Tag: birthdays

What’s for supper? Vol. 235: In which we fight in the shade

Today, we are having potato latkes and noodle kugel, as described here. This is because, being only Jewish, I thought today was the last night of Chanukah. It was actually Thursday night, as we discovered when we ran out of candles on Thursday night. Oops! But there’s definitely no rule you can only have latkes and kugel during Chanukah, so away we go.

I’m about to put my kugel in the oven. I goosed my childhood recipe with apple bits and blonde raisins soaked in rum, and a little of this and that, and I think it’s going to be delicious. The kids are positively disposed toward it, because “kugel” is a silly word. 

Latkes recipe:

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Kugel recipe:

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Here’s what else we had this week:

SATURDAY
Lasagna, birthday cake

Speaking of delicious, we had Benny’s birthday party this weekend, and she requested Damien’s famous lasagna.This is a Burneko recipe and he really puts you through your paces, with a béchamel sauce, a pork ragu, fresh mozzarella and parmesan, and the works. It takes about 300 hours to make and it is heavenly. I always get bad pictures, but it is pure bliss. 

Slightly better picture from the next day, when I had leftovers for lunch:

Since we couldn’t invite people over for a party, we had a spa day in the living room. I decorated with yards and yards of tulle, and we hung paper birds from threads, and blew up dozens of balloons.

We had assorted fancy snacks (mini eclairs, chocolate kiss pretzel bites, chocolate covered cherries, etc.) and grape soda with bendy straws, and then we proceeded to put on terrifying facial masks and tried to balance chilled cucumbers on our eyes.

When we had enough of that, we painted each other’s nails while listening to Taylor Swift. It was everything a spa day ought to be.

Benny and I made some birds out of marzipan, which is harder than I expected. We colored them with gel food coloring and watercolor brushes. Then we made little nests out of melted chocolate and shredded coconut. The end result was . . . really something.

Anyway, we had fun, and Benny was happy. Here she is wearing her new bird dress and wearing the glasses that make rainbow hearts appear around light sources, including birthday candle flames. 

Oh, we also made these cute little caprese ladybug snacks. A cracker, a slice of mozzarella, a basil leaf, and a tomato half with an olive head. 

The dots are, unfortunately, icing. We need to figure out something savory that clings like icing. 

SUNDAY
Meatloaf, roast potatoes and squash

I honestly don’t remember Sunday. We were definitely running around. Damien made the meatloaf

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and I cut up some butternut squash and questionable potatoes, and roasted them with olive oil, salt and pepper. 

Yes, we are eating meatloaf on paper plates. I started using paper plates when I was pregnant, and oopsie, never stopped. 

I feel like I always say this, but just in case: To easily cut and peel butternut squash, stab it several times with a fork and the microwave it for 4 minutes. This doesn’t cook it, but loosens it up enough that you can process it without needing a machete or chainsaw.

MONDAY
Nachos

Easy peasy. I cooked up some ground beef with orange powder from some envelopes, sprinkled it over tortilla chips, and topped it with shredded cheese from a bag, then heated it up. I set out red and green salsa, sour cream, and jalapeño slices, and I think that’s it. Bloop.

I also have this little jar of corn queso that I keep taking in and out of the fridge. I’m afraid to open it and heat it up, because what if nobody wants it, and it goes to waste? So I put it out on the table unopened, and if someone wants it, they can open it. Of course they don’t, because it’s not open, and they’re afraid I’ll yell at them for opening it. Then, after everyone’s eaten, I put it back in the fridge. I wish there were some way of getting paid for being this stupid. At this point, it’s an actual achievement. 

TUESDAY
Sandwiches, carrot cake

Tubesday was my birthday! I only had a little work to do and barely lifted a finger, while Damien did all the driving and meal prep. He made (and, this is important: shopped for) the delicious sandwiches I requested.

He splits some baguettes and gives them a good olive oiling, then lays on — I don’t even know what, prosciutto, capicola, salami, provolone, fresh basil, sun dried tomatoes, and misc. They are delicious.

He also bought an assortment of frozen appetizers, and some excellent carrot cakes. 

Well, first, for reasons unclear to me, the girls brought in an invisible cake

then Damien brought in the carrot cake

and I managed to blow out the candles with only eleven tries

Now I am 46. I had a lovely day and am happy to be alive with this family for another year!

WEDNESDAY
Pepperoncini beef sandwiches, fries, pomegranates 

A very tasty meal with minimal effort. You chunk some roasts into the slow cooker with a jar of pepperoncini and juice and shake in a good amount of Worcestershire sauce. I’m very excited about Worcestershire sauce these days. Cook, shred the meat,

pick out a few peppers, and serve on crusty rolls with provolone and mayonnaise.

A fine sammich. 

THURSDAY
Hamburgers and chips

It was supposed to be a meal of summery picnic food (honey mustard chicken drumsticks, biscuits, coleslaw), but we all spent the day digging out of two feet of snow, so I switched to something heartier. I did make a big pot of hot chocolate, and we also fed the birds (recipes in the post). We got our first junco yesterday! We’ve had lots of chickadees and tufted titmice, plus regular visits from wrens, nuthatches, cardinals, and the occasional bluejay. We like to watch birds, and we also like to watch the dog watching the cat watching birds. At least it’s an ethos. 

If that stimulus money ever comes through, we may actually buy a snowblower this year. There was so much snow, I was reduced to actually helping with the shoveling, and I’m too old, dammit. I have a horrible feeling a snowblower is going to be one of those things you spend more time fixing than using, but it can’t be worse than shoveling your driveway by the light of the headlights. 

FRIDAY

Today, the potato latkes with sour cream and applesauce, and noodle kugel with rum raisins and apple! I’m waiting for the boy to come back from the store with eggs. Yes indeed, another child with a license. 

Word on the street is you can rinse your shredded potato in cold water and that will prevent them from turning grey. I always thought they had to be actually covered in cold water to prevent discoloration, which makes them harder to squeeze out properly. I will report my findings. I don’t actually care if the potatoes turn grey — it doesn’t affect the taste, and they turn golden brown when they cook — but it would be nice not to frighten the children. 

And that’s it! It’s the kids’ last day of school. We’re all going to confession, and then I’m taking the little girls Christmas shopping. This feels like the wrong order of events. I may sedate myself first.

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Potato latkes

Serve with sour cream and/or apple sauce for Hanukkah or ANY TIME. Makes about 25+ latkes

Ingredients

  • 4 lbs potatoes, peeled
  • 6 eggs beaten
  • 6 Tbsp flour (substitute matzoh meal for Passover)
  • salt and pepper
  • oil for frying

Instructions

  1. Grate the potatoes. Let them sit in a colander for a while, if you can, and squeeze out as much liquid as possible. 

  2. Mix together the eggs, salt and pepper, and flour. Stir into the potato mixture and mix well. 

  3. Turn the oven on to 350 and put a paper-lined pan in the oven to receive the latkes and keep them warm while you're frying. 

  4. Put 1/4 to 1/2 and inch of oil in your frying pan and heat it up until a drop of batter will bubble.  

  5. Take a handful of the potato mixture, flatten it slightly, and lay it in the pan, leaving room between latkes. Repeat with the rest of the mixture, making several batches to leave room in between latkes. Fry until golden brown on both sides, turning once. Eat right away or keep warm in oven, but not too long. 

  6. Serve with sour cream and/or applesauce or apple slices. 

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Noodle kugel with apple and rum raisins

A cozy baked noodle custard. Some people make savory kugels, but this one is decidedly sweet.

Ingredients

  • 2 cups raisins, regular or blonde
  • 1 cup spiced rum
  • 1 lb egg noodles
  • 1 stick butter, melted
  • 2 lbs cottage cheese
  • 4 cups sour cream
  • 1 cup sugar
  • 12 eggs, beaten
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp vanilla
  • 4 apples peeled, cored, and cut into bits

Instructions

  1. Put the raisins and rum in a dish and let them soak for at least half an hour.

  2. Preheat the oven to 375.

  3. While the raisins are soaking, boil and strain the noodles.

  4. Strain the raisins. In a large bowl, combine the rest of the ingredients and stir in the raisins, then stir in the drained noodles.

  5. Pour the mixture into a greased casserole dish and bake for 30 minutes or more, until the custard is set and the top is golden brown.

5 from 1 vote
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Meatloaf (actually two giant meatloaves)

Ingredients

  • 5 lbs ground beef
  • 2 lbs ground turkey
  • 8 eggs
  • 4 cups breadcrumbs
  • 3/4 cup milk OR red wine
  • 1/4 cup Worcestershire sauce

plenty of salt, pepper, garlic powder or fresh garlic, onion powder, fresh parsley, etc.

  • ketchup for the top
  • 2 onions diced and fried (optional)

Instructions

  1. Preheat oven to 450

  2. Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.

  3. Form meat into two oblong loaves on pan with drainage

  4. Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious. 

  5. Bake for an hour or so, until meat is cooked all the way through. Slice and serve. 

 

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Beef pepperoncini sandwiches

Ingredients

  • 1 hunk beef
  • 1 jar pepperoncini
  • several glugs Worcestershire sauce (optional)
  • rolls
  • sliced provolone

Instructions

  1. Put the beef in a slow cooker with a jar of pepperoncini and the juice. If you like, cut the stems off the pepperoncini. If there isn't enough juice, add some beer. Add the worcestershire sauce if you want a slightly more savory juice.

  2. Cover, set to low, and let it cook for several hours until the meat falls apart when poked with a fork. 

  3. Shred the meat. If you like, chop up a few of the pepperoncini. 

  4. Serve meat on rolls with mayo if you like. Lay sliced provolone over the meat and slide it under the broiler to toast the bread and melt the cheese. Serve the juice on the side for dipping. 

What’s for supper? Vol. 234: In which I discover how to make rugelach without burnt bottoms!

Raise your hand if you’ve been falling asleep on the couch every night. Not that hand, you’re still holding a glass of wine! Oh well, those were old pants anyway.

Before we go any further, here is some Creedence, with Keep On Chooglin’. 

Good for any old time, but especially when you have set yourself up to make 160 little rugelach and every time someone comes into the kitchen, they comment that you just keep on rugelin’, which is true.

Here’s what else we ate this week: 

SATURDAY
Loaded baked potatoes, onion soup

I made this meal mainly so I could stop wondering how this meal would go over, even though I knew the answer would be: Okay. I baked a bunch of giant potatoes and set them out with bacon, sour cream, french onion dip, chili, cheese, scallions, and I forget what else. And I made a pot of onion soup just so they couldn’t say I only fed them potatoes for supper. 

