What’s for supper, Vol. 230: In which I mise all over the place

Ho hum, what a dull week. At least we have food to talk about. Here’s what we had this week:

SATURDAY
Cheeseburgers and candy

Halloween! We had some kind of complicated plan with multiple cars and pick ups and drop offs before trick or treating, so Damien bought a sack of Wendy’s burgers and distributed them to anyone who would slow down long enough to eat one, and/or could bend their arms enough to reach their mouths with their costumes on. 

We had a really good costume year. Clara taught herself how to sew and made a dress and a cloak, and went as an autumn warrior elf or something. 

Elijah spent about 900 hours cutting, shaping, sanding, gluing, and painting bits of foam, and came out with this incredible Mandalorian costume

Lucy and Sophia had store-bought costumes and wigs, Tsuyu and Ochako, which they bought with money they earned by working, and Lucy made her boots out of foam

Irene was Grunkle Stan (I made the fez and she made the 8 ball cane)

Benny was a fairy princess dragon

and Corrie was Jim from Troll Hunters

And that was that! Only about half as many people as usual were giving out treats, but they made up for numbers with enthusiasm, ingenious candy delivery devices, and of course candy. 

SUNDAY
Pulled chicken sandwiches, coleslaw, french fries

Wanted to try something easy but different. This didn’t knock anyone’s socks off, but it was fine. I served it with red onions and little dill pickles.

I used this recipe that calls for grated onion, olive oil, Worcestershire sauce, brown sugar, and bottled BBQ sauce, and it came out tasting exactly like I had just used bottled BBQ sauce. Next time I’ll either skip the extra ingredients and just do that, or else I’ll find a recipe that delivers more for the effort. It’s nice to have something else to do with chicken, anyway. 

MONDAY
Beef barley soup, pumpkin muffins (and soul cakes)

A snowy, blustery day, great for soup and muffins. Beef barley soup is popular with more than half the family, which is pretty good. My version has onions, carrots, mushrooms, tender beef, tomatoes, barley, and a rich beef broth with red wine, and plenty of pepper. 

Jump to Recipe

I made it in the Instant Pot, but this recipe easily adapts for stovetop. 

Poor Benny made her first batch of pumpkin muffins all by herself last week, and just as she was ready to pop them in the oven, the pan tipped over and it all flopped out on the floor. So she was especially glad to see these. 

Jump to Recipe

I think my baking soda may be a bit feeble, or maybe I just didn’t fill the tins high enough; but they turned out well enough, if not lofty and huge. 

I made a double recipe, which gave me enough for 24 muffins and a large loaf. For the loaf, I added dried cranberries and sunflower seeds. 

I had to leave the house while it was still baking, so it stayed in the oven a little too long and got too dry; but it was still pleasant and hearty. I’ll use this combination again, or maybe walnuts instead of sunflower seeds.

And it being All Souls Day, Clara made these lovely soul cakes, as I mentioned

Good smell day at the Fisher house. 

TUESDAY
Asian meatballs and rice

Election day. I wanted something I could prep ahead of time and serve without a lot of fuss, because Damien and I were both out after dinner covering election results. So I went with Asian meatballs, which is a foolproof recipe. 

Jump to Recipe

OR SO I THOUGHT.

My fellow Americans, these meatballs were horrendous.  I don’t know what happened. I was in such a rush and ended up eyeballing the spices, and, well, I guess I know what happened. They were so horribly salty and harsh and awful! Oh well. It’s a good recipe if you follow it. 

That’s hot sauce, not ketchup. And no, putting hot sauce on your painfully salty meatballs doesn’t make them better. After I took this picture, I tried adding duck sauce, which also, you’ll never guess, didn’t help. I don’t even know what is wrong with me. 

WEDNESDAY
Chicken burgers, chips, quinoa and kale

I made a big speech about how I bought a bag of steamable quinoa and kale because I happen to like it, and they are welcome to have some if they want, but no one has to eat it, and they can just eat their fake Pringles, and they just aren’t allowed to give me a hard time about my quinoa and kale. 

They did give me a hard time, though, the little creeps.

I happen to like quinoa and kale!  Leave me alone with my mountain of quinoa and kale! Love is love. In this house we believe you should leave your mother alone. 

THURSDAY
Banh mi

A long-promised meal. This really is the queen of all sandwiches. 

Jump to Recipe

I guess this was the only meal that really turned out this week. I didn’t want to mention it before, but the mushrooms in the beef barley soup were a little past their prime, and I tried to pretend it was fine, but the soup was really not that great. And to be honest, I should have cooked this banh mi pork right in the pan, rather than on a rack, because it was a little dry. 

But I did toast-and-not-burn the baguettes, and I pickled ever so many carrots,

Jump to Recipe

and there were cucumbers, plenty of cilantro, pickled jalapeños, and sriracha mayo, and it’s a dem fine sandwich. A dem fine sandwich. Worth the effort. 

It’s killing me that today is meatless Friday. We may even have some leftover rice, and I could be having a leftover banh mi bowl right now. I was talking it over with Lena and we agreed, we need more bowls of things in our life. Vote for me; I’ll get you a bowl of something. 

FRIDAY
Eggs migas with refried beans

I don’t even have to look; I can feel that we have 346 bags of tortillas in the house. The eggs are probably all frozen, but what the hell. We even have some refried beans, and that has made all the difference.

I guess I haven’t written up a migas recipe yet. Don’t tell anyone I said that, but it’s basically matzoh brei for Mexicans. You slice some tortillas thin and fry them until crisp, then add in some beaten eggs and scramble it together. You can add in other stuff while it cooks, but I like to cook it simply and then serve the extras as toppings and sides. 

And there it is. I’m projecting a win for everyone at dinnertime today.

Here’s the recipe cards for the week. Enjoy!

Coleslaw

Ingredients

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

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

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

Soul cakes

Servings 18 flat cakes the size of large biscuits

Ingredients

  • 1 cup butter, chilled
  • 3-3/4 cup sifted flour
  • 1 cup white sugar
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice (can sub cloves)
  • 2 eggs
  • 2 tsp cider vinegar (can sub white vinegar)
  • 4-6 Tbsp milk
  • powdered sugar to sprinkle on top

optional:

  • raisins, currants, nuts, candied citrus peels, etc.

Instructions

  1. Preheat the oven to 350

  2. Put the flour in a large bowl. Grate the chilled butter on a vegetable grater and incorporate it lightly into the flour.

  3. Stir in the sugar and spices until evenly distributed.

  4. In a smaller bowl, beat together the eggs, vinegar and milk. Stir this into the flour mixture until it forms a stiff dough.

  5. Knead for several minutes until smooth and roll out to 1/4 thick.

  6. Grease a baking pan. Cut the dough into rounds (or other shapes if you like) and lay them on the pan, leaving a bit of room in between (they puff up a bit, but not a lot). If you're adding raisins or other toppings, poke them into the top of the cakes, in a cross shape if you like. Prick cakes with fork.

  7. Bake for 20-25 minutes until very lightly browned on top.

  8. Sprinkle with powdered sugar while they are warm

Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • 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

Instructions

  1. 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. 


  2. Add the cubes of beef and cook until slightly browned.

  3. 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. 

  4. 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. 

  5. Before serving, add pepper to taste. Salt if necessary. 

 

Pumpkin quick bread or muffins

Makes 2 loaves or 18+ muffins

Ingredients

  • 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

Instructions

  1. Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.

  2. In a large bowl, mix together dry ingredients.

  3. In a separate bowl, mix together wet ingredients. Stir wet mixture into dry mixture and mix just to blend. 

  4. Optional: add toppings or stir-ins of your choice. 

  5. Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves. 

 

Vaguely Asian meatballs with dipping sauce

Very simple meatballs with a vaguely Korean flavor. These are mild enough that kids will eat them happily, but if you want to kick up the Korean taste, you can serve them with dipping sauces and pickled vegetables. Serve with rice.

