Halloween was Saturday, you’ll recall! No sense in making dinner when there’s trick-or-treating to get done. They had some cheese sticks or something before they left, then got home and ate their way through a mountain of candy. After a few hours of this, I offered them ham and cheese. A few of them declined; a few didn’t even bother to respond; and a few behaved as if it was the food of the gods, because it was so refreshingly not-candy.
For your delectation, here is my three-year-old, who was extremely pleased with her costume(?) of Toadette(?) from Mario Kart:
The verdict? “It’s not like anyone was retching or anything,” one food critic was heard to muse.
Believe it or not, it only looked about this good in the original NYT recipe page, too, and I still went ahead and made it anyway.
Ah, well. At least I got to feel like a good sport, trying new things for these ungrateful savages. But seriously, it just wasn’t all that good.
For dessert we had those Play Doh cookies that come in a tube and you slice them up and there’s a picture in them.
MONDAY
QUICHE; ONION SOUP
My daughter goes, “I like how this onion soup is just a bunch of onions.” I know. It’s like, “Hey, have some onions!” Oh boy.
I use beef broth instead of water, but more or less follow the Fannie Farmer recipe. They are not kidding when they say leave plenty of time to let the onions cook. Count on at least 45 minutes, if not longer — but the rest comes together in a few minutes. This soup is great served over croutons, with cheese on top – and it’s pretty great just as is, too.
My quiche is really just serviceable (and I use milk instead of cream, which basically makes it scrambled egg pie), but it’s bright and cheery-looking, which is more and more important to me as it gets darker and colder. That moment when you open the oven and pull out four brilliant, glistening, golden, sunny, fragrant pies . . . it makes up for a lot.
Here comes the quiche, doot-n-doo-doot . . . here comes the quiche, and I say . . . it’s all ham. (Actually, two ham and cheddar, two sausage and mozzarella. I forgot I had feta in the house, or I would have done at least one feta and spinach.)
TUESDAY
PASTA WITH MEAT SAUCE; SALAD
Nothing to report. Ground beef in jarred meat sauce. Again, it wasn’t candy, and it wasn’t those awful cookies that I couldn’t seem to stop eating.
At one point during the day, I hauled out the massive bag of pumpkin guts and sorted seeds for about an hour. I got about a fifth of the way through. I do love roasted pumpkin seeds. Looks like the kids have a project for the weekend.
WEDNESDAY
CHICKEN WRAPS
I’m probably the only person in the world who has attempted to make a copycat recipe of Burger King’s awful little chicken wraps. It’s just a hunk of white meat, a slab of iceberg lettuce, some shredded cheese, and some kind of orange salad dressing, wrapped indifferently in a cold flour tortilla and hurled out the window without even offering a receipt. You may or may not get a straw.
I took this photo thinking, “Maybe they don’t know what chicken looks like!”
I remembered about the feta this time, so we also had feta, plus some hummus. But no ketchup.
I like how squash tastes, but I really, really like how it looks like those enormous gaudy wall hangings they put in hospitals. Check it out:
Do I have a follow-up joke here? No, I do not. Squash is pretty, the end.
FRIDAY
TUNA SANDWICHES; CHIPS
And we are off to Syracuse! I believe Mr. Husband and I (and Corrie) will be attending some sort of banquet when we get there. The kids will no doubt dine upon strawberries, sugar, and cream. And roasted pumpkin seeds, maybe!
Question of the week: Still got candy? I ate the last piece of Starburst this morning.
Roast chicken, asparagus, braided stuffed bread, and roast apples; hot cider; birthday cake and ice cream.
One of my four teenagers had a birthday. Fine, her birthday was last month. But when we finally got around to having a party, it was pretty good. It was a dinner party very loosely based on The Hobbit.
You thought the Peter Jackson version was bad? This is the version where the cake is basically just crumbs held together with damp coconut, and everything else is made out of store bought icing squeezed out of sandwich bags, and the director has severe PMS and is just trying not to get tears in the food.
Mommy blogging alert and disclaimer. I like making crafts, decorating cakes, and crap like that. It is fun for me. If you hate crafts and stuff, and reading about crafts and stuff makes you feel bad, just tell yourself, “Yeah, but her house smells like pee andlooks like the hynena cave in Lion King!” And it will be true. Or, if you’re much better at crafts and cake decorating and stuff than I am, just go suck an egg. See? Everyone’s happy.
We had a giant garbage bag spider with a captured Felicity dwarf in its web lurking in one corner
and I attempted to make Bilbo’s door out of streamers, but it didn’t look that great, mainly because the my Cheapskate Brain overpowered my Regular Brain and persuaded me that we could afford to buy green streamers, but not colored paper for the bricks.
Benny was very impressed, though, when I used matches to distress the “no admittance” sign.
I used a match because it’s from The Hobbit times, back when everything was burnt on the edges.
That was all decorating we had time for. We had a campfire, the kids played at the stream, and we made dragon eggs. Yes, the dragon in LOTR is a boy dragon, but you know what? This is a party activity which teenagers are not too cool to do (if you can put up with a lot of shrieking over how gross the egg-blowing is). Here’s theinstructions, and here are a few the kids made:
If you make a little circle of hot glue on one end, they will stand up on their own.
We have An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery (actually, we couldn’t find our copy; but not one but two friends were kind enough to get their hands on the ebook version and send me the recipe!), which is full of tasty things we need to make someday. Because we were rushed, we just chose the braided braid stuffed with onions, mushrooms and cheese. I’m not great with yeast breads, and in desperation picked up five pouches of pizza crust mix from Walmart, and it turned outspectacular. My daughter made four large loaves. There were shouts of, “MAKE THIS EVERY DAY FROM NOW ON.”
I also roasted a couple of big chickens, steamed some asparagus, and made two big pans of roasted apples, and it was a very fine meal, if only vaguely Hobbity.
We had hot cider, non-mulled, because I’m the only one who likes it mulled. I like some wine in it, too, but it wasn’t that kind of party.
Or was it?
Roasted apples, by the way! Yes. So easy and delicious. A quick, easy side dish that would go with lots of cold weather foods.
SUNDAY
Yummy things without kids!
Sunday was our 18th anniversary. The kids had hot dogs or something, and we packed a bottle of wine and an assortment of tasty things and ate the by a little fire down by the stream, which is just out of sight of the house, and we had a lovely time.
So then I realized it was time to start the week, and I hadn’t gone shopping yet, and had also somehow unexpectedly run out of money. Like, all of it. So the rest of the week went like this:
You’ll note there was no actual falling down, but there was a lot of falling. I never actually made a meal plan or went grocery shopping in any organized way; I just flailed around in the store on the way home from school several times, and then flailed around in the kitchen until there was something hot on the table.
MONDAY
WILD TURKEY SURPRISE
There was so much grousing about lack of good lunch food, I thought I should make an effort for dinner, so I made sauce out of all the stuff we had in the house, which turned out to be peppers, onions, tomatoes, mushrooms, wine, and ground turkey. I like making homemade sauce, because how fancy is it to add sugar to something that is not supposed to be sweet, because you’re so smart, you know you have to cut the acidity of the tomatoes? I feel like such an insider.
