Tag: soup

What’s for supper? Vol. 170: All weather is soup weather

Sorry it’s been quiet on the site this week. There were so many people saying so many things that I just. . . kept shutting up. Anyway, thirty Helens agree: It’s time to talk about what we ate this week! 

SATURDAY
Hamburgers and chips

I think maybe we had burgers on the actual outside grill? I have no memory of Saturday. 

SUNDAY
Deli sandwiches, onion rings, spicy honeyed pineapple with ice cream

Mother’s day! I was showered with gifts and flowers and treats all day, as is truly right and just. We were supposed to go hiking, but it was crummy out, so instead I wandered around Home Depot and picked out some wonderful peonies. And I requested deli sandwiches for my special mother’s day dinner because, dammit, I like deli sandwiches. I think I had roast beef, smoked provolone, bacon, and onions. Mmm. And one of the boys, in addition to giving me a homemade present, ceremoniously threw out his most egregiously ratty sweatpants right before my eyes. *grateful tears*

For dessert, we had caramelized pineapple with vanilla ice cream.

I made some of the pineapple sprinkled with cinnamon and sugar before it went under the broiler, and some dressed with a mixture of honey, olive oil, and tabasco sauce. I had the latter, and I thought it was scrumptious. Some of the fruit crystalizes, and the hot juice mingles gorgeously with the ice cream. Great texture. I absolutely adore sweet, spicy, and creamy flavors together. Next time I will make some rum caramel sauce and maybe sprinkle with pralines, but it was very good as is. (Recipe card at the end.) I should add that I was the only one who liked it, but oh well. 

MONDAY
Tacos

 . . . for the poor unfortunate souls at home. I went skippingly off to the city to meet three friends from college for dinner, and I had such a nice time, I didn’t even take a picture of my food. I did, however, ask if the waitress if had Blue Moon on tap, even though I was sitting directly in front of seven ceiling-high copper brewing vats that wordlessly proclaimed, “We are a brew pub, you witless bumpkin.” Anyway, I had a Cuban panini and sweet potato fries and . . . some kind of beer that was good. 

It snowed. 

TUESDAY
Kielbasa, cabbage, and red potato with mustard vinaigrette; asparagus

A few kids have been asking for this dish, and I’m happy to comply, as it’s a nice easy meal with very little prep work. (Recipe card at the end.) Chop kielbasa and red potatoes and slice up some cabbage, and it’s all in one pan, and the dressing is easy and tasty as well. 

This meal is better if you let it brown up longer, but we were starving.

I also had some asparagus which I just sautéed in olive oil. A little bland, but this is my favorite way to prepare asparagus for texture. 

WEDNESDAY
Bacon tomato bisque; grilled cheese

Wednesday was the first day we finally emerged from the damp, shivery, blustery outrage of late spring in NH. I had to cover my new peonies and geraniums to protect them from the freezing rain. But Wednesday was fair and mild, verging on balmy. So of course I whipped up a heavy, creamy soup. 

Honestly, all weather is soup weather, as far as I’m concerned. Last time I made this soup, I used canned tomatoes. This time, I had fresh. I briefly considered blanching them and maybe seeding them, but then I decided that the extra work would render me too exhausted to enjoy the soup, so I just chunked them in, skins, seeds, and all, and pressed on the food processor button a little bit longer. 

Here’s the magical moment where I added the bacon, rosemary, and cream cheese-tomato puree to the pot:

Yeah, no complaints from anyone. Long live the bisque. Although I think I might add the bacon it at the end, next time, so it stays crisp. The onions and garlic get cooked in bacon fat, so the flavor would still be there. 

THURSDAY
Cumin chicken and chickpeas with red onion and pita

Every single person in my family likes this dish. A few of the kids only eat the chicken, but most of them went for the chickpeas as well. It’s another easy, one-pan dish, and I highly recommend marinating it as long as you can, because the skin is just stupendous.

I don’t necessarily recommend wearing a bright purple shirt in the evening sun when you take your food photos, though. In real life, the food was far less psychedelic. But the chickpeas gleamed like pebbles in a brook. I don’t know how I lived so much of my life without roasted chickpeas. 

As you can see, we had pita and onions with lemon juice and cilantro (and you can see I was still wearing that purple shirt), and I also made a big tub of nice garlicky yogurt sauce. I probably could have made a meal out of just the pita, yogurt, chickpeas, and onions.  

FRIDAY
Mac and cheese

I think I’ll once again return to making a white sauce with cheese in a pot, then adding it to the macaroni and baking that in the oven, rather than using the Instant Pot for everything. I somehow never got the hang of adding the right amount of liquid to the IP so pasta reliably comes out cooked. Still love it for some things, just not this.

And now it’s the weekend! I ran the optional hill today, so I am feeling pretty impressed with myself, and shall almost certainly reward myself with food. Hey. It’s an ethos. 

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Yogurt sauce

Ingredients

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

Instructions

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

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

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

Ingredients

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

For garnishes:

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

Instructions

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

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

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

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

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

Garnishes:

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

     -Chop up some cilantro for sprinkling if people like.

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

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

 

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Tomato bisque with bacon

Calories 6 kcal

Ingredients

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

Instructions

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

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

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

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

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

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

 

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Spicy honeyed pineapple with ice cream

You could drizzle this with a caramel rum sauce and maybe sprinkle with pralines, but it's good just with fruit and ice cream, too. You can also serve the pineapple as a side dish (without ice cream!) for many Mexican foods.

Ingredients

  • 1 pineapple, cut into spears or rings
  • 1/8 cup olive oil
  • 1/8 cup honey
  • sriracha sauce to taste

Instructions

  1. Preheat the broiler; or, if grilling outside, let coals die down.

    Mix olive oil, honey, and a few dashes of sriracha sauce, and slather the sauce all over the prepared pineapple.

