We have hurtled through another week! I did a few site updates, so let’s see if the new “jump to recipe” thing works:Jump to Recipe
Works? I think it works. Here’s what we had:
Easy peasy. Damien cooked the ground beef and added some sort of proprietary blend of seasonings, and I dumped it over some chips and shredded a bunch of cheese over it and slid it in the oven. We had salsa and sour cream and cilantro.
If you squint, it looks sort of like salad.
Roast beef sandwiches, onion rings, veg and dip, strawberry shortcake
I had worked up a wonderful migraine overnight, which turned me into a blob of glup, so I stayed in bed for most of the day while someone covered my faith formation class and Damien took the kids to Mass and made dinner. He seasoned the roasts and sauteéd them in a pan, then put them in the oven to roast slowly. We had the sliced meat on rolls with provolone and horseradish sauce and tomatoes.
I put mine in the oven to toast up. If I were running away from the Visigoths and had a sandwich with me and someone said, “Would you like that toasted?” I would take the extra time to toast it.
My MIL came over with strawberry shortcake. It looked very promising, but my head was just starting to recover by evening, and I didn’t want to jinx it with anything sugary.
Beef orzo soup, pumpkin cranberry walnut muffins
A much-loved cold weather meal in this house. Jump to Recipe
This was supposed to be beef barley soup, but I forgot to get barley, so I subbed orzo, which was a little disappointing in the texture department. Beef, carrots, onions, tomato, garlic, wine, beef broth, salt and pepper, mushrooms, some kind of grain, and that’s it. Bay leaf if you’re fancy. Always a hit.
I had it for lunch as the week went on, and the orzo got bigger and bigger.
When it becomes one single mighty grain of orzo having within it all soupiness, then it’s time to rinse out the pot and start over.
The kids have also been clamoring for pumpkin muffins. Jump to RecipeI made 12 regular:
and 12 with dried cranberries and chopped walnuts. I may have gotten a little carried away with the stir-ins.
They turned out more like cranberries and walnuts trifles with a light coating of muffin.
One cheese, one pepperoni, one pepperoni with leftover provolone, one olive, and one mushroom, onion, olive, and provolone. Corrie has been very, very busy in the kitchen this week, and cut up a bunch of mushrooms of her own initiative. Come to think of it, that explains why I discovered an entire garlic clove, still in its wrapper, baked right into the cheese. (Yes, I ate it.)
Cheesy chicken chili with bacon, corn bread
This is one of those recipes that has “crack” in the title, and yet doesn’t contain any cocaine at all. I think they mean “bacon, cheese, and ranch flavoring” and I will acknowledge that that is a fine combination, but that is as far as it went.
Chicken, tomato with chilis, corn, black beans, pieces of bacon, cream cheese, ranch dressing powder, and some seasonings. Dump it all, cook, shred the chicken, and put shredded cheddar on top. I wasn’t expecting it to taste sophisticated, but it definitely looked easy and flavorful. The most labor intensive part was cooking and chopping the bacon.
This is a crock pot recipe, but it was almost 5:00 before I got started, so I used the Instant Pot. Which would have been fine, except I chose 15 minutes, and that wasn’t quite long enough. So I put it in for another 8. The thing about the Instant Pot is that if you cook something for 8 minutes, that means waiting about 10 minutes for it to come to pressure, then cooking it 8 minutes, then releasing the pressure for another 5 minutes. This is fine, as long as it’s what you’re expecting. It’s less fine if you are winging the recipe and have to go through the process twice so you don’t die of salmonella.
Of course there was little chance of that happening since not one of the kids even tasted it, even though it had bacon in it. I thought it tasted pretty good. It definitely had that “everyone at the potluck wants my recipe, tee hee hee!” flavor to it.
I also made corn muffins, for reasons unclear. It used to be that only I was the one who liked corn muffins, but my taste for them has decreased over the years, possibly soured by loneliness and crumbs. It also doesn’t help that every time I say “corn muffins” someone says “OH HONEY YOU DON’T KNOW WHAT YOU’RE SAYING” and I get a long treatise on pre-industrial revolution corn and how sugar factored in to perceptions of class, and how people who don’t use cast iron corn-shaped molds can just go straight to hell, bless. Just let me make my bad muffins and then throw them away, okay?
Here are my muffins:
I like to run a little butter over the top while they’re still hot, so they will be shinier in the garbage.
Hot dogs, smiley fries, pomegranates
We had parent teacher conferences, and then I spent the rest of the day driving around like a silly person and then finally getting going on Halloween costumes. This year we have Scooby Doo and Daphne, Star from Star Vs. the Forces of Evil, Naruto and Kakashi or something, and some Dragonball whathaveyou. And I think an Autumn Fairy. I leaned on the kid whose costume was giving me the most trouble, and she made dinner. I also taught one kid how to use the sewing machine! I foresee a whole new generation of lopsided cloaks, puckered curtains, and pillowcases that are a tiny bit too small.
Boxaroni for the kids.
We’re going out, because it’s our anniversary! 22 years. A few months ago, I needed some nighttime reading and grabbed Turgenev off the shelf, and this photo was tucked in the pages.
1997. (Yes, it looks like we had just had a roll in the hay, but the photo surface is just scratched up. My goodness, you people.)
A friend remarked that we looked so joyful and innocent, and didn’t I want to kind of warn the people in the picture that life is coming for them?
I responded, “Do you know, I think I was more cynical then. I didn’t know how hard things could be, for sure, but I also had no idea how good things could be.” We have had some really hard and awful times. Some of them were not that long ago. But still, it feels like the joy and innocence we have together are building, not waning. I don’t know if it was dumb luck or if we can take any credit at all for finding and choosing each other, but it was the best thing we ever did.
Well! Here are the recipe cards:
Beef barley soup (Instant Pot or stovetop)
Makes about a gallon of lovely soup
- 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
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.
Add the cubes of beef and cook until slightly browned.
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.
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.
Before serving, add pepper to taste. Salt if necessary.
Pumpkin quick bread or muffins
Makes 2 loaves or 18+ muffins
- 15 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
Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.
In a large bowl, mix together dry ingredients.
In a separate bowl, mix together wet ingredients. Stir wet mixture into dry mixture and mix just to blend.
Optional: add toppings or stir-ins of your choice.
Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves.