What’s for supper? Vol. 156: Cutthroat Fishers

Pretty good week of food! Here’s what we had this week:

SATURDAY
Regular-person tacos

Every once in a while, I like to treat the kids to just regular old tacos with ground beef, orange spice from a little envelope, pre-shredded Mexican-style cheese, and so on. No fish sauce or pickled carrots or Asian pears or microgreen nonsense.

SUNDAY
Drunken noodles with beef

We have taken to watching Cutthroat Kitchen (currently streaming on Hulu) on family laundry-folding night. I love this show. It’s just mean and weird enough to be entertaining, but you also get some good food ideas. Also, Irene has taken to describing anything terrible as “going for more of a rustic feel.” Their favorite episode was the one where that guy made berry muffins that were just a sticky pile of crumbs. They talk about it all the time. The only part I don’t like is where they make the winner do a little money dance at the end, and 99% of them clearly do not want to be dancing for the camera.

Anyway, Damien is a big fan of drunken noodles (which, to my surprise, are not made with alcohol. They are called that because they are so spicy, they make you want to drink a lot), so I figured I would look up the recipe by Jet Tila, who is often a judge on the show. Turns out the recipe I chose is significantly different from what Damien’s been ordering, but he absolutely loved what I came up with. I used beef rather than the shrimp the recipe called for, so I’ll go ahead and rewrite it as I made it. I also chose to make it less spicy than it might have been, because you can always add heat after cooking, but you can’t really take it away. So we just sprinkled some red pepper flakes on top, and that was good, and brought out the other flavors nicely.

There are several steps to this recipe and a certain amount of slicing, but it’s not difficult, and it was so good. Damien and I both found ourselves eating our first helping as quickly as we could so we could get up and get another helping.

Because I used regular basil instead of Thai basil, and I trimmed out the pepper seeds and membranes, it had a slightly Italian taste in combination with the tomatoes. This blended shockingly well with the sweet, spicy Asian sauce. I made a ton of it

and it got gobbled up.

Definitely adding this to the rotation, and I foresee endless variations, too. Next time, I hope I can find wider rice noodles.

MONDAY
Blueberry chicken salad with homemade croutons

Blueberries were on sale, so I chose this always-popular meal. I opted to cook the chicken breast in the Instant Pot with lemon juice, salt, pepper, and garlic powder, which wasn’t the absolute best. Roasted would have been better.

I cut the chicken into chunks and served it over mixed greens with toasted almonds (toast them easily in the microwave for two minutes), feta cheese, diced red onion, the blueberries, and some lovely croutons I made with the mountain of stale hamburger buns I’ve been collecting.

To make croutons, cut the bread into cubes, drizzle them with melted butter, and season them heavily with salt, pepper, garlic powder, oregano, or whatever else you like. Spread them in a shallow pan and toast them in a 325 oven for half an hour or more, until they are crunchy all the way through.

I had mine with just balsamic vinegar, and it was very good.

TUESDAY
BLTs and tiramisu

Damien made this for his b*rthd*y. Some of the January tomatoes were what Corrie would call “puffetic.”

But most of them were okay, and we had a lovely meal.

Damien made a gigantic tiramisu following this recipe,but he added grated chocolate to the top along with the cocoa powder.

WEDNESDAY
One-pan roasted chicken thighs with balsamic vegetables

A true one-pan dish, none of this “sauté this, then braise that, then toast these, then whirl that through your food processor, reduce, deglaze, make a roux, roll out crust to top, pour into springform pan, steam, release, take it for a nice walk down to the park in a sieve, perform reverse osmosis on the juices and run the resulting curds through your KitchenAid centrifuge, and then simply put in one pan!” stuff. You prep the vegetables, put them in the pan, add balsamic and olive oil, salt and pepper, mix it up in the pan, put the chicken on top of the vegetables which are in the pan, and season the chicken that is in the pan. Then put the pan in the oven. Then get one of your stronger kids to drag it out for you while following her with a camera.