    Spread in single layer on pan or over grill and cook, turning once, until it's slightly charred. 

    Serve hot with a scoop of ice cream. 

 

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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. 163: Living beefly our new lives

I’m warning you now: Roast beef was $1.99 a pound. You know what that means.

SATURDAY
Roast beef sandwiches, snap peas, chips

Damien crusted the meat with tons of seasonings, seared a crust onto it in some hot oil in a pot, then roasted it in the oven. My phone with most of the photos on it has gone missing, so here is some roast beef of ages past:

Hahaha! Are you suffering now, you poor suckers? This is what Fridays in Lent are all about. Go on, crawl off to McDonald’s and order your fish filet with all the souls in purgatory rolling their eyes at you. Go on!

And now I found my phone, so here is additional beef:

SUNDAY
Lasagna with meat sauce, garlic bread, salad, root beer floats

This was Elijah’s birthday dinner. His actual birthday was Ash Wednesday, so. And then he had four wisdom teeth pulled the next day. AND THUS ‘TWAS THE MOST DOLOROUS OF BIRTHDAY WEEKS.

But the lasagna was out of this world, and he is having a party this weekend. Damien spent several hours making this heavenly lasagna following this Burneko Deadspin recipe. The ragù was quite good, but the creamy cheese sauce was to die for. When I made lasagna, I usually just use cheese(s) and some seasonings, or sometimes cheese with egg. In this recipe, you make béchamel sauce, then stir in the ricotta and a little nutmeg. Wow.

A lasagna to remember.

MONDAY
Lemon pepper beef on pita squares with yogurt sauce; fried eggplant

Beef again! Damien saw a food video on Instagram or something, and we couldn’t track down a recipe, so I improvised. The night before, I made a lemon pepper marinade and set it to sit overnight with some kind of cheap roast cut into strips. I also made two big tubs of yogurt sauce.

That day, I cut pita bread into squares and sautéed it in olive oil, then sprinkled a little salt on it. You put some hot pita on your plate, the yogurt sauce gets spooned over that, then the meat on top. Pretty good! I want to look around for a different kind of marinade, though, and chicken might have been better than beef. Lamb would have been great, of course. I ended up having to broil the meat in the oven, rather than sautéeing it as planned, because the pita and eggplant were hogging the stove. Need more planning next time.

It was a nice meal, though. We also had olives, cucumbers, tomatoes, and feta cheese.

The sautéed pita bread squares were really pleasant.  I wish I had used a bigger pan or done it in batches, but the parts that that did get enough heat and oil were part chewy but crisp on the edges, and made a nice base for the dish.

I also batter fried some eggplant. It’s not hard at all; the batter is simple and the slices fry up quickly. It’s just time consuming if you’re making a lot of it, which of course I am.

One triumph was that my son accidentally called it eggplant, rather than deliberately calling it zucchini to annoy me.  We dipped the eggplant in the yogurt sauce. I really need to find some kind of spicy tomato sauce recipe for Greek/Middle Eastern foods.

TUESDAY
Hot dogs and ??

Tuesday we went to that Samantha Crain concert, so the kids fended for themselves.

WEDNESDAY
Beef barley soup, pumpkin muffins

And the final beef. One more soup and muffin meal before the snow melts. At this point, we have this meal mainly because Corrie so enjoys helping me make it. It’s still good, though.

Benny made a little occasion out of it, as Benny will, and put the muffins in a cupcake tower.

Corrie got the one on top, as Corrie will.

THURSDAY
Blueberry chicken salad

We had tons of stale hamburger buns, for some reason, so I made a bunch of croutons. I didn’t buy cheese, and I forgot to dice any red onions, but the blueberries were big and sweet, and I did not burn the croutons!

We had mixed greens, roast chicken breast, toasted almonds, and big, buttery croutons. I had mine with balsamic vinegar. I toasted the almonds in the microwave on a plate: one minute, stir them up, one more minute.

FRIDAY
Tuna boats, maybe seafood chowder

I bought some kind of frozen mixed seafood package at Aldi a while back, and it’s been haunting my freezer. I think today’s the day. Maybe.

I urge you to share this post copiously in order to sanctify your brothers and sisters who seek to discipline their wills by looking at meat.

Here’s a few recipe cards:

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Yogurt sauce

Ingredients

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

Instructions

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

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Fried eggplant

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

Ingredients

  • 3 medium eggplants
  • salt for drying out the eggplant

veg oil for frying

3 cups flour

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

Instructions

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

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

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

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

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

  6. Serve with yogurt sauce or marinara sauce.

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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

 

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Pumpkin quick bread or muffins

Makes 2 loaves or 18+ muffins

Ingredients

  • 30 oz canned pumpkin puree
  • 4 eggs
  • 1 cup veg or canola oil
  • 1.5 cups sugar
  • 3.5 cups flour
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • oats, wheat germ, turbinado sugar, chopped dates, almonds, raisins, etc. optional

Instructions

  1. Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.

  2. In a large bowl, mix together dry ingredients except for sugar.

  3. In a separate bowl, mix together wet ingredients and sugar. Stir wet mixture into dry mixture and mix just to blend. 

  4. Optional: add toppings or stir-ins of your choice. 

  5. Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves. 

What’s for supper? Vol. 161: Taste the rainbulgoki

Lots of color this week! It didn’t stop being February, though. Here’s what we had this week. Recipe cards at the end.

SATURDAY
Burgers, chips, salad

Nothing to report. Except that I had mine without salt, because of my fershlugginer blood pressure. Next time I’ll either put a little salt, or skip the burger and just go straight to the blasted heath.