An’ a little bit l’ wiiine . . . and that’s my secret.
Of course the end result is less Godfather and more Tasmanian Devil
But the end result was actually pretty good, mainly because we were starving by the time I got dinner on the table.
I was determined to make something interesting this week. This was not bad.
It is something new to do with pork, anyway, and pork keeps on being cheap. I let it boil too fast for too long, so the meat was a little tough; but the gravy was fantastic. I could have eaten just the noodles with gravy and been happy. It’s definitely easy, and you can do it in a crock pot if you like.
Also, it turns out I didn’t know what “braised” means.
FRIDAY
???
I have no idea. Probably more noodles. I have to finish up Halloween costumes. I’m really counting on the kids being full of candy from their parties today, and thinking less about supper and more about (sigh) gutting and carving ten pumpkins.
This looks like a happy childhood, right?
My therapist says that people underestimate the profound effect of not getting enough sleep. Well, I don’t. Or, I do. I mean, I’m really tired. I feel bad even saying it, because my husband keeps getting up with the kids so I can sleep, but nevertheless.
Question of the week: ‘Attsa matta, you no like-a, HEY, ‘attsamatta for you?
My mother used to eat leftovers for lunch, and sometimes for breakfast. Her method was to take whatever she could find, put it in a pot, douse it with the salsa that she bought by the half-gallon, and stir until it was all hot and horrible. You may think that she did this just so she wouldn’t have to share it with her eight locust children, but she actually liked it that way! Although there is that disconcerting thing that happens to you when you’ve been a mother for a while, when you honestly can’t remember if you like something, or if you’ve just put up with it until it feels familiar, and that’s close enough.
Question of the week: Do you have a crazy food combination that only you think is delicious?
SATURDAY
OMELETTES; HASH BROWNS
Omelettes (mushroom, leftover ham from last week, and cheese) and frozen hash browns, served with a shining lake of ketchup.
There are really only a few times when I feel like we have a really big family. When I stand over the counter cracking 36 eggs into a bowl is one of those times.
I always catch myself thinking, “Why don’t they sell giant bulk egg?” I know they sell bags of frozen egg product, but can’t someone just make chickens bigger, so I can just be like, “I’ll take one egg, please, 48-oz. size, and a hammer. And this lamp, and that’s all I need.”
SUNDAY
HAMBURGERS; CHIPS; ICE CREAM SUNDAES
Hamburgers! Chips! Ice cream sundaes! I’m the best mother ever. Also I let them eat donuts
This meal had such promise. The soup (recipe from Damn Delicious) was very fast to throw together, but it would have tasted much better if we had eaten it right away. But I made it in the morning and let it simmer all day, out of soup habit, and by the time we ate it, tortellini entropy had set in, and the spinach was not a pleasant color. I’ll make this recipe again, but I won’t overcook it.
And next time I won’t BURN IT *sob*. So depressing. I kept telling myself I couldn’t really taste the burn, but people who can’t taste burn don’t have to say things like that to themselves.
Does this look burnt? WELL, IT IS.
The quick garlic cheese bread was quick, and it was bread. I know it was also garlic and cheese because I put those ingredients in with my own two paws, but you sure couldn’t taste either garlic or cheese. It’s good to know there is a quick bread that doesn’t taste like dessert, but I’ll keep looking for a different recipe. And someday, oh someday, I will master the art of Mixing Batter All the Way Down, so I don’t get Surprise Flour.
So these are my new silicone pans! They were $2.99 at Aldi. All my loaf pans are rusty and gross, so I thought this would be a good time to find out if silicone is really so great. So far so good! The loaves popped right out, no trouble. My hope is that some kind of horrible petrochemical leeches into our food and we all turn into monstrous hybrids, half human, half Aldi loaf pan.
TUESDAY
AMAZING SQUASH PORK FOOD
Either I invented something amazing, or I was very, very hungry on Tuesday.
Acorn squash mashed with butter and brown sugar,
topped with raw red onions,
topped with pulled pork,
topped with barbeque sauce,
shoved into my face with unseemly groaning noises.
Yeah, I was probably just hungry.
WEDNESDAY
NACHOS; RICE
According to local son Moe Fisher, “They were so good! I ate until I almost puked!” No picture was available at publication.
THURSDAY
PIZZA
We tried Aldi pizza dough for the first time. It stretched pretty well, and it tasted okay. Kind of tough, but I never know if that’s a bad thing, or just a style of pizza dough. Anyway, it was cheap! I know you can make your own pizza dough, but I don’t feel like it. We make four extra large pizzas.
Oh, that reminds me, I saw an unspeakable thing at Hannaford (which is where I usually buy pizza dough) in the pizza ingredients section:
Bacon Dust Vegetarian Pizza Dough.
Yes. That is what it said. With those words together in one line on the label, like they actually meant something edible.
I tried to find a picture of it, but the closest I could come was this:
Does it make me a jerk that I didn’t blank out the guy’s name? It’s only because I think he’s a hero, that’s all.
FRIDAY
SHAKSHUKA; CHALLAH; SWEET PEPPERS and HUMMUS
NYT:
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.
I’ve never made shakshuka before, but I’ve been assured it’s delicious, especially if you are drunk. Does it count if I wish I were? Here is the recipe we’re going to use.
Since some of the kids have the day off school, we’re going to seize the opportunity of actually being home, and make some challas to go with it. Here is a recipe for making the dough in your bread machine. (I don’t think that your bread machine will braid it for you, though, so you should do that part yourself.)
In the bucket of the bread machine, in this order, put:
1 1/2 cups warm water
1/2 cup oil
2 eggs
6 cups flour (I used bread flour – not sure how important that is)
1/4 cup sugar
1 1/2 tsp. salt
Make a dent in the top and put in
1 1/2 tsp. bread machine yeast
Set it to knead the dough. Watch the dough ball — it should be smooth and elastic and not stick to the sides. Add water or flour if necessary.
When the dough is done, divide it into four pieces. Roll three pieces into snakes and braid them together, pinching it together at the ends. Take the fourth piece, divide it into three, and braid it, too — then lay the smaller braid on top of the larger one.
Grease a baking pan and sprinkle it with corn meal. Lay the loaf in the pan, cover with plastic wrap or a damp cloth, and let it rise in a warm place until it’s almost double in size.
Beat 2-3 egg yolks up with a little water and brush the egg wash over the loaf. Sprinkle it with poppy seeds.
Bake uncovered in 350 oven for 20 minutes until the loaf is a deep golden brown.
You can slice it or tear it into hunks.
***
Okay, I probably wouldn’t have chosen a new recipe and homemade bread for Friday if I had remembered that we’re having a Hobbit birthday party on Saturday, but there it is. We are using a few ideas from An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery.