(Actually I made two pans’ worth.)

It turns out so tasty. Not everyone liked all the vegetables, but everyone had something. I made this version with red potatoes, brussels sprouts, a butternut squash, and baby carrots. The vegetables draw up the sauce very nicely and take on a kind of glaze, without you having to do anything but put the pan in the oven and turn it on.

So, the butternut squash has been hanging around my kitchen for a good six weeks now, starting balefully at me and sending out almost-audible hoots of derision. So I showed it! I cut its ends off with my newly-sharpened knife and tossed that sucker in the microwave for three minutes. Then I scooped out the seeds, peeled it, and cut it into chunks.

No, I lied. First I held it against my sinuses for an unseemly amount of time.

 

I briefly considered sharing this as a tip for other migraine sufferers, but then I remembered what happened last time I shared a picture of myself becoming overly familiar with a vegetable

Tito Edwards unfriended me, that’s what happened. And that’s why I live at the P.O.

Oh, if you’re wondering, it’s totally fine to eat a 6-week-old butternut squash. Keep it in a cool, dry place and don’t let anyone stab it, and they keep for a really long time. In fact, they get sweeter and sweeter as they age, unlike people who live at the P.O.

Hey, who wants to talk about my kitchen ceiling? Nice, isn’t it? I think it’s nice.

THURSDAY
Beef stroganoff

I was under the impression that Damien didn’t like this dish, so I planned it for when he was going to be away covering a meeting. As it turns out, he does like it, and also I decided to go to the town meeting with him, because I like him. So I threw together the stroganoff ludicrously quickly — really, it was like a Betty Boop cartoon, except not horrifyingly sexy — and we all ate at 4:30, then we went to the meeting. Which turned out to be a dud — just another Cranky Yankee night — but we did stop for a couple of pints on the way home.

Oh, here is the strogranoff.

Not much to see, but it was tasty, if a little lacking in creaminess. I forgot to buy sour cream, so I used Greek yogurt, which should have worked, except I didn’t really have enough. It really was still tasty, though! I can’t quite bring myself to write up a recipe card for this, but the basic idea is:

Chop up a bunch of onions and fry them in oil, then add a bunch of ground beef and cook it up in the onions, crumbling it up into bits. Then glug in a ton of red wine and a huge heap of sliced mushrooms, plus salt and pepper. Then stir in a big tub of sour cream or Greek yogurt. Serve over egg noodles.

In closing: The decision to grab a little bit more cold stroganoff before heading to bed at 1 a.m. after a delayed bedtime due to diabetic nuttiness? Turned out to be a poor decision. Which I learned and re-learned repeatedly throughout the night.

FRIDAY
Tuna burgers, fries, broccoli

One of the kids surprised me by actually asking for tuna burgers. Or maybe just mentioning tuna, and me figuring out a way to make it into something the kids won’t enjoy.

 

Drunken noodles with beef (after Jet Tila)

This is a less-spicy version. For more heat, leave the serrano pepper seeds in and add red pepper flakes before or after cooking. 

Ingredients

Sauce:

  • 3 Tbsp soy sauce
  • 3 Tbsp oyster sauce
  • 4.5 Tbsp fish sauce
  • 3 Tbsp sugar
  • 1 Tbsp Sriracha
  • 1 Tbsp minced garlic
  • 3 oz fresh basil leaves in a chiffonade (sliced into thin ribbons)
  • 30+ oz wide rice noodles

canola oil for cooking

  • 8 Tbsp minced garlic
  • 6 eggs beaten
  • 6 serrano chiles or jalapeños, seeded and sliced thin
  • 1 lg onion, sliced thin
  • 2 oz fresh basil, roughly chopped
  • 2-3 pints grape tomatoes, halved
  • 3.5 lbs roast beef, sliced as thinly as possible

Instructions

  1. Cook the rice noodles according to directions, and set them aside. 

    Combine the sauce ingredients in a small bowl. 

