What’s for supper? Vol. 151: Sauté, girls, sauté!

Oh lordy, I’m running so late. But we finally did a podcast! Did you hear our podcast? You might like it! I thought it was pretty funny, and we have a name, a logo, and new mics, and are taking a slightly different approach. This one is free, and we’re working on moving toward getting the archives on iTunes. I know I say this every few months, but this time I mean it!

But you’re here for the food, and that’s cool, that’s cool. Here’s what we had this week.

Oh wait, before I forget: Would it be easier if I made a second page for each Friday food post, just for recipe cards? I know it’s a pain to scroll down, but I want to keep them together, and not intersperse them in the post. Let me know.

SATURDAY
Hamburgers, chips

Nothing to report. Running around like maniacs, as usual.

SUNDAY
Salad with chicken and giant croutons

I slathered the chicken breasts with oil and seasoned them liberally with salt, pepper, garlic powder, and oregano, then roasted them and sliced them. Served on mixed greens with dried cranberries, crumbled feta, diced red onion, and toasted almonds.

I feel like such an adult when I put out bowls of things for salad. No particular reason. I just like bowls of things.

Reminder: Nuts toast up very nicely in the microwave. Spread them on a plate and set it for two minutes. Easy peasy.

We also made croutons from some rolls I accidentally bought. Cut bread into cubes, pour melted butter on top, season however you like, and spread them in a pan. Leave at least 40 minutes or more to toast them slowly in a 300 oven or so, so they dry out completely. Confession: If you are in a rush, you can just turn it up and toast them on the outside, and they will be chewy and bready on the inside, and not a single person will complain, because here is a pan of hot buttery bread cubes.

MONDAY
Croque monsieur, fries, pomegranates 

Okay. So this has been on my list to make for a few weeks. It’s apparently French pub food, and is really just a hot sandwich of nice ham and nice cheese with cheese sauce on top. But I read a few recipes a few times, and couldn’t figure out what the hell they were talking about. I can follow complex recipes, but I guess the fact that it was complex and yet still just a cheese sandwich was too much for my pea brain.

Anyway, I finally watched an Ina Garten video, and then it made sense. You trim the crusts off white bread, put shredded gruyere and ham and dijon mustard inside, then put cheese sauce made with gruyere and parmesan on top, then a bit more shredded gruyere, then bake, then broil. Here is what they look like before baking:

And here they are, fresh out of the oven:

Damien loved them, and the kids thought they were good. I wasn’t crazy about them. I never thought I’d say this, but it was just too much damn cheese. I like cheese a lot, but I don’t want to feel like cheese is the air I breathe, and that’s how croque monsieur made me feel. Anyway, if this looks appealing to you, you could totally use cheddar instead of gruyere.

“Croque monsieur” means “crunch sir,” if you’re wondering. If you put a fried egg on top, that makes it a “croque madame,” and that’s why French kids don’t have ADHD, if by ADHD you mean “All Done Having Dairy.” Please don’t think about this joke. It doesn’t deserve your time.

TUESDAY
Regular tacos, tortilla chips, guacamole

The kids requested regular tacos, with regular ground beef seasoned with regular spices that come in a regular little packet. No fish, no spicy cabbage, no lime or cilantro or kimchee or Korean-inspired nonsense, just regular tacos. Fine.

Dora made the guacamole. Avocados were 59 cents each! Cheapest I’ve ever seen, so we made plenty. Recipe card at the end. I don’t seem to have taken any photos.

WEDNESDAY
Pulled pork Bibimbap

I do love bibimbap, but I’m never sure about the meat and sauce part. I’m fairly sure I haven’t hit on an authentic recipe yet. I had some boneless pork ribs, so I put them in the Instant Pot with the sauce from this recipe. It was quick and easy, and they came out looking good:

and shredded up very well.

The taste was not my absolute favorite, though. It was a little harsh and had a weird, tomatoe-y taste to it, somehow, despite not having any tomatoes in it. Still a fab meal. I’ll probably use the Instant Pot to make shredded pork for bibimbap in the future, just not with that sauce.

I put rice in the bowl, then the meat and sauce on that, and then baby pea shoots, quick pickled carrots and cukes, and a lovely, runny fried egg on top, with sesame seeds, Sriracha sauce, and some crunchy noodles.

Party in a bowl! I meant to sauté some mushrooms and spinach, but I was too tired. This is a popular dish at our house because everyone can build their own meal. Everyone likes at least two things, not counting the egg.

If you live in a town with a restaurant that serves authentic bibimbap, please talk to your pastor about hiring me to speak at your thing, so I can have some bibimbap.

Sidenote: every time I sauté something, I have to Google it and cut and paste the e with the accent over it, because I don’t know how to do it on my computer. I could learn how, but I’d forget, and then I’d just have to look that up each time. And then I wouldn’t have the fun of rediscovering one more time (really, I cannot overemphasize how poor my memory is) that a sauté is also a ballet thing, where you jump off both feet and land in a hot pan with a little olive oil.