SUNDAY
Beer can chicken, berries, home fries

Damien made a couple of beer can chickens, using more or less this recipe. He wasn’t happy with how it turned out, but I’m not sure why. I thought it was delicious and very juicy.

It could be just that ineffable essence of someone-else-cooked.

You know, the first box of blueberries I picked up at the store popped open and blueberries spilled all over the place, and all I did was just make an actual, audible growling sound, like a possum, and kick them under the shelf. When did I become a terrible person? Probably longer ago than I realize.

MONDAY
Gochujang bulgoki, rice, roast sesame broccoli

You put in some effort mixing up the sauce and slicing the meat and carrots and onions in the morning or even the night before, and boy does it pay off. This dish will warm you up inside from your guggle to your zatch.

Gochujang (fermented pepper paste) is now one of the thing we always have in the house. It is ready to please. Well, ready to grab you by the scruff of your neck and then please.

The broccoli dish is nice and easy, too. Just chop it up and toss it with sesame oil, drizzle on soy sauce, sprinkle on sesame seeds, and roast. Yum.

I made the rice in the Instant Pot using the 1:1 method. You can make this meal with either seaweed sheets or lettuce leaves, and make little bundles of rice and meat to pop in your mouth. It’s so good.

TUESDAY
Beef barley soup, pumpkin mumpkins

Not everyone in my house like beef barley soup and pumpkin muffins, but those who do love it so very dearly. I put a few minutes into trying to work up some kind of extended King Lear/Cordelia grateful child joke here, to follow up on the barely-perceptable Shakespeare joke in the first paragraph, but nothing happened. Hey look, soup.

Bizarrely, we were out of wine, so the broth was based in beef broth and tomato juice. It was still good, but wine would have been better. For my heart.

The pumpkin muffins turned out perfect, as always. These are the most tender, cozy muffins imaginable. I skipped the toppings this time.

I made thirty-six of them, and Benny ate probably thirty herself. She kept taking another muffin, cramming it in her mouth, and then shouting, “People keep eating all the muffins!” and we kept shouting, “You’re the one who keeps eating all the muffins!”

WEDNESDAY
Roast chicken and salad

A DIY meal, with mixed greens, grilled chicken, cucumbers, feta cheese, toasted almonds, diced red onion, blueberries, and tomatoes.

The blueberries and tomatoes didn’t really go together, but they were both so cheap, I couldn’t resist.

I toasted the almonds in the microwave. Spread on a plate, two minutes, stir, one more minute.

Perfectly fine salad. I had mine with wine vinegar.

THURSDAY
Shish kebob, except not; pineapple, rice

Pork was super cheap, so I bought three large hunks of it. The first went to the bulgoki, and the other two were destined for shish kebob. But it’s a lot of trouble to thread all that stuff on skewers, so I was gonna do deconstructed shish kebob, and just roast them under the broiler. I expressed this plan by writing “deconst-o-bob” on the dinner blackboard. I did this because the kids were already treating me like an idiot, but I felt like this would be a good means of getting them to treat me even more like an idiot, and it worked!

So when I preheated the broiler, the heating coil made a thrilling blue flash and a puff of magical smoke, and then it — oh, I can’t resist — it shuffled off this mortal coil. Ha.

So I decided to mix up some quick spiedie marinade and just mix it up with the peppers, onions, mushrooms, and meat, and cook it on the stovetop. I know from experience that it gets less pretty after cooking, so I took some lovely meat rainbow pics while it was raw.

Cooked it up in a little oil, and it was fine. Nothing to write home about, but a decent meal. We had some pineapple and rice on the side.

We spent the rest of the evening addressing the concerns of children who had eaten more pineapple than their soft palates were prepared to handle.

FRIDAY
Fish tacos

Gonna go shuffle off to the kitchen and make this now. I’ll keep it basic, just frozen batter-fried fish on tortillas with avocados, shredded cabbage, sour cream and cilantro. I feel like I bought some salsa.

Here’s the recipes for the things that aren’t self-explanatory:

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Sesame broccoli

Ingredients

  • broccoli spears
  • sesame seeds
  • sesame oil
  • soy sauce

Instructions

  1. Preheat broiler to high.

    Toss broccoli spears with sesame oil. 

    Spread in shallow pan. Drizzle with soy sauce and sprinkle with sesame seeds

    Broil for six minutes or longer, until broccoli is slightly charred. 

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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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Chicken berry nut salad

Any number of variations. Use whatever fruit is in season and whatever nuts are on sale. Dried fruit is also fine. 

Ingredients

  • chicken breast, seasoned, cooked, diced
  • salad greens
  • blueberries, strawberries, cranberries, fresh or dried
  • toasted walnuts, pecans, almonds, etc.
  • feta or blue cheese, crumbled
  • diced red onions
  • balsamic vinegar or other light dressing

Instructions

  1. To toast the nuts: Spread them in a single layer on a plate and microwaving them on high for three minutes. This is the easiest, most reliable way to toast nuts, which improves the flavor and texture immensely for salad. 

    You can also toast them in the oven in a single layer on a pan in a 350 oven for 6-7 minutes, but watch carefully, as they burn quickly. 

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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

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Pumpkin quick bread or muffins

Makes 2 loaves or 18+ muffins

Ingredients

  • 30 oz canned pumpkin puree
  • 4 eggs
  • 1 cup veg or canola oil
  • 1.5 cups sugar
  • 3.5 cups flour
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • oats, wheat germ, turbinado sugar, chopped dates, almonds, raisins, etc. optional

Instructions

  1. Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.

  2. In a large bowl, mix together dry ingredients except for sugar.

  3. In a separate bowl, mix together wet ingredients and sugar. Stir wet mixture into dry mixture and mix just to blend. 

  4. Optional: add toppings or stir-ins of your choice. 

  5. Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves. 

