Tag: fish

What’s for supper? Vol. 382: All hands on deck

IS it Friday? Apparently it is Friday! Happy Friday. Today, the last kid has her last day of school (the other schools let out last month, last week, and earlier this week, respectively).

We’ve had hot, sunny weather all week, and countless numbers of ceremonies and little parties and I don’t even know what else, and I’ve been spending every spare minute working on the pool deck, and it just this minute started raining. Which is good, because I have been neglecting my garden in favor of working on the deck. 

We had some quick but delicious meals this week, with a real summery feel to them. Here’s what we had:

SATURDAY

Saturday was Sophia’s graduation! Little Baby New Year, all done with high school. 

Our first kid to graduate from Catholic high school. And that’s six out of ten kids done with high school!

After graduation she went to a friend’s party, and then we went out to eat, to the restaurant of her choice. Which was CHILI’S, because we have raised her right. Then we got ice cream, and I picked ginger ice cream, which is now on my list of things to make this summer. So refreshing. I want to make ginger ice cream with coconut, and mango ice cream with pecans, or some combination like that. 

SUNDAY
Roast beef sandwiches with swiss and chimichurri

Sunday after Mass I made some chimichurri

Jump to Recipe

and got started on the deck, and Damien cooked the roast beef. I attached three legs with carriage bolts on one side and screwed a big X, to reinforce it.

I didn’t bother trying to make the legs even because the ground is so uneven. Just literally leaning into that whole situation.

I’m using all salvaged wood, so a lot of the work is removing old nails and screws and extra bits of wood, and also I’m determined to do as much by myself as possible, so everything took a million billion years, and I truly don’t know what I’m doing, andI disturbed an awful lot of angry ants, so by the time it was dinner, boy oh boy, did that sandwich taste good.

Damien cooked the meat by seasoning it very heavily, like absolutely crusty, with salt, pepper, and garlic powder, and then he sears it in hot oil with a bunch of whole garlic cloves. Then he roasts it at 350 for about 45 minutes, and begins checking it for doneness. We like it quite rare, and it turned out juicy and tender and perfect. 

The chimichurri was also excellent.

Jump to Recipe

It’s like the flavor equivalent of if a toddler who just took a bath and escapes from his mother and goes and rolls around in the newly-mowed grass, and it’s the best thing that ever happened to him. 

MONDAY
Scrambled duck eggs with sausage on homemade biscuits

I prepped the biscuit dough in the morning, mixing the dry ingredients in one bowl, and the eggs and milk in another, and I shredded the butter on a box grater and then froze it. (If I’m going to make the dough right away, I freeze the butter first, and then grate it directly into the dry ingredients.) 

Jump to Recipe

Spent some more time on the deck, drilling out the holes for the leg bolts. I couldn’t put the legs on yet, because the deck still needed to be flipped, and I didn’t want it to be too heavy. I also worked on leveling out the ground to seat the post bases, close enough so you can jump off the deck into the pool, but not so close that it damages the pool. 

As I dug and measured and dug again and measured again and cussed and dug, I started having some massive flashbacks of the neverending pool prep we did a few years ago, when we kept digging and digging, trying to find some magical, mystical strata of ground that was not rocky (so it wouldn’t ruin the pool floor) but level (so the pool wouldn’t tip over), and every time we removed a rock, it turned out to be a GIANT ENORMOUS BOULDER, and when we got it out, ope, look at that, the ground wasn’t level anymore. And we DID truck in sand to level it off, but somehow it wasn’t that simple, and I remember it taking something like seventeen years to finish. So that’s why I want to do the deck myself! Because if I’m gonna suffer, at least I’ll only have one person mad at me (myself). 

So about half an hour before dinner I rushed in started sausages cooking, and threw the biscuit dough together, and baked twelve enormous biscuits. They turned out with a wonderful texture, just pillowy soft inside with a thin, crackly, buttery shell on the outside

but they tasted like straight baking soda. I have no idea what happened. Same recipe I always use. Is it because I broke up the assembly process? Is it because the butter was frozen? No idea. But I scrambled up a bunch of eggs and had the kids make orange juice, and it was a good enough meal.

After dinner I did get the kids to help me flip the deck over into the bases, and then while they held it, I attached the other three legs. 

Not! Quite! Straight! But pretty close. And, unlike me, more stable than it looks. 

TUESDAY
Tacos

Totally Unremarkable Tacos.

I took this picture of my taco resting on the arm of the living room chair, and you can see the piles of projects the kids brought home and boxes of miscellaneous stuff cleared out of the laundry room so Damien could work on the dryer and the living room not having been cleaned because I have been working on my deck and not yelling at people to clean more, and just THINGS AND STUFF EVERYWHERE. It’s fine. All manner of things shall be fine. But as you can see, it seemed like too much work to put salsa on. Startin to get a little tired. 

WEDNESDAY
Italian sandwiches, chips, watermelon, birthday cake

Tuesday, Dora and her friend came over to belatedly celebrate her birthday. I scurried around getting the sharpest wood scraps out of the yard, and made a bunch of meat and cheese platters

and we had nice sandwiches

and Clara made a chocolate cake with cream cheese frosting. Sadly, she ran out of time and wasn’t able to complete her plan, which was to recreate the Carvel cake that Kelsey Grammar and Jenna order to pull the misspelled cake refund con. So the cake just said FRAJER and we all had to just sort of sit with our choices in life. 

I heard it was delicious, though, unsurprisingly. Clara’s very good. 
And if I may toot my own horn for a mo, I’m sometimes pretty good at buying birthday presents

It was a book from her childhood, which we have been trying to remember the name of for years and years and years.

It’s about an alligator, and whenever I described it, everyone always thought I was talking about Lyle Lyle Crocodile. No! Not Lyle! I know I sound like the guy who is convinced there is a little mouse with a big hat, and he goes very fast, but no, NOT Speedy Gonzales. He’s a mouse! Anyway, she liked her present. Phew. 

I also did some laughably bad work on the deck, reinforcing the legs on the other long end

It was just one of those “all it has to do is not fall down” moments, and I think I arrived. The X I made on the first side has one plank on the inside of the legs crossing over the plank on the outside , but this second side of the deck is too close to the pool wall, so it had to — you know what, never mind. I’m the one who has to live with this; why should you get involved? It’s fine. 

THURSDAY
Poke bowls, potstickers

Thursday I attached a ladder to the short end of the deck

and reinforced the legs a bit more, replaced a few planks on top, annnnd started removing the side of the existing lifeguard station thingy on the other short end, with the intent of making it all into one big deck. Which wasn’t the original plan, but what is, these days? 

This may or may not work out. But it may! I added a fairly chimpy joist to join the two platforms, and now I need to buy some hardware to reinforce that, and then I can start adding to the floor, and putting up a railing. 

I haven’t yet decided what to do with the one long end that you see when you look straight at the pool. I have some pallets I could just attach to it, to make it more finished, kinda like this, but two of them

Or I could just attach some kind of other wood. I’m really trying to use just salvaged wood and only buy hardware, so I dunno. I may just save it for another year. My plan is to build steps to replace the ladder next year, and I’m going to stain it when I’m done building this year. 

Dinner was blessedly simple. I had remembered to take the ahi tuna out of the freezer in the morning, and although the cat did find it and start nefariously dragging it across the house like an absolute cartoon character, it was double bagged, so it survived. I started some good rice in the instant pot, got Clara to cut up a bunch of mangos, chopped up some sugar snap peas, and diced up some ahi tuna. So we had rice, tuna, mango, pea sprouts, sugar snap peas, and those spicy chili lime cashews from Aldi, and also the hot sweet Polynesian sauce from Aldi. 

It was SO spicy, but incredibly tasty. What an entertaining treat this meal is. 100% mouth party time.

I wasn’t sure there would be enough food, so I grabbed a couple of bags of frozen potstickers from Alid and just boiled ’em. Everyone was pleased. 

FRIDAY
Not actually sure

Last Friday (after I shared last week’s food post), I made lemon garlic shrimp on pasta, and it turned out spectacular.

I used this Sip and Feast recipe and I’m probably gonna make this exact thing again this Friday, because this time the other store had a sale on shrimp and I’m not made of stone. The recipe has a couple more steps than I would do if I were just throwing it together on intuition, but it’s totally worth it. Every flavor just popped right out, and the texture of the shrimp was absolutely perfect. 

Sophia is talking about celebrating the honest-to-goodness start of summer by taking the other kids out for pizza, and if that doesn’t pan out, there is tuna in the house, so there will be something for every palate. 

Oh, last Friday was also the feast of the Sacred Heart, so I also made something I’ve had my eye on for a while: Coeur à la Crème, following this recipe from Mon Petit Four. It was really quite easy, and I think I will make it every year for the solemnity. I need to work on the presentation, but I did achieve that Catholic What-The-Hell-Am-I-Actually-Eating feel.

and everybody thought it tasted good. I thought it would be like cheesecake, dense and heavy, with a light garnish of fruit, but it was actually kind of reversed: A thick, intense fruit compote on top of an airy, not-too-sweet creamy heart. Very pleasant. 

I didn’t have blackberries the recipe called for, so instead I made a compote with about a pound of strawberries and a pint of blueberries, to which I added two or three tablespoons of sugar and two tablespoons of water.

I simmered it for a bit and mashed it from time to time, and then mixed in a good slug of lilac jelly; and then I spooned out some of the liquid and mixed it with a few tablespoons of cornstarch, and added that back into the sauce, cooked it for a bit longer, and then took it off the heat and let it cool until dessert time. 

I don’t think I mentioned what the lilac syrup tastes like! It’s lovely. It does taste floral, but different from rosewater (which I don’t really like). It is sweet, of course, and a little bit citrusy, but not cloyingly sweet, and it just has a bright, lively but not too intense flavor, faintly like blueberry but brighter. I really like it, although it never completely gelled and is more like a very thick syrup than jelly. I think next year, I will put some of the lilac petals into the food processor and put them into the jelly, to give it a little more body. 

Oh, so I made a double recipe of the cream part, and one was in a large silicone heart mold, lined with cheesecloth as the recipe suggested. The rest, I made in small heart molds sprayed with cooking spray, and they did not come out at all. We had to spoon them out. Lesson learned! 

I also learned you can help your cream cheese achieve room temperature by not going shopping until the very last minute, and panicking a bit on the ride home

But like I said, it was hot and sunny!

And now, like I said, it is raining, so I can’t work on the deck, but can only sit here and think happily about not having to water my poor, neglected garden. I think I put 500 miles on the car this week, just to-and-fro-and-to-and-fro, and I’m so happy about today finally being the last day of school, you cannot imagine. I bought Corrie a wooden crow call for some reason, so we have that going for us. 

While I have been doing my completely voluntary deck and bridge projects, Damien has been incredibly busy with far less glamorous projects: The dryer, of course, and his car, and my car, and Moe’s car, and Lena’s car, and now today the dishwasher, and I’m almost certainly forgetting some stuff. The things that man has taught himself how to do just blows my mind. Somebody should make him some shrimp, at the very least. 

Print

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. 

 

Print

moron biscuits

Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.