THURSDAY
Beef barley soup, pumpkin mumkins

Irene has been dying for beef barley soup, so I saved her life. The mushrooms had gone bad (my husband wanted to know how that was even possible, since they are already fungus. He’s from Barcelona), so there was more broth than I usually like, but it was still mighty tasty.

 

And Irene got to live.

I also made a huge batch of those foolproof pumpkin muffins (24 muffins and an oversized loaf from a double recipe). Corrie helped me, and I think we somehow got significantly more eggs into the batter than I intended to, but they still turned out fine, tender and a little spicy.

 

Corrie started calling them pumpkin mumkins, and if you think anyone corrected her, you’re out of your gourd. She advised us: “You put your pumpkin mumkin into your soup, and den, BOOM, you EAT your pumpkin mumkin!”

FRIDAY
Instant Pot mac and cheese

Dora promised to bring me a bag of cheese ends from the deli, but she forgot! It’s fine, I still love her. But I won’t forget.

 

White Lady From NH's Guacamole

Ingredients

  • 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

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

5 from 1 vote
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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. 

5 from 1 vote
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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. 

 

5 from 1 vote
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Instant Pot macaroni and cheese

Adapted from a CopyKat recipe

Ingredients

  • 2 pounds raw macaroni
  • 2 tsp hot sauce
  • 4 Tbsp butter
  • 3 Tbsp yellow mustard
  • 2 cups milk
  • 2-3 pounds cheese of your choice
  • 1 tsp pepper
  • 1-2 cups buttered bread crumbs for topping (optional)

Instructions

  1. Put macaroni in Instant Pot with enough water to barely cover. Put hot sauce, and mustard on top and mix it well. Mixing may be superstitious; not sure. 

  2. Set IP to high pressure for six minutes. Do quick release. 

  3. Drain any excess water. Add milk, butter, and cheese, and mix until macaroni is coated. 

  4. Serve as is; or butter a pan and pour the macaroni into it, top with buttered bread crumbs, and heat in oven until breadcrumbs are toasted. 

What’s for supper? Vol. 146: Tutto il Formaggio

What did we eat this week? Oh, wait till I tell you.

Recipe cards at the end.

SATURDAY

On Friday and Saturday, l’uomo and I went away! We did! It’s our anniversary this month. Twenty-one years, my friends, and it gets better and better. We had three days and two nights at the beach — longer than we’ve ever been kidless together since the day we got married — and enjoyed ourselves immensely. But I’m only gonna tell you about the food.

First night, he had the surf and turf

and I had about a bathtub’s worth of lobster formaggio.

Sharp, creamy, and wonderful. We also had lobster-stuffed mushrooms and lobster rangoon. We, um, we like lobster. I only ate half and then of course accidentally left my leftover package in the restaurant, rather than bringing it to the hotel and then accidentally leaving it in the mini fridge.

We staggered back to our room, with its sweet little ocean view balcony and there were champagne and strawberries waiting for us, plus a lovely little plate of cheeses and fruits

I’m finding it hard to believe that we ate this that same night, to be honest, after all that lobster. Maybe we ate it the next day? I do recall having a hearty breakfast the next day, and then we spent a lot of time clambering around on rocks gawking at tide pools and snickering over the people waiting in line to get into the Social Distortion concert. Someone had written BRIANNA I WILL NEVER FORGET YOU on one of the shuttered souvenir shops. And then there was this:

This has been my approach, as well, and it’s worked well for me. Hey, it’s the off season. And then more tide pools! Tide pools are the best. Look at all those little baby mussels!

We weren’t ready for dinner, as such, but a little light snack sounded all right, so we had some cocktails with a dozen oysters with plenty of horseradish, and a charcuterie board. I didn’t know what that was, but food that comes on boards has never yet disappointed me. This one was exceptionally good, with various dried meats, roast beef, pickled vegetables, sharp and tender cheeses, hot crusty bread, honey, fig paste, and the most amazing mustard.

It seems silly, but I can’t say enough about this mustard. It just transformed everything. Tell me about fancy mustards that you know about! I don’t even know what to search for, but I have a food processor and I want to be a part of this.

I think maybe it was now that we brought the strawberries out? And the other cheeses? What I’m trying to say is, salt air really gives you an appetite. We didn’t drink the champagne, because we never drink the champagne. We now have three bottles of champagne in the refrigerator, left over from last Valentine’s Day and also our 20th anniversary. I honestly don’t know why we keep buying it. If you want it, you can come over and get it. The mustard is all gone, though, so don’t get your hopes up.

Anyway, we had a nice time. Such a nice time. I love that man.

SUNDAY
Vermonter sandwiches

Back to life! Back to sandwiches without even a little bit of lobster in them. These particular sandwiches are a favorite around here. Slices of roast chicken or turkey, slices of tart green apples, bacon, thick cheddar cheese, and honey mustard on ciabatta rolls.

You can toast the whole thing for a few minutes if you like. Yum yum.

MONDAY
Various antipasti; suppli; linguine with ragu; lemon ices; pizzelle cannoli

So, on some random Monday in early October, we have a day off school for no reason and eat Italian food. Fine, it was for Columbus Day. Fight me.

