I think I forgot to do a food post last week. Sorry! I don’t think you missed much. I think we had leftover turkey sandwiches, because if you can believe it, last week was the week after Thanksgiving, and here it is already almost judgment day, I mean Christmas.
Here’s what we had this week:
Beer brats and chips
The kids demanded this meal, with plenty of onions. Damien boils the brats in beer and then browns them up. Sometimes he makes Onions Three Ways (onions cooked in beer, fried onions, and raw onions), but this time we just had raw onions.
Birthday lasagna, brownie sundaes
Sunday was Benny’s actual birthday, and she requested lasagna, which Damien made while I wrote a bunch of stuff I suddenly realized was due on Monday because I definitely know what’s going on.
He said he didn’t follow a recipe, but here is how he described it:
For the meat sauce: You take some cut-up onion and garlic and cook it in olive oil with a few red pepper flakes. Then you add the meat [we had ground beef] and brown it up. Then add a can of tomato pasta and a can of whole tomatoes crushed up a little, and a splash of red wine.
For the cheese mixture: You put a shit ton of shredded mozzarella in the [three tubs of] ricotta cheese, a bunch of garlic powder, salt and pepper and oregano, and some cinnamon [couldn’t find the nutmeg]
He made two lasagnas. This was the small one:
I was pretty excited about this meal, but I think we were just too busy to enjoy it properly. It doesn’t take any particular skill. You can make a quick marinade in the morning with the food processor, slice up some pork, and then just broil it up in the afternoon. I made my marinade out of tomatoes, onions, lots of fresh garlic, kosher salt and pepper, olive oil and lemon juice, an absurd amount of paprika, and fresh oregano and fresh mint. It’s a good marinade, sweet and spicy.Jump to Recipe
It’s really better if you can cook the meat outside, but under the broiler is fine. I think I got too excited about the marinade and put too much of it in in the pan, so it was just too wet. It did come out extremely tender, though.
I had mine with cukes and hot sauce on pita. The yogurt had gotten frozen and thawed, so the sauce I made tasted okay, but it was kinda grainy, which is always discouraging. Oh well. I really need to start making less food. We’re in that part of life where I need to start making less food. And I keep dreaming I’m stealing babies. Bah.
Zuppa toscana, rolls
This is a very fine soup, simple and delicious. Only a few people like soup, but those who do (me) eat it for lunch every day for the rest of the week.Jump to Recipe
This soup is made of Italian sausage, thinly-sliced red potatoes, garlic and red onions of course, lots of kale (this is what kale is for, if you were wondering), chicken broth, half and half, and a little olive oil and some flour to thicken it up, and pepper. You can add mushrooms if you like, but it’s fine without them.
This is supposed to be a brothy, lightly creamy soup, but I added too much flour and not enough broth, and it came out as almost a chowder, which honestly was not a problem.
I bought a bunch of frozen rolls because I am, as one of my kids used to say, soaking tired.
I guess? I barely remember this. We had a nutty week where Damien’s car broke, then my car broke, then Damien’s car broke again. So we had a lot of chicken-fox-basket of corn-type problems to work out.
Happily, I had leftover soup to sustain me.
Buffalo chicken salad
Thursday we had yet another concert. I had strong armed Clara into baking cookies for the bake sale, so that was fine. I finished up all my writing for the week, so that was great, and I had an appointment with my new therapist, and that was also, I don’t know, we’ll see, and I also had my act together enough to have a quick and easy meal planned for when I got home with the kids, but not enough to remember where all the kids were, so someone else had to make supper while I dashed out in the dark to go back into town to get the one I forgot, so we could wolf supper down, throw on some dress clothes, and zip back into town for the concert, and we had to park six blocks away in the dark, and Corrie was so terrible, Damien had to take her home before they even got to hear Feliz Navibla. Then back home to drop off the kids (I didn’t even wait to get my cookie tray back. We just had to go) and go out so we could finally start Christmas shopping and pick up the other kids working at Target and Michael’s, and also I had to get some cake mix. We honestly didn’t find anything good for presents in the whole store, but I almost bought a baby doll for myself, because it was cute.
We got home at 10:30 and I was already feeling a little gloomy about having to make a cake at 10:30, even though it was just a mix cake, but then we discovered that the kids at home somehow didn’t realize that we expected them to do the dishes, or any kind of cleaning at all. At this point, I did cry, just because, I don’t know, my feet hurt and I’ve been trying so hard to keep the tub clean and nobody even noticed. So Damien thanked me sincerely for how good the bathroom has been looking, and did all the dishes, and poured me a drink while the cake baked, and I ate all leftover cookies. I’m different from other people! I don’t like being tired.
So, the salad is greens, buffalo chicken from frozen, crunchy fried onions, and blue cheese dressing. It’s a pretty good salad. The concert was really bad, though.
Aldi pizza, birthday cake
Time for Benny’s party. She has asked for a Starfire cake. The other day, Damien and I were shopping and feeling so very old, because we didn’t understand a lot of the toys. This, for instance. As you can see, it is a Fart Jacobs slime display case to go with your Poopsie Surprise Unicorn, and it costs $44.99.
I mean, we didn’t buy it or anything, but still. If you will direct your eyes to the part where the unicorn is wearing a sexy diaper
I don’t know, I mean, are we in hell?
Anyway, the kids had told me that when I do a search for Starfire to make the cake, I might want to do a safe search, and they were right. You know what, I’m going to find that sun lamp we got. I need to get some balloons for the party. We are having Aldi pizza for supper. In conclusion, we, the undersigned, feel that this would be a good time for the Messiah to come back, but in the meantime, let’s start packing.
Well! Here are some recipe cards.
Marinade for pork gyros
Marinate thinly-sliced meat for several hours, then grill over the coals or broil in the oven. Serve wrapped up in pita with cucumbers, tomatoes, french fries, hot sauce, and yogurt sauce. This marinade is enough for about five pounds of meat.
- 4 medium tomatoes diced and smashed a bit
- 2 onions grated
- 2 Tbsp oregano (or a large handful of fresh oregano, chopped)
- 1/2 cup olive oil
- 3/4 cup lemon juice
- 2 Tbsp paprika
- 12 cloves garlic, crushed or minced
- kosher salt and pepper
- 32 oz full fat Greek yogurt
- 2 Tbsp minced garlic
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- fresh parsley or dill, chopped (optional)
Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc.
- 2 lbs. sweet Italian sausages
- 1-2 red onion(s), diced
- 4 medium red potatoes, sliced thin with skin on
- 8 oz mushrooms, sliced (optional)
- 3 cups kale, chopped
- 4 cups half and half
- 9 cups chicken broth
- 1 Tbsp minced garlic
- olive oil for cooking
- 1/2 cup flour
Squeeze the sausage out of the casings. Saute it up in a little olive oil, breaking it into pieces as it cooks. When it's almost done, add the minced garlic, diced onion, and sliced potatoes. Drain off excess olive oil.
When onions and potatoes are soft, add flour, stir to coat, and cook for another five minutes.
Add chicken broth and half and half. Let soup simmer all day, or keep warm in slow cooker or Instant Pot.
Before serving, add chopped kale (and sliced mushrooms, optional) and cook for another ten minutes (or set Instant Pot for three minutes) until kale and mushrooms are soft. Add pepper. Add salt if necessary, but the sausage and broth contribute salt already.
This makes a creamy soup. If you want it thicker, you can add a flour or cornstarch roux at the end and cook a little longer.