Tag: Instant Pot

What’s for supper? Vol. 138: Notes from Bism

Trying something new this week. I’ll blab about my cooking as usual, then put recipe cards at the end, so you can save them if you like. Just for the things that turn out good, mind you. Do let me know if this is useful or not.

SATURDAY
Spaghetti and Sausage with What Can Only Rightly Be Called Awesomesauce

Damien says he wants to try some kind of new tomato sauce, and I’m all: silly husband, there is no such thing as “new tomato sauce.” But when the man wants to cook, the woman lets him cook. So he made this ridiculous recipe by the apparently famous Marcella Hazan. (recipe card below)

You put canned tomatoes in a pot. You put a bunch of butter in the pot. You peel a couple of onions and put them in the pot. You cook the pot things for a while. You take out the onions. And that’s freaking it.

He says he kept wanting to add, you know, tomato sauce things. Bay leaf, garlic, oregano, something.  Nopey, just the three things. Okay, salt if you’re fancy. It was so good. I don’t know why! It tasted like a whole meal in itself! It tasted like meat and wine! So savory, so interesting! Crazy, man. I couldn’t get enough of it.

He also made about a roomful of garlic bread, which I ate as if it were the only way to save the world.

SUNDAY
Hamburgers, brats, chips, dip

He built this gargantuan grill for himself out of cinder blocks in the backyard

and he cooked supper on it. And sent me gifs of the fire while I was lying down. I still have more calculating to do, but I think I got a good deal.

MONDAY
Chicken sorta caprese sandwiches; cucumber salad; cherry pie with whipped cream

These sandwiches were so good last week, I made them again. This time, I used ciabatta bread instead of kaiser rolls and provolone instead of mozzarella. Grilled chicken, prosciutto, provolone, fresh basil, sliced tomatoes, olive oil, vinegar, salt and pepper. Yuhm.

For some reason I dug in my heels about buying frozen fries this week, so I made a cucumber salad instead. I mostly-peeled about four cucumbers (I like to leave some festive stripes of green peel like Chef Pat always did. It makes me think of the early 90’s, Squeeze, things like that) into half circles and mixed them with a red onion sliced very thin. Then I mixed together some white wine vinegar and water and some sugar tossed it together.

I wish I had had some fresh dill. It wasn’t fabulous, but it was refreshing, and fine for a summery side. Would have gone well with fries.

The cherry pies, I had actually made Sunday night, but Lucy’s pancreas was having some kind of fit, so we saved the pie for Monday. I was in a rush, so I just made the cherry filling and poured it into pre-made pie shells and baked them that way, no lattice topor anything. I served it with whipped, unsweetened cream, and that was the right choice because the pie was so very sweet.

It was a bit of a mess when I cut it, but oh, cherries. So wonderful.

Also, so dramatic as they sat there macerating in the sun, like the juiceable gemstones from Bism.

TUESDAY
Mac and cheese with chicken and broccoli

My friend Maureen’s sister once made me a cheesy chicken casserole after I had a baby, and it was the best damn thing I ever ate in my life. I’ve been trying to replicate it ever since, even though I know perfectly well the missing ingredient is “just had a baby.” Once I had a peanut butter and jelly sandwich that was the best damn sandwich I ever had, right after I had a baby. Really, it brought tears to my eyes. Such jelly! Such peanut butter! Gevalt.

Anyway, this was not terrible, unlike the picture I took but can’t find.

I made mac and cheese in the Instant Pot (using farfalle instead of macaroni) based off this recipe from Copy Kat, only I realized for the first time that her recipe calls for one pound of one kind of cheese, and one cup of another kind. What the hell kind of recipe is that? I also ran across a recipe that called for ten teaspoons of something. Ten teaspoons. Honest to goodness, I’m the only adult on the internet.

So then (okay, first I burned the noodles because I’m too stupid to push a button without burning something) I steamed some cut-up broccoli spears and some chicken that I had I guess cooked in the Instant Pot previously. Okay, this is also a terrible recipe. I’m sorry.

Upshot: It was fine. I guess I put it in a buttered pan and put it in the oven until it melted together a bit. It would have been better if I had just had a baby, but I don’t think you can do that in the Instant Pot.

WEDNESDAY
Tacos with lime crema; tortilla chips with more lime crema

Just regular old tacos, but!!!!! I got this easy recipe for lime crema from Budget Bytes, and now I realize how brave I’ve been to have gotten through 43 years without lime crema. SO BRAVE.

I zested and juiced a couple of limes and then thought, “Oh, let’s not be stingy!” and zested and juiced one more. I added the zest and juice to a 16-oz tub of sour cream, glopped in a few tablespoons of minced garlic, and stirred it all in with a little salt.

I did get some help cutting up the tomatoes from a . . . blue fairy of some sort.

See? We finally redid the floor, just like we said we would this summer! Shut up! It’s still August! *sob*

We had some lettuce, but no fairies appeared to cut it up for me, and I discovered plenty of leftover pea shoots from the fancy ramen last week. I thought it would be weird, but it was great! Spicy meat, fresh tomatoes, springy pea shoots, and plenty of that wonderful lime crema. You don’t have to tell your abuela that this is what we call tacos, but we’re not going to stop.

THURSDAY
Chicken quesadillas

I saw to my dismay that there was yet more chicken in the fridge, so I slumped over to the Instant Pot and snarled, “You know what to do.” I threw a bunch of chili lime powder in there with the chicken and a cup or so of water and set it for 7 minutes high pressure, but it came out tasting like just water anyway. I let the chicken cool, but not enough, and skinned, boned, and shredded it. Ow, still hot.

Some people had cheddar, some had pepper jack, some had jalapenos from a jar. I always regret letting people order special combinations, but then again, some people are easy to please.

 

Yes, we had potato chips with quesadillas. Don’t tell abuela.

FRIDAY
Eggs and harsh browns

And that’s it! It’s the end of the week! Ha! I win again!

And here are my nearly professional recipe cards. Lemme know what you think.

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!

 

Print

Cherry pie filling for TWO pies

Keyword cherries, cherry pie, desserts, fruit desserts, pie

Ingredients

  • 7 cups cherries pitted
  • 2-2/2 cups white sugar
  • 2 tsp almond extract
  • 1/2 cup cornstarch
  • 3 Tbsp butter

Instructions

To pit cherries:

  1. Pull the stem off the cherry and place it, stem-side down, in a bottle with a narrow neck, like a beer bottle. Drive the blunt end of a chopstick down through the cherry, forcing the pit out into the bottle.

To make the filling:

  1. Mix together the pitted cherries, sugar, and cornstarch in a bowl and let it sit for ten minutes or so until they get juicy. 

  2. Stir the almond extract into the cherry mixture and heat in a heavy pot over medium heat. Bring to a boil. Lower heat and simmer over medium heat, stirring constantly, for several minutes. Stir in the butter.

  3. Let the mixture cool a bit, then pour into pie shells. 

Recipe Notes

This would also be fine over ice cream. 

 

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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.

 

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Chicken Caprese Sandwiches

Keyword basil, chicken, mozzarella, prosciutto, provolone, sandwiches, tomatoes

Ingredients

  • Ciabatta rolls, Italian bread, or any nice bread
  • Sliced grilled, seasoned chicken
  • Sliced tomatoes
  • Fresh basil leaves
  • Sliced prosciutto
  • Sliced mozzarella or provolone
  • olive oil
  • balsamic vinegar
  • salt and pepper
  • Optional: Pesto mayonnaise

Instructions

  1. Preheat broiler. Drizzle chicken breasts with olive oil, salt, pepper, oregano, whatever. Put chicken on shallow pan with drainage, and shove under broiler, turning once, until chicken is browned on both sides. Let cool and slice thickly, you animal. 

  2. Toast bread if you like. Spread pesto mayo on roll if you like. Slice tomatoes. 

  3. Pile chicken, tomatoes, basil, cheese, and a slice or two of prosciutto, sprinkling with olive oil and balsamic vinegar, salt and pepper a few times as you layer. 

What’s for supper? Vol. 136: Charlotte was neither

Something something food something! Ho ho, Sam Sifton, aioli. Remoulade, cabanas with that wonderful old-fashioned smell of hot canvas, and gin rummy. At any rate, then we all popped over to Sonya Yoncheva’s flat, where the most amusing thing happened with some lobster knuckles, ho ho ho. Then here’s what we had the rest of the week:

SATURDAY
Giant grilled ham and cheddar cheese, strawberries, chips

We normally have these sandwiches on sourdough bread, but Aldi had this ludicrously big loaves on sale. I forget what it’s called — something Italian — but those were some hearty sandwiches, let me tell you. For size reference, this is a twelve-inch pan they’re cooking in:

Nice summer meal, yum.