We start with suppli, also sometimes called arancini. These are breaded, deep-fried balls of risotto with a core of melted mozzarella. YEAH, SORRY ABOUT COLUMBUS DAY. I’m so glad you don’t celebrate Columbus Day, because then you don’t have to eat suppli. They’re really not very good. They aren’t the food of the gods or anything. You wouldn’t wet yourself because of how meltingly fabulous they are. Don’t be silly.

When they’re frying, you don’t have to physically restrain yourself from reaching into the hot oil to grab a wonderful golden ball of glory

They don’t rest on the plate, fragrant and smiling, inviting you to break through the tender, crisp shell into the creamy risotto within

and when you break it open you won’t whimper with delight as the mozzarella meltingly swoons across your plate

It’s just food. It can’t possibly be that good, my stars. Get ahold of yourself.

We also had an assortment of antipasti, into which I put very little effort, because making suppli is exhausting, man. I cut several Bosc pears into wedges and wrapped them with paper-thin prosciutto, and that was nice. We also had various olives and marinated vegetables, cheeses, salamis, breadsticks, artichoke hearts, pesto, sun dried tomato bruschetta, and whatnot. Very pretty.

I knew I shouldn’t eat another suppli, but I did it anyway.

The night before, Damien had made his magnificent ragu, which is a tomato-less meat sauce with ground pork and beef, celery and carrots, garlic, lots of red pepper flakes, and tons of anchovies that just sort of melt. We briefly considered grinding up some pancetta, but life suddenly seemed short, so we went with a mere two meats. I haven’t written up a recipe card yet, so I’ll just link to the Deadspin recipe for now. You must try this. It’s so simple and so amazingly good.

Does it look like much? No, it does not.

But it smells and tastes like if pasta went to heaven, and this is who it gets to spend eternity with: ragu. I don’t know where me eating it fits into this cosmology, but there you are.

I had made a desultory supermarket search for cannoli shells, but quickly gave up and bought those snowflake-shaped pizzelle cookies

(photo from Wikimedia Commons)

and topped them with a scoop of simple cheese filling (ricotta with confectioner’s sugar and a little almond extract), shaved dark chocolate, and a few maraschino cherries. Nobody complained! But I forgot to take a picture.

And! I just found out this minute that you can actually make cannoli shells using pizzelle cookies. You put them in the microwave on high for 30-40 seconds and quickly roll them around something round, like a broom handle. They harden right up, and then you can fill them. What do you know! Next year in Jerusalem or what have you.

TUESDAY
More ragu on spaghetti and garlic bread

We had so much leftover food, I didn’t even need to cook more pasta. I just boiled some water and dunked the cooked leftover linguine in for a minute, swished it around, and then drained it. Good enough for the likes of us. We even had leftover garlic bread, which is unheard of in these parts.

WEDNESDAY
Pork ramen and roasted Brussels sprouts

I’ve never had “real” ramen, but it’s on my list, and in the meantime, this is a happy little meal. In the morning, I sliced up a bunch of carrots on the wide blade of the cheese grater and put them in a bowl covered with vinegar and sugar. Then I soft boiled a dozen eggs, and then cooked up some boneless pork chops in olive oil until they were almost done, then sliced them thin and finished cooking them with soy sauce.

When it was dinner time, I re-heated the pork in the microwave and cooked up a big pot of ramen, and served it with the pork, the carrots, the eggs, plus some hot sauce (where did my sriracha sauce go? I don’t know) and sesame seeds and crunchy noodles. Good stuff. So many nice variations for Fancy Ramen Nite.

The Brussels sprouts were actually supposed to be part of the Italian meal, but the very idea of green vegetables had been forced vehemently out of my head by vengeful and jealous risotto god. I trimmed them and cut them in half, then mixed them up with plenty of olive oil, salt, and pepper, and roasted them in a shallow pan. Oh gosh, the crisp little charred leaves on the outside. Magnificent.

Roasting is by far my favorite way to prepare Brussels sprouts. You could add bacon or balsamic vinegar or honey, but it doesn’t really need it.

THURSDAY
Beef barley soup and pumpkin date muffins

It suddenly got chilly and rainy after a weirdly hot and humid week, so I was glad I had put off making soup until Thursday. I do a nice, basic recipe: garlic, red onion, carrot, and beef, then beef broth, red wine, and diced tomatoes with the juice, then mushrooms and barley toward the end. You can make the whole thing in the Instant Pot pretty quickly, if you can’t leave it simmering on the stovetop.

 

I also made pumpkin muffins, the first of the season. These are so fast and reliable, with a cozy, spicy flavor, and you can add all kinds of friendly toppings — oats, almonds, wheat germ, or turbinado sugar. This time, I stirred some chopped dates that were lurking about in the cabinet for some reason.

These muffins always turn out wonderfully tender and moist. I got the original recipe from Allrecipes, but I use half the sugar it calls for, and they’re still quite sweet. We usually have these as a quick bread along with soups, or to put in lunches so I feel like a good mother, but you could increase the sugar (or not) and add cream cheese frosting for a pleasant dessert.