 

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pork spiedies (can use marinade for shish kebob)

Ingredients

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

Instructions

  1. Mix together all marinade ingredients. 

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

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

    Serve in sandwiches or with rice. 

 

 

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

How’s it hanging? Straight down? Yeah.

Here’s what we had for supper this week:

SATURDAY
Chicken marinara sandwiches; broccoli and dip

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

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

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

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

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

 

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

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

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

 

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

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

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

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

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

 

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

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

MONDAY
Pork ramen with pickled carrots

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

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

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

TUESDAY
Meatloaf; roasted brussels sprouts and carrots

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

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

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

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

WEDNESDAY
Bacon tomato bisque; grilled cheese

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

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

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

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

THURSDAY
Omelettes; home fries

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

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

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

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

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

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

FRIDAY
Mac and cheese

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

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

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

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

Here are this week’s recipe cards:

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

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

Ingredients

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

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

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

Instructions

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

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

    Add them to the brine so they are submerged.

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

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Fried eggplant

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

Ingredients

  • 3 medium eggplants
  • salt for drying out the eggplant

veg oil for frying

3 cups flour

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

Instructions

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

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

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

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

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

  6. Serve with yogurt sauce or marinara sauce.

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

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

Ingredients

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

For garnishes:

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

Instructions

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

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

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

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

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

Garnishes:

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

     -Chop up some cilantro for sprinkling if people like.

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

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

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Tomato bisque with bacon

Calories 6 kcal

Ingredients

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

Instructions

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

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

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

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

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

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

What’s for supper? Vol. 158: And there it is.

In this space, I will skip the part where I complain about how tired I am and what a long week it is and how busy we all are. Food is good! Here is food:

SATURDAY
Hamburgers, chips

Nothing to report. Actually Damien tried frying some of the burgers up in an iron frying pan in butter, rather than broiling them in the oven on a slotted pan like we usually do. It was good, I didn’t think it made that much difference. I asked him if he just likes me fat and he said yes.

Amadeus There GIF from Amadeus GIFs

SUNDAY
Caprese salad, garlic bread, pork roast, strawberry almond cream cake

Damien and Clara made supper. Or, more accurately, they made three suppers, but we ate it all in one night. And oh, what a three meals it was!

He made a red sauce from this Deadspin recipe, and the pork roast after a NYT recipe. I’ll make a recipe card for the end, because I think it’s behind a paywall, and he just picks the fattiest pork he can find, and we can never find fennel fronds, so that makes it a brand new recipe! Look how scrumptious.

You make a kind of paste out fennel seed, rosemary, sage, crushed garlic, lemon zest, salt, pepper, red pepper flakes, and olive oil and rub it in good. Damien made it the night before and I don’t know if it was the long marinating time or what, but it absolutely fell off the bone. So insanely juicy and tender, and the fat crisped up into this wonderful crust that would have been a meal in itself. Man.

The pasta sauce was also wonderful. It’s unexpectedly spicy and sweet.  You really should try it.

Clara based the cake on a recipe from An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery. Lena also made a heart-shaped chocolate cake with Benny and Corrie, apparently because she’s vying for sainthood. I didn’t get any dessert pictures, but I did catch this in medias pasta picture that captures the scene nicely.

Yep, we still have Christmas lights up outside. They are on a timer. It’s cold and icy out there. I do believe we’re just going to get used to them.

MONDAY
Split pea soup, hot pretzels

We’ve read Owl at Home many times and we’ve watched A Christmas Carol many times, and yet at least half the kids have never shuffled themselves backward into a wingback chair with a bowl of hot split pea soup in their laps. So I made some. Most of them didn’t eat it, because, well, you know. It tastes great, but it sure looks like it has already made the acquaintance of someone’s digestive tract and then retraced its steps right back into the bowl.

Tasted good, though! I didn’t have leftover ham and couldn’t find a ham hock, so I just bought a big ham steak, chopped it up, and chucked it in. Damien and I both thought it would have been even better with bacon instead of ham. So let it be written! Recipe card at the end.

TUESDAY
Egg and sausage sandwiches on bagels, hot chocolate

I had a sudden need to be loved, so I made a big pot of hot chocolate. My basic recipe per cup: One Tablespoon of cocoa powder, two tablespoons of sugar, heated and stirred into syrup with a little water. Then add milk and finish heating. We also happened to have moshmeddows in the house.

WEDNESDAY
Oven-roasted pork ribs, honeyed Brussels sprouts, mashed potatoes

Corrie and I prepped the veg and potatoes in the morning so we could have a tea party with a clear conscience. She is a big help as long as you are not in any kind of hurry.

Such a simple, satisfying meal. We made the mashed potatoes in the morning and then heated them up in the microwave at dinner time.
The Brussels sprouts, I trimmed and halved, spread in a pan, and drizzled with olive oil, honey, and wine vinegar, salt and pepper, and roasted until they were a little charred; then I moved the pan to the bottom of the oven so they could finish cooking while the pork took a turn under the broiler.

I understand that some people don’t have a broiler in their oven. I am so sorry.

THURSDAY
Roast beef sandwiches, tater tots, sweet peppers and onion dip

All week, I was planning to make ropa vieja, a beef stew with peppers, which is the national dish of Cuba. This led to a long, frustrating conversation about what Cuba is. Corrie is three. She has a lot of questions.

Anyway, I somehow forgot to buy both pimientos and roasted red peppers, and I had my doubts about this meal anyway. I would definitely eat it, but for everyone else, it looked like a big pot of disappointment with olives, smoked paprika or no. So at the last minute, I decided to just make sandwiches, which everyone likes.