If you don’t know the trick of skimming a little mayo on the outside of your grilled cheese before frying it in butter, you should. It’s a good trick.

SUNDAY
Cookout!

We usually have a huge family reunion party on July 4th, but too many people couldn’t make it, so we rescheduled for the 8th — and then a bunch of people got sick and couldn’t make it. So we had the party anyway, with a small but cheerful group, and we’re shooting for Memorial Day to get the band back together.

We had burgers and hot dogs and chicken, chips, watermelon, potato salad, ice cream, and cookies, with sparklers, fireworks, and the Declaration of Independence. Three cheers!

MONDAY
Pork ribs, rice, string beans

I didn’t even know there was such a thing as supper at 5, but by 5:45, we had oven roasted pork ribs, white rice, and raw string beans. Pork ribs with salt and pepper in a pan with drainage, slide under a hot broiler for maybe 8 minutes, turning once. Rice using the 1:1 method in the Instant Pot. String beans thrust at unwilling children for stem removal, standards lowered as necessary. Boom, dinner. I had mine with gochujang sauce to make it even more boom.

TUESDAY
Apricot chicken salad

I had a recipe, but I didn’t like the looks of it, so I invented something brand new not to like. The recipe called for greens and cooked chicken, fresh apricots, celery, blue cheese, and some kind of peculiar buttermilk dressing. We all agree that buttermilk is problematic, because we’ve all read Charlotte’s Web and now expect buttermilk to taste like ambrosia, rather than bad milk, and it never does. (We also have some inappropriate notions about potato peels and old cabbage cores, but never mind.) So I skipped the dressing, and happened upon some white balsamic peach vinaigrette dressing at Aldi, which, it turns out, is only offered for a short time for a reason, the reason being that it is yucky.

Well, apricots aren’t quite in season yet, it turns out, so I bought dried apricots. Just like you can substitute raisins for grapes, okay? It’s the same thing!

So, the salad was okay. We ate it. I could redo it when apricots are in season, I guess, but I think we’ll just move along [shakes fist at passing spider].

WEDNESDAY
Pizzas by Irene

For our child-led dinner series (which I say because I’ve forgotten how to talk), Irene chose pizza. So, you know how some parents watch their children get all upset and stressed out while trying to accomplish something tricky, and they respond to that stressed-out child by shouting, “Calm down! Just take it easy, okay? Calm down!” and you know how that’s not helpful at all?

Well, you go ahead and watch the world’s least chill 9-year-old attempt to stretch somewhat cold pizza dough over five extra large pans, and see what happens when she gets a hole in the dough and it’s the ennnnnnnnnd of the world. You see what comes out of your mouth!

Anyway, she actually did very well. We all did very well. Yes. [shakes fist at passing spider]

THURSDAY
Carnitas with salsa verde

We just had carnitas last week, but I wanted to try some new toppings for it. I had big plans, but ended up settling for just one new thing: salsa verde. Oh my stars, this was a good choice.

I took about fifteen tomatillos and unwrapped them, and put them on a pan with three medium jalapenos, a quartered onion, and about ten cloves of garlic. I roasted them for a few minutes until they were a little charred.

Look how dramatic the onions got!

Then I cut the stems off the jalapenos (I left all the seeds in), pulled the wrappers off the garlic cloves, and trimmed the ends off the onions, and shoved everything in the food processor with a big handful of cilantro and about 3/4 tsp of sugar. I blended it until it was pulpy.

Then I heated up a frying pan with a little olive oil and put the salsa mixture in, and heated it, stirring, until it was a bit thickened. Then I added about 3/4 cup of chicken broth and about 1/4 cup of lime juice; then I let it simmer for another 15 minutes until a lot of the liquid was absorbed.

I will admit that I have only tasted salsa verde once before in my life, but I do believe this is how it’s supposed to taste. Sweet and hot and greeeeen. So very nice.

It was a wonderful accompaniment to the pork, which I made in the slow cooker with a can of beer and two cans of diced tomatoes with chiles. When the meat was tender, I trimmed off the considerable fat, shredded it, and spread it in a shallow pan to be browned up under the broiler.

The meat came out a bit bland, but the salsa verde more than made up for it. I had my carnitas with salsa verde, sour cream, raw red onions sliced thin, and a little fresh lime juice. More fresh cilantro would have been nice.

FRIDAY
Penne and sauce

Oh, we had a birthday in there, too. Sonny wanted to go have pizza with his friends and then sleep in the yard in a tent, so my main contribution was this . . . thing.

Look, he wanted a cake with a bearded dragon wearing a top hat, and that’s what he got. In real life, bearded dragons are even stupider-looking. [shakes fist at passing spider]

What’s for supper? Vol. 135: Booooo!

This week’s menu is brought to you by inappropriate guilt. Actual temperature: 96 degrees with 94% humidity. Real feel: I’m a failure as a human being because I turned on the air conditioner.

Here’s what we ate this week:

SATURDAY
Hamburgers, chips, ice cream sundaes

Can you imagine a world without hamburgers? I can’t.

SUNDAY
Carnitas; berries and cream

I took a nice, fatty pork shoulder and put it in the crock pot (actually two crock pots) with some Narragansett bear and some cans of chipotle peppers in adobo sauce, and then we went to the beach. Several hours later, the meat was nice and tender.

I pulled off the fat, shredded it, and spread it in a shallow pan along with most of the peppers, and put it under the broiler for a few minutes until it was slightly browned and crisp.

Then we served it on tortillas with fresh lime juice, pepper jack cheese, and sour cream.

I was very happy with the flavor of the meat. Some parts of it soaked up more heat than others, so it was exciting to eat. I’m now motivated to start adding more things to these lovely carnitas. What do you like on yours? Beans? Rice? Lettuce or something? Help the yankee out.

Dessert was supposed to be fruit cobbler or crisp, but it was so dangedly hot, I couldn’t bring myself to turn on the oven; so we just had strawberries and blueberries with fresh whipped cream. No complaints.

MONDAY
Citrus salad with chicken and almonds

A new meal, a new meal! Refreshing but substantial, and the flavors combined much better than I expected.

It was again far too hot and steamy to even look at the oven, so I cooked the chicken breasts in the Instant Pot with about 3/4 cup of lime juice and a heavy sprinkling of chili lime powder. I set it to manual for seven minutes, did a quick release, then let the chicken cool and cut it into cubes.

So we had mixed greens, chicken, tangerine segments, feta cheese, toasted almonds, diced red onion, and very thin cucumber slices.

(Okay, I turned on the oven for eight minutes to toast the almonds.) Someone has stolen the post thingy for my food processor, but it turns out you can slice cukes pretty easily on the wide part of a manual grater. I meant to make a honey lime dressing, but couldn’t find the honey; so I just squeezed fresh lime juice onto my salad, and it was very good.

Next time I make this salad, I will try grapefruit. I looked up directions for peeling the tangerines so they don’t have a membrane, but I honestly don’t own a sharp enough knife, and also am not raising any kids who refuse to eat membranes. Harumph!

TUESDAY
BLTs

It was Lucy’s turn to plan and make dinner. Normally BLTs is a birthday-level treat meal, but I’m trying not to quash anybody, so I agreed to her plan and bought five pounds of bacon. She laid them out in two giant pans and put them in a 400 oven for about twelve minutes. They were overlapping each other a bit, and some came out overdone and some underdone, but most if it turned out well and it was SO much easier than frying it in a pan.

My father used to have a BLT for lunch every day. When noon approached, my mother would set a place for him at the old maple kitchen table we inherited from my grandmother. I remember hearing the tea kettle start to sing as the bacon hissed and popped in the old iron frying pan, and my mother would slice off a wedge of lemon for my father’s tea. She’d slit the center of the wedge to make it easier to squeeze, and deftly flick the seeds out into the sink with the tip of a knife. Then my father would arrive, and he’d have a quiet, leisurely meal while reading the daily paper before heading back to work for the afternoon.

From my mother’s example, I learned that when you grow up, people will make you BLTs. And here I am!