You know I’ll let you know how it comes out, whether you care or not.
***
Last week, I skipped the InLinkz button, because it was giving me grief, and I didn’t think there was much demand for it anyway; but I’d be happy to put it back if people want. What do you guys think? I’ll keep up the Friday food posts either way.
Question of the week:
What childhood meal are you always trying to recreate?
For me, it’s beef stroganoff. I’ve used lots of different recipes, many fancier than the one my mother used, but I haven’t been able to get it to taste quite as good. Maybe the missing ingredient is walking home from school, trudging up the hill in the snow (we really did live on top of a big hill!), slogging up the porch steps, opening the front door, and stepping into a warm cloud of stroganoff aroma. Mmmmmmmmm.
SATURDAY
Grilled ham and cheese, potato chips
Like I said, grilled ham and cheese, potato chips. We did some prep work for the Sunday meal: I made the risotto for the suppli, and Damien prepped the pork roast so it could sit overnight.
SUNDAY
Columbus Day Feast!
Porchetta Pork I had my doubts about this recipe, because I don’t like that licorice smell of fennel; but by the time it came out of the oven, it had melded together with a symphony of other smells and flavors, and it was
it was
was
wa
oh, sorry, I fell into a short coma thinking about how this pork tasted.
Suppli. I made 28. They looked great, because I didn’t crowd them in the pan for once;
but I was so determined to prevent them from falling apart in the pan that I chilled the risotto too long, and the cheese in the middle didn’t melt completely, even after I put them in the oven after frying. Kind of sad. Still delicious.
Caprese Salad (fresh mozzarella, tomatoes, and basil leaves drizzled with olive oil and balsamic vinegar and salt and pepper)
(this photo is blurry because my eyes glazed over with desire)
and Bruschetta with two kinds of pesto (from jars) and marinated artichokes.
Not the most coherent combination of foods, and it was funny to have an Italian meal without any pasta, but it was all good stuff.
Dessert:
Lemon and strawberry ices.
We were supposed to have cannoli, but no one in town had cannoli shells. I did findthis list of 22 things to do with cannoli filling, but didn’t have time. I would gladly devour any of these.
MONDAY
French Toast Casserole, Cantaloupe, Leftovers
Last time I shared a French toast casserole recipe, I shared the wrong one. I like this one better. I also recommend not using rye bread or tortillas. Bleh.
Cantaloupe: I have recently discovered that it’s faster to take the fruit off the peel than vice versa. So you cut the cantaloupe into quarters, scoop out the seeds, and then slice a grid into the fruit, making sure you go all the way down to the rind. Then you just slide the knife in the end and make the final cut to separate all the chunks from the rind.
Making sure, of course, to be careful where you point your knife.
THURSDAY
Chicken Tortilla Soup and Cornbread Muffins
Tortilla soup:
I wouldn’t say I followedthis recipe from Pioneer Woman, so much as I skulked around in its general vicinity. I skipped a few ingredients, made a few substitutions, eyeballed measurements, and more or less just chucked everything in together at once. It was DELICIOUS. We put sour cream on top. Just fantastic.
I like how she says
Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup!
This is why she’s the expert and you’re just an idiot.
But check out this picture I took! It is easily the fanciest soup picture I have ever taken:
What’s your “Yay, It’s Finally Fall Weather!” dish? Something that you only cook or bake or eat at this time of year. It’s okay if it’s some kind of pumpkin spice bullshit. This is a safe space. Here’s what our week in food looked like:
SATURDAY Cheeseburgers; homemade fries; salad; cookies
Today it’s raining, and we’ve had a few frosts already, and have turned on the heat for the year. Love that cozy smell of toasted dust. But last Saturday, it was still warm, and Mr. Husband cooked the burgers outside:About a month ago, Aldi had this American cheese on sale for ten cents a package, so I bought an armful. Check it out: it has pictures on it. Not only that, but it looks like this one one side:and this on the other side:THESE ARE THE SAME TWO PIECES OF CHEESE, FOLKS. God bless America. I made fries using this cold oil method I just heard about. It’s supposed to be easier, less smoky, and just less hassle all around.The first batch definitely was less hassle; but then I had to make about five more batches, and the oil was already hot, so no more newfangled cold oil method for me. But they were good! And I never would have taken the plunge if I hadn’t thought the recipe would make things easier, so I’m glad.Some of the kids sprinkled vinegar on their hot fries. Here I am, dealing with one of the slightly overdone ones:If you squint, it looks almost liturgical.
SUNDAY Beef stew; popovers; apple pie
Beef stew and apple pie are my “Yay, it’s Fall!” dishes. For stew, I use a pretty basic recipe: Cut beef into small chunks, and shake them up in flour seasoned with salt and pepper.In a heavy pot, fry up some crushed garlic in a little oil, then throw the floured meat in, plus the extra flour. Fry it up until it’s slightly browned.Add some combination of water, beef broth, and red wine*.Add in cubed potatoes, chopped onions and carrots, diced tomatoes with juice (canned is fine), and string beans (frozen is fine).Add a few bay leaves, and add more liquid if necessary; or, if it’s not thick enough, make a little roux (flour and butter paste) and stir that in. Cover and simmer for several hours. If you have mushrooms, add them in an hour or so before serving. Oh, here’s a tip for feeding hot foods to babies: mix in a few frozen vegetables. This cools the food without diluting it:Tried this popover recipe for the first time. You make the batter in a blender. I ended up using the standing mixer with the whisk attachment, because a triple recipe of batter didn’t fit in the blender. Popovers are supposed to be light and airy, and they are supposed to puff up to great heights and then collapse when you pull them out of the oven. Mine were kind of dense and hearty, and just kind of sat there looking eggy. Everyone loved them anyway, and they sure were easy to throw together, so I will probably make them again, even if I don’t get the hang of it.I have now used that mini muffin pan exactly three times in six years: once to make mini quiches for a baby shower, once to make bacon roses for father’s day, and once for these popovers. I can’t use the spots in the middle, because I drilled holes in them to let out the grease for the bacon roses. I should have a TV cooking show called “The Stupid Kitchen.” So, pie! I had to make at least one pie before we ran out of apple orchard apples. I think Cortland apples are technically best for pie, since they are flavorful and keep their shape, but I love the taste of Mackintosh the best, so that’s what I use, even though they get mushy. I have plateaued in my pie crust-making skills, so I just bought some frozen ones and threw in a bunch of apple slices with sugar, cinnamon, nutmeg, a little flour, and some butter. Irene helped with the apple prep, but quickly discerned that there were too many damn applesand went to watch Spiderman. *Pinecroft. It’s crazy cheap – maybe $3 a bottle – and it tastes completely okay for all your okay-wine-drinking needs.
