Tag: omelettes

What’s for supper? Vol. 296: Never mind 5G, we have 6S

Friday! I just wrote one of these food posts, and I don’t know about you, but I’m totally ready for another one, cementing my notion that it would be best if I just settled into writing about food and nothing but food all the time.

There are, of course, plenty of people who do exactly this. In fact, they do far less food writing than I do. They write maybe one recipe a week, and it’s usually something like “Best Ever Summer Vacation Spice-’em-Up Celebration Wowzer Cake” and it’s, like, Betty Crocker red velvet cake mix plus a teaspoon of Old Bay seasoning (Amazon Associates link included), with eleven photos taken directly up the cake’s nostrils.  But they also send out bi-weekly newsletters with optimized RPM plugins and native lazy loading, plus of course their static homepage has Gutenberg blocks that’s always running various tag managers in parallel to implementing UTM parameters; and because of this, they’re earning $600 a day with the wowzer cake alone.

I don’t begrudge them at all. Every six months or so, I think, how hard could it be? I’ll just look into it and do some very simple, basic SEO things just to streamline the site a bit and attract more viewers. Just simple stuff. So I open a tab, and oop! I’m fifteen years old and I’m back in Mr. Stockwell’s physics class and the board is full of strange markings that mean nothing to me. I have no idea what the hell he’s talking about, but I started getting confused back in October, and now it’s June and it’s far, far too late to do anything about it. 

Inertia. I do remember learning about inertia. I guess that’s what we’re dealing with here. Plus also crying. Anyway, here’s what we ate this week:

SATURDAY
I truly do not remember. I don’t have any photos, and I know we went shopping on Saturday, so it probably wasn’t anything good. 

SUNDAY
Burgers, chips

Sunday we did a massive amount of yard work. Damien did all the glamorous parts, like scrubbing and vacuuming out the pool, fixing the back steps, and weed whacking the dog area so he could shovel poop so he could mow. Then he washed up and made supper. Such a prima donna, that man. Meanwhile I really carried the family by transplanting daisies and watering my strawberries and whatnot. Everybody works! 

MONDAY
Smoked chicken thighs, brats, chips, mac and cheese, watermelon, lemon meringue pie

Monday we finished up some projects and then I took the kids to the beach for the first time this year. Lovely little town pond. Less than lovely crowd, but maybe next time those particular folks will all have been sent into outer space by means of a richly-deserved fist. Memorial Day is often a little dicey.

For supper, Damien made his most excellent smoked chicken thighs with the spicy sugar rub. This rub is good on all kinds of meats, and you can adapt it however you want.

Jump to Recipe

The sugar caramelizes and gives the skin a terrific texture, and the sweet and spicy combo of the seasoning is so good with a cold beer.

He also made brats boiled in beer with onions and then grilled, served with chopped onions, and my friend Laina came over and brought some swanky, melty mac and cheese with gorgonzola, which I’ve been eating all week. 

We also had chips and watermelon, and Benny and I made a couple of lemon meringue pies.

This is a very simple recipe, with only a few ingredients. It’s not sophisticated, but it hits all the marks. 

Jump to Recipe

We decided to be fancy and pipe the meringue on, but we aren’t fancy enough to own a piping bag just now (sometimes we have one and sometimes we don’t. Nobody knows what causes this), so we used a plastic bag with a hole in it. Here was our inspiration:

And here were our results. They were a little. . . . cephalopodian. 

Also, I left both pies out in a warm kitchen and they got very weepy before dinner (a common problem around here). But they still tasted fine, and we had fun. Gonna eat outside as much as possible this summer! Gonna eat as much as possible this summer, in general. 

TUESDAY
Southwest chicken salad

Someone really needs to wrench the word “salad” away from me. There was a base of greens, but it was laboring under a very heavy load of many other things.

Delicious things! I drizzled olive oil on some chicken breasts and seasoned them heavily with something called “elote powder,” which I believe has powdered cheese, chili powder, cumin, salt, and some kind of very sharp citrus in it, and who knows what else. It’s very orange. Then roasted the chicken and cut it into chunks.

I also splurged on some of those little multicolored tomatoes, plus avocados cut into chunks, chopped bacon, corn, and corn chips, and some kind of creamy chipotle lime dressing, I forget what I got. There’s a salad dressing for every possible desire you could have.

I absolutely loved this meal. The bacon wasn’t absolutely necessary, but it certainly won me some friends. 

WEDNESDAY
Spiedies, french fries, sugar snap peas

Another great summer recipe I’m happy to be returning to. A little bit of effort in the morning, and you can tumble home half an hour before dinner and cook up a very tasty meal. 

The wild mint has come back, and Corrie was home from school with a momentary sniffle, so I sent her out to forage a giant handful, and we made the marinade together.

A wonderful marinade. Very sharp and summery and fresh. Olive oil, lemon juice, wine vinegar, red pepper flakes, a little sugar, a lot of fresh garlic, and a lot of fresh mint. 

Jump to Recipe

I had a nice fatty cut of pork and cut it into fairly big chunks, and let it marinate most of the day.

In the evening, pulled the meat out of the marinade, spread it on a pan, and added some large chunks of onion and bell pepper, and roasted it all.

I toasted some buns, spread them with mayo, and it was magnificent. The meat was incredibly tender, and had taken on tons of flavor.

You could add in cherry tomatoes and big chunks of mushroom, if you wanted. Spiedies are really supposed to be cooked on a skewer (the Italian word “spiedo” means “spit”), and that would be delicious, but this method turns out very well and saves a lot of time if you’re cooking for a crowd. 

We had french fries, which I heroically avoided in favor of sugar snap peas. And that definitely made up for the way I’ve been digging out handfuls of cold gorgonzola mac and cheese all week. That is how it works! 

THURSDAY
Omelettes

I do know how to cook omelettes. I just choose to make them like this, instead. 

Everybody had their choice of sausage, cheese, and mushroom, but nobody had the choice of whether or not I massacred their omelette. There were no survivors.

We also had orange juice from a can, and biscuits from a can. I took them out of the can and everything. 

FRIDAY

There’s fish in the freezer and a cabbage on the counter, and we do have limes and sour cream and salsa and tortillas, so I deduce I’m supposed to be making fish tacos. I guess I need to buy more avocados, though. That seems like a meal, right? Probably we have leftover corn chips.

