Tag: one pan meals

What’s for supper? Vol. 393: Everything continues to come up peaches

Hello everyone, I am 101 years old, I made my own birthday cake with peach cream and filling, I started decorating cakes from 5 years old, I love it, and I can’t wait to grow my baking journey!
 

For those of you who aren’t neck-deep in Facebook:

Happy Friday!

Today we officially cancelled our landline. If you were wondering which generation we actually belong to. It is one of the old ones. Like I said, I am 101 years old. 

Kind of weird menu this week, due to (a) peaches and (b) the fact that I woke up, looked at our bank account, and was filled with an overwhelming desire to use up the food we already had in the house. Also (c) the oven wasn’t working most of the week. And (d) peaches.

SATURDAY
Leftovers and taquitos

Everybody agreed it would be okay to have leftovers once a week, as long as there are also taquitos. I can live with that! Lots of good food last week.

We had butter chicken, rice, sumac chicken, and taquitos. And it looks like some chimichangas, too. 

Butter chicken just gets better (at least for few days), so no complaints from me. 

That night, I made another big batch of peach butter with about sixty peaches,

loosely following this recipe.You blanch and skin the peaches, cook them for a while with brown sugar lemon juice, vanilla, and spices,

whir them in the blender, and then cook them down for (unlike what the recipe says) a few hours.  

SUNDAY
Homemade waffles with peaches and peach butter; sausages

Sunday I woke up to this

but our family has gotten so teeny tiny that we all fit in Damien’s car anyway. After Mass, he put my spare on, and then, just to further increase his joie de vivre, I insisted we go over our finances for the entire month and see where the hell our money is actually going. I mention this because we actually identified about half a dozen expenses that were just plain stupid, and could be easily eliminated. Stuff like our internet service decided to randomly start billing us for a TV thing we don’t use, and Adobe thought it would be nice to get $36 a month from us just because, and yes, we have been paying for a landline and using it almost entirely to field recorded messages from the pharmacy. Anyway, probably you’re already doing this, but in case you’re not, I recommend it. 

Then I made a bunch of waffles with some of the duck eggs that have been piling up in the fridge. I think I mentioned that the two young girls have started laying. It’s pretty easy to tell whose egg is whose:

The newest girls are Swedish Black ducks, and sometimes they lay white eggs, but sometimes not!

We are still getting tons of double yolks, which is cute, but confusing if you’re trying to remember how many eggs you cracked. 

This is six eggs!

Here is the waffle recipe I use, from this cookbook by Mary Gubser.

Making homemade waffles always gets me a little nostalgic, because the cookbook and the waffle iron were both wedding presents. Coming up on 27 years of marriage next month! When we were first married, we ate tons of waffles because it was cheap and we were too young and dumb to figure out how to make money yet; but now here we are, over a quarter of a century later, eating waffles because the Lord in his mercy has preserved us from the burden of wealth. 

But He has given us peaches! So I fried up a bunch of frozen sausages and served the waffles along with the peach butter I made, plus sliced peaches and maple syrup. 

The peach butter was a little too cardamom-y by itself (not the recipe’s fault; I just wasn’t paying attention when I dumped stuff in the pot), and had almost a molasses-y taste, but together with the fresh peaches and the maple syrup, it was DIVINE. The perfect melding of late summer and early fall flavors. 

MONDAY
Burgers and brats, chips, watermelon; Grilled peaches and homemade ice cream

Sunday was Labor Day, and we had a basic little cookout, just hamburgers and brats. The original plan was to grill peaches on the grill, but when it came down to it, using the oven seemed like a fine plan. 

The new heating element still hadn’t arrived, but the top one, for broiling, still worked fine, so I just halved the peaches, poured melted butter over them, and sprinkled them with sugar, cinnamon, and a tiny bit of salt, and broiled them until they had a little color.

I had started vanilla ice cream in the morning (two eggs beaten, then 3/4 cup sugar beaten in, then two cups of heavy cream and one cup of milk mixed in, then put in the machine for half an hour — finally got it memorized!), and we all had peaches and ice cream. 

Just lovely. Maybe next time I will make some pralines, but it was very nice as it was. 

TUESDAY
Kielbasa and potatoes with honey mustard garlic sauce, mashed acorn squash

Tuesday was encouraging because the car died in the school parking lot, and I had to get a jump start. We’re pretty sure it’s the alternator, not the battery, so I have been leaving the engine running when I park anywhere, until we can get it fixed. It’s especially edifying to idle in front of one of those “Let Little Lungs Breathe!” signs.

Basically me: 

Then on the way home, I stopped at the garage and asked them if my tire looked like it was worth fixing. They said it had a lot of dry rot and was pretty worn down, so yes, of course they could fix it, and get me through the winter for $40. Dave’s understands me. 

Anyway, I have a good number of acorn squash in the garden this year. 

I also planted a TON of butternut squash, and I didn’t get a single one. It is a squash mystery. I do think curcurbit seedlings get together and hatch a plan for how to be confusing, like kids in the back of the room when a substitute teacher shows up. But as I’ve mentioned, I did get some wonderful pumpkins. 

I think I already said this last week. I’m sorry, it all blends together. 

Not gonna lie, those were some elderly potatoes and some pretty venerable kielbasas I found. But that’s the point of kielbasa! It endures. I cut up the potatoes and kielbasa to be about the same size and roasted them with oil, salt, and pepper until they were almost done, and then drizzled half the honey mustard sauce over it and finished cooking it. 

I served it with the rest of the sauce for dipping, and a nice bowl of mashed squash.

I made the squash thus: I cut them in half, scooped out the seeds and strings, and drizzled them with olive oil, and sprinkled on salt and pepper. I figured I could add sugar or honey if needed, but they were nice and sweet on their own. I broiled them until they got a little char

and then scooped out the flesh and mashed it. I love this, but I think I was the only one who ate it. Damien was out and Lena has moved out, and it turns out they were the only other two squash-eaters in the house besides me. Oh well!

WEDNESDAY
Chinese chicken dumplings, noodles, meatballs

Wednesday morning, the replacement oven part came! I wasn’t sure exactly what was wrong with the old heating element, but when I pulled it out, it became evident. 

I’m no expert, but that ain’t right! So I cleaned out the horrible grungy crusty oven and put the new element in. This turns out to be super easy! You just unscrew the little screw in the bracket, and then insert the tab thingies into the socket thingies. I had no idea. 

The freezer yielded some ground chicken and turkey, and a package of dumpling wrappers. I more or less followed this recipe, which calls for pork, so I bumped up the seasoning a bit to compensate for the blandness of chicken. I also didn’t have sesame oil, and I had a red cabbage instead of Napa. It calls for salting the shredded cabbage and then squeezing out the moisture, which I forgot to do like I always do; so it was a little wet and a little too salty. BHUT, nobody minds salty food around here, and the wetness is only an issue when you’re making the dumplings (just makes the filling a little sloppy to handle), and not when you’re eating them. 

I made probably forty dumplings, but the wrappers got increasingly gummy as I worked through the pile, and eventually became unusable. I ended up with a lot of extra meat mixture, so I made wobbly little meatballs, which I browned in oil 

and then finished cooking in chicken broth. 

I really didn’t feel like steaming the dumplings, so . . . I actually can’t remember how I cooked them. I either simmered them in a pan of water, or possibly baked them. It’s a duck blur. 

I also cooked up some Hello Kitty noodles I got at the Asian Market a few weeks ago.

I boiled them for a few minutes and drained them, and added the little sauce packets. They turned out to have a strong sesame flavor, which was pleasant. 

Altogether a very fine meal, if somewhat salty. And somewhat salty. 

That afternoon, I got a visit from Sally!! with whom I’ve been internet friends for something like twelve years, but never met in person! Absolutely delightful. 

She brought me some bacon and ground beef from her homestead, and we went out and picked peaches to fill up her cooler. Then we sat down with coffee and just yacked. So nice. 

Wednesday I also did some more seed gathering. I’m gonna make my own flower seed mixes this year and see how that works. 

It’s pretty marigold-heavy at the moment, but I also have cosmos, forget-me-nots, zinnias, and lupines in there, and some blackeyed susans and a few others that I forget what they are. So a mix of perennials and annuals. We’ll see how that goes! Going to adoration today, so we’ll see what I can swipe from the church garden. 

THURSDAY
Chicken nuggets with peach butter and BBQ sauce, chips

Thursday we had a dentist appointment and I thought it was the first Cub Scout meeting, but it turned out I got the day wrong; but in the meantime, I had planned a meal of convenience, which I was not mad about. 

So I had a lot of time freed up before dinner, and spent it trying to get a photo of the downy woodpecker who keeps coming back to the feeder.

(Here you will have to imagine a really good picture of a downy woodpecker, because I certainly didn’t get one.)

I also made a harvesting tool for myself, to pick the peaches on the high branches. It’s made of a metal pole, a flower pot, and a catching basket from the game Trac Ball, which I got on the side of the road; and zip ties. It . . . kind of works.

 

 
 
 
 
 
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If the peaches are very ripe, they fall right into the pot. If they’re not very ripe, it’s a struggle; and the struggle causes other ripe ones to fall off and bonk you on the head. I need the top to have a little rake or claw, to pluck the more reluctant fruit off. I’m so mad I didn’t think to call it a “Peach Reacher,” though! 

Anyway, we had signed up to bring dessert to a back-to-school cookout, and Damien asked what I wanted to bring, and I said PEACHES, which is a fine all-purpose answer to any question. But when it came down to it, I didn’t want to bring just a bowl of peaches, so I dug into the freezer again and found a few packages of empanada dough discs, and I made a big pot of peach pie filling, loosely following this recipe. 

and I made 20 empanadas, or I guess hand pies.

Then I brushed them with an egg wash and sprinkled sugar and cinnamon on top. 

I also have a good amount of peach filling leftover, and I’ll probably make a pie. 

FRIDAY
School cookout

I believe they are serving hot dogs. The kids who are not going will be making and eating mac and cheese and watching Frasier, I’m guessing. 

And I just suddenly realized I signed up to give blood in an hour! Last time I went, I was just under the limit for iron, so I just went and gobbled up a can of tuna, some raisins, and a pack of instant cream of wheat. Now I’m mustering all my metabolic powers and manifesting that iron into my finger blood. Wish me luck. 

Update: My iron was too low again. But first I had to wait for an hour in the hallway of an LDS church, because they overbooked again. I guess I should take iron pills or some shit. Anyway, I went from the blood drive to adoration and then picked up some of the kids while Damien picked up others, and he went to bail out an adult kid with a car that wouldn’t start, and I zipped home to drop off some kids and bake the empanadas, and then back to the cookout. 

The empanadas turned out yummy!

Probably could have done with a dust of confectioner’s sugar on top, so people knew for sure they were dessert; but they did all get eaten. 

I stopped at Auto Zone on the way home and a VERY strange person hooked the little computer up to my car, and it said my battery and my alternator and my whole starter system and charging system are all fine. So I guess the car just doesn’t start sometimes because it just doesn’t want to. I truly cannot argue with that. 

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One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

What’s for supper? Vol. 381: Excuse me, stewardess. I speak chive.

I don’t know if you guys realize this, but June is, in fact, bustin’ out all over.
The feeling is getting so intense!
And the Fishers are so busy
That I’m always in a tizzy
But I still have time to make a wattle fence!

Because it’s Junnnnnnne!

And I do what I wannnnnnnt! Overall. 

I do apologize for how dead the site has been lately. I honestly have been writing, and I hope to have more up next week! I also think I have fixed the issue with the com box. If you left a comment last week and it didn’t show up, it’s because I had a leetle spam problem and still have to manually sort through almost 6,000 comments, which, honestly, I might just . . . not do. But like I said, I think I fixed it!

Here’s what we ate this week: 

SATURDAY
Grilled ham and cheese, watermelon

Shopping day, uff cawse. I had planned grilled ham and cheese last week, but didn’t make it, so we had plenty of sourdough and sliced cheddar and ham. Easy peasy, and it was a good thing, because one kid had a party to go to (and a present to buy), two kids needed to be at work, and there was an art thing downtown and the non-working kids were helping the other kids set up, and I realized that meant the other kid was gonna be alone all day, so we invited a friend over for her, which turned into her meeting the friend at the beach (not that beach, the other beach) and then coming here, and then everyone needed to be picked up from their parties and jobs and arts and confession and whatnot, and, long story long, we had grilled cheese. 

Kids had a fire and made s’mores after dinner. I will eat many, many disgusting things, but I draw the line at s’mores, for some reason. 

A few months ago, when I still thought we had a 50/50 chance of seeing the parousia before June, I signed up to make dinner for the youth group. But I lost that bet, so on Saturday night I started hacking up pork shoulder and browning it.

I had bought some ludicrous number of pounds of pork, too much to fit in the slow cooker, so I put it in a giant casserole dish and covered it tightly with tinfoil and cooked it in the oven at 225 for about five hours. 

Here’s my pulled pork recipe.

Jump to Recipe

I bumped up all the seasonings a bit, used jarred jalapeño instead of fresh (without the juice), and added a heavy hit of liquid smoke. Oh my dammit, it smelled amazing. I thought I’d have to leave it cooking slowly overnight, but it was shreddy betty and so good. 

SUNDAY
Pulled pork sandwiches, chips, broccoli slaw, watermelon

Sunday was Corpus Christi, which I love so much. My 90-year-old friend has been coming to Mass with us, which is excellent, but of course she wasn’t quite up for a long walk in the blazing hot sun afterward, so I brought her home while the rest of the family joined in the procession. Found out later that Benny, who is not even 90, fainted! Just too much sun and not enough water, and plus we had stayed up late to watch Godzilla Minus One the night before. So down she went, and bopped her head on the pew when she fell. SHE IS FINE. But it was a worrisome day, because we have some medical nonsense in this family to worry about. But she was just very dehydrated. 

It turns out everyone else in the parish is also super busy in early June, so the youth group was a very small group, and even taking that into account, I absolutely CLOBBERED them with food. One smart thing I did, though, was realize that a cooler isn’t just for ice, but will also keep hot food hot. So I didn’t have to muck around with cooking in the church basement and trucking the food over to the other building this time, but just heated everything up at home and then brought it straight to the yoot. 