    Heat a very large sauté pan with oil and brown the minced garlic. Add chiles and beaten eggs, and scramble in the pan until the eggs are in cooked bits. 

    Add onion and sliced beef and cook until beef is barely browned. 

    Add cooked noodles, tomatoes, chopped basil leaves, and sauce. 

    Keep stirring and combining until everything is saucy and hot. Serve immediately. 





One-pan balsamic chicken thighs and vegetables

A true one-pan dish that works well with lots of variations of seasonings and vegetables

Ingredients

  • 18 chicken thighs with skin and bone
  • 1 butternut squash in cubes
  • 3 lbs red potatoes in cubes
  • 1 lb baby carrots
  • 2 lbs brussels sprouts, halved
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • salt (preferably kosher)
  • pepper
  • oregano
  • basil

Instructions

  1. Grease a large, shallow pan. Preheat the oven to 400.

  2. Mix together the olive oil and vinegar with a tablespoon of salt and pepper. Spread the vegetables in the pan, pour the mixture over them, and stir them up to coat, then spread them out again. 

  3. Lay the chicken breasts on top of the vegetables. Sprinkle more salt and pepper, basil and oregano over the whole pan. 

  4. Cook for 30 minutes or more, until vegetables and chicken are cooked through and chicken skins are golden and crisp. 

  5. If necessary, broil for a few minutes to add a little char. 

Tuna burgers

Ingredients

  • 1 can tuna
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • seasonings, minced onion, etc.
  • oil for frying

Instructions

  1. Drain the tuna.

  2. Mix tuna thoroughly with egg, bread crumbs, and whatever seasonings you like. Form into two patties. 

  3. Heat oil in pan. Fry tuna patties on both sides until golden brown. 

What’s for supper? Vol. 139: Cashew! Gesundheit.

Looking back, I’m shocked at how much actual hot food I prepared, considering how hot and steamy it was all week. Here’s what we had:

SATURDAY
Grilled ham and cheese, chips, strawberries

That’s what it says on my menu blackboard. I have no memory of Saturday. What a long week.

SUNDAY
Smoked ribs, cole slaw, biscuits

I got two huge racks of pork ribs, and Damien put a rub on them the night before with mustard, then smoked the ribs on the grill for several hours.

This is our first attempt at smoking meat. Big success! Very juicy and flavorful.

Although cutting up the ribs afterwards is always such a struggle.

Is there some special trick or tool to make this part easier, or do you just have to hack away until it’s done?

I made biscuits using Pioneer Woman’s recipe. I had my doubts about these biscuits, because someone had put a bunch of pink chalk in the bottle of vinegar. I’m pretty good at ignoring things that people have put into my food, but chalk seemed like something that might change the chemical balance of vinegar, I dunno. Luckily, it wasn’t an issue, because even though I can read, I didn’t read the part where they are called “self rising biscuits” or the part where it called for self-rising flour, and I used regular flour. And those biscuits self stayed flat. I mean, I ate four, but they were flat.

We also had a good, snappy cole slaw that Lena made. Recipe card at the end.

My father came over, much to Corrie and Benny’s delight. They traded magic tricks, and my father provided this impressive multi-cake.

MONDAY
Deli sandwich bake

New recipe! A friend recommended this Italian Layer Bake, which calls for crescent roll dough top and bottom, with deli meats and cheese and egg layered inside. I like the idea of it, but was somewhat skeptical about all that egg, so I modified it to be less casserole-like and more sandwich-like.

So I just spread out crescent roll dough (and it turns out that, sometime in the last few years, I’ve changed from being someone who gets a kick out of popping open those cardboard tubes into someone who trembles in fear and then shrieks involuntarily when they burst open. I don’t like carnival rides anymore, either. I guess real life is thrilling enough. Anyway, I’m drinking more) in a pan, then layered all kinds of deli meats and cheese

then put more dough on top. When I say “put,” I mean I unrolled two cans without much trouble, but the third one was a travesty, all shredded and stuck together, so I just stretched out the bits as best I could to cover everything up.

Then I glopped some beaten egg on top (I would say “brushed, but I couldn’t find either of my pastry brushes, and the kids acted like my using that combination of words was the last bit of evidence they needed for my involuntary commitment; so I glopped it on) and sprinkled it with garlic powder and dried minced onion. I considered poppy seeds, too.

Then I put it in the oven covered for about 20 minutes, then uncovered for another 15-20 until it was a little brown on top.

It was very tasty! The pieced-together dough on top was not a problem at all. I cut it into twelve squares for twelve people, and then sliced the squares into, you know, slicees. Very filling and yummy, a very cheery food.

Definitely more brunchy than dinner-y, but definitely not breakfast-y. This would make great party food, and you can make just about any alterations you like. Everyone liked it. It was a little hard on my stomach, to be honest, but I’m old and digestively fragile. Please don’t tell me about probiotics. I’d rather suffer.

TUESDAY
Cashew chicken lettuce wraps and rice

‘Nother new recipe! This one was more popular with the older set. Pretty easy: You just cut up chicken and sauté it, dump in a simple sauce sauce and let it thicken, throw in the nuts, and spoon everything into lettuce leaves. Throw some chopped scallions on top.

It calls itself wraps, but it was too messy for any real wrapping, so we just ate it out of the lettuce. It was quite flavorful and didn’t really need the sriracha sauce I added at the end. Good basic Asian sauce, wonderful texture, easy to make ahead and then cook in a few minutes before dinner. Will probably make again. I simplified the ingredients and cooking process from the Better From Scratch recipe above.

I made the rice in the Instant Pot while the meat was cooking. I adore the Instant Pot on hot, muggy days. You can just tell it what to do and then get the hell out of the kitchen.

WEDNESDAY
Pizza

Taught another kid how to make pizza. We are now a five-pizza family, did I mention?.Two pepperoni, two cheese, and one half-and-half, because I forgot to buy olives.

We like to sprinkled garlic powder, oregano, and parmesan cheese on top before baking. I go back and forth on the merits of putting the pepperoni and other toppings under the mozzarella. I do like having a juicy surprise waiting under the cheese (and yes, that will be the opening sentence in my upcoming book, entitled It’s A Mystery Why I’m Fat), but the little crisp edges of pepperoni are also very fine. What a world.

THURSDAY
Pulled pork, steak fries, cole slaw, buffalo chicken salad, chocolate cake

Another self-imposed incoherent potluck meal. I put a pork in the crock pot with a can of beer and half a jar of jalapenos and juice, but I started too late, and it wasn’t really shreddy by dinner time, so I put it in the standing mixer, which got me something like cat food.

Dora wanted more buffalo chicken salad, so she won the honor of making it. I’ll add a recipe card at the end, but here’s what it looks like from a previous meal:

She also wanted to make chocolate cake with the little girls, and who am I to stand in the way of progress? I forgot to take pictures, though.

FRIDAY
Tuna burgers

We’ve recommitted to strict meatless Fridays, as a mild penance for our diocese. This is more of a penance for me, as it means I’ll go to the trouble of making tuna burgers and getting my hands all smelly, and they kids will throw them away and eat cereal. So I’m propping up the diocese and General Mills. Let God sort it out.

And here are the recipe cards. I can see that the categories are a little wonky on some of these, but I’m too pressed for time to fix them now! I’ll get the hang of this. We like the cards, yes?

 

5 from 1 vote
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Smoked pork ribs with mustard rub

Ingredients

  • 2 racks pork ribs

Pork rub

  • 1-1/2 cups brown sugar
  • 1/2 cup white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 Tbsp cumin
  • 2 Tbsp paprika
  • Yellow mustard
  • salt and pepper

Instructions

  1. The night before or several hours before dinner, mix together the rub spices. 



  2. Spread yellow mustard all over the rack of ribs and apply the rub. Cover and refrigerate. Let it come back to room temp before cooking.