Oh, I have one more picture in this week’s batch: A school lunch from earlier in the week, that really screams “June.” 

and here’s a picture of a recent school day breakfast 

Both total wins, because the breakfast has a protein (custard and meringue), fruit (lemon), milk (condensed), and grain (graham cracker crust), and is superior to last week’s breakfast, which was just popcorn, which is a whole grain, but also includes microwaving, which strips the nutrients of their healthful riboflavins, as I understand it from Mr. Stockwell’s physics class.

The lunch is even better, because it not only has a protein and is nut-free, it contains both salami (culturally enriching) and a secret message (“6S” spelled out in mustard, for “six salami”).

Well, goodbye. 

 

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Smoked chicken thighs with sugar rub

Ingredients

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

Instructions

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

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

 

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Cheater's lemon meringue pie

I like a pie shell made from several cups of animal cracker crumbs whirred into a sandy texture, mixed with a stick of melted butter and 1/4 cup of brown sugar and a dash of salt. Mix well and press into the pan.

Ingredients

  • 1 pie shell

For the lemon layer:

  • 14 oz sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup lemon juice
  • 1 lemon, zested

For the meringue:

  • 3 egg whites
  • 1/2 cup confectioner's sugar

Instructions

  1. Preheat oven to 350

  2. Mix together the condensed milk, egg yolks, lemon juice, and lemon zest until well combined. Pour the mixture into the pie shell.

  3. Bake 10-15 minutes until the mixture has a little skin.

  4. While it's baking, use an electric mixer with a whisk attachment to beat the egg whites until it has soft peaks. Then gradually add the sugar until it has stiff peaks.

  5. When the lemon layer comes out of the oven, spread the meringue over the top and make a little peaks all over it with a fork or spatula.

  6. Return the pie to the oven and bake for another ten minutes or so until the meringue is slightly browned.

 

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pork spiedies (can use marinade for shish kebob)

Ingredients

  • 1 cup veg or olive oil
  • 1/4 cup lemon juice
  • 1/2 cup red or white wine vinegar
  • 4 tsp red pepper flakes
  • 2 Tbsp sugar
  • 1 cup fresh mint, chopped
  • 8-10 cloves garlic, crushed
  • 4-5 lbs boneless pork, cubed
  • peppers, onions, mushrooms, tomatoes, cut into chunks

Instructions

  1. Mix together all marinade ingredients. 

    Mix up with cubed pork, cover, and marinate for several hours or overnight. 

    Best cooked over hot coals on the grill on skewers with vegetables. Can also spread in a shallow pan with veg and broil under a hot broiler.

    Serve in sandwiches or with rice. 

What’s for supper? Vol. 248: Chomp!

If you look closely, you will see that I got some new plates from the dump. Look closely, I say!

Here’s what we ate this week:

SATURDAY
Buffalo chicken on salad

Buffalo chicken (from frozen) cut into strips on salad greens with tomatoes, shredded pepper jack cheese, crunchy fried onions, and blue cheese dressing. It’s just a good, fast, easy meal, and always more filling than I expect.

(Why I expect breaded chicken, cheese, and creamy dressing not to be filling is another question.)

SUNDAY
Pizza

As I promised myself I would do, I only made five extra-large pizzas. There were still leftovers, but only for 24 hours or so, so I’m on the right track.

I made two pepperoni, one cheese, one olive, and one with anchovies, sliced garlic, little blobs of pesto, red pepper flakes, and freshly-grated asiago, which is my new jam. I mean, it’s not jam, it’s cheese. 

Divine. Or at very least, numinous. 

MONDAY
Omelettes, sausages

According to tradition, I made nine lovely, tidy, fluffy half-moon omelettes to order for all the kids, and then a couple of sloppy, runny egg heaps for me and Damien. I don’t know why this is, but it’s how it happens every time. 

Tasted good, though. I had my egg heap with mozzarella, ham, and fried onions, with sausages on the side. 

I also got some help in the kitchen making the sausages. 

Corrie really seems to have a knack for cooking, and it seems to calm her hot little brain, which is no small feat. 

TUESDAY
Cold roast beef sandwiches, coleslaw

I had my sandwich with tomatoes and horseradish mayo. The coleslaw was just a basic mayo, sugar, cider vinegar, pepper deal.

I seasoned the roasts heavily with salt, pepper, and garlic powder, and seared them all over in hot oil in a heavy pot. Then I put them in a baking dish with a little water and cooked them at 375 until they were done rare. It was much easier to cut the meat thinly after it had chilled for several hours, so that was nice. I’m a terrible meat cutter.

I skipped provolone on my sandwich so I could have coleslaw, if that makes sense. My current plan is to count calories during the day, and then have a dinner that isn’t insane. I’m giving it a month, and if I haven’t lost enough weight that way, I’ll FUCKING COUNT DINNER CALORIES IF THAT’S WHAT IT TAKES. Excuse me. 

WEDNESDAY
Korean beef bowl and rice; sautéed asparagus and sugar snap peas

This is a popular dish. It has that savory Korean BBQ taste but it’s sweet and not too spicy, so the kids like it. Comes together very quickly, and it’s cheap. 

Jump to Recipe

While the rice was finishing cooking, I rummaged around and found some asparagus and sugar snap peas, and they ended up tasting great together with just a little salt and pepper and red pepper flakes.

Jump to Recipe

They have a good springtime crunch and made a nice greeny side for the medium-spicy meat. Pretty, too. 

You can certainly substitute in all manner of vegetables. I totally forgot I had some red peppers, and those would have been a lovely addition. 

If we have time this weekend, we’re going to see if we can forage some fiddleheads, which taste a lot like asparagus. Although apparently if you undercook them, you spend the rest of your life pooping. Well, maybe I’ll just stick to store-bought asparagus. 

THURSDAY
Spaghetti and meatballs

I was making supper and thinking about this and that when suddenly I looked down into the bowl and had no idea what I was cooking. I had just been throwing random things into the bowl and thinking about this and that. I pulled myself together before anything too weird made its way in, and just made sure there was plenty of sauce. And that’s-a my secret. 

That, and shredded asiago. 

Here’s my meatball recipe, for when you’re aware that you’re making meatballs. Jump to Recipe

FRIDAY
Tuna sandwiches, chips

I feel like the kids actually requested this meal, but I may be deluding myself. I do remember that I nabbed some $4 smoked salmon and $3 brie not too long ago, but the kids definitely don’t need to know about that. 