We had kaiser buns and pulled pork and two kind of BBQ sauce on the side, but the meat truly didn’t need it. Bunch of sliced onions and some of that hot cheese sauce I love so well for the sandwiches, tons of potato chips, tons of watermelon cut into chunks, and tons of soda. At the last minute I also made some broccoli slaw just to have something green.

I threw the broccoli into the food processor and then jammed some carrots in, but I wasn’t thinking clearly, and ended up with basically minced broccoli and discs of carrots. Which is fine, but it looked . . . dated. Can’t explain it, but it looked like someone’s elderly aunt had brought it to a birthday party and called it her famous slaw.

Anyway, I made the dressing from this coleslaw recipe, which calls for mayo, dijon mustard, maple syrup, celery seed, salt, and pepper. I skipped the celery seed and didn’t even notice it called for dijon mustard until about the middle of this sentence. Then I threw in some sliced almonds, and probably would have put in dried cranberries if we had had any. Considered sunflower seeds and realized I’m at least allegedly feeding teenagers, not chipmunks. 

Look, I took a few gummies last night to help me sleep, and I’m feeling too dumb to write short paragraphs, so you’re just gonna get the whole . . . pork. I don’t know. 

Anyway, there was SO much dang pork. Which is not a bad thing! I thought the addition of the liquid smoke was excellent, so I’ll be adding that from now on. 

MONDAY
Roast pork ribs, flavored rice, watermelon, broccoli slaw

Monday I wasn’t ready to look at pulled pork again yet, and I had arranged my day so that I was somehow doing errands for strangers much of the day? I live like I have a personal assistant who has a grudge against me. Anyway I got it all done, and got supper started at like five o’clock. Not pulled pork but roast pork ribs, because they were 99 cents a pound and I’m not made of stone. 

Pork ribs sprinkled heavily with salt and pepper and thrust under a hot broiler, turned once; leftover watermelon (did I mention that watermelons were on sale so I bought four?), leftover broccoli slaw, and something the kids covet ardently and I should probably make more often: Rice cooked in chicken broth. Truly, your jaw would drop if you saw how excited they were about this faintly yellow rice. 

And you know what, it’s good. Tastes like chicken. 

I don’t think I mentioned how the broccoli slaw turned out. The dressing tasted WONDERFUL when I made it, really zippy and nice; but it was one of those mysterious recipes that went flat right away, and got flatter every hour thereafter. So it was quite, quite bland by Monday. I was still happy to have something cool and vegetabally, but it was not exciting. I did like having the crunchy almonds in there. 

TUESDAY
Pizza with chive blossoms

My chives peaked over the weekend, and I had been meaning and meaning to fry the blossoms, but I just did not have time. So I made some pizzas on Tuesday: One pepperoni, one plain cheese, and one with black olive and leftover peppers and onions sauteed up, and then when it came out of the oven, I threw chive blossoms on top of it. 

Kinda wish I had put some of them on first before baking, because I think they would have been nice with a little frizzled, but they were good as they were. Kinda cute, not mindblowing.Tasted like chives. So now I know! 

WEDNESDAY
Pork tacos, watermelon

Wednesday I had to face the fact that I had forgotten to put the leftover pulled pork in the freezer, so it was do or die. Pork or die.

It was supposed to be taco day, so I just heated up the pork and served that with taco fixings. Did not adjust the seasoning or anything, and guess what, it was yummy. 

Or maybe I was just starving because I was going crazy with yard work, but I thought they were great. 

Wednesday I also culled baby peaches. Last year we had a late frost that killed all the buds, and we had zero peaches. This year we have . . . I honestly think over a thousand, on just the one tree. It just went berserk with pent-up peachiness. At first I was delighted, and then I realized that letting that many peaches grow to maturity would yield a bumper crop of small, tasteless peaches, and would probably also split the tree when they got heavy.

I HATE thinning baby plants. It’s not as bad as pinching off blossoms, but it’s pretty rough. Just feels so brutal and wrong. But I want to take care of my tree, so I spent a LONG time plucking off baby peaches, and after about an hour of staring up into the sun between the leaves, calculating six inches between peaches, and repeatedly getting a face full of crispy old peach blossom debris and picking baby peaches out of my cleavage, that particular emotional knife had been blunted quite a bit. 

Here’s what they look like. They’re the size of large olives, and they are too young to have pits. 

I have filled two gallon ziplock bags and I’m maybe 1/4 of the way through the tree. It turns out you can pickle baby peaches. This lady says they don’t taste like much, so they take on whatever flavor you put in the vinegar solution. I told myself I was going to try this, but honestly I think I’ll offer them on buy nothing and let them be someone else’s broken dreams this year. Or maybe just feed them to the ducks. Ducks have no dreams. 

THURSDAY
One-pan garlicky chicken thighs with potatoes and zucchini

Thursday was the first day this week I deliberately cooked something specifically for that day, rather than just dealing with whatever nonsense that hostile PA had set up for me. Samantha, or Simba, or whatever her name is.

What I had was a bunch of chicken thighs that were on sale, and zucchini that reminded me that I once made a zucchini dish that everybody liked, and it was on a week we were replacing the bathroom floor, so I figured it must be easy. So I made it again! Yay!

Got the chicken marinating in the morning. It’s a simple marinade, just olive oil and balsamic vinegar and apple cider vinegar, plus garlic powder, onion powder, salt and pepper, and fresh basil and garlic. I prepped the garlic by peeling it, putting it in a sandwich bag, and bashing it with the end of a rolling pin, so it was it kind of flattened fragments. I don’t know if there’s a name for this form of garlic, but I find it very useful in marinades, because it imparts garlic flavor to the whole thing, but also has little bits of garlic you can bite into.

So that marinated all day. I forgot to buy summer squash, but I cut up about four pounds of potatoes (skin on) and two large zucchini, also skin on. I cut them into thickish quarter-round wedges, and put them in a bowl covered with cold water to keep them from browning.

Later that day, I was worried they’d be getting soggy, so I drained the water off, recalling that I have heard that potatoes that have been doused with cold water will not get discolored even if you drain the water off. I wish I had done this sooner, so I’d have a better idea of how long you can do this in advance of cooking them, but I can say that they will go at least two hours after draining the water off without turning brown. Nice.

I sprayed a couple of giant sheet pans, put the chicken on, and then arranged the potatoes and zucchini in between the chicken. I didn’t pour all the marinade in, but I did fish out the basil and garlic with a slotted spoon and spread that over the chicken. Then I sprinkled the potatoes and zucchini with more garlic powder, onion powder, and salt, and just cooked it undisturbed for about forty minutes. 

It doesn’t look glamorous, but it’s really delicious. Probably wouldn’t have hurt to stir up the potatoes and zucchini 20 minutes in, so they’d be more brown on the top; but they had a great little crust and wonderful flavor on the bottom, so no complaints.  

 

The fresh garlic and basil are really pleasant and summery, and the chicken came out super juicy. I’m not a giant zucchini fan, but I remembered to cut it into big enough wedges so it didn’t get slimy, and it was really tasty with the slightly sweet, sharp marinade. Would have been good with some crusty bread to sop up the extra sauce. 

If you’re looking for an easy, one-pan meal that’s nice and summery, this is the one!

If you’re looking for something really fantastic to do with zucchini, I recommend this zuchhini agrodulce recipe from Sip and Feast. It’s quite a hassle, but holy wow, it is fantastic. I hope I have time to make this when vacation starts. 

FRIDAY
Lemon garlic shrimp pasta

This bag of shrimp I got on sale a few weeks ago has been in the freezer long enough. I had kind of a long argument with the kids wherein they accused me of CONSTANTLY serving shrimp lo mein, which I KNOW is not true, and even if it were, WHO COMPLAINS ABOUT SHRIMP LO MEIN. They were, of course, just yanking my chain, but I just dangle it out there all the time, begging one or more of our innumerable chain-yankers to come yank it. 

ANYWAY, I’m not going to make shrimp lo mein. I’m going to make lemon garlic shrimp pasta from Sip and Feast, who claims that it is easy and impressive. I like all those words (lemon, garlic, shrimp, pasta, easy, and impressive, not to mention sip and feast), so I don’t see how this can be bad. The jerks can eat plain pasta with butter, which I will admit is also delicious. 

This week the main things I’ve been working on are — well, Millie’s garden and Millie’s fall alert system, to be honest, and also my garden (got the last bits filled in with collard, hooray!) and adding legs to the final piece of salvaged platform, so we can have a little pool deck. I’ve only been to Home Depot three times so far, and I know that’s not going to be enough to satiate the project gods.

Oh, I also did some more work on my wattle fence, which is my pride and joy. It’s very possible it looks stupid and nobody wants to say anything, but I just love it so much. Any time I have more than half an hour free, I get the giant clippers and call the dog, and we go out to the woods and cut down as many saplings as I can drag. Then I sit and trim off all the green and all the twigs, and then I weave what’s left into my fence. It’s deeply satisfying.

I also have an ongoing project that’s less satisfying, and that is putting a lot of energy into not dealing with or even seeing the five trash bags of foam fragments that are in the dining room, which used to be in Corrie’s oversized bean bag chair, and which . . . hey, is there a violent stomach bug going around where you are? Because there is here. All I’m gonna say about that is: If you have a kid who is going through a picky stage and only eats rice for dinner? SOMETIMES THAT’S NOT A BAD THING. 

Anyway, we have ONE WEEK OF SCHOOL LEFT, the peonies all burst open the other day, Merlin says there is an indigo bunting somewhere in my yard, and I’m gonna get those legs on that deck if it kills me. And it will! But I plan to die at home, doing what I love (eating pork). 

Oh, today is the feast of the Sacred Heart, and I’m thinkin of making this Coeur à la Crème with Blackberry Sauce. I’m thinkin about a lot of things. 

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Clovey pulled pork

Ingredients

  • fatty hunk of pork
  • salt and pepper
  • oil for browning
  • 1 cup apple cider vinegar
  • 2/3 cup apple juice
  • 3 jalapeños with tops removed, seeds and membranes intact
  • 1 onion, quartered
  • 2 Tbsp cumin
  • 1 tsp red pepper flakes
  • 2 tsp ground cloves

Instructions

  1. Cut pork into hunks. Season heavily with salt and pepper.

  2. Heat oil in heavy pot and brown pork on all sides.

  3. Move browned pork into Instant Pot or slow cooker or dutch oven. Add all the other ingredients. Cover and cook slowly for at least six hours.

  4. When pork is tender, shred.

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One-pan garlicky chicken with potatoes, summer squash, and zucchini

Ingredients

  • 12 chicken thighs
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup cider vinegar
  • 6 cloves garlic, roughly chopped
  • 2 tsp ground pepper
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp salt
  • fresh basil, chopped
  • more salt, garlic powder, and onion powder for sprinkling
  • 4 lbs potatoes, scrubbed and sliced thickly
  • 6 assorted zucchini and summer squash, washed and sliced into discs with the skin on

Instructions

  1. Combine the olive oil, balsamic vinegar, cider vinegar, garlic, garlic powder, onion, powder, salt, pepper, and fresh basil. Marinate the chicken thighs in this mixture for at least half an hour.

  2. Preheat the oven to 400.

  3. Grease two large baking sheets. Arrange the chicken, potatoes, and vegetables on the sheet with as little overlap as possible.

  4. Sprinkle additional salt, onion powder, and garlic powder on the potatoes and vegetables.

  5. Cook about 40 minutes or until chicken is completely done and potatoes are slightly brown on top.

What’s for supper? Vol. 374: In which we all forge ahead

Happy Friday! Pretty straightforward meals this week, because everything else was complicated enough. Spring is undeniably here, finally, even though there are still a few sodden, grimy hills of snow lurking about here and there. Every tree has a little halo of high green or red, right on the verge of exploding into true green. I see my peonies wriggling their peculiar dark red stalks up out of the soil, and the first of the daffodils have bloomed, and most of the crocuses. The tulips are biding their time, and so are the day lilies, irises, and lilies of the valley. The lupines are back, and maybe they’ll even flower this year. Sedum is raring to go, cat mint is forging ahead, and I’m forcing myself to wait before I uncover the strawberries and asparagus, but I have high hopes. Lots of buds on the apple trees and the mock orange and the lilacs, and yes, on the peach tree! 

I made a little progress on my wattle fence, this time trying a bunch of aspen saplings. The first row was a variety of things, grapevine and misc., and those turned out to be too thin. I probably should have pulled that part out and started over, but I just compressed the first row and started weaving branches on top of it. The result would definitely get me kicked out of even the least discerning medieval guild, but it is SO MUCH FUN, and it is sturdy, so I think it will keep soil in, which is my goal.

My compost heap looks rich and lovely, and I have squash, pumpkin, eggplant, and pea seedlings ready to move once the danger of frost has passed (in about a month!), and I think I bought some gem glass corn seeds, and probably a bunch of other stuff I bought on whims. I have to go out and cut down a ton more wood for the fence, which is also extremely enjoyable. Tromping around on the old, dry sticks of last year and seeking out what’s new and useful for the spring, wow. Sonny comes along and frolics, which he believes to be helpful, which it kind of is. I bought some more grape vines and some blueberry bushes on clearance at Walmart (what a world), too. Go go go!

I also got some poppy roots, and I feel like this year is the year I will finally be able to grow poppies, unlike the other six times I attempted it. I’ve been using my most excellent hori hori garden knife to plant things

which was a birthday or Christmas present, I forget which. I love this thing so much. It bites right into the ground and you give it a little twist and excavate a precise little hole, exactly where you want it. As you can see, it’s marked with measurements so you can get to the right depth. Wonderful tool.

SATURDAY
Aldi pizza

Saturday I just went shopping and we had Aldi pizza for supper. Damien spent his weekend writing and working on various cars. We don’t have babies anymore; instead, we have ducks and cars. 