Of course you can use this recipe to make loaves, as well. We do muffins because it’s easier to keep track of carbs that way. Speaking of which: T1D kid has over six months under her belt and we haven’t killed her yet! High fives all around! She’s even running cross country now, the maniac.

FRIDAY
Pizza

We have a birthday! I have made some vague promises of a cake. We shall see.

5 from 1 vote
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Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

5 from 1 vote
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Vermonter sandwiches

Ingredients

  • ciabatta rolls
  • grilled chicken or turkey, sliced
  • crisp bacon
  • Granny smith apples, cored and sliced
  • cheddar cheese, sliced thickly
  • honey mustard sauce

Instructions

  1. Layer all sandwich elements on roll. If you like, toast the sandwich before adding the apple slices and honey mustard. 

5 from 1 vote
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Cannoli filling

Use to fill cannoli shells, or put a scoop on top of pizzelle cookies. Top with shaved chocolate, rainbow sprinkles, maraschino cherries, etc. 

Ingredients

  • 32 oz ricotta cheese
  • 3/4 cup confectioners sugar, sifted
  • 1 tsp almond extract or vanilla extract

Instructions

  1. Mix ingredients together and refrigerate until you're ready to use it.

5 from 1 vote
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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. 

5 from 1 vote
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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. 

What’s for supper? Vol. 124: We put the bap in bibimbap

Another week under our belts, literally! Here’s what we had. At the end of the post, I’ll list the carb count for each meal, more or less.

SATURDAY
Bagel sandwiches with egg, cheese, and sausage

An easy, agreeable meal for yet another miserable, rainy, snowy, unreasonable day, which the menfolk spent climbing around on the roof to satisfy the insurance company.

SUNDAY
Bibimbap

Such a stupendous meal. The night before, I took a pork loin and cut it as thinly as I could, then set it to marinate with some prepared gochujang sauce. Sadly, I had no plain gochujang (which I have since rectified. Affiliate link!), so the flavor wasn’t as intense as I wanted. Then I browned up the meat in some olive oil while the rice was cooking.

I also set out the following dishes:

Sliced mushrooms sauteed in olive oil with soy sauce
Spinach sauteed in olive oil
Bean sprouts
Plain and sriracha-flavored sesame seeds
Wasabi sauce
Gochujan sauce
Soy sauce
Quick-pickled sliced carrots and mini cucumbers

I meant to add sesame oil to the sauteed foods, but I forgot.
Everyone put rice in their bowls and then added as many ingredients as they wanted, then reported to me for a fried egg on top.

To make the pickled vegetables, I sliced the mini cucumbers thin and used the wide slot of the vegetable grater to make carrot strips. (I need a food processor!) I covered them with white vinegar and stirred in about half a cup of sugar, covered it, and let it sit all day. I did this in the morning, and they were nice and zippy by dinnertime. The kids love these.

Bibimbap is just a giant bowl of savory wonderful happiness with little treats all through it.

Once you get down to the rice, you just keep adding more ingredients in different combinations. Or at least I do!

MONDAY
Beef barley soup, hot pretzels

This is one of the most frustrating parts about relearning how to cook while keeping track of carbs: I can’t eyeball stuff like soup anymore; and if I happen to have weird ingredients on hand, I’ll have to recalculate the carbs all over again next time. Oh well. In the old days, if someone had T1 diabetes, the only treatment available was to restrict calories, and sometimes people would die of starvation instead of diabetes. So boo hoo, I have to adjust my soup recipe.

Here’s the recipe I came up with:

Cover the bottom of the pot with olive oil and saute one diced red onion, 1 Tbs minced garlic, and two diced carrots.
When they begin to soften, add beef trimmed and cut into bite-sized pieces (I think I had about 2.5 pounds).
When beef is browned, add 2 small cans of diced tomatoes with the juice, and 1 cup Shiraz, 5 cups of beef broth, and about twelve ounces of sliced mushrooms. 
If you’re cooking on the stovetop, add 1/2 a cup of uncooked barley and simmer for about 40 minutes. I was using my Instant Pot, so I added the barley, sealed it, opened the vent, and set it for “soup,” then let it just cook itself the rest of the day. Add salt and pepper before serving.
I added some water, too, but this turned out to make it thinner than I wanted. It made a little less than a gallon of soup.

We also had hot pretzels, which everyone likes. Benny and Corrie were in charge of the salt, and their general approach is WOOHOOOO!

TUESDAY
Hot dogs, beans, cheezy weezies

Nothing to report.

WEDNESDAY
Terrible tahini chicken, rice, pineapple

I was sorrrrrt of following a recipe from the NYT? I was so thrilled because it said it was everyone’s favorite chicken thighs, and it only had five ingredients, and you just put the sauce on the chicken and cook it! So easy! No gathering purselane by moonlight or using special hand-braided cooking twine to whip the meat into tenderness before slowly poaching it over a steaming sea sponge while a bowl of fertilized quail eggs looks on. Of course, they did describe it as having a “salty, fungal deliciousness,” but that did not deter me.