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Korean Beef Bowl

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

Ingredients

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

Instructions

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

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

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

 

5 from 1 vote
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Sautéed asparagus and sugar snap peas

a simple vegetable side dish you can make in a few minutes

Ingredients

  • 1 lb asparagus
  • 3/4 lbs sugar snap peas
  • 2 tsp oil for cooking
  • salt, pepper, red pepper flakes to taste

Instructions

  1. Cut the white ends off the asparagus and chop it into 1-inch sections

  2. snip the stems off the sugar snap peas. Cut them in half if you like.

  3. In a pan, heat up the oil. Add the vegetables and cook them on high heat, and add salt, pepper, and pepper flakes. Cook and keep the vegetables moving in the pan until a few of them are browned, but they are still crisp.

 

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

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

Instructions

  1. Preheat oven to 400.

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

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

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

What’s for supper? Vol. 225: Salvation is from the jus

This week of food started off with a bang, courtesy of Damien’s cooking, and then quickly resumed whimpering, courtesy of mine. Here’s what we had this week:

SATURDAY
Chicken cutlets with basil and provolone

Part II of Clara’s birthday meal. She couldn’t decide if she wanted chicken soup with matzo balls or this amazing chicken dish, so she got both, eventually. 

It’s a truly wonderful dish. You pound the chicken flat, bread, and fry it, then top each piece with a basil leaf and a slice of provolone, then pour a scoop of hot marinara sauce over the top, which melts the cheese into a lovely little envelope for the basil. The panko bread crumb crust holds the sweet, chunky marinara sauce very well, and it’s just fabulous. 

 

Very time consuming, but, as I always tell Damien while he’s doing all the work, totally worth all the work.

He follows the Deadspin recipe and it comes out slightly different every time, mostly due to the sauce, but it’s always excellent.

SUNDAY
Burgers and chips

Oh, we went apple picking on Sunday! Perfect weather, sunny and cool, with the trees at their absolute peak of color. Lots of reds this year. We love Wellwood Orchards in Springfield, VT for apple picking. It’s up in the mountains, and they carry wagon loads of people up into the orchards — pulled by a tractor, but I remember they used a horse when I was little. There is a giant glacial rock to climb on, and they keep a nice little petting zoo. 

A few of the kids were too cool for apples, so I called them on the way home to get them to prep the burger patties. So there!

MONDAY
Roast beef sandwiches

I had three lovely roasts, which Damien seared and then cooked slowly with lots of onions and garlic, then sliced. He made a nice pot of jus, too, using soy sauce instead of Worcestershire, and it was mighty tasty. 

I virtuously had an apple instead of chips

and then unvirtuously dunked my salad in the jus.

It’s jus the way I am. 

TUESDAY
Nachos

Maybe the worst nachos I’ve ever had. I was basically sleep walking, and managed to both burn and underseason the meat, so it was pretty, pretty delicious. Anyway, they ate it. 

WEDNESDAY
Omelettes, hash browns

You never know what you’re going to get when you set out to make eleven omelettes. Will they miraculously fold into tidy, fragrant, fluffy, eggy envelopes with tasty secrets inside? Or will you get a slobbery heap of singed yellow rubber? No one can say!

Wednesday was a lucky day (and I did use a huge amount of butter with each omelette, so that probably helped), and they turned out pretty good.

Even the ones with lots of fillings more or less held together. This one has sausage, red onion, scallions, mushrooms, and mozzarella. 

THURSDAY
Bowls of things!! and hot dogs

On Thursday I didn’t even remember to take the hot dogs out of the freezer. So I ended up boiling them, admitting there weren’t really enough, and hastily throwing leftovers into the microwave, plus we had some Chex Mix. It was actually a pretty popular meal. 

I would honestly serve leftovers every day, except at some point you have to, you know, make the food to be left over. 

FRIDAY
Fish tacos

For the fish tacos, I have flour tortillas, batter fried fish from frozen, shredded cabbage, avocado slices, sour cream, salsa or hot sauce, lime wedges, and cilantro. 

 

Most of the avocados were okay this week, anyway. So we’ve got that going for us. 

P.S. It turns out I already titled a post “Salvation is from the jus,” but that was like 150 food posts ago, and I assume everyone who remembers it is dead now. 

What’s for supper? Vol. 206: Thank God for canned tomatoes.

Let’s talk about food! Hope you have plenty at your house. Here’s what we ate this week:

SATURDAY
Brats, chips, strawberries

Damien boils the brats in beer and onions, then browns them up with more onions. Some of the kids eat theirs with still further, raw onions, but I feel that is too many onions. 

SUNDAY
Braised Pork All’arrabbiata, garlic parmesan mashed potatoes, salad, grapes

Someone mentioned this recipe on Twitter, and I happened to have two hunks of panic pork picnic in the fridge, aging rapidly. So I hacked it up and cooked it, and MAN IT WAS GOOD. 

You brown the hunks of pork with salt and pepper, then cook up some onions, tomato paste, garlic, red pepper flakes, red wine, and diced tomatoes on the stovetop, then put it all in the oven for a few hours until the pork is tender. 

Jump to Recipe

This is one of those recipes where you could really subsist on the smell alone. Fabulous. Nice and easy, too, and cheap if you can get pork cheap. The red pepper gives it a little dazzle up front, but it’s not super spicy, just very rich and warming. Of course you could adjust it to make it hotter.

I went with parmesan garlic mashed potatoes, which I somehow have never made before. They were a big hit. I put smashed garlic cloves right in with the water to boil the potatoes, and then mashed them along. 

Jump to Recipe

Check it out: I says to myself, I say, HOW WOULD IT BE if we were to put a layer of pork all’arrabbiata in a casserole dish, sprrrrread some garlic parmesan mashed potatoes on that, sprinkle it with a bit more cheese, and slide the whole thing into a medium oven to think about what’s it’s done until the top is nicely browned? I think it would be wonderful. 

I know people use pork arrabbiata as a sauce for pasta, but that just doesn’t appeal to me. I think it would be great with egg noodles, though. Or on toast!

MONDAY
Asian meatballs, rice, steamed broccoli

I just love these tasty little meatballs. I had plenty of scallions and fresh garlic, which I chopped pretty coarsely, and I added some extra soy sauce. The only other ingredients are crushed Ritz crackers, kosher salt, and pepper. And ground beef, yes. 

An easy, quick meal that just about everyone likes. I make a nice little dipping sauce, half soy sauce and half mirin, to give it a little extra zing. Damien prefers his with sriracha. These are flavorful enough that you could use ground turkey, if you really needed to, what with the war on and all, and they would still be good. 

We had it with white rice and some broccoli which I’ll call “steamed,” but it was really drowned. I am not used to cooking frozen veg!