I honestly believe this was just as filling and interesting as any meal I make, but some people just couldn’t get past the mental roadblock of having a side dish as a main dish. So now I can cross that off my “how to be a monster” list, and get back to serving real meals of meat and potato, rather than fake meals of potato and meat. 

They didn’t really complain, but they definitely pondered and discussed for longer than absolutely necessary. Some people don’t remember when the dinner we could afford was oatmeal soup, and it shows! Come to think of it, I don’t really have a problem with that.

Here is my basic onion soup recipe. 

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I made it in the Instant Pot just to keep it out of the way, which is legitimately handy sometimes, but there was no other advantage to using the IP instead of the stove to caramelize onions, despite what lies people may tell. You have to let the pot come to pressure, then cook the onions, then release the pressure, and then finish them up on sauté anyway, so it takes exactly as long. I guess there is a little less stirring, but it definitely isn’t a time saver.

SUNDAY
Beef fajita bowls

Last time I made this dish, I went on autopilot and accidentally cut up the meal before marinating it, and then pan fried it. That was very tasty, but this time, I marinated the roasts whole, and oven roasted them (350 for about 40 minutes) and then sliced them up.

(Sorry, I know it’s Friday.)

A vast improvement to an already delicious dish. My goodness, it was so tender and juicy and flavorful. This is a really tangy, savory marinade.

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I had mine with rice, meat, guacamole, beans and tomatoes with chili peppers, cilantro, sour cream, fresh lime, and corn chips, and I scooped up some of the sauce from the meat pan and gave everything an extra little gravy baptism, mmmmm hmmmmm.

Somehow I’ve gone most of my life without using Worcestershire sauce, and I did not associate it with Mexican food at all, probably because of the. name. When you live in rural NH, you have to figure these things out the hard way (by reading recipes on the internet). Well, I’m a big fan now! Not quite up to putting it on my pizza, but a fan nonetheless. 

The guacamole was definitely B grade guacamole. Canned tomatoes, garlic powder instead of fresh, canned jalapeños instead of fresh, and the avocados were overripe, so I had to mash them pretty hard, rather than leaving some nice chunks. Here’s my recipe for decent guac:

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MONDAY
Hot dogs, chips, beans

Monday was shopping day, so we needed something fast and easy. I used to buy cheapo hot dogs and then a few Hebrew National or something yummier for people who cared. Then I discovered people who care prefer natural casing hot dogs to Hebrew National, so I bought a few of those. Then more people started caring, so I started buying more natural casing hot dogs. But I had it in my head that there needed to be an alternative hot dog, so now I buy a big box of natural casing hot dogs plus a small package of terrible cheap weenies. A few people asked me why, and I had to admit that I did not know. 

TUESDAY
Ravioli, chocolate strawberries

Tuesday was Benny’s birthday. We’re having an at-home party on Saturday, but she really wanted to do some special stuff on the actual day, so she chose dinner (frozen ravioli, can do) and we made chocolate-dipped strawberries. Actually I made one, and then I left the room. This is generally the best way to ensure the kids have a fun kitchen experience. 

She opened one of her presents, Moe made her french toast, and then we played hooky from virtual school and got Wendy’s for lunch, which we attempted to eat on the bridge by the waterfall

but it turned out it’s December, so we finished our meal in the heated car. Which is where I found out that she thought a Baconator was pronounced “buh-CON-ah-torr,” like “matador,” so that was a little present for me, too.  

Then we went to Walmart and bought a new zipper pull for her jacket and a Mickey Mouse balloon, and then Dora stopped by the house with a present of a stack of books she liked when she was that age. Benny ended up having a wonderful day, because she is a wonderful kid.

WEDNESDAY
Chicken thighs with chickpeas

This is one of my favorite meals. I got up and got the chicken thighs marinating in the yogurt marinade pretty early, and also got the yogurt dipping sauce and the onion salad made; so when it was time to eat, all I had to do was open a bunch of cans of chickpeas and throw it all on a pan to cook. 

If you like shawarma, you will probably like this meal. If you like crispy, toothsome chicken skin, you will adore this meal. 

We had plenty of pita bread and I was so happy, tearing off bits and dunking it in the yogurt sauce and scooping up a little bright, lemony red onion and cilantro. The chicken just falls off the bone, and the salty chickpeas are a little chompy on the outside and tender and mealy on the inside. So good. The yogurt sauce came out so garlicky, my breath was glowing in the dark.

THURSDAY
Salad with chicken

Bit of a lackluster meal. I was planning a hearty, harvest-y salad, like this one, maybe with candied yams on the side, but I ended up just roasting some chicken breast and serving it on greens with dried cranberries and crumbled goat cheese. Oh, I did make a big batch of croutons from our vast collection of stale rolls and hot dog buns.

I didn’t even end up eating dinner, because I got caught up in a sudden baking frenzy. I made rum balls and, because it was the first night of Chanukah, three kinds of rugelach. 

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 (this is an updated recipe card, with step by step pictures, simplified and improved from the previous version I’ve shared)

Let me tell you about rugelach. To me, they taste normal and cozy when the bottoms are absolutely burnt to hell, like this:

This is because, no matter how thinly you spread the filling on the dough, it oozes out, pools around the pastry, and then burns. Normal, but so frustrating. 

WELL.

I always say I hate baking, but really what I hate is feeling stupid, and baking almost always makes me feel stupid. But this one time, I felt smart! I made a big batch of rugelach dough, enough for eight batches, and I kept on experimenting until I figured out how to get golden brown rugelach without a burned bottom.

 You line a pan with parchment paper to contain the mess, but you put a baking rack on top of that, spray it with cooking spray, and bake the rugelach on the rack, and then the filling still oozes out, but it oozes onto the parchment paper below

leaving your rugelach unburnt!

Then you move the rugelach off the rack onto a lined tray as soon as they come out of the oven. If you wait, they will just cement themselves to the rack, and they won’t burn, but the bottoms will get torn up. I find a butter knife is the best tool for this job, and you will absolutely burn your fingers, oh well. 

I made three kinds: Apricot walnut (my favorite)

blueberry, which for some reason doesn’t brown up as much,

and Nutella.

Lovely. This recipe is labor intensive, but requires very little skill. The dough comes out light and tender, but it’s much, much easier than pie crust or other kinds of pastry dough. It holds together very well and doesn’t need a light touch. It’s just butter, cream cheese, and flour, and then you roll it in tons of sugar. Spread your filling on, cut it in triangles, roll them up, and bake, doop! Here’s the recipe again:

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Some fruit fillings ooze more than others, but you won’t really know until you try them. I really love rugelach. They are so cute and nice, and they freeze well, too, so you can make a bunch and give them out as gifts. 

Oh, the rum balls, I made using this recipe, but I used chocolate wafers rather than vanilla ones, because that’s what they had at Aldi. I can’t taste them because migraine, but the kids said they were good. I made some rolled in powdered sugar and some rolled in little candy balls. Wishing I had done some in finely-chopped nuts, but I have no idea where I put the nuts.

FRIDAY
Pizza

And don’t you forget it! I got some olives and artichoke hearts and we’ll just have to see what’s nessa. 

Okay, here are the recipe cards!  We made it through another week, and good for us. 

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Simple French onion soup

Serve with a piece of toasted baguette at the bottom of each bowl. Finish with cheese on top.

Ingredients

  • 4 Tbsp butter
  • 4 cups onion, thinly sliced
  • 1 Tbsp flour
  • 1 tsp white sugar
  • 4-6 cups beef broth (can also use chicken broth or a combination of water and white wine)
  • pepper
  • parmesan or mozzarella cheese

Instructions

  1. In a heavy pot, melt the butter and then add the onions. Cook very slowly over a low heat for about an hour, stirring occasionally, until the onions are very soft and somewhat darkened.

  2. Stir in the sugar until dissolved. Stir in the flour and mix to coat.

  3. Add the broth (or water and wine). Add pepper to taste and simmer for at least 30 minutes, preferably longer.

  4. Serve with a hunk of toasted bread in the bottom of each bowl. Sprinkle cheese on top, and if you have oven-safe dishes, brown under the broiler to form a skin on top of the soup.

 

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Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

 

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White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

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chocolate-dipped strawberries (or chocolate-dipped anything)

Basic chocolate dip for just about anything. The shortening makes it smoother and helps it harden into a shell, rather than remaining gooey. Do not use Aldi chocolate chips! They melt very badly. Also be sure to dry strawberries thoroughly, or the chocolate won't adhere well.

Ingredients

  • 1 lb strawberries, washed and dried thoroughly
  • 12 oz chocolate chips
  • 2 Tbsp shortening

Instructions

  1. In the microwave or the top pot of a double boiler, heat the chocolate chips and shortening until they are melted, stirring frequently until the mixture is smooth.

  2. Grasping the strawberries by the leaves, dip them in the melted chocolate and shake them gently to get excess chocolate off.

  3. Lay them on a tray covered with wax paper or parchment paper and let them harden in a cool spot for an hour. If you leave them in the refrigerator for more than a day, the chocolate will begin to separate slightly from the strawberry.

 

5 from 1 vote
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Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant. 

Ingredients

  • 18 chicken thighs
  • 32 oz full fat yogurt, preferably Greek
  • 4 Tbsp lemon juice
  • 3 Tbsp cumin, divided
  • 4-6 cans chickpeas
  • olive oil
  • salt and pepper
  • 2 red onions, sliced thinly

For garnishes:

  • 2 red onions sliced thinly
  • lemon juice
  • salt and pepper
  • a bunch fresh cilantro, chopped
  • 32 oz Greek yogurt for dipping sauce
  • 3 cloves garlic, minced or crushed

Instructions

  1. Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours. 

    About an hour before dinner, preheat the oven to 425.

    Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

    Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

    The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

  1. While the chicken is cooking, you prepare your three garnishes:

     -Chop up some cilantro for sprinkling if people like.

     -Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro. 

     -Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper. 

 

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

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Rugelach

These are tender little pastries for Chanukah or any time. Use whatever kind of filling you like: Jams, preserves, cinnamon sugar, nutella, etc. These are time consuming, but don't take much skill, and they freeze well, so they make pretty little gifts.