Well, I couldn’t find miso for sale. I did a quick inquiry in the supermarket and discovered that there’s no real substitute for miso, which is fermented soybean paste, but sometimes people use tahini, so that’s what I got. And it said to use plain rice vinegar, not seasoned rice vinegar, but I used seasoned rice vinegar anyway, because Sim Sifton’s not the boss of me. And salted butter instead of unsalted.

WELL, that chicken wasn’t very good. It sure wasn’t. It came out of the oven looking intriguingly like a tray of toasted marshmallow thighs

and they tasted like . . . hot mealy peanut butter? And mud. Not great. Luckily, the chicken itself has no carbs, so Lucy just scraped the crap off the top, ate the chicken, and made up the carbs with some waffles or something.

We had white rice and fresh pineapple on the side.

And now there’s a giant platter of rejected chicken hulking in the fridge making me feel bad.

THURSDAY
Cheese pizza

Did I mention that this week was spirit week? That’s when the school drums up energy and excitement by making parents make fourteen quick stops to Walmart, and the kids can go to school disappointed and angry and slightly loopy on pink hairspray fumes. There’s color day, dress-up or twin day (when you dress up as twins with someone else. One of the kids decided to dress up as Dipper from Gravity Falls, because he is a twin. We let it ride), crazy hair or hat day, favorite character day, and of course pajama day.

So Thursday was character day, and dear sweet Benny wanted to be Amelia Bedelia. Here she is:

So I’m making the pizzas, and we calculated that Lucy could have three pieces, which is a quarter of a large pizza. I thought it would be funny to let her have it in a big slab, rather than cutting it up; so I let everyone have a big slab. Same amount of pizza, of course, just not cut into individual slices. Lucy (here dressed as Tonks, sort of) thought this was moderately amusing:

Guess which kid was upset because she only got one piece of pizza instead of three? That’s right, the one dressed up as Amelia Bedelia. File under “things any halfwit could have anticipated.” We gave her extra pizza, and yes, I promised her a lemon meringue pie at some point, so she’ll keep me around.

FRIDAY
Sourdough grilled cheese, salad

Haven’t worked out the carbs yet. I’m stalling. We had a bit of a scare yesterday. A combination of too many sugary carbs without enough fiber and fat, a slightly weird meal schedule, and extra running around, and Lucy’s blood sugar kept dropping and dropping, even after she ate dinner. So, BOO DIABETES. Boo. Argh. We did finally get her stabilized, but it was scary. But we’ll figure it out.

And now for the carb counts!

Last week I posted before I had worked out the carbs for mac and cheese, but I have them now, so I’ll include them here.

If you’re using these recipes to work out your own carb-counting diet, please note that carb counts can vary by brand, especially in things like sauces, so caveat comendenti, or something. Most of the ingredients I use are from Aldi, FYI. Right now, Lucy’s dinner carb target is 95 grams. If she falls short, we make it up with odds and ends. If she goes over, we give her extra insulin. I try to make low carb dinners on weekends so she can have dessert without going too far over the target.

THE CARBS

Bagel, egg, cheese, sausage sandwiches:

L’Oven Fresh everything bagel: 52
fried egg: 0.6
butter: 0
Breakfast Best maple flavor sausage patty: 3
Happy Farms white American cheese singles, 1 slice: 2
total: 57.6 carbs

***

Bibimbap:

I didn’t work out the carbs for this whole meal, because Lucy only wanted rice, pickled veg, and an egg. Here are those numbers:

rice 1 cup cooked: 45 g
one carrot and one mini cuke, pickled in vinegar and sugar: 10 g (this was hard, because it was pickled with sugar, but how much actually got into the vegetables? I just had to take a guess)
egg: 0

***

Beef barley soup and hot pretzel:

olive oil: 0

medium red onion:11
1 Tbs minced garlic: 3
salt: 0
ground pepper, 1 tsp: 1.5
beef: 0
mushrooms 12 oz (about 20 small to medium mushrooms): 11
2 carrots, about 7 inches each: 12
beef broth: 5
1 cup Shiraz: 8
5 cups beef bouillon from Chef’s Cupboard cubes: 5
(3 cups water)
Happy Harvest diced tomatoes with juice, 29 oz (2 cans): 34
1/2 cup barley (uncooked): 74
Total: 159 carbs for about 14 cups of soup (almost one gallon)
11.36 carbs per cup of soup

Hot pretzels – Hannaford baked soft pretzels: 34 g each

***

Hot dogs, cheese puffs (she didn’t want beans)

2 hot dogs Classic Parkview brand: 8
2 Aldi buns: 46
2 Tbs ketchup: 10
Clancy’s cheese puffs: 1.5 cups: 17

Total: 81

***

Terrible tahini chicken:
tahini 1 cup: 64 carbs
chicken: 0
butter: 0
4 Tbs honey: 68 carbs
rice vinegar: 2 Tbs 10 grams
____
Total recipe: 142 for 16 chicken thighs
each thigh: 8.88
Rice: 37 carbs per cup
Doesn’t like pineapple
***
Homemade cheese pizza with garlic crust:1 20-oz. ball of garlic pizza dough, Portland Pie Company : 520
1/2 cup Reggano traditional pasta sauce: 13
Happy Farms shredded mozzarella, 3 cups: 12

Total 16 inch pizza: 545
12 pieces, each: 45.42
136.26 for three pieces (1/4 of a pizza)
Note: This is high for pizza, considering how small the slices are. Either the garlic-flavored crust is especially carby, or the sauce is, or maybe I made a mistake. I dunno. Normally, you can figure that a slice of pizza is about 35 carbs.