Servings 30 large meatballs

Ingredients

  • 2.5 lbs ground beef
  • 1 sleeve Ritz crackers, crushed finely
  • 1/3 cup soy sauce
  • 1/3 cup minced garlic
  • 2 bunches scallions, chopped (save out a bit for a garnish)
  • 1 Tbsp kosher salt
  • 1 Tbsp ground pepper

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

  2. Mix together the meat and all the meatball ingredients with your hands until they are well combined. Form large balls and lay them on a baking pan with a rim.

  3. Bake for about 15 minutes.

  4. Serve over rice with dipping sauce and a sprinkle of scallions.

 

Pork banh mi

Ingredients

  • 5-6 lbs Pork loin
  • 1 cup fish sauce
  • 3/4 cup sugar
  • 1 minced onion
  • 1/2 head garlic, minced or crushed
  • 1.5 tsp pepper

Veggies and dressing

  • carrots
  • cucumbers
  • vinegar
  • sugar
  • cilantro
  • mayonnaise
  • Sriracha sauce

Instructions

  1. Slice the raw pork as thinly as you can. 

  2. Mix together the fish sauce ingredients and add the meat slices. Seal in a ziplock bag to marinate, as it is horrendously stinky. Marinate several hours or overnight. 

  3. Grill the meat over coals or on a pan under a hot broiler. 

  4. Toast a sliced baguette or other crusty bread. 

 

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

What’s for supper? Vol. 219: Your name on a grain of rice!

WE ARE ON VACATION! All this week we’ve been at the ocean, which we adore.

We rented this beach house back in January, but didn’t know until the very last minute if it would be safe to go. But it’s been fine! We don’t share living quarters with anyone, there has been a good, brisk wind all the time, and we like the boring end of the beach with tide pools and no cool people or entertainment anyway. We warned the kids we’d be skipping souvenir shops and playgrounds and indoor restaurants and arcades and just focus on being at the beach. And it’s been great!

But wait, I guess I didn’t do a food post last week? Here are a few of the more photogenic things we ate last week:

A very delicious pizza with cherry tomatoes and basil from the garden, thinly-sliced garlic, red onion, black olives, and parmesan. Very pretty

and did not disappoint. 

They had a nice sale on steak, so I picked up a few, which Corrie helped to season

and then I broiled them, sliced them, and served the meat on mixed greens with plenty of blueberries, blue cheese, and diced red onions, with red wine vinegar, watermelon on the side.

A wonderful summer meal. This is also great with pears or green apples, rather than blueberries.

We also had sausage subs with fried peppers and onions, and here is a photo of the lovely peppers and onions

Yum.

And then we had Vaguely Asian Meatballs,

Jump to Recipe

quick-pickled cucumbers,

Jump to Recipe

white rice and sugar snap peas. A very flavorful meal, savory and filling but not too heavy. 

***

Okay, on to this week! We keep meals very simple when we’re away from home, so this is more of a “yay, beach!” post, interspersed with a couple of food pictures. Of course there are tons of pics, but I’ll mostly link to my Facebook albums, sorry, lazy person. Four of the oldest kids stayed home for various reasons, so it was just the eight of us this year. And the parakeet, whom we brought for reasons.

(We did not bring the cat, the lizard, or, after much debate, the puppy.)

Corrie packed on Friday. She was very, very ready on Friday. Then she wanted to flip a coin to see if we should go on Saturday, or just go on Friday. She dibsed Friday. 

We did whittle her essential luggage down somewhat from here.

SATURDAY
Pizza

And then it was time to go! We got to the beach house around dinner and Damien went to find hunt up some pizza while we unpacked. We don’t have an ocean view from the beach house, but I am not complaining. This is the view from the grownups’ bedroom:

One of the pizzas was sausage and ricotta, which is definitely going into our rotation. Heavens.

SUNDAY
Deli sandwiches

We slept through the 9:15 Mass right down the street, but made it to a 10:45.  Masks and hand sanitizer and social distancing were all enforced, and the priest announced before communion that we should all remember to keep our masks on until right before we receive, and that if we want to receive on the tongue, we have the right to do so, but he asked that anyone who wants that should go to the end of the line so everyone receiving in the hand could go first. Then he stepped into the sacristy to wash his hands thoroughly and mask up. A good solution. 

Then I did grocery shopping. Then we finally got to the beach! It’s such a good beach. 

Here are a bunch more pics from Sunday.

MONDAY
Fried chicken

We packed a lunch and spent the late morning and afternoon at the beach.

More pics from Monday.

Then we went for fried dough, which is Corrie’s main reason for going to the ocean, but it was wayyyy too hot, so we had ice cream. Dinner was cold fried chicken from the supermarket and I think chips and peaches.

Damien and I popped out for drinks in the evening, but I got spooked by the crowds, so we just got some Heinekens and drank them on the beach under the full moon. 

NO COMPLAINTS. 

TUESDAY
Hot dogs, chips

We were expecting major storms, so we stuck close to the house on Tuesday. In the morning, we investigated the foggy, foggy salt marshes behind the house.

More pics from the marshes and the ocean before the storm.

We also made cookies and played games (I brought Bananagrams, some magnet maze games, Battleship, lots of markers and coloring pages, and cookie and cupcake mix) and read books and watched TV. It got pretty blustery, but we didn’t get hit that hard.

Then when the wind and rain stopped, we went to see how the beach was. Still very windy!

More pics from Tuesday evening.

WEDNESDAY
Steak, corn on the cob, chopped salad, bread, S’mores

Day after the storm and the ocean was still out of sorts. Lots of weird stuff on the sand, including this molted baby horseshoe crab shell,

absolute gobs and gobs of seaweed and a million rocks, and the water was murderously cold. This made for a challenging but exhilarating swimming day.

Guys, I cannot even begin to express how much easier it is to be at the beach when you don’t have toddlers or babies. No one wandered away or got lost. No one almost drowned. No one even tried to get drowned. Damien and I could go out and bob around past the breakers together while the younger kids played on the shore, and then sometimes we could lie on a blanket in the sun while the kids played in the water. No one got hysterical because they had sand in their mouth. No one got hysterical at all, or had some kind of diaper emergency. Everyone was reasonable and had a nice time. I never thought we’d get here, but here we are.

 I even had help pulling the wagon.

Bunch o’ more pics from Wednesday.

The steak that was on sale at home last week was now on sale at this supermarket, so I bought a bunch and Damien grilled them. He seasoned them with salt and pepper, lime juice and tequila, and they were very tasty! The corn was just boiled in salted water, and we had plenty of pull-apart bread to stop up the steak juice. 

We were all fairly exhausted and grumpy by afternoon, but I had been promising S’mores forever, and the coals were still hot after dinner, so S’mores time was upon us. I hate S’mores. They are so absurdly overrated, and the name might as well be “Goods” or “Highly Requested.” What the heck. Then we realized (a) we had no sticks to roast the marshmallows with (and not a tree in sight), and (b) the chocolate bars had already melted in their wrappers. One of the kids wanted to freeze them, but I couldn’t see taking melted chocolate and freezing it so as to re-melt it. So we laid a bunch of graham crackers on a pan, snipped the corners off the wrappers and basically extruded chocolate onto the graham crackers, doled marshmallows onto that, then balanced another layer of graham cracker on that. Then we put the pan over the coals until the graham crackers were burnt and the marshmallows were just barely heated. This is exactly the kind of treatment S’mores deserves, in my opinion. Stupid dessert anyway. S’m’less is more like it. 

THURSDAY
Boardwalk food!

We had a lazy morning and a good swim in the afternoon. There were some ducks or something bobbing around, and I told Lucy that, if she could catch one, she could bring it home. This didn’t work out well when I made the same offer about a frog, but so far we are duck-free. 

Here are several pics from Thursday.

At one point during the day, Corrie became The Head of Knowledge, and foretold that our youngest daughter would have rice and seaweed for dinner, but, failing that, that she would settle for a burger. 