TUESDAY
Chicken quesadillas

I actually skipped the chicken for mine and just had cheddar and jalapeños. Not my finest frying effort; whatcha gonna do. 

I made the chicken by sprinkling it lavishly with chili lime powder and cooking it very slowly in oil, then slicing it up. I know I bought tortilla chips at some point, but they had disappeared off the face of the earth. I said I would slice up some sweet peppers, but I did not. 

WEDNESDAY
Omelettes and challah

I offered the choice of sausage, pepper jack cheese, or both. Then someone leaked the news that we also had cheddar, and there was a panic. I guess there has to be a panic about something. 

The challah turned out great!

Jump to Recipe

 

I made a double recipe, enough for two huge loaves, and my poor old mixer is getting so old and wobbly, I was afraid I would break it, so I pulled the dough out to knead by hand. Man, I am weak. That was exhausting. I eventually gave up long before it reached the required “feels like a boob” stage, cut the dough in half, and threw it back into the mixer a batch at a time, but I still rushed it a bit, and set the dough to rise when it was still pretty knobbly. 

But like I said, it turned out great! I was most pleased.

It looks flat in this picture, but in real life, it was most pneumatic. 

Look at the sheen on that crust. 

I made exactly two nice, tidy omelettes, and the next ten looked like they were the best I could offer with my broken arm (I do not have a broken arm).

THURSDAY
Pizza

Two pepperoni, two olive, one plain. And them’s the facts. I used the leftover sauce Damien made last week. 

FRIDAY

Pasta again, I believe. This pandemic is taking on a distinct canned tomato flavor. 

 

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braised pork all'arrabbiata

Ingredients

  • 5-6 lbs pork, cut into 2-inch chunks
  • 4 Tbsp olive oil
  • salt and pepper
  • 3 medium onions, diced
  • 6-8 cloves garlic, minced
  • 4 tsp red pepper flakes
  • 5 Tbsp tomato paste
  • 1 cup red wine
  • 2 28-oz cans diced tomatoes with juice
  • more salt and pepper if needed

Instructions

  1. Preheat the oven to 325.

  2. Salt and pepper the pork chunks. In a heavy pot or dutch oven, heat the olive oil and brown the pork on all sides. Do it in shifts if necessary, to make sure all the pork gets browned.

  3. Remove the pork from the oil and set it aside. Add the diced onions to the oil and cook a few minutes until soft.

  4. Add the minced garlic, tomato paste, and red pepper flakes. Cook, stirring, a few minutes more.

  5. Add the wine and cook, stirring constantly, until the sauce becomes thick.

  6. Add the diced tomatoes with juice and combine with the sauce. Put the pork back in and stir so it's all coated with sauce.

  7. Put a lid on, or cover tightly with tinfoil, and put the pot in the oven for at least two hours, until the pork is very tender and stew-like.

  8. When the pork is done, the sauce should be thick, not liquidy. If necessary, simmer on the stovetop to cook off the excess liquid.

  9. If the pork is very fatty, shove the pork to one side of the pot, let the fat collect on one end, and drain it out with a spoon.

  10. Serve with parmesan mashed potatoes.

 

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Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

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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.

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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.

What’s for supper? Vol. 169: Biscuit moron makes good

Recently, there came about in the Fisher household an unusual convergence of a little money, enough time, and sufficient paperwork-filling-outness, and I signed the kids up for classes at the Y as I’ve been promising to do forever. So now, along with Shakespeare club, school paper, part time jobs, drama club, choir practice, and knitting club, we have gymnastics and rock climbing. What I’m trying to say is: Get ready for a lot of frozen chicken burgers.

SATURDAY
Roast beef sandwiches with chimichurri

$2.99 a pound! I got a couple of big roasts which Damien seasoned and seared, then roasted in the oven; and I made a batch of chimichurri (recipe card at the end), and we had it on rolls with Swiss cheese. 

It may please you to know that, because of my terrible, cumbersome system for transferring photos from my phone to my computer, I managed to email this photo of a roast beef sandwich to . . . someone who definitely didn’t ask for it.

SUNDAY
Lasagna, Irish biscuit cake

Confirmation day!

And a gratuitous picture of Benny with flowers in her hair. 

Confirmation kid picked Catherine of Bologna as a patron saint. She’s the patron of artists. We ordered a print of a painting of her by Cecelia Lawrence.

Lots more detail and depth in the print than it appears here. Her gallery is here, and you can order very reasonably priced prints by emailing her.

This led me to realize we hadn’t bought confirmation presents for the last two kids who got confirmed, so I ordered some. I gave one kid her present, and we had the following conversation:

Me: Here is your confirmation present. 
Kid: And it’s only a year late.
Me: Yes. You’re very gracious. 
Kid: Let’s talk about the other times you failed us!
Me: I can’t wait for you to have kids. I cannot wait. 
Kid: Maybe I’ll be a nun!
Me: Then I can’t wait for you to disappoint JESUS!
Kid: MAYBE I ALREADY HAVE!

Come, Holy Spirit. 

Anyway, Damien made this Platonic ideal of lasagna, just absolutely quivering with fresh cheese and basil and homemade sausage ragu. We were so starving when we got home, I didn’t pause to get a great picture, but it was spectacular. 

The boy asked for a dessert he had at a fundraiser one time, which turned out to be ridiculously easy to make: chocolate biscuit cake. Basically you crunch up a bunch of graham crackers and animal crackers, then make a simple sauce out of butter, chocolate chips, and condensed milk, mix it together, press it into pans, and refrigerate it, and slice it up. It makes sort of fudgy biscotti. I didn’t have any, but the kids said it was good. 

The internet calls it Irish, but they must mean Irish American. Anyway, good recipe to know if you need a treat but don’t want to turn on the oven. 

MONDAY
Chicken quesadillas, corn, guacamole and tortilla chips

For my sins, my kids insist on pronouncing quesadillas “kwassadilllas” and guacamole “gwackamowl.” I’m sure I deserve it. Anyway, it finally stopped raining and I ate my food OUTSIDE!

I seasoned the chicken breasts with lots of chili lime powder and roasted and sliced them. A few people didn’t want chicken in the kwassadilllas. Corrie said she wanted hers plain, so I made her one with just cheese. Turns out she wanted it plain, as in just a hot tortilla. I SAID COME HOLY SPIRIT.

