Happy Friday! Some of my kids have been on vacation all week, one has been on vacation since yesterday, and one still has one more week to go. Most of them are currently in the kitchen, shouting and throwing food around. I have a door that locks. This is fine.
Here’s what we et this week:
Turkey bacon wraps, pickles
Always a popular meal.
I had spinach-colored wraps (I couldn’t discern any spinach flavor, despite what the package said) with smoked turkey, bacon, tomatoes, provolone, and spinach. Damien shopped for and cooked this meal, and brought home some Nathan’s dill pickles, which are swell. It reminded me that I want to take another crack at homemade pickles. Last time I tried, they came out too salty. I like salt an awful lot, but these were violently salty. Also the jar broke and there was broken glass in the pickles. But I think we’ll have better luck if we try again.
Do you make pickles? What do you put in there, and how long do you let it sit?
Frozen pizza and sundaes for the kids, Chili’s for adults
I still hadn’t gone grocery shopping, I forget why, and I thought I would blow the kids’ minds by offering ice cream sundaes for dinner. They made unhappy growling noises, because they’re not real children; they’re unnatural monsters. So I picked up some frozen pizzas, too, and they made happier growling noises. Damien and I went to Chili’s, and then we wandered around Target because we couldn’t quite get excited about going home yet.
Regular tacos, guacamole and chips
Just regular tacos made with orange powder from envelopes, and guacamole and chips.
My guacamole recipe:
Jump to Recipe
I bought scoop-style chips, which won me some favor among the monsters.
Chicken caprese sandwiches, sweet potato fries
On Tuesday I managed to finally buy some groceries, and because I was running very late and it was extremely hot out, I decided it would be a swell time to make homemade sweet potato fries. I peeled about five pounds of potatoes, sliced them thin, and fried them in vegetable oil in batches, then drained them and sprinkled them with sea salt.
But not before I burned the ever loving hell out of my fingers. This is how it always goes: I hate deep frying, so the only time I ever consider doing it is when I’m in some deranged state of mind — the very state of mind that makes me terrible at deep frying. I was thinking about something else while I cooked, and carelessly tossed a handful of fries into the oil, which sloshed up over three of my fingers. HURT LIKE A MOTHER MOTHER MOTHER. MOTHER!!!! Nothing makes me angrier than burning myself. My finger’s still all purple and blistered. Dammit! It’s fine now, but I’m still mad.
The fries were fine. They tasted fine, maybe a little soggy.
I roasted some chicken breasts with basic seasonings and served the chicken with baguettes, tomatoes, basil, salt and pepper, olive oil and vinegar.
I also put out provolone but forgot to put any on my sandwich, alas. Some day I shall make a balsamic reduction, but not today.
Beef and broccoli on rice
This is the best sauce I’ve found for beef and broccoli. I followed this Damn Delicious recipe exactly, except I used fresh ginger instead of powdered, and that’s how you should do it. This actually makes more sauce than you will need.
It’s a sweet and savory sauce with a sneaky amount of heat that creeps up on you. Very good meal to prep ahead of time, and then you can cook it in just a few minutes. I served it over rice made in the Instant Pot using the 1:1 method (equal amounts of rice and water, close the valve, press “rice,” and that’s it. I have stopped rinsing my rice, because either it doesn’t make a difference or else it comes out better that way but I have forgotten in what way).
Sugar rub smoked chicken thighs, potato salad, corn on the cob, unicorn pie
Thursday was the day everyone in the family would hit two weeks after their second vaccination, so we had a no-mask cookout. We haven’t been masking outdoors anyway, but it still felt like a milestone!
Damien made his smoked chicken thighs with sugar rub. He smoked the thighs for about an hour and a half, then grilled them to caramelize the sugar rub and give the skin a little char. This is an unfailingly delightful and delicious way to prepare meat, and you can use the rub with chicken or pork. I think we need to try it with steak.Jump to Recipe
He cooked the corn right in the husks, which is a very easy way to prepare it if you’ve got the space on your grill.
Just peel and eat. I was going to put out butter and elote seasoning, but people were already tearing in, so I didn’t bother.
So we had the chicken, the corn, and a little potato salad. Very simple recipe: Just boiled yellow potatoes with skins, diced red onion, and a dressing made of mayo, cider vinegar, salt, pepper, and celery salt. As they say on Cutthroat Kitchen, it reminded me of potato salad, so there you go.
I got it into my head to make some pies. One of the greatest triumphs of my late 40’s is that I can make a pie crust without freaking out, and I haven’t ruined a crust in years. (Maybe someday I’ll achieve this with deep frying, who knows.) I shred the butter and use ice water, I use only my fingers to incorporate the butter, I use plenty of flour on the counter, I only roll in one direction, and that’s all my secrets. I made a double recipe of this recipeJump to Recipe
and it was more than enough for two pie shells and two decorative tops. Probably could have made two full tops with it.
I also brushed the top crust with egg white and shpronkled it with sugar, to give it a little sparkle. Well, Corrie did.
As you can see, they needed sparkle because they were STAR AND UNICORN PIES. Look how pretty!
I made the filling with three quarts of strawberries and one quart of blueberries. Or, maybe they were pints. I don’t know, big boxes. I used this fruit filling recipeJump to Recipe
(obviously substituting the strawberries and blueberries for the cherries). The almond extract gives it a nice cozy taste.
I baked it in a 400 oven for twenty minutes, then 350 for another 15, and it was a little overdone, oh well. I was smart enough to put a pan under the pies, which caught a ton of the syrup that bubbled over.