Ingredients

  • 6 cups flour
  • 6 Tbsp sugar
  • 1 tsp salt
  • 2 Tbsp + 2 tsp baking powder
  • 1 tsp cream of tartar
  • 1-1/2 cups (3 sticks) butter, chilled
  • 2 eggs
  • 2 cups milk

Instructions

  1. Preheat oven to 450.

  2. In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.

  3. Grate the chilled butter with a box grater into the dry ingredients.

  4. Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.

  5. On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.

  6. With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.

  7. Grease a pan and bake for 10-15 minutes or until tops are golden brown.

What’s for supper? Vol. 352: I’ll die with a challah in my hand, Lord, Lord

Happy Friday! Happy Veteran’s Day, sort of! My kids have the day off and they are celebrating by standing around in the kitchen, shouting. HOWEVER, my trip to the neurologist last week was very fruitful, at least potentially. He took me off one of my “feel terrible” drugs, confirmed that another “feel terrible” drug was stupid and useless and I was right to stop taking it, and gave me a prescription for monthly injections I can do at home. The insurance company is still consulting their in-office oracle to see if I’m worthy, but SOON I should be able to start. So I’m excited! I also started using those no-snore nose strips at night, so Damien and I are both sleeping a little better, and I finished Alba Avella’s thirty day yoga for flexibility challenge, and it only took me like ninety days. And I went to confession and I bought a giant bottle of Vitamin D and I’m actually taking it this time, and basically I’m kicking November’s ass. Potentially. 

The cold weather has started in earnest, brr. We’ve had some frost and snow, but I managed to get some last final bulbs in the ground and get my perennial beds prepped for winter before the ground froze, which makes me feel amazing. I trimmed my strawberries and asparagus and covered them with straw and secured it with plastic fencing and bricks, and I made a lovely compost ring around my baby rhubarb.

This is my first time digging into my compost heap, and I didn’t know what I was going to find. I didn’t do anything you’re supposed to do – no turning, no mixing, no careful layering. I just dumped soil and kitchen scraps and duck bedding on it, and sometimes drained the duck water into it. 

So, inside toward the bottom, it is SO RICH. I was afraid it would be, like, just some banana peels and eggshells just hanging out undisturbed, looking at me, like “What?” But everything has decomposed really nicely, and the soil is like chocolate. Amazing.  What a world. 

I also gathered up the last of the marigold, cosmos, and sunflower seeds. I’ve been saving, drying, and storing flower and vegetable seeds for a few months, and it feels better than money in the bank.

Which is good, because there is no money in the bank. But I’m going to have a wonderful garden! 

Anyway! Back to food. I did make a lot of yummy cold-weather food this week. Here’s what we had: 

SATURDAY
Pork ribs, rolls, green beans

Church basement ass kinda meal, but I got home super late from shopping, so we get credit for putting hot food on the table. I thought I was buying frozen peas, but they turned out to be green beans, oh well. 

Ribs just seasoned with salt and pepper and roasted quickly under the broiler. The green beans were delicately flavored with salt. No complaints. 

SUNDAY
Quiche, challah, onion soup, pomegranates

Sunday, nobody had to GO anywhere, and Damien and Moe were working on Moe’s car, and the kids were yakking about challah, so I offered to show Sophia how to make it. We each made one batch of dough, and we did a little John Henry thing and I made mine with the dough hook in the standing mixer, and she mixed and kneaded hers by hand. Here’s the recipe:

Jump to Recipe

I ended up using more flour in mine to get it to the elastic texture I wanted, so my loaf turned out a little bigger. I’m not sure if that was the only reason it was bigger, or if it also rose differently? Anyway they both turned out good!

Sophia put sesame seeds on hers

Isn’t it lovely? Not bad for her first challah!

and I just left mine plain

Like I said, it was a little bigger, and I wish I had let it bake longer because it was a little damp inside. 

So hers actually turned out better!  I do love challah. I’m not about to start kneading stuff by hand, though. Gotta save my wrists for Crow Pose.  

I also made a couple of quiches. I used to make quiche all the time, and people got pretty burnt out on it, but it’s been years, so I figured it was time. I bought premade pie shells, which I blind baked. Then in one I put baby spinach, crisp bacon and . . . some kind of cheese, which I tragically cannot remember the name of. It was flavored with rosemary. 

In the other quiche, I put crumbled hot sausage and sauteed mushrooms, and more cheese. 

I basically followed this recipe from Sally’s Baking Addiction, except it calls for half milk and half cream, so I used .. . half and half? I’m no mathemagician, but I think that makes sense. 

They did turn out lovely.

The bacon and spinach one was vastly more popular than the mushroom and sausage one, because bacon. Next time, I’ll just make two bacon.

Then I decided it was cold enough that we really needed soup, so I made some simple onion soup. 

Jump to Recipe

So we had the soup, the quiches, and lots of challah, and it was a cozy, cheerful meal for a cold day.

As you can see, I had a few pomegranates to serve, as well. Pomegranates have many good qualities, not least how you can frighten people who wander into the kitchen and not instantly realize you’re just prepping dinner, and not settling scores

Moe and Eliora came over, and Benny and Corrie made appetizers out of a Halloween kit I bought on clearance. 

Very chic:

I’ll tell you, I got invited to some kind of fancy salon dinner thingy in NY, and if they’re not serving sticky clearance ghost pops, I’m leaving. 

MONDAY
Garlicky turkey meatballs, pork fried rice, kiwi

Monday, ground turkey was still on sale (cheaper than ground beef), so I made Vaguely Asian Meatballs, which Damien and I really like. 

Jump to Recipe

The key is using fresh ginger and garlic, and you can make these with beef, but I vastly prefer the lighter texture of turkey or chicken. This is a great, easy dish to prep in the morning and then quickly cook before dinner. 

So I made meatballs, and then used the leftover pork to make pork fried rice, which I don’t really have a recipe for. I just chop up whatever aromatics and vegetables I’m using and saute them in sesame oil, then dump on some brown sugar and let it get bubbly and dark. This time I threw in some shredded cabbage and carrot and some leftover diced red onion from something or other

Then the diced up meat, then you add your cooked rice, slosh on a lot of oyster sauce, a medium amount of soy sauce, and a little fish sauce, and then I stir in the scrambled eggs. 

Is this how you make fried rice? It’s how EYE make fried rice, and it was pretty popular. I thought it was to sweet, but people liked it. 

I cut up some kiwis and put out some sweet chili sauce for the meatballs, and it was a great little meal, and I used up a lot of leftovers.

TUESDAY
Salad with beef, pears, and goat cheese

Tuesday’s meal was a bit of a disappointment. I had a big hunk of roast beef and I meant to cook it rare and slice it up to serve over salad. I started off okay, by seasoning it heavily and searing it in hot oil, but then I got confused and, rather than roasting it in the oven in red wine where I could keep an eye on it, I chucked it in the Instant Pot and let it cook for way too long. I forget why I did this. Original sin, no doubt. 

So it came out kinda stewed, which is not what I was going for at all. Oh well. So the salad was just mixed greens, your choice of feta or goat cheese and sliced pears, plus some buttery croutons I made with the leftover challah.

It wasn’t a bad meal, but I grieved over what could have been. I adore rare roast beef with greens and pears and cheese. 

WEDNESDAY
Batter fried fish sandwiches, coleslaw, chips

Wednesday I had to face the tilapia again. They keep having this insanely cheap tilapia at Walmart, and I keep trying to find a way that the kids will like it. I figured everyone likes batter fried food, so even though it was a bit of a hassle, I made batter fried tilapia using this recipe . It’s quite simple and if you don’t crowd the pan, it comes out crisp and golden 

I even got nice brioche buns to sweeten the deal, and I served the sandwiches with coleslaw and chips, with lemon and mayo for the fish

I think four people ate it. OH WELL.

I had a lot of leftover batter, so I decided to fry it up as a wad,

and one child who shall remain anonymous sat there eating the fried batter wad despite all warnings that human tummies were not made for such things, and then said child did indeed throw up. On the stairs.  This is honestly my fault, because why would I fry a wad so nice and golden and crisp, and then tell people not to eat half of it? Anyway I cleaned the stairs. 

The good news is, I still have plenty of tilapia in the freezer!

THURSDAY
Nachos, beans and rice with collards

Thursday was just plain old nachos. I made one pan with chips, unseasoned beef, and cheddar cheese, and one pan with chips, seasoned beef (I think salt, pepper, garlic powder, cumin, chili powder, and paprika), cheddar cheese, pepper jack cheese, jalapenos, scallions, and a little chili powder on top. 

I noticed we had some leftover plain cooked rice from the fried rice, so I decided to make beans and rice

Jump to Recipe

Just very quickly, but I thought it was tasty. I just used the Instant Pot to saute some chopped onions in oil with salt, pepper, garlic powder, some chili powder and lots of cumin, and then I threw in the rice, a can of black beans, and a can of tomatoes with chili peppers. Then I remembered I still had some collard greens in the garden, so I chopped up a bunch of those and threw them in as well, along with a little liquid smoke, and just let it mingle for a while. Not bad at all. 

I’m not crazy about nachos, at least not the way I make them. They’re kind of “neither fish nor fowl” food. I like either having a readily identifiable portion of food, like a chicken thigh or a stuffed shell or something; or else if it’s going to be just a sort of food area that you can scoop from, I want it to be the same all the way through, like soup or casserole. But nachos are so disorganized and variable. They’re just a mess. I’d rather have a taco, and I don’t even like tacos that much. I did like that beans and rice with collards, though. I’m totally sold on liquid smoke. I used to feel like it was cheating somehow, but now I just feel like I like liquid smoke. 

FRIDAY
LOBSTAR? 

LOBSTAR INDEED. Dora is the manager of the fish counter at the supermarket, and she’s been promising anniversary lobsters, but her roommate got covid, so it got postponed. But this morning, she delivered! They’re scrabbling around in the fridge right now. The kids will have tuna boats and potato puffs, and Damien and I will have steamed lobsters and let’s face it, potato puffs. Potato puffs with drawn butter and fresh lemon, how bow dah. 

Oh, so I gathered up the last of my butternut squash. 

We do like it mashed, and we do like it roasted with other vegetables (maybe brussels sprouts, which is the very last thing left in my garden still to be harvested). I haven’t made butternut risotto in a while, but that’s good stuff. Maybe this year is the year I’ll finally make butternut bisque. But I would love to hear your suggestions! 

Print

Challah (braided bread)

Ingredients

  • 1.5 cups warm water
  • 1/2 cup oil (preferably olive oil)
  • 2 eggs
  • 6-8 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 1.5 tsp yeast
  • 2 egg yolks for egg wash
  • poppy seeds or "everything bagel" topping (optional)
  • corn meal (or flour) for pan, to keep loaf from sticking

Instructions

  1. In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.

  2. In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.

  3. (If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)

  4. Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.

  5. Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.

  6. Cover again and let rise again for at least an hour. Preheat the oven to 350.

  7. Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.

  8. Bake 25 minutes or more until the loaf is a deep golden color.

 

Print

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.

Print

Vaguely Asian meatballs with dipping sauce

Very simple meatballs with a vaguely Korean flavor. These are mild enough that kids will eat them happily, but if you want to kick up the Korean taste, you can serve them with dipping sauces and pickled vegetables. Serve with rice.