Servings 80 rugelach

Ingredients

dough

  • half pound butter
  • 8 oz cream cheese
  • 2 cups flour
  • 1 cup or more sugar, for rolling

filling

  • 1/4-1/2 cup preserves or other filling
  • 1/4-1/2 cup finely chopped nuts (optional)

Instructions

  1. In a food processor, combine the cream cheese and butter until smooth. Slowly add in the flour and keep mixing until smooth. You can do this by hand, but it will take a while! The dough should be fairly stiff and not sticky when it's done.

  2. Divide the dough into 8 balls. Cover with plastic wrap and chill for at least 30 minutes.

  3. Preheat the oven to 400.

  4. Prepare a pan by lining it with parchment paper, then spraying a baking rack and putting the rack on the parchment paper. Line a second pan with parchment paper, to which you will remove the rugelach when they come out of the oven.

  5. Use the sugar to cover your work space, and use a rolling pin to roll a ball of dough into a round shape the size of a large plate. It should be thin enough to flap a bit when you give it a shake. If your rolling pin sticks, sprinkle more sugar on. You can turn the dough over to make sure both sides get sugared. It doesn't have to be perfectly round, as it will be cut into pieces.

  6. Spread the jam or other filling over the dough, leaving an open space in the middle. If you're adding nuts, sprinkle them over the filling.

  7. Using a pizza cutter, cut the dough into 16-20 triangles.

  8. Roll each triangle up from the outside in. Place each rolled rugelach on the sprayed baking rack on the pan, with the skinny point down. They puff up a bit, so leave the space of one rugelach in between.

  9. Repeat for each ball of dough.

  10. Bake for ten minutes. If the dough isn't golden brown, give it another two minutes. These go from perfect to burnt very quickly, so be alert.

  11. When they bake, the filling will ooze out and pool and burn on the parchment paper, but the rugelach will not burn.

  12. When the rugelach come out of the oven, immediately use a butter knife to transfer them to another pan or rack to cool.

  13. Once they are cool, they can be wrapped in plastic and kept in the freezer for weeks without harm.

 

What[wa]’s for supper [last week]? Vol. 214: The highlight reel

I didn’t do a What’s for Supper? last week. I didn’t actually publish anything last week. Turns out I can actually be shut up! For a week. But that’s it. 

Here’s the yummiest meals we had: 

SUNDAY
Beef koftas and Jerusalem salad

Something new for us. Koftas are ground meat, onions, and seasonings formed onto sticks and then grilled. Wikipedia says “Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines.” But that’s it! Nowhere else! I read a bunch of recipes from various regions and concluded that you could add anything but grape jelly and consider it an authentic recipe. (After I wrote this, I dreamed that I saw someone making koftas with grape jelly, and I thought, “Dammit, now I have to fix that paragraph.” But it was just a dream. If my father were here, he would comment, “I dreamt I was making koftas in my Maidenform bra.” There was always a Maidenform bra joke.)

Since it was our first time, I decided to keep them relatively bland. I used ground beef (I mean lamb is like $15 a pound), onion, garlic, parsley, salt and pepper, nutmeg, paprika, and za’atar. It is bound together with, uh, wet toast.

FABOLOUS.

Sidenote: if you don’t have a food processor, may I suggest you slap on your mask and hop on over the Salvation Army and find yourself one? Don’t be a snob, get the one in Harvest Yellow with the missing foot, as long as it works. Having a food processor has expanded my cooking so much. If my brother Izzy read my blog, I’d made a coulis joke here, but he doesn’t, so I won’t. 

Anyway, for the koftas, I combined the ingredients very thoroughly, smooshed the meat mixture onto the skewers as tightly as I could, and refrigerated them for several hours, but many of them still fell apart when Damien grilled them. He ended up using an oiled cast iron griddle on the grill. They were EXTREMELY tasty and juicy, really bursting with flavor. The kids really liked them, which means I can probably get away with turning up the spice next time. 

There is a technique wherein you extrude the meat through the neck of a soda bottle, too. 

It’s not any uglier than me just smooshing it on with my hands, and probably somewhat less horrible than me inserting cheese into sausages. 

I have my doubts about the part where he puts some cheese on the grill and then just rolls the cheese up around the meat. I guarantee you, that wouldn’t work if I tried it. BUT, look at the part where he dips it in yogurt sauce and then rolls it in french fried onions! I don’t know. Maybe it would be a case of potato tornados all over again, and I’m not ready to relive that.

Anyway, the koftas we made were swell, if not exactly beautiful to behold. I made plenty of yogurt sauce, and a nice Jerusalem salad on the side.

Jerusalem salad is just tomatoes and cucumbers, parsley and red onions. I squeezed a few lemons over it and drizzled a little olive oil on it, and maybe some kosher salt, I forget. Maybe some mint. We have no end of wild mint in the yard, so I hope I put mint in. 

MONDAY
Chicken nachos

I’m including this meal because it was way more delicious than it should have been. I came up with it on the fly when I was at Aldi and discovered that the price of ground beef had gone up over a dollar a pound. They had some kind of frozen chicken tenderloins, whatever those are, so I bought a bunch. 

I honestly didn’t think anyone would like this meal, but it was quite popular. I cooked the chicken in the Instant Pot with WATER. I remember being tired at the time. Then I pulled it out of the water, shredded it up, and put a disgusting amount of Tajin chili lime powder on it. 

I put the chicken on chips and sprinkled a disgusting amount of cheese over that, and put it in a hot oven until the cheese was melted. I set out sliced jalapeños, sour cream, salsa, limes, and queso which I had microwaved. 

Look at that queso, glowing in the twilight. 

TUESDAY
Grilled sugar rub pork ribs, cole slaw, biscuits

Damien uses some variation of this sugar rub

Jump to Recipe

for all kinds of meat. He says the most important parts are the sugar, garlic, and chili powder, and then everything else is whatever he has on hand. 

These ribs turned out SO GOOD. Look at that lustrous caramelized sugar. It’s sweet and hot and charred, just magnificent, and comes out so juicy. 

I made this biscuit recipe again and it turned out just as good this time, so it’s definitely a keeper. It has eggs and cream of tartar, which I’ve never seen in biscuits before, but gosh, it works. I made twelve big biscuits and cut the rest of the dough into squares, which amused me. 

Very basic cole slaw, just cabbage, mayo, vinegar, sugar, pepper. Tastes like summer. Here’s a slightly more complicated recipe I use sometimes:

Jump to Recipe

THURSDAY
Chicken caprese sandwiches, pasta salad, tiramisu

It was Dora’s birthday, and this was her requested meal. I grilled the chicken and served it on ciabatta rolls with fresh sliced mozzarella, tomatoes, basil, olive oil, balsamic vinegar, and freshly-ground salt and pepper. 

She made herself a pasta salad using those Frankie’s Oils with some nice feta cheese and sun dried tomatoes. Damien made tiramisu, and we forgot to get rum, and the espresso pot was missing a part. Guess what? It’s just as good with whiskey and strong coffee. I only got a crummy picture, but it was creamy and lovely and delicious. 

Okay, that’s it for last week’s foods. Recipe cards below. 

Oh, and yesterday a kid asked to visit the newly re-opened Salvation Army, so we went. GUESS WHAT I FOUND FOR THREE DOLLARS.

AS SEEN ON TV. 

So, hold onto your butts. 

 

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koftas

Ingredients

  • 5 lbs ground beef
  • 3 onions
  • 1 head (head, not clove) garlic
  • 2 bunches parsley
  • 5 slices bread
  • salt and pepper
  • 1.5 tsp nutmeg
  • 2 tsp paprika
  • 2 Tbsp zataar

Instructions

  1. Put the wooden skewers in water to soak for about thirty minutes before you plan to form the kebabs.

  2. Put the onions, garlic, and parsley in a food processor and chop it.

  3. Put the meat in a large bowl and add the chopped onion mixture to it.

  4. Toast the bread, then put it in a bowl with warm water to soften it. Squeeze the water out and add that to the bowl with the meat.

  5. Add in the seasonings and squish it up with your hands until all the ingredients are well combined.

  6. Using your hands, form logs of meat around the skewers. They should be about an inch and a half in diameter.

  7. Grill over coals if you can. If they fall apart too much, you can cook them on a hot oiled griddle, or broil them. Turn to brown all sides.

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

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Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

 

 

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Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 

What’s for supper? Vol. 111: We can be gyros, just for one day

Not gonna lie, we ate like kings this week, and I was happy with my food photos, too. Not gonna lie!

SATURDAY
Burgers and chips, broccoli and dip

I think Damien made this. You’ll notice, that was kind of a theme this week. 

SUNDAY
Pizza

Damien made the pizza while I was gardening or something. I recall coming in all huffing and puffing and covered with dirt, and there was this wonderful pizza coming out of the oven just melting with onions, sliced garlic, and feta. Here is an unfiltered photo of this psychedelic pizza, transmitted, as the name implies, directly from my psyche:

Far out, man. 

MONDAY
Cuban sandwiches, chips, fruit salad

A Cuban sandwich has mustard, pork, ham, pickles, and Swiss cheese, and then it’s grilled and pressed. It’s supposed to be made with Cuban bread, which I have never even seen, but you can substitute something crisp but not crusty on the outside, and soft on the inside. The bread aisles are still pretty skimpy around here, so I ended up with ciabatta rolls. By the time I got twelve sandwiches assembled, I was seized with a deep, unassailable urge not to grill and press twelve sandwiches. 

So I laid them all in a pan, poured tons of melted butter over the top, and baked them. I made a halfhearted attempt to squash them at some point, but that bread wasn’t up for being squashed much. 

Outside:

Inside:

As you can see, the filling wasn’t all melded and compressed like they’re supposed to be. Guess what, they were delicious. Every once in a while, I have to remind myself I don’t actually believe in authentic and inauthentic food. I believe in food that either tastes good or it doesn’t, the end. 

The fruit salad was pretty, too, so there.

Oh, Damien made the pork with some kind of crusted herbs outside. I honestly think he just baked it, but I’m not sure. 

TUESDAY
Tacos and guacamole and margaritas

Tuesday was Taco Tuesday and Cinqo de Whathave you. But I thought it was Wednesday. So I made some pita bread dough and marinade for pork gyros before I discovered it was Tuesday. Undaunted, I put the dough and marinade in the fridge and intrepidly asked Clara to make some guacamole and asked Damien to make some taco meat.

Here’s the guac recipe:

Jump to Recipe

Tuesday was the day I realized if we were going to start seedlings inside, it needed to be now, so Benny, Corrie, and I got to work.