I crusted the chuck roasts heavily with salt, pepper, and garlic powder and browned them on all sides in a heavy pot in very hot olive oil. Then I put the roasts in a pan in the oven at 350 for half an hour or so. I let them sit for a bit, then sliced them up and spread the meat in the pan and slid it back in the oven for a few minutes to bring it from way too rare/quite rare to medium-rare.

I’m actually embarrassed at how many sexy pictures of roast beef I took. If I went blind, I bet I would lose fifty pounds.

Boy, I’m glad I didn’t make ropa vieja. We had the slices of hot beef on long boys with horseradish sauce and provolone, toasted up a bit in the oven, with tater tots and sweet peppers with french onion dip. Look at these peppers!

Hashtag no filter! Take that, January evening with wet ice falling out of the sky!

FRIDAY
Pasta, garlic knots

Usually I put butter, salt, garlic powder, and parmesan on the dough before baking, but Staša suggested I bake them first, then toss them up with herbed, garlicky butter.

I melted butter and olive oil together and added garlic (powder; couldn’t find the garlic press for fresh), salt, and chopped-up basil and let that sizzle up a bit. I liked it? Not sure if it was better than the other way, but definitely a good way to do it. I mean, I ate three of them, whatever.

And that’s a week! Whadja have? Anything good? I need to start all over again.

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Pork Roast

Ingredients

  • 6-8 lb fatty hunk of pork
  • 1/4 cup rosemary, chopped
  • 2 tsp chopped sage leaves
  • 5 cloves garlic, crushed
  • 1 lemon, zest thereof
  • 1-1/5 Tbsp kosher salt
  • 1 tsp fennel seed
  • 3/4 tsp red pepper flakes
  • 1/2 tsp pepper
  • 1/4 cup olive oil

Instructions

  1. Score pork all over. 

    In a food processor, blend all the rest of the ingredients together, adding oil in last. 

    Rub paste all over pork. Cover with plastic wrap and refrigerate at least six hours, preferably overnight. 

    Bring pork out of refrigerator an hour or two before cooking. Preheat oven to 450.

    Put pork in shallow, rimmed pan and cook for 35 minutes. 

    Reduce heat to 325 and cook another 3 to 4 hours. (Boneless roasts will cook faster.)

 

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Split Pea Soup

Looks terrible. Tastes perfect. 

Ingredients

  • 1/4 butter
  • 1 onion diced
  • 2 carrots diced
  • 3 stalks celery, diced
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 Tbsp garlic, minced
  • 1 pound dried split peas, rinsed and sorted
  • 1 ham hock (can get away with skipping)
  • 1 bay leaf
  • 1 tsp dried thyme
  • 6 cups chicken broth (+ 2 cups water)
  • 1 cup diced ham OR 1/2 lb bacon, fried crisp and broken into bits

Instructions

  1. In the pot, (using sauté button if using Instant pot) melt the butter and sauté the carrots, onion, and celery until soft.

    Add the minced garlic and cook for another minute.

    Add bay leaf, thyme, split peas, and ham bone and stir.

    Add the broth. If using stovetop, bring to a boil, turn to low, cover loosely, and simmer for an hour until peas are soft and soup is thickened. Add diced ham in last fifteen minutes of cooking.

    If using IP, cover, close valve, press "cancel" and then press "soup/broth." Cook, do natural release, open lid, add diced ham, and press "slow cook." Let cook for 15 minutes.

    Remove ham bone, if you used one. Stir in plenty of pepper. Leave the bay leaf in because whoever finds it gets good luck or whatever. 



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

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

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

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

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

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

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

with rice and lentil soup and all sorts of yumminess

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

SATURDAY
Grilled ham and cheese, chips

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

SUNDAY
Roast beef sandwiches, fries

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

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

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

MONDAY
Creamy roast mushroom soup, deli sandwiches

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

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

Look, look at the lovely roasted mushrooms! Lovely.

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

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

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

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

TUESDAY
Christmas brunch, Chinese food

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

and we are we.

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

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

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

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

WEDNESDAY
Pu Pu leftovers, shrimp cocktail

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

THURSDAY
Spaghetti and meatballs

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

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

FRIDAY
Pizza

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

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

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

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

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

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

Instructions

  1. Preheat oven to 400.

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

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

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

What’s for supper? Vol. 152: We put the rab in it

According to tradition, I skipped the Friday-After-the-Thursday-That-Is-Thanksgiving food post, because guess what we had? Turkey. Guess what it looked like? Turkey! Now you know.

Here’s what we had this week, including two meals with leftover turkey:

SATURDAY
Brats, sausages, and onions three ways

Damien made supper and it got away from him in the way that weekend suppers sometimes will. Everybody liked it, but there was no denying it was brats, sausages, raw onions, peppers and onions, and then other onions. And chicken tenders!

 

It was so much onions, the vampires were like, “You know what, close enough. We’ll just wait outside.”

SUNDAY
Turkey bacon Welsh rabbit

I’ve always been curious about Welsh rabbit. Turns out it’s basically just toast with a savory cheese sauce. We had sliced turkey, naturally, and I got some thick bacon, and I figured it couldn’t miss. I got some thick rye-pumpernickel swirl bread and made the cheese sauce using Alton Brown’s recipe, which calls for Worcestershire sauce, mustard, and beer.

Well, it was doomed from the start. Half the kids were upset because they thought there was rabbit in it, and the other half were upset because there wasn’t. The food itself was tasty, but . . . I don’t know, it’s possible I was still full from gorging myself like a monster over the weekend, and I just didn’t want a whole lot of savory cheese sauce.

Oh well. Oh Welsh.