***

Instant Pot mac and cheese:

I used this recipe, scaled up (which made a ludicrous amount of food. I won’t do that again! Double at most), and added buttered bread crumbs.

3 lbs macaroni : 1008
Burman’s hot sauce: 0

6 Tbs butter: 0
3 Tbs mustard: 0
3 c milk: 39
1 lb Happy Farms pre-shredded mild cheddar: 16
24 oz Happy Farms aged New York sharp cheddar: 0
Total without breadcrumbs: 1063

Optional:

Hannaford Italian style bread crumbs: 1 cup, 80 g
butter: 0

Total with breadcrumbs: 1143

 

What’s for supper? Vol. 119: It is almost March.

Well, it’s February and everything is terrible. That’s my excuse for letting things languish around here. Someone spilled something on my computer again, and the quick and easy warranty process only took eleven steps and nine years to complete. Everyone is throwing up. Corrie is hallucinating sad gazebos in the heating vent, and won’t drink Pedialyte or breast milk, only tonic water (Schweppes). If I were in charge of the liturgical calendar, I would put Lent in a month where it wasn’t already so bloody obvious that everything will return dust, but what do I know. Anyway, soon it will be March. Right? Soon?

And, now that I have a computer again, we’ll have our podcasts up and running again asap. Thanks for your patience with that. We’ll also be transferring archives to iTunes and opening them up for non-subscribers, so stay tuned, you stay-tuners!

And now for the food.

SATURDAY
Cheeseburgers and chips

Husband makes good cheeseburgers.

SUNDAY
Pork banh mi, rice, spicy grilled pineapple

I’ve been thinking about banh mi forever, and the time was right. The recipe I used calls for beef, but pork is cheaper, and pork takes on more of the flavor. For this meal, I go around warning everyone that it smells like the Grim Reaper’s jock strap while it’s cooking, but the taste is really very good! This will demonstrate my marketing skills.

I took about four pounds of boneless pork loin, trimmed the fat, and sliced it as thin as I could. Then (this was actually Saturday night that I did this prep work) I put it in a ziplock bag with the marinade, which was:

2/3 cup fish sauce (this is where the “death crotch” smell comes in)
8 Tbs sugar
6 Tbs minced garlic
one onion, minced
a bunch of freshly-ground pepper

So this marinated about twenty hours in the fridge. I also pickled some vegetables ahead of time. I sliced about half a pound of carrots and two long, seedless cukes thin, and set them in jars with a mixture of water, white vinegar, and sugar. I wish I had added more sugar, and I kind of wish I had left the cukes unpickled. There were so many savory, spicy flavors, the sandwiches could have used more cooling.

Before dinner, I spread the meat and most of the marinade in a single layer and slid it right up under a very hot broiler. I turned the meat once so it got a little charred on the edges.

I toasted a bunch of sub rolls, and coarsely chopped a bunch of cilantro; and I mixed about a tablespoon of Sriracha sauce into a cup of mayonnaise. I also set out plain mayo, and some jarred jalapeno slices.

Sublime sandwiches. Just the best. You line the bread with mayo, pack it with pork, then stuff the pickled vegetables in the sides, and sprinkle cilantro over the top. If you do the prep work the night before, this meal comes together in a very short time.

I also made a bunch of white rice in my Instant Pot (affiliate link. I’ll make a small commission if you click through and buy one!), using the 1:1 method. (I took five cups of rice and rinsed it clean in a colander, then put them in the IP with five cups of water. Close the top, close the vent, and press the “rice” button. It automatically sets the time, and this rice comes out springy and a little sticky, which is how I prefer it for asian meals.)

The pineapple was pretty good, not excellent. I’ll try again in the summer, when we can use a real outdoor grill. I sliced two pineapples (does everyone know the easy way to process fresh pineapple?) into long spears, then tossed them with a sweet, spicy sauce made of 3/4 of a stick of melted butter, about half a cup of honey, and about a tablespoon of Sriracha sauce, and a little salt. Next time, I will use olive oil instead of butter, and maybe less honey.

I put them on a greased pan with drainage and put them up under the broiler while we were putting the sandwiches together. It took much longer than I expected for the pineapple to get singed — maybe twelve minutes, after I turned them once.

I liked the flavor a lot, and the slightly firey honey taste was a great accompaniment to the banh mi; but they got a little too soft during that cooking time. As I say, next time we’ll cook them over the coals. They were not bad cold the next day — almost candy-like. Weird, juicy candy.

The meal also made nice leftovers for lunch, with a bowl of rice topped with meat and veggies warmed up. Yum.