SUNDAY
Chicken enchiladas

I was toying with the idea of putting enchilada filling in empanadas, but the kids told me that when I take a meal that everyone likes and then MESS with it, it’s upsetting. So I just made enchiladas. My enchiladas are what they are. Every time I mention them, someone who grew up near the southern border expresses polite amazement that I am calling these “enchiladas,” so instead I will call then “my kids eat theses.” Which is what I was going for!

Anyway, I basically follow Pioneer Woman’s recipe, except I use flour tortillas and I don’t brown them. So it’s just seasoned chicken (I actually used thighs, not breasts) browned up

and then shredded (don’t forget you can use your mixer to shred meat)

and then a ton of onions,

which I cooked slowly in the chickeny pan (and yes, PW is one of those people who directs you to caramelize onions in 4-5 minutes. I will never do this to you. It took at least half an hour, and I hurried it).

Then I shredded a bunch of cheese, dipped the tortillas in enchilada sauce, and rolled up the chicken, onions, and cheese in the tortillas, and laid it in a saucy pan, and then poured more sauce on top, and then sprinkled more cheese and cumin and chili powder on top. 

I think you’re supposed to just roll up enchiladas, but I always forget this and tuck the ends in as I roll, like for a burrito. Whatever. I made a whole bunch of them, some red, some green, and served them with cilantro and sour cream, and they were yummy. 

It was a chilly, rainy day, and these Authentic Mexican Kid-eat-ums hit the spot.

MONDAY
Kielbasa, potato, and Brussels sprouts one-pan meal; adults went out

Monday I heard the cry of my people for kielbasa, and made this easy and popular one-pan meal 

Jump to Recipe

In the morning, just to signal to myself that I was serious, I put out the bag of red potatoes, the packages of Brussels sprouts, and the kielbasa, and the savage and carnivorous cat immediately pounced on . . . 

the Brussels sprouts. Beware, o thou cruciferous ones! There will be no peace for you with this mighty hunter prowling abroad. 

I made up the honey mustard garlic sauce, which you can add halfway through cooking, or reserve for dipping at the end. Or you can put half of it on halfway through cooking and use the rest for dipping. Be like the cat and follow your heart. 

I made two big pans. This is both pans combined; you will want them to have more space to cook when you’re making it. 

You can also make this dish with wedges of cabbage, which I prefer; but the kids like Brussels sprouts better. I didn’t get a vote because Damien and I went out to eat, which we haven’t done in a WHILE. We wanted to try this newish taco place in town, but it closed at 8, which, what do I know. Maybe that’s a reasonable time for a taco place to close. So we went to Mi Jalisco, which has decent Mexican food but sometimes incredibly slow service. I mean like a few times when we went, we honestly thought they forgot about us. Anyway this time it was slowish, but not terrible. Gosh, this is a boring story. 

Anyway, Damien got carne asada and I got some kind of shrimp and mushroom dish, which was tasty. 

I wasn’t quite sure how to pronounce the name of this dish, which I confessed to the waiter, and he said he didn’t either. Let us all take a moment and salute the intrepid white guy working at a Mexican restaurant, just sweating and doing his best and forging ahead. 

TUESDAY
Chicken on salad

Tuesday I felt the need to reintroduce the family to green vegetables, so we had roast chicken on salad, with feta cheese, toasted almonds, and dried cranberries. 

A decent meal that was elevated by IT BEING WARM ENOUGH OUTSIDE TO EAT OUTSIDE. 

There are lilies popping up in those planters, and I have a bunch of marigold and morning glory and zinnia seedlings waiting to be transplanted. ALMOST. ALMOST time. 

On Wednesday night, I prepped some pork for tomorrow’s meal, so it could brine itself overnight. I mixed together a cup of sugar and a cup of salt and rubbed that all over a hunk of fatty pork shoulder, wrapped it up, and put it in the fridge.

WEDNESDAY
Bo ssam, rice, pineapple

Around noon, I unwrapped the pork and put it, uncovered, in a pan in a 300 oven. I was so pleased with myself for planning this out, because I had an interview in the morning, and then the afternoon was …. well, it took many revisions, but the final form was:

Damien takes the kids to school, Elijah takes my car to class and on the way home, picks up Lucy who had early release because of PSATs; Lena takes Damien’s car to work; Damien takes my car and drops off me and Elijah at U-Haul; I drive the rented truck back and Elijah drops my car off for Damien; Lucy and Elijah and I go and get the free wood, and stop and get ice cream because I felt bad about ruining their day, because that wood was frickin heavy; Sophia walks to work; Corrie goes into aftercare and Benny goes to the library, and Lena drives herself home from work and then picks them both up; I stop home and dragoon Irene, who got home on the bus, into helping to unload the wood; then I return the truck and Elijah picks me up at U-Haul with my car, I text Lena to press the “rice” button on the Instant Pot, and we pick up Sophia from work and then we GO HOME. 

My car now has FOUR warning lights lit up, and one of them is flashing, but WE WILL GET TO IT. By which I mean Damien. My job is to wring my hands and fret, and then Damien fixes the car while I think about fun projects I can do.

Anyway, by the time we all got home, the rice was just about cooked, and the meat was ready for its final step, which is just a little extra sauce and then high heat for ten minutes. 

I lost my phone, so I don’t have a pic, but here’s a previous finished bo ssam:

Here’s the whole recipe, such as it is, in one spot: 

Mix together a cup of sugar and a cup of salt, and rub this all over a fatty pork shoulder.
Wrap it up in plastic and put it in the fridge overnight. 
Six hours before you want to eat, turn the oven to 300, line a pan with at least two layers of tin foil and put the pork in, fatty side up. (Don’t bother to transfer all the salt and sugar, except what’s clinging to the meat.)
Cook the meat, uncovered for six hours.
Ten minutes before you want to eat, mix together seven tablespoons of brown sugar, two tablespoons of apple cider vinegar, and a sprinkle of sea salt, and rub this paste all over the top of the meat and crank the oven up to 500.
Serve whole, and people can pull off bits and shreds of meat and wrap it in lettuce, with rice. 

If you want a more detailed recipe and you want to make a truly delicious sauce and sides to go with it, check out My Korean Kitchen’s recipe. This dish is VERY salty and sweet, so it’s good to have rice and something cooling to go with it, like mango. I had pineapple, which was decent (although I’m one of those “wow, I love pineapple, but it’s crazy how it’s such a popular fruit even though makes everyone’s mouth itchy and their lips swell up” people. Don’t care, love pineapple, forging ahead).

So, the WOOD I got used to be a small deck and a wheelchair ramp. So I now have three long, thin sections which will go a long way toward the bog bridge I keep talking about, to bridge this area, which is much wetter than it looks

and the rest of the wood is three or four square sections which I think will make a lovely pool deck. Right now, there are two ways to get into the pool: On a rickety ladder that is embarrassingly slightly narrower than my hips, or via a cannibalized wooden swing set I put together a few years ago. The swing set thing has worked well enough — mainly I wanted something I could sit on and act as lifeguard, without having to be in the pool myself — but it does have some structurally necessary pieces of wood that make it extremely awkward to enter and exit. SO, I’m going to add some legs to the square pieces and bolt them onto the lifeguard thing, and IN THEORY, we will have an actual deck. Or not. Probably yes, though! 

Anyway, it turns out I am old, and driving a gigantic scary truck for two hours and lugging extremely heavy wood around is my limit for the day, and I was chatting with Benny after dinner and apparently dozed off mid-sentence, and she turned off the light and tiptoed away, and I spent the next hour drooling all over my own face until the evening screaming and quacking brought me back to the land of the living. 

You know what, those ducklings are jusssssst about old enough to move outside. I really like them, but dang, they are loud, and smelly. 

Look how big they got! Annie is the one with the mostly white chest, and Bebe is the one with more spots.

Annie started to quack a few days ago, but Bebe is still meep-meep-meeping. The cat is okay with them (I encouraged them from day one to spend time together, because it seemed like less work than constantly being on alert to keep them from killing each other; and yes, they were all equally at risk), but I think he will be relieved when they move out. 

THURSDAY
Hamburgers and chips

Nothing to report. Actually I have to report that the Dollar Store version of Pringles are really, really terrible. 

And they’re not even a dollar! Everything is $1.25 now, except there is also an aisle where things are $3 or even $5. What a world (derogatory).

The burgers were fine, though. We ate really early because we had one final family faith formation parent meeting for the year. I was kind of scratching my head over why we didn’t manage to make it to more meetings, and then I realized we spent the year getting Corrie prepped for first confession and first communion and confirmation, which is not all supposed to be in one year! So we ended up missing a lot of the classes which were directed at families who were not prepping kids for sacraments.

This is our first year doing whole family faith formation, and I must grudgingly admit that it’s kind of brilliant. Gonna write that up in a bit. 

FRIDAY
Quesadillas, chips and salsa

Or maybe we will all just go outside and graze on free wood. I sure have a lot of free wood. This is the view from my bedroom window:

No ragrets! But I might treat myself to a cordless impact driver, which Ryan says I will want, and Ryan is usually right. 

I am HOPING to have one or both of these projects (bog bridge and pool deck) done by July 4th, but if I had to pick one, I would pick the bog bridge; but I think MAYBE I can do both. I did manage to get my brick patio done by July 4th last year, if you’ll recall. (Yes, I was laying bricks in the dark while weeping on the evening of July 3rd, but I did get it done!) I got this wood from a fellow who said he had been planning to make a koi pond in his back yard, but never got around to it, so I’m gonna forge ahead on his behalf. 

Okay, I think that’s it. I shall pray for all you cheesebags at adoration (right after I swing by the school and drop off the overnight bag I forgot to pack for the kid who’s going on a sleepover, oops). 

UPDATE: Corrie remembered on her own to pack bags! Three of them! Meep meep meep! All the ducklings growing up. Everybody forging ahead. 

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One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

 

What’s for supper? Vol. 369: In which I trust the process

Friday again! What do you know about that. I had no way of knowing this was coming, but here we are. 

Here’s what we had this week:

SATURDAY
Chicken burgers, chips

I guess I went shopping, and I guess we had chicken burgers when I got home. Plausible, but I have no memory of it. 

SUNDAY
Cumin chicken with chickpeas, elite pita

I sort of remember Sunday. Some of the older kids were over, and chicken thighs were on sale, so I made this simple but tasty sheet pan meal: Lemony, cuminous chicken thighs marinated in yogurt with onions and chickpeas. 

Jump to Recipe

I got the chicken marinating in the yogurt sauce in the morning, and I made the red onion, parsley, and lemon juice side dish, but discovered to my sorrow that I hadn’t bought enough yogurt to also make yogurt sauce. 

I did, however, make homemade pita. I followed the recipe from TheKitchn, which has directions for both oven-baked and pan-cooked pita. I started a double recipe of dough and set it to rise, and then I finally got around to tapping some maple trees.

We have 1.25 acres of land, and I went around with my Picture This app, identifying leafless trees, and we have more trees than I can count . . . except maple. We turned out to have a grand total of two maple trees, and one of them is just a little guy.

I tapped it anyway, as you can see, but it hasn’t produced much. (Normally I’d be excited to see the stream running and not frozen, but it barely froze this year!)

The other tree is a pretty good producer, although the nights have been warming up, so it’s stop-and-start.  

I had been storing the sap outside in bags inside a bin, but I misjudged the temperature, and I’m afraid the sap I already collected may have spoiled. I made a new dumb mistake every year I do this, very exciting! Anyway there’s still some late winter left, so I haven’t given up. Too dumb to give up.

I also scoped out the wattle materials situation, and I gathered up a variety of straight, supple branches that I will probably practice on before I invest in a large amount of stakes. Trying out all different kinds of wood and vines. 

And I planted the last of my winter sowing jugs. I didn’t end up with as many as I wanted, but there’s a lot of variety, vegetables and flowers.

The group I’m in keeps saying “trust the method,” which is what groups always say when things are clearly going horribly wrong, but I also have not given up on this. It was WONDERFUL WONDERFUL WONDERFUL to be outside in the fresh air. And I have a variety of flowers and vegetables sprouting indoors, as well. 

So then, feeling frisk and fine, I went inside and slid the chicken and chickpeas in the oven and started on the pita.

Now, I own a wooden rolling pin and a marble rolling pin and even a pink plastic toy rolling pin that can be useful in a pinch, but they had all vanished into . . . I don’t know where. I imagine there is some shadowy, cthonic kitchen cabinet somewhere with all my useful kitchen stuff in it, waiting fearfully in the dark for what comes next. There abide the whisk with the nice handle, floating around eerily, wreathed in mist and flour; biscuit dough cutters flickering in and out of visibility and wailing, unheard, longing to be touched by human hands once more. That one butter knife with the pretty pattern on the handle, just clattering fruitlessly around in the gloom.

However, I did find the embossed rolling pin we got one of the kids for Christmas one time, and that is how I made my very first . . . . 

ELITE PITA

Isn’t that lovely?

I wasn’t sure if the pattern would stay when I baked it, but it did! 

Only on one side, of course, because rolling the dough out presses it flat on the other side. So the other side got the characteristic “pressed bubble” pita pattern when I flipped it over in the pan. 

I used an iron frying pan, and kept a little olive oil and a brush nearby, as well as a wad of napkins for wiping out the oil and flour in between pitas. This keeps the pita from getting blackened residue on it when you cook it.

I was delighted with this pita. It tasted good, too. 

I also discovered, about 7/8 of the way through the 16 pieces of pita, that they do puff up if I leave them in the pan about ninety seconds longer than I think I should. This is something I discover every single time I make pita, about 7/8 of the way through. I would trust the process, but I’m too dumb. 

The chicken turned out great. The onions are crackly-crisp, the chickpeas are nutty and crunchy with a hot, mealy core, and the chicken has a ridiculously delicious skin, and it’s all set off beautifully by the piquant lemon onions. 

I forgot to take a picture, but here is an old one:

It was about 50% tragic that we didn’t have garlicky yogurt sauce to dip everything in, but it was still a pretty good meal. The pita got all eaten up, which made me happy. It’s so embarrassing to make something you think of as a treat, and then have tons and tons of leftovers!