TUESDAY
Hot dogs, chips, snap peas 

Actually, I directed dinner remotely while crouching on metal bleachers and wondering when gymnastics class gets to be more than just flopping around; and Damien and I did so much driving, we decided to stay out in between trips and grab some dinner for ourselves. We landed at a little Thai restaurant, and let me tell you, those Thai people have some pretty good ideas. I had some kind of coconut curry with carrot, squash, pepper, melon, and squid, and it arrived in this . . . apparatus with a little candle in it.

Whee! It was delicious. I also had some kind of thing rolled up in rice wrappers with little basil leaves tucked inside. 

Lovely. 

WEDNESDAY
Omelettes, oven fries, salad

When I make my weekly menu, I think, “Oh, I’ll just put omelettes on Wednesday. Just eggs, easy peasy.” This is because I am somehow still not aware that making eleven separate omelettes to order is neither easy nor peasy, but actually takes eleven hours and your arms will fall off.

By the time I got around to making mine, I had lost my will to live, much less my will to make an omelette turn out pretty for the picture. But it was good. I had mine with cheddar, ham, and scallions.

THURSDAY
Pork sliders with coleslaw and spicy curly fries

New recipe. The idea is to serve thin slices of pork on fresh biscuits with a little honey and peach preserves, with coleslaw right in the stack. It’s actually a fine, tasty idea, the only hitch being that if someone came up to me and said, “Make a decent biscuit or I will kill you,” I’d be writing this from the grave. Please don’t give me your biscuit tips. I’ve tried all the techniques and all the recipes and all the special tools and and all the fresh baking powder and everybody’s grandmother’s no-nonsense methods, and I’m just a biscuit moron. That’s all there is to it. 

Yummy supper anyway, though.

I had a pork butt which I sliced as thin as I could and just sautéed it quickly in olive oil with salt and pepper. Basic tangy coleslaw with cabbage, carrot, mayo, vinegar, sugar, and pepper. 

I think you are supposed to pull the biscuit apart to make a top and bottom, but I just built up little open-faced sandwiches. I skipped the preserves and just put a little honey on the biscuit under the pork.

Next time, I’ll make this same meal but use Hawaiian rolls or some other soft roll. It was a great combination and nice and easy, very summery.

FRIDAY
They howled for tuna noodle casserole and I succumbed.

Damien is chaperoning a school field trip to a farm in the rain and heroically brought along Corrie, who heroically brought along her stuffed monkey and of course her ukulele. I’m headed out to pick up kid #1, who’s home from college for the summer! And that’s what it’s all about. 

Here’s a few recipe cards. I just linked to the recipes for the chocolate biscuit cake and the lasagna.

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Chimichurri

Dipping sauce, marinade, you name it

Ingredients

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

Instructions

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

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

 

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Coleslaw

Ingredients

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

Dressing

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

Instructions

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

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White Lady From NH's Guacamole

Ingredients

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

Instructions

  1. Peel avocados. Mash two and dice two. 

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

  3. Cover tightly, as it becomes discolored quickly. 

 

Print

Pork sliders with coleslaw

I made these with biscuits, but you could use Hawaiian rolls or other rolls

Servings 1

Ingredients

  • Pork butt
  • salt, pepper, olive oil
  • cole slaw
  • honey
  • peach or apricot preserves
  • biscuits or soft rolls

Instructions

  1. Slice the pork thinly and sauté in hot olive oil, seasoning with salt and pepper toward the end.

  2. Split biscuits or open rolls and spread with preserves. Add the pork slices, drizzle with a little honey, and add a small scoop of cole slaw.  

  3. Serve as little sandwiches or open faced sandwiches. 

What’s for supper? Vol.159: Bisquey business

How’s it hanging? Straight down? Yeah.

Here’s what we had for supper this week:

SATURDAY
Chicken marinara sandwiches; broccoli and dip

We had lots of wonderful sauce left over from the chicken cutlets last week, so Damien roasted some chicken breasts in the oven and we had them on toasted rolls with sauce and slices of provolone.

Feeble picture, excellent sandwich. I looked for basil, but the stores were completely out, for some reason. Probably all those people whipped up into hysteria by the weather forecasters. You best go out and pick up some basil, Travis!

SUNDAY
Chicken with chickpeas, pita and yogurt sauce; fried eggplant

Old reliable. You marinate the chicken (thighs or wings are best, and you MUST leave the skin on) in a cumin yogurt sauce for several hours, and the skin takes on the most amazing texture when you cook it.

I usually make two pans, with the chickpeas spread in among the chicken, which results in some crisp chickpeas on the edges and some rather soggy ones. So this time, tapping my finger cleverly against my temple, I put all the chicken in one pan and all the chickpeas in the other, on a lower oven rack. It worked! The chickpeas came out crisp and wonderful, with nice layers of crunch and a little soft center.

 

Then the kids told me they prefer them soggy. Tra la la.

I usually serve this with lemony red onion slices and fresh cilantro, but I forgot to buy onions, lemons, and cilantro, so it was a struggle.

I bought the eggplants purely out of a magpie impulse. So shiny, so pneumatic, so purply purple.

 

Such a lot of work to make them taste like anything. It actually wasn’t that hard, though. In the morning, I sliced the eggplant (leaving the skin on) and sprinkled both sides of the slices generously with salt, then laid them on napkins on a tray.

This draws out the moisture, and you can do it way, way ahead of time.

Before dinner, I made up a batter of flour, baking powder, water, and seasonings, and just dredged the eggplant through it before frying them in a few inches of hot oil.

This recipe turned out to be enough for about 1.5 large eggplants, so I will make a double recipe next time.  I had to skimp a bit on the batter, which is sad.

Very good. The texture was perfect, crisp and knobbly outside and tender inside.

 

The spices in the batter did a kind of slow burn rather than packing a punch, so I may up the seasoning next time, but I may not. In any case, now I know I can make fried eggplant! About half the kids ate it. Hey, it’s hot, batter fried food with salt on top that you can dip in stuff. They kept saying it was good zucchini, just to drive me crazy. I really don’t like zucchini.

The kids also made a lemon cake from a mix and topped it with strawberries. Pretty!

MONDAY
Pork ramen with pickled carrots

I forgot to make soft boiled eggs for this, but it was still a good, filling meal. I cooked up the boneless pork ribs in oil until they were almost done, then sliced them thinly, doused them with soy sauce, and finished cooking.

We also had pickled carrots (recipe card at end), fresh snow peas, scallions, sautéed mushrooms, and sesame seeds, soy sauce, wasabi sauce, and crunchy noodles of some kind.

Boy, those snow peas were great. Little sriracha sauce on top, yum yum.