MONDAY
Turkey enchiladas and tortilla chips

The last of the leftover turkey. I shredded the meat and mixed it up with plenty of chili powder, pepper, and cumin. We are always low on onions for enchiladas, so Dora prepped an avalanche of onions for me before she went to work. I cooked those down (to lazy to wait for them to caramelize, because it would have taken twelve years).

Normally I sort of dredge the tortillas in enchilada sauce, then add meat, onions, and cheese from separate bowls to each one, and roll them up. This time, I mixed the turkey and onions all together, threw in a few cans of drained diced roasted tomatoes, and heated it up together, then spooned the mixture onto the tortillas and added cheese. If this is wrong in some way, I don’t care.

I poured the rest of the enchilada sauce on top of the rolled enchiladas, threw the last of the cheese on, and chunked it in the oven. I had sour cream and some cilantro to top it. Scallions are better, but I lost them. I like the green sauce better than the red.

So, I have tried enchilada lasagna/casserole before, where you have all the same ingredients in there, but layered, rather than wrapped. It is easier, for sure, but I just didn’t enjoy eating it the same way. Maybe it’s some latent cannibalistic instinct, but I really like eating things that look like something’s sleeping inside.

Which is ironic, considering a really awful story involving a surprise dead mouse which I will not relate at this time.

They were pretty good enchiladas. I made a bunch with red sauce and a bunch with green. I felt like I could still detect a ghost of stuffing and yams under the chili powder and cumin, but I may have been imagining that. For one thing, we did not have yams this year.

I will make up a recipe card at some point, but when I’m not cutting corners, I basically follow Pioneer Woman.

TUESDAY
Mushroom bacon corn chowder

Completely fabulous soup. How could it possibly not taste good? Bacon, thinly-sliced red potatoes, diced onions, corn, sliced mushrooms, plenty of pepper, beef broth, and half-and-half. I basically followed this recipe from Damn Delicious, except with more bacon and with sliced potatoes instead of diced, but I’m too lazy to make it into my own recipe card.

Actually, I got confused and completely messed up the direction. I fried the bacon, then added flour to the bacon grease, then added the vegetables; and then I got confused and just threw everything else in together and cooked it until the potatoes were soft. Oh, and cream at the end. Tasted good to me.

The kids moaned and groaned as if I were serving them castor oil on sandpaper. I suggested that, if they didn’t like soup, there were plenty of leftover enchiladas. But they didn’t like the enchiladas, either. What a fwiggin shame. Look at me crying.

I had that soup for lunch the rest of the week. At one point, I opened the fridge and discovered that they had put the soup pot in the fridge, covered it loosely with plastic wrap, then put a small plate of enchiladas on top of the pot, and then A GALLON JUG OF MILK ON TOP OF THAT.

Savages. Savages. Barely even human. I fished the enchiladas out and ate the soup anyway. Savages.

WEDNESDAY
Hamburgers, potato salad, frozen mixed veg

I had forgotten to plan a side for this meal, so I threw the potato salad together in a hurry, and it was a little weird. I diced the potatoes before cooking them, to speed it up, and then I made a dressing with mayo, cider vinegar (why? We had white vinegar), pepper, and too much sugar. We were out of celery, and a bad child came in and persuaded me to use celery salt, even though I knew that was a bad idea. I also forgot to add eggs. I put in some diced red onions just to give it a little crunch. It was just kind of metallic-tasting, plus too sweet.  I added more mayo, so then it was gloppy and metallic. I can decent make potato salad, but this wasn’t it.

 

Then there was this.

THURSDAY
Cumin chicken and chickpeas with lemony onions, pita, yogurt sauce, and pomegranates 

A very fine meal. I set the chicken to marinate in the morning, sliced the onions, and made up the yogurt sauce. (More detailed instructions here.) My kitchen is so cold, I didn’t need to refrigerate anything [*feeble cheering sound*]. Then it was pretty quick to put the rest together an hour before supper. I had to practically grab my family by the lips and force them to say it was good, but they did say it.

It’s technically a one-pan meal,

but you do really want extra yogurt sauce, and you do want those lemony onions. And have mercy, you do want to make the marinade and give it a few hours, because look at that chicken skin:

I had a pretty good time with those pomegranates, too.

Ha cha cha!

FRIDAY
I guess bagels and eggs?

Why I ever cook anything more than this for these ungrateful crumbs, I don’t know.

 

 

What’s for supper? Vol. 151: Sauté, girls, sauté!

Oh lordy, I’m running so late. But we finally did a podcast! Did you hear our podcast? You might like it! I thought it was pretty funny, and we have a name, a logo, and new mics, and are taking a slightly different approach. This one is free, and we’re working on moving toward getting the archives on iTunes. I know I say this every few months, but this time I mean it!

But you’re here for the food, and that’s cool, that’s cool. Here’s what we had this week.

Oh wait, before I forget: Would it be easier if I made a second page for each Friday food post, just for recipe cards? I know it’s a pain to scroll down, but I want to keep them together, and not intersperse them in the post. Let me know.

SATURDAY
Hamburgers, chips

Nothing to report. Running around like maniacs, as usual.

SUNDAY
Salad with chicken and giant croutons

I slathered the chicken breasts with oil and seasoned them liberally with salt, pepper, garlic powder, and oregano, then roasted them and sliced them. Served on mixed greens with dried cranberries, crumbled feta, diced red onion, and toasted almonds.

I feel like such an adult when I put out bowls of things for salad. No particular reason. I just like bowls of things.

Reminder: Nuts toast up very nicely in the microwave. Spread them on a plate and set it for two minutes. Easy peasy.