WEDNESDAY
Hot dogs, corn on the cob, ice cream

Normally, we have a giant family cookout and firework extravaganza for our giant family on the 4th of July, but several people couldn’t make it, so we moved the party to the weekend.  Seeing as the country really needs more of an intervention than a birthday party, I’m okay with missing the 4th. Boo.

We ate our hotdogs and drove to the beach in the next town, where the local boating club generously hosts a firework show over the lake from a raft. Smiling old men hand out sparklers to the children as the sun sinks below the water, the rich and the poor mingle in peace, and it’s a lovely time.

Except I guess they got sick of the riffraff this year, and we had to go sit in a cemetery across the street. Oh well! Fireworks is fireworks. Corrie booed, because she is a terrible person. Who boos fireworks? Boooo!

THURSDAY
Honey garlic chicken thighs with broccoli and potato

I planned this one actual-cooking meal for the end of the week, knowing it would be cooler. Well, it wasn’t all that freaking cool. And we were out of garlic, of all things. And half the chicken had gone bad! Boooooooo!

Still, it’s a good recipe, a true one-pan recipe, and pretty simple. You make a simple sauce, cut up potatoes and broccoli, put the potatoes and chicken in a pan, spread sauce on the chicken, cook for a while, and then add broccoli toward the end.

It’s a sweet, pleasant sauce, and tastes wonderful with the broccoli. A fine dish if you’re not dripping with sweat and angry about rotten chicken and lost garlic. I really can’t fault Damn Delicious for any of that. The recipe actually calls for chicken breast, but thighs with skin are much better.

FRIDAY
English muffin pizzas

Guess what? It finally rained, and then it went right back to being horribly hot and muggy again. I reserve the right to be cranky, eat too much sour cream, boo fireworks, or whatever works. Boooooooooooooooooooooo!

What’s for supper? Vol. 130: Spiedie trial

I don’t know which of you bastards put a hex on me, but nothing I cooked came out well this week. Also my best cow went dry and the tallow kept lumping on me no matter how I boiled it. And I lost my best mob cap. But I did go running every single day this week, seven days in a row! Now I have a . . . strained toe tendon? Or something? This doesn’t mix well with lots and lots of driving. Ow. But still, I ran.

Here’s what we ate, carb counts at the end:

SATURDAY
Chicken strawberry salad with almonds

I seem to remember my husband made this while I . . . did something important. Probably lay down. I think he roasted the chicken in the oven, the served it with mixed greens, sliced strawberries, feta cheese, toasted almonds, and balsamic vinegar. This dark picture doesn’t do justice to how pretty this meal was, even if the almonds did get a little over-toasted:

It was not easy for me to make the transition to seeing fruit as a natural part of savory meals, rather than as dessert, but once you put balsamic vinegar on fresh strawberries, you’ll never go back.

SUNDAY
Spiedies, peppers and hummus

I couldn’t find my excellent spiedie marinade recipe, so I made one up, and it just wasn’t as zippy.

2 tsp red pepper flakes
red wine vinegar 1/2 cup
1.5 c oil
1/4 cup lemon juice
salt and pepper
1.5 tsp mint
1 Tbs minced garlic
2 Tbs sugar

I think I’ve used one with lemon zest in the past. This was good, just not amazing. I cubed a boneless pork loin and set it to marinate early in the day, and then the kids put it on skewers (soaked in water to keep the meat moist) and my husband grilled it in the evening.

We served it on toasted rolls with mayonnaise, and had raw peppers and hummus on the side.

Operation Enough With The Chips All The Time proceeds apace.

MONDAY
Hot Dogs of Many Nations, nacho chips, grilled corn, watermelon

We didn’t want to trivialize the memory of our fallen heroes by grilling hamburgers, so we had hot dogs after the parade, instead.

I put out an assortment of toppings: Ketchup, mustard, relish, sauerkraut, chopped cukes, grape tomatoes, diced onions, pickled pepper rings, blue cheese, celery salt, sliced pickles, buffalo sauce, and chopped scallions, if I remember correctly, which I never do.  Several of the kids had a Chicago hot dog, which is  yellow mustard,  pickle relish, onion, tomato, pickle, peppers, and celery salt.

My favorite: Blue cheese, buffalo sauce, and scallions.

I think it’s actually supposed to be chives, but whatever. It’s yuhm.
We like grilling corn on the cob slowly right in the husks, which makes it immensely sweet and juicy, but I forgot, and had the kids shuck the corn. So Damien grilled it anyway, and we buttered it, then sprinkled it with chili lime powder.

It was supposed to be ice cream pie for dessert (you mash up ice cream with a potato masher until it’s soft and spreadable, then spread it in a graham cracker crust, and dress it up with chocolate sauce, peanut butter, marshmallows, whipped cream, candy, sprinkles, nuts, cherries, whatever, and then freeze for a couple of hours) but we forgot to make it, so we just had ice cream.

TUESDAY
Taco Tuesday

I didn’t take any pictures. I did add the chili lime powder to the meat, and it made it much brighter and more interesting. I was also starving because we had the final high school concert of the year and ate super late. I also added chili lime powder to a can of refried beans I had for lunch the next day. I keep thinking it’s not very good, but then I keep using it, so I guess I like it.

WEDNESDAY
Cobb salad

This is a cute meal. I took my biggest pan and arranged stripes of chopped bacon, sliced avocado, halved hard boiled eggs, grape tomatoes, chopped cucumbers, chopped Romaine lettuce, and diced chicken.

It was okay. I made the chicken in the instant pot and basically just steamed it in lemon juice, which made it kind of damp and lemony, which is not my absolute favorite way to enjoy chicken. Oh well. I left my feet in the picture to prove that I’m not one of those fancy food bloggers who doesn’t have feet.

THURSDAY
Pork ribs, coleslaw, some kind of rice thing

The pork, I seasoned generously with salt and pepper and put it under a hot broiler in a pan with some drainage, and turned it once.

I planned to make biscuits, only my planning didn’t extend to having flour in the house, so I decided to make risotto instead, which doesn’t really go with coleslaw, but it didn’t matter because I was also out of parmesan cheese, so it wasn’t really risotto.

I sauteed two diced Vidalia onions in olive oil with salt and pepper and a tablespoon of minced onion in the Instant Pot, then added four cups of white rice, and stirred it up until the rice was opaque. Then I added eight cups of chicken broth, closed the lid and valve, and set it on high for seven minutes, then did a quick release. Heck, everyone ate it. They kept asking me if it was flavored rice or brown rice, and I kept telling them to shut up.

FRIDAY

It seems we have some kind of effing potluck to go to. We were supposed to have scrambled eggs and hash browns, which is not all that great, but at least we wouldn’t have to talk to anyone or put pants on. Effing potluck. What do you recommend that requires almost no effort on my part and that pairs well with a bad attitude?

And now for the carbs:

SPIEDIES:
roll – 39 or 40

pork: 0

2 tsp red pepper flakes 2g

red wine vinegar 1/2 cup: 8 Tbs
1.5 c oil
1/4 cup lemon juice
salt and pepper
1.5 tsp mint
1 Tbs minced garlic]
2 Tbs sugar: 25.2
——-
2g per Tbs, 2 Tbs per kebab
hummus: 2 Tbs, 4g
1/2 yellow pepper: 6
marinade: 4
l’oven Deli roll: 39
—–
53
dessert:
ice cream 2/3 c rocky road Hannaford: 23
choc sauce1 Tbs: 12
1/3 cup marshmallows: 11.5

3 Reese’s peanut butter mini cups: 15

2 maraschino cherries: 4
_____
65.5
supper and dessert: 118.5

HOT DOGS:

1 hot dogs: 3

1 frankfurter buns: 21
2 Tbs ketchup: 10
mustard: 0
2 Tbs chopped onions: 8
5 grape tomatoes: 1.55
pickles: 0
1/4 cup chopped cucumbers with skin: 4
corn on the cob: 17
chili lime powder: doesn’t want
butter: 0
11 nacho chips: 15
watermelon, 1 cup equivalent: 46

COBB SALAD:

chicken cooked in lemon juice: 0

romaine lettuce: 1
avocado: doesn’t want
5 grape tomatoes: 1.6
bacon: 0
cukes: .5
hard boiled egg: 0
balsamic vinegar, 2 Tbs: 8
11.1 carbs
12 tsp iced tea powder (3 c): 54
total meal: 65.1

PORK, COLE SLAW, RISOTTO:

pork, salt, pepper: 0

cole slaw:

1  head cabbage -72 g
1 cup mayo -1.3 g
1 1/2cup white vinegar -0 g
1/2 cup.lime juice 8.23 g
10 carrots 8 g
1 cup sugar- 200 g
Total carbs: 289.53

risotto:
rice 4 cups uncooked: 576

chicken broth 8 cups: 4

olive oil: 0

2 vidalia onions: 32

garlic minced 1 Tbs: 3 g
salt and pepper: .5 (1/2 tsp pepper)
rice: 615.5 for ten cups of cooked risotto

about 61.55g per cup

What’s for supper? Vol. 124: We put the bap in bibimbap

Another week under our belts, literally! Here’s what we had. At the end of the post, I’ll list the carb count for each meal, more or less.