TUESDAY
Meatloaf; roasted brussels sprouts and carrots

Nothing spectacular, but everyone is always happy on meatloaf day. I make my meatloaf with salt, pepper, fresh garlic, oregano, and plenty of Worcestershire sauce, mostly beef with some ground turkey, one egg and and half a cup of breadcrumb per pound of meat, and ketchup on the outside. Ghastly but tasty.

I made the vegetables with a sauce of balsamic vinegar, honey, and olive oil and some basic seasonings, and spread them in a shallow pan to roast.

Oh man, those little charred outside leaves of the Brussels sprouts.

The carrots were underdone and it looks like I didn’t do a great job of combining the binder with the meat, but we were too hungry to care.

WEDNESDAY
Bacon tomato bisque; grilled cheese

I was thrilled with this soup. I’ll make it again in the summer when there are decent fresh tomatoes, but it was delicious with canned, and very easy. Fry up bacon, then cook up onions and garlic in the bacon grease. Add tomatoes and tomato juice and bay leaf, and simmer for a while. Then take the tomatoes out and puree them with cream cheese, and put that back into the soup. I threw in some fresh rosemary we had from last week’s porchetta.

I had some cream to add, but it didn’t end up needing it. Tons of flavor and texture.

We had grilled cheese with muenster on sourdough, and it was an immensely satisfying winter meal.

I briefly considered putting out salad, but fought past that impulse.

THURSDAY
Omelettes; home fries

Choice of ham, cheddar cheese, sautéed mushrooms, and scallions.

All ten omelettes I made tasted fine, but were very unsightly. It’s time for me to admit that I am just too jumpy to make good-looking omelettes.

Oh well. We started on a high note because Corrie made her very own omelette (all I did was the folding part)

and she was so extremely proud of herself, it lit up the whole house.

We also had home fries. Potatoes cut in wedges, mixed up with olive oil, salt, pepper, garlic powder, and paprika, and cooked in a hot oven for forty minutes or so.

I cooked them in the morning and heated them up in the evening. I had mine with hot sauce, and now I shall do this for the rest of my life.

FRIDAY
Mac and cheese

I think we’re kind of tired of the Instant Pot kind, so I’ll go back to the old style, which I learned from the WIC cookbook, where you make the cheese sauce separately and then add it to the cooked macaroni.

This is actually a really good marker of how my standards have changed. It used to seem like SO MUCH TROUBLE to make a sauce from scratch, cook pasta separately, and combine them in a dish. You end up making two pots AND a casserole dish dirty, and that’s not counting the pan for buttering the bread crumbs; and that felt intolerable. I’ve gotten much more used to the idea of putting time and effort into dinner.

But my life is also much, much easier now, with the kids being older, me sleeping most nights, life being calmer and more predictable in general, and Damien being home so much. And never underestimate how stressful and exhausting it is to be always about to run out of money, and to know that, if you fall in a hole, there won’t be any foreseeable way out. It colors everything you do.

Which is to say: If you cook mainly easy things, and more complex dishes seem out of your grasp, chances are good you’re not lazy or terrible. Your life is just hard right now, and your mental and physical energy needs to go elsewhere. If nobody is starving, you’re doing fine. I just wanted you to know that.

Here are this week’s recipe cards:

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

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

Ingredients

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

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

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

Instructions

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

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

    Add them to the brine so they are submerged.

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

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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.

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

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

Ingredients

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

For garnishes:

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

Instructions

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

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

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

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

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

Garnishes:

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

     -Chop up some cilantro for sprinkling if people like.

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

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

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Tomato bisque with bacon

Calories 6 kcal

Ingredients

  • 1 lb bacon (peppered bacon is good)
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 56 oz can of whole tomatoes
  • 2 bay leaves
  • 46 oz tomato juice
  • 8 oz cream cheese
  • 2 sprigs fresh rosemary
  • salt and pepper
  • crispy fried onions (optional garnish)

Instructions

  1. Fry the bacon until crisp. Remove from pan, chop it up, and drain out all but a a few teaspoons of grease.

  2. Add the diced onion and minced garlic to the grease and sauté until soft.

  3. Add tomatoes (including juices), bay leaves, rosemary, and tomato juice, and simmer for 20 minutes. Save some rosemary for a garnish if you like.

  4. With a slotted spoon, fish out the bay leaf, the tomatoes, and most of the rosemary, leaving some rosemary leaves in. Discard most of the rosemary and bay leaf. Put the rest of the rosemary and the tomatoes in a food processor with the 8 oz of cream cheese until it's as smooth as you want it.

  5. Return pureed tomato mixture to pot. Salt and pepper to taste.

  6. Heat through. Add chopped bacon right before serving, or add to individual servings; and top with crispy fried onions if you like. Garnish with more rosemary if you're a fancy man. 

What’s for supper? Vol. 150: Now and forever, let it be meat

I see this is a milestone edition, #150. The only conclusion I can draw is I’ve finally hit upon a surefire way to make sure I stick with something: Let it be meat.

A little music, maestro!

I bless the day I found food
I want to stay around food
And so I beg you,
Let’s go and eat.
 
Don’t take this bacon from one
If fat must cling to someone
Now and forever,

let it be meat.

Each time we eat, love
I find complete love
Without this meatloaf, 
what would life be?
 
So never leave me starving
Tell me that’s beef you’re carving
And that you’ll always
Let me go eat.
Ahem. Excuse me. Here’s what we had this week:
SATURDAY
Sugar rub chicken thighs, brats, chips

Damien made supper. Good stuff. Chicken rub recipe card below.

SUNDAY
Cuban sandwiches, cole slaw, mangoes

Something I’ve been thinking about for a while, Cuban sandwiches. Damien roasted the pork in a low oven, and then I sliced it and layered it on sourdough bread with mustard, Swiss cheese, ham, pickles, and more Swiss, and then grilled and pressed it. YUHM.
The cole slaw was very basic, just cabbage, mayo, vinegar, sugar, and pepper. I just needed to not serve chips or fries for once. The mangoes were good.