Servings 30 large meatballs

Ingredients

  • 2.5 lbs ground beef
  • 1 sleeve Ritz crackers, crushed finely
  • 1/3 cup soy sauce
  • 1/2 head garlic, minced
  • 1 bunch scallions, chopped (save out a bit for a garnish)
  • 1 tsp kosher salt
  • 1 Tbsp ground white pepper

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

  2. Mix together the meat and all the meatball ingredients with your hands until they are well combined. Form large balls and lay them on a baking pan with a rim.

  3. Bake for about 15 minutes.

  4. Serve over rice with dipping sauce and a sprinkle of scallions.

Print

Beans and rice

A good side dish, a main course for meatless meals, or to serve inside carnitas, etc.

Ingredients

  • 3 cups uncooked white rice
  • 1 15-oz cans red or black beans, drained
  • 1 20-oz can diced tomatoes with some of the juice
  • 1 diced jalapeno
  • 1/2 cup cilantro, chopped roughly
  • 1 small red onion, diced
  • 2 Tbsp minced garlic
  • chili powder
  • cumin
  • salt and pepper

Instructions

  1. Cook rice. Add rest of ingredients, adjusting spices to taste. If it's too dry, add more tomato juice. 

What’s for supper? Vol. 343: Duck eggs and fox nuts

Happy Friday! Today I am here to make you feel relatively stable and sane. 

Here’s what we ate:

SATURDAY
Regular tacos

Nothing to report. I took this picture mainly to remind me what we ate on Saturday, but best practice is to include lots of photos in the post, so here ya go.

Oh, I guess I actually have to report that I wasn’t paying attention when I sprinkled in the hot pepper flakes, and a lot of people made “wooooo!” sounds when they tasted the meat, which I took as a compliment. 

SUNDAY
Pizza

Sunday was freeeeeaking hot. I made myself do some gardening anyway, because I know that, by the time it’s time to plant bulbs, I’m going to have strep throat or tendonitis or the cold robbies something, and I won’t be able to manage it. So I prepped the little patio St. Joseph garden, which had gotten to look like this:

and now it looks like this

Now it just needs to get a little colder, and I can stuff the mulched area full of daffodil, tulips, and crocus bulbs. This will be nice in the spring, but it’s mostly to give me something to think about all winter, so I don’t kuh-kuh-kuh-kay em ess. 

I’ve also been gathering cosmos and marigold seeds. I’ve been deadheading my marigolds several times a week, and putting the heads up to dry for a week or so, and then pulling the seeds out, which is fun. LOOK how many seeds I have. 

And there’s more to come! Next year, I will have an UNSPEAKABLE amount of marigolds. 

Then, after gardening, it was time to make pizza! One olive, one pepperoni, and one arugula and prosciutto. I guess it’s time to make up a recipe card for this pizza. Here you go: 

Jump to Recipe

I actually had a mix of arugula and spinach, and I have to say, I prefer just arugula for this pizza. It stays a little snappier in texture, and the peppery flavor is nice. I also couldn’t find the olive oil. We have had a week of Everything Breaking, and one of the more minor things that broke was the shelf where I keep all my bottles, daily pills, and most-used measuring cups and spoons

Just came crashing down,

and it’s proved strangely difficult to put it up again (as you can see by the variety of screws, anchors, and adhesive whatnot on display now). So everything is here and there and not to be found, which is aggravating.

Despite these handicaps, it was still very delicious pizza. I did not hold back with the parmesan.

I had two pieces and didn’t really want a third, but I really, really wanted some more pizza crust, which I mentioned wistfully, so Damien got another piece and ate it except for the crust, which he offered to me. Find yourself a man who etc. etc.

MONDAY
Burgers and brats

Monday, Labor Day, we executed a plan we had . . . sort of worked out. That is to say, we’d been planning to do it for about a week, and had thought about the details up to a point, but maybe not quite as granularly as we mights have. Which is to say we left five hours later than we meant to, and it turns out two kayaks and a canoe are not really enough boats to get ten people to an island, unless your husband is willing to paddle back and forth a ridiculous number of times, dragging empty kayaks behind him.

The other part of the plan was that we would visit the island, then go get ice cream, and then get home at a normal time and have a little cookout, but I had already made various other errors during the week, and already used up some of Monday’s burger meat to compensate for those errors, but was then so overwhelmed by Boat Happenstances that I forgot this had happened, so, you know whattt, mistakes were made. Basically Dora was at our house for three hours playing with the cat and waiting for us to get home and give her a burger, and she eventually gave up and went home, and then the rest of us went and got ice cream in the dark, except for me because I was still in a swim suit, because my clothes were sopping wet because I have forgotten how to get in and out of a boat without falling in the water; and Damien went home and cooked not-quite-enough-burgers in the even darker, and the rest of us went home and ate them. Good thing it’s just labor day and not a real holiday!

Anyway, while we were on the island, we met a family with a little girl named Elise, maybe four years old, who was VERY ADAMANT THAT WE REMEMBER HER. Her name is Elise, and don’t you forget it. She blew us several kisses as her somewhat weary-looking mom paddled her away. They, too, seemed to be running a bit behind schedule on this, the most laborious of holidays. 

TUESDAY
Tuna and shrimp poke bowls, tropical fruit, and caramelized lotus pods

This was quite a delicious meal. Last time I made poke bowls, they were so good, I saw no reason to try any other variation, so I just recreated them: A big pot of rice, raw ahi tuna cut into little chunks, shrimp sautéed in chili oil with minced garlic and a little lime juice,

and chili lime cashews, and pea shoots and raw sugar snap peas, and some Polynesian sweet hot sauce. 

Boy, it was good. I also made a platter of watermelon, mango, and papaya, which accidentally formed itself into an Eye of Sauron, but was mostly harmless

The other thing was the lotus pods. Also known as — no, not monkey nuts. Foxnuts. Wow, if you knew how many things I had to stop and look up today, you would wonder if I were still fit to be Senate Minority Leader. Anyway, Clara gave me a couple packets of lotus seed pods,

and I thought the most popular thing to do would be to candy them, so that’s what I did, forgetting for the moment that I’m an idiot and do really poorly with caramelizing anything. 

So I followed this recipe, mainly because I had bought some jaggery quite a while back and really wanted to use it. The author, Ruchi, introduces her page by saying, “Welcome to my incredible food paradise! If you are passionate about food, this is the right place to explore exquisite recipes. From tasty starters, delicious meals, and blissful sweet delights, here you will find everything to please the gourmet in you.” Which, I will be honest, I was just not in the mood for. My therapist wants me to keep a food journal, and write down how I feel and what I think when I eat more than I plan to, and even though I am passionate about food, getting welcomed to an incredible food paradise by Ruchi with her foxnuts is just not helping anything.

I mean, yes, I realize that, as usual I realize that [waves arms dramatically like an exasperated orchestra conductor], I’m the one choosing to do all of this, but it still pissed me off. All of it. The cooking, the new recipe, the fox nuts, the therapy, everything. Whatever. If you had seen me trying to get out of a kayak while everyone was watching, maybe you would alter your opinions of exactly how much I’m in control of my actions. 

Anyway, I fucked up the fox nuts. I burned them, and then I added coconut and burned the coconut, too. Then I switched pans, to get away from the burny taste a little bit. That wasn’t a terrible idea, but then I still had to get the jaggery to the right temperature, and I’m really just awful at making candy, and it was also extremely humid out. So I ended up with this:

It may look like a platter of snacky bits, but it’s all one solid piece. You can break off individual pods, but they were hard as rocks. YES I ATE THEM ANYWAY. What do you take me for. 

And it was a delicious meal. What’s that? How did I feeeeel while I was eating it? I felt great! Eating makes me feel great! That’s why I do it all the time! Stupid question. Boring conversation anyway [shoots food journal].

WEDNESDAY
Kielbasa, potato, Brussels sprouts with honey mustard sauce

Wednesday, I somehow managed to forget that I had to make dinner altogether until it was almost five o’clock. This is what’s called “learning moderation.” And that’s what sheet pan meals are for! 

Every time I make this meal, I veer further and further away from a recipe. This time, I preheated the oven to 425 and trimmed and halved three pounds of Brussels sprouts, sliced five pounds of red potatoes (that were mysteriously the same price as yellow potatoes), and three ropes of kielbasa. I spread all the pieces of everything on two big sheet pans, drizzled it with oil, sprinkled it with salt and pepper, and chunked it in the oven for twenty minutes. 

While it was cooking, I mixed up a bunch of honey, some wine vinegar, some salt and pepper, and some stone ground mustard (after floating the idea that stone ground mustard is the boba tea of mustards, which is disgusting but kinda true), and decided I was too lazy to crush up any garlic. When twenty minutes was up, I poured half the sauce over one pan, and then decided I wanted to take a pretty picture in the afternoon light, so I poured on a little more

and then realized I didn’t have enough left for the second pan. So I just drizzled on a bunch of honey and glopped on some mustard and swazzled on some wine vinegar on that one, mixed everything up so it wouldn’t stick, and threw both pans back in the oven, switching the top and bottom pans. Cooked it for another ten minutes or so.

When it came out, I mixed both pans together to even out the sauce situation

Maybe it was the boba mustard or maybe it was the “oops, I forgot to eat today,” but this was a very popular meal, even among husbands who don’t really like kielbasa. 

Wait, that can’t be it, because we had lunch! We had lunch of DUCK EGGS.

That’s right, Wednesday was the second day SOME of our pets started to finally pull their weight around here. 

Not them.

To be fair, I don’t think even I would eat a dog egg. Fox nuts, yes. But I have my limits. 

Gosh, I just talk talk talk. Anyway, our dear lady ducks, the interchangeable Fay and Ray

finally started to lay eggs on Tuesday,

and they did it again on Wednesday  

and again on Thursday

so I guess it’s gonna be a thing! What do you know about that! I was halfway convinced they were either just do-nothing ducks, or else laying secret eggs in the woods somewhere, and we were never going to find them; but they actually just lay them demurely in the hay in the corner of their duck house first thing every morning before breakfast. Amazing. 

On Wednesday, I made fried eggs for lunch for me and Damien. Fresh eggs are always head and shoulders above supermarket eggs. They just cook up better and the whites are fluffier. Duck eggs are like that, and they’re also bigger than chicken eggs, and the yolks are extremely rich. 

I was so proud of the ducks, I gave them some watermelon, which they devoured with great splurting violence. One of these days I will give them some cherries or beets or pomegranates, and I will film it in low light, and I will win a Sam Peckinpah award. 

THURSDAY
Mexican beef bowl again … OR WILL I???

Everybody liked it last time, so I’m a-makin’ it agin. Actually we had leftovers from the steak and cheese subs last week, so I stashed it in the freezer, with the intention of using the power of Worcestershire sauce and lime to thriftily transform it into Mexican beef bowls.

Jump to Recipe

But I took a look at how much meat it is this morning, and, through the magic of not wanting a repeat of Monday, I realized it it’s not as much meat as I thought! Need more. 

So I was dropping the kids off at school and thought I would just quickly nip into the supermarket for a little more beef, so I asked the kids if I could shop dressed the way I was. They said, “With your shirt inside out?” This was news to me, because I thought I only had my skirt on inside out. I then became aware that I also had no shoes on, and also no underwear. FOXNUTS! 