SATURDAY
Bagel sandwiches with egg, cheese, and sausage

An easy, agreeable meal for yet another miserable, rainy, snowy, unreasonable day, which the menfolk spent climbing around on the roof to satisfy the insurance company.

SUNDAY
Bibimbap

Such a stupendous meal. The night before, I took a pork loin and cut it as thinly as I could, then set it to marinate with some prepared gochujang sauce. Sadly, I had no plain gochujang (which I have since rectified. Affiliate link!), so the flavor wasn’t as intense as I wanted. Then I browned up the meat in some olive oil while the rice was cooking.

I also set out the following dishes:

Sliced mushrooms sauteed in olive oil with soy sauce
Spinach sauteed in olive oil
Bean sprouts
Plain and sriracha-flavored sesame seeds
Wasabi sauce
Gochujan sauce
Soy sauce
Quick-pickled sliced carrots and mini cucumbers

I meant to add sesame oil to the sauteed foods, but I forgot.
Everyone put rice in their bowls and then added as many ingredients as they wanted, then reported to me for a fried egg on top.

To make the pickled vegetables, I sliced the mini cucumbers thin and used the wide slot of the vegetable grater to make carrot strips. (I need a food processor!) I covered them with white vinegar and stirred in about half a cup of sugar, covered it, and let it sit all day. I did this in the morning, and they were nice and zippy by dinnertime. The kids love these.

Bibimbap is just a giant bowl of savory wonderful happiness with little treats all through it.

Once you get down to the rice, you just keep adding more ingredients in different combinations. Or at least I do!

MONDAY
Beef barley soup, hot pretzels

This is one of the most frustrating parts about relearning how to cook while keeping track of carbs: I can’t eyeball stuff like soup anymore; and if I happen to have weird ingredients on hand, I’ll have to recalculate the carbs all over again next time. Oh well. In the old days, if someone had T1 diabetes, the only treatment available was to restrict calories, and sometimes people would die of starvation instead of diabetes. So boo hoo, I have to adjust my soup recipe.

Here’s the recipe I came up with:

Cover the bottom of the pot with olive oil and saute one diced red onion, 1 Tbs minced garlic, and two diced carrots.
When they begin to soften, add beef trimmed and cut into bite-sized pieces (I think I had about 2.5 pounds).
When beef is browned, add 2 small cans of diced tomatoes with the juice, and 1 cup Shiraz, 5 cups of beef broth, and about twelve ounces of sliced mushrooms. 
If you’re cooking on the stovetop, add 1/2 a cup of uncooked barley and simmer for about 40 minutes. I was using my Instant Pot, so I added the barley, sealed it, opened the vent, and set it for “soup,” then let it just cook itself the rest of the day. Add salt and pepper before serving.
I added some water, too, but this turned out to make it thinner than I wanted. It made a little less than a gallon of soup.

We also had hot pretzels, which everyone likes. Benny and Corrie were in charge of the salt, and their general approach is WOOHOOOO!

TUESDAY
Hot dogs, beans, cheezy weezies

Nothing to report.

WEDNESDAY
Terrible tahini chicken, rice, pineapple

I was sorrrrrt of following a recipe from the NYT? I was so thrilled because it said it was everyone’s favorite chicken thighs, and it only had five ingredients, and you just put the sauce on the chicken and cook it! So easy! No gathering purselane by moonlight or using special hand-braided cooking twine to whip the meat into tenderness before slowly poaching it over a steaming sea sponge while a bowl of fertilized quail eggs looks on. Of course, they did describe it as having a “salty, fungal deliciousness,” but that did not deter me.

Well, I couldn’t find miso for sale. I did a quick inquiry in the supermarket and discovered that there’s no real substitute for miso, which is fermented soybean paste, but sometimes people use tahini, so that’s what I got. And it said to use plain rice vinegar, not seasoned rice vinegar, but I used seasoned rice vinegar anyway, because Sim Sifton’s not the boss of me. And salted butter instead of unsalted.

WELL, that chicken wasn’t very good. It sure wasn’t. It came out of the oven looking intriguingly like a tray of toasted marshmallow thighs

and they tasted like . . . hot mealy peanut butter? And mud. Not great. Luckily, the chicken itself has no carbs, so Lucy just scraped the crap off the top, ate the chicken, and made up the carbs with some waffles or something.

We had white rice and fresh pineapple on the side.

And now there’s a giant platter of rejected chicken hulking in the fridge making me feel bad.

THURSDAY
Cheese pizza

Did I mention that this week was spirit week? That’s when the school drums up energy and excitement by making parents make fourteen quick stops to Walmart, and the kids can go to school disappointed and angry and slightly loopy on pink hairspray fumes. There’s color day, dress-up or twin day (when you dress up as twins with someone else. One of the kids decided to dress up as Dipper from Gravity Falls, because he is a twin. We let it ride), crazy hair or hat day, favorite character day, and of course pajama day.

So Thursday was character day, and dear sweet Benny wanted to be Amelia Bedelia. Here she is:

So I’m making the pizzas, and we calculated that Lucy could have three pieces, which is a quarter of a large pizza. I thought it would be funny to let her have it in a big slab, rather than cutting it up; so I let everyone have a big slab. Same amount of pizza, of course, just not cut into individual slices. Lucy (here dressed as Tonks, sort of) thought this was moderately amusing:

Guess which kid was upset because she only got one piece of pizza instead of three? That’s right, the one dressed up as Amelia Bedelia. File under “things any halfwit could have anticipated.” We gave her extra pizza, and yes, I promised her a lemon meringue pie at some point, so she’ll keep me around.

FRIDAY
Sourdough grilled cheese, salad

Haven’t worked out the carbs yet. I’m stalling. We had a bit of a scare yesterday. A combination of too many sugary carbs without enough fiber and fat, a slightly weird meal schedule, and extra running around, and Lucy’s blood sugar kept dropping and dropping, even after she ate dinner. So, BOO DIABETES. Boo. Argh. We did finally get her stabilized, but it was scary. But we’ll figure it out.

And now for the carb counts!

Last week I posted before I had worked out the carbs for mac and cheese, but I have them now, so I’ll include them here.

If you’re using these recipes to work out your own carb-counting diet, please note that carb counts can vary by brand, especially in things like sauces, so caveat comendenti, or something. Most of the ingredients I use are from Aldi, FYI. Right now, Lucy’s dinner carb target is 95 grams. If she falls short, we make it up with odds and ends. If she goes over, we give her extra insulin. I try to make low carb dinners on weekends so she can have dessert without going too far over the target.