 

She had a burger.

We stopped at home to de-sand and then went out again in search of dinner. It turns out the kids all wanted burgers and fries, so that simplified things. Damien and I had steak and cheese, which arrived without cheese or mayo or anything, but I wasn’t gonna start passing food trays back and forth across the counter. Then we got ice cream.

FRIDAY
Grilled cheese? 

I think Damien and I may pop out for an actual seafood dinner, which is something none of this particular group of kids wants or needs. But we may also answer a deeply adult call to lie around and watch TV. Damien has been working about half-time throughout the week (including virtually attending two hearings as a defendant in a free speech case) and I’ve been gloomily writing terrible things that will never see the light of day.

The great thing about this house is that it’s in quiet neighborhood, it’s a very easy walk from the beach, and there is this wonderful view from the bedroom. Two windows show the church steeple and the water tower, and the other window is the salt marsh, where white egrets swoop around and the brackish tide rises and falls throughout the day.

The ground is dense mud covered with waves and waves of cordgrass, and if you look close, there are periwinkles and little crabs all over the place.
Here are a bunch of pictures of our little trip to the marsh. 
The vegetation looks like coarse weeds at first, but up close, they look more like seaweed. Fascinating place. Some of the channels are natural, but some of them are man-made, and there are complicated sluice gates with floating balls to raise them and, I guess, keep the arcades and stuff from flooding. It’s not far from home, but so very different from home!

However, we did promise fried dough back on Monday, and we haven’t yet gotten any fried dough. The Head of Knowledge doesn’t forget these things. So I think we’re getting fried dough if it kills us. And maybe, if the crowds aren’t too bad, your name on a grain of rice.  

***

Okay, I guess my recipe cards this week are just for the Asian meatballs we had last week, and fried dough you can make at home.

Vaguely Asian meatballs with dipping sauce

Very simple meatballs with a vaguely Korean flavor. These are mild enough that kids will eat them happily, but if you want to kick up the Korean taste, you can serve them with dipping sauces and pickled vegetables. Serve with rice.

Servings 30 large meatballs

Ingredients

  • 2.5 lbs ground beef
  • 1 sleeve Ritz crackers, crushed finely
  • 1/3 cup soy sauce
  • 1/3 cup minced garlic
  • 2 bunches scallions, chopped (save out a bit for a garnish)
  • 1 Tbsp kosher salt
  • 1 Tbsp ground pepper

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

  2. Mix together the meat and all the meatball ingredients with your hands until they are well combined. Form large balls and lay them on a baking pan with a rim.

  3. Bake for about 15 minutes.

  4. Serve over rice with dipping sauce and a sprinkle of scallions.

 

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

 

Fried dough

Makes about 15 slabs of fried dough the size of a small plate

Ingredients

  • 4 cups flour
  • 4 tsp baking powder
  • 1-1/2 tsp salt
  • 4 Tbsp (half a stick) cold butter
  • 1-1/2 cups lurkworm water
  • 2 cups oil for frying
  • confectioner's sugar for sprinkling
  • cinnamon for sprinkling (optional)

Instructions

  1. Mix together the flour, baking powder, and salt.

  2. Cut the cold butter into bits and work it gently into the dough.

  3. Add the water and stir until the dough is all combined.

  4. Cover the dough with plastic wrap or a damp towel and let it rest for 15 minutes

  5. Separate the dough into pieces and flatten each piece into a thin disk with your fingers. If it's sticky, put a little confectioner's sugar on your work surface.

  6. Heat the oil in a pan. You can deep fry it or use less oil and fry it in a small amount of oil; your choice. The oil is ready when you put a wooden spoon in and little bubbles form around it.

  7. Carefully lay the disc of dough in the hot oil. Let it cook a few minutes, just barely getting brown, and then turn it and cook the other side.