We also made croutons from some rolls I accidentally bought. Cut bread into cubes, pour melted butter on top, season however you like, and spread them in a pan. Leave at least 40 minutes or more to toast them slowly in a 300 oven or so, so they dry out completely. Confession: If you are in a rush, you can just turn it up and toast them on the outside, and they will be chewy and bready on the inside, and not a single person will complain, because here is a pan of hot buttery bread cubes.

MONDAY
Croque monsieur, fries, pomegranates 

Okay. So this has been on my list to make for a few weeks. It’s apparently French pub food, and is really just a hot sandwich of nice ham and nice cheese with cheese sauce on top. But I read a few recipes a few times, and couldn’t figure out what the hell they were talking about. I can follow complex recipes, but I guess the fact that it was complex and yet still just a cheese sandwich was too much for my pea brain.

Anyway, I finally watched an Ina Garten video, and then it made sense. You trim the crusts off white bread, put shredded gruyere and ham and dijon mustard inside, then put cheese sauce made with gruyere and parmesan on top, then a bit more shredded gruyere, then bake, then broil. Here is what they look like before baking:

And here they are, fresh out of the oven:

Damien loved them, and the kids thought they were good. I wasn’t crazy about them. I never thought I’d say this, but it was just too much damn cheese. I like cheese a lot, but I don’t want to feel like cheese is the air I breathe, and that’s how croque monsieur made me feel. Anyway, if this looks appealing to you, you could totally use cheddar instead of gruyere.

“Croque monsieur” means “crunch sir,” if you’re wondering. If you put a fried egg on top, that makes it a “croque madame,” and that’s why French kids don’t have ADHD, if by ADHD you mean “All Done Having Dairy.” Please don’t think about this joke. It doesn’t deserve your time.

TUESDAY
Regular tacos, tortilla chips, guacamole

The kids requested regular tacos, with regular ground beef seasoned with regular spices that come in a regular little packet. No fish, no spicy cabbage, no lime or cilantro or kimchee or Korean-inspired nonsense, just regular tacos. Fine.

Dora made the guacamole. Avocados were 59 cents each! Cheapest I’ve ever seen, so we made plenty. Recipe card at the end. I don’t seem to have taken any photos.

WEDNESDAY
Pulled pork Bibimbap

I do love bibimbap, but I’m never sure about the meat and sauce part. I’m fairly sure I haven’t hit on an authentic recipe yet. I had some boneless pork ribs, so I put them in the Instant Pot with the sauce from this recipe. It was quick and easy, and they came out looking good:

and shredded up very well.

The taste was not my absolute favorite, though. It was a little harsh and had a weird, tomatoe-y taste to it, somehow, despite not having any tomatoes in it. Still a fab meal. I’ll probably use the Instant Pot to make shredded pork for bibimbap in the future, just not with that sauce.

I put rice in the bowl, then the meat and sauce on that, and then baby pea shoots, quick pickled carrots and cukes, and a lovely, runny fried egg on top, with sesame seeds, Sriracha sauce, and some crunchy noodles.

Party in a bowl! I meant to sauté some mushrooms and spinach, but I was too tired. This is a popular dish at our house because everyone can build their own meal. Everyone likes at least two things, not counting the egg.

If you live in a town with a restaurant that serves authentic bibimbap, please talk to your pastor about hiring me to speak at your thing, so I can have some bibimbap.

Sidenote: every time I sauté something, I have to Google it and cut and paste the e with the accent over it, because I don’t know how to do it on my computer. I could learn how, but I’d forget, and then I’d just have to look that up each time. And then I wouldn’t have the fun of rediscovering one more time (really, I cannot overemphasize how poor my memory is) that a sauté is also a ballet thing, where you jump off both feet and land in a hot pan with a little olive oil.

THURSDAY
Beef barley soup, pumpkin mumkins

Irene has been dying for beef barley soup, so I saved her life. The mushrooms had gone bad (my husband wanted to know how that was even possible, since they are already fungus. He’s from Barcelona), so there was more broth than I usually like, but it was still mighty tasty.

 

And Irene got to live.

I also made a huge batch of those foolproof pumpkin muffins (24 muffins and an oversized loaf from a double recipe). Corrie helped me, and I think we somehow got significantly more eggs into the batter than I intended to, but they still turned out fine, tender and a little spicy.

 

Corrie started calling them pumpkin mumkins, and if you think anyone corrected her, you’re out of your gourd. She advised us: “You put your pumpkin mumkin into your soup, and den, BOOM, you EAT your pumpkin mumkin!”

FRIDAY
Instant Pot mac and cheese

Dora promised to bring me a bag of cheese ends from the deli, but she forgot! It’s fine, I still love her. But I won’t forget.

 

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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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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

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Pumpkin quick bread or muffins

Makes 2 loaves or 18+ muffins

Ingredients

  • 30 oz canned pumpkin puree
  • 4 eggs
  • 1 cup veg or canola oil
  • 1.5 cups sugar
  • 3.5 cups flour
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • oats, wheat germ, turbinado sugar, chopped dates, almonds, raisins, etc. optional

Instructions

  1. Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.

  2. In a large bowl, mix together dry ingredients except for sugar.

  3. In a separate bowl, mix together wet ingredients and sugar. Stir wet mixture into dry mixture and mix just to blend. 

  4. Optional: add toppings or stir-ins of your choice. 

  5. Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves. 

 

5 from 1 vote
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Instant Pot macaroni and cheese

Adapted from a CopyKat recipe

Ingredients

  • 2 pounds raw macaroni
  • 2 tsp hot sauce
  • 4 Tbsp butter
  • 3 Tbsp yellow mustard
  • 2 cups milk
  • 2-3 pounds cheese of your choice
  • 1 tsp pepper
  • 1-2 cups buttered bread crumbs for topping (optional)

Instructions

  1. Put macaroni in Instant Pot with enough water to barely cover. Put hot sauce, and mustard on top and mix it well. Mixing may be superstitious; not sure. 