UPDATE: I wrote the above paragraph on Thursday morning. By Thursday afternoon, it was in the 90’s and super humid, more than one person was mad at me (???) because we had to pick up a kid at soccer, and my desire to not cook several different foods had reached a tipping point, so I just got Aldi pizza.

No ragrets.

FRIDAY
Salmon tacos

Regular fish tacos with cheapo fish sticks was the plan, but sometimes having a kid who works at the fish counter pays off, like when they can text you about a flash sale because someone ordered way too much salmon.  So I picked up a big filet and I am going to try Ina Garten’s recipe for roasted salmon tacos, which looks pretty tasty. I have everything but dill, and there are even some cucumbers very ready to be picked from the garden right meow. As soon as I get off the couch. 

Just one duck egg this morning! Maybe somebody had a bad dream. 

Oh, last chance to enter the giveaway for the new Tomie dePaola book. 

Okay, I really think that’s everything. Going to adoration this afternoon, bringing all yer lousy intentions with me.

Print

Prosciutto arugula pizza

Ingredients

  • oil or butter and flour for pan
  • pizza dough
  • sauce
  • shredded mozzarella
  • olive oil
  • 4-5 garlic cloves, sliced thin
  • rosemary (fresh or dried)
  • prosciutto, torn up
  • arugula
  • fresh lemon juice
  • Freshly grated parmesan cheese

Instructions

  1. Preheat the oven to 450. Grease and flour the pizza pan, stretch the dough over it, pierce it with a fork, spread the sauce, sprinkle the cheese as usual.

  2. Spread the garlic and a little rosemary on the cheese. Sprinkle with salt and pepper, and drizzle with olive oil if you like. Cook as usual.

  3. While it is cooking, make a salad of the arugula, lemon juice, and a little olive oil, plus salt and pepper.

  4. When the pizza comes out, lay the torn-up prosciutto over the top and throw the arugula on top of that. Top with parmesan cheese. Let it sit for a few minutes before slicing, to let the arugula wilt slightly.

 

Print

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.

What’s for supper? Vol. 327: Yay, poke!

First, a word from Fay, Ray, EJ, and Coin: Peep! Peep-peep! Peep-peep-peepWONKpeep-peep-peep.” Yes, they have begun to quack. Just a bit, and it’s mostly Coin and EJ, and it’s more muttering than quacking, but it’s hilarious. They’re very good ducks, and I think you should get some. Or you can just check out my Facebook page which has been overrun with ducks. 

And here’s what we ate this week!

SATURDAY
Sushi, etc. 

On Saturday, Lena graduated from college! We are SO proud of her. 

 

Most of the kids had various frozen foods for dinner, and Damien and Lena and I went and checked out the newish Japanese restaurant in town, Kurama Omakase. I had a salmon skin salad and tried some of Lena’s takoyaki, which is some kind of breaded balls of I-don’t-know-what with bits of octopus inside, deep fried and topped with some other I-don’t-know-what. Terrible pictures (dark restaurant) but the takoyaki was STUPENDOUS. 

I also ordered the “Trust the Chef Lite” sushi and sashimi assortment, and it was lllovely.

Very nice place. The only other customers was some kind of gathering of a dozen or more men who didn’t already know each other, but were in the same business. Maybe car salesmen? After their meal they took a picture of all of their watches. After they left, I heard the waitress tell the bartender, “That wasn’t as bad as I thought it would be.” DO  tip your waitress!

SUNDAY
Maybe burgers? 

Sunday was fun! After a week of rain, the weather finally cleared, so I worked on digging up the ground for my patio, and Damien worked on the duck house. I paid kids to shake soil out of the sods for my new raised gardens, and there were plenty of worms for everyone

The dog had the greatest day of his life, AGAIN. 

Damien grilled burgers, if I remember correctly. 

MONDAY
Normal tacos

I didn’t shop on the weekend, because of the graduation, and did only a partial shop on Monday, because I didn’t feel like it, and came home with a wretched frozen log of beef that needed to be constantly scraped and flipped while it cooked. 

I tried to tell myself it was sort of like when they have a leg of lamb on a spit and they’re shaving bits of meat off for shawarma, but no dice. 

(I know there are various ways of defrosting meat, but honestly they’re only slightly less laborious than standing there scrabbling at the frozen wad as it fries, so you might as well suffer.)

TUESDAY
Bacon, egg, and cheese bagel sandwiches; OJ

Tuesday I went shopping again, for real this time. Destiny! Destiny! No escaping that for me!

Maybe by the end of the summer, we’ll have duck eggs! Or not. We don’t even know if we have girl or boy ducks yet. We definitely have ducks. Boy do we have ducks. 

WEDNESDAY
Bo ssam, rice, pickled radishes

Pork shoulders were 99 cents a pound, and I had got a big, giant one, and started it with the salt and sugar rub on Tuesday night. I put it in the oven around 10:30 on Wednesday morning, and then right before dinner, I poured the extra little cider vinegar brown sugar sauce on:

and let it finish up. Truly a grisly yet magnificent beast basking proudly in the setting sun. 

Everything the light touches belongs to you, bo ssam.

I also pickled some radishes and made a pot of rice, and cut up some romaine lettuce for wrapping. The meat shredded at the mere sight of a fork, the skin was intense and caramelized to the hilt, and it was a pretty good meal. 

And only pretty good. This is the first time bo ssam hasn’t absolutely rocked my world, and I don’t know what happened. The pickled radishes were only so-so, too. Annnnd just now writing this, it occurred to me that I’m probably sick, and the food actually tasted fine, and it’s me. Crap. OH WELL. 

THURSDAY
Poke bowls

As is our habit, we were talking about other food while we were at the restaurant, and we got to talking about poke bowls, which Damien and I have never had before. It certainly sounded like something we’d be into. Aldi carries ahi tuna steaks that are frozen at sea, so I bought a few packages of those (I think six little steaks in total), and also a pouch of raw shrimp that happened to be on sale. They also had some kind of Polynesian sweet hot sauce that looked likely, plus some chili lime cashews. I also got five ripe mangoes and two packages of sugar snap peas at Aldi.

Then at the other supermarket (when you shop at Aldi, there’s always going to be a second supermarket, and you must just accept this), I got pea sprouts and rice (Aldi rice cooks weird). 

So I just basically chopped everything up, cooked up a big pot of rice, and cut the fish into half-inch cubes. I sautéed the shrimp with some minced garlic in chili oil, and then squeezed a lime over it. 

(The glass with the root in it isn’t some exotic tincture; I’m just trying to keep a rose cutting alive after the plow knocked one of my flower beds all out of whack, and I haven’t gotten around to replanting it yet.)

I was planning to make sushi-style rice, but I didn’t have any rice vinegar, so I left it plain. I put out a jar of mango chutney and some red pepper flakes.

Here was my bowl:

Wow, it was delicious. Sweet mild fish and greens and rice, syrupy mango, and then the hot jangly sauce and nuts. Very satisfying and entertaining, kind of like the dinner version of an ice cream sundae — not in taste, of course, but in the experience. I threw some shrimp in there, too, just because I’m not gonna say no to shrimp.

I was surprised at how many of the kids liked the raw tuna! Everyone found something they wanted, even if it was just rice and mango, and I’ll definitely be making this again. Yay, poke! 

Now tell me about your poke bowls. I understand there are countless variations. What are your favorite combinations?

FRIDAY
Pizza

Today has turned into a stupidly complicated day because a bad light came on in my car, but the mechanic can’t look at it until next week, and lots of people still have to be in lots of places, and Lucy needs to be trained on her new insulin pump system at the doctor which is an hour away, and I bought tickets to Peter and the Wolf which is also an hour away, but you’ll have to take my word for it that it all just doesn’t quite work out. But I’m gonna try! But I’m gonna make those pizzas right meow. 

Ugh, I didn’t put any recipe cards. Do you want recipe cards? Tell me if you want some and I’ll put them. 

What’s for supper? Vol. 323: We are an Epiphany people are we are going to bed

Happy Epiphany! It’s Epiphany, right? I get all my liturgical information through social media, and generally through a lens of people arguing over whether it’s actually [whatever day] or not, and if not, which bishop is to blame for this outrage. The impression I have today is that Benedict XVI is in heaven going, “This Beatific Vision is prettty good, but BOY AM I MAD THAT SOME PEOPLE HAVE ALREADY THROWN OUT THEIR TREES.” This is what’s known as “being an Easter people.”  

What I know for sure is this is the time of year when we just have massive dump trucks of food crashing through the walls of the house and unloading food after food after food, and I am powerless to stop it. And I guess I didn’t do a WFS last week, because I didn’t know what day it was, not for liturgical reasons, but just because I am self-employed and my boss is kind of an idiot. So I’ll just do a highlights reel, and you must imagine crowds of cinnamon buns and leftover egg rolls and fudge and buckeyes and rapidly staling tree cookies pushing in from the wings, clamoring to be eaten.  

TUESDAY after Christmas
Chicken salad with pears, pecans, blue cheese

Absolutely desperate for some kind of vegetable two days after Christmas, I made a salad with mixed greens, grilled chicken, sliced pears, toasted pecans, and crumbled blue cheese, with something called “champagne dressing,” which turned out to taste sort of fruity and violently salty, and not in the fun way.

The rest of the salad was good, though. It really was good to have something green that wasn’t green icing. 

WEDNESAY 
Spaghetti carbonara 

I made it with plenty of butter, flat leaf parsley, and freshly-grated parmesan, and it was fab.

Spotlight on carbonara! I think the eggs cost more than the bacon, alas. Strange times.

I think my recipe plugin should be functional again, so here’s the card:
Jump to Recipe

THURSDAY
Chicken shawarma

Everybody was mad on Thursday and nobody said anything nice about my shawarma, so humph, I said it to myself. This shawarma was simply delicious.
Jump to Recipe

Boneless skinless chicken thighs were on sale, which is the easiest, tastiest thing to make oven chicken shawarma with.

Marinate in the morning, dump it in a pan with onions in the evening, and do a little chopping and stirring, and you have a top notch meal.We had all the usuals, olives, tomatoes, cukes, feta cheese, pita, and yogurt sauce.

Briefly considered making homemade pita or fried eggplant, but I’m toooooo tired. 

SATURDAY, New Year’s Eve
Lamb, sushi, pork dumplings

I bought a boneless leg of lamb back when it was $4.99 a pound a few months ago, and Damien slow roasted it all day until it was tender and lovely. We have tried more laborious recipes, but this very simple one always turns out the most toothsome.
Jump to Recipe
Turns out it’s scrumptious with a little dab of wasabi. Boo, I didn’t get any pictures. Too busy eating lamb. 

My contribution was something new this year: Pork dumplings. I followed this recipe for the filling. I had my doubts about a Chinese recipe by someone named Emma Christensen, but man, it was perfect. It only has a few ingredients — ground pork, Napa cabbage, kosher salt, soy sauce, scallions, cilantro, fresh ginger, sesame oil, and eggs — and it’s easy. You shred the cabbage, sprinkle it with salt, and then squeeze it to get the moisture out, and the mix it together with everything else. 