  8. Remove the dough, let the excess oil drain off, and sprinkle it immediately with sugar and cinnamon if you like.

  9. You can keep these hot in the oven for a bit, but they're best when they're very hot.

What’s for supper? Vol. 212: The best things in life are jiggly

This week, I cleaned a lot and ate a lot, and now you people are gonna hear about it. 

SATURDAY
Aldi pizza

Since I’m no longer shopping on Saturdays, I decided I had time to tackle The Middle Room, which has four girls in it. I normally pretend the upstairs doesn’t exist at all, but every so often, it demands to be recognized, usually by whispering phrases like “fire hazard” and “child protective services” into my psyche at 3 a.m.

I had the kids take everything downstairs. EVERYTHING.

We did it this way because if I go upstairs to sort, I end up drowning in guilt and throwing up with dust, and the rage and disgust and regret overwhelm me before I get to the bottom of things. So I make them bring the mess to me, and then I have to push through and finish the project no matter how bad it feels, or I don’t get my living room back. Maybe someday I’ll finish a task without deliberately entrapping myself, but not today.

So they lugged everything downstairs in bags and boxes, and they stripped that room like we were planning to move out. Then we moved the furniture, and vacuumed everything, and wiped it all down. Then everything they own got a pass or fail (the older kids were allowed to have crates of belongings that I didn’t personally sort through, as long as they were reasonably contained and didn’t smell of rotten fruit). Then we sorted out what was left and put it all back again. 

Guys, we threw out thirteen bags of junk. And we bought a new mattress, and new lights, and new storage tubs and crates and shelves, and new hanging organizers. And a new vacuum cleaner. We finished around 8:45 p.m. The finished bedroom still looks like most people’s “before,” but I’m pleased. And we got our living room back. 

Oops, this is a food blog. Well, Damien exerted his husbandly authority and commanded me to let him pick up some frozen pizzas. 

SUNDAY
Mac and cheese with kielbasa, sausage rolls

Mother’s day! I was showered with truly wonderful homemade gifts and treats, and visited my favorite local nursery to pick out some peonies and lilies of the valley. The original plan was to go on a hike and a picnic, but it was windy and nippy out, so we settled for a picnic in the back yard with strawberries and giant sandwiches Damien made with all kinds of special meats and cheeses, and it was a lovely day all day.

I made my normal mac and cheese (just basically a ton of white sauce with whatever cheese we have lying around melted into it), but added sliced up kielbasa.

As with so many people, more and more of our meals are the result of whatever we could find in the stores, so they are getting weird. I liked the mac and cheese with kielbasa, though. It tasted like exactly what it was.

I also made a tray of sausage rolls. 

 

Jump to Recipe

Last time I made this recipe, I used puff pastry, and that’s a better choice than the phyllo dough I used this time. (This was the very last roll of phyllo dough left over from the time I made baklava for the Dead Theologians Society. Yes, packaged phyllo dough really keeps that long in the fridge.) 

These are savory little pastries stuffed with sausage and onions, brushed with egg and topped with “everything” seasoning. They were very tasty, and I was amazed all over again that the kids didn’t want them. They are quite easy to make, and would be great for party snacks, or for when it’s mother’s day and you can make what you like and people aren’t going to be jerks for once. 

MONDAY
Different Asian meatballs with lime sauce, rice

Last time I mentioned this moderately popular Asian meatball recipe I make

 

Jump to Recipe

someone recommended a recipe that included a different, more exciting dipping sauce made with sesame oil, lime, and cilantro. Fool that I am, I messed with moderate success and also tried the new meatball recipe that went along with the new sauce.

Those meatballs were not great. Also, I had some medium-bad migraine brain and repeatedly confused teaspoons and tablespoons, and also I didn’t read the recipe all the way through, and had put all the ingredients in with the meat, including the ingredients which any feeble minded cat would have known were for the sauce, and weren’t supposed to be mixed in with the meat. So I had to scrape a bunch of wet crap off the meat and start over again.

The sauce was good, though! Eventually! I’ll make the sauce again, with the superior meatballs, once we recover from our unpleasant associations with this meal. I also got it into my head to scrub the hell out of the bathtub on Monday, so the day wasn’t a total loss. Nothing beats good old fashioned Comet.