My original plan was to put the pots outside during the warm days, and then bring them in during the chilly nights, and to do this, uh, every day until Memorial Day, when it will be warm enough to put them in the ground. Even as I was forming this idea, I knew it was terrible and unworkable, especially since the back door is blocked by two large rolls of linoleum waiting for their time to come, and any twice-daily moving in and out of thirty little pots would surely involve showers of dirt and all kinds of rage and frustration, which doesn’t mesh at all with my tender fantasies of children experiencing the wonder of germination in the sweet, sweet springtime.

I mulled over various stupid plans and ended up installing two nursery shelves over a heating vent in front of two of the dining room windows, and now we have a whole new thing to bump our heads on! And we can still have showers of dirt. If you want to have a good laugh about people who get too many babies started even though they don’t have space or a workable plan, go right ahead. I did.  

Damien knew on Monday that it was Monday, so he made some simple syrup, and on Tuesday, which he knew was Tuesday, he made some wonderful margaritas. ¡Salud!

We use Lunazul Blanco Tequila, which is cheap and fine and has a wolf on the bottle. Damien’s margarita recipe:

Jump to Recipe

 

WEDNESDAY
Pork gryos with yogurt sauce and homemade pita

You’d think that, since I already had the dough and marinade made, this meal would just come together, zoop-zoop-zoop, as my mother used to say. It did not. It was totally worth it, but man, it was a lot of work. 

Here’s the recipe I used. Last time I made this pita bread, it puffed up like magic in the oven. This time, very little puffing occurred. I think I let the dough rise too much before I got around to baking it. It was still fantastic — so much nicer than stiff old store bought pita. I did the oven version, because I was making 32 pitas, and I only managed to get four in the oven at a time. They only take about three minutes to bake per batch, though. 

With twelve people home, an adequate amount of fries pretty much takes up the whole oven, so I decided to cook the pork on the stovetop so we didn’t end up eating at midnight. The meat is better broiled or, even better, cooked outside over the coals; but it was still delicious and tender. While th was cooking, I mixed up a bunch of garlicky yogurt sauce and had the kids cut up tomatoes and cucumbers. 

I like my gyros with just meat and yogurt sauce and hot sauce in the pita, with the veggies and fries on the side. 

Gosh it was delicious. Man, this is a good meal. 

THURSDAY
Chicken cutlets with basil and provolone

Thursday was Moe’s birthday, and this was his requested meal, heartily approved by the whole family. A Burneko recipe from Deadspin: pounded chicken breast breaded with panko crumbs and fried in olive oil, topped with fresh basil and a slice of provolone, and then smothered with a scoop of homemade tomato sauce.

Check out the insanely dramatic photos I got with the smoke from the frying chicken still billowing around in the evening sun: 

It really tasted this dramatic, too. The sweet sauce, the tender chicken in crisp breading, the melty cheese, and the tender little basil hiding inside, so nice.

This is a fantastically delicious meal (which Damien doesn’t mind making every so often, even though it’s tons of work). Everyone just goes crazy and eats twice what they normally do. 

FRIDAY
Spaghetti

For reasons, Moe and his girlfriend are having this same dish again tonight, in the back yard, six feet apart, and there’s a birthday cake in the oven right now. At some point in the day, I hope to make it resemble Audrey II, because that will be nice. I have slivered almonds for the teeth, but that’s as far as I’ve planned. We shall see. 

Oh, and my friend Leeandra suggests the following modifications to make boxed cake mix much better: Add an extra egg, use melted butter instead of oil, and use milk instead of water. Again, we shall see! 

The rest of us are having spaghetti, inside, a foot and a half apart, with leftover sauce. 

Oh, Clara’s also making Hobbit bread! This is a braided loaf stuffed with cheese and sautéed onions and mushrooms, which Moe also requested for his birthday.

Past Hobbit bread:

Don’t you wish you had a sister like that?

And here, my dears, are the recipe cards. Happy spring to you!

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White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

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Marinade for pork gyros

Marinate thinly-sliced meat for several hours, then grill over the coals or broil in the oven. Serve wrapped up in pita with cucumbers, tomatoes, french fries, hot sauce, and yogurt sauce. This marinade is enough for about five pounds of meat. 

Ingredients

  • 4 medium tomatoes diced and smashed a bit
  • 2 onions grated
  • 2 Tbsp oregano (or a large handful of fresh oregano, chopped)
  • 1/2 cup olive oil
  • 3/4 cup lemon juice
  • 2 Tbsp paprika
  • 12 cloves garlic, crushed or minced
  • kosher salt and pepper
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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

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Damien's margaritas

Ingredients

  • 1 cup sugar for simple syrup
  • sugar for glasses
  • kosher salt or sea salt for glasses
  • white tequila (we like Lunazul Blanco)
  • triple sec
  • lime juice

Instructions

  1. First make the simple syrup, and allow time for it to cool.

    Combine the sugar with a cup of water in a small pot and simmer, stirring, until it is clear. Let cool. Damien puts it in a mason jar and refrigerates it.

  2. Prepare the glasses. Mix sea salt or kosher salt and sugar in a saucer and add a little lime juice to wet it. Rub a lime wedge along the edge of the glass and roll it in the salt and sugar mix.

  3. To make the margaritas, put some ice cubes in a cocktail shaker or mason jar. Add three parts tequila, two parts lime juice, one part Triple Sec, one part simple syrup. Shake until the lid gets cold. Pour the liquid into prepared glasses.

 

 

 

What’s for supper? Vol. 207: The Wurst-Käse scenario

Everybody okay? We’ve been lucky so far here and don’t have a lot of food shortages, so we’re eating normally. In fact we may be eating somewhat lavishly, almost as if that is the one thing I can do. Here’s what we had this week:

SATURDAY
Korean beef bowl, rice, snap peas, grapes

Old faithful. It’s such an easy recipe with just a few ingredients, and has so much flavor.

I used fresh garlic and ginger, but it’s also good with powdered. You can fiddle with the amount of sugar, too.

Jump to Recipe

 

SUNDAY
Grilled cheese with bacon and tomatoes, banana cream pie

I was looking for something more interesting than regular old grilled cheese. The first idea I found turned out to be grilled cheese with caramelized onions, which I mistook for bacon. So I says to myself, I says, BACON INDEED. I fried the sandwiches in bacon fat and put them in the oven for a bit to make sure the cheese was melted. You can almost see it leering at you. 

My daughter informed me that this is no longer a grilled cheese with bacon sandwich; this is a bacon melt. She does live down the street from a diner, so she should know. 

The banana cream pie was a tremendous pain in the neck. I decided to make homemade vanilla custard using this recipe, and it was delicious, but I think we ended up stirring it for about three hours. I had the foresight to make it the night before. Right before dessert, I put some sliced bananas in a graham cracker crust, spread the custard on top of that, added some more bananas, and piled fresh whipped cream on top. It was really good. There are few things better than homemade vanilla custard. Just get ready for a lot of stirring. 

Believe it or not, my slice, pictured here, was the only one that fell apart when I dished it up.  

MONDAY
Pork banh mi, pineapple

Still the greatest sandwich known to mankind. 

Jump to Recipe

I made the marinade and sliced up the meat in the morning, and Clara started some carrots pickling in rice vinegar and water.

 

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A little prep work, and then at dinner time you just spread it in a pan and broil it up

and you have yourself a wonderful meal. 

Toast up some bread, spread it with sriracha mayo, get your meat and your carrots in there, add some cucumbers and cilantro and sliced jalapeños.

So good. I hear you can make this all different ways with all different meats, but I can’t imagine improving on this combination.

Oh, and fresh pineapple and cilantro is a wonderful combination, it turns out. I also bought a papaya, but it turns out they’re not really ripe until they turn yellow, which we’re still waiting for. 

TUESDAY
Cheese-stuffed sausages on farfalle

For you, my pets, I made a short video of myself stuffing cheese sticks into sausages. Please use in a way that will not bring shame onto your ancestors. (Sorry I forgot to turn the phone sideways.)

VIDEO

So as you can see, this is an easy if unseemly process. Then you just cook up the sausages in some sauce in the oven until they look truly monstrous

and serve it over pasta. I think I overcooked it a bit, and the cheese got kind of clotted.

I suppose I cooked the moisture out of it or something. Still a tasty dish.

WEDNESDAY
Zuppa toscana, mashed butternut squash

On Wednesday I planned to try my hand at focaccia, possibly focaccia adorned with a beautiful floral motif made of chives and bits of pepper and red onion. Instead, I had a little come-apart, and had to sternly tell myself that I could try a new bread recipe on some other day, when I wasn’t having a little come-apart. 

I did make soup, though, and an easy soup it is.

 

Jump to Recipe

You cook the sausage, you add in the onion and garlic, then sliced potatoes, then some flour. Then chicken broth and half and half, and at the end, kale and pepper. Don’t tell my doctor, but my favorite part is when you pour in the half and half and the orange bubbles well up from underneath the sausage. Bloop!

For the squash, I chopped off the ends, microwaved it for four minutes to make it easier to slice, sliced it in half, and baked it for an hour or so. Then scooped out the seeds, scooped out the flesh, and mashed it up with butter, maple syrup, salt, and cinnamon. We seem to be out of chili powder. 

THURSDAY
Calzones, birthday cake

It is the birthday of Irene! Here are some calzones of ages past, since I forgot to take a picture:

 

Jump to Recipe

 

She finally decided against a Cutthroat Kitchen birthday party, and instead we went with a general theme of “wow, that is noisy.” Among her gifts were a battery operated Nerf machine gun, and a megaphone. The plan was to have a fire and roast marshmallows, make steel wool fireworks, and shake up some Coke and Mentos. It turned out to be windy and rainy, though, so we just did the Coke and Mentos. She absolutely loved it. I think the photos are currently on Damien’s phone, but she was one happy kid. 

Her cake was a Full Metal Alchemist Somethingorother Symbol. I did a buttercream transfer, which means you print out the design, put something transparent or translucent over the paper, and use that as a guide to make the design in icing or melted chocolate or whatever. Then you freeze it, and when it’s solid, you flip it over onto your frosted cake. I won’t even bother sharing the photo, because there is no technique that compensates for migraine shaky-hand! But she liked it anyway. 

FRIDAY

Tuna noodle

So let it be written, so let it be done. 

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Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

  • 1 cup brown sugar (or less if you're not crazy about sweetness)
  • 1 cup soy sauce
  • 1 Tbsp red pepper flakes
  • 3-4 inches fresh ginger, minced
  • 6-8 cloves garlic, minced
  • 3-4 lb2 ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.

