What’s for supper? Vol. 67: Tiramiswho?

It’s a race against time as my battery dies, so never mind the intro, here’s the weekly menu:

SATURDAY
Nachos, root beer floats

Very basic. Tortilla chips, seasoned ground beef, cheese on top, served with sour cream and salsa. No complaints. Oh, I happened to have some cilantro, which I used copiously.

nachos-with-cilantro

I even took some off before taking the picture, because I’m not kidding about the copious, but then I put it on again before eating it. I try hard to taste cilantro as soapy, but it just tastes like freshness, hope, and summertime to me. You are all crazy and I refuse to affirm your stupid life experience.

SUNDAY
Antipasto, fettucine with ragu, garlic bread, tiramisu

Sunday was my husband’s birthday, and he wanted nothing more than to spend the day cooking, so I let him. I also let him take the kids sledding. My generosity is boundless.

The antipasto dish was nothing inspired, just some fresh mozzarella, dry salami, and olives and marinated artichoke hearts, served with pita chips.

The ragu, however, was completely amazing. He used two pounds of ground pork and one of beef, and by the time it was done cooking, the meat was velvety. You will read this recipe and think, “Well, this is just a meat sauce,” but it’s not. Try it, trust me. It’s heavenly.

ragu

 

You could almost feast on the smell alone, but then you also get to eat it! This picture is so sadly inadequate. The worst thing about winter is that by the time it’s dinner time, it’s too dark to take a decent picture with my rotten camera. YES, it’s the WORST THING.

Here is the tiramisu recipe he used. He made it the day before, so it soaked all night. Benny helped him by putting on a tutu and licking the beaters.

benny-licking-mixer

He also grated a chocolate bar over the top before serving.

tiramisu

The tiramisu was perfect. Never had better anywhere. I woke up in the middle of the night with a horrible stab of guilt because I forgot to put birthday candles on it, but I suspect I am the only one losing sleep over that.

MONDAY
Beef vegetable soup, beer bread

This was supposed to be beef barley soup, but I forgot to put barley in. It had a great flavor, but it was weird to have an obvious missing ingredient. It was like listening to someone with a not-unpleasant speech impediment. It doesn’t bother you, but it’s hard not to keep noticing it.

I fried up minced garlic with diced onions and carrots in a little olive oil, then added strips of a chuck roast or something, and fried that until it was almost done.
Then I added a can of diced tomatoes, a few cups of beef broth, a bunch of red wine, and a bunch of sliced mushrooms and some pepper, and let be cozy in the slow cooker all day.

We also had two loaves of beer bread, which I got my teenage daughter to make. For reasons I trust I don’t need to explain, we had some leftover chocolate bock (ptui, ptui) in the house. I mean that I trust I don’t need to explain the “leftover,” as in “undrunk,” as in “not ever,” as in “chocolate? Why would you do that to beer?” part. I can explain why it was in the house in the first place, but my battery is dying fast and I don’t have a charger today. So I’ll just give you the recipe and let you know that beer bread tastes fine with chocolate bock, and getting baked for an hour is a fitting sentence for the crime of being chocolate bock.

TUESDAY
Chicken nuggets, baked potatoes, peas

All undercooked! I like to have a theme.

WEDNESDAY
Slow cooker sweet and sour chicken mango wraps, rice

This was my new recipe for the week, from A Year of Slow Cooking. I liked it! I’m predisposed to like this website because she’s got several recipes tagged as “flops,” to warn you away from trying them. I appreciate that approach to cooking and to blogging.

I made one crock with just the jam and soy sauce, for very mild chicken for timid children, and one with all the stuff, jalapenos and ginger and everything. The flavor was great. I took a terrible picture which will probably dissuade you from trying it, but I recommend this dish.

chicken-mango-wrap

It would, as the website says, make a nice light summer meal. I also bought some spinach-imbued wraps for those who can’t see their way to clear to wrapping up meat in lettuce, and those were good, too.

THURSDAY
Quesadillas, chips, carrots

I had “grilled ham and cheese” on the menu, but I bought shredded cheese, apparently thinking of quesadillas, so that’s what we had, because there are always millions of tortillas in the house. Benny insisted on grilled ham. No cheese, just hot bread with ham in it.

FRIDAY
Giant pancake, scrambled eggs

 

BYE, WEEK. I HATED YOU.

And now I have a yen for some new kind of meat soup. Who’s got something exciting for me to try?

6 thoughts on “What’s for supper? Vol. 67: Tiramiswho?”

  1. Oh that tiramisu looks heavenly! Hungry for some right now!

    I happened to make a crock pot chicken vegetable soup this week which tasted better than the title sounds. Everyone here ate it! This recipe serves 6 – 8:

    In a microwave safe bowl mix 2 chopped onions, 6 garlic cloves smashed in a garlic press (or 2 Tablespoons from a jar), 2 Tablespoons olive oil, some salt and pepper – microwave on high for about 5 minutes until softened. Stir a couple of times during the 5 minutes.

    Add the onions to the slow cooker, along with: 8 cups chicken stock (or I used bullion cubes), 3 boneless chicken breasts, 1 14 oz can diced tomatoes, some dried herbs if you are feeling fancy.

    Cook 3-4 hours on low, then take out the chicken breasts. Turn to high setting, add 1 sliced zucchini and 1 cup of small pasta (I used orzo, but shells or elbows would be great). Cook on high for 30 minutes.

    After 30 min, check that the pasta is cooked enough. finally, shred or chop chicken breasts, add back to the soup along with about 1/4 c. pre-made pesto sauce or more to taste.

    Yum! Served with some bread. Everyone was happy, made good leftovers too.

  2. Thank you for the link to the ragu recipe. I lost my awesome recipe.

    As for my cooking week, I cannot remember most of it.

    However, I had to provide potluck dishes for 1) my husband’s K of C Christmas party (they have it in January because everyone is so busy in December, and January is so long, cold, and boring), and 2) my Secular Franciscan Christmas party (same reason, see Item 1).

    I decided to make two shepherd’s pies. I bought two bottom round roasts, and cooked them separately in my slow cooker the day before each event. I used a slow cooker liner. Whoever thought this innovation up should get a gold medal. It saves the aggravation of waiting until the crock is cool enough to wash. Just remove it when you are done cooking, and there is no gunkiness to clean. Voila.

    For each shepherd’s pie, I did the following:

    I put the roast (frozen) into the lined crock pot and set it to warm. I added a bottle of the cheapest red wine I could find, dumped it in, and left the house to go to work, allowing it to cook for 10-12 hours.

    When I got home, I gingerly pulled the roast out (it was falling apart), placed the meat in a 13×9 pan, removed all visible fat, and shredded it with two forks. This took all of 5 minutes. If you are so inclined, add a few dashes of Worcestershire sauce, or maybe a tiny bit of fresh or dried crushed rosemary.

    I got a bag of frozen mixed veg (corn, carrots, and asparagus pieces), and stirred it into the meat. Any kind of veg is fine. I have used corn and peas, or just corn, but anything you like.

    Then I added 3 cans of Campbell’s Beefy Mushroom soup and combined it well with the meat and veg. Or you can use another variety of cream soup (or cheese soup – maybe nacho cheese soup!) if you would prefer.

    Lastly, I spread 3 containers of Bob Evans mashed potatoes on top. For the K of C guys, I used the loaded baked potato variety (bacon bits, cheddar, and a wee bit of chives). For the Franciscans, I used the plain variety. Or just make your own mashed spuds.

    Before each event, I baked the shepherd’s pie at 350 degrees for 45 minutes or so, uncovered, just to get it well-heated all the way through. There was a little brown tint on top, which looked fine.

    I got mixed reviews. The K of C guys wolfed it down and begged for more. They think I am Ina Garten on crack. Bless their hungry hearts.

    The Franciscans left more than half of it uneaten. It was a potluck, so they may have been just taking a taste of everything. Or maybe they were being penitent and humble. Or maybe they were fasting. Anyway, my husband and I get to eat what is left, and we like it.

    I really enjoy the Friday columns. I admire the effort you put into getting good meals together for your family, and the fact your husband and the kids help, too. Cooking and other housework is a great thing for kids to learn. It doesn’t do them any favors for mom and dad to do it all themselves. They will be able to look after themselves when the time comes! God bless you all!

  3. I’m continuing to feed my children from my pantry and freezer. Lots of tuition to pay this month. My hoarding habits are coming in handy.
    Saturday: don’t remember
    Sunday: potato skins, little hot dogs, meatless nachos, and cheese fries
    Monday: Roast beef mashed potatoes and peas
    Tuesday: veggie burgers made from cans of refried beans, some breadcrumbs, an egg, and a few spices. Came out fine. Boys also ate Dino nuggets. I also had salad. What a shame there were no vegetarians at the table. I may never buy a Morningstar Farms product again. Have to try these again substituting almond milk for egg so I can confidently feed the occasional vegan who darkens our doorway.
    Wednesday: chicken vegetable stir fry with that Green Giant riced cauliflower. Not bad! Even my picky kids ate it. it’s not real rice but it was good enough and so much healthier.
    Thursday: Meatball hoagies
    Tonight: Will be a mishmash of kraft mac n cheese, canned soup, grilled cheese.

  4. I do a basic Italian sausage soup. I fry up Italian sausage, garlic, and onions. I add beef broth, a can or two of diced Italian tomatoes, some red wine, a can of white beans (any beans can do), some parsley, salt and pepper, and if your kids are willing, frozen spinach. Really good and healthy and super easy! Plus you can add or delete any items.

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