Overall, too much sweet in this meal, but I somehow forced myself to eat it.
MONDAY
Sausage, mushroom, and cheddar omelettes, home fries
I occasionally make omelettes to order, which is a pain in the neck, but it’s the only way I can come up with a decent omelette for me and Damien: By screwing up many, many other omelettes first. It seriously takes at least seven tries before I know what I’m doing. The first one, I’m like, “Hurr? Is the egg supposed to be in the shell or out of the shell? And is this a pan that one operates with one’s elbows?”
But by the time I get up to the adult omelettes, I am clear: You let the pan heat thoroughly before dropping on plenty of butter; you tilt it to spread the egg out evenly; you sprinkle your fillings on the side that’s less cooked, so you can flip the more-cooked side over more easily; you wait a little bit longer than you think you should have to before folding it over; and you approach the folding part with confidence, even arrogance. Eggs know when you are frightened, and they retaliate by splurting, damn their eyes. Ha!! Because “ei” in German is “egg,” and . . . that’s not a joke. Never mind.

The home fries or oven potatoes or whatever you want to call them are always a hit: Scrub and cut potatoes into wedges, cut some onions into big wedges, and mix it all up with olive oil, salt and pepper, garlic powder, paprika, whatever. Roast ’em up.

TUESDAY
Zuppa toscana, apple pie

Tuesday was, of course, (ptui ptui) election day, and the sky wept. It was drizzly and gusty and miserable and so were we all, so it was a good day for soup. It’s such a simple recipe, and you can add whatever you like. I liked olive oil, sausage, onions, red potatoes, plenty of kale, mushrooms, chicken broth, plenty of pepper, and half-and-half thickened with flour. (Recipe card below.)
After I made the soup and read some political commentary, I felt an urgent need to make some apple pie. I used the Fannie Farmer crust recipe, and had some help from my trusty pastry assistant.
Fannie Farmer is usually an honest gal and a straight shooter, but when she says “enough dough for a nine-inch two crust pie,” she’s lying through her teeth. I know this, and yet that’s the dough I made anyway. So I ended up making an open-face apple pie and covering the apple’s nakedness with ice cream.
Thanksgiving is coming. Do you know the pie crust secret? You chill the butter and then grate it on a cheese grater. This makes it so easy to incorporate into the dry ingredients without overworking it. Of course some of us prefer to overwork it.
I don’t really have an apple pie filling recipe. We peeled, cored, and sliced apples until it looked like enough, then added some flour, sugar, and cinnamon and a little salt, then stirred it up and piled it into the dough in the pan.
Then we added some dots of butter on top.
I covered the pie with a metal bowl for most of it so it wouldn’t dry out, and then took it off for the final ten minutes or so to brown up the edge crust.

You know what, let’s call it a galette. That galette got et.

WEDNESDAY
Grilled chicken on salad greens with almonds, feta, and cranberries Dominos

Guess who splurged on boneless skinless chicken tenders to cook up easily, and then never put them in the freezer? Hillary! I mean me. I did it. And it went bad. So I sent Damien out for pizza. We all agreed that whatever it is they sprinkle on their crusts (it’s garlic salt), it’s delicious and wonderful. It’s garlic salt.

THURSDAY

Spaghetti and meatballs
I have five pounds of ground beef, but the moths had gotten into the breadcrumbs. That’s what I get for laying up for myself breadcrumbs on earth. So I used what panko crumbs I had, and then made up the rest with an entire jar of parmesan cheese. Yeah, I’ll be doing that from now on. Yuhm.
I make my meatballs in the oven on a pan with drainage (this is an old pic, but it demonstrates how much grease you miss out on when you cook the meatballs this way)
then I transferred them into the IP on slow cook with the sauce, and let it simmer all day.

I also threw in a bunch of leftover sliced mushrooms and some leftover sausage, and life was good, at least while we were eating.

FRIDAY
Quesdillas with jalapenos and scallions

Actually, we’re probably headed to Applebees, since my son is in Mama Mia and I remember how important the after-show party at Applebees is, but I sure don’t want to drive into town and back one more stinking time.
Oh, we also made soul cakes last week. It’s supposed to be for All Soul’s Day, but from what I hear, dead people stay dead all throughout the month of November, so we made them late. (recipe in link above)
Someone remarked that she’s impressed at how often I let the kids help out in the kitchen.
This is something of an illusion, like when you take a picture of yourself on the rare days your hair looks awesome, and then years later you look through pictures and think, “Aw, my hair used to look so awesome all the time!” I will let the little guys grate cheese or mix stuff occasionally, and I will lean on the older kids to finish up meals if I’m out of the house, but in general, I find it very stressful to have kids in the kitchen when I’m cooking.
However, I remember how it was The Fun To Crown All Funs to cook and bake when I was little, so I do force myself to do it occasionally.
We do soul cakes once a year, and I approach it as an activity for the kids that I help with, not as a baking project that I let them help me with. Soul cakes is a good recipe to do this with, as they really aren’t very good, so the stakes are not high. They are basically thick, soft cookies, and have a mildly spicy, cider-y taste. They’re not bad, but they’re just, you know, brown. Sift a little powdered sugar on top and eat them hot.
Anyway! Here are some pictures of the kids making them, which I am posting to make you feel like an inferior mother. They are pictured wearing their church clothes. Usually they dress in stained rags with trashy sequins and immodest Walmart leggings with holes in the knee. Still feel bad? Blame Hillary, why the shit not.
Here’s the recipe cards for the week:
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Smoked chicken thighs with sugar rub

Ingredients

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

Instructions

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

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

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Cuban sandwiches

A spectacular way to use up leftover pork, but also worth cooking pork just to make these sandwiches

Ingredients

  • sturdy bread. We like sourdough
  • olive oil for grilling
  • pork roast, sliced thickly
  • sliced ham
  • mustard
  • Swiss cheese, sliced
  • sour pickles, sliced thinly

Instructions

  1. Make sandwiches in this order:
    Bread, mustard, cheese, ham, pork, pickles, cheese, mustard, bread.

  2. Brush grill and bread with olive oil. Grill sandwich for a bit, then press hard with something heavy. Turn and do the same on the other side. 

  3. If cheese isn't completely melted, put sandwich in a medium oven for a while. 

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Coleslaw

Ingredients

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

Dressing

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

Instructions

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

5 from 1 vote
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Zuppa Toscana

Ingredients

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

Instructions

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

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

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

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

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

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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. 

What’s for supper? Vol. 131: Paint with all the colors of the food!

Lots of pretty summer food this week! Here’s what we had (carbs at the end). I struggled mightily with the photos in this post. If they turned out sideways or upside down, it’s because WordPress is evil, and no other reason.

SATURDAY
Burgers, chips, salad

No pics, but mighty tasty, cooked on the grill.

SUNDAY
Grilled clams in wine sauce, grilled chicken, grilled corn; ice cream and berries

This was a glorious meal. Damien went out for chicken and corn to grill, and discovered that clams were a dollar a pound, so he bought many pounds.

