Sorry for the delay! Last week was a week of great stupitude and everything is late. Here’s what we had. Carb counts at the end.
SATURDAY
Chicken quesadillas, tortilla chips, strawberries
I drizzled a bunch of chicken breasts with olive oil and dusted them thoroughly with salt, pepper, cumin, and chili powder, then broiled them, let them cool a bit, and sliced them.
People could choose a combination of cheddar cheese, chicken, jalapeño slices, and chopped scallions for their quesadillas.
Served with sour cream and salsa, strawberries on the side. Lovely.
SUNDAY
Chicken sandwiches with bacon, green apple, and cheddar on sourdough; spicy fries
A very fine sandwich. My husband used olive oil, salt, and pepper and broiled the chicken, then cut it into thick slices. Each sandwich had chicken, a few pieces of crisp bacon, a slice or two of Granny Smith apple, and a thick slice of sharp cheddar, all on thick, toasted sourdough bread with honey mustard dressing. So good.
We had spicy fries, from frozen, on the side.
MONDAY
Ramen with pork and pickled vegetables
In the morning, I set some carrots and baby cucumbers pickling. I sliced the cukes into thin coins, and used a horizontal vegetable peeler to make wide ribbons of the carrots. I put them in a bowl with some white vinegar and a quarter cup or so of sugar. Pickled vegetables add a wonderful crunch and brightness to otherwise dull food.
Before dinner, I dusted some thick pork ribs with salt and pepper and sautéed them in olive oil. While they were cooing, I soft boiled a bunch of eggs, chopped scallions, and started some ramen cooking. Then I sliced the pork thin and served everything in separate bowls, along with sesame seeds, sriracha sesame seeds, wasabi sauce, and soy sauce.
And how delighted I am to be eating dinner while the sun is still up. HOW DELIGHTED.
TUESDAY
Stuffed shells, salad
Benny has been begging for lasagna, and I have a real mental block about making lasagna. I always end up like the Three Stooges in the one where they’re hanging wallpaper. So I made stuffed shells instead.
I cooked two 12-oz boxes of jumbo shells, and stuffed them with this filling:
2 32-oz tubs of ricotta cheese
8 oz. grated parmesan
4 beaten eggs
1 Tbs garlic powder
2 Tbs dried basil
2 tsp salt
1 tsp pepper
3 cups of shredded mozzarella
I put sauce in the casserole dish, then put in the stuffed shells, then added more sauce and topped it with another cup of mozzarella cheese. I covered it and put it in a 350 oven for maybe 40 minutes. I forgot to eat that day, so I almost devoured my own hand in my haste to put stuffed shells inside my face. The kids who weren’t starving also thought they were quite good, too.
WEDNESDAY
Hamburgers, spicy roast cauliflower
I’m trying to serve chips less reflexively, so I tried cauliflower. Because I happen to like cauliflower, and not because I think it’s some kind of magical hylomorphic substance that can be browbeaten into becoming anything your carb-loving heart desires. Yes, I know that’s not what hylomorphic means. Don’t care. I just like cauliflower.
So I broke it into florets and mixed it up with olive oil, salt, pepper, tons of minced garlic, and some hot pepper flakes, and shoved the pan under a hot broiler until the cauliflower was a little charred. It was okay. I thought it would be exciting, but it was just kind of hot. I forgot to take a picture, but you can probably imagine.
THURSDAY
Pizza and birthday cake
A sleepover party with I don’t even know how many little nine-year-olds. Guess what? They were so much better behaved than the three high school kids who slept over the night before. Land.
This party was a pirate party. We’ve thrown a lot of parties, and my greatest tip is: Have a few bucks to spare so you can just run out and buy a bunch of crap right before the party. I spray painted a skull and crossbones on a plastic tablecloth and blew up balloons, and that was decorations.
I cut a watermelon into a pirate ship full of fruit salad, which is honest to goodness not that hard if you stay calm. Look at the little carrot cannons! The girls supplied little clay mermaids to lounge here and there.