MONDAY
Beef barley soup, pesto beer bread

I diced an onion and about five carrots, then put them in the IP with about a tablespoon of minced garlic, some olive oil, salt, and pepper. I used the saute setting until they were a little soft, then added about a pound-and-a-half of cubed beef. When the beef was brown, I pressed “cancel,” then added two small cans of diced tomatoes with the juice, 3/4 of a pound of sliced mushrooms, a cup-and-a-half of red wine, and seven cups of beef broth. Then I added one of those little packets of mixed grains from Aldi, closed the lid, sealed the vent, and set it on high pressure for eleven minutes.

There is a “soup” button, but I’m too old to learn how to use it. Anyway, this turned out swell, and only got the one pot dirty. I left it on “stay warm” for the rest of the day.

I have had this little jar of pesto in the cabinet forever, so I decided to add it to this good old reliable beer bread recipe. I made two loaves. It was . . . okay. I guess I like pesto and I like beer bread, but they don’t do much for each other.

I mean, I ate it. I ate a lot of it.

TUESDAY
Fish tacos with guacamole, tortilla chips

Pretty guac, how I love thee. I could have eaten just guacamole for supper.  Four avocados coarsely chopped, about a cup of grape tomatoes, the juice of two limes, lots of salt, some chili powder and freshly-ground pepper, a few teaspoons of minced garlic, and maybe 1/3 cup of chopped cilantro. I only had jarred jalapenos, so I minced about 1/8 cup of them, and it worked out fine. I forgot onions, but didn’t really miss them. Zippy and good.

GUAC PIC

We also had shredded cabbage, sour cream, salsa, and lime wedges with frozen fish and flour tortillas.

WEDNESDAY
Hot dogs, tater tots

This was when the throwing really gathered speed.

THURSDAY
Chicken and salad, fresh croutons

Not everyone was sick, so we still needed food. I just doused the chicken in Italian salad dressing and shoved it under the broiler, sliced it, and served it with some bagged salad mix.

CHICKEN SALAD PIC

We had tons of bread left over from this and that, so I cut up a bunch of it into cubes, mixed it up with melted butter, salt, pepper, oregano, and garlic powder, and put it in a pan in a 300 oven for about forty minutes. Everybody likes croutons.

FRIDAY
Giant pancake and scrambled eggs

That’s what it says on the blackboard, anyway. We’ll see whose tummy is ready for that.

Oh, there was no food post last week, but I do have a few photos to share. The birthday girl went sledding with her friends, and then Elijah genially manned the hot chocolate bar when they got home.

Our hot chocolate recipe: For each mug of hot chocolate, you put into a heavy pot: one heaping tablespoon of cocoa powder and two heaping tablespoons of sugar, and stir it up with a little water. You heat this paste until the sugar melts a bit, and then slowly add the milk, plus a little vanilla if you like. I made two crock pots’ worth of hot chocolate, and the guests could choose whipped cream, marshmallows, and rainbow sprinkles.

Decorations were just paper snowflakes on threads, but I liked how the cake turned out. I frosted it with chocolate frosting, then laid a paper snowflake on it and used one of those squeeze sifters (affiliate link) to sift powdered sugar over it. Then I carefully pulled the paper off. Ta dah!

It would have been lovely as is, but the birthday girl requested little candy balls, so we added those on the edge. This stencil technique is great if you want a complicated design but have shaky hands. Whatever design you want, google that + silhouette, then print it out and cut it out carefully. Then go ahead with the frosting and sugar as above. Very dramatic, and almost no skill required.

I feel like there was something else I wanted to tell you, but now I forget. It is almost March, right?

What’s for supper? Vol. 116: Cream of what?

Our week started off not with a bang, nor with a whimper, but with a splat. Yarr, they warr pukin’. Only a few kids started throwing up, but we figured it was only a matter of time before the upchuck duet became a whole-family vomit chorale.

The way this goes, though, is that only a few people are sick at a time; so I tried to plan the menu with meals that would be okay for people recovering from a stomach bug, food that people who were perfectly healthy wouldn’t hate, and food that, well, wasn’t red. Because. You know.

So here’s what we had:

SATURDAY
Hamburgers and chips. 
This was, of course, before the plague descended and we still lived like upright men and women.

***

SUNDAY
Grilled chicken with salad

No tasty toasted nuts, no stinky cheeses, no dried fruit, no buttery, herbed croutons. Just grilled chicken on greens with cukes.

***

MONDAY
Cream of wheat, homemade applesauce

I do love filling the house with the nostalgic smell of applesauce as it slowly burbles away on the stove, but I was going to be in and out all day. So I speeded things up by using the Instant Pot . Or so I thought.

I quartered about 12 pounds of apples and cut out the stems and cores, but left the skins on, for flavor and color. Then I put the apples in the pot, filling probably 3/4 of my 8 quart IP (affiliate link!) with about a cup-and-a-half of water. I set it for eight or nine minutes, then did a quick release. There was tons of water left, so I strained that out and kept in a sipping jar, where it was lovely and dusky rose, almost like a light syrup or cider.