MONDAY
Hammy mac and cheese, raw veg and hummus

On Monday I faced last week’s leftover ham that was still lurking in the fridge. I made two batches of mac and cheese, one plain and once with diced ham. (I don’t really have a recipe; I just made a bunch of white sauce, then shred up any cheese I can find and mix it all up, then stir that up with cooked macaroni, and top it with buttered breadcrumbs and bake it until it’s bubbly. I usually add mustard or hot sauce or both to the cheese sauce, but since I was adding ham, I didn’t think it needed it.)

It was pretty good. 

About half of the ham one and half of the cheese one got eaten, so I call that a success.

I also made a tremendous platter of raw vegetables and put that out, along with hummus. My goal is to make a tremendous platter of raw vegetables early in the week every week, and then keep putting it out until it’s gone. This is basically me lately, on the right: 

Ol’ Melon Pelvis, they call me. Olllll’ Corn Ulna. Lady Kale Pecs. 

TUESDAY 
Pork fried rice, egg rolls, raw veg

Tuesday I got the small hunk of pork out of the freezer that I stashed away a few weeks ago, when I made most of it into chili verde. I’m getting better at this “buy what’s on sale and use it all” thing. I cut it into little bits and made some fried rice, using the vegetables I had on hand, which turned out to be peas, carrots, scallions, onions, cabbage, and mushrooms, and of course garlic and ginger.

The ducks are laying reliably again, so I scrambled up three eggs and tossed that in as well. 

I guess I’ve made this often enough that I should do a recipe card, so here’s that:

Jump to Recipe

It’s less of a recipe and more of a “recipe,” but I do consult it every time I make this, so it seemed worth making a card!

We also had some frozen egg rolls for Aldi (not bad) and some raw vegetables. 

On Tuesday night, I baked a cake and started some gum paste decorations, because I wanted them to be dry by Wednesday.

I even remembered to anchor some toothpicks in them while they were still wet, so they would stay put on the cake. I am a golden god. 

WEDNESDAY
Bacon cheeseburgers, fries, birthday cake

Wednesday I had a bunch of errands and cuckoo running around to do in the afternoon, so I got hopping on the cake right away. Mr. Birthday had requested a Shadow the Hedgehog cake, and sent me these reference images:

and I was willing to make a gum paste hedgehog head, hands, and feet, but for some reason I just didn’t want to make a gum paste hedgehog torso. Just didn’t want to do it.

So I looked at the reference images again, and thought I could probably get away with having him busting out of the cake in a sort of explosive . . . exploding cake situation. Couldn’t be simpler!!!

Then I thought, oh, he sent the logo as a separate image, so that must be important. I printed one out and did one of those icing transfer things. You print an image backwards, tape it to the counter, tape parchment paper or wax paper over it, and use a piping bag to trace the image. Then you freeze it, flip it onto your cake, and carefully pull the paper away. Trust the process, right? 

Well, this only works if you . . . you know what, never mind. Never mind. All you need to know is that, within half an hour, I was feeling the need to remind myself that I used to be a National Merit Scholar, and lots of people struggle with candy melts, and my hand tremor is not my fault, and if he got a terrible cake it would probably be good for his character in some way. I ended up starting over twice and significantly downgrading my vision, and at the last minute I decided that the logo thingy needed to stand up, rather than lie flat. So I used candy melt to cement a couple of lollipop sticks to the back of the logo.

Then I used more candy melt to color in the feet and head, and then ran out to the store to get some hard candies. 

I bashed them up in a bag with a rolling pin and spread them out on parchment paper in a medium oven for a few minutes — one butterscotch with pieces of ruined candy melt logo mixed in, for embers

and one just butterscotch, and I sort of feathered the edges while it was still hot, for flames

Then I let it cool and broke the candy sheets into pieces. Then I had another mental breakdown or two but eventually THIS IS HOW IT TURNED OUT

Shadow the Hedgehog APOCALYPSE. But I didn’t think through the angle of the feet when I was making them, so I had to pipe some little legs on, and it ended up looking like he is sort of angrily lounging in some kind of extremely hot hot tub. I was laughing so hard while I was putting it together. It was at this point that I called Irene over to see my cake, and she said, “Well . . . it has heart!”

Here’s how it looks with 20 candles:

It turns out twenty candles will absolutely melt a candy logo in the time it takes you to sing “Happy Birthday.” Now I know!

Anyway, the birthday boy liked it and, whew. 

Damien made the requested bacon cheeseburgers

and some of the adult kids came over and we had a nice time. Whew. 

And there was . . . leftover bacon. It’s still in the fridge right now. I really don’t understand. 

THURSDAY
Spaghetti with sausage sauce

The plan was just loose sausage and jarred sauce, but I seemed to have a lot of canned tomatoes, so I cooked some diced onion along with the sausage, then broke up the tomatoes and added those in along with some tomato paste and some bay leaves and salt and sugar, and oops, some belated oregano, and some hot pepper flakes. Good enough for the likes of us. 

Actually, it was just plain good. This is one of those meals, like whole chicken, that I used to make constantly when we were broke, so I’m kind of sour on it, but every once it a while, on a foggy, rainy day, it’s perfect. 

FRIDAY
Pepper and egg sandwiches

We have quite a backlog of duck eggs, so this meal seemed like a good Friday choice.

Beat a bunch of eggs and set them aside. Then chop or slice green peppers and onions and sauté them in olive oil in a large pan for a few minutes, then add a little water, cover the pan, and let them cook gently for several minutes until they are soft. Uncover the pan and cook a few more minutes to let the remaining water evaporate, and then season the peppers and onions with ground pepper and salt. Add in a little more olive oil, then add the beaten eggs and scramble it all up together. Serve on nice rolls. (I think I got potato rolls, but kaiser buns would have been better.) I like mine with a little hot sauce. 

Previous egg and pepper sandwiches:

I wish we had fruit salad, but we may have to settle for string beans.

Okay! And that is what we ate!

Couple of food chat odds and ends: One is that I found a perfectly good TAGINE for sale at the thrift store.

A tagine is the name of a variety of North African stews, and also the name of the vessel you cook it in. I, myself, would enjoy something with lamb and pistachios and apricots and nonsense like that, like this restaurant meal we had a few years ago for an anniversary or something:

but I don’t think anyone else would want that. So what would you cook in a tagine? 

Second thing is that I recklessly signed up to cook dinner for the youth group, assuming the world would come to and end before the date came up, but it turns out it didn’t. Or at least, it hasn’t yet (fingers crossed for Sunday). It’s only about 20 people. Our current youth says that, if you make anything besides pasta, they laugh at you. I say I don’t mind being laughed at by teenagers, but I actually do. I did just find out that the vegan kids are not going to be there this week, so that’s easier (my plan had been to serve them a hot steaming bowl of Tough Luck anyway). 

In the past, for youth group, I have made shawarma, rice pilaf, pita and hummus, and baklava, and then last time we made Marcella Hazan’s three-ingredient sauce on spaghetti, with garlic bread and fruit and salad. I think I’ll just have one large oven to cook or heat food in, otherwise I’d just made a bunch of pizzas. It’s supposed to be a main dish, a side, dessert, and drinks. I may just do stuffed shells, but I’m not happy about it, so if you can think of something relatively cheap that 20 kids would eat without too much scorn, I would love to hear it. 

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. 

5 from 1 vote
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Basic stir fried rice

This is a very loose recipe, because you can change the ingredients and proportions however you like

Ingredients

  • cooked rice
  • sesame oil (or plain cooking oil)
  • fresh garlic and ginger, minced
  • vegetables, diced or shredded (onion, scallion, peas, bok choy, carrots, sugar snap peas, cabbage, etc.)
  • brown sugar
  • raw or cooked shrimp, or raw or cooked meat (pork, ham, chicken), diced
  • soy sauce
  • oyster sauce
  • fish sauce
  • eggs

Instructions

  1. In a very large pan, heat up a little oil and sauté the ginger and garlic for a few minutes. If you are using raw meat, season it with garlic powder and ginger powder and a little soy sauce, add it to the pan, and cook it through. If you are using shrimp, just throw it in the pan and cook it.

  2. Add in the chopped vegetables and continue cooking until they are cooked through. If you are using cooked meat, add it now.

  3. Add the brown sugar and cook, stirring, until the brown sugar is bubbly and darkened.

  4. Add in the cooked rice and stir until everything is combined.

  5. Add in a lot of oyster sauce, a medium amount of soy sauce, and a little fish sauce, and stir to combine completely.

  6. In a separate pan, scramble the eggs and stir them in. (Some people scramble the eggs directly into the rest of the rice, but I find it difficult to cook the eggs completely this way.)

  7. If you are using cooked shrimp, add it at the end and just heat it through.

What’s for supper? Vol. 361: Who then, my mother?

Happy Friday? I meant to put an exclamation mark, but I’ll let it stand. Up until yesterday, I kept seeing memes about how awful and long and exhausting January is, and I kept thinking everyone is being silly, and this is just a normal month; and then today I realized I’ve been feeling that way for four months, and all four of those months have been January. Bah. Boo. But at least it must be almost over, anyway.

[checks date]

WELL GREAT. 

Anyway, some of that January futilitism crept into my cooking this week, and despite making as much as my second-best efforts, everything turned out . . . basically tolerable. Oh well. I also wrote 40% of several essays and they all suck.

However, I did do a really neat interview with an artist yesterday, someone you may not know about, but should. So there’s something to look forward to! There’s always something to look forward to, even if it’s just bidding farewell and good riddance to the week. 

Here’s what we had, and it was all FINE:

SATURDAY
Grilled ham and cheese, chips, chicken barley soup

We had lots of leftover soup from last week, so I reheated that and then burned every single grilled ham and cheese sandwich. Some of it was because I forgot to spread mayo on the outside of both sides of the sandwich, and some of them, I just burned for fun. 

I did get a few people who hadn’t done so before to try squeezing lemon juice over their bowl of soup, and they agreed it was very tasty that way. Here’s the soup recipe. Definitely worth making. Still plenty of winter left. 

s  t  i  l  l   p  l  e  n  t  y   o  f    w  i  n  t  e  r

SUNDAY
Gochujang bulgoki, coconut stringbeans, pineapple; kalakand

On Sunday, it just happened to work out that all my kids could come for dinner! So I was planning a big Indian meal, with vindaloo, coconut string beans, tomato yogurt salad, naan, rice, and dessert. But I did the thing I will apparently never ever ever stop doing, and I just skimmed the recipe, and discovered too late that you’re supposed to marinate the meat for at least eight hours. Soooo did some quick menu switches, and ended up with a half-Korean, half-Indian menu. I had little warning bells going off in my head that this was not a good idea, and I was right! Bah. 

The food was . . . fine. I made gochujang bulgoki with thinly sliced pork, matchstick carrots, and plenty of onion

Jump to Recipe

because that does need to marinate, but it can be just a few hours. I had much less gochujang (the actual fermented hot pepper paste) than I thought, though,

and it just didn’t hit the mark. Also I severely crowded the pan, so the meat was more braised than pan fried. It was tender, but just bland and slightly watery.

I decided to forge ahead with the string bean recipe I was originally planning to make, because they are Aldi string beans and you use ’em or lose ’em. But she called for cooking the string beans for twenty minutes, which is insane. It’s one thing if you want string beans cooked to a mush, which might work out for certain recipes, but she specified not to overcook, so they don’t lose their crunch. Insane!

I have since discovered that string beans in India are a different variety, and they are tougher, and do need a lot more cooking. So I did just cook them for a few minutes, and then added them to the mustard seeds heated till “spluttering” in hot oil (I love how many Indian recipes use the word “spluttering,” and I wonder if there is some cognate in some Indian language. 

Anyway, the result was . . . fine. 

Maybe I would have enjoyed them more if they had accompanied a dish with seasoning that made more sense along with the mustard seed, coconut, and jalapeno, but watery gochujang was not it. Boo. 

I made a big pot of rice and cut up a bunch of lettuce and also put out the last of the seaweed sheets from New Year’s Eve, and I did have fun making the little grabby bundles of seaweed, bulgoki, and rice

I do like some bundled food. 

Oh, it looks like we also had pineapple, which, again, was fine, but just . . . not quite the thing. 

There was enough food, anyway, so that was a relief, and everybody had a good time and I heard uproarious laughter coming from the dining room, so that was lovely. I was a little bummed about the meal, though, and then suddenly realized wait! I had made dessert!

The dessert was something called kalakand, which is a sort of sweet milk cake which you make with paneer, but not THAT kind of paneer; you are supposed to make your own paneer, which is soft set. OR, you can use ricotta cheese. It so happened I had a bunch of ricotta left over from birthday calzones, which is why I decided to make this recipe. 

It does say you will need to stir it longer if you use ricotta, and Swasthi was not kidding about that. It says “ten minutes,” and it took me at least forty minutes of stirring. 

Corrie had a friend over, and it was just as well I had to park myself in the kitchen and stir, because I could keep an eye on them, rather than ducking and covering, which is what my animal instinct tells me to do when these two get together. So I stirred that mofo forever and eventually decided that it was as thick as it was ever gonna get, and put it into a lined pan and pressed slivered almonds into the top. 

I let it chill in the fridge for several hours, and then brought it out after dinner with lots of caveats about how uncertain I was about the whole thing. 

People liked it, I think? I don’t think it came out right. It certainly wasn’t cake-like in any way. It helped that nobody had any idea what it was supposed to taste like. I suggested “Cheesecake Play-Doh,” and that got the most votes. 

In conclusion, I kept forgetting what it was called, and when I was searching for the recipe today (because I keep dozens of tabs open, but not the ones that I know I will need on Friday), I turned up this:

I don’t know what this song is about, and if it’s offensive, you have only your polyglotismo to blame.  

MONDAY
Regular tacos with pico de gallo

Monday was a day off, and I thought we all needed something a little more normal, so I just made regular tacos. Actually I sneaked a pound of ground sausage into the three pounds of ground beef, because it somehow worked out to be cheaper that way, and nobody noticed. 