THE CARBS

Bagel, egg, cheese, sausage sandwiches:

L’Oven Fresh everything bagel: 52
fried egg: 0.6
butter: 0
Breakfast Best maple flavor sausage patty: 3
Happy Farms white American cheese singles, 1 slice: 2
total: 57.6 carbs

***

Bibimbap:

I didn’t work out the carbs for this whole meal, because Lucy only wanted rice, pickled veg, and an egg. Here are those numbers:

rice 1 cup cooked: 45 g
one carrot and one mini cuke, pickled in vinegar and sugar: 10 g (this was hard, because it was pickled with sugar, but how much actually got into the vegetables? I just had to take a guess)
egg: 0

***

Beef barley soup and hot pretzel:

olive oil: 0

medium red onion:11
1 Tbs minced garlic: 3
salt: 0
ground pepper, 1 tsp: 1.5
beef: 0
mushrooms 12 oz (about 20 small to medium mushrooms): 11
2 carrots, about 7 inches each: 12
beef broth: 5
1 cup Shiraz: 8
5 cups beef bouillon from Chef’s Cupboard cubes: 5
(3 cups water)
Happy Harvest diced tomatoes with juice, 29 oz (2 cans): 34
1/2 cup barley (uncooked): 74
Total: 159 carbs for about 14 cups of soup (almost one gallon)
11.36 carbs per cup of soup

Hot pretzels – Hannaford baked soft pretzels: 34 g each

***

Hot dogs, cheese puffs (she didn’t want beans)

2 hot dogs Classic Parkview brand: 8
2 Aldi buns: 46
2 Tbs ketchup: 10
Clancy’s cheese puffs: 1.5 cups: 17

Total: 81

***

Terrible tahini chicken:
tahini 1 cup: 64 carbs
chicken: 0
butter: 0
4 Tbs honey: 68 carbs
rice vinegar: 2 Tbs 10 grams
____
Total recipe: 142 for 16 chicken thighs
each thigh: 8.88
Rice: 37 carbs per cup
Doesn’t like pineapple
***
Homemade cheese pizza with garlic crust:1 20-oz. ball of garlic pizza dough, Portland Pie Company : 520
1/2 cup Reggano traditional pasta sauce: 13
Happy Farms shredded mozzarella, 3 cups: 12

Total 16 inch pizza: 545
12 pieces, each: 45.42
136.26 for three pieces (1/4 of a pizza)
Note: This is high for pizza, considering how small the slices are. Either the garlic-flavored crust is especially carby, or the sauce is, or maybe I made a mistake. I dunno. Normally, you can figure that a slice of pizza is about 35 carbs.

***

Instant Pot mac and cheese:

I used this recipe, scaled up (which made a ludicrous amount of food. I won’t do that again! Double at most), and added buttered bread crumbs.

3 lbs macaroni : 1008
Burman’s hot sauce: 0

6 Tbs butter: 0
3 Tbs mustard: 0
3 c milk: 39
1 lb Happy Farms pre-shredded mild cheddar: 16
24 oz Happy Farms aged New York sharp cheddar: 0
Total without breadcrumbs: 1063

Optional:

Hannaford Italian style bread crumbs: 1 cup, 80 g
butter: 0

Total with breadcrumbs: 1143

 

What’s for supper? Vol. 123: House of carbs

Sometime before dawn, a shelf holding my son’s swords collapsed, falling on the hamster cage, which released the hamster, which caused the cat to go berserk and knock over some boxes of tools. That’s what woke me up, and I leaped out of bed thinking this was clearly the noise of my daughter struggling to get to my door before she crumpled into a diabetic coma.

Which hasn’t actually happened yet. Yay! We’re doing fine, overall. She’s doing great. I’m trying to strike a balance between reading enough real-life accounts of managing the inevitable crises so I know what to do when it happens, and not reading so much that I feel like we’re always about to fall off a cliff. We’re doing fine, overall. Oh, and the hamster survived, who cares.

Anyway, CARBS. We’re counting them, and starting to venture into figuring out how different kinds of carbs affect blood sugar. Most days, diabetes management feels like a hassle, more than a calamity, and basic recipes have suddenly become unfamiliar territory, because I can’t eyeball anything anymore.

I won’t bore you with more details. I’ll just say that even though I wasn’t grateful to Mrs. Dootlittle when I was in third grade and she made us learn math, I’m grateful now. (Yes, we have a calculator. You still have to know what the hell you’re doing.)

So here’s what we had. You can see that Lucy is not on a special diet, exactly, except the “for crying out loud, let’s get some meat on your bones” diet. She eats normal food; we just have to know exactly what’s in it and how much she gets, and keep an eye on her. I’m going to include the carb counts at the end, in case anyone’s interested. Let me know if this is something you’d like to continue to see in food posts.

SATURDAY
Cranberry pecan chicken salad

I had a migraine, so Damien roasted some chicken breasts, and served them sliced up over mixed greens with dried cranberries, toasted pecans, feta cheese, and balsamic vinegar. Always a popular meal (although I noticed that the younger kids ate everything except the greens, so I probably shouldn’t call it salad. Salad bar, maybe).

This meal was so low carb, Lucy had an entire chocolate bar for dessert and still stayed within her target.

SUNDAY
Shrimp linguine, garlic bread, roast Brussels sprouts

There was a crazy sale on frozen whole shrimp at Aldi, so I bought . . . kind of a lot. Damien used this Deadspin recipe, which starts with boiling a big pot of saltwater. Not salty water, but saltwater, “like the ocean, briny and harsh and intense.” Then you shell and devein the shrimp and dump the shells in the water, too, and then fish them out, and then you cook the pasta. The recipe notes, “You may now dump those shells in the trash and tell them that you will see them in hell.” Then you cook up the shrimp with olive oil, minced garlic, hot pepper flakes, and white wine. There are more steps, but you can see what kind of ridiculously flavorful deliciousness this is.

Normally, a dish like this will have you working through some insipid pasta to get to the occasional bright light of the shrimp, but this dish was worth your full attention with every bite.

I ate so much, and I’m not even sorry. I had it for lunch the next two days, too.

The Brussels sprouts were cut in half, mixed with olive oil and plenty of salt and pepper, and I think parmesan cheese, and put under a hot broiler until they were gorgeously charred. The chompy texture was the perfect accompaniment to the creamy shrimp linguine.

We had Italian ices for dessert.

And here is Clara getting the garlic bread ready, so you can see exactly how well our kitchen renovations are going.

MONDAY
Tacos and tortilla chips

Nothing to report.

TUESDAY
Pork ribs, risotto, frozen peas

Still the best way to serve pork ribs, if you’re not going to get all fancy with smokers and three-day commitments. Sprinkle the ribs with plenty of salt and pepper, put them on a shallow pan with drainage, and shove them under a hot broiler for a few minutes on each side until they’re browned and sizzling. Juicy and wonderful.
I made a double recipe of risotto in the Instant Pot, using this recipe minus the squash. I forgot to take pictures.

WEDNESDAY
Beef teriyaki stir fry, crunchy noodles, white rice

Blithely ignoring what cut of meat it was, I trimmed and sliced the hunk of beef as thin as I could in the morning, then set it to marinate in half a bottle of teriyaki sauce. At dinner time, I sauteed the meat, then added two bag of frozen mixed stir fry veggies and the rest of the bottle of sauce. Made a bunch of white rice and put out crunchy noodles. No complaints.

THURSDAY
Chicken nuggets, raw veggie platter and dip, deviled eggs, chocolate milk

Sort of a “preschooler’s delight” meal. If we haven’t hit Lucy’s carb target for a meal, we often make it up with milk, and this time, we had so much to make up, we had chocolate milk. So of course everyone had to have chocolate milk. Again, no complaints.

Well, Corrie threw up, but we think that was more because she ate most of a bag of salted pumpkin seeds not long before dinner. But it was good for a good two-hour terror while I thought about what would happen if it was a virus and Lucy started throwing up. This is why there is Buspar in the world. Not that I took any, because I am stupid.

FRIDAY
Mac and cheese, raw veg

I haven’t worked out the carbs yet, but I’ll probably use this Instant Pot recipe, and maybe add a layer of buttered bread crumbs on the top.

And there it is. Now I’ll list the carb counts for these meals. Don’t forget to let me know if you feel strongly, either way, about me including these in the future!

Cranberry chicken salad:

2 cups Aldi Simply Nature organic spring mix: 3
chicken:  0
pecans 1/4 c : 3
dried cranberries 1/4 c: 25
2 Tbs Italian dressing: 3
(doesn’t want feta)

Shrimp linguine meal:

1 cup cooked linguine 43
shrimp – 0
garlic and white wine – 2
garlic bread – 1/8 baguette from Hannaford – 28
1/2 cup brussels sprouts – 4

Italian ice: 26

Tacos:

tortilla: 18g each per small fajita size (20 count bag)

ground beef: 0
Alsi Casa Mamita taco seasoning mix is 2 tsp, 3 g; 12 tsp total in package; usually use 2 packs
cheddar cheese: 1 g
roma tomato: 3 g per whole tomato
sour cream – 1 carb per Tbs
salsa – 3 g per 2 Tbs
tortilla chips 19 g per 7 chips

Pork, risotto, peas:

rice 4 cups uncooked: 576

beef broth 8 cups: 5.6

olive oil: –

onion medium red: 11
garlic minced 1 Tbs: 3 g
sage 1 tsp: 1.2
salt and pepper: .5 (1/2 tsp pepper)
parmesan cheese 8 oz (full jar): 0
risotto total: 597.3 for ten cups of cooked risotto

about 60 g per cup

pork: 0
peas: 2/3 cup is 13 g

Beef stir fry with rice and noodles:beef: 0

cooked rice: 45 g per cup
sauce: entire bottle, 192 Kikkoman teriyaki original sauce
vegetables: 48 g total in TWO bags Birds Eye broccoli stir fry vegetables (broccoli, carrots, onions, red peppers, water chestnuts, mushrooms, and celery)
MeeTu chinese noodles: 20 g per 1/13 of a bag
10 cups of meat, veg, and sauce: entire = 240 entire batch
1 cup rice: 45
1 meat, veg, sauce: 24
2 moderate daddy handfuls of noodles: 20

Chicken nuggets meal:

I guess I forgot to save this info.

Mac and cheese:

Not ready to face this yet.

What’s for supper? Vol. 123: I got the no bo ssam blues.

The thing you need to understand about this week is that, for no good reason, I was up until 1, 2, or even 2:30 a.m. most nights, and got stupider and stupider as the week went on. We had multiple snow days, multiple storms, and my car was in the shop having all its brakes worked on. Then we ran out of sugar. I put it on the list, and then proceeded to visit no fewer then four stores that sold sugar, without buying any, and then two more stores the next day, also stores with sugar, also with me no getting any.

It was downhill from there.

SATURDAY
Grilled ham and cheese sandwiches, chips

You can picture this, surely. It looked like sandwiches.

SUNDAY
Chicken and chickpeas with tzatziki; grapes; cheesecake with fudge sauce and strawberries

It was supposed to be bo ssam Sunday. Bo ssam Sunday! I’ve been led to believe that bo ssam is one of those miraculous recipes where you spend mere pocket change on ingredients and make some casual nodding gestures toward the kitchen while putting your feet up. Then, just a short time later, you pass around chopsticks and wasabi, and the local news is pounding at your door, wanting an exclusive interview with you, the greatest cook of the century.

But when I opened up the recipe in the early afternoon, it started out all “So, having marinated the meat overnight, you will then cook it for three days in a low, low oven” deals.

So fine, we can have bo ssam later. Instead, we had the chicken and chickpea thing, which is a very fine Sunday meal.

The recipe is a simplified version of this recipe from the NYT), and serves 10- 12 people.

Make the marinade early in the day or the night before. Take half a large tub of full fat Greek yogurt and mix it with four tablespoons of lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. I had about eight pounds of chicken, and started marinating it about five hours before dinner.

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

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

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

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

While the chicken is cooking, you prepare your three garnishes:
-Chop up some cilantro.
-Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper.
-Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper.
I just set these three dishes out and let people use them as they liked.

I like serving this meal with pomegranates, but I guess the season is over, so we had red grapes, which was almost as good. I completely lose my mind over that chicken skin. It’s just stupidly good.

***

And now dessert! The child whose shopping turn it was decided she wanted cheese cake in a graham cracker crust with fresh strawberries and chocolate sauce. It being still the weekend and me being not dead yet, I agreed.

I bought readymade graham cracker pie crusts, and so should you. I used this recipe from My Cultured Palate, which is What’s For Supper? for the Upside Down. Good cheesecake, though, and not too sweet. I made a double recipe, which was enough to fill three pie shells plus some batter left over, which we certainly didn’t eat, as it is full of raw eggs. We certainly did not.

Nice simple recipe, and they came out pretty, but you do have to bake them, then leave them in the oven for an hour, and then refrigerate overnight. I must have made these Saturday night, come to think of it.

On Sunday, we sliced up about three pounds of strawberries and put them in a bowl with some sugar. I cautioned everyone to give that fruit some privacy, as it would be macerating. And that’s my cultured kitchen!

And that was the frickin’ last of the sugar, and I had already run out to the store sixty-three more times that day, each time returning triumphantly without sugar. Why? Because I am stupid! So I found a chocolate sauce recipe that’s just condensed milk, cocoa powder, and butter. Melt a stick of butter, stir in 6 Tbs cocoa powder, add a can of condensed milk, stir it up. It’s the consistency of hot fudge sauce, and if you let it harden in the fridge, you can soften it again by heating it up.

MONDAY
Ham, mashed potatoes

One of my ham lovers has been campaigning hard for ham and mashed potatoes. And let me tell you, this pig lived a life of leisure. The damn thing was 3/4 fat. I’ve never seen anything like it. It was fluffy. You don’t want your ham to be fluffy.

The mashed potatoes, though, were of sterner stock, and were trim and worthy specimens. I ran out and bought three potato peelers (I don’t want to talk about it) and we got the job done.

I thought for a moment that, since supper was so easy, I could start marinating bo ssam for tomorrow, until I discovered that the same sugar we were still out of that morning, when we wanted it for coffee? Is the same sugar we were out of for making bo ssam marinade. So.

TUESDAY
Beef stew

Kinda mad about this. Beef stew is one of the things you should be able to make in the Instant Pot very easily, but I always screw it up.

Here’s how I did:
Cube the beef, sprinkle it with salt, pepper, and garlic powder, dust it heavily with flour.
Heat oil in the pot, add the floured beef, and brown it slightly.
Add a bunch of beef broth, some red wine, and some baby carrots, a few diced onions, several cubed potatoes, some sliced mushrooms, a can of tomato paste, and some thyme. I think it was thyme. I think I added some brown sugar and soy sauce. Look, I was following a recipe.
Then I closed the lid and set it for something or other, I forget.  I was following several recipes by this point, to be honest.
So the damn thing cooks forever, and then it starts screaming that it’s burning, oh, mother, mother, it’s burning! I vent it, which takes forever, and open the lid. It’s nowhere near burning, and the carrots are still raw. There’s tons of liquid.
So I stir it a bit to placate it, then close the lid and reset it. Same thing happens. What burning? What? Vent forever, open the lid, and it’s cooked.

It tasted pretty good, but I was mad. You really take the edge off convenience when you don’t know what the hell is going on. I’ll show you burning!

We also had rolls. And I bought some sugar.

WEDNESDAY
Chicken nuggets, fries, leftover stew, leftover ham

So remember how I gave up sleeping for Lent? We also got eleven feet of snow in twelve hours, and my husband had to be gone for three days and two overnights in a row and I’m not making that last part up. I really missed him. I wanted to be kept awake by him snoring,* instead of being kept awake by him not being there. Humph. Finally having sugar in the house just did not make up for that.

THURSDAY
Pork carnitas, rice

So I had to face that enormous pork butt. In the fridge! I was still telling myself that, now that there was sugar in the house, I could easily whip up a sherry ginger sauce, and maybe a peanut lime slaw for sides, and bo ssam would happen. This is what I told myself, up until about 11 a.m. on Wednesday.

Then I interiorly took myself firmly by the shoulders, administered a few bracing shakes and maybe a remedial smeck or two, and said, “You are not making bo ssam this week. Nobody is making bo ssam this week!”

So sulked a little, then trimmed the fat, cut the pork into hunks, and put it in the slow cooker with a can of UFO beer, a tablespoon or more of adobe adobo powder [yes, that is the whitest typo I’ve ever made], and about 3/4 cup of pickled jalapeno slices with the juice. I let it cook for about six hours, took the meat out of the juice, and shredded it.

Then I spread it in a thin layer in a flat, greased pan and put it under a hot broiler until it was a little browned up.

I served the meat with some of the ten thousand tortillas I’ve diligently collected over the last few months, plus sour cream, chopped cilantro, salsa, and fresh limes. And rice.

It was no bo ssam, but it was good.

FRIDAY
Sleepover! Make your own pizza!

I have tons of dough, cheese, sauce, and toppings, and disposable foil pans, and those boys can just make their own pizzas.

The boy is making his own chocolate birthday cake, which he would like to be frosted with chocolate frosting, and then covered with Oreos. I think I can manage this. Especially since we now have sugar in the house. And three potato peelers.

*I also snore.

What’s for supper? Vol. 122: Why is Walmart garlic powder taking over the world?

The theme this week was “very basic ingredients.” The most exotic seasoning to pass through my hands all week was garlic powder. Part of the New Three Sisters: salt, pepper, and garlic powder. And you know what? We ate really well. We had some snow days, so I even baked!