This was my first time using my dumpling press. You just put the wrapper on, plop a heaping tablespoon of filling on it, wet half the wrapper edge, and close the press firmly. 

Very quickly fifty dumplings took shape!

When it was time to eat, I set my bamboo steamer in a pan of gently boiling water and steamed 8-10 dumplings at a time for ten minutes.

It is a double-decker steamer, and you have to line the inside trays with something so the dumplings don’t stick to the bamboo. At first I tried coffee filters with steam holes poked in them, because they were the perfect size, but they still stuck, so I used parchment paper with steam holes, and that worked perfectly, and I used the same paper for all the batches. 

They were just scrumptious. The perfect blend of sharp and savory and gingery with a tiny bit of crunch from the cabbage.  I had some with some jarred sauce, but they were wonderful on their own. Just delighted to have this in my repertoire. 

I made a 2.5X batch of the filling, because that’s how much pork I had, and I ended up only using half of it before I ran out of wrappers; so I froze the left over, and we shall have dumplings again! You can also fry them or boil them. 

New Year’s Eve is also . . . .SHUSHI DAY. Clara had a friend over and Moe came over and we had a lovely time. I made a giant bowl of sweet, sticky sushi rice.

Jump to Recipe

I sprang for a couple sacks of really good short-grain rice

rinsed it a propitious number of times and cooked it in the Instant Pot, and then the next part takes three people: One to dump the rice into a bowl, one to slowly add the sauce and fold it into the rice without mushing it, and one to fan it vigorously so it dries. 

I have no idea if this really makes a difference for how the rice turns out, but it’s part of the tradition at this point.

Then we also had . . . 

raw tuna (frozen at sea and sliced thin)
cooked shrimp
fake crab legs
coconut shrimp
red roe 
pickled ginger
cucumber
avocado
mango
sesame seeds
furikake
and also 
duck sauce
hot mustard
wasabi
soy sauce
and then honestly just whatever asian-looking bottles I could find in the fridge

The kids gave me lots of little bowls and ramekins for Christmas, because that’s what I like, so had fun arranging things prettily. 

This is a really neat way to set up a party, because it encourages people to keep circulating and trying new combinations of things.

And we had fun! Everyone at plenty of food, and we had store-bought cheesecake and cream pies, and we watched Duck Soup and toasted the new year. Phew. 

SUNDAY
Calzones, tiramisu

Sunday was Sophia’s birthday, and she requested calzones and tiramisu, which meant an easy supper for me
Jump to Recipe

and a rather more time consuming dessert for Damien to make. Here is the recipe he uses. I never seem to get a good photo of tiramisu, but it is luscious and wonderful. 

MONDAY
Taco Bell

No bones day. We just got a bunch of tacos. 

TUESDAY
Italian meatloaf, french bread

New recipe! It was a chilly, drizzly, grey day and the recipe email from Jim at Sip and Feast featured this very cozy-looking meatloaf smothered in mushrooms and crushed tomatoes, and I knew what I had to do. It’s just a regular meatloaf, with a few elevated ingredients like plenty of freshly-grated parmesan, fresh parsley, and minced garlic, and you drench it in dry red wine and surround it with crushed tomatoes. Put it in the oven to cook and start frying up a generous bunch of mushrooms and onions in olive oil with a little salt, and then add those to the meatloaf, and let it finish cooking.

I mean, how could it. not be good. It was so good.  Hands down the best, happiest meatloaf I’ve ever had. (I used 5.5 pounds of meat and made two loaves, so it took closer to an hour and a half to cook.)

I had the opposite of the zoomies, and so Damien shopped for me and Clara picked up the kids for me, leaving me at home to putter around the kitchen with my meatloaf, and I thought how nice it would be to have some fresh bread to sop up all that lovely mushroom and tomato sauce.

So I used my trusty french bread recipe

Jump to Recipe

and turned out four pretty, golden loaves.

Every time I make french bread, I’m grateful and astonished that I happened to stumble upon some kind of success accidentally. But I have to admit that this happens every time I make bread, and if it were anyone else, I would conclude that this means this is, you know, a person who knows how to make french bread. Not me, though. I’m a moron who gets lucky every time. But who cares, as long as there’s squishy hot bread! Bread now, self-worth later. 

WEDNESDAY
Grilled ham and cheese, fruit salad

Wednesday I finally finally went shopping for the week, and let me tell you, it was again a no-bones day. We had some grilled ham and cheese and a fruit salad made of pineapple, grapes, blueberries, and kiwi, which is a special recipe made of only the most carefully selected elements that were on sale at Aldi.

Then I went to lie down for a minute and suddenly it was nine o’clock and someone had drooled on my face (me). So I got up and watched a little TV and then went back to bed, because I am an easter people and I am going to bed. 

THURSDAY
Chicken burgers, chips

Nothin to report. Well, except that I had an apple instead of chips [insert medal].

FRIDAY
Fish tacos

Yeah! It’s been a while. Got some batter fried fish fillets, tortillas, avocados, cabbage, limes, sour cream, and salsa. I also grabbed a bag of frozen shrimp I could sauté up with a little lime juice or whatever, but I may just pretend I forgot about it by the time dinner rolls around. 

I’m vaguely considering putting together some kind of king cake, but I usually palm that off on Clara and I don’t have any experience with it. Anyone have a very simple recipe? I have all the normal staples in the house. 

Print

Spaghetti carbonara

An easy, delicious meal.

Ingredients

  • 3 lbs bacon
  • 3 lbs spaghetti
  • 1 to 1-1/2 sticks butter
  • 6 eggs, beaten
  • lots of pepper
  • 6-8 oz grated parmesan cheese

Instructions

  1. Fry the bacon until it is crisp. Drain and break it into pieces.

  2. Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.

  3. Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.

  4. Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

 

Print

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Print

Tom Nichols' Grandmother's Leg of Lamb

Ingredients

  • boneless leg of lamb
  • olive oil
  • garlic powder
  • garlic salt
  • oregano

Instructions

  1. Preheat the oven to 325.

  2. Slash the meat several times, about an inch deep.

  3. Fill the cuts with plenty of garlic powder.

  4. Slather olive oil all over the meat.

  5. Crust it with garlic salt. Sprinkle with all the oregano you own.

  6. Cover meat loosely with tinfoil and cook three hours. Uncover and cook for another 30 minutes.

 

Print

Sushi rice

I use my Instant Pot to get well-cooked rice, and I enlist a second person to help me with the second part. If you have a small child with a fan, that's ideal.

Ingredients

  • 6 cups raw sushi rice
  • 1 cup rice vinegar
  • 1/2 cup sugar
  • 1 Tbsp salt

Instructions

  1. Rinse the rice thoroughly and cook it.

  2. In a saucepan, combine the rice vinegar, sugar, and salt, and cook, stirring, until the sugar is dissolved.

  3. Put the rice in a large bowl. Slowly pour the vinegar mixture over it while using a wooden spoon or paddle to fold or divide up the cooked rice to distribute the vinegar mixture throughout. You don't want the rice to get gummy or too sticky, so keep it moving, but be careful not to mash it. I enlist a child to stand there fanning it to dry it out as I incorporate the vinegar. Cover the rice until you're ready to use it.

Print

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.  

 

Print

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.

 

What’s for supper? Vol. 301: I speak for the food

Friday again! With so little warning, too. 

With food prices so high, I’m making a big push to shop the sales, to think about what food we already have in the house, and to plan the menu pretty strictly around that. So we ended up with some slightly peculiar meals, and a few really spectacular days. I think I ended up saving a little bit of money. You’d think it would be easy to tell, but somehow it’s not. 

Here’s what we ate this week:

SATURDAY
Hamburgers, chips

Damien cooked the burgers while the kids swam in the pool. I didn’t get any food pics, but I did catch this quintessential big brother-little sister moment

SUNDAY
Pizza at Hillsborough HOP

Sunday we went the Polar Caves in Rumney, NH, which we’ve been talking about doing for years. I haven’t been since I was seven, and to my delight, they are really, really caves. You clamber down into these holes in the ground, and you’re absolutely surrounded by rock, some of it dripping wet, and you have to clamber back up out of another hole. One cave had ice in it! It’s very exciting. You can feel the cold breath of the earth coming up at you as you get close, so you know right away it’s going to be a weird experience. 

Having recently done a tiny amount of wood working, I was also vastly impressed by the catwalks, staircases, balconies, and other wooden pathways built directly onto the side of the mountain, in and around the rock. Of course I got zero photos, but the work is beautiful and ingenious. At the same time, they just made it accessible, and no more, and didn’t turn the caves into rides. The kids all had a good time and said it was worth a two-hour drive each way. 

They also have a small animal park with deer and waterfowl, and a little playground and games like cornhole so you can stretch your legs and wait your turn. The cave tours are timed for two hours. There is also a clean, pleasant picnic area, and the bathrooms are also clean. Overall, highly recommended!

We stopped for pizza on the way home at Hillsborough House of Pizza. Tasty food, cheerful service. (We saw they have a drive-thru pizza window, which is fun.) My choice was a Greek pizza with spinach, feta, olives, and tomatoes. Quite tasty. 

MONDAY
Muffaletta sandwiches, deviled eggs, fruit salad

This sandwich has strayed pretty far afield from authenticity, but it (a) was easy to make on the day after a big trip,  (b) was yummy, and (c) used up some of the Tremendous Cheese Hoard that’s clogging up my fridge. 

I made the olive salad in the food processor with green and black olives, a few pepperoncini, some banana peppers, some scoops of red hot pepper relish, I think maybe some pesto, some olive oil and wine vinegar, and misc. Oh, and a handful of fresh parsley from something or other.

We had a few kinds of salami, some ham, and I think there was also some deli turkey, which is definitely not muffaletta-approved. And we had it on kaiser rolls. 

I don’t know if people have different recipes for deviled eggs. Mine is pretty basic: About 2 parts mayo to one part mustard, a little salt and pepper, and some paprika on top (and some more parsley).

You can see that I got a little carried away with the presentation for a Monday afternoon, but frankly I had a lot of bullshit in my head that needed clearing away, and working on deviled eggs for a while is as good a way as any to do a little mental tidying-up. 

I also made a lovely mid-July fruit salad. Watermelon, blueberries, blackberries, and peaches. The blackberries in the yard are still green, but these juicy monsters were on sale. I forgot how much it adds to a fruit salad to have peaches in it! Must get more peaches in life in general. 

Altogether, a very pleasant summery meal, which I ate outside next to a patch of milkweed, Queen Anne’s Lace, and black eyed susans. Very July.

A hummingbird stopped by and acted like a little weirdo before zipping off. A seaplane passed over the yard. Very July indeed.

TUESDAY
Maiale al latte with leeks and bread

Pork shoulder was 99 cents a pound, so I got the biggest, fattiest one I could find and away we went. This recipe is from my new favorite site, Sip and Feast. Maiale (say “my-ALL-lay”) al latte just means “pork with milk,” and the thing to know is that the milk is supposed to curdle as it cooks. You end up with these scrumptious, savory curds in the sauce that honestly do not look especially deluxe, but they are delicioso, and you do not want to skip over them when you scoop up the sauce.