I had the tomatoes I was planning to make into yogurt salad, so I made a bowl of pico de gallo with them. I was super tired and didn’t feel like chopping, so I just threw tomatoes, onions, and cilantro into the food processor, and then added some olive oil, salt, and some lemon juice, because I ran out of limes. 

It was fine. Everything is fine. 

TUESDAY
One-pan kielbasa, red potato, Brussels sprouts; challah

The kids have been agitating for kielbasa, so I made this one-pan meal

Jump to Recipe

(well, two pans of it), except I used Brussels sprouts instead of cabbage, and rather than serving the sauce along with the meal, I cooked the food for 20 minutes, then added in the sauce, switched the pans and finished cooking it for another 12 minutes or so.

It was super cold out, and I kept thinking about fresh, hot bread, and I had some work to avoid, so I made challah. 

Jump to Recipe

I made a double recipe, which is what I usually do, but usually I make one batch in the standing mixer and one batch by hand. It’s not dumb if it works! But for some reason I decided to make a double batch all in one bowl, with the very predictable result that it spurted jets and fountains of flour all over the kitchen. 

Then I put the bowl to rise on top of the coffee maker, which is the warmest spot in the house right now, and then I completely forgot about it. So it rose plenty. 

Oops. I wisely decided I was in no mental state to make another attempt at a four-strand braid, which I try from time to time, and it always makes me cry. I just divided the dough monster in half and then cut each one into four balls, then rolled out three and made a big braid, and cut the remaining ball of each batch into thirds and made it into a smaller braid to lay on top. I let them rise again, brushed them with egg wash, and then baked them. 

They turned out pretty!

I made them with duck eggs, including a duck egg for the egg wash on top. You will never find an eggier egg than duck eggs. 

I couldn’t find the poppy seeds, so as you can see, I used sesame seeds on one. Which made me think of this quick little bit from You Don’t Have To Be Jewish:

 

If I didn’t clip it right, the whole album is here, and the bit in question starts at about 20:17. 

Anyway, it was an okay-to-pretty good supper. The bread was a tiny bit underdone, so it was a little damp in the middle, but just a tiny bit; and even though I switched the meat and potato pans, one got a lot crisper than the other. But it was fine. 

Fine, I tell you! 

WEDNESDAY
Pizza

Wednesday I didn’t even feel like messing around one tiny bit, so I just made three pizzas, one cheese, one black olive, and one pepperoni. I took a picture so I would remember what we had

A perfectly fine pizza, with pre-shredded cheese that doesn’t taste like anything, and I couldn’t find the garlic powder or the block of parmesan. It was so cold in the kitchen that the dough didn’t 100% defrost, so the crust was a little bit CLAGGY. But I managed to stick to my meal plan for once, so it tasted pretty great anyway. 

THURSDAY
Glazed ham, baked potato, mysteriously spicy mashed squash

On Thursday morning, I remembered that we still had leftover coconut string beans in the refrigerator, so I put them out for the ducks, who were incredibly rude about it. 

Possibly angry at me for making their children into challah, but I don’t think so. We have to run and get the eggs in the morning before these dopes step on them and crush them. 

On Thursday morning, driving the kids to school, I turned on the classical music station and tried to guess the nationality and era of the piece that came on. I guessed German, 1820. And guess what! It turned out to be Karl Maria von Weber, written in 1815! I felt SO SMART. Then the dog turned on the hazard lights and I couldn’t figure out how to turn them off, so I had to pull into a parking lot and watch a short YouTube video. 

If you are wondering, the hazard light button is the giant, centrally located button with the big “HAZARD” symbol prominently displayed in red, which is why I couldn’t find it. Probably my Instant Pot gasket is in the glove box, where I put it while not reading all the way through the vindaloo recipe and buying the wrong kind of beans. 

Anyway, Thursday was the day we were supposed to have the bulgoki, but I had already used the meat, and I had Corrie with me at the store when I was shopping for a replacement; and if you take Corrie to the store with you, you’re going to come out with ham. 

So I got a big spiral-cut ham with a glaze packet on sale, and she pushed really hard for peas and mashed potatoes, but nobody felt like peeling potatoes, and I felt like I had to assert some kind of authority, so we had baked potatoes and mashed squash.

I usually cook the squash in the Instant Pot to save room in the oven,

Jump to Recipe

but when I was dealing the challah flour explosion, I also decided to thoroughly clean the IP top and had hidden the gasket from myself, so I shoved things around and just cooked the ham, baked potatoes, and squash  all at 400, which is not the right temperature for any of them. My motto is, if we can’t all be happy, then we’ll satisfy justice by all being miserable.

I sprinkled some baking soda and sea salt on top of the squash before roasting it, and it came out perfectly nice

and then I grabbed some butter and some spices that were handy: Cinnamon, cayenne pepper, salt, and scooped out the flesh and started adding lots and lots of cinn– ope, actually that was cayenne pepper. Wuite a lot of it. Corrie advised me to cover my mistake by also adding lots and lots of cinnamon, so that is what I did. I skipped the sugar because you really don’t need it with a decent squash. Some nutmeg would have been nice, but it didn’t seem like the time to rummage through little tippy bottles, so I just mashed that mofo and set it out. It was actually pretty good! Spicy! For some reason. 

FRIDAY
Mac and cheese

Just mac and cheese. I’m sure it will be fine. 

When I insisted on making squash instead of peas, I told Corrie that I only recently started liking squash. In fact, the very first time I had mashed squash was in the hospital, right after giving birth to her, and it was the best thing I had ever tasted in my life. And from then on, I’ve had a thing for butternut squash. So it was really her fault. The rest of the kids then turned on Corrie in anger like Joseph’s brothers, because she was the cause of their cruel, heartless mother sometimes making mashed squash for dinner and not making anyone eat it or anything. I am truly a monster! Next time I’ll feed them all to the ducks. Then we’ll see who gets mashed. 

Print

Gochujang bulgoki (spicy Korean pork)


Ingredients

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

sauce:

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

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

Instructions

  1. Combine pork, onions, and carrots.

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

    Cover and let marinate for several hours or overnight.

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

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

 

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One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

 

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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.

 

Print

Instant Pot Mashed Acorn Squash

Ingredients

  • 1 acorn quashes
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 1/2 tsp nutmeg

Instructions

  1. Cut the acorn squashes in half. Sprinkle the baking soda and salt on the cut surfaces.

  2. Put 1/2 a cup of water in the Instant Pot, fit the rack in it, and stack the squash on top. Close the lid, close the valve, and cook on high pressure for 24 minutes. Do quick release.

  3. When squash is cool enough to handle, scoop it out into a bowl, mash it, and add the rest of the ingredients.

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

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

Here’s what we ate:

SATURDAY
Regular tacos

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

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

SUNDAY
Pizza

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

and now it looks like this

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

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

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

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

Jump to Recipe

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

Just came crashing down,

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

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

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

MONDAY
Burgers and brats

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

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

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

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

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

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

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

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

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

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

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

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

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

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

WEDNESDAY
Kielbasa, potato, Brussels sprouts with honey mustard sauce

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

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

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

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

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

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

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

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

Not them.

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

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

finally started to lay eggs on Tuesday,

and they did it again on Wednesday  

and again on Thursday

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

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

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

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

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

Jump to Recipe

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

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

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

No ragrets.

FRIDAY
Salmon tacos

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

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

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

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

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Prosciutto arugula pizza

Ingredients

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

Instructions

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

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

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

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

 

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Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

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

Instructions

  1. Mix all ingredients together.

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

What’s for supper? Vol. 334: Fish are jumpin’ and the cotton is high

Happy summer! This is the week that always starts to feel like real summer to me, because the big family party is over and we get going on all the other stuff we haven’t quite had time for, mainly lounging around, eating ice pops, and watching Buffy. 

I didn’t get a WFS out last week, because of all the running around, so the quick version is: I don’t remember. Probably really easy, fast, boring stuff; except one day we had 

Kielbasa, Brussels sprouts, and potatoes sheet pan dinner with honey mustard sauce

I have stopped consulting a recipe for this meal.  (Here is one if you want, though! Jump to Recipe

I had three ropes of kielbasa cut into chunks, three pounds of Brussels sprouts halved, and probably three pounds of potato wedges with the skin on, tossed with salt and pepper and olive oil and spread on a sheet pan, and I cooked them at 425 for about 20 minutes. I mixed up a sauce from a bunch of dijon mustard, honey, balsamic vinegar or maybe wine vinegar, and pepper, kosher salt, and crushed garlic, then drizzled the sauce on the food

and stirred it up, and slid it back in the oven for another maybe 10-15 minutes until it was a little browned.

Sorry, not really a recipe, but you can just make it according to your taste and then cook it until it looks done. 

I used to make this meal with wedges of cabbage, but the kids vastly prefer Brussels sprouts. I also used to make it with the sauce to dip, but now I do the “cook, then add sauce and finish cooking” thing, and it comes out flavorful and keeps everything from drying out. Great summer meal, easy and hearty. 

And another day we had

Taijin chicken with scallions, mango, hot pretzels

This was supposed to be a NYT recipe, buuut I forgot to buy oranges, and you’re supposed to add orange zest and juice. So instead, I looked around furtively, opened a can of mandarin oranges, smushed up the contents, and dumped it into the sauce. 

The original recipe calls for 2 lbs boneless, skinless chicken thighs, sea salt, 1/2 cup honey, 1/2 cup orange juice, 1 tsp orange zest, 3 chipotle chiles in adobo sauce and 1/4 cup adobo sauce, 6 garlic cloves, 2 Tbs. olive oil, and 1 Tbsp Taijin, which is the ingredient that caught my attention in the first place, but which we turned out to have two almost-empty bottles of, along with only a small can of chipotle chiles and only a little honey.

I also broiled this in the oven, rather than grilling it; so it was basically a Ship of Theseus recipe at this point.

But honestly, it still tasted fine. Kinda citrusy, quite spicy. If you like the taste of Taijin, you will like this chicken. It didn’t knock my socks off, but it was easy and tasty.

(I threw in some scallions, as directed, but those didn’t fare very well under the broiler, and weren’t terribly appealing.) For sides, I cut up a bunch of mangoes and served the hot pretzels I was too tired to cook the other day.

A decent if slightly weird meal.

SUNDAY
Independence Day Party!

I spent most of last week scurrying around finishing the infamous patio, (which I am sitting on right now, and let me tell you, it is birdy and lovely)

and getting all the other stuff ready for the party, knowing all along that it was going to rain all day. I did have the option to change the party to Saturday, which was supposed to be sunny and hot, but not everyone could make it. Argh!

Eventually I decided it made more sense to have a family party with rain and all the family, then a family party with sun and lots of people missing. It was a good choice! It did rain quite a bit, but we had two canopies and a tarp, 

and my sister brought another giant tarp which two of my brothers-in-law set up like a giant tent. 

Easy for me to say it was the right choice, since I didn’t have to drive home long distance in soggy clothes, but it seemed like everyone had a nice time. I love my family and I’m so glad we get together like this every year. I didn’t put up my father’s monstrous (in size, I mean) American flag, because of the rain, and we forgot to read the Declaration of Independence, but it was still a very good party.

Glow sticks, snappers, sparklers, fireworks, shiny necklaces, and the dog got bossed around by so many little girls, which is his heart’s desire.

Our July 4th menu is not very exotic; we go for volume, rather than novelty. Damien cooked hamburgers and hot dogs, veggie burgers and tofu dogs, and three racks of pork ribs

Jump to Recipe

This year, in addition to the rub he usually puts on them before smoking, he sprayed them with cider vinegar as they cooked. They were done a long time after the rest of the food,

which actually worked out great, because it had gotten a little chilly by then, and we were all ready for a second course, and it was pretty great to sit by the fire gobbling up sizzling, tender ribs

I made potato salad and bought I think 18 bags of chips, and made several big platters of raw veggies. My brother’s BF also brought some delicious spicy peanut noodles, which everyone loved. We had watermelon, which we shared with the ducks, and for dessert, the traditional red and blue Jello cups with Kool Whip

as well as ice cream cups and brownies, which Benny made.

And then candy after the fireworks, to ease the pain of the party winding down. 

Bunch more photos here if you want to take a look.

MONDAY
Leftovers

Monday we were all smooshed into a paste of exhaustion, so I cooked the leftover hot dogs and set out some cold ribs and that was perfect. The town fireworks we were planning to go to got rained out and postponed until July 28, to my great relief. 

TUESDAY
Burgers

Tuesday we went with some friends to The Caterpillar Lab, which we’ve been meaning to do forever. If you’re anywhere in Southwest NH and looking for a way to spend an hour or two, this is an excellent little free visit, fascinating and educational for kids and adults.

We saw amazing things unfolding right before our eyes, on the counter at eye level, and also magnified on a big screen; and the staff was very chill and well-informed and ready to answer questions and chat about what we were seeing. There were lots of things for the kids to touch, and I liked how it was set up in a beautiful way, including a long wooden table set with decorative bottles, each holding a green branch with a different kind of caterpillar living on it, with an informational card on the table. Sort of reminiscent of a Victorian curiosity cabinet, but with things you could handle. A very pleasant and exciting way to spend a rainy morning. 

(I actually have a bit of a moth and butterfly phobia, which I have been working on, but there was nothing flapping around being horrible and out of control, so the experience was well within my tolerance zone. Very different from a butterfly garden, for instance, which is a nightmare for me.) 

Then we came home and played Forbidden Island, which I reviewed here.

Damien bought more meat and cooked more burgers.

We ate late and they were absolutely scrumptious. Definitely starting to get that vacation feel. 

WEDNESDAY
Aldi pizza

Wednesday Benny hosted a tea party, with animal crackers topped with Kool Whip, hot dog ends on toothpicks, and candy, and of course tea

and then we went to the library, and Damien brought home Aldi pizzas. Then I went on the library website and looked up their actual policies, and discovered that, newp, I’m not imagining it, the librarian is actually being a jerk to our family and possibly breaking the law. So we’ll see about that. Humph. (This is why, don’t talk to me about “ohhh, if only WXMYN could be in power, THEN we would see an end to all this terrible CORRUPTION! You give women a teensy tiny bit of power and they will find a way to abuse it. Which is not to say that women shouldn’t have power! Just don’t expect it to magically fix corruption.)

