Happy Friday! I forgot I promised to take the kids to the library! Does anybody want to take the kids to the library for me!!!
Here’s what we ate this week:
According to my camera roll, on Saturday I made a pizza that had black olives, fresh garlic, red onion, ricotta, artichoke hearts, parmesan, and anchovies on it. Sounds like a good idea.
As I was making it, they announced on the radio that they were sentencing the guy who put razor blades in that same brand of pizza dough (Portland Pie, which is wonderfully elastic) a year ago. I forgot about that! What the heck? You should be able to trust pizza.
Shrimp cocktail, steak, baguettes, strawberry shortcake
Fadder’s Day. Damien wanted to cook, and I graciously allowed it. He made a spice rub for some steaks and grilled them outside, and they were juicy and scrumptious. Man knows how to cook a steak.
He requested strawberry shortcake for dessert, and my baking skills are kind of unreliable, so I bought some supermarket poundcake. He likes the strawberries mashed with a little sugar and almond extract, and fresh whipped cream.
And it was a good idea!
Steak nachos and baby nachos
We had tons of steak left over, and the spice rub turned out a little more Mexicany than anticipated, so it naturally lent itself to becoming nachos. I try not to stand in the way of these natural processes. I cut up the meat and spread it over tortilla chips, topped it with jalapeño slices and lots of cheese, and heated it in the oven to melt the cheese, then served it with salsa and sour cream.
I also made a tray with chips, cheese, and completely unseasoned ground beef, for the GIANT BABIES whom we allow to live in our house.
Chicken parm sandwiches, grapes
One of the kids had a sudden memory of this sandwich and became obsessed, so I was happy to oblige, especially since her memory included frozen breaded chicken patties and jarred sauce.
Bottom bun, chicken, a basil leaf or two, a slice of provolone, and a scoop of hot sauce, top bun. Give it a minute to melt the cheese, and you’re off to the races, by which I mean you’re eating a hot, tasty sandwich.
Grilled chicken, Greek salad, pita and yogurt sauce
I didn’t have a clear plan for this meal, but it worked out very nicely indeed. I made a salad out of grape tomatoes, baby cukes, red bell peppers, black and kalamata olives, feta cheese, red onion, and fresh parsley, glugged on some olive oil and lemon juice, and sprinkled salt, pepper, and oregano over it. SO GOOD.
So summery and refreshing, cool and crunchy, and also cheerful and pretty. A kid-pleaser, too.Jump to Recipe
I broiled the chicken and sliced it up, and I folded up the chicken and a scoop of salad in some pita bread with lots of highly garlicky yogurt sauce.Jump to Recipe
And more greek salad on the side.
Muffaletta sandwiches, fries
Finally a chance to use the food processor my friend Tina gave me when my old Salvation Army one finally crapped out! It is a Cuisinart, and my friends, it means business. I came pretty close to puréeing the olive salad before I realized what I was doing. I’m going to have some fun with this machine.
The olive salad was black and kalamata and manzanilla olives, some giardiniera, some roasted red peppers, parsley, olive oil and red wine vinegar, and I forget what else. We have a lot of little almost-empty jars of things, and olive salad became their destiny, and a glorious destiny it was.
I used baguettes sliced the long way for the bread, and for the fillings, ham, two kinds of salami, prosciutto, and provolone, and then some uncanonical smoked turkey and muenster, which was on sale.
There was plenty of Greek salad left over, so I had that instead of fries.
Make sure you tell everybody: I had that instead of fries.
Salmon burgers, broccoli slaw
Every so often, I re-discover that individual portions of frozen salmon are actually about the same price as frozen battered whateverfish fillets with a man in a yellow raincoat on the box. So I bought a dozen or so, and now I guess I have to cook them. Looks like we also possess some potato chips, which I will no doubt not eat, except maybe a few.
I have some kaiser rolls, and I intend to make a tartar sauce with, I don’t know, mayonnaise and fresh dill, I guess pickles and . . . sugar? I don’t know. Pepper.
I also have some broccoli, which I have been threatening all week to turn into broccoli slaw. That was Charles Bronson’s real name, you know. Karol Broccoslaw. He changed it on Ellis Island.
*because it’s not true
Serve with grilled chicken, pita, and yogurt sauce
- 3 pints cherry or grape tomatoes, halved
- 3-4 red or yellow bell peppers, cut into bite-sized pieces
- 1 sm red onion, diced
- 2 cucumbers, cut into bite-sized pieces
- 2 6-oz.cans black olives, drained
- 12 oz kalamata olives, pitted
- 8 oz feta cheese, cubed
- 1/2 cup fresh parsley, chopped
- salt, pepper, dried oregano
- lemon juice, olive oil
Mix together vegetables, olives, and cheese.
Drizzle with lemon juice and olive oil to taste and salt, pepper, and oregano to taste. Stir to combine.
- 32 oz full fat Greek yogurt
- 5 cloves garlic, crushed
- 1/4 cup lemon juice
- 3 Tbsp olive oil
- 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.