TUESDAY
Hot dogs, fries

I went grocery shopping on Tuesday. My strategy is: a mask to protect other people, my sacred heart necklace to remind me of who I am so I don’t murder anyone, and an extra dose of Buspar to seal the deal. Then I got home and collapsed like a bunch of broccoli and Damien made hot dogs and fries. I feel like there was some vegetable, but that may have been a hallucination.

WEDNESDAY
Bibimbap and berry cheese cake

Earlier in the week, I had bribed Corrie with cake-making videos while I braided her hair. She likes the recipes that involve either morbidly peppy blonde ladies who don’t know when to stop, or else extremely together Asian women making deft little movements with specially-shaped spatulas in their little glass bowls, and then boop! They produce a magical raindrop cake with a flower made of strawberries suspended inside. So I got it in my head that we needed to make our own fantastical dessert of some kind. Here is what we came up with (there were two of them):

They were . . .  intriguing. Even compelling. And wiggly. All the best desserts are wiggly. We used the no-bake cheesecake part of this recipe, but only because I was going for oven avoidance rather than taste; and for the top, we used clear gelatin sweetened with ginger ale. I’ll include the recipe for how we made the Jell-o part, mainly because I went to the trouble of writing it up. 

Jump to Recipe

 

The graham cracker base partially fell apart because I used silicone pans, because I have a permanent grudge against springform pans; and the one jell-o mold that came out of the bowl intact had a textured surface, so it wasn’t crystal clear. At this time, I am accepting zero advice about how to get better results next time, as there will be no next time. The kids had fun, I ate some cheesecake, and that’s what we were going for. Ta dah!

I think Wednesday was also when I decluttered and reorganized the kitchen. Maybe? The days are running together. Someone definitely cleaned my kitchen, and I remember being mad, so it was probably me. Spring cleaning hit hard this year, you guys. And I found the bag of powdered milk that I bought when I first realized that this corona thing wasn’t going to just blow over. I guess I’ll hold onto that. 

For the bibimbap, I made a big pot of rice, and cooked up some sliced-up pork and onions in a gochujang sauce

Jump to Recipe

 

Clara made some quick pickled carrots

 

Jump to Recipe

 

and I set out raw spinach, crunchy noodles, chopped scallions, and miscellaneous sauces and sesame seeds and whatnot. Everyone took what they wanted, and then lined up for their fried egg on top. 

 

Gosh, I love this meal. I like to fry my egg until it’s crisp on the bottom, then flip it over just for a second, then flip it back and slide it on top of the spinach, so it wilts the greens a little. Then some hot sauce. 

You got the cold crunchy carrots and noodles with the egg yolk running into it, you got the meat sauce slowly sinking into the rice. Great meal. I’ve tried many different sauces, but I think I’ll stay with the gochujang one from now on.

THURSDAY
Quicken quesadillas and chips with pico de gallo

These were, of course, chicken quesadillas, not quicken. I may still have a migraine, and also part of my tooth fell off again. Nevertheless, Thursday was yet another big cleaning project: The Dining Room Heap. It was an ugly afternoon, but I only discovered one backpack full of rotten fruit in the process. And now no one has to crab-walk to get to the dining room table. Such luxury!

And boy, dinner tastes good after you’ve been working hard. 

Clara roasted up the chicken and Lena made the pico de gallo

Jump to Recipe

 

and I shredded the cheese and finally succeeded in coaxing Corrie out of a 48-hour snit by shouting, “HAVE SOME CHEESE, RAT!” and throwing cheese at her. 

FRIDAY
Fish tacos

Today I open up the bag of avocados and see how I did. I am inordinately proud of my skill at choosing avocados for their ripeness stage. I also have some pineapples and mangoes I’ve been avoiding all week.

Okay, that’s it! I gained forty-three pounds this week, how about you? 