Here cleaned the clams, then made this sauce:

Coarsely chop a big onion, and saute it lightly in a little olive oil and a small pinch of red pepper flakes. Add salt and pepper. Once cooked, add a 1/4 bottle of white wine and two sticks of melted butter.

Then put the clams on the grill and let them cook, without turning them, until they pop open. Then put them in a bowl and cover them with the sauce.

You guys, they were so good. I’m predisposed to any kind of seafood, but the flavor of that sauce was out of this world.

The chicken was also fabulous! A sweet char on the outside, juicy on the inside, and the combination worked well. Really good outdoor food.

Here’s the rub he made, for 20 chicken thighs:

1.5 cups brown sugar 1.5 cups
.5 cups white sugar
2 Tbs chili powder
2 Tbs garlic powder
salt and pepper

Then he grilled it all!

 

The corn, you can grill right in the husks until they’re charred, and it comes out so very sweet and juicy.

We buttered it and sprinkled it with chili lime powder.

Look at the carnage. Look at that lake of butter and wine! I completely shamed myself with the number of clams I scarfed down.

We had it with cans of Narragansett Beer, Made On Honor.

Dessert: vanilla ice cream with blueberries and strawberries. Oh sweet, sweet summertime (almost).

MONDAY
Pulled pork sandwiches, apple-cabbage-broccoli slaw, steak fries

This meal looked nicer in person, I promise. I put a pork shoulder in the crock pot with a can of beer, half a jar of jalapeno slices and juice, some minced garlic, and salt and pepper. Possibly an onion.

I really wanted to use my new used food processor, but all the recipes for broccoli slaw that I found online started with “take one bag of broccoli slaw,” and people who write stuff like that should feel bad about themselves. I guess they can follow up with a cake recipe, with first ingredient: cake. Then they can mentor some young people and advise them that the best way to find a job is to make up a resume in which they describe their current successful career. Bah!

So I took slaw matters into my own hands and made this:

I fed into the food processor:

Half a head of red cabbage
one pound of broccoli, stem and florets
two cored green apples with skin on

Then I mixed that up with:

1/3 cup mayo
1/4 cup lime juice
1/4 cup white sugar
chili lime seasoning
It didn’t strictly need the sugar, with the apples in there, and I’ll probably skip it next time. I thought it went very well with the pulled pork, and Damien liked it, too. The rotten kids wouldn’t even try it, even though I told them about the sugar.
TUESDAY
Sausage, mushroom, and cheese omelettes; hash browns

Normally, I can make omelettes. The trick is not to turn it too soon, but the real trick is to have a decent pan, either nonstick or stainless steel. Then I go through a stage of self-recrimination where I demand to know why I thought it would be quick and easy to whip up twelve omelettes to order. But normally, I can make omelettes.

Well, not today! The damn things just wouldn’t hold together. This was the very best one I made, and it’s a tough little beast:

Then Damien came home and had pity on me, so he made his own. Guess what? This is how his turned out:

I think it was the eggs. I think they froze and then thawed, and they turned against us. We need this entire generation of eggs to die out before we can ever have omelettes again.

WEDNESDAY
Pork ramen

Chicken ramen with sliced pork, mixed vegetables, sriracha sesame seeds, soft boiled eggs, and a little dulse (seaweed), with crunchy noodles. Good stuff.

I took some boneless pork chops and sauteed them in olive oil. When they were almost done cooking, I gave them a good dousing with soy sauce, then finished cooking, and sliced them thinly.

THURSDAY
Chicken drumsticks; homemade tortilla chips with corn and bean salad

We had to be out around dinner time, so I made the food ahead of time and served it cold. The drumsticks, I just drizzled with olive oil, salt, and pepper, and roasted them.

 

I still have a ludicrous backlog of tortillas, so I cut them into triangles, tossed them with olive oil, and sprinkled them with chili lime powder. I spread the triangles in shallow pans and baked them for . . . I dunno, a while. A good idea, but the execution left something to be desired. These really need more room, and more shuffling around, then I had time to give them. Still, not bad. I made them as a delivery device for this pretty corn salad I made:

I mixed together:

12 oz sweet corn
a can of black beans (1.5 cups)
a bunch of chopped cilantro
a 10 oz Ro-Tel diced tomatoes with chili, lime juice and cilantro
1/2 small red onion, diced (1/3 cup)
plenty of salt, pepper,  and chili lime Taijin seasoning
and probably 1/4 cup of lime juice
and set it to cool in the fridge for a few hours.
I thought it was really good! Lots of flavor and crunch, and a refreshing way to eat vegetables. Sweeter than I expected. I would not be ashamed to bring this to a potluck, either.
FRIDAY
Tuna noodle casserole

Shh, don’t tell the kids. We’re making steaks and eating them all by ourselves, in honor of the Sacred Heart.

Here come the carbs!

HAMBURGERS:

hamburger: 0

ketchup 1 Tbs 5g
mustard: 0
pickles:0
bun: 23
15 chips: 16
mixed greens: 1

PULLED PORK:

pork: 1

1/2 deli roll (L’Oven Fresh center split deli roll): 19.5
10 steak fries: 36
ketchup 2 Tbs: 10

OMELETTES:

2 Season’s Choice hash browns: 42

ketchup: 2 Tbs, 10
eggs: 0
butter: 0
sausage: 0
1/4 cup cheese: 1g

RAMEN:

1 package Top Ramen, chicken flavor: 26
Pork cooked in olive oil and sesame oil: 0

soft boiled egg: 0
1/4 cup mixed asian veg: 2

CHICKEN, CORN SALAD:

chips:

2 medium tortillas, 16 chips: 48

olive oil: 0
Tajin seasoning: 0
drumsticks:
chicken, oil, salt, pepper: 0
bean and corn mix:
12 oz sweet corn: 64
black beans,1.5 cups: 72
cilantro: negligible
10 oz Ro-Tel diced tomatoes with chili, lime juice and cilantro: 15
1/2 sm red onion (1/3 cup): 16
salt, pepper: 0
lime juice: 0
Taijin seasoning: 0
Makes about 4.5 cups;
64 + 72 + 15 + 16 = 167
18.55g per half cup

TUNA NOODLE:

1-1/4 cups dry egg noodles: 38
tuna: 0
cream of mushroom: 1/2 c : 11
1 oz chips: 16
1-1/2 cups corn flakes: 39

mayo:0
ketchup,  1 Tbs: 5
vinegar: 0