  3. Light the fire and let it die down. Put the meat on the grill off to the side, where it will get indirect heat. Put the cover down and let it cook at least four hours. 

  4. Add salt and pepper, then separate the ribs and enjoy. 

Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayp
  • 1 cup white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 




5 from 1 vote
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Deli brunch sandwiches

Ingredients

  • 6 8-oz. tubes crescent rolls
  • 3/4 lb sliced ham
  • 1/2 lb sliced Genoa salami
  • 3 oz Serrano (dry cured) ham
  • 33 slices Swiss cheese
  • any other meats and cheese that seem yummy
  • 2-3 eggs
  • 2 tsp garlic powder, minced onions, poppy seeds, sesame seeds, etc.

Instructions

  1. Preheat oven to 350.

Unroll 3 of the tubes of crescent rolls without separating the triangles, and fit the dough to cover an 11 x 25-inch pan.

  1. Layer the meat and cheese, making it go all the way to the edges of the pan. This part is subject to any kind of variation you like. 

  2. Unroll the remaining 3 tubes of crescent rolls and spread the dough to cover the meat and cheese. It's okay if you have to stretch and piece it together. 

Beat 2-3 eggs and brush it over the top of the dough, and sprinkle with garlic powder, onions, sesame seeds, poppy seeds, etc.

  1. Cover pan loosely and bake for 20 minutes. Then uncover and bake for another 15-20 minutes until dough is slightly browned and egg is completely cooked. 

5 from 1 vote
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Cashew chicken lettuce wraps

Servings 12

Ingredients

  • 6.5 lbs boneless, skinless chicken breast, with salt and pepper
  • 2-3/4 cups cashews

romaine lettuce or other broad-leaf lettuce

  • 1 bunch scallions
  • Sriracha sauce (optional)

2 Tbsp sesame oil for cooking

Sauce

  • 3 cups chicken broth
  • 6 Tbsp soy sauce
  • 1 tsp ground ginger
  • 3/4 cup hoisin sauce
  • 1 Tbsp rice vinegar
  • 6 Tbsp corn starch
  • 2 Tbsp garlic powder or minced garlic

Instructions

  1. Cut the chicken into small pieces and sprinkle with salt and pepper.

  2. Make the sauce by mixing all the ingredients together. 

  3. Heat the sesame oil in a large pan and add the chicken. Cook until it's done (duh)

  4. Add the sauce to the chicken and cook at a medium heat, stirring, until the sauce thickens. Stir in the cashews.

  5. Spoon chicken mixture into lettuce leaves. Add chopped scallions to top, plus sriracha sauce if you like. 

5 from 1 vote
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Buffalo chicken pasta salad

Servings 10

Ingredients

  • 3 boneless chicken breasts
  • 4 stalks celery
  • 36 ounces dry pasta. Radiatore (ruffled spirals) is good, but anything with texture will do.

Dressing

  • 3/4 cup sour cream
  • 10 oz blue cheese dressing (or mayo with blue cheese)
  • 1/2 cup buffalo sauce
  • 2 Tbsp paprika
  • pepper

Instructions

  1. Cook the chicken.
    Instant Pot instructions: Put chicken in Instant Pot with a cup of water. Set to "high pressure" for seven minutes. Do quick release. Allow chicken to cool, then dice it. 

Cook pasta and drain (duh)

Peel and chop four stalks of celery.

Mix together sauce ingredients.

  1. Put pasta, chicken, and celery in a large bowl. Stir in the dressing and mix to coat. 

Tuna burgers

Ingredients

  • 1 can tuna
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • seasonings, minced onion, etc.
  • oil for frying

Instructions

  1. Drain the tuna.

  2. Mix tuna thoroughly with egg, bread crumbs, and whatever seasonings you like. Form into two patties. 

  3. Heat oil in pan. Fry tuna patties on both sides until golden brown.