This meal was lots of fun to make. And I think I have discovered a General Principle: The worse a dish looks, the more pictures I will take, in an effort to capture and convey how yummy it is. This is because I am a friend of food. I want you to like it. I am the XXXX.* I speak for the food. 

You start off browning the seasoned pork all over in olive oil on the stovetop

and then you take the meat out and add in some wonderfully fragrant ingredients: Butter, lots of rough-cut garlic, thick peels off a lemon, lots of sage (sadly I couldn’t find leaves, so I used ground sage), bay leaves, and chili flakes. Cook that up, add some white wine,

cook it down some more, and add in plenty of milk, and then the pork goes back in.

you cover it, and it goes into the oven for a few hours. That’s pretty much it.

Hello! Look at the little curds clinging to it. 

You can add some leeks into the sauce and cook them up right at the end, to serve with the meat. And that is what we did, and we also warmed up some baguettes to sop up that toothsome sauce.

Gosh, the sauce was wonderful. You can imagine how fortifying and rich it tasted, with those ingredients. I did up hot pepper flakes and garlic quite a bit from the suggested amount, and so it was on the spicy side, but really just mostly just savory and cozy. And I did go back for seconds of just sauce and curds. 

I ended up cooking the meat a little longer than I meant to, because I had to run out and pick up a kid who wasn’t needed at the yogurt shop after all because they were predicting hail, so the meat came out of the oven shreddy, rather than sliceable. Look how it fell apart.

Nobody complained! But next time I will take it out a little sooner. 

Now let’s talk about leeks. I have never cooked with leeks before, that I can remember, so I had to look up how to prepare them. They are large and a little intimidating, like oversized scallions.

They grow right in the soil, so they need some pretty aggressive cleaning. This site suggested cutting off the root and tough green ends, slitting them up the side, dunking them in water, and then agitating them, so I filled a pot with water, plunged the leeks in, and shouted, “WHAT THE HELL ARE YOU DOING IN THERE DAY AND NIGHT? WHY DON’T YOU GET OUT OF THERE AND GIVE SOMEONE ELSE A CHANCE?”

This is why I’m so popular!

But just about everybody in the family liked this meal. Several of them also carefully mentioned that it would be an especially delicious meal if it were, for instance, cold out, and not, for instance, 84 degrees and humid; and I had to agree. The weather report said it was going to rain! And hail! Oh well. It was still a wonderful dish, and I’ll make it again soon, when the price of pork and the temperature drop. And I do like leeks, even if they are bathroom hogs. 

WEDNESDAY
Meatball subs, watermelon

Ground beef still on sale from July 4th, I guess. Nobody complains about my meatball subs. I put plenty of Worcestershire sauce into the meatballs, which is an easy way to make sure they don’t come out bland.

Jump to Recipe

25 minutes or so on a broiler rack on a pan in a very hot oven, and then I moved them to the crock pot with some sauce for the rest of the day. 

And finally, the final half of the final watermelon I bought and forgot to serve on July 4th has been consumed, amen. 

THURSDAY
Gochujang smoked chicken thighs, Asian cucumber salad, grilled sweet potatoes, pineapple

My friends, this was a queen among meals. I could not have been more pleased about how all of it came together. 

The chicken and the sweet potatoes are new recipes for us. We’ve made gochujang pork a number of times, but chicken thighs were on sale and Damien was willing to cook outside, so this from My Korean Kitchen sounded good. Same website I got my bo ssam recipe from. 

I started the meat marinating the night before (and had a tiny adventure when I blindly grabbed for ginger in the basket where I keep ginger, and AUGH)

Initially, I marveled at the cleverness of whoever put little Wicket or Weechee in there, artfully matching its brown and furry trunk-like legs with the bulbous limbs of the ginger root as a devilish little prank for some unsuspecting cook; but I quickly realized they actually put it in there because it is a basket, and if I leave a basket out, people will stuff random things in it.

The marinade was pretty dramatic in itself.

It has Sprite in it, which apparently makes an appearance in a lot of Korean recipes. I started to hunt around for some background on this topic, just so everyone gets their money’s worth, and was right on the verge of clicking on a story called “Korean cold noodles for gay men,” and then I thought, you know,,,not right now.

The recipe calls for chicken filets, but I bought bone-in thighs and just pulled the skins off. I also bought a few drumsticks because What If There’s Not Enough Food? And so wages the eternal battle between the thrifty mom who wants to save money and the anxious mom who wants to stuff everyone’s face.

Well, they were fantastic. Fiery spicy, but with a good layering of flavors, and wonderfully juicy. Really perfect. Here’s my plate:

We prepared the sweet potatoes very simply, and I really liked how they turned out. I just cut raw sweet potatoes in thick slices (I tried to cut them the long way, to get the largest pieces possible), brushed both sides with olive oil, and sprinkled both sides with sea salt and pepper. They were medium-small sized potatoes and I got about five slices per potato. 

Then Damien grilled them along with the chicken, about 3-4 minutes per side, until they were soft all the way through. 

They made a really nice change from our usual Asian side dishes of rice or coleslaw. Very popular with me. 

I cut up a couple of pineapples, and I made a cool little quasi-Asian cucumber salad. (I also cut up some cucumbers plain for the babies.) This is a great little salad.

Jump to Recipe

It takes about five minutes and it’s got so much flavor, and always strikes me as rather sophisticated. 

Cucumbers, rice vinegar, honey, sesame oil, red pepper flakes, red onion, sesame seeds, and a little kosher salt. Sweet, slightly tangy, and refreshing, and also pretty. You do want to eat it the same day, because it’s best when the cucumbers are still fresh and crunchy. 

FRIDAY
Salmon burgers

I discovered that you can buy one bag of chopped-up frozen breaded pollock-or-whatever patties, and that won’t be enough for the family, or you can buy two bags, and it will be way too much and you’ll feel terrible throwing out all that wadded-up uneaten fish, OR, for the same amount of money as too much pollock, you can buy just the right amount of frozen salmon portions. So what the heck, I’m not made of stone, and I was tired of standing there with my head in the Aldi refrigerator thinking about it. I got the salmon, and some burger buns and tartar sauce.

I will probably just pan fry the fish in butter and squeeze some lemon juice on top and call it good. Yeah, it was a good week!

*For this joke, I consulted the rhyming dictionary to find a funny substitute for “Lorax,” and the best one I could come up with was “Withholding Tax,” which is not very, you know, what do you know about Korean cold noodles for gay men? Because maybe it’s time. 

Print

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. 

 

 

Print

Gochujang bulgoki (spicy Korean pork)


Ingredients

  • 1.5 pound boneless pork, sliced thin
  • 4 carrots in matchsticks or shreds
  • 1 onion sliced thin

sauce:

  • 5 generous Tbsp gochujang (fermented pepper paste)
  • 2 Tbsp honey
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 5 cloves minced garlic

Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap

Instructions

  1. Combine pork, onions, and carrots.

    Mix together all sauce ingredients and stir into pork and vegetables. 

    Cover and let marinate for several hours or overnight.

    Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.

    Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat. 

 

5 from 3 votes
Print

spicy cucumber salad

A spicy, zippy side dish that you can make very quickly. 

Ingredients

  • 3-4 cucumbers, sliced thin (peeling not necessary)
  • 1/4 cup rice vinegar or white vinegar
  • 1+ tsp honey
  • 1 tsp sesame seeds
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1/4 tsp kosher salt

Optional:

red pepper, diced

  • 1/2 red onion diced

Instructions

  1. Mix all ingredients together. Serve immediately, or chill to serve later (but the longer you leave it, the softer the cukes will get)

What’s for supper? Vol. 285: Best I can do is no lobster

Every year, I tell the kids how strict the orthodox are in Lent, compared to us. No meat, no fish, no dairy, no cheese, no eggs, no oil on Fridays and most but not all Wednesdays, no brown or yellow or oblong grains, no oily fishies, and very few whiskered or blue-eyed mammals on the final week, which is known as Full On Horrendoustide. You can eat wax. I researched this rigorously and I don’t want to hear about it. The upshot is we westerners have it very easy, with our little meatless Fridays, and I also don’t want to hear about that. So every year I give my little speech, and then I go ahead and cook like I always do throughout Lent, except I feel bad about it. I try to avoid lobster, even if it’s on sale, which it is not. 

So here’s what we ate this week:

SATURDAY
I don’t know. Oh, Saturday was Corrie’s birthday, so we had calzones. I feel like I already wrote about this. I’m confused. Here is a picture on my phone that says “Saturday” on it:

My little cupcake. Now she is seven. 

SUNDAY
Beef stroganoff on skinny egg noodles

But her birthday was a different day from her party. Was the party Sunday, then? I’m so confused! I think the party was Saturday, but I did the food post on Monday, so I included Saturday’s food? Anyway, Damien cooked on Sunday. He used a Deadspin recipe for stroganoff and it came out fragrant and luxuriously creamy with very tender strips of beef.

But he forgot-a the mushrooms! These things happen. Still delicious. There was some kind of run on regular noodles and there were none to be found, so we had fancy skinny noodles. Don’t tell the ecumenical patriarch. (Actually it wasn’t even Lent yet by this point.)

MONDAY
Tacos al pastor with pico de gallo

I’ve tried a few different recipes for tacos al pastor, and I like this one the best. It takes a bit of work on the front end (you have to blister up the guajillo chilis, then de-seed them, then simmer them

before adding them to the marinade, which itself has quite a few ingredients, especially if you have to make a substitute for achiote paste, which I did).

I complain, but I will admit, I adore spending a morning making a marinade. If I have nothing else to do and there aren’t a lot of people climbing over me making mountains of toast and complaining about the kind of popcorn I got, it’s so pleasant, simply messing around in the kitchen.

I also made a big bowl of pico de gallo, although I forgot to buy any peppers, so it was just tomatoes, onions, lime juice, kosher salt, and cilantro. Actual recipe:

Jump to Recipe

Here’s how pico de gallo should look, if you’re not lazy:

I, however, got lazy and did it in the food processor, so it was a little pulpier than necessary, but still sharp and tasty. 

We got a big dump of snow, so we’re still cooking exclusively indoors. When it was time to cook, I got a big skillet nice and hot with oil and cooked the marinated meat in batches, to make sure it got a little bit seared, rather than basically simmering due to being squished.

The pineapple juice in the marinade made it so tender.

While I was cooking the meat, I broiled the chunks of pineapple on an oiled pan right up under the broiler, and heated up a stack of tortillas. My land, it was all so tasty. I can never get over what wonderful things happen to pineapple with a little high heat, the hot nectary insides right under the delicate trim of char. Amazing.

The marinade is not too spicy, just kind of smoky and warming. It was a popular dish altogether, and so pretty. 

Tacos al pastor is one of my favorite Mexican dishes (and it apparently has a Lebanese shawarma influence, so that’s no surprise).

I wanted some lime cilantro rice to go with it, but we were low on rice. It was really a fully satisfying meal on its own, though, with some sour cream and cilantro thrown on top of the meat and pineapple and pico de gallo.

Your choice of corn chips or lime plantain chips on the side. Good stuff.

TUESDAY
Actual Restaurant

Fat Tuesday! We’re terrible at Mardi Gras. Nobody around here is doing anything remotely debauched, and nobody in this house would be excited about pancakes, so we went out to eat. Appetizers and everything! Corrie only went under the table one time. I got a bunch of photos of the teenagers looking away with an annoyed expression, so I’ll spare you those. 