MONDAY One-pan roasted chicken thighs with fall vegetables
A new recipe for me from Damn Delicious. I had to buy Brussels sprouts, which are unreasonably expensive, because a woodchuck ate pretty much everything in my garden this year. I planted peas, beans, tomatoes, lettuce, radicchio, spinach, basil, pumpkins, cucumbers, and Brussels sprouts, and every time I went out to weed or water, something else would be gone. Just chewed into oblivion, everything except one pumpkin. It was infuriating.Next year, I’m buying a gun, and I’ll share my recipe for pan roasted friggin woodchuck with the vegetables of vengeance. Anyway, this recipe was a big hit. My family loves anything with a balsamic vinegar taste. I associate balsamic vinegar with light, summery, Italian dishes, but it went really well with this cozy, autumnal meal. It was a really good dish for putting together in the morning and then chucking in the oven in the evening. And it looked GORGEOUS. And it’s a smorgasbord of vitamins, too. I felt like sending a picture to my pediatrician with the heading, “SEE?”Oh, so butternut squash is much easier to peel if you cut the shaft off the round part, and peel them separately. I tried peeling the whole thing, and Benny thought it looked like a phone. I wanted to take a picture of her talking on the squash phone, but she wouldn’t let me, and insisted that she take a picture of me talking on the squash phone. So I let her, while thinking, “This is the kind of precious, overstaged nonsense that makes people hate mommy bloggers.”I’m posting it here because the dog intervened. Also, plus, real reason: look how skinny I look! This is a trick of perspective. I’m super fat right now. Hey, here’s some chicken:
TUESDAY Taco Tuesday!
Just regular old tacos with ground beef and spice from a packet, nothing to write home about. I stopped taking pictures at this point in the week, because it was mainly me driving around for hours and hours, and then me lying down and playing Tokyo to Corrie’s Godzilla:
And yes, that is a treadmill with clothes draped on it.
WEDNESDAY Penne with sausage, peppers, and cheese
Cooked up some sweet sausages, fried up some peppers and onions, added a few cans of diced tomatoes, and mixed it up with pasta, jarred sauce, shredded mozzarella, and grated parmesan, and heated the whole thing in a casserole dish. We ate this meal approximately 946 times after I had the baby, so I’ve shied away from it for a while, but I think it’s time to put it back in the rotation. Another good make-ahead dish.
THURSDAY Hot dogs and beans for the kids; bruschetta and calamari for the adults.
We went out on the spur of the moment. Three cheers for having four teenagers in the house!
FRIDAY Ricotta spinach pasta
This is what we’re having today. It’s a Budget Bytes recipe. Her recipes are really reliable — they turn out just as described, and are usually fairly easy to put together. The ricotta gets creamy and yummy, and it is cheap, and you can totally use frozen spinach. Phew. Made it through the week. What’s you eat this week? And don’t forget the question of the week, la di da: What’s your favorite fall dish?
These are not only delicious, easy to make, and filling, but they are cheaper than making pizza, especially if you use pre-made dough when you make pizza. I find that I use about half the amount of cheese and sauce as I do to make pizza for the same number of people.
We made these with cheese, pepperoni, and some bottled pesto. Spread the outsides of the sandwich with butter mixed with garlic powder and oregano
a promising start to any recipe
and on the inside, spread sauce on each slice of bread, then add a handful of cheese, and whatever filling you like. Then put it together and grill as you would normal grilled cheese sandwich. I like to grill them until they’re golden on the outside, then put them in a warm oven for a bit, to make sure they’re cooked all the way through, because they are pretty thick.
This recipe works well with sturdier bread, like sourdough or something. Or, if you are using softer bread, just make sure the butter is nice and soft, using whatever kitchen tools you have on hand, like a potato masher or an elephant
Hey, I didn’t kill anybody this week. Where’s my medal?
MONDAY
Chicken pesto pasta
Poach chicken breast, then dice or shred it. Cook and drain a bunch of pasta (farfalle/bowtie/butterfly pasta is good for chunky recipes like this. We used penne, because it was what we had, and it was fine), mix it with the chicken, and add in a bunch of pesto*, a bunch of crushed fresh garlic, and a ton of grated parmesan cheese. Add salt and pepper. Serve hot or cold.
*I didn’t even make pesto, I just chopped up a bunch of fresh basil and mixed it with olive oil. Pretty yummy. Better the second day.
This really needed a side dish, but I went to lie down instead.
TUESDAY Meatloaf, acorn squash
I’m the only one in my house who thinks this is funny.
What they don’t realize is that it takes all my effort to resist making a nice perky set of Double D meatloaves.
Acorn squash! So seasonal! My usual recipe is to buy it, put it on the counter, look at it guiltily a few times a day for a few weeks, notice someone has stabbed it with a screwdriver and there is now something squirmy living inside, and throw it in the swamp out back; but here’s the technique we used this time, and it was much more popular:
Cut squash in half, scoop out seeds and pulp, put them face down on a pan and bake at 350 for half an hour. Turn them over, but a blob of butter and brown sugar in each one, and put them back in the oven for another half hour. Tasty.
I feel like we had something else, too, but I forget what.
WEDNESDAY
English muffins, scrambled eggs, hostages, some elderly cantaloupe, quinoa
Definitely a low point of the week, food-wise. English muffins undertoasted, eggs burned, sausages are fine because how the hell do you screw up frozen sausages, cantaloupe dessicated and improperly peeled, and the quinoa, well . . . I bought this pre-flavored, pre-vegetabled quinoa and it turned out looking like something that nobody wants because nobody needs. And it was expensive!
Quinwhat?
THURSDAY
Tacos de Carnitas
Boy, I had really high hopes for this recipe, which I got from the NYT; and it smelled fantastic as it was cooking. TO BE FAIR, I was missing a lot of the ingredients. I think it’s worth making again when I have more stuff on hand, because pork is still cheap; but I was expecting this dish to redeem the entire week, and it did not do that.
It didn’t help that I didn’t fry up the meat nearly long enough after it was shredded, and I think that’s not cilantro. I think that’s parsley. Also, I forgot that corn tortillas are bloody awful when you don’t fry them. Boo.
FRIDAY
Fish sticks, rice, raw broccoli and sweet peppers
The “raw broccoli and sweet pepper” part is the voice of optimism speaking. But I do feel like I can heat up some frozen fish sticks, and probably strong-arm some teenager into making a pot of rice.
In conclusion, this week can eat my poo. Did I say that last week? Well, still.
I’m struggling a bit with InLinkz. I paid the little fee so that entry thumbnails would be displayed at the bottom of the page, but I think you still had to click through last time. Grr. Here’s hoping it works this week. Anyway, I hope you join in! Anything you want to say about food, here’s the place.
We took the baby and drove to Philadelphia on Thursday, so I could speak at the World Meeting of Families on Friday. Philadelphia, it turns out, is far away, and it takes a long time to drive there. The baby thought this was bullshit, even despite the crackers and rice rusks and wagon wheel puffs we kept throwing at the back seat. We have decided that next time we decide to drive to Philadelphia with a baby, we will change our minds, and not. Anyway, here is what we had this past week, before, during, and after our adventure:
SUNDAY FROZEN PIZZA AND ICE CREAM
Sunday we went apple pickingwith my parents, my sister Rosie and her family, and my brother Jacob and his family.Lovely day! Long ride home, frozen pizzas hit the spot.