Served with whipped cream.
The filling was too liquidy, but probably would have firmed up if we had let it sit for longer before eating it. The flavor was wonderful, so juicy and summery, and not too sweet.
And ha, I just realized I probably got the idea to make a prancing unicorn pie from this Twitter thread with its theory about cave art. My subconscious is always going, “Yes, but how can we apply this to FOOD?”
Shrimp lo mein, frozen egg rolls and dumplings
And lo, it was Friday again. I think people are getting a little tired of lo mein, but NOT ME. I adore this recipe.Jump to Recipe
The sauce is so simple and flavorful, and you can add in whatever you want. Today we’re having sugar snap peas, shrimp, with fresh minced garlic and ginger to brighten it up. Maybe some red onion or asparagus.
A few people have asked about the noodles I use. You can make lo mein with anything you could reasonably call a “noodle,” including spaghetti (and linguine, etc.), and nobody will arrest you or anything. I like using rice fettuccine, for the taste and for the amount of surface area for grabbing up the sauce. It is pricier than pasta, but you can get away with serving less of it than if you were just serving spaghetti, especially if you add plenty of vegetables and/or meat. Just be sure to cook it al dente, so it doesn’t get mushy when you add in your other stuff.
And that’s it! That’s all my secrets. Don’t forget to leave tips about making pickles of you have any!
White Lady From NH's Guacamole
- 4 avocados
- 1 medium tomato, diced
- 1 medium jalapeno, minced
- 1/2 cup cilantro, chopped roughly
- 1 Tbsp minced garlic
- 2 limes juiced
- 1 tsp chili powder
- salt and pepper
- 1/2 red onion, diced
Peel avocados. Mash two and dice two.
Mix together with rest of ingredients and add seasonings.
Cover tightly, as it becomes discolored quickly.
Smoked chicken thighs with sugar rub
- 1.5 cups brown sugar
- .5 cups white sugar
- 2 Tbsp chili powder
- 2 Tbsp garlic powder
- 2 tsp chili pepper flakes
- salt and pepper
- 20 chicken thighs
Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit.
Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked.
Basic pie crust
- 2-1/2 cups flour
- 1/2 tsp salt
- 1-1/2 sticks butter, FROZEN
- 1/4 cup water, with an ice cube
Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.
Put the water in a cup and throw an ice cube in it. Set aside.
In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.
Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.
If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.
If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!
If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.
You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.
Cherry pie filling for TWO pies
- 7 cups cherries pitted
- 2-2/2 cups white sugar
- 2 tsp almond extract
- 1/2 cup cornstarch
- 3 Tbsp butter
To pit cherries:
Pull the stem off the cherry and place it, stem-side down, in a bottle with a narrow neck, like a beer bottle. Drive the blunt end of a chopstick down through the cherry, forcing the pit out into the bottle.
To make the filling:
Mix together the pitted cherries, sugar, and cornstarch in a bowl and let it sit for ten minutes or so until they get juicy.
Stir the almond extract into the cherry mixture and heat in a heavy pot over medium heat. Bring to a boil. Lower heat and simmer over medium heat, stirring constantly, for several minutes. Stir in the butter.
Let the mixture cool a bit, then pour into pie shells.
This would also be fine over ice cream.
basic lo mein
for the sauce
- 1 cup soy sauce
- 5 tsp sesame oil
- 5 tsp sugar
for the rest
- 32 oz uncooked noodles
- sesame oil for cooking
- add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
- 2/3 cup rice vinegar (or mirin, which will make it sweeter)
Mix together the sauce ingredients and set aside.
Boil the noodles until slightly underdone. Drain and set aside.
Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.
Add the mirin to the pan and deglaze it.
Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.
3 thoughts on “What’s for supper? Vol. 256: Sweet potato fries and unicorn pies”
I’ve used this recipe for years and they are always eaten by everyone but the weird family pickle hater (my husband…he’s missing out)
I’m partial to half sour pickles – salty but mild, and nice and crunchy. Super easy – put your cakes in a crock, jar, or nonreactive pan, layered with dill and sliced cloves of garlic (I never measure – more garlic is better, natch). Cover with a brine of 1/4c pickling salt to 8c water, and make sure cakes are submerged (cover with a plate, or ziploc bag filled with brine). Put in a cool spot, and they’ll be ready in 3-4 days.
The only pickles I bother with are refrigerator dill pickles, because they are reliably crunchy, and soft pickles are gross. I make as many quarts as I can in the summer and leave them in there until we eat them all, which is sometimes not until February. I, uh, make a lot. Here’s the recipe I use for 5 quarts of pickles:
Make a brine with 4.5 cups of water, 3.5 cups distilled white vinegar, and 1/2 cup salt. Heat it either on the stove or in the microwave until the salt is dissolved.
Cut the blossom end off of 6 pounds of cucumbers, then cut into spears. Into each quart jar, drop a head of dill (or about a tablespoon of dill seeds) and a peeled garlic clove, then stuff it full of cucumber spears and fill it with hot brine to cover. Put on the lid and stick in the refrigerator for at least a week. If the brine seems too strong to you when you try them after a week, you can pour off a bit of the brine and replace it with water, then let it sit another couple of days.
If you don’t grow dill, you might want to consider it. The reason it’s called “dill weed” is because that’s how it grows. It will re-seed every year and grow without any care, and fresh dill is such a good thing to have on hand in quantity. Like for that potato salad . . .