You cut the melon in half lengthwise and slice the fruit in the bottom like a grid and scoop it out with a big spoon. Then scoop out the top rind and trim it into a few sail shapes, and put it together with wooden skewers for masts. I had to put some extra shell bits in the bottom to anchor the skewers. I also cut holes in the side for baby carrot cannons, and taped a little flag to the top. In other lifetime, I’ll go nuts with scrolling and scrimshaw and little flags and spars and rope ladders, but not this lifetime.
Then I made a treasure chest cake! Sort of!
It looks a little bit like a clam eating Oreos, but it also looks a little bit like a treasure chest, don’t you think?
I made a double recipe, and used about 1/4 of the batter to make a round base, which I frosted and then sprinkled with crushed graham cracker for sand (pirate sand). Then I poured the rest of the batter into a large loaf pan, to make the chest. When it was cool, I sliced the rounded top off for a lid, and frosted the bottom.
I used gold food grade spray (affiliate link!) to make gold coins out of Oreos. I have no idea why I didn’t use yellow Oreos, but I didn’t. (There were also gluten free cupcakes, and I topped them with GF chocolate chip cookies sprayed gold, to be gold nuggets, I guess.
Piratey! It took two cans of spray to cover all the cookies on both sides.) Then I arranged the coins on the bottom/chest part of the cake with a plastic necklace, put the top “lid” back on, and frosted that.
Then I added the trim.
If I had had more time, I would have mixed different shades of chocolate frosting together to make the chest look like wood, and I would have used chocolate chips for the rivets. Next time! I thought it turned out well, though, and the birthday girl was pleased.
The kids made their own pizzas. This is a great party activity, as it’s both project and meal.
Everyone had a red pirate head scarf ($1 each at Walmart) and an eye patch (which I bought in bulk here – affiliate link!). To make pirate scarves, fold the kerchief into a triangle. Lay it over the head, fold the two side corners in, tucking in the folds that makes, and tie a knot at the nape of the neck. Works best for kids without a cubic yard of curly hair.
They played “walk the plank” down by the stream. I don’t know what that entails, but everyone did come back.
FRIDAY
Blintzes and grits
Yep, that’s what we had. As befitted such a meal, I didn’t take any pictures.
***
So here’s the carb counts, more or less:
Chicken apple sandwiches:
Sourdough bread – 23 carbs per slice – 46 for sandwich
Chicken 0
Bacon 0
Honey Mustard dressing – 6 carb per 2 tablespoons
alternate:
Mustard – 0
Mayonnaise – 0
Chicken quesadillas:
Pueblo Lindo large burrito size tortilla: 34
Cheddar cheese: negligible
scallions: doesn’t want
Clancy’s restaurant style tortilla chips: 14 chips, 38 carbs
Pork ramen:
1 package Top Ramen, chicken flavor: 26
Pork cooked in olive oil and sesame oil: 0
one 7″ carrot and 1 mini cuke, pickled in vinegar and sugar: 10
(sauteed mushrooms, 4 medium sliced: 2.4)
sriracha sauce:
iced tea: 34 grams per two cups of Lipton lemonade/iced tea mix
Stuffed shells:
- 2 32-oz tubs of ricotta cheese, approx 8 cups: 45 per container, 90 total recipe
- 8 oz grated Parmesan cheese: 0
- 4 eggs: 0
- 1 Tbs garlic powder: 7
- 2 Tbs dried basil: 4.2
- 2 tsp salt: 0
1 tsp pepper: negligible
4 cups shredded mozzarella cheese: 16 - Makes about 9 cups cheese filling: 117.2 total
2 boxes of Jumbo Shells, 12 oz each: 246 per box, - carbs in six shells:
41 g per six pasta shells
Reggano marinara sauce, 1/2 cup (divided top and bottom): 13
cheese filling, i cup: 13.02
_______
67.2 per six shells
1 Tbs balsamic vinegar: 2.7
Pizza and cake:
260 total ball of Portland Pie white dough
1/4 of a pizza:
1/4 cup Hunts sauce: 5.5
1/2 cup shredded cheese: 2
1 of 12 Live GF yellow cake : 37
frosting:20
oreo: 866138.5 total meal
Blintz and grits:
blintz 13
milk, 2 cups: 24
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100