  2. Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.

  3. Serve over rice and garnish with scallions and sesame seeds. 

5 from 1 vote
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Pork banh mi

Ingredients

  • 5-6 lbs Pork loin
  • 1/2 cup fish sauce
  • 3/4 cup sugar
  • 1 minced onion
  • 1/2 head garlic, minced or crushed
  • 2 tsp pepper

Veggies and dressing

  • carrots
  • cucumbers
  • vinegar
  • sugar
  • cilantro
  • mayonnaise
  • Sriracha sauce

Instructions

  1. Slice the raw pork as thinly as you can. 

  2. Mix together the fish sauce ingredients and add the meat slices. Seal in a ziplock bag to marinate, as it is horrendously stinky. Marinate several hours or overnight. 

  3. Grill the meat over coals or on a pan under a hot broiler. 

  4. Toast a sliced baguette or other crusty bread. 

5 from 1 vote
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quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

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Zuppa Toscana

Ingredients

  • 1.25 lbs. sweet Italian sausages
  • 1-2 red onion(s), diced
  • 4 medium red potatoes, sliced thin with skin on
  • 8 oz mushrooms, sliced (optional)
  • 3-5 cups kale, chopped
  • 4 cups half and half
  • 8 cups chicken broth
  • 1 Tbsp minced garlic
  • olive oil for cooking
  • pepper
  • 1/2 cup flour
  • instant mashed potato (optional!)

Instructions

  1. Squeeze the sausage out of the casings. Saute it up in a little olive oil, breaking it into pieces as it cooks. When it's almost done, add the minced garlic, diced onion, and sliced potatoes. Drain off excess olive oil.

  2. When onions and potatoes are soft, add flour, stir to coat, and cook for another five minutes. 

  3. Add chicken broth and half and half. Let soup simmer all day, or keep warm in slow cooker or Instant Pot. 

  4. Before serving, add chopped kale (and sliced mushrooms, optional) and cook for another ten minutes (or set Instant Pot for three minutes) until kale and mushrooms are soft. Add pepper. Add salt if necessary, but the sausage and broth contribute salt already. 

  5. This makes a creamy soup. If you want it thicker, you can add a flour or cornstarch roux or even a few tablespoons of instant mashed potato at the end and cook a little longer. 

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Roasted butternut squash with honey and chili

Ingredients

  • 1 butternut squash
  • olive oil
  • honey
  • salt and pepper
  • chili powder

Instructions

  1. Preheat the broiler to high

  2. To peel the squash: Cut the ends off the squash and poke it several times with a fork. Microwave it for 3-4 minutes. When it's cool enough to handle, cut it into manageable pieces and peel with a vegetable peeler or sharp paring knife. Scoop out the pulp and seeds.

  3. Cut the squash into cubes.

  4. In a bowl, toss the squash with honey and olive oil. You can use whatever proportions you like, depending on how sweet you want it.

  5. Spread the squash in a shallow pan and sprinkle with salt, pepper, and chili powder.

  6. Broil for 15 minutes until the squash is slightly charred.

 

5 from 1 vote
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Calzones

This is the basic recipe for cheese calzones. You can add whatever you'd like, just like with pizza. Warm up some marinara sauce and serve it on the side for dipping. 

Servings 12 calzones

Ingredients

  • 3 balls pizza dough
  • 32 oz ricotta
  • 3-4 cups shredded mozzarella
  • 1 cup parmesan
  • 1 Tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1-2 egg yolks for brushing on top
  • any extra fillings you like: pepperoni, olives, sausage, basil, etc.

Instructions

  1. Preheat oven to 400. 

  2. Mix together filling ingredients. 

  3. Cut each ball of dough into fourths. Roll each piece into a circle about the size of a dinner plate. 

  4. Put a 1/2 cup or so of filling into the middle of each circle of dough circle. (You can add other things in at this point - pepperoni, olives, etc. - if you haven't already added them to the filling) Fold the dough circle in half and pinch the edges together tightly to make a wedge-shaped calzone. 

  5. Press lightly on the calzone to squeeze the cheese down to the ends. 

  6. Mix the egg yolks up with a little water and brush the egg wash over the top of the calzones. 

  7. Grease and flour a large pan (or use corn meal or bread crumbs instead of flour). Lay the calzones on the pan, leaving some room for them to expand a bit. 

  8. Bake about 18 minutes, until the tops are golden brown. Serve with hot marinara sauce for dipping.  

 

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Cheese-stuffed sausages in sauce

A completely degenerate dish. Serve over pasta.

Instructions

  1. Preheat the oven to 400.

  2. Spread about 1/3 of the sauce over the bottom of a baking dish.

  3. Carefully insert one cheese stick inside each sausage. If the end is already open, you can just thread it in. If not, cut a slit. Go slowly so as not to break the skin.

  4. Lay the stuffed sausages on the sauced pan and pour the rest of the sauce over them.

  5. Cover the pan with tinfoil and bake for 40 minutes or so, until the sausages are cooked through. You can take the tinfoil off toward the end if you want the sausages to brown up a little.

  6. Cook some pasta while the sausages are cooking. Heat up some additional sauce if desired. Serve the sausages on top of the pasta with more sauce if desired.

What’s for supper? Vol. 203: Custody of the pies

Every Lent, I try to work out how to write an entire post about food on Fridays without being a complete monster. I futzed around with some html code for a while, trying to get the food pictures to be blurred out with a button that says “remove custody of the eyes” that you can click to see the food, but it stopped being funny long before I figured it out. So here’s some food, you suffering bastards. 

SATURDAY
Turkey bacon wraps, mozzarella sticks and jalapeño poppers

This was popular last week, so I made it again, even though I know this is a tactical error. It could be the most fabulous dish in the world, but if you make it too often, it becomes loathed. Still in the grace period, though. 

I had mine on a multigrain wrap with smoked turkey, bacon, spinach, tomatoes, lacy Swiss, and horseradish sauce. Lots of good sharp flavors. But I have not yet figured out how to arrange the fillings for a wrap in such a way that they are both photogenic and in the right order for wrapping and eating. 

I also bought some miscellaneous frozen snacky things and heated them up. I have to say, Aldi’s bacon has improved immensely in flavor, but their version of jalapeño poppers is nothing to write home about. The texture is bad and it just tastes harsh and slimy. No bueno. 

SUNDAY
Linguine with clam sauce, homemade bread, salad that nobody touched

I made Pioneer Woman’s recipe. It sure is easy, and it’s pretty cheap for a fancy-tasting meal, even if you use fresh lemons and parsley and heavy cream (which you should). Specially yummy with freshly-grated parmesan cheese, which Fishers can have for a treat. 

With some trepidation, I made French bread, hoping against hope that my initial success with this recipe wasn’t just a fluke. It wasn’t! The bread turned out lovely. I made up a recipe card for four loaves, with a few adaptations and reassurances. 

Jump to Recipe

I didn’t score one loaf deeply enough, though, and the poor thing sploded. 

My father came over, bearing a used glockenspiel. Yes, he asked first, and yes, I said he should bring it over, and that we wanted it. We do! We’re just … taking a little glockenpause for a few days now.

Oh, I had my heart set on making mango royale for dessert, but my little plebes requested ice cream pie, instead.

We made it with graham cracker crusts, two kinds of ice cream, chocolate and strawberry and butterscotch sauce, Frozen II marshmallows, and of course blobs of store brand kool whip. It was, of course, delicious. 

MONDAY
Beef vegetable soup; hot pretzels

I thought the kids were still bananas about beef barley soup, but I got a wilting, “oh, okay” response when I told them I was making it, so I switched plans mid-shopping and decided to make minestrone, but with beef. So it had onions, carrots, potatoes, tomatoes, wine, pasta shells, beef, and mushrooms. The result was hearty, but a little incoherent, and the broth was thinner than I would like. 

Next time I’ll add some tomato paste and probably skip the mushrooms, and add peas. I wrote up a recipe card incorporating the changes I’ll make next time. 

Jump to Recipe

I sold it by calling it “Little Bear Birthday Soup.” 

This is the exact look I had on my face while I was serving it, too.

It went over okay. There was leftover bread and also hot pretzels. 

TUESDAY
Mardi Gras, and Corrie’s birthday!

We killed two birds with one stone and went to Chili’s. The original plan was to go to one of those Japanese restaurants where they put on a little show and cook things right on the table in front of you, but when I asked one of the kids if she wanted to go there, she said she wasn’t sure, because she doesn’t really like Italian food. So we went to Chili’s. 

The birthday girl ordered nothing but side dishes: Fries, steamed broccoli, mandarin oranges, and corn. 

We had a nice time! My kids may be goons, but they care about each other. 

And then sometimes spontaneously tell the entire plot of Gawain and the Green Knight while waiting for the food.

Then we came home and had some cake. Corrie had requested an Otis (from Milo and Otis) cake with a pink bow. 

I made the bow and tongue by putting Starbursts in the microwave for a few seconds, mooshing them into shape, adding details with a knife, and freezing them. I’ve been meaning and meaning to try my hand at fondant, but honestly, this seems just as good (as long as you can find the right colors), and it has to taste better. 

She was pleased with my efforts.

She was pleased, pleased, pleased all day long. 

She finally unwrapped the giant dinosaur we bought when it was on sale in December and have been hiding in our bedroom since then. We have a pretty small bedroom, and it also has a treadmill, a sewing machine, a folding desk, a heater, and miscellaneous heaps of garbage in it, so the oversized dinosaur was something of a trial for us all. I had to keep covering and re-covering it with a blanket, and it kept poking out. It got the point where Corrie would come in, see a piece of tail or snout sticking out, and go, “oops!” and cover it with a blanket herself, so it wouldn’t ruin the surprise. However, five-year-olds are magical and unpredictable creatures, and she was delighted with her surprise dinosaur, and promptly named it “Tall-y Tall.” 

The rule is that very intelligent, imaginative kids come up with profoundly dull names for their toys and pets. This is the way. (She also has a smaller dino named “Dino-dino.”)

Her other big present was a Super Corrie outfit she’s been longing for. I was up until 2 a.m., and there was a lot of this kind of thing

but I finished it, by gum! And she loves it. Her powers are Rainbow Powers and Flying (and, if you hit her in the right mood, really fast cleaning). 

(I hemmed it later in the day. I just needed to measure it first! The cape has a panel of sparkly blue down the back.)

Oh, here’s what I had at Chili’s. One of those miscellaneous American Buckets Of Shiny Food. It was good.