Sausage rolls

Servings 36 rolls

Ingredients

  • 2.5 lbs sausage, loose or squeezed out of casings
  • 1 lg onion
  • salt and pepper
  • olive oil for cooking
  • 1.5 lbs puff pastry dough (1.5 packages)
  • 3 eggs, beaten
  • "Everything" seasoning, if you like

Instructions

  1. Preheat the oven to 400.

  2. Dice the onion and sauté in the olive oil until it's slightly browned

  3. Put the raw, loose sausage in a bowl. Beat two of the eggs and add them to the bowl along with the cooked onions. Mix thoroughly.

  4. Cut the puff pastry into six long strips. On a floured surface, roll them out until they're somewhat thinner.

  5. Divide the sausage mixture into six portions and spoon it out into a long rows down the middle of each strip of puff pastry

  6. Form the sausage mixture into a tidier strip, leaving a margin of dough on each side.

  7. With a pastry brush, paint the dough margins on both sides.

  8. Fold the pastry up over the sausage on both sides, to form a long roll.

  9. Flip the roll over and lay it in a greased pan with the creased side down.

  10. Cut each roll into six smaller sections. (You can make them whatever size you like, really.) Leave a little space in between rolls on the pan.

  11. Brush each little roll with the rest of the beaten egg. Sprinkle with "everything" seasoning if you like.

  12. Bake for 20 minutes until the sausage is cooked and the rolls are golden brown. Serve hot or cold.

 

Vaguely Asian meatballs with dipping sauce

Very simple meatballs with a vaguely Korean flavor. These are mild enough that kids will eat them happily, but if you want to kick up the Korean taste, you can serve them with dipping sauces and pickled vegetables. Serve with rice.

Servings 30 large meatballs

Ingredients

  • 2.5 lbs ground beef
  • 1 sleeve Ritz crackers, crushed finely
  • 1/3 cup soy sauce
  • 1/3 cup minced garlic
  • 2 bunches scallions, chopped (save out a bit for a garnish)
  • 1 Tbsp kosher salt
  • 1 Tbsp ground pepper

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

  2. Mix together the meat and all the meatball ingredients with your hands until they are well combined. Form large balls and lay them on a baking pan with a rim.

  3. Bake for about 15 minutes.

  4. Serve over rice with dipping sauce and a sprinkle of scallions.

 

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

 

2 berry domes for cheesecakes or just for excitement

Ingredients

  • 8 envelopes clear unflavored gelatin
  • 2 cups boiling water
  • 1.5 cups sugar
  • 2 lbs strawberries
  • 6 oz blackberries
  • 6 oz raspberries
  • 6 cups gingergale (about 3.5 cans)

Instructions

  1. Slice the strawberries. Mix them up with the other berries.

  2. Spray a large bowl or two smaller bowls with cooking spray. Put the berries in and try to arrange them as far up the sides as possible. Set aside.

  3. In a large bowl, mix together the gelatin and the sugar.

  4. Boil the water and whisk it into the gelatin and sugar until the gelatin is dissolved.

  5. Add the ginger ale and stir to combine.

  6. Carefully pour the gingerale-gelatin mixture into the prepared bowls of berries.

  7. Refrigerate for 3-4 hours until firmly set.

Gochujang bulgoki (spicy Korean pork)


Ingredients

  • 1.5 pound boneless pork, sliced thin
  • 4 carrots in matchsticks or shreds
  • 1 onion sliced thin

sauce:

  • 5 generous Tbsp gochujang (fermented pepper paste)
  • 2 Tbsp honey
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 5 cloves minced garlic

Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap

Instructions

  1. Combine pork, onions, and carrots.

    Mix together all sauce ingredients and stir into pork and vegetables. 

    Cover and let marinate for several hours or overnight.

    Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.

    Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat. 

Pico De Gallo

quick and easy fresh dip or topping for tacos, etc.

Ingredients

  • 2 large tomatoes, diced
  • 1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
  • 1/2 onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/8 cup lime juice
  • dash kosher salt

Instructions

  1. Mix ingredients together and serve with your favorite Mexican food