THURSDAY
Italian sandwiches

Thursday it was HOT HOT HOT (for New Hampshire), so I finally broke down and put in the air conditioner

Then I couldn’t put off shopping any longer, so I got some sandwich ingredients, and then when I got my other work done, I took four of the kids to the town pond, ahhh.

They swam for a while, and played Parco Molo, and then we had Italian sandwiches, cherries, and cheezy weezies. 

What a lovely spot it is. I opened my Merlin app and it picked up something like twenty different birds. I did some actual reading from an actual book (The Way We Live Now by Anthony Trollope, who is so unkind to some of his characters), and wow has my life gotten easier than it used to be. 

FRIDAY
Fish tacos

Moe and his lovely GF and I think Dora are coming by for dinner, and we’re having fish tacos (just frozen batter fried fish fillets) on tortillas with shredded cabbage, sour cream, limes, salsa, and I guess guacamole.

Jump to Recipe

Am I forgetting something? Maybe I will make some lime crema. 

Jump to Recipe

I started some ice cream this morning, but it was so hot in the kitchen, the first batch (made with that Neopolitan trail mix from Aldi) didn’t freeze properly, so I turned on the AC and I’m currently making the second batch (strawberry with a little lime) in the cooler room. 

The ducks are frolicking in the sprinkler

the birds are singing, lots of things are blooming, I’m sitting in the shade in my own yard for the first time ever, and if this ain’t the life, I don’t know what is!

***

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sugar smoked ribs

the proportions are flexible here. You can adjust the sugar rub to make it more or less spicy or sweet. Just pile tons of everything on and give it puh-lenty of time to smoke.

Ingredients

  • rack pork ribs
  • yellow mustard
  • Coke
  • extra brown sugar

For the sugar rub:

  • 1-1/2 cups brown sugar
  • 1/2 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp paprika
  • 2 Tbsp salt
  • 1 Tbsp white pepper

Instructions

  1. Coat the ribs in yellow mustard and cover them with sugar rub mixture

  2. Smoke at 225 for 3 hours

  3. Take ribs out, make a sort of envelope of tin foil and pour Coke and brown sugar over them. close up the envelope.

  4. Return ribs to smoker and cook another 2 hours.

  5. Remove tinfoil and smoke another 45-min.

  6. Finish on grill to give it a char.

 

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White Lady From NH's Guacamole

Ingredients

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

Instructions

  1. Peel avocados. Mash two and dice two. 

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

  3. Cover tightly, as it becomes discolored quickly. 

 

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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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One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

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Ben and Jerry's Strawberry Ice Cream

Ingredients

For the strawberries

  • 1 pint fresh strawberries
  • 1-1/2 Tbsp fresh lemon juice

For the ice cream base

  • 2 eggs
  • 3/4 cup sugar
  • 2 cups heavy or whipping cream
  • 1 cup milk

Instructions

  1. Hull and slice the strawberries. Mix them with the sugar and lemon juice, cover, and refrigerate for an hour.

Make the ice cream base:

  1. In a mixing bowl, whisk the eggs for two minutes until fluffy.

  2. Add in the sugar gradually and whisk another minute.

  3. Pour in the milk and cream and continue whisking to blend.

Put it together:

  1. Mash the strawberries well, or puree them in a food processor. Stir into the ice cream base.

  2. Add to your ice cream maker and follow the directions. (I use a Cuisinart ICE-20P1 and churn it for 30 minutes, then transfer the ice cream to a container, cover it, and put it in the freezer.)

What’s for supper? Vol. 324: O tempora, o meatballs

What a weird week!  Anyone else having a weird week? Just a weird ol’ week. But I just opened the curtains and there was a bluebird sitting on roof of the shed. First one I’ve seen this year. Bluebirds are neat. They’re a little bit boisterous, but very graceful, and they are happy to hang around in gangs at the feeder, without chasing other birds away. Very decorative birds, always a welcome visitor. 

Here’s a slow mo video I took last year:

Anyway, here’s what we had while boistrously hanging around our feeder: 

SATURDAY
Chicago style hot dogs, chips

These were not quite 100% authentic, which would require poppy seed buns, some kind of bright green relish, and sport peppers, but we did have tomatoes, pickled peppers, relish, mustard, pickle spears, chopped onion, and celery salt. 

Really delicious. I got the idea for this from that meme that says the existence of a Chicago style hot dog implies the existence of an MLA style hot dog, which is a silly joke, but on the other hand, mmm, hot dogs. 

SUNDAY
Steak, pork dumplings, cheesecake, strawberry ice cream

Sunday was my favorite husband’s birthday, so we had some of his favorite foods. He cooked steaks for everyone, pan fried in butter with garlic

(sorry, I know it’s Friday, sorry!)

and I used the pork dumpling filling I had stashed in the freezer from New Year’s Eve which is this recipe. I had seen one of those amazing videos where someone’s twinkling fingers forms dumplings into all kinds of beguiling shapes with a few simple pinches and folds, and woop! You have a dahlia and a lotus and a pinwheel. So even though I had dumpling wrappers that were fairly stiff and paper-like, and the video showed dumpling dough that was soft and pliable, I thought, “I CAN DO THAT.” 

Friends, I could not.

But I gave it the old college try, and I did get some raw pork on my phone. And then I went back to using my dumpling press, which works great. So everyone had steamed dumplings while waiting for their steaks. In fact, I had leftover filling after I used up all the wrappers, so I added some panko bread crumbs and made little meatballs

so some people had little birthday meatballs.

I also made a bunch of strawberry ice cream

following the Ben and Jerry recipe, which always turns out light and sweet and lovely 

Jump to Recipe

and I made a gigantic cheesecake. I have been sworn to secrecy about the particulars of this recipe, but LOOK AT MY CHEESECAKE

I think this is the first time I’ve achieved no cracks. I put all the ingredients out to come to room temperature the night before; I mixed it very lightly, so as to introduce as little air as possible, and scraped down the bowl often; and I baked it in a water bath, and then turned off the oven and let it sit in the cooling oven for a few hours before I took it out and started to chill it. 

It was luscious.

I wish I had started 24 hours sooner, so I could have chilled it over night after baking it, but it was rich and smooth and lovely, and about a mile high. 

MONDAY
One-pan garlic chicken thighs and roast veg

I used to make these one-pan chicken thigh meals a lot, and got kind of burnt out on them, so I backed off for a while. I guess it’s been long enough, because this was very popular.

Jump to Recipe

You can add whatever vegetables you want. My advice is to think about how long they need to cook, and try to cut them to the appropriate thickness, so they end up done at the same time. 

I used about three pounds of potatoes with the skin on and few zucchinis and half a large butternut squash in wedges. In this variation, you season the vegetables, then lay the chicken on top and brush them (well, really smear them, as it’s pretty thick) with a garlicky brown sugar sauce, and then just chunk it in the oven. 

Quite tasty. The sugar runs down into the pan and caramelizes the bottom of the potatoes, giving them a nice little crunch, and the chicken is juicy and the vegetables are tender. 

TUESDAY
Meatball subs, fries

I wish I could remember what I did to these meatballs, because they were much better than my usual meatballs. Humph. I have become aware that I tend to underseason things, so possibly I just took a heavier hand with everything I sprinkled. 

I briefly considered pan frying them, but then I remembered the shortness of life and just threw them on a broiler pan and baked them in a hot oven like I usually do, then transferred them to a crock pot with plenty of jarred sauce.

Good enough for the likes of us. O tempora, o meatballs. 

WEDNESDAY
Chili verde, chips and pico de gallo, cornbread, pineapple, vanilla and peach-mango ice cream

On Wednesday, our friend Fr. Matt from Louisiana came for supper! My chili verde recipe

Jump to Recipe

is reasonably spicy, and calls for specific peppers. Well, the supermarket didn’t have those specific peppers. It just had bags of mixed peppers called “hot pepper combo” or something, and the label was one of those “may contain one or more of the following.” This is what I got:

I liked the looks of that, so I roasted them. I also tweaked my recipe a bit and roasted the onions and garlic along with them, rather than putting them onions and garlic into the food processor raw

then I puréed it all up with some cilantro, browned up a good amount of fatty, salted and peppered pork chunks in oil, and —

here is the point where I was already several hours behind schedule, because the school called to say that Benny had bruised her eyeball, and what should they do??? I had no idea, so I spent the new few hours calling various doctors and trying to get an appointment with the right person, and sending a kid to the store with a list of stuff I forgot to buy, and making other kids clean up the hideous house because we are really still in shock from Christmas and the house was looking PRETTY ROUGH, and by the time I got back to my chili, it was laaate. So I threw it in the Instant Pot, because it could tenderize the meat faster.

Unless, of course, the Instant Pot float valve is mysteriously missing. Which it was. So I put everything back in the regular non-instant pot, hoped it would cook fast enough, whizzed through making some corn bread (I just used the recipe on the package, which is fine)

and some pico de gallo

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and rescued the kitchen from complete squalor, and then one kid went to pick up some of the kids, and I called the school to tell them to tell Benny to wait for me to pick her up, and we went to the eye doctor and her eye is fine, thank God, just a little creepy; and when I got home, the chili was, if I may say so, perfect. The pork shredded readily with a wooden spoon

and when Fr. Matt got here, we had a lovely meal. 

I made two kinds of ice cream: Plain vanilla, which is just two eggs, 3/4 cup sugar, 2 cups milk, one cup heavy cream, and a dash of vanilla; and then I wanted to make mango, which I made for our anniversary baked alaska, but I couldn’t find mango pulp anywhere. (Here’s the recipe anyway, in case you can.)

Jump to Recipe

In theory, you can use your big brain and make mango pulp by pureeing mango, but I was being smart (even bigger brain time), and I knew that was a bridge too far. Just altogether too much work, and I definitely didn’t have time for that. So instead (tiny brain time) I went to the other store and bought some canned peaches, and pureed those, and also bought some fresh mangos and cut them up and macerated them in sugar with (possible big brain?) a little ground cloves. 

The ice cream was . . . fine. I think peach and mango would have been fine, and peach and mango and cloves might possibly have worked, but peach, mango, cloves, and onion . . . now that really is a bridge too far. Yep, everyone was too polite to mention it, but I had cut the mangos up on the wooden cutting board and they had picked up an undeniable onion flavor (very tiny brain). Oh well! That’s why I made vanilla (big brain, with vanilla ice cream on top).

THURSDAY
Old Bay drumsticks, risotto, leftover cornbread

On Thursday I collapsed like a bunch of broccoli. I did something I almost never do: I got the kids to school (which took two trips, because one kid promised twice that she was awake, but then when it was time to go, she was just stumbling out of bed, so I had to come back for her) and then just went back to bed and conked out for another three hours. And then when I did get up, I was so dang dopey. Really the only thing I accomplished all day was to make risotto. 

BUT WHAT RISOTTO. I was planning a butternut squash instant pot risotto, because I still had half the squash in the fridge left over from the chicken thigh meal; but oops, the instant pot pin was still missing. So I was tragically forced to spend a good amount of time slowly stirring ladles of chicken broth into the creamy rice and dreamily stirring it around, smelling the fragrant, buttery clouds of steam, and occasionally tasting it to make sure it was still, uh, I don’t know, I was just eating it. 

Toward the end I threw in a giant mound of freshly-grated parmesan cheese and a big fistful of chopped parsley. You know what, no one complained that it didn’t have butternut squash in it. 

The drumsticks were fine. I just roasted them in melted butter with plenty of Old Bay seasoning, and I set out the leftover corn bread. 

We had to run off and get to an art show that the two high school girls had pieces in. Arty kids! We met the art teacher and warned her about the kid who’s coming next year. The general principle is that, if you’ve met one Fisher kid, you’ve met one Fisher kid, but this is especially true with Irene. 

FRIDAY
Seafood lo mein 

And finally Friday. Man.

I haven’t made lo mein for a while. It’s easy, and Damien and Lena and I and maybe one other person really like it, but no one else does. 

Jump to Recipe

When I made the chili verde, I got some cup o’ noodle for the kids who wouldn’t want it, so I expect they’ll be returning to that well for this meal. I don’t insist that people eat what I make. They’re welcome to fix themselves something else, as long as they’re not rude about it and don’t make a huge mess. I aim to make foods that most of the family will enjoy for about five days a week, and then one or two meals can be things that people with more cultivated palates will enjoy. I have found that this no-pressure constant exposure to different foods is as good a way as any to introduce kids to a variety of foods, and pretty often, they start venturing into new territory of their own volition, just out of curiosity. But if they don’t (and some kids don’t), that’s okay, too. Because it’s just food. There are plenty of other things to fight about! I do care about food, a lot, but I care more about not making anyone miserable over food. 

Guys, I’m trying so hard to bring this back around to bluebirds, but it’s just not working, so I’ll just say goodbye. 

 

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Ben and Jerry's Strawberry Ice Cream

Ingredients

For the strawberries

  • 1 pint fresh strawberries
  • 1-1/2 Tbsp fresh lemon juice

For the ice cream base

  • 2 eggs
  • 3/4 cup sugar
  • 2 cups heavy or whipping cream
  • 1 cup milk

Instructions

  1. Hull and slice the strawberries. Mix them with the sugar and lemon juice, cover, and refrigerate for an hour.

Make the ice cream base:

  1. In a mixing bowl, whisk the eggs for two minutes until fluffy.

  2. Add in the sugar gradually and whisk another minute.

  3. Pour in the milk and cream and continue whisking to blend.

Put it together:

  1. Mash the strawberries well, or puree them in a food processor. Stir into the ice cream base.

  2. Add to your ice cream maker and follow the directions. (I use a Cuisinart ICE-20P1 and churn it for 30 minutes, then transfer the ice cream to a container, cover it, and put it in the freezer.)