Ayyyy, Fat Tuesday. 

WEDNESDAY
Grilled cheese and cream of tomato soup

Ash Wednesday, of course. Grilled cheese and tomato soup from a can never tasted so good.

THURSDAY
Hamburgers with mushrooms, chips, veggies and hummus

Nothing much to report. I had a carton of mushrooms left over from the soup, so I sliced them up and sautéed them in olive oil for the burgers.

I, virtuous, skipped the chips. 

FRIDAY
Pahster, I guess.

We have been on vacation this week, but my car has been in the shop, lying back and having money poured into it, so we didn’t go anywhere or do anything, and anyway, the first week of Lent is always a tricky time to go vacationing. It was okay, though! The kids just lurked about harassing each other and throwing popcorn and orange peels on the floor, and it was kind of nice. I like those kids. I wish they would eat my soup, though. 

 

5 from 1 vote
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French bread

Makes four long loaves. You can make the dough in one batch in a standard-sized standing mixer bowl if you are careful!

I have a hard time getting the water temperature right for yeast. One thing to know is if your water is too cool, the yeast will proof eventually; it will just take longer. So if you're nervous, err on the side of coolness.

Ingredients

  • 4-1/2 cups warm water
  • 1/4 cup sugar
  • 2 Tbsp active dry yeast
  • 5 tsp salt
  • 1/4 cup olive or canola oil
  • 10-12 cups flour
  • butter for greasing the pan (can also use parchment paper) and for running over the hot bread (optional)
  • corn meal for sprinkling on pan (optional)

Instructions

  1. In the bowl of a standing mixer, put the warm water, and mix in the sugar and yeast until dissolved. Let stand at least five minutes until it foams a bit. If the water is too cool, it's okay; it will just take longer.

  2. Fit on the dough hook and add the salt, oil, and six of the cups of flour. Add the flour gradually, so it doesn't spurt all over the place. Mix and low and then medium speed. Gradually add more flour, one cup at a time, until the dough is smooth and comes away from the side of the bowl as you mix. It should be tender but not sticky.

  3. Lightly grease a bowl and put the dough ball in it. Cover with a damp towel or lightly cover with plastic wrap and set in a warm place to rise for about an hour, until it's about double in size.

  4. Flour a working surface. Divide the dough into four balls. Taking one at a time, roll, pat, and/or stretch it out until it's a rough rectangle about 9x13" (a little bigger than a piece of looseleaf paper).

  5. Roll the long side of the dough up into a long cylinder and pinch the seam shut, and pinch the ends, so it stays rolled up. It doesn't have to be super tight, but you don't want a ton of air trapped in it.

  6. Butter some large pans. Sprinkle them with cornmeal if you like. You can also line them with parchment paper. Lay the loaves on the pans.

  7. Cover them with damp cloths or plastic wrap again and set to rise in a warm place again, until they come close to double in size. Preheat the oven to 375.

  8. Give each loaf several deep, diagonal slashes with a sharp knife. This will allow the loaves to rise without exploding. Put the pans in the oven and throw some ice cubes in the bottom of the oven, or spray some water in with a mister, and close the oven quickly, to give the bread a nice crust.

  9. Bake 25 minutes or more until the crust is golden. One pan may need to bake a few minutes longer.

  10. Run some butter over the crust of the hot bread if you like, to make it shiny and even yummier.

 

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Instant Pot Everything Soup

Ingredients

  • olive oil
  • 1 med onion, diced
  • 3 carrots diced
  • 1 lb mushrooms, sliced
  • 28 oz canned diced tomatoes with juice
  • 2 small cans tomato paste
  • 2.5 lbs chuck roast
  • 1.5 cups red wine
  • 6 cups beef broth
  • 1 cup frozen peas
  • 3 med potatoes, peeled and diced
  • 1 cups water
  • salt and pepper to taste

Instructions

  1. Put the onions, carrots, and olive oil in the pot and press "sauté" and then the "+" button until it reads 10 minutes. Cook, stirring occasionally, until vegetables are slightly soft Add pepper to taste.

  2. Add beef and press "sauté" again, stirring occasionally until beef is slightly browned.

  3. Add the rest of the ingredients, including 3 cups of water. Stir to combine the tomato paste. Close the top, seal the vent, and press "soup."

  4. Quick release, but be ready for a bit of spraying!

What’s for supper? Vol. 179: Stuffed grape leaves and Käsewegfall

Let’s have a pahty! Here’s what we ate this week (and don’t miss the video of Benny and Corrie rolling grape leaves like pros):

SATURDAY
Hamburgers and chips

I know I always say I have no memory of Saturday, but this time I really mean it. 

SUNDAY
Chicken sandwiches with basil and tomato

This was supposed to be chicken caprese sandwiches, but I tragically forgot to buy mozzarella. They were still good, but the Käsewegfall loomed large. I had mine with salt and plenty of pepper, balsamic vinegar and olive oil on ciabatta bread.

I also like this sandwich with salami instead of roast chicken, which makes it even easier and cheaper.

Then we went to see Toy Story 4 at the drive in movie, where we discovered, as we re-discover each year, that my vehicle simply will not play the radio with the lights off. The movie was just okay anyway. Our popcorn game, though, was on point. 

MONDAY
Pork ramen

Meh. Sometimes this is a really enjoyable meal, but it fell a little flat. Maybe it was just too humid for ramen. I sliced the pork thin and sautéed it lightly in sesame oil, then finished cooking it in soy sauce. We had soft boiled eggs, scallions, crunchy noodles, pickled ginger, and sesame seeds.

Anyway, I produced hot food. Two cheers!

TUESDAY
BLTs and tiramisu

Birthday! The birthday girl requested BLTs and tiramisu. I can’t claim we have any particular family recipe for BLTs, except that I think we’re up to seven pounds of bacon, which seems excessive to me, especially since I didn’t get the memo that it was okay to take more bacon because somebody went out and bought two more pounds. 

Damien made the tiramisu using this recipe. Pretty tickled that the kids often choose this as their birthday treat. When I was that age, my heart’s desire was a cake in the shape of Garfield. My mother rented a pan and spent an entire day following a guide for where to put little blobs of icing in Garfield colors. Man, I hope I thanked her. 

Here’s an unglamorous shot of the tiramisu in the middle of being demolished.

People added shaved chocolate to their individual pieces.

WEDNESDAY
Pork gryos, fried eggplant, stuffed grape leaves

It had been a big week of being hunched over a computer screen, so I was really glad to throw myself into a big kitchen project. 

I’ve been wanting to make stuffed grape leaves forever. The wild grapes in the yard are having quite a year, so the kids had no trouble finding some fine, clean specimens. We followed this recipe from Saveur, more or less, which makes 60 grape leaves. It’s not hard, but there are many steps. You have to make the rice filling and let it cool, then boil the grape leaves, dunk them in ice water, and dry them, then roll them, then steam them. 

Here is Benny gathering mint, which, as always, is also having quite a year:

And here she is drying off the grape leaves:

The girls did so well rolling them! I was truly impressed at how good they are with their little paws, and also how good Benny is at explaining what she’s doing. At one point, Corrie shouts, “I have a idea! Let’s have a pahty!” She says this several times a day, every day, just in case. Check out her proud smile at the end. 

You know, we’re all having quite a year.

The recipe says to put three layers of leaves in the bottom of the pot to prevent scorching, but I had run out, so I used parchment paper instead. We only made about 30, since I didn’t think people would eat them. 

They turned out so well! You squeeze a little lemon juice on top and have them with yogurt sauce. These are not perfect grape leaves, but they held together and tasted good, and we had a nice time making them. 

I don’t know how to describe the flavor of grape leaves. Not cabbage, not asparagus. They have a sort of cool, woody, herby taste, and they are much more tender than I was expecting. The filling we used was packed with herbs, and the whole thing was somehow both oily and refreshing. I’d like to start making these at least once a year, when the leaves are abundant.  

We also had pork gyros. I marinated the meat in the morning and Damien cooked it outside on the grill. So zippy and tasty. I’ll add a recipe card for the marinade at the end.

I used up all the tomatoes in the marinade, so we had the meat wrapped up in pita with just cucumbers, french fries, yogurt sauce, and hot sauce. Tasted perfect to me. Although honestly I have never gotten used to french fries being in there, and will probably skip it next time. So sue me. My mouth thinks it’s weird to have fries and bread in the same bite. But overall, this was a stupendous meal.

While he was cooking the meat, I fried some eggplant. You have to cut and salt the eggplant ahead of time to draw the moisture out, but the batter is simple and they fry quickly. I love this recipe because it tastes a little bland with the first bite, but this amazing warmth starts to sneak up on you until it’s quite a little pahty in your mouth. Wonderful texture, too — crisp and knobbly, with soft, tender eggplant inside. Very, very fond of fried eggplant. Recipe card at the end. 

THURSDAY
Tuna noodle

I promised the kids tuna noodle, but then realized we’d be out of town on Friday. But a promise is a promise. Damien and I went out for an evening run at dinner anyway, so I really wasn’t hungry when we got back. I think I had beans and pita bread and a plum or something around 10 PM. Summah! 

FRIDAY
And away we go. Oh, there are still adults in the house, so there, robbers. 

Here are some recipe cards:

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Fried eggplant

You can salt the eggplant slices many hours ahead of time, even overnight, to dry them before frying.

Ingredients

  • 3 medium eggplants
  • salt for drying out the eggplant

veg oil for frying

3 cups flour

  • 1 tsp baking powder
  • 1 Tbsp cumin
  • 1 Tbsp paprika
  • 1 Tbsp red pepper flakes
  • 2-1/2 cups water
  • 1 Tbsp veg oil
  • optional: kosher salt for sprinkling

Instructions

  1. Cut the ends off the eggplant and slice it into one-inch slices.
    Salt them thoroughly on both sides and lay on paper towels on a tray (layering if necessary). Let sit for half an hour (or as long as overnight) to draw out some of the moisture. 

  2. Mix flour and seasonings in a bowl, add the water and teaspoon of oil, and beat into a batter. Preheat oven for warming. 

  3. Put oil in heavy pan and heat until it's hot but not smoking. Prepare a tray with paper towels.

  4. Dredge the eggplant slices through the batter on both sides, scraping off excess if necessary, and carefully lay them in the hot oil, and fry until crisp, turning once. Fry in batches, giving them plenty of room to fry.

  5. Remove eggplant slices to tray with paper towels and sprinkle with kosher salt if you like. You can keep them warm in the oven for a short time.  