MONDAY ZUPPA TOSCANA AND PUMPKIN BREAD
This was one of those days where I kept on finishing up some task and then saying, “Okay, NOW I can get started on supper,” and then the phone would ring and I would have to throw the kids in the car and drive around for another forty minutes. As a result, I rushed and scrambled and screwed both recipes up six different ways, but they both survived, and will both stay on the rotation. The Zuppa Toscana is one of those Olive Garden copycat recipes. I didn’t have any bacon for the soup, and used half and half instead of cream, but it was still mighty tasty. I bought sausage in casings and squeezed the meat out, blushing heavily the whole time.Here’s the pumpkin bread recipe. I foolishly tripled the recipe, which was way too much even for us. It made two loaves, a dozen muffins, and a giant casserole, plus a bunch of batter that I just lapped up like the hungry, batter-eating dog that I am. Here’s a picture of Benny helping me make this recipe a year ago, when I had my shit much more together:
Today we were short a few eggs, so we just mushed up a couple of bananas in their place. Sometimes I put demerara sugar on top, sometimes I add wheat germ, sometimes I add walnuts, almonds, or (to everyone’s chagrin) raisins, but mostly I just make the recipe as is — except I double it, which yields 24 muffins and two loaves. They are lovely and moist, and very good for adding to the kids’ lunches; and while, okay, they are essentially cake, pumpkin is a vegetable! It’s a vegetable.
Wheat germ? Settle down, lady. Isn’t it weird when you read something you wrote not long ago and think, “Who is that?”
TUESDAY SPAGHETTI CARBONARA, GARLIC BREAD, HOT FUDGE SUNDAES
Tuesday was my daughter Clara’s birthday. (She’s having a Hobbit-themed party in a few weeks.) Spaghetti al carbonara is a magnificent dish, so easy to make, so easy to accidentally eat several gallons of. We follow the Fannie Farmer recipe. I fried up the bacon ahead of time, then disguised it in about eleven layers of tin foil and hid it in the back of the fridge with a threatening note attached. Once that was done, the rest is really quick to throw together. Really good company dish. For the sundaes, I couldn’t find hot fudge sauce at Aldi, so I made this quick chocolate sauce recipe: Mix together in a heavy pot 12 oz. of chocolate chips and 12 oz. of evaporated milk. Heat slowly while stirring until it’s all melted and smooth, then add 2 tsp. of vanilla. It turned out a little grainy, probably because I kept wandering away from the pot; but it was still rich and yummy, and the birthday girlpronounced it good.
WEDNESDAY CHICKEN NUGGETS, HOT PRETZELS, ASPARAGUS
Asparagus is the natural choice for a meal like this, because you suddenly remember there is asparagus in the house, and it’s not getting any younger. Whenever my mother would serve asparagus, my father would say, “Look, kids, see how much Ima loves you? She took the time to braid each individual asparagus tip!”
my parents
My only other comment is that few culinary events are sadder than overcooked asparagus. It should be really crunchy when it’s done, so it doesn’t lose that nice nutty flavor. I just put a half inch of water in a pan, boil it, throw in the asparagus with a loose cover, and cook it for a few minutes, and then sprinkle some lemon juice over it. I could eat a bushel of it. Then my husband went out and bought a bag of popcorn and a bag of sugar, and then my mother-in-law came over. Then we left town!
ciao
And then the dress I ordered came in the mail. Humph. We managed to get to New York just before the Pope did on Thursday, then we got to Philadelphia just as the World Meeting of Families was wrapping up (I think my talk was the last one) on Friday, then we left Philadelphia just before the Pope got there on Saturday. Because that’s how we do, stuff, okay? We stopped in New Jersey and bought a solar powered waving pope and some salt water taffy for the kids, because certain three-year-olds had extracted certain promises from me before we left. I wish I could tell you more about World Meeting of Families, but I really only went to my event! No time for anything else. We didn’t even get there in time to see the vendors, and we had to leave before everything shut down completely for the Pope. Everyone I met seemed to be having a splendid time, though. Back to the food!
THURSDAY HOT DOGS, CHIPS, RAW PEPPERS and HUMMUS if you’re a kid stuck at home
I think this is what they ate. We had some kind of overpriced pizza with tons of things on it for dinner. First pizza with anchovies on it. Tasty.
Corrie settles in to her hotel bed; wonders where her parents will be sleeping.
FRIDAY RAVIOLI if you’re a kid stuck at home
Buck-a-shuck raw oysters, and then cheesesteaks, if you’re in Philly
We’d never had raw oysters before, and we weren’t super hungry yet, so we got a bunch of buck-a-shucks at some place called The Olde Somethinge. Verdict: they taste fine. They are pretty good with horseradish. No regrets, but no particular reason to ever order raw oysters again, either. (The chicken and fries were for Corrie, after the waiter tipped us off that it would be cheaper to buy her a whole kid’s meal than just fries.) Then we walked around the city for a while
You people of Philadelphia, you live like gods.
until we got hungry enough to look for cheese steaks, which turned out to be yummy, being as they were made out of cheese and steak. Good one, Philadelphia!
yummy little cheesesteak
SATURDAY I dunno. Pretty sure people ate things.
So, Philadelphia! We briefly met some wonderful people, caught glimpses of some gorgeous neighborhoods, and had the impression that it’s an awesome place. I heard someone speaking Spanish with an Australian accent, and watched some Franciscan friars in patched robes patiently, kindly engage a sweaty man with a giant “NEW ‘CHURCHES’ ARE CORRUPT” protest banner. After driving seven hours with a screaming baby who somehow didn’t need to sleep at all that night, and arguing with a front desk clerk who insisted that our room wasn’t paid for, and getting on the wrong train repeatedly, and going to the wrong door repeatedly, and then ending up in the wrong building, and calling people who said they could be called for help, and hearing that their voice mailbox was full, we found ourselves dashing around the Convention Center, which is the size of Rhode Island, trying to figure out where, if anywhere, my credentials were. Seeing our plight, a woman came up and said, “I’m from Philadelphia. Want some help?” She then walked us alllll over the place until she delivered us to the right spot, pointed out the best-stocked bathroom, and disappeared. If I get to Heaven and my guardian angel has her face, I won’t be surprised. Here’s a few pictures my husband took during my speech while he held the baby (him holding the baby was kind of a theme that weekend): That is Bishop Gainer of Harrisburg, much-beloved of his flock.Here is where the audience’s attention started to wander, so I just started singing show tunes: And here I am on the street afterward, suddenly realizing that I’d rather get Pennsylvania Hookworm than spend another second in those heels: Oh, one more: Here is us finally meeting Tom McDonald, who was covering the event for the Register. Corrie could not take her eyes off his hair:Whew! What a week. Then we came home and went shopping so we could eat this week, too, and then watched one of the Pope’s speeches*, and picked the grapes before they withered on the vine, and even caught the lunar eclipse. All Hail my mother-in-law, Helen Mary, who kept everyone happy, healthy, and whole while we were gone; and all hail to my husband, for making the crazy drive and dealing with that crazy baby and crazy me, and carrying a million bags all over creation. He even took a picture of my eyeliner so I would believe him when he said it wasn’t smudged. I think I’ll skip the link-up this week. Let’s do this again on Friday! *** *Me: We’re going to listen to the Pope’s speech now.
Irene: What if I don’t understand all the words he uses?
Me: Just keep listening. Anyway, he’s not one to use really big, fancy, complicated words, like . . . like . .
Irene: Like “metamorphosis”?
Me: Yeah. Wait. Irene, you know what metamorphosis means.
Irene: Oh, yeah.
First, I just wanted to check in with you guys, because I worry.
The last thing I wanted to do was make one more place on the internet where women go to feel bad. That’s not what these posts are, are they? It was just supposed to be a place to talk about food: the triumphs, the tragedies, the baloney sandwiches. Not a place to feel bad!
If you don’t feel like listing/aren’t capable of remembering/are too ashamed to admit what you ate this week, here’s a quick way to participate, without even going into your weekly menu:
FOOD QUESTION OF THE WEEK
What is the kitchen task you absolutely hate, whether there’s a good reason or not?
Me? I hate unwrapping bouillon cubes. Maybe it’s because if I’m making some kind of meal that requires broth, I feel like it should be quick and easy because I’m cheating by using bouillon cubes; but it’s impossible to unwrap ten bitsy little cubes quickly, and I resent every last second of it.
The solution is, of course, to buy powdered bouillon, but I don’t want to, okay?
The other solution is . . . BENNY!
Benny loves to unwrap bouillon cubes. I recommend getting a Benny of your own. In other news, this is the week I finally started going to therapy, because I’ve decided that forty years of getting overwhelmed by things like unwrapping bouillon cubes is about enough. (Probably doesn’t help that my mug says “Looks like it’s time to hang it up!” Shut up, mug. You don’t know me.)
When Iron Man says, “I don’t know what shawarma is, but I’ve always wanted to try it,” I thought, “Me, neither. And ME TOO!”
Most days, I’m the lady in black tights mopping up (except that I never mop), but this Saturday, we all got to be the Avengers.
Oh, the shawarma. You guys, it was easy to make, and it was one of those foods that makes you feel like your head is going to fall off because it just can’t handle this level of deliciousness, but you pull yourself together because you made ten pounds of it but it’s going fast.
I was so disappointed in how this picture turned out. It just looks like food lying on a plate. The reality was . . . so much more.
The recipe for fried eggplant, it turns out, is basically this: Take some eggplant, and fry it. For a few more details, here’s the recipe I used, from “Almost Turkish Recipes.” The sauce for the eggplant, which was also great on the shawarma, was plain yogurt with some mayonnaise mixed in, plus fresh garlic and lemon juice.
I had to restrain myself from buying anything that looked delicious and vaguely middle eastern, but I settled for several kinds of olives, chopped cucumbers, triangles of pita, and a hummus party tray from Aldi. It really could have used some feta cheese, and something with tomatoes to go with all the spicy, savory and creamy stuff. Either just tomatoes, or a tomato-based sauce.
We were a little baffled about dessert. Something authentic would probably have involved dates or sesame seeds, and no one was too enthusiastic about that. So we went with root beer floats. Perfect.
This is definitely going on the rotation. It’s fairly time-consuming (especially since I had ten pounds of chicken thighs to skin, bone, and trim), and you need to plan ahead to marinate everything, and the side dishes got pricey in large quantities; but everyone loved it, and in would be fantastic for a dinner party. We ate every last scrap.
SUNDAY
MEATBALL SUBS WITH FRIED ONIONS; SALAD; ICE CREAM
Saturday was one of those “I’m glued to the steering wheel” days, so I threw theFannie Farmer meatball recipe at my 14-year-old daughter and her friend, and they did a great job turning five pounds of meat into 80 meatballs, which we served on rolls with jarred sauce and fried onions. Fried green peppers would have been good, too, but we ran out of time.
Rather than frying up the meatballs, I put them on broiler pans and cook them at 400. It’s much easier and faster if you’re making a lot, and the grease drains off, and you don’t fill the kitchen with smoke. They also keep their round shape, which is important to me for some reason.
If you are feeling ambitious, the greatest meatball recipe in all the world is from Henry Hill from Goodfellas. Damien makes these sometimes, and they are heavenly, assuming heaven involves meatballs, which it does.
MONDAY
HAM; MASHED POTATOES; STRING BEANS
Great make-ahead dinner. Already-cooked ham was 89 cents a pound, so I bought a big one and sliced it up ahead of time and put it in a casserole dish to be reheated. Made about eight pounds of mashed potatoes and put that in another casserole dish to be reheated. Two bags of frozen string beans, and you have a dinner that looks like dinner is supposed to look, even though I was on the radio at dinner hour.
A nice way to cook string beans is to steam them, then toss with pepper, lemon juice, and sliced almonds. Easy and delicious.
TUESDAY
CHICKEN BURGERS, CHIPS, SALAD
This is a “You guys go eat, Mama’s going to go lie down and let the baby hit me in the face for a while” meal. Does the trick.
WEDNESDAY
BEEF BARLEY SOUP; BEER BREAD
Because it’s fall, so we can have soup! 87 degrees, but still, fall!
I make soup all wrong, but I don’t care. Also, I used steak instead of stew meat, because it was cheaper. To satisfy my thrill-seeking gene, I play fast and loose with rules about cuts of meat.
Basic beef barley soup recipe:
2 lbs beef
two carrots
one large onion
six cloves of garlic
two small cans of diced tomatoes
3/4 cup wine
eight cups of beef broth
red wine
about a pound of mushrooms
2/3 cup uncooked barley
I diced the meat and threw it in a heavy pan with some olive oil, diced onions, diced carrots, and crushed garlic.
When the meat was almost done, I put it in a pot, and added a bunch of beef broth, some water, two cans of diced tomatoes with the juice, and a few glugs of wine, plus sliced mushrooms, then let it simmer all day.
About 40 minutes before dinner, I added the barley, then seasoned it before serving.
Remember, barley isn’t like rice or pasta — it needs extra time to get tender. This soup is also great with farro, or you could add small pasta, like orzo, or even rice.
This does NOT need extra salt, because the broth is salty; but lots of pepper and maybe some red pepper flakes are nice. You could also add celery, string beans, or whatever vegetables you have lurking about.
Here’s the recipe for beer bread. This turns out great every single time. I mixed the dry ingredients ahead of time, and added the beer right before it was time to put in the oven, so it felt like it took no time at all to make.
Benny saw me pour a half cup of butter over the batter, and said, “Oh, dat is beautiful.” Dat’s my girl.
