my childhood. The funny thing is that I never really knew how to make it on my own until I had kids.
I usually make gravy and serve it with mashed potatoes and applesauce. My kids love it and it’s one of the easiest meals around.
This recipe series, One-Armed Cooking, highlights quick and easy recipes that can be made even if you are caring for children at the same time.