  6. Serve with yogurt sauce or marinara sauce.

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

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Marinade for pork gyros

Marinate thinly-sliced meat for several hours, then grill over the coals or broil in the oven. Serve wrapped up in pita with cucumbers, tomatoes, french fries, hot sauce, and yogurt sauce. This marinade is enough for about five pounds of meat. 

Ingredients

  • 4 medium tomatoes diced and smashed a bit
  • 2 onions grated
  • 2 Tbsp oregano (or a large handful of fresh oregano, chopped)
  • 1/2 cup olive oil
  • 3/4 cup lemon juice
  • 2 Tbsp paprika
  • 12 cloves garlic, crushed or minced
  • kosher salt and pepper

What’s for supper? Vol. 174: Tiramisu! OH!!!!!! Tiramisu.

Another birthday! The birthday girl asked for Damien’s tiramisu. Without even having to ask, he got plenty of help from Corrie. Here, I ask Corrie about the ingredients she’s using:

And now you know. (If you need it to be more specific, here is the recipe he uses.) He made it without shaved chocolate out of respect for my migraines. I forgot to take a pic, but here is a slice from ages past:

We love tiramisu, not only for the heavenly taste, but because we get to sing the song. When Irene was little, she used to sing the Kalamazoo song from Wonderpets — only she would go, “Tamazooooo . . . OHHHHHH!!!!! . . . Tamazoooooo . . . ” and on the “ohhhhh” part, she would tip her chin up and close her eyes and howl like a little wolf. So all day long, there was a lot of happy howling. 

SATURDAY
Cumin chicken with chickpeas and tabbouleh

I’ve had a hankering for tabbouleh for weeks now. Unfortunately, this meal did not dehanker me. I couldn’t find any bulghur, so I used couscous. That would have been fine, but I didn’t drain it properly, and it was soggy. The flavor was good, though, and I’m not gonna pretend I didn’t have it for lunch the rest of the week. I made it with lemon juice, kosher salt and pepper, tomatoes and cucumbers, and lots of fresh parsley and mint. And yes, that was me saying “Wait a minute!” out loud in the produce aisle, quickly googling “is wild mint edible” and then thriftily putting back the store-bought mint. Take that, invasive species. 

I also put mint in the lemony onions, because I forgot to save back parsley; but I forgot to eat any onions, so I don’t know if it was good. 

The cumin chicken with chickpeas and yogurt sauce and pita is a reliably yummy meal, and once again I must emphasize that if you never have the chicken skin that’s been roasted after marinating in cumin and yogurt, your life has been a sham.

I also intend to roast many more chickpeas this summer. These chickpeas in the picture are a little less crunchy, which is how the kids like them, Little olive oil and whatever seasoning you like, and if you take your time and roast them until they’re crunchy, they make a wonderful snack. 

SUNDAY
Grilled ham and cheese pita pockets, strawberries, fries

This is an ideal childhood meal. Adorable round sandwiches, fried gently in butter, cheerfully patterned like a giraffe, and stuffed with melted cheddar and a slice of ham. 

So of course they all acted like I was serving them garbage stuffed with garbage. Ingrates! 

MONDAY
Hamburgers, chips, raw broccoli

As you can see, I was eating a hamburger in bed. I had a reason, but I forget what. 

TUESDAY
BIIIIIIIG SANDWICHES, party mix, tiramisu

One morning, when Clara was a toddler, she was having a bad day, feeling sick, screaming at everything. We finally just put her to bed, and she slept for hours and hours, all day long. Clara was this teeny, weeny little person. Her middle name is “Petra,” but her sisters used to call her “Clara Paper,” because she was so fair and slight, with enormous grey eyes, a heavy mop of dark gold curls.

When she finally woke up, it was almost dinner time, and we asked what she would like to eat. She said in her squeaky little voice, “I want . . . I want BIIIIIIIIIIIG SANDWICHES!” and pointed straight up to the ceiling. So that’s what we call it now, when we have sandwiches with everything possible on them. AND TODAY, THAT LITTLE GIRL IS GRADUATING FROM HIGH SCHOOL.

So this Tuesday was Dora’s birthday, and she modestly asked for Big Sandwiches, party mix, and tiramisu for her birthday meal. For my big sandwich, I had roast beef and capicola, provolone, tomatoes, and bacon.

It turns out I can’t eat party mix unless I want to spend the rest of the day listening to my heart try to escape from my chest, so that’s exciting. The bacon stays, though. 

Here is the birthday girl admiring how well her new salt lamp deionizes things and whatnot. 

WEDNESDAY
Faintly gingery pork, peppers, onions, mushrooms; corn on the cob

I cut up a bunch of pork, Corrie cut up a bunch of peppers, and then I called Clara and told her to cut up a bunch of green and sweet peppers and onions and mix it all together with a bottle of ginger salad dressing. This is how most meals get made at my house: as a group effort, over the course of many hours, with phone calls. It’s a miracle we don’t all just eat hamburgers in bed every day. 

So I spread it all in some shallow pans and stuck it under the broiler.

I had it in my head that everyone loves this meal, but it turns out I love it and everyone else has been barely tolerating it. OH WELL. To be fair, the marinade turned out to be extremely bland, and did not produce the gingery wonderland I was anticipating. 

I also boiled up some corn on the cob. Shucking the corn helped Corrie through that awful, painful transition between watching TV (happiness) and not watching TV (intense and intolerable suffering).

THURSDAY
Drunken noodles with beef

I’ve made this once before, after modifying a Jet Tila recipe. My recipe card is at the end.

I did all the chopping and stuff in the morning, and had it all laid out in separate bowls like on a cooking show

so it came together really quickly when it was supper time. You boil up the noodles and set them aside, then brown up some garlic, add egg and peppers, then add beef and onions, then put the tomatoes, sauce, and noodles back in, and heat it all through. I made TONS of it, because I can’t help myself. Happily, it’s good cold.

I’m not sure if it was better this time, or if I was just hungrier because I didn’t snack on a full meal’s worth of ingredients while I was still cooking. Either way, it was delicious. A really zippy, flavorful sauce, but not too terribly spicy (and some people added red pepper flakes). The fish sauce mellows out just enough and is right at home with the beef and tomatoes. 

A great all-in-one meal, and you could use different kinds of meat or seafood. One of my kids put parmesan cheese on it. I don’t even freaking know what to say. Don’t do that. 

FRIDAY
Tuna boats, smiley fries

According to tradition, we’ll be going out to eat with the graduating senior, while the people at home toil with tuna. I’m not sure what I will order, but she chose an Italian restaurant, which is always good, and someone else will be cooking, which is always always always always good.

Okay, here are the recipe cards!

 

5 from 1 vote
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Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant. 

Ingredients

  • 18 chicken thighs
  • 32 oz full fat yogurt, preferably Greek
  • 4 Tbsp lemon juice
  • 3 Tbsp cumin, divided
  • 4-6 cans chickpeas
  • olive oil
  • salt and pepper
  • 2 red onions, sliced thinly

For garnishes:

  • 2 red onions sliced thinly
  • lemon juice
  • salt and pepper
  • a bunch fresh cilantro, chopped
  • 32 oz Greek yogurt for dipping sauce
  • 3 cloves garlic, minced or crushed

Instructions

  1. Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours. 

    About an hour before dinner, preheat the oven to 425.

    Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

    Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

    The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

  1. While the chicken is cooking, you prepare your three garnishes:

     -Chop up some cilantro for sprinkling if people like.

     -Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro. 

     -Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper. 

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

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Drunken noodles with beef (after Jet Tila)

This is a less-spicy version. For more heat, use jalapenos or other hotter peppers, leave the membranes and seeds in and add red pepper flakes before or after cooking. 

Ingredients

Sauce:

  • 6 Tbsp soy sauce
  • 6 Tbsp oyster sauce
  • 9 Tbsp fish sauce
  • 6 Tbsp sugar
  • 2 Tbsp Sriracha or hot sauce
  • 2 Tbsp minced garlic
  • 6 oz fresh basil leaves in a chiffonade (sliced into thin ribbons)
  • 30+ oz wide rice noodles

canola oil for cooking

  • 8 Tbsp minced garlic
  • 8 eggs beaten
  • 6 serrano chiles or jalapeños, seeded and sliced thin
  • 2 lg onions, sliced thin
  • 4 oz fresh basil, roughly chopped
  • 2-3 pints grape tomatoes, halved
  • 3-4 lbs roast beef, sliced as thinly as possible

Instructions

  1. Cook the rice noodles according to directions, and set them aside. 

    Combine the sauce ingredients in a small bowl. 

    Heat a very large sauté pan with oil and brown the minced garlic. Add chiles and beaten eggs, and scramble in the pan until the eggs are in cooked bits. 

    Add onion and sliced beef and cook until beef is barely browned. 

    Add cooked noodles, tomatoes, chopped basil leaves, and sauce. 

    Keep stirring and combining until everything is saucy and hot. Serve immediately. 

What’s for supper? Vol. 162: It’s the chim churriest time of the year!

Here I am at the airport, waiting to fly to Chicago for the FemCatholic Conference! I can even list all the many things I’m looking forward do about this weekend. It’s going to be awesome.

But first, the food! Here’s what I’m having for lunch right now:

Bland, but not terrible. I did dribble tzatziki sauce all over my shirt. And here’s what else we dribbled on ourselves this week:

SATURDAY
Grilled ham and cheese, sweet peppers and dip

Nothing to report. I didn’t take a picture.

SUNDAY
Birthday pizza and cake

Yes, Corrie’s birthday! She asked for only one present: A Chompo bar. I know Chompo Bars have a soft nougat part inside, and there is a chewy caramel part around that, and the outside is chocolate with nuts; but Corrie said they are all chocolate with no nuts and with a green wrapper, and when you’re the birthday girl, you get to say what’s q-p-m and what’s c-r-n. So I printed out a wrapper and glued it to a Hershey bar

and she ate the whole thing herself, because she was the birthday girl.

She had also asked for a Puffin Rock cake, but without any puffins or anything on it.

I’m not gonna claim it wasn’t 40% tin foil, but she liked it. Bababa boo!

She also requested pizza and Abba. Can do.

MONDAY
Chicken quesadillas, nacho chips

I coated the chicken breasts with olive oil, then dusted them generously with chili lime powder, and roasted them, then cut them into thin slices, and sprinkled it in with the cheese in the quesadillas. Quesadillas are awesome. They are another food I never ate until I was in college, or possibly in my 30’s. It just goes to show.