SATURDAY
Roast beef sandwiches, chips, strawberries

Chuck roast was as cheap as it ever gets around here, so I got a five-pound hunk. Damien coated it with salt, pepper, and garlic powder, and browned it in a heavy pot in oil until it was crisp on all sides, then put it in the oven at 350 for about an hour. We like it rare, as you see.

We had it on rolls with horseradish sauce and slices of provolone, and I put mine in the oven to melt dat cheese.


Man. Pork is great, chicken is swell, but there is nothing like a slice of rare beef. It’s just what meat is supposed to taste like.

***

SUNDAY
Salmon burgers, asparagus, fries

I wrestled with my conscience for a while, then graciously conceded and  bought a crap ton of salmon filets that were on sale because it’s “the Lenten holiday.”

Here’s the cooking technique: Dry the filets and salt them lightly. Heat up a pan like crazy, coat the bottom with oil, and lay the filets down, skin side down. Let them cook more than halfway up, then carefully turn them over, and cook for a few more minutes. Serve sizzling hot.

I served them on soft, sweet little brioche rolls, because they too were on sale. A good companion to the tender fish, with pesto mayonnaise (my recipe: put pesto in mayonnaise) and some lettuce.

Veddy good.

MONDAY
Hot dogs, cheezy weezies, broccoli

I forget what happened Monday, but it wasn’t pretty.

TUESDAY
Meatball subs, salad

Birthday! Like fresh meat needs salt, a fourteen-year-old boy needs meatball subs on his birthday. I took seven pounds of ground beef and added seven beaten eggs, about four cups of breadcrumbs, and tons garlic powder, salt, pepper, oregano, and minced onion.

I bake them at 350 for about forty minutes or more on a pan with drainage. See how much fat gets drained away? So easy.

Then I layer them in a glass pan with sauce, cover, and keep them warm for several hours, so the sauce has a chance to soak in a bit. Pass the parmesan.

WEDNESDAY
Roman egg drop soup, roast chicken, salad, challah

We had yet another storm, and for other complicated and boring reasons were homebound all day; so I decided to make challah. I am a terrible baker, but challah is easy, as long as you have lots of time and a warm spot in your house.

Here’s the recipe I used. I doubled it to make two giant loaves:

In a bowl, I mixed together:
6 cups bread flour
1/4 cup sugar
1-1/2 tsp salt

Then I added:
2 beaten eggs
1/2 cup canola oil

In a small bowl, I put
1-1/2 cups warm water
and dissolved into it one envelope of fast-acting yeast.
Then I mixed this into the other ingredients.

I tried kneading it in my Kitchen Aid with the dough hook, but it was just too much dough (remember, I made a double recipe. If you make a single, this method should work fine), so I had to knead it by hand. I hate kneading dough, and always give up too soon. The dough should be smooth, but very thick and not sticky at all. You may have to add more water or more flour. My dough was still kind of knotty when I got tired of kneading.

I put plastic wrap (you can also use a damp cloth) on the bowl of dough and put it in the oven to rise. (I have a cold kitchen, so to let dough rise, I turn the oven on for a few minutes, then turn it off, let it cool a bit with the door open, and then put the dough in.)

I let it rise for maybe an hour, then punched it down and formed the loaves. For each loaf, I divided the dough into four balls which we rolled into long snakes. We braided three of the snakes, pinching the ends together, and then divided the fourth one into three again, braiding those, and laying the smaller braid on top of the larger one.

Then I laid the loaves on a buttered, floured pan (I prefer corn meal to flour, but we were out), covered them again, and let them rise again for another hour or so.

Then I took the loaves out, preheated the oven to 350, and prepared an egg wash with a few egg yolks and a little water beaten up in a cup. We brushed that over the dough.

We were out of poppy seeds, or we would have sprinkled those over the top. And yes, I made Corrie put a shirt on just for the picture.

Then I baked the loaves in the middle of the oven for maybe half an hour, until the top was all golden.

Isn’t it lovely, hmmmm?

The insides were a little dense,

I suppose because I got lazy with kneading; but it was still soft and delicious. Sweet and eggy, and so fragrant. Coziest bread in the world.

The egg drop soup is a new recipe to me. Basically you take chicken broth, add some spinach, and then mix together raw egg and shredded cheese, and then whisk that briskly into the broth. It’s very cheap and simple, so I hoped it would become a miraculous new family favorite.

Instead, I got what looked remarkably like a warm pot o’ vomit.

The eggs are supposed to turn into delicate, wispy shreds when you whisk them into the broth. Mine clumped. Also, I used frozen spinach, which turned out to be in shreds. Then I overheated it, and the egg mixture kind of boiled up to the surface and got clotty.

I don’t know about you, but I prefer my soup non-clotty. Just one of my peculiarities.

It did look better in individual bowls.

The taste was actually pleasant, if not thrilling. It reminded me of quiche, or of my grandmother’s noodle kugel. If anyone has any tips on how to make them eggs shred, I may even make it again. It certainly is fast, easy, and cheap. JUST LIKE ME. Womp.

The chickens, I just slathered with olive oil and sprinkled with salt, pepper, and, you’ll never guess, garlic powder. I cooked them in a 375 oven, breast down, for forty minutes, then flipped them over, seasoned the other side, and kept cooking them until they were done. You get more tasty skin this way.

I hate cooking whole chickens, and I don’t even know why. Oh shucks, the challah got into the picture again! That keeps happening. Hello, lovely! I see you!

THURSDAY
Pork ribs, risotto, Brussels sprouts

Sometimes, it’s nice to just let pork be pork. You put the ribs on a pan with drainage, sprinkle them generously with salt and pepper (but not garlic powder. Let’s not be silly), and slide them under a hot broiler, turning once, until they are sizzling. So good.

The Brussels sprouts were just boiled from frozen, so not the greatest, but on the other hand, vegetable.

I’ve decided 2018 is officially a good year because I can now make Instant Pot risotto without checking the recipe. Here’s how (and this serves about 10. You can halve it):

Press the “sauté” button and add a few tablespoons of olive oil. Add a diced onions and a few teaspoons of minced garlic, plus a bunch of salt, pepper, and sage. Brown the onions.

Add four cups of raw rice, still on “sauté.” Keep stirring the rice with a wooden spoon until it’s all opaque, about five minutes. Then add eight cups of chicken broth, stir it up, put on the lid, close the valve, and set it to “pressure cook” on “high” for seven minutes.

When you suddenly notice it’s been done for a while while you were gooning around on Facebook, do a quick release, and then dump in as much parmesan cheese as your conscience will allow. I find it’s helpful to say to oneself, “This is the last time I will ever eat parmesan cheese. I wonder how much I should add?” and then see what happens.

Stir in the cheese carefully and serve immediately. Then, if your rotten, no-good son ever gets around to sending you the picture you took with his phone, you can post a picture of it.

EDIT: Oh, what a good boy.

About the risotto: Someone asked if I use regular rice instead of arborio. I do! Just plain old white rice. It doesn’t turn out as good as arborio rice, but it’s still very, very good. And food you actually make always tastes better than food you can’t afford to buy.

FRIDAY
Spaghetti

Done-zo.

What’s for supper? Vol. 118: Everyday Gras

You will become fatter just reading this post.

SATURDAY
Grilled chicken with cranberry salad

Quick quick, gobble gobble.

I doused some chicken with olive oil, salt and pepper, and plenty of garlic powder, and broiled it, turning once, then cut it into slices. Bag o’ mixed greens, a few pouches of dried cranberries, some crumbled feta cheese, and a bag of chopped walnuts, toasted for a few minutes while the chicken was finishing up. I could eat this every day. As long as you plan ahead, it takes maybe twenty minutes to put together.

SUNDAY
Hot dogs, hot wings, terrible Russian pickles, chips, ice cream sundaes

Food fit for a superb owl.

Damien made these hot wings from Deadspin . We agreed they could have been cooked a tiny bit longer before they got sauced, to make them a little more crisp, but they were still extremely tasty. He made a big bowl of sauce with sour cream and blue cheese, which I ate with the wings, with the celery, with the hot dogs, and with anything else I could fit in my paw, one little dippy dab at a time, for the rest of the week.

We happened to stop into the Siberian Food Mart and Damien told me to pick out something nice for myself, so I chose this imposing jar of giant pickles.

Well, it took three people and a knife to get the lid off, and they tasted mostly of ammonia. Boo! We also spotted one of our kids casually hanging around on the label of a box of cocoa or something.