I decided to go ahead and have a steak, which turned out to be so huge, I could only eat half (I had the second half for lunch on Thursday). And a very fat Tuesday was had by all. 

WEDNESDAY
Marcella Hazan’s red sauce on spaghetti

It was suggested to the cook that, because it was Ash Wednesday, we could just go ahead and open a jar of Aldi spaghetti sauce, but it was counter- suggested that just because it’s a penitential day doesn’t mean we have to eat dirt. So in the interest of family harmony, we had Marcella Hazan’s miraculous three-ingredient sauce, and it was, of course, wonderfully savory and delicious.

Jump to Recipe

I would say the penance came in when I could only have one helping, but actually I went back for another little scoop because nobody stopped me.

THURSDAY
Grilled ham and cheese, Pringles

Nothing to report. Fell asleep sitting up on the couch, and then Corrie came down after bedtime, sobbing because there are three kinds of matter and they all take up space, but what about the ones that donnnnnn’t? People think they want smart kids, but this is a mistake. 

FRIDAY
Fish burgers, french fries, broccoli slaw

I just got some frozen breaded fish and and some fresh dill, and I guess we’ll have fish burgers with some kind of homemade tartar sauce, assuming I can stay awake. I don’t seem to have a broccoli slaw recipe saved, but I like it with all kinds of stupid things in it, sunflower seeds and dried cranberries and all kinds of bird food that nobody else wants. I’m sure they’ll all be gracious about it, and so will I, I’m sure. And a blessed Horrendoustide to you. 

 

 

Print

Pico De Gallo

quick and easy fresh dip or topping for tacos, etc.

Ingredients

  • 2 large tomatoes, diced
  • 1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
  • 1/2 onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/8 cup lime juice
  • dash kosher salt

Instructions

  1. Mix ingredients together and serve with your favorite Mexican food

Print

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

  • 28 oz can crushed tomatoes or whole tomatoes, broken up
  • 1 onion peeled and cut in half
  • salt to taste
  • 5 Tbsp butter

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

  4. I'm freaking serious, that's it!

What’s for supper? Vol. 257: Something you didn’t know about Charles Bronson*

Happy Friday! I forgot I promised to take the kids to the library! Does anybody want to take the kids to the library for me!!!

Here’s what we ate this week:

SATURDAY
Pizza

According to my camera roll, on Saturday I made a pizza that had black olives, fresh garlic, red onion, ricotta, artichoke hearts, parmesan, and anchovies on it. Sounds like a good idea.

As I was making it, they announced on the radio that they were sentencing the guy who put razor blades in that same brand of pizza dough (Portland Pie, which is wonderfully elastic) a year ago. I forgot about that! What the heck? You should be able to trust pizza. 

SUNDAY
Shrimp cocktail, steak, baguettes, strawberry shortcake

Fadder’s Day. Damien wanted to cook, and I graciously allowed it. He made a spice rub for some steaks and grilled them outside, and they were juicy and scrumptious. Man knows how to cook a steak. 

He requested strawberry shortcake for dessert, and my baking skills are kind of unreliable, so I bought some supermarket poundcake. He likes the strawberries mashed with a little sugar and almond extract, and fresh whipped cream. 

And it was a good idea!

MONDAY
Steak nachos and baby nachos

We had tons of steak left over, and the spice rub turned out a little more Mexicany than anticipated, so it naturally lent itself to becoming nachos. I try not to stand in the way of these natural processes. I cut up the meat and spread it over tortilla chips, topped it with jalapeño slices and lots of cheese, and heated it in the oven to melt the cheese, then served it with salsa and sour cream.

I also made a tray with chips, cheese, and completely unseasoned ground beef, for the GIANT BABIES whom we allow to live in our house. 

TUESDAY
Chicken parm sandwiches, grapes

One of the kids had a sudden memory of this sandwich and became obsessed, so I was happy to oblige, especially since her memory included frozen breaded chicken patties and jarred sauce. 

Bottom bun, chicken, a basil leaf or two, a slice of provolone, and a scoop of hot sauce, top bun. Give it a minute to melt the cheese, and you’re off to the races, by which I mean you’re eating a hot, tasty sandwich.

WEDNESDAY
Grilled chicken, Greek salad, pita and yogurt sauce

I didn’t have a clear plan for this meal, but it worked out very nicely indeed. I made a salad out of grape tomatoes, baby cukes, red bell peppers, black and kalamata olives, feta cheese, red onion, and fresh parsley, glugged on some olive oil and lemon juice, and sprinkled salt, pepper, and oregano over it. SO GOOD.

So summery and refreshing, cool and crunchy, and also cheerful and pretty. A kid-pleaser, too. 

Jump to Recipe

I broiled the chicken and sliced it up, and I folded up the chicken and a scoop of salad in some pita bread with lots of highly garlicky yogurt sauce.

Jump to Recipe

And more greek salad on the side.

THURSDAY
Muffaletta sandwiches, fries

Finally a chance to use the food processor my friend Tina gave me when my old Salvation Army one finally crapped out! It is a Cuisinart, and my friends, it means business. I came pretty close to puréeing the olive salad before I realized what I was doing. I’m going to have some fun with this machine. 

The olive salad was black and kalamata and manzanilla olives, some giardiniera, some roasted red peppers, parsley, olive oil and red wine vinegar, and I forget what else. We have a lot of little almost-empty jars of things, and olive salad became their destiny, and a glorious destiny it was.

I used baguettes sliced the long way for the bread, and for the fillings, ham, two kinds of salami, prosciutto, and provolone, and then some uncanonical smoked turkey and muenster, which was on sale. 

There was plenty of Greek salad left over, so I had that instead of fries.

Make sure you tell everybody: I had that instead of fries.

FRIDAY
Salmon burgers, broccoli slaw

Every so often, I re-discover that individual portions of frozen salmon are actually about the same price as frozen battered whateverfish fillets with a man in a yellow raincoat on the box. So I bought a dozen or so, and now I guess I have to cook them. Looks like we also possess some potato chips, which I will no doubt not eat, except maybe a few. 

I have some kaiser rolls, and I intend to make a tartar sauce with, I don’t know, mayonnaise and fresh dill, I guess pickles and . . . sugar? I don’t know. Pepper. 

I also have some broccoli, which I have been threatening all week to turn into broccoli slaw. That was Charles Bronson’s real name, you know. Karol Broccoslaw. He changed it on Ellis Island. 

 

*because it’s not true

Print

Greek salad

Serve with grilled chicken, pita, and yogurt sauce

Ingredients

  • 3 pints cherry or grape tomatoes, halved
  • 3-4 red or yellow bell peppers, cut into bite-sized pieces
  • 1 sm red onion, diced
  • 2 cucumbers, cut into bite-sized pieces
  • 2 6-oz.cans black olives, drained
  • 12 oz kalamata olives, pitted
  • 8 oz feta cheese, cubed
  • 1/2 cup fresh parsley, chopped
  • salt, pepper, dried oregano
  • lemon juice, olive oil

Instructions

  1. Mix together vegetables, olives, and cheese.

  2. Drizzle with lemon juice and olive oil to taste and salt, pepper, and oregano to taste. Stir to combine.

 

Print

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. 

What’s for supper? Vol. 241: What gets blossomed next?

And a happy Friday to you, week who just about killed us. We’re very glad most of the kids are back in school in person, but YEESH. We Fishers do not excel at transitions; we certainly do not. It didn’t help that we had lots of Nighttime Diabetes Excitement, which is one of my least favorite kinds of excitement. 

Pretty good food, though. Here’s what we ate this week:

SATURDAY
Meatball subs

I always say “nothing to report” when I make meatballs, but guess what? I have something to report! I have been under seasoning them. I bumped up all the seasoning by maybe 20%, and then I added a healthy glug of red wine. So nice! Just a little more savory and rich. I didn’t take a photo, possibly because of being busy eating.

I used the leftover sauce from Friday’s spaghetti with Marcella Hazan’s magical sauce. And that was a good meal. 

SUNDAY
Hot chicken wings, beer brats, bloomin’ onions, a vast assortment of crunchy snackeroos and dips

Super Bowl food! Damien made his easy peasy hot chicken wings with blue cheese dip, and lots of beer brats with onions three ways (cooked in beer with onions and served with sautéed onions and raw onions); and, fearing that wasn’t enough onions, I made three bloomin’ onions. 

The hot wings were fantastic, as usual. Damien used full wings, rather than wingettes (gosh I hate that word), which I actually prefer. 

The bloomin’ onions were probably more fun to make than they were to eat. People were obliging, but we only ended up eating about half. I guess I had it in my head that it was a party since it was the Super Bowl, so I made three giant onions. 

Here I am demonstrating the lovely job my little onion blossomer does:

I didn’t show this part, but because the onion sits on a little base that’s lower than the blades, the “petals” are still attached at the root end when you take it off the cutter, which is how you can fry the onion all in one piece.  Now I’m wondering what else I can use this device to cut. Definitely a cantaloupe. We will have melon blossoms come summer, let me tell you, with little berries here and there. And maybe . . . potatoes! I’m seriously considering making some deep fried potato blossoms for Valentine’s Day.

And I’m almost ashamed to tell you this, but what I really want to try is a pork blossom. I’ll get a nice piece of lean, boneless pork, maybe marinate it for a while, and then freeze it for an hour or two to firm it up, and then . . . VOOM. Pork blossom. I guess I could deep fry if after that.  THIS IS BIG BRAIN TIME, EVERYBODY. I feel like there is some disadvantage to my plan, or some wrinkle I’m not anticipating, but I also feel like it’s going to happen anyway. 

I took so many damn pictures of these onions at various stages, I might as well share them.

Onions in ice water, firming up:

Onions coated in seasoned flour:

Onions coated in seasoned flour, then dipped in egg batter, then seasoned flour again, waiting for the oil to heat up:

Onion merrily frying in oil:

You have to fry them upside down first, shoving them down pretty hard in the pot to force the petals open; then flip it over and finish cooking it right side up. Then you can pull it out . . . 

drain it, and set it on a plate with a little dish of sauce.

Then you pull the petals off and dip. 

I used the flour, batter, and sauce recipes on this page, but next time I make this, I’ll use more ketchup and less horseradish in the sauce, which tasted a bit harsh. A bloomin’ onion should be nothing but fun and delight, no harshness at all. 

MONDAY
Turkey bacon avocado wraps; leftovers

I figured there would be lots of leftovers, and I was very right. So we had what passed for a light meal (supplemented by wings and brats): Spinach wraps, deli turkey, bacon, avocado, and Swiss cheese, with honey mustard dressing.

I don’t know why wraps feel like more of a treat than sandwiches, but they do. Maybe because I always used to order one after giving birth, and I associate them with having room service (and that first meal you eat after you have a baby is just indescribably delicious). Now I just need my own chipped ice machine and I can live that swanky hospital life every day. 

TUESDAY
Golden rice with salmon; egg rolls

New recipe. Frozen salmon is actually fairly cheap if you’re not making a giant slab of salmon your main course. We didn’t have any furikake. I don’t even know what furikake is (okay, I looked it up, and it sounds neat), but I thought the rest of it sounded delicious enough that we could limp along without it. 