I forgot to take a picture of this as well, so here’s a photo of quesadillas of yesteryear, back when there was still a sun.

TUESDAY
Out for pizza!

Because it’s vacation, that’s why. We got almost all the way through the meal before Corrie discovered that one wall was entirely covered with mirrors.

WEDNESDAY
Fettuccine with ragù, garlic bread

Damien made this. He always uses this Deadspin recipe, but it turns out different every time! I liked this iteration a lot. Very tender but you could really taste the wine, and the anchovies could not be denied. It’s ground meat, milk, vegetables, a little tomato paste, wine, and misc. If you thought a pasta meat sauce needed to be red, prepare to be the wrongest person in the world, that’s all.

Clara made enough garlic bread to . . . I can’t think of something that you need a lot of things for. It was good garlic bread.

THURSDAY
Beef skewers with chimichurri, honey goat cheese, fig paste, cranberries, snap peas, and crackers

Some much-anticipated guests had their travel plans derailed, so that was a bummer, but we did have a good meal. This beef is much better threaded on skewers and grilled over the coals, but it was still far to Februaryish to send Damien out into the yard, so I just sliced the beef thin, doused it in olive oil and salt and pepper, and roasted it in the over right under the broiler.Then I just set out bowls of everything else and let people put together their own combinations.

Chimichurri:

Pickled onions:

Yum.

FRIDAY

Tuna noodle casserole again, because (a) it’s vacation and I will say yes to anything, as long as it’s not a lot of trouble, and (b) I won’t even be in the same time zone by dinner time!

Here’s some recipe cards:

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Beef skewers

We used a cheap cut of oven roast and it turned out just great (but I'm sure steak would be good, too!). Serve with chimichurri and pickled onions for a wonderful treat. 

Ingredients

  • beef
  • olive oil
  • salt and pepper

Instructions

  1. Soak wooden skewers in water for at least half an hour before skewering meat. 

  2. Slice beef across the grain into wide strips, trimming off fat if necessary. Thread them, accordion style, onto the skewers.

  3. Build the fire and let it die down to coals. 
    Just before cooking, drizzle the skewers with olive oil, salt, and pepper. Then lay the skewers over the grill, turning occasionally, until they are sizzling. 

  4. Serve with chimichurri and pickled red onions. 

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Chimichurri

Dipping sauce, marinade, you name it

Ingredients

  • 2 cups curly parsley
  • 1 cup Italian parsley
  • 1/4 cup dried oregano (or fresh if you have it)
  • 1 Tbsp red pepper flakes
  • 2 Tbsp minced garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/4 cup red wine vinegar
  • 1 cup olive oil

Instructions

  1. Put all ingredients except olive oil in food processor. Whir until it's blended but a little chunky. 

  2. Slowly pour olive oil in while continuing to blend. 

 

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Pickled red onions

A nice side dish for beef skewers with chimichurri

Ingredients

  • 2 red onions, sliced thin
  • 1 cup chopped cilantro
  • 1 cup red wine or cider vinegar
  • 1/3 cup sugar
  • water

Instructions

  1. Dissolve sugar into vinegar. Add onions and cilantro. Add water if necessary to cover onions. Cover and let sit for several hours before serving. 

What’s for Supper? Vol. 155: I didn’t get a fa la la out of that guy!

Fast away the old year passes! Fa la la la la, la la la la!
Glad it’s gone, you bet your asses! Fa la la la la, la la la la!

I skipped What’s For Supper? last week because we had a ton of convenience food, since everything else last week was so very far from convenient. You know how it is. There were a few standout meals, though, mainly on my birthday.

Damien made me a wonderful shrimp fettuccine, which includes cooking the pasta in water in which the shrimp shells have been boiled, so the whole meal has a bright oceanic feel to it. He uses the Deadspin recipe.  Love this meal so much.

Then we had cheesecake with cherry topping, which Corrie volunteered to deliver while singing “Happy Birthday.” I died.

The next day the man and I went to the Museum of Russian Icons in Clinton MA. If there’s any way you can go, I can’t recommend it enough. But, like, eat some protein first, and rest up, because it is intense. It’s small and well-organized, and offers a good amount of information without getting in the way of the icons. We had all day to be there, but we had to leave after about an hour and a quarter, because I was full up. Just absolutely full up.

Then we stopped at the Old Timer, which is everything a beloved little old creaky varnished wooden Irish tavern with cloudy windows ought to be. We had a couple of pints and then told the bartender we were ready to head out. Then he brought us another round. I guess he misheard us, but I wasn’t going to argue, because it was my birthday. We did leave eventually, strolled around in the nippy air, and decided that middle eastern food was calling us from a little place called Zaytoon. Not fancy, but oh man, that food. I had some kind of lamb thing

with rice and lentil soup and all sorts of yumminess

who can say what? (I mean obviously that is hummus and bean salad, but there were mysteries sprinkled throughout.) The guy running it was also immensely genial and hospitable. They had a lavish buffet, too, which I will definitely check out if we ever go back. All in all, it was a perfect day, and I don’t deserve to be this happy, but I just can’t help it!

SATURDAY
Grilled ham and cheese, chips

You guys know what grilled ham and cheese looks like! Like this, from some other Saturday. We have this sandwich on Saturdays a lot, it’s true.

SUNDAY
Roast beef sandwiches, fries

Chuck roast was super cheap, so I got two big ‘uns, and Damien crusted them with tons of salt, pepper, garlic powder, and oregano, then browned them up in a heavy pot in olive oil, then put them in a 325 oven for about an hour and forty minutes. Then he let them rest a bit and sliced it up.

We had the meat on toasted rolls with horseradish sauce and provolone.

This, too, is actually a previous sandwich. It’s hard to believe, but I think I may have eaten this week’s roast beef sandwich without taking a picture first.

MONDAY
Creamy roast mushroom soup, deli sandwiches

I tried this nice recipe from Damn Delicious, knowing full well that two kids and I would enjoy it, and the rest of them would be complete jerks about it, even though we were also having sandwiches and I had no intention of forcing soup on anyone. Here’s a picture of one such sandwich, just to prove I did sustain them in their sorrow.

They were nice sandwiches, too, with ciabatta bread, olive oil and vinegar, smoked turkey, salami, and even some shredded prosciutto, because my daughter who works in a deli got her hands on a prosciutto end, duh-rool, duh-rool.

Look, look at the lovely roasted mushrooms! Lovely.

The soup was rich and gently savory, just what a creamy roasted mushroom soup ought to be. I took this pic before it finished cooking, so the finished product was an earthier shade.

Sometimes I rush through soups and just chuck everything in and let it sort itself out, but this time I did it step by step and let the flavor develop.

I . . . couldn’t tell the difference. I like soup. Good soup, bad soup, hurry-up soup, proper soup, whatever. The only time I absolutely refused to eat some soup was when I had thriftily turned a Thanksgiving turkey carcass into about four gallons of soup, slipped in a puddle, and spilled the entire pot under the refrigerator, and all the kids cheered. I forget what it was that was so horrible about that soup, but it was bad enough that I was relieved I only had to clean it up, and not eat it.

Damien also made Alton Brown’s eggnog, which is superb. It’s like dessert in a cup, and nicely boozy. He snickered at me (Damien, not Alton Brown) for licking out my cup to get all the boozy, nutmeggy, creamy foam, but whose fault was that?

TUESDAY
Christmas brunch, Chinese food

Christmas! Yes. We went to 10 PM Mass (no midnight Mass available this year, to my mixture of disappointment and relief) the night before. Corrie was Corrie.

and we are we.

and then we bundled them off to bed, finished up the stockings and such, and then in the morning we could just chilllllll out with our presents and our candy and our filthy eastern ways.

We had our traditional brunch of Pioneer Woman’s cinnamon rolls, a mountain of bacon, grapes and clementines. I made the dough for the cinnamon rolls the night before, and honestly, this year ends that tradition. It’s not hard, but they somehow turn out a little worse each year, and nobody really looks forward to them except out of habit. So I need to come up with some other kind of nice baked good for a Christmas morning tradition. I didn’t even take a picture this year. Here is some Christmas morning cinnamons rolls of yesteryear:

For supper, we always have Chinese take out. I didn’t even know this is a Jew thing to do; we just happen to have very good restaurant 1/10 of a mile down the road from us, and we all realized one year that Christmas is delicious enough, and we didn’t need to salt it with the tears of an exhausted cook. Behold the Pu Pu Platter for 16:

I did cook up a giant pot of rice, because I love my family. BUT NO VEGETABLE.

WEDNESDAY
Pu Pu leftovers, shrimp cocktail

The shrimp was actually supposed to be for Christmas eve, but we found ourselves unable to find even a shrimp-sized empty spot in our bellies. I made a concerted effort not to have too much food this year, but guess what? We had too much food.

THURSDAY
Spaghetti and meatballs

The children had begun to develop a bad attitude toward Chinese food, so we had the opposite, which is spaghetti and meatballs. You need to shut about about spaghetti being Chinese. Nobody wants to hear that. I’ll put my recipe card for basic meatballs at the end.

Maybe you noticed, we had a misunderstanding and one of the kids used the big holes to grate up the parmesan cheese, so we had parmesan shreds. You know? It was pretty good! Parmesan will melt when it’s not grated up with bits of fluffy wood pulp. Guys, we have so much nice cheese in the house, I have lost track of what cheeses we currently have.

FRIDAY
Pizza

And we’re off to learn everything we need to know about insulin pumps! Alas, our insurance doesn’t cover traditional pumps such as what you can buy from Home Depot, so we have a bit of a trip ahead of us.

Speaking of ahead of us, New Year’s Eve is coming right up, so if you hold out a little bit longer, you can make it the rest of the year without eating any more vegetables. Last year, we had a make-your-own sushi party, and it was so so so much fun, so we’re doing it again.

Last year’s shopping list: Nishiki rice and several packages of nori, soy sauce, rice vinegar, wasabi, pickled ginger, roe, tuna steaks, some seared and seasoned tuna, maybe some canned salmon for the sissies, fake crab legs, toasted sesame seeds, avocados, mangos, and carrots and cucumbers for pickling. We made cones, rather than rolls, and everyone found something to like.

Not sure what we will do for dessert. A few weeks ago, I snapped up some cannoli shells, which are hard to find around here, so we may have the cannoli we didn’t manage to make on Columbus Day. If crab rangoon goes with a Pu Pu platter, than cannoli go with sushi. Fa la la la la!

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve.