Can’t remember the last time I was so glad to see a week be over. The food was good, though. Here’s what we had (carb counts at the end of the post):
Grilled ham, cheddar, and apple sandwiches; onion rings
Sometimes you show up at Aldi, and in the place where there’s supposed to be those wonderful, heavy sourdough loaves, they just have a torn-up bag with some stale, loose bread sprinkled around on the shelf. So, with a heavy heart, you buy some ciabatta rolls instead, and ask your husband to make dinner.
Sliced cheddar cheese, deli ham, slices of Granny Smith apples, and a little mayonnaise on the outside to help it fry nicely. Lemon meringue pie was supposed to be for dessert, but I got started way too late. The onion rings were from frozen, obviously.
Gochujang pork ribs, rice with nori, raw broccoli; lemon meringue pie
I set the pork to marinate the night before, using a double recipe of this sauce:
5 generous Tbs gochujang
2 Tbs honey
2 tsp sugar
2 Tbs soy sauce
5 cloves minced garlic
But I didn’t feel like slicing the pork up, and I didn’t feel like slicing up carrots or onions, even though I had splurged on a real working $7 food processor from the Salivation Army. So I just dunked the meat in the sauce and walked away. I just walked away! Well, I sat on the couch and drank gin. On Sunday, Damien cooked the meat on the grill, and it was fab.
But someday soon, I’m going to go the whole nine yards and make bulgoki. We did have seaweed to wrap up the rice in. Guess who likes seaweed? The cat. Too bad.
I made some sort of promise regarding lemon meringue pie to a certain Amelia Bedelia fan, and it seemed like as good a time as any to get that over with. Oh lord, what a pain in the neck. I even bought ready-made crusts and bought boxes of pudding mix, but it still consumed far, far too much time. So much stirring! Meringue is pretty easy to make, though. I bought four boxes of pudding, for some reason, so I had way more pie filling than crust; so I filled up a bunch of ramekins.
Simcha Fisher, Person Who Owns Ramekins. Take that, alumni association.
Hamburgers, chips, strawberries
Nothing to report. I was expecting Damien home not too late, so I just made burgers for the kids, and set aside the ones for the adults to cook later. Then, after watching the kids tear into their burgers, I made myself a burger. What, do you want me to get anemic?
Kielbasa, red potato, and cabbage with mustard sauce
A good one-pan meal, pretty popular. You just chop up kielbasa, slice up potatoes, and slice up cabbage (just don’t call it steak!), oil and season it, and shove it in the oven. The sauce is good, but way too oily in the recipe from Budget Bytes. I changed the proportions to 1/2 cup olive oil, 4 Tbs red wine vinegar, 3 Tbs mustard, and 2 Tbs minced garlic, plus plenty of salt and pepper. Much better.
As you can see, I had parsley in the house. I’m a big believer in fresh parsley. I don’t know if it actually makes food taste better, or if it just signals to the 8-year-old in my brain, “ooooh, we’re going to get something fancy!” but I like it.
How, do you wonder, do I manage to fulfill all my obligations and still produce a fabulous meal for my family at the end of the day? Really all you have to do is plan ahead. Specifically, eighteen years previously, you give birth to a daughter who will one day offer to make enchiladas for supper. And there you go.
She used Pioneer Woman’s recipe. I mysteriously only bought half the sauce we needed, but they truly did not suffer by not being smothered into hot tortilla flab by all that sauce. I may make them this way deliberately in the future. So good.
Chicken and chickpeas, yogurt sauce
This meal is normally almost panic-inducingly delicious, but I skipped a few steps, and it was just quite good, instead. I had about ten pounds of chicken thighs and 64 ounces of Greek yogurt to work with, but was short on red onions, and lost my cilantro altogether (but still had parsley, as you can see). I also would have liked some pita bread, and some grapes or pomegranates. Still, a pretty meal, and tasty.Full recipe in this previous post.
These particular chicken thighs had tons of skin attached, which is perfect for this recipe.
Check out that skin. It would make a meal in itself, if you’re some kind of a weirdo.
I was too impatient to let the chickpeas and the onions get crunchy. Will definitely keep making, but the extra steps and garnishes are worth while.
I took tons of pictures, so here’s another one:
Mustn’t waste film.
Ziti with jarred sauce
But I’m not going to swear I won’t be sneaking into the bedroom with a platter of sopressata, mozzarella, and sun dried tomatoes, just in case there’s a husband in there who likes that kind of thing.
And now for the carbs. I really struggled with working out carbs this week. I don’t know if my brain was just sluggish, or I chose recipes where the math was especially vexatious, but it sucked. If you’re cooking for a diabetic, please be alert when using my numbers!
GRILLED HAM AND CHEESE SANDWICHES:
I don’t seem to have written this down. Ham, cheese, mayo, and pickles are all low- or no-carb, though, so you just have to count the bread and apple.
10 Tbs gochujang: 100
Lemon meringue pie:
30.6 per 1/8 pie
hamburger with salt and pepper: 0
CABBAGE, POTATO, KIELBASA:
cabbage: 4.1g per cup
2 Tbs green enchilada sauce: 2.25g
chicken, salt, pepper, chili powder, oil: 0
cheese: 2 Tbs., .5 g
salsa: (doesn’t want)
CHICKEN AND CHICKPEA:
Greek yogurt: 35g
chicken thighs: 0
yogurt 35g per 32 oz/65 Tbs
lemon juice :0