Alas, this dish was not a hit, despite lots of fresh ginger and garlic and both parts of the scallion. You cook the rice, then coat it with egg yolk before stir frying it.

Also you fry up the egg whites in the pan separately and then add them into the rice. This recipe has an awful lot of putting things into the pan and then taking them out again and then adding them back in, then making a little space in the middle of the thing you’re cooking and cooking something else in there, and then combining it with the other thing . . . to be honest, I was a little relieved that it wasn’t a popular dish, because it was too much work and I don’t want to do it again!

It wasn’t bad, just bland. Needed furikake, no doubt. I also crowded the pan when cooking the salmon, so the fish part was kind of soggy, rather than crisp and toasted, which is sad. We ended up adding soy sauce and/or hot sauce. I did like the egg-coated rice, and will probably adopt that for another recipe. It gave the rice a nice richness, plus of course a cheery yellow color. And I did like the addition of the fluffy egg whites in with the rice. 

WEDNESDAY
Chicken shawarma

I was going to make this over the weekend, but it seemed like everyone needed cheering up mid-week, so I made shawarma, which everyone loves. 

We had these cute little mini pita breads, which aren’t really better than normal pita, but they are cute. Tons of various kinds of olive, feta, cucumbers and tomatoes, parsley, yogurt sauce. So much garlic in everything, my lips were fizzing. So good. 

I usually put the onions in with the chicken to marinate, but I just didn’t feel like dealing with onions first thing in the morning, so I just spread them over the chicken right before I cooked it, and it turned out fabulous.

Probably do it that way from now on. There is plenty of flavor in the meat, and I liked having the onions a bit more crisp. 

THURSDAY
Pork nachos

Another successful meal that I decided on at the last minute. I’ve made John Herreid’s carnitas many times, and everyone likes them, but I was going to be driving around all day, so I chunked a piece of fatty pork into the Instant Pot with a bottle of Mexican coke, some cinnamon sticks, a quartered orange, some bay leaves, a splash of canola oil, and tons of oregano, salt, and pepper, and pressed the “meat” button. This still cracks me up. YOU MAKE MEAT NOW. *boop*

It cooked it on high pressure for 35 minutes, and then I left it on warm for a few hours until dinner, when I took the meat out and shredded it, then spread it over tortilla chips and sprinkled it with shredded cheese, and broiled it.

My land, it was good. Really tasty and tender, middling spicy and warming but not too sweet, with no need to add additional seasoning. I had mine with scallions and sour cream.

FRIDAY

I think we are having migas. The kids are having their Valentine’s Parties at school, so I’m hoping they’ll be full of hygienic store-bought individually wrapped treats and won’t care very much that it’s migas for supper, which they don’t like because they are culinary fools. 

(Pictured: Past migas)
I may make some beans and rice, but then again, I may not. Maybe I’ll just have some Pixy Stix.

Hey, don’t forget to leave your suggestions for what gets blossomed next around here! Although we all know it’s going to be a potato. (And yes, I looked up “getting blossomed” on Urban Dictionary to make sure it’s not a kink of some kind. It is not.)

Here’s the recipe cards!

Print

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. 

 

Print

Hot chicken wings with blue cheese dip (after Deadspin)

Basic, tasty hot wings with blue cheese sauce

Ingredients

  • chicken wingettes
  • oil for frying

For the hot sauce:

  • 1/2 cup butter
  • 1/8 cup tabasco sauce
  • 1/8 cup sriracha sauce
  • salt
  • vinegar (optional)

Blue cheese sauce:

  • sour cream
  • blue cheese
  • optional: lemon juice, mayonnaise
  • celery sticks for serving

Instructions

  1. Fry the wingettes in several inches of oil until they are lightly browned. Do a few at a time so they don't stick together. Set them on paper towels to cool.

  2. Melt the butter and mix together wit the rest of the hot sauce ingredients. Toss the wings in the hot sauce.

  3. Mix together the sour cream and crumbled blue cheese. Use a food processor or whisk vigorously to break up the blue cheese. You can add lemon juice or a little mayonnaise to thin it.

  4. Serve with blue cheese dip and celery sticks.

 

Print

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Print

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. 

 

 

What’s for supper? Vol. 215: The plural of clafoutis

Doesn’t it seem like we just did this? We did! And now we’re doing it again. 

SATURDAY
Pizza

No memory of Saturday. Oh, I think we were sifting piles of dirt through a metal grate to get the rocks out, and I sent a kid in to make six pizzas. Think of that, moms still stuck in babyland! Someday you will be able to send a kid in to make dinner for 12 so you can stay outside and keep doing what you want to do (even if it’s sifting dirt through a metal grate). Hang in there.

SUNDAY
Shawarma

I set the meat and onions to marinate the night before. Normally I use boneless thigh meat, which I think is the best for chicken shawarma,

Jump to Recipe

 

but since Damien was grilling, I got bone-in, skin-on thighs. 

Always a delightful meal. I was planning to make fried eggplant, but had stupidly left the eggplants on the windowsill, so of course they went bad. Secretly relieved I didn’t have to fry anything. It’s really an easy and delicious recipe, but frying is frying. 

Jump to Recipe

 

Anyway, we had spent the day moving eleven tons of sand, and sitting down seemed best. 

MONDAY
Beef burritos with guacamole

I have only ever eaten frozen burritos before, so I didn’t honestly know what a good burrito was supposed to taste like. The price of beef has shot up ridiculously, so I had two of those awful chubs of ground beef.

I fried it up with fresh garlic and lots of chili powder, red pepper flakes, and cumin. I wanted to make it relatively mild for the pickier kids.

I made up a bunch of guacamole

 

Jump to Recipe

 

and a bunch of beans and rice

 

Jump to Recipe

 

which I made somewhat hotter than usual with the addition of some chilis in adobo sauce. 

And that’s it. I had mine with some cheese and sour cream. There may be some salsa buried in there, too; who can say. 

I thought it was tasty. I definitely didn’t need more than one. 

TUESDAY
Chicken nuggets, chips, veg and dip/graduation dinners

On Tuesday we got caught up with celebratory graduation dinners, and took Moe (who graduated from high school) and Sophia (who graduated from eighth grade) out to the restaurant of their choice, which turned out to be a moderately-priced family sandwich place. Works for me! I had something called an Italian Stallion, which, to my disappointment, included no stallion meat at all.

WEDNESDAY
Blueberry chicken salad; plum and peach clafoutis

Simple salad for a hot day: Mixed greens, broiled chicken, feta cheese, toasted almonds, and blueberries. I forgot to get red onions, but those are good on this salad. I had mine with wine vinegar. 

It being June, I attempted to get fancy with the plating:

Turns out it’s harder than it looks to strew wildflowers in a way that looks natural, but does not look like you are actually eating daisies. 

The meal seemed a little skimpy, and we had a house full of lovely fruit, so I made two . . . well, I made a clafoutis, and then, while I was at it, I made another clafoutis. I could look up the plural, but where’s the fun in that?

A clafoutis is a very simple baked custard with whatever you want in it.

 

Jump to Recipe

You can add chocolate and hazelnuts, grapes if you’re crazy, bananas if you’re a sociopath, or pears or apples if you’re not sick and tired of apples, or I guess cherries is the most famous kind. I did actually have cherries, but did not feel like pitting them. So I made one with plums and one with peaches.

Aren’t they gorgeous? The batter takes like three minutes to make, but they do have to bake for about forty minutes. You can eat them warm or cold. I, ahem, did both, over the course of 24 hours.

We sifted some powdered sugar on top before we ate them, and they were absolutely delicious, and so beautiful. Sometimes the kids get mad at me for ruining fruit by baking it, but not this time.

 

La pêche:

 

 

Out of sheer honesty, not everyone likes clafoutis. Two of my favorite things in the world are custard and fruit, but I’m not everybody. But the kids were mostly in favor of it. 

THURSDAY
Muffaletta sandwiches, chips, Rainier cherries

Everybody likes these sandwiches. I bought four long baguettes and a combination of cheap and expensive cheeses and meats. I made tons and tons of olive salad with green and black olives, a few jars of giardinera, and several cloves of garlic, all chopped up in the food processor with olive oil and ground pepper.

Everyone’s happy when I call them to dinner and the table looks like this:

 

You can make this a hot sandwich, but we absolutely did not want to turn the oven on. Everybody got some chips and some rainier cherries, and I had my sandwich outside. 

 

OH SUMMERTIME. Oh sandwichtime. 

FRIDAY
Fish tacos

Nothing fancy. Just frozen battered fish, avocados, shredded cabbage, salsa, sour cream, and cilantro. Maybe I will make some lime crema. And maybe we will put the AC in today! 

Oh, this is your annual reminder that frozen grapes are very good indeed. Just wash them and shake off the excess water and put them in the freezer. I like red grapes the best for this. It’s a beautifully refreshing little sweet treat for the hot weather, better than ice cream. 

And fine, I looked it up. The plural of “clafoutis” is “clafoutis.” As it should be.

Print

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Print

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. 

 

Print

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.

 

Print

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. 

 

Print

Beans and rice

A good side dish, a main course for meatless meals, or to serve inside carnitas, etc.

Ingredients

  • 3 cups uncooked white rice
  • 1 15-oz cans red or black beans, drained
  • 1 20-oz can diced tomatoes with some of the juice
  • 1 diced jalapeno
  • 1/2 cup cilantro, chopped roughly
  • 1 small red onion, diced
  • 2 Tbsp minced garlic
  • chili powder
  • cumin
  • salt and pepper

Instructions

  1. Cook rice. Add rest of ingredients, adjusting spices to taste. If it's too dry, add more tomato juice. 

 

Print

Lime Crema

Keyword Budget Bytes, crema, lime, lime crema, sour cream, tacos

Ingredients

  • 16 oz sour cream
  • 3 limes zested and juiced
  • 2 Tbsp minced garlic
  • 1/2 tsp salt

Instructions

  1. Mix all ingredients together. 

Recipe Notes

So good on tacos and tortilla chips Looking forward to having it on tortilla soup, enchiladas, MAYBE BAKED POTATOES, I DON'T EVEN KNOW.

 

 

 

Print

Clafoutis

a simple baked custard, usually with fruit. Very easy to make, very pretty. This recipe makes two round 9-inch clafoutis, but you can make individual custards in ramekins if you like.

Ingredients

  • 3 cups whole milk
  • 9 eggs, beaten
  • 1-1/2 cups sugar
  • 4 tsp vanilla
  • 6 Tbsp butter, melted
  • 1-1/2 cups flour
  • any kind of fruit you like
  • confectioner's sugar for sifting on top

Instructions

  1. Preheat the oven to 325.

  2. In a bowl, mix together the milk, eggs, sugar, vanilla, and butter. Add the flour in gradually (sifting it into the bowl if you want to make it really smooth) and beat the batter until it is smooth.

  3. Pour the batter into two pie pans. Then carefully add the fruit on top, distributing it evenly or making a design if you like.

  4. Bake about 40 minutes until the center is soft but not jiggly. The top should be slightly browned.

  5. Serve immediately, or chill to eat later. Sift confectioner's sugar on top before serving.