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One pan honey garlic chicken thighs with fall veg

Adapted from Damn Delicious 

Ingredients

  • 18 chicken thighs
  • 2 lbs broccoli in spears
  • 4-5 lbs potatoes in wedges, skin on if you like
  • 1 butternut squash, peeled and cubed

sauce:

  • 1/3+ cup honey
  • 1/3+ cup brown sugar
  • 3 tbsp dijon or yellow mustard
  • 9 cloves garlic, minced
  • 2 tsp oregano
  • 2 tsp dried basil
  • salt and pepper
  • 6 tbsp olive oil
  • olive oil for drizzing

Instructions

  1. Preheat oven to 400. Prepare the sauce. 

  2. In a large, greased sheet pan, spread the potatoes and squash. Drizzle with olive oil and season with salt and pepper. 

  3. Lay the chicken thighs on top of the potatoes and squash. Brush the sauce over the chicken skins. 

  4. Roast the chicken for thirty minutes or more until they are almost cooked.

  5. Add the broccoli, arranging it on top of the potatoes and in between the chicken. Return the pan to the oven and let it finish cooking another 10 -20 minutes so you don't die. The skins should be golden and the broccoli should be a little charred. 

 

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Mango ice cream

Ingredients

  • 30 oz (about 3 cups) mango pulp
  • 2 cups heavy or whipping cream
  • 1 cup milk
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 mango, chopped into bits

Instructions

  1. In a bowl, whisk the milk, sugar, and salt until blended.

  2. Add in the mango pulp and cream and stir with a spoon until blended.

  3. Cover and refrigerate two hours.

  4. Stir and transfer to ice cream maker. Follow instructions to make ice cream. (I use a Cuisinart ICE-20P1 and churn it for 30 minutes.)

  5. After ice cream is churned, stir in fresh mango bits, then transfer to a freezer-safe container, cover, and freeze for several hours.

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Spicy Chili Verde

You can decrease the heat by seeding the peppers, using fewer habañeros, or substituting some milder pepper. It does get less spicy as it cooks, so don't be alarmed if you make the salsa and it's overwhelming!

Ingredients

  • 5 lbs pork shoulder
  • salt and pepper
  • oil for cooking
  • 2 cups chicken broth or beer (optional)

For the salsa verde:

  • 4 Anaheim peppers
  • 2 habañero peppers
  • 4 jalapeño peppers
  • 4 medium onions
  • 12 tomatillos
  • 1 head garlic, cloves peeled
  • 1 bunch cilantro

For serving:

  • lime wedges
  • sour cream
  • additional cilantro for topping

Instructions

  1. Preheat the broiler.

  2. Pull the husks and stems off the tomatillos and rinse them. Cut the ends off all the peppers. Grease a large pan and put the tomatillos, peppers, and onions on it. Broil five minutes, turn, and broil five minutes more, until they are slightly charred.

  3. When they are cool enough to handle, you can at this point remove the seeds from the peppers to decrease the spiciness, if you want.

  4. Put the tomatillos, peppers, and onions in a food processor or blender with the garlic and cilantro. Purée.

  5. In a heavy pot, heat some oil. Salt and pepper the pork chunks and brown them in the oil. You will need to do it in batches so the pork has enough room and browns, rather than simmering.

  6. When all the meat is browned, return it all to the pot and add the puréed ingredients.

  7. Simmer at a low heat for at least three hours until the meat is tender. If you want thinner chili verde, stir in the chicken broth or beer. If you don't want the pork in large chunks, press the meat with the back of a spoon to make it collapse into shreds.

  8. Spoon the chili verde into bowls, squeeze some lime juice over the top, and top with sour cream and fresh cilantro.

 

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Pico De Gallo

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

Ingredients

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

Instructions

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

 

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Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

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basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

 

What’s for supper? Vol. 314: The sound of stroganoff

Happy Friday! Before we go any further, I have to show you last Friday’s lo mein. I posted the WFS post before I made dinner, so there was no photo, but it turned out so good. I made the basic recipe but added shrimp, zucchini, yellow bell pepper, and matchstick ginger. 

Fabulous. Here’s the recipe in case you need it.

Jump to Recipe

Very easy and fast. I usually use fettuccine for the noodles, and that makes it cheap, too. I think I got everything at Aldi except the rice vinegar.

Okay, on to this week! Here’s what we had. 

SATURDAY
Burgers, chips

Not tired of burgers and chips yet. Especially when Damien cooks them outside. 

SUNDAY
Italian sandwiches, fries 

On Sunday we went apple picking, and then stopped at my parents’ graves to say a decade and plant a bunch of crocuses. Very glad to see the two rose bushes and the lilac tree I planted in the summer are still alive! 

Here’s a little album from Facebook because I’m lazy. 


 

Then we came home and had Italian sandwiches. I had mine with plenty of red pesto, yum yum.

Damien got an extra package of prosciutto for later in the week, as you shall see. I flubbed dessert (I had bought some Halloween-shaped rice krispie treat kits that you had to make and decorate spookily, which not even the kids felt like doing after a couple of hours in the car), but Damien had had the foresight to buy a sack of cider donuts at the orchard, which he put in the microwave for dessert, and they were delightful. I was feeling the teensiest bit emotionally bruised after the cemetery visit, and a hot sugary donut definitely helped. 

MONDAY
Oven fried chicken, roast butternut squash, apple hand pies

The fried chicken I made a few weeks ago was so very tasty, but such a pain in the pants, so I took the advice of my friend Patti and tried oven frying it. It was quite good, and so much easier. 

Early in a day, I let the chicken (drumsticks and thighs) soak in milk and eggs with salt and pepper. Then at dinner time, I put a few inches of melted butter and canola oil (half and half) in a couple of roasting pans in a 425-degree oven. While it was heating up, I rolled the chicken parts in flour seasoned with lots of salt, pepper, garlic powder, and paprika. I put the chicken in the pans, skin side down, and let it cook for about half an hour, then turned it and let it finish cooking for another fifteen minutes or so. 

Not quite as spectacularly crackly-crisp as pan fried chicken, but still crunchy and delicious, and moist and tasty inside. Will definitely do it this way again. 

I wasn’t able to fit all the chicken in the oven pans, so I pan fried the extras, got distracted, and burned the ever loving hell out it. Completely black. Then I turned it over and, just to be fair, did the same thing to the other side. Then I threw it away. 

I also made hand pies. Corrie loved the pumpkin empanadas from last week so much, and it made mornings so much easier when she had something tasty and homemade to grab for a car breakfast, so I decided to make pineapple empanadas with the rest of the Goya dough discs I bought. I’ll spare you the details, but I managed to ruin quite a lot of pineapple, and then light dawned on blockhead, and I realized we had 9,000 apples in the house. So I pulled out my lovely old fashioned apple peeler-corer-slicer and made apple empanadas, or really just little pies at this point. See my pies! See my pies!

Chicken and pies, Mr. Tweedy. 

The pie filling was apple sliced and dusted with flour and sprinkled with sugar, cinnamon, cloves, and a little butter. I forgot salt. I folded them into the dough, cut some vents, and brushed the tops with egg, then sprinkled them with sugar and cinnamon, and baked them on parchment paper at 375 for about half an hour. 

I’m not gonna lie, I was also doing a lot of running around and shouting and waving my arms about something completely unrelated to food, while I was making 20 pies, and ruining pineapple, and rolling chicken in flour, and burning it, and burning the other side, and snatching apple peels away from the dog, and so on. It is an actual miracle that I get dinner on the table every day, even when I’m not all worked up about something, which I was. It’s like a Greek tragedy in there every day, I don’t know what goes on. But eventually everything got cooked, and I had it in my head that we needed butternut squash, too, so I chopped that up, drizzled it with honey and olive oil, sprinkled it with kosher salt and chili powder, and broiled it until it was a little blistered, and I guess we had pie for supper and squash for dessert, I don’t know. ἔξοδος.

TUESDAY
Beef stroganoff

Yeah! Stroganoff! Someone, and I’m very sorry I don’t remember who, posted this on Twitter

and the vision that was planted in my brain/still remains./And I haaaaad/ to make stroganoff. 

I usually make stroganoff with ground beef, but honestly, it’s gotten so expensive that it was only like three dollars more to get a big hunk of roast. It’s called “budgeting,” sweaty. I followed the Deadspin recipe. These recipes are invariably delicious, but incredibly obnoxious, so I went ahead and made a card. 

Jump to Recipe

I was very busy on Tuesday, so I did all my chopping and slicing and mincing in the morning,

and when dinner came, it all came together in a flash. It’s very easy, and is a great way to furnish yourself with enough calories to survive an eighteen month siege.

First you lightly fry the sliced meat in butter

And I was very determined that this stroganoff would turn out tender, not tough, so I fried the meat very lightly indeed. Then you remove meat from the pan and fry up the onions in more butter, salt it, then add in the garlic 

then the mushrooms and tarragon and pepper.

This is the point where you add brandy if you have any, which I did not.

Then you put your meat back in, heat it up, blorp in an insane amount of sour cream, heat that up, adjust your salt, and that’s it. 

While you are cooking this, you boil up a pot of egg noodles, and you serve the stroganoff over noodles.

So delicious. My only disappointment was I didn’t taste the tarragon much. I don’t use tarragon often, so I was looking forward to it. Maybe I should have saved some out and used a bit to garnish the top and bring up the flavor a bit. We all have colds, though, so it’s a miracle we can taste anything.

WEDNESDAY
Pizza

Three pizzas, and I made the mistake of not making one plain cheese pizza. Oh, there was howling and complaining. I have heard the cries of my people, and next time I will make one plain cheese pizza. 

This time, I, monster, made one pepperoni, one mushroom and olive, and one prosciutto and arugula (that’s what the extra prosciutto was for. That’s called building suspense. Look it up, sweaty). That third pizza was just remarkable. Fresh little curls of parmesan frolicking on top, so nice.

First you make an arugula salad: A few handfuls of baby arugula, the juice of a small lemon, a few drizzles of olive oil, and kosher salt and pepper.

Then you make a normal cheese pizza but spread plenty of thinly-sliced raw garlic on it, and some fresh rosemary if you have it (which I did not), and drizzle a little olive oil over that, and give it a little salt and pepper. Bake as normal, and when it comes out, spread it with torn-up prosciutto, and top it with the arugula salad.

It’s so good, it almost makes me mad. What the hell is this? Why is it so delicious? Who comes up with this stuff? Gosh! 

THURSDAY
Kielbasa, potato, and Brussels sprouts

The kids were helping me make the shopping list on Saturday morning, and more than one shouted “Kielbasa!” They are prone to shouting things like “Kielbasa!” without meaning anything in particular by it, but I wrote it down anyway. But they were all pretty adamant that they didn’t want any cabbage, and they seemed to mean it. I don’t really know any kielbasa dishes besides the one-pan deal with potato, kielbasa, and cabbage, so I thought why not make the same basic thing but swap in Brussels sprouts, which people do like? 

It turns out lots of other people have had this idea, including the New York Times. I followed an uncharacteristically simple recipe by them (well, they sort of sheepishly suggested tossing some mustard seeds and almonds in there, but they admitted that it wasn’t really necessary), and it turned out fine. I’m a fool and didn’t save the recipe when it let me in for a free view, but it’s just a basic sheet pan deal with potatoes, some kind of sausage, and Brussels sprouts cooked with olive oil, salt, and pepper for a while, and then you toss it with a honey mustard dressing and continue cooking it. 

I used three ropes of kielbasa, two pounds of Brussels sprouts, and probably three pounds of potatoes (red would have been nice, but they were like a dollar a potato, so I just cut up some baking potatoes), and I think the honey mustard was four tablespoons of mustard and six tablespoons of honey. Something along those lines. 

So I cooked it at 425, I think, for about 25 minutes, I think, stirred it one time and then drizzled the honey mustard on and finished cooking it, then pulled it out about twenty minutes later

I guess the almonds would have been pretty good, and it would have been good to use dijon mustard instead of cheapo yellow mustard, but it was fine as it was, and it certainly was easy. Maybe a tiny bit dry.

I think next time I will make extra honey mustard sauce for a little dipping after it’s cooked. 

The original plan was to make King Arthur hot pretzels to go with this meal, but there was nothing anywhere near enough time for that. Next time! 

Come to think of it, I do know another kielbasa meal: Jambalaya. Ooh, it’s been quite a while. I think I’ll make that next week. 

FRIDAY
Mac and cheese

Just whatever. 

And now! Next Tuesday is our twenty-fifth anniversary! We will be going out for a little outing at a later date, but for the day itself, we thought it would be fun to just cook a nice meal for the family. We like cooking together, as long as we’re not too rushed. 

Damien is probably going to make Korean fried chicken, which is guaranteed scrumptious, and I am thinking of making a baked Alaska, probably with strawberry, coconut, and mango ice cream. You’re supposed to spread softened ice cream onto the cake in layers and let it freeze, so that will work well with homemade ice cream, which comes out of the machine soft anyway. 

I have had baked Alaska only once, in 8th grade when our French class went to Quebec and were horribly obnoxious to everyone in the entire hotel and city and country the whole time, but never so much as when they wheeled out the baked Alaska. I am very sketchy on the details besides that everyone was screaming, especially my friend Becky, so if anyone has any more useful details or experience with baked Alaska, please share! We do have a small blow torch. It seems like the individual components are easy, and it’s mainly a matter of starting well in advance, sticking to the plan, and not panicking, and that’s how you earn the moment where you set it all on fire. Kind of like,,,, twenty five years of marriage.

Anyway, I may get someone else to make the cake part, because I’m not great with cake. I’m good with ice cream, though. And setting things on fire. 

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basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

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Deadspin beef stroganoff

The tastiest, coziest, most calorific cold weather comfort food known to mankind. You can make this with ground beef, but it's so good with thin, tender slices of beef. Please don't ask me what cut of beef to use, as I don't know.

Calories 500000000 kcal

Ingredients

  • 2-3 lbs beef, sliced into thin, flat pieces
  • 4-6 Tbsp butter
  • 2 medium onions, diced or sliced thin
  • 5-6 cloves garlic, minced
  • 1/3 cup red wine (optional)
  • 16 oz mushrooms, sliced
  • bunch fresh tarragon, minced (optional)
  • salt and pepper
  • 32 oz sour cream
  • egg noodles that you will need to cook while you are making the stroganoff

Instructions

  1. In a large skillet, melt most of the butter and cook the beef pieces very lightly, until they are just a little brown but still partially pink.