THURSDAY
TERIYAKI PORK STIR FRY OF GUILT; RICE
Another “Mama’s dying; here’s some meat” day. This time, one of my other teenage daughters saved the day.
Slice up a bunch of pork, saute it, drain the juice, steam a bunch of frozen veggies, mix them together with some bottled teriyaki sauce, and serve with white rice.
She took this picture. Is it just me, or do those fancy-cut carrots look like they’re looking down on me? Shut up, carrots. You don’t know me.
FRIDAY
TUNA BURGERS, CHIPS or FROZEN FRIED; ONE VERY TIRED SALAD
This is what’s on the menu today.
Tuna burger recipe:
One can of tuna, drained, plus half a cup of bread crumbs and one beaten egg.
Mix together, form into two patties, fry in a little oil.
Dense and serviceable; suitable as bachelor chow. I’m sure you can fancy this up in some way with chives or what have you, but I’ll let you figure that out.
***
I noticed that last week, the InLinz link-up didn’t include thumbnails, and you had to click through to see other links. That’s what I get for not reading the fine print. Should be fixed now! Thanks to everyone who forged ahead and left a link anyway. I am really enjoying these windows into other people’s kitchens. Because I like to look into other people’s windows. Shut up, you don’t know me!
Leave a comment or a link, and don’t forget to link back here! And don’t let the bouillon cubes get you down. They don’t know you.
Alternate title for this week’s dinner round-up: This Is Why I’m Fat. Hey, if you have to die young, might as well die young while full of cheese. Specifically, feta, parmesan, mozzarella, pepper jack, cheddar, and provolone, all in one week. And we’re not even vegetarians. The cheese was just to help all the meat find its way around. Whee!
At the end of the post, there will be a little blue InLinkz button, so you can add your own post; or feel free to leave a comment. You don’t have to be a fancy pants chef! This is just a place to talk about food, the good, the bad, and the cheesy. Don’t forget to link back to this post!
Here’s what we had this past week:
SATURDAY:
OMELETTES TO ORDER, HARSH BROWNS, HOSTAGES
To you, that’s “hash browns” and “sausages.”
Everyone likes omelette night. Anything made to order is always a hit, if somewhat complicated.
Their choices were mushroom, feta, pepper jack, fried onions, ham, and tears of a mermaid
Was there even any promotion for this movie? It’s fantastic. One of my all-time favorites, just bizarre and hilarious, and feast for the eyes.
which is almost as good as a feast for the mouth.
I was never able to make decent omelettes, or anything else that involved frying, until I got a decent pan. I use this T fal stainless steel 12-inch pan, and it turns out I’m not actually a terrible cook! I just had terrible pans. So that was nice.
SUNDAY:
BBQ PORK RIBS, CORN ON THE COB, COLE SLAW
Pork was still on sale, so my husband made a dry rub from what we happened to have in the cabinet, which happened to be brown sugar, white sugar, garlic powder, salt, pepper, cumin, chile powder, and paprika, and he grilled the ribs outside.
with some help
I honestly thought it was going to be too sweet, but holy cow, they were fantastic. The sugar turned into this glorious, savory, mahogany, yes-life-is-worth-living glaze, and I made a complete pig of myself.
My oldest daughter made a wonderful coleslaw with a recipe I can’t find at the moment, but it was pretty standard. We don’t have a food processor, but the cheese grater works well enough. We didn’t have buttermilk, either, but used some plain yogurt instead. (You can also make a buttermilk substitute by adding a splash of vinegar to regular milk and letting it sit for a bit.)
My husband had the day off for Labor Day, so he and my third daughter made his sumptuous chicken cutlets, which involves pounding the chicken flat, breading, and frying it, and then topping it with a basil leaf and a slice of provolone, and then garnishing the whole thing with a ladle of homemade tomato sauce, so it all melts together.
The recipe is here, on Deadspin, which has many wonderful recipes, all full of cussing (which I can totally deal with) and a lot of extraneous narration (which I cannot deal with, but my husband can). I cannot say enough about this dish. It is so good. So good.
SO GOOD!
I tried a new roasted broccoli recipe from Damn Delicious, and I added a bunch of sliced mushrooms. It was tasty, and the recipe was super easy, but I will roast it longer next time, and probably dry off the broccoli better. It turned out a little damp. Probably the mushrooms added moisture, which I had forgotten they would do.
My daughter had made chocolate chip cookies the other day, and we miraculously had leftovers, so we used them to make ice cream sandwiches.
critically acclaimed
TUESDAY:
TACO TUESDAY!
I have no idea if we’ve always had tacos on Tuesdays anyway, or if the Lego movie made us do it, but we sure have tacos on Tuesdays a lot. We love this movie, too, by the way. So weird and funny and sweet.
We’ve also figured out where to store the tortillas so they’re safe from the infamous ravening tortilla hound, who just can’t help himself.
WEDNESDAY:
SPAGHETTI WITH SAUSAGE AND MEAT SAUCE
The completely wrong dish for a brutally humid day, but oh well. We had leftover (unseasoned) ground beef from the tacos, plus leftover wonderful sauce from the chicken cutlets, so I added those things to Aldi’s jarred sauce, which is not bad at all, and cooked up some sweet Italian sausages.
I seem to recall salad.
This is Corrie just casually crawling away from a devastated omelette. What she did to the spaghetti was even worse.
THURSDAY:
PIZZA
Lovely pizza. One pepperoni, one olive, one olive and basil, and one basil, pepperoni, and red onion.
my pretties
I like to put the toppings under the cheese, so they don’t get dried out in the oven; and I like to sprinkle garlic powder, oregano, and grated parmesan on top of the mozzarella, to give it a nice crust.
FRIDAY:
MAC AND CHEESE
This is what’s on the menu today. I use the Fannie Farmer white sauce + cheese recipe, but I tend to throw in a lot more cheese than is called for. I don’t even know how much I use, but it’s a hell of a lot more than half a cup. “Half a cup of cheese” is not even a thing, as far as I’m concerned.
For a topping, I either mix together melted butter and breadcrumbs (I find this technique easier than buttering each individual breadcrumb, ho ho), or else crushed Ritz crackers, because there aren’t enough calories in eleven cups of cheese.
***
My goal for next week: less cheese, more vegetables. Corrie’s goals remain the same: EAT EVERYTHING.
Here’s the promised pork chop post from Friday’s “What’s for Supper?” post. Some nice ideas here, collected after I asked Facebook what to do when I had a bunch of thin pork chops and no exotic ingredients. Sorry about the terrible formatting. Today, I let the computer win.
Oh, and here’s what I finally ended up making: just regular frickin’ pork chops:
The secret ingredient is frickin.
***
ABOUT 50 EASY THINGS TO DO WITH PORK CHOPS
***
Salt, pepper, dip in flour, shake off the excess, and cook in a frying pan.