  2. Set IP to high pressure for six minutes. Do quick release. 

  3. Drain any excess water. Add milk, butter, and cheese, and mix until macaroni is coated. 

  4. Serve as is; or butter a pan and pour the macaroni into it, top with buttered bread crumbs, and heat in oven until breadcrumbs are toasted. 

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

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

A little music, maestro!

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

let it be meat.

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

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

SUNDAY
Cuban sandwiches, cole slaw, mangoes

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

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

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

TUESDAY
Zuppa toscana, apple pie

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

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

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

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

THURSDAY

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

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

FRIDAY
Quesdillas with jalapenos and scallions

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

Ingredients

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

Instructions

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

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

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Cuban sandwiches

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

Ingredients

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

Instructions

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

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

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

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Coleslaw

Ingredients

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

Dressing

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

Instructions

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

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Zuppa Toscana

Ingredients

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

Instructions

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

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

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

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

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

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

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

Instructions

  1. Preheat oven to 400.

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

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

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

What’s for supper? Vol. 149: Scrumble

In haste, for I am once again leaving for the weekend for purely social reasons!

SATURDAY
Brats cooked in beer, chips

Damien likes to make brats because they have almost no carbs and Lucy can eat as many as she likes without worrying about it. He boils them in beer and onions and then grills them, and very good they are, brats boiled in beer and onions and then grilled.

We did something else on Saturday, hell if I know. I guess we were carving pumpkins and sewing costumes and — oh yes, there was the town rummage sale. Last year, I got the day wrong, and we missed it, so the kids have been reminding me repeatedly throughout the year that I owe them a rummage sale. I owe them a rummage sale! More than once, I offered them a yard sale, but they said it had to be a rummage sale — yes, even if they rummaged around in the yard sale.

So we went to the rummage sale, and by some unprecedented miracle, everybody found something neat that made them happy. So we dragged all our stuff into the car, and everyone got strapped in, and I got my keys, and I said happily, “And now I don’t owe you a rummage sale anymore!”

And they said, “Yeah, but we were gonna go to that one anyway, so . . . ” So apparently, I still owe them a rummage sale.

SUNDAY
Hamburgers, carrots and dip

Sunday we went to the Pumpkin Festival. I’d long been promising to make caramel apples, and today was finally the day. I used caramel apple making as a bribe to get them away from the Pumpkin Festival, to be honest. So we get home and it turns out I bought the packets of powder, rather than those stretchy caramel wraps that are ten thousand times easier.

But a promise is a promise, so I gritted my teeth and started hunting for my candy thermometer, while warning the kids that I’m terrible at making candy and they would probably turn out awful. Happily, I couldn’t find the candy thermometer, at all. It happens I bought some ghost-shaped marshmallows in case I needed to bribe them to do something else; so I got them to agree that, if I melted down the ghost marshmallows to make rice krispie treats, then we’d have haunted dessert, and that was way better than caramel apples. Whew!

MONDAY
Chimichurri chicken and rice

I saw this one-pot recipe on Budget Bytes, but couldn’t quite bring myself to actually follow the directions, which looked like a lot of work. I just kind of glanced at it like oh yeah, chimichurri, yep, chicken, oh sure, rice, well, well, tomatoes. You’re supposed to cut the chicken into little bits and brown them up in oil or some shit, but I just chucked them in the Instant Pot for 22 minutes with some wine vinegar, then shredded it. I made rice in the Instant pot, then sauteed some onions and tomatoes, added the chicken to that, stirred the chicken into the rice, and folded the chimichurri in at the end.

It was tasty and filling, but not all that exciting. We had some ideas to fix it: We could have some kind of small pasta, like little shells or pastine, or even farro, rather than rice. Or, we could add beans and cheese and wrap it in a tortilla. What I ended up doing was eating the leftovers for lunch the next day with that universal savior, chili lime salt, and then I moved on with my life. Kind of waste of chimichurri.

TUESDAY
Instant Pot chicken tortilla soup and corn muffins

My friend Miriam sent me this recipe, which for once in my life I followed almost exactly, so I won’t bother making a separate recipe card. Normally I use Pioneer Woman’s recipe, which is also good, but different, with more distinct components. This was more brothy with a spicier, more complex flavor.

You blend up all the vegetables together first

then thicken them up in the pot, then add the liquids and chicken.

The hotsy totsy part puts on a little show, but then the rest of the flavors came through. In some spicy things, you take a spoonful that seems fine but then the slow burn creeps up on you. How? Food is magic.

Here’s the soup as just soup:

and here it is all dressed up in its finery, with tortilla strips, avocados, cilantro, and sour cream:

I burned the hell out of the corn muffins, because I forgot to set the timer

which was sad. I burned a lot of things this week. The kids gamely pulled the insides out and had corn muffin bits as a side.

WEDNESDAY
Hot dogs and fries

Halloween, of course. We always have hot dogs on Halloween because that way I know they had at least a few cubic inches of protein-based solids in they begin filling every corner and crevice of their interiors with sugar.

You may ask, how did our diabetic kid do on Halloween? She did fine. She eats her candy a bit at a time and totes up the carbs and gives herself insulin. She’s amazing.

Oh, I’m in such a rush! I’ll have to put up the kids’ Halloween costume pics later.

THURSDAY
Pizza

Damien made the pizzas while I was . . . lying down? I don’t remember. We had two olive, two pepperoni, and one cheese. He started out slicing the olives, but ended up just scrumbling them to pieces with his fingers, which is what I always do. This is artisanal.

FRIDAY
Tuna noodle

And away I go!