  2. Remove the beef from the pan, put the remaining butter in, and put the onion in, and cook it until it's slightly soft. Sprinkle it with salt, stir, and add in the garlic and cook for another few minutes.

  3. If you are adding wine, splash that in. Add in the mushrooms, tarragon, and pepper, and continue cooking until the mushrooms are soft and fragrant.

  4. Add the beef and any juices back into the pan with the mushrooms, and heat it up. Stir in the sour cream and continue stirring and heating.

  5. Add salt if necessary, and serve stroganoff over hot egg noodles.

What’s for supper? Vol. 310: Back on my biryani

GOOD
MORN-ING
GIRLS-AND-BOYS!

{Good morn-ing, Miss El-lis!}

Sweet, sweet Miss Ellis, our music teacher who seemed to have descended from another era and remained untouched by all the very small town 1980’s public schooliness that swirled around her modestly clad ankles. She died relatively young, and so she still remains in my mind as a tall, gentle, slightly stooped, slightly pained-looking woman with a feathered bob, still wearing the plaid jumpers, clogs, and clunky folk jewelry that looked right to her while the rest of the world succumbed to Cyndi Lauper. She had us tootling into our recorders and scraping away at our lummi sticks while she labored away on her autoharp, teaching us folk songs from around the world against our will. And I still remember them, dozens of them. What a lovely woman. Good morning, Miss Ellis!

I guess it’s just fall, remembering time. It’s also cool weather, drizzly weather, and time to really start leaning into things that smell lovely and warm you up from the inside out. It helped that I didn’t have a car all week, so I was home to cook and take my time at it. Here’s what we had: 

SUNDAY
Italian sandwiches, fries

Damien made this meal while I sweated and slaved over a hot computer, putting together an Instacart order. Nobody’s tired of Italian sandwiches yet. I’ll tell you, this has not been a great year for tomatoes, though. They look okay, but they just don’t taste like much. The basil is fine, though. 

Sandwiches are a fine time to practice your pepper grinding skills. Also don’t be afraid to really bend that elbow when you’re pouring the balsamic vinegar and olive oil. Tips!

MONDAY
Carnitas, guacamole

Just another manic Monday, that’s my carnita day. You start out with some hunks of pork sprinkled heavily with salt, pepper, and oregano, and simmer them nicely in a ton of oil and some Coke, a few quartered oranges, some cinnamon sticks, and a few bay leaves.

Jump to Recipe

Give it plenty of time. 

Pull the extries out and keep cooking it until the meat just gives up. 

and then maybe cook it a little longer just to give it a little more texture and color. 

I like carnitas with pico de gallo and sometimes beans and rice, but this time I just made a bowl of guacamole. 

Jump to Recipe

It wasn’t the greatest, and I’m not sure why. I forgot to order tomatoes, so that was missing, but it also just had a kind of harsh taste. Maybe the onions were a little old? Not sure. I mean don’t get me wrong, I ate plenty. It just wasn’t the greatest. 

The carnitas were good. Sweet and a little smoky or something. Not smoky, I don’t know. I had plenty. 

TUESDAY
Chicken biryani, coconut mango sorta-sorbet

A new recipe! I could not have been more pleased with how this turned out. This is from Simply Recipes and I followed it exactly, except for extending the cooking time, which I was prepared for, because last time I made biryani, the rice was so underdone. Oh, I also used chicken broth instead of water, and I skipped the golden raisins, because I knew it would prejudice the kids against this meal. 

I started cooking in the morning. First I gathered the spices. Salt and pepper for the chicken, and then onion, fresh ginger, turmeric, cardamom, cinnamon sticks and bay leaves. 

Next, I accidentally dumped about 1/4 cup cardamom down the heating vent. This is not a bad way to begin the heating season, and I may sell this idea to Martha Stewart. I did manage to get the rest into the mortar and pestle and grind it up.

The next step is to prep your rice (I just used regular shorty rice, no fancy basmati or anything) and set that aside; and then slice the chicken thighs up along the bone, then season and fry them in oil. 

At this point, I realized that my almost lifelong horror of frying chicken is probably outdated and unnecessary. When I think of frying chicken, I think of a miserable, stressful catastrophe with hot oil spattered all over the place, billowing clouds of smoke, people screaming, the earth cracking open like a giant egg, species going extinct, I don’t know. Just a bad chicken scene in general. 

But that’s probably because last time I tried to fry chicken, I had a ton of little kids in the kitchen literally hanging off my legs, if not my boobies, while I fried. I probably had a terrible, thin, warped pan to cook with, and not enough oil, and no tongs, and maybe a broken stove, and I was probably in the habit of constantly telling myself what a rotten cook I was while I cooked; and supper was probably late, and everyone was upset, and the earth was probably cracking open like a giant egg. The odds, in short, were against me at the time. A bad chicken scene indeed. 

But things are different now! I have better equipment, I’m a much more confident and skilled cook, and I almost always cook alone. Or if someone comes in, I tell them to go away, and they do. 

What I’m saying is, I’m going to fry some chicken next week. I will probably still tell myself I’m a rotten cook, but, per my therapist, I will catch myself saying this. 

Anyway, back to the biryani. The next thing is to take the chicken out of the pan and fry up the onions and ginger in the oil. Lovely, lovely. Then you add in the turmeric and cardamom and it gets even better. Turmeric, as you know, is this deep golden hue, and you wonder if it’s going to stay so golden when you mix it in to other things, or if it will become diluted. And you will not be disappointed! Oh, I enjoyed myself so much.

Cook a bit more and then add your rinsed rice into the pan

and then add in the chicken, the broth, and the bay leaves and cinnamon. 

My friends, I had to physically force myself to put a lid on the pan. The aroma was straight from paradise and I did not want to be separated from it. 

So it just simmered for about 20 minutes, and when I took the lid off, this magic had occurred:

I don’t know what I expected, but I was just thrilled. Look at it! It’s biryani! 

According to the recipe, the biryani is now cooked. As I expected, though, it was cooked unevenly, and much of the rice was still crunchy. This is a very common issue with biryani, apparently. This is why I started in the morning. So I transferred the whole thing to the slow cooker and set it on low, and let it steam itself for the rest of the day. 

By dinner time, it was piping hot and thoroughly cooked, but not mushy or anything. 

I served it up with some toasted almonds and some chopped cilantro. 

They liked it! Just about everybody liked it. This dish has plenty of depth and cozy layers of flavor, but it’s not spicy at all. This recipe is most certainly going into the rotation, and I may even sneak some golden raisins in next time. So delicious. 

I love that I was able to make it all in the morning. It would make a great party dish. Tasted even better the next day. Wonderful stuff. 

Now for the sorta-sorbet. As I mentioned the other week, the Concord grape sorbet I made turned out so well, I thought a mango sorbet would be great to go with Indian food. The mangoes I ordered were nowhere near ripe, though, so I asked Damien to bring home some frozen mango chunks, and then quickly chose this recipe, which looked simple but promising enough. 

Foolish Simcha, ignoring the biggest red flag at all. She calls it a “sorbet dessert,” rather than just sorbet. This is classic recipe vacillation language, when you come out with something kind of gloppy and you don’t really know what it is, so you just straight up lie about it, and then call it “dessert” to cover your butt. 

Or maybe I screwed up, who knows. Anyway, you’re supposed to blend the mango, coconut milk, lime juice, honey, vanilla, and a little salt in a blender, and …. that’s it. 

In her world, this comes out of her blender the consistency of thick, creamy soft serve ice cream, and she scoops it into an adorable coconut-shaped ramekin and boops a mint leaf on top for the photo. 

In my world, it looked like someone ate a mango and then their stomachs changed their mind. 

I tried freezing it in separate little cups and everything. No dice. I mean it was fine. It tasted fine. It wasn’t any damn sorbet, though. I probably should have put it through my ice cream maker, but by this time, I was kind of mad, and decided not to, on principle. I comforted myself with more biryani. 

WEDNESDAY
Bacon, brussels sprouts, and eggs

Second dark, rainy day in a row. This is a most excellent, one-pan meal that comes together pretty quickly, and that just about everybody likes. I kifed this recipe from Damn Delicious, and I like Chungah, but she calls for four pieces of bacon, and what is that. I used four pounds of bacon, plus three pounds of brussels sprouts, and about fifteen eggs. It was too much bacon, but on the other hand, it was dark and rainy out

You make a nice little sauce with balsamic vinegar, honey, fresh garlic, olive oil, salt, and pepper, and you cook the bacon and brussels sprouts with this on a sheet pan

Then you crack some raw eggs carefully over the pan, sprinkle some red pepper flakes and freshly-grated parmesan cheese over that, and some more salt and pepper, and cook it several minutes longer, just until the whites set but the yolks are still wobbly.

And that’s it. So easy. Gosh, it’s delicious. The bacon and brussels sprouts soak up the sweet vingary garlicky sauce, and you can pick up forkfuls of this and dip it in the hot egg yolk and just have a wonderful time. 

Would have been great with some hot crusty bread or some hot pretzels. I think I served tortilla chips. 

THURSDAY
Chicken soup with matzoh balls, rolls, pizza rolls, cake

Thursday was Clara’s birthday! I still owe her a decent cake and a real present, because the whole entire day was eaten up with the worthy project of BUYING A CAR. 

There is a whole long agonizing story about the old car, which is still unresolved, but I did miraculously find this lovely 2010 Honda Odyssey and now it’s mine. Well, I guess technically it belongs to the Service Credit Union, but in five short years it will be mine! I truly love it. I haven’t heard a single bad thing about Honda Odysseys, and this one has heated seats and a sunroof and it only smells a little bit weird, and only in a cat way, not in an automotive way.

Clara modestly asked for chicken soup with matzoh balls for her birthday, and I had the foresight to get the soup going the night before. The soup could not be simpler. It’s really a broth with a few garnishes, more than a soup. A big pot of water with chicken parts with bones, big pieces of carrots, onion, and celery, salt and pepper, and a big handful of fresh dill and fresh parsley. Simmer all day, then strain. Put back as much of the solid bits of chicken and vegetables as you like, but understand that it’s mostly for texture and looks, as the taste has gone into the broth. Let the broth cool and skim off the fat if there’s too much. Then reheat and use as you wish. (I wish to use it to cook matzoh balls.)

So on Thursday I got the matzoh ball dough going when I got home (it needs to chill for at least half an hour), then strained the soup, heated it up, and started cooking some pizza rolls I bought in a panic because what if there’s not enough food? Then I made about 50 matzoh balls and let them simmer and steam for about half an hour.

Served with some soft rolls because what if there’s not enough etc etc
I threw a little fresh dill and parsley on top of the soup, and it was very nice.

I don’t know if all of the matzoh balls were cooked properly, but all the ones I got were!

And then we had a STORE-BOUGHT CAKE. Because I may be an idiot, but even I know that if you get home after 6 PM, it is too late to start baking a cake. I still owe Clara a real cake. Maybe this weekend. 

FRIDAY
Land, I don’t know. I think we are having spaghetti. 

 

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John Herreid's Carnitas

Very easy recipe transforms pork into something heavenly. Carnitas are basically pulled pork tacos with the meat crisped up. Serve with whatever you like.

Ingredients

  • pork butt/shoulder, cut into chunks
  • salt and pepper
  • oregano
  • oranges, quartered
  • cinnamon sticks
  • bay leaves
  • 1 can Coke or Mexican Coke
  • 1 cup or less vegetable oil

Instructions

  1. Sprinkle the chunks of pork with salt, pepper, and oregano.

  2. Put them in a heavy pot with the oil and Coke, oranges, cinnamon sticks, and bay leaves. Bring to a simmer.

  3. Simmer, uncovered, for at least two hours. The oranges will start to get mushy and the liquid will begin to thicken.

  4. When the meat is tender, remove the oranges, bay leaves, and cinnamon sticks. Turn the heat up and continue cooking, stirring often, until the meat has a dark crust. Be careful not to let it burn.

  5. Remove the meat and drain off any remaining liquid. Shred the meat. It it's not as crisp as you like, you can brown it under the oven broiler, or return it to the pot without the liquid and fry it up a bit.

  6. Serve on warm tortillas with whatever you like.

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White Lady From NH's Guacamole

Ingredients

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

Instructions

  1. Peel avocados. Mash two and dice two. 

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

  3. Cover tightly, as it becomes discolored quickly. 

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Bacon, eggs, and brussels sprouts in honey garlic balsamic sauce

Adapted from Damn Delicious.  An easy and tasty one-pan meal that would work for any meal. Great with a hearty bread like challah. 

Ingredients

  • 4 lbs Brussels sprouts, trimmed and halved
  • 3 lbs uncooked bacon, cut into 1- or 2-inch pieces
  • 18 eggs
  • oil for greasing pan
  • salt and pepper to taste

Sauce:

  • 1/4 cup balsamic vinegar
  • 2 Tbsp honey
  • 1 Tbsp olive oil
  • 8 cloves garlic, crushed

Garnish (optional):

  • parmesan cheese, grated
  • red pepper flakes

Instructions

  1. Preheat oven to 400. Grease two large oven sheets. 


  2. Combine sauce ingredients in a small bowl. Mix Brussels sprouts and bacon together, spread evenly in pans, and pour sauce all over. Sprinkle with salt and pepper to taste.

  3. Cook until bacon is almost done (almost as crisp as you like it) and Brussels sprouts are very slightly browned, 18-20 minutes.

  4. Pull the pans out of the oven and carefully crack the eggs onto the Brussels sprouts and bacon, here and there.

  5. Return pan to the oven and cook a few minutes longer, just enough to set the eggs. The yolks will get a little film over the top, but don't let them cook all the way through, or you'll have something resembled hard boiled eggs, which isn't as good. You want the yolks to be liquid so you can dip forkfuls of fod into it.

  6. Sprinkle with parmesan cheese and red pepper flakes and serve.