Flour keeps them moist, and gives them color. Add some butter to the oil while they’re cookingOne of my boys’ favorite meals is when I bread & fry pork chops. I serve it with rice & a sweet/sour sauce of equal parts brown sugar, soy sauce, & ketchup. Kind of Asian & really yummy (though the breading & frying takes a while).1/3 oj, 1/3 soy, 1/3 italian dressing. pour over chops, let them soak. When you’re ready in the evening, Broil chops. Serve with sauteed apples and a salad. Pork chops with delicious pineapple marmlade is insanely good. Orange works, too. Anything citrus, really, perks it up beautifully.
My Grams always made chops with sauteed onion, cream of _____ soup (usually mushroom, but whatever you have on hand works–unless it’s chicken…a little too Frankenstein for me. wink emoticon ). She’d cut up potatoes and add them once the chops were browned, and then pour in the soup, and slow-cook on the stove top for a while–long enough for the potatoes to be done anyway. DELICIOUS.Some Italian dressing and lemon juice. Crockpot. Make some rice. Microwave frozen vegetabkes.
Balsamic vinegar, honey and shallots – just sear them, remove, throw bv, shallots and honey in and let bubble for a few minutes. throw chops back in and cook a little more. Done. There are kinder, gentler ways of doing this recipe but who has the time?Balsamic dressing mixed with Dijon mustard
Smother those suckers
Season as you like, brown both sides in a big skillet, add a couple of sliced onions and let them saute a bit, add lots of beef broth, simmer for 20-30 minutes, add a little cornstarch/water and boil to thicken the juice a little. serve with rice. Family favorite here smile emoticon (the onions are the key to the flavor)
Soy sauce, garlic and ginger (fresh, if you can!)Sliced apples, cinnamon, alcohol of choice (beer, wine, etc), butter, sage or rosemary. Serve with egg noodles or rice.
Dip in egg, bread crumbs and pan fry on each side just to brown, cook spaghetti, put pork chops on top of noodles and pour red sauce over top, bake 350
serve cereal.Cereal, the other other white meat.
Dice an onion and slice a bell pepper (not a green one) if you want to use one up. Slice up a few stalks of celery (1/2 cup or so) Layer chops, onion/pepper/celery, and one can of diced tomatoes in a large skillet and sprinkle dried parsley, salt, pepper and a few dashes of gar
lic (you can add a clove of garlic with the onion if you have fresh, instead) over top. Simmer for one hour on stovetop. (If you want to double, you can do it in the oven in a 9×12 at 350 for an hour, but it’s better on the stove…I’ve done two skillets before!) Serve with rice. We call it “Pork and Veggies.”
brine them for an hour in salt water in the fridge, then just salt and pepper and pan fry or brown them in the pan and finish in the oven.
You have soda (Coke) in the house? You can cook it down to a great glaze and then fry the chops in it.
Sweet and Sour Pork III Recipe You can sub out the pinapple for other fruit. We did mango, but I bet almost anything would work in a pinch.
Smothered Pork Chops Recipe
Here is an simple way to make sauteed pork chops smothered in a scrumptious gravy.
Fry up some onions, put the chops in a baking pan, mix the onions with some cream of mushroom soup and 1/4 cup of milk, pour it over the chops, throw it in the oven covered at 350 for an hour. serve with rice.
I was going to make slow cooker ranch porkchops. Google the recipe. You know, if this baby ever stops screaming.
Do you keep minced garlic on hand and onions? Cook together with a bit of salt and pepper, some oregano and Rosemary. Then remove and cook two cups of basmati rice (you want basmati because it cooks pretty fast). It will retain the flavor of the chops and is delish.
This is one of my husb’s favorites: pound them even thinner, dip ‘em in raw egg, roll ‘em in bread crumbs, add any seasonings you want (I usually add garlic and onion), and pan-fry them for a couple of minutes and voila! A dinner that everyone will eat. If the kids are willing to wash their hands, they can do the prep and that makes them happy too.
Chopped apples and a little cinnamon bake them together.
Baked with cream of mushroom soup spread over them, serve with rice.
Soak em in honey and whiskey and grill them.
My mom always just cooked them in some butter and put garlic salt on them, served with veggies and mac & cheese. It was cheap and easy.
Salt and pepper, a can of cream of mushroom soup, and some sliced mushrooms and onions… it’s easy — takes about a half hour — and it makes a gravy too!
2 cloves garlic chopped, 1/2 tsp ground cinnamon, 1/2 cup soy sauce…marinade for as long as possible (the longer, the better it tastes), and fry up in oil about 4 minutes on each side.I am a terrible cook and my picky kids will actually eat this.
Just pan fry them after coating in flour, salt, pepper. Yum.
Slice some potatoes up as thin as you can, mix with a can or two of cream of mushroom soup, add some garlic and paprika, stick the chops down in the soup on top of the potatoes and cook for 1 hr. All you need to add is a salad or whatever veggie you have around.
Fr Leo FOR THE WIN. I’ve used this maranaide for every form of pork, from skewers as recommended, to pork chops that I then cooked in a skillet, to crock pot.
Rub them with olive oil, powdered ginger, rosemary and black pepper, then pan sear them.
I like them pan fried or broiled with nothing but salt pepper and dried thyme oh and olive oil
Here, all pork chops must be panfried, then pan gravy made from the drippings and butter, flour, and milk… And served with a heaping pile of bread and gravy. It is one of my favorite, if not it all healthy, meals.
Mix jam and a little creole mustard (or dijon or anything). Lay the chops out on a broiling pan, brush with mixture. Broil on one side (2-5 minutes max), flip, brush again, broil again (2-5 min max). Done!
Brush with oil, coat with a mix of half Italian bread crumbs and half Parmesan cheese, with a bit of garlic powder and pepper. Bake in foil lined pan at 350 for 50 minutes. So good, SO easy.
Pour a dab of Louisana Hot Sauce on each one both sides and spread it out thin and sprinkle sea salt, pepper and garlic powder over that and bbq.
Bake them with 5-spice or just salt and pepper, or marinate with soy sauce and bake. Slice into bite sized bits and set aside. Cook rice or brown rice the usual way. Set aside. Scramble some eggs a bit dry. Set aside. Sautee some bite-sized vegetables in oil and set aside. Mix them together in a pan, sauteeing with a little more oil until warmed together. Fried rice.
ooo thin chops… very easy: brush with BBQ sauce and put them on the grill, about 5min each side. If you prefer a very quick stove top choice, dredge in flour seasoned with salt, pepper, (cayenne pepper if you like it up a notch), rosemary, and saute in olive oil. also 5 min each side. By very thin, I assume you mean less than half an inch.
Crush juniper berries, salt and black pepper together, and rub into the surface. Bonus: juniper is gin flavour!
Salt pepper and Rosemary. Pan cook or broil.
Per 4 pork chops: 1c of chicken broth, 1t of orange zest, 1t of ginger, 1t of garlic all simmered. After simmering for a minute, toss in chops and a sprinkle of red pepper flakes and cook until soft
I use a pyrex dish and add sauerkraut, including liquid. real easy and good.