MONDAY
Meatloaf, baked potato, salad

Guess what tastes great on baked potatoes? BLUE CHEESE SAUCE.

My basic meatloaf recipe:
Mix together with your hands:
Five pounds of ground beef, two pounds of ground turkey
About four cups of bread crumbs
Seven beaten eggs
Maybe a cup and a half of milk.
Tons of minced garlic, salt, and pepper and whatever.

Form into two tapered loaves on a pan with some drainage. Drizzle the outside with ketchup, you with your filthy eastern ways. Put them in a 400 oven for about two hours, until it’s done all the way through.

I actually had to put it back in the oven for 25 minutes or so after I took this pic.

You can add all kinds of things to the meat mixture, of course. Minced onions, worcestershire sauce. Actually that’s all I can think of. I don’t know, maybe horseradish. You can use oatmeal instead of bread crumbs, too.

Oh, check out this potato. Check out this frickin’ potato.

This is why you support independent Catholic journalism. Who else will show you frickin’ potatoes like that? No one named Leila, that’s who.

TUESDAY
Sausage and spinach risotto; roasted balsamic vegetables

The NYT had a recipe for sausage risotto, but instead of reading it, I wung it.

In the morning, I squeezed the meat out of a few pounds of sweet Italian sausages and browned it and drained it. Then, closer to dinner time, I made a big batch of basic risotto in the Instant Pot. Here is the recipe, adapted from Good Housekeeping. I tripled the recipe, but here’s the amounts for about four servings:

1.Put some olive oil or butter into the IP, enough to coat the bottom. Add whatever spices you like, plus diced onions if you like. Use the “sauté” setting until whatever you chose is browned up and smelling nice.
2.Add two cups of uncooked rice, and keep it moving with a wooden spoon for about four minutes (longer if you use more rice, obviously), until the rice starts turning opaque. Don’t let it brown. Press “cancel.”
3.Add four cups of chicken broth or other broth, and stir the rice so it’s all submerged.
4.Lock the lid, close the valve, and set it on high pressure for six minutes.
5.When it’s done, do a quick release, then dump in so much parmesan cheese. Add pepper, and more salt if needed.

For this meal, I put the cooked, drained sausage in with the broth and let the risotto cook that way. Then, after adding the parmesan, I stirred in a few handfuls of raw baby spinach, letting the heat wilt it.

For the vegetables, I combined a pound of whole baby Brussels sprouts, one head of cauliflower florets, one cubed butternut squash, and a pound of quartered mushrooms. I spread them in a shallow pan in a single layer, then drizzled them with honey, olive oil, and red wine vinegar, rustled it up a bit, and sprinkled salt and pepper on top. Then I slid it right under a hot broiler until it was a little bit charred.

For the record, this was a completely magnificent meal. The risotto was creamy and savory; the vegetables were toothsome and sweet. I was the only one in my house who thought so. Corn flakes and frozen pizza were consumed. Too bad for them.

I also ate kind of a lot of pretzels dipped in blue cheese sauce while waiting for the Instant Pot to stop venting.

WEDNESDAY
Pulled pork sandwiches; fries

Wednesday was a snow day, and since we are having guests on the weekend, I made the kids do a lot of cleaning. One cleaned out the refrigerator. She found a small bowl of some lumpy, white substance, and she . . . threw it out. Thus was broken the thrall of blue cheese sauce over my heart.

For the pulled pork, I just chunked the meat into two slow cookers with some Narragansett beer, a lot of salt, pepper, and garlic powder, and the remains of some jars of sweet pepper rings and jalapeno peppers with the juice, and put it on low for six hours.

This meal never tastes quite as good as it smells, but it smells like a meat god has descended on your kitchen and it will be your last day on earth, so I guess a step or two down from that is okay. I served the meat with sub rolls, bottled BBQ sauce, and red onions.

I brought up the possibility of broccoli, but everyone just flapped their hands at me dismally, so I saved myself the effort.

THURSDAY
Ham and egg English muffin sandwiches

With a side of No-Choice Broccoli.

FRIDAY

Oh, wait till I tell you. A friendly priest is passing through the area, and arranged for this to be delivered:

and this:

So, I’m gonna get some beer and some French bread and make some green salad and potato salad and rice, and I believe we’re going to have a Vendredi Gras (?).

And what about you, ma fren? Do you have plans for Mardi Gras?

What’s for supper? Vol. 116: Cream of what?

Our week started off not with a bang, nor with a whimper, but with a splat. Yarr, they warr pukin’. Only a few kids started throwing up, but we figured it was only a matter of time before the upchuck duet became a whole-family vomit chorale.

The way this goes, though, is that only a few people are sick at a time; so I tried to plan the menu with meals that would be okay for people recovering from a stomach bug, food that people who were perfectly healthy wouldn’t hate, and food that, well, wasn’t red. Because. You know.

So here’s what we had:

SATURDAY
Hamburgers and chips. 
This was, of course, before the plague descended and we still lived like upright men and women.

***

SUNDAY
Grilled chicken with salad

No tasty toasted nuts, no stinky cheeses, no dried fruit, no buttery, herbed croutons. Just grilled chicken on greens with cukes.

***

MONDAY
Cream of wheat, homemade applesauce

I do love filling the house with the nostalgic smell of applesauce as it slowly burbles away on the stove, but I was going to be in and out all day. So I speeded things up by using the Instant Pot . Or so I thought.

I quartered about 12 pounds of apples and cut out the stems and cores, but left the skins on, for flavor and color. Then I put the apples in the pot, filling probably 3/4 of my 8 quart IP (affiliate link!) with about a cup-and-a-half of water. I set it for eight or nine minutes, then did a quick release. There was tons of water left, so I strained that out and kept in a sipping jar, where it was lovely and dusky rose, almost like a light syrup or cider.

Then I remembered I had thrown out my trusty food mill (affiliate link!), because I never make applesauce anymore. So I dumped the apples in a colander and tried to press the applesauce through the holes while straining the peels. That didn’t work. It just made more apple juice. So I thought maybe I could put everything in a blender (affiliate link!) and just maybe blend the peels right it. Then I remembered our blender base is lost. So I put it in the standing mixer with the whisk attachment . . .

At this point, I had used six bowls, eleven pots, two jars, a colander, a blender, a spoon, a spatula, two saucepans, a defibrillator, a whisk, a miniature postage scale, one mug, four duck eggs, and a centrifuge  we got at a rummage sale (affiliate link!).

. . . I put it in the standing mixer bowl, I say, with the whisk attachment, and let it go. Believe it or not, this worked, sort of. The whisk gathered in most of the peels and trapped them inside itself, leaving beautiful pink fragrant applesauce for my poor sick children. I stirred in a bit of butter and some cinnamon. I took the whisk and retreated to my bed, where I ate all the hot peels because I was feeling sad.

We also had cream of wheat.

***

TUESDAY
French toast casserole. 

I had purposely bought lots of extra bread. I didn’t follow a recipe, but just tore up a few loaves, then beat up a bunch of eggs and milk, added sugar and vanilla, stirred the egg stuff into the bread, put it in a buttered pan, sprinkled sugar and cinnamon on top, and baked it at 350 for 25 minutes or so. They ate a bit of it, the little bastards.

***

WEDNESDAY
Beef barley soup, hot pretzels

Beef barley soup would not be a lot of fun to clean up if someone threw it up, but at least it’s not a cream soup. I was in a hurry, so I chunked everything in at once: Cubed beef, diced carrots and onions, salt, pepper, minced garlic, olive oil. A little browning, then I added a whole lot of beef broth, somewhat less red wine, a few cans of diced tomatoes and juice, and a bunch of sliced mushrooms. Then I let it simmer on the “slow cook” setting of the Instant Pot.

When it was almost supper, I opened it, added in a pouch of mixed grains (I think it was barley, spelt, farro, and bunk, and fwap) and set the IP to “high” for eleven minutes. Just totally winging it. I don’t know how to use that thing. It cooked the soup.

***

THURSDAY
At this point, I noticed that nobody had really gotten sick. Just a couple of jerks throwing up early on for no reason at all. We had chicken burgers and mashed potatoes and frozen vegetables. They made snowmen with the mashed potatoes. What did I care?

***

FRIDAY
I suppose mac and cheese. I have to return that defibrillator I borrowed, though.

Image: By myself (Picture of a wallpainting in a Laotian monastery) [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC BY-SA 2.5-2.0-1.0 (https://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)], via Wikimedia Commons