Then I remembered I had thrown out my trusty food mill (affiliate link!), because I never make applesauce anymore. So I dumped the apples in a colander and tried to press the applesauce through the holes while straining the peels. That didn’t work. It just made more apple juice. So I thought maybe I could put everything in a blender (affiliate link!) and just maybe blend the peels right it. Then I remembered our blender base is lost. So I put it in the standing mixer with the whisk attachment . . .

At this point, I had used six bowls, eleven pots, two jars, a colander, a blender, a spoon, a spatula, two saucepans, a defibrillator, a whisk, a miniature postage scale, one mug, four duck eggs, and a centrifuge  we got at a rummage sale (affiliate link!).

. . . I put it in the standing mixer bowl, I say, with the whisk attachment, and let it go. Believe it or not, this worked, sort of. The whisk gathered in most of the peels and trapped them inside itself, leaving beautiful pink fragrant applesauce for my poor sick children. I stirred in a bit of butter and some cinnamon. I took the whisk and retreated to my bed, where I ate all the hot peels because I was feeling sad.

We also had cream of wheat.

***

TUESDAY
French toast casserole. 

I had purposely bought lots of extra bread. I didn’t follow a recipe, but just tore up a few loaves, then beat up a bunch of eggs and milk, added sugar and vanilla, stirred the egg stuff into the bread, put it in a buttered pan, sprinkled sugar and cinnamon on top, and baked it at 350 for 25 minutes or so. They ate a bit of it, the little bastards.

***

WEDNESDAY
Beef barley soup, hot pretzels

Beef barley soup would not be a lot of fun to clean up if someone threw it up, but at least it’s not a cream soup. I was in a hurry, so I chunked everything in at once: Cubed beef, diced carrots and onions, salt, pepper, minced garlic, olive oil. A little browning, then I added a whole lot of beef broth, somewhat less red wine, a few cans of diced tomatoes and juice, and a bunch of sliced mushrooms. Then I let it simmer on the “slow cook” setting of the Instant Pot.

When it was almost supper, I opened it, added in a pouch of mixed grains (I think it was barley, spelt, farro, and bunk, and fwap) and set the IP to “high” for eleven minutes. Just totally winging it. I don’t know how to use that thing. It cooked the soup.

***

THURSDAY
At this point, I noticed that nobody had really gotten sick. Just a couple of jerks throwing up early on for no reason at all. We had chicken burgers and mashed potatoes and frozen vegetables. They made snowmen with the mashed potatoes. What did I care?

***

FRIDAY
I suppose mac and cheese. I have to return that defibrillator I borrowed, though.

Image: By myself (Picture of a wallpainting in a Laotian monastery) [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC BY-SA 2.5-2.0-1.0 (https://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)], via Wikimedia Commons

What’s for supper? Vol. 111: Make America grate again

I have a doctor’s note that says I don’t have to write a pointless introduction today. Here’s what we had:

SATURDAY
Grilled ham and cheese, chips

Aldi was out of those wonderful sourdough loaves, so we had our sandwiches on ordinary bread. It was sadder than I expected. Thank goodness there were pickles.

***

SUNDAY
Pork gyros

New recipe!  Pork gryos from the New York Times. And it’s a doozy. I found myself standing in the kitchen on a Sunday morning, still in my pajamas, and grating a tomato. Worth it. (I had purposely bought large, firm tomatoes for this recipe.) The marinade (olive oil, lemon juice, grated onion and grated tomato, minced garlic, paprika, salt and pepper, and fresh oregano leaves) on its own is extremely delicious, and would not be out of place as bruschetta topping.

So you slice the pork shoulder thin, marinate it, add a quartered onion, and roast the meat and onion in a shallow, oiled pan at 450 for 40 minutes or so. When it was close to being done, I took a rocking knife and broke it up a bit, then put it back in the oven, and then used the broiler toward the end to crisp it up a bit. I wish I had sliced it even thinner so it roasted up a little more crisply, but we were too hungry to keep messing with it. It was fantastic.

I gave the kids plain pita bread, because I’m lazy, but Damien browned up a few pitas in olive oil for the two of us. Lordy. I served it with triangles of cucumber, grape tomatoes, crisp french fries, hot sauce, and a basic yogurt sauce (Greek yogurt with lots of minced garlic, lemon juice, and a little salt). If you’re somehow not familiar with gyros, you wrap everything, even the french fries, up in the warm pita bread

and just cram in into your face.  You look at your husband, who is doing the same, and you just nod wordlessly at each other as you chew. Gyros.

I think the NYT recipe is locked, but really all you need to know is the marinade ingredients for 2.5 pounds of pork shoulder:

  •  Juice of 2 lemons
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • 8 cloves garlic, peeled and minced
  • 1 medium-size tomato
  • 2 medium-size yellow onions, peeled
  • 1 tablespoon plus 1 teaspoon smoked or sweet paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 ½ tablespoons fresh oregano leaves, approximately 5 sprigs

One onion is for the marinade, and the other gets quartered and added to the meat when you cook it. Next time, I’ll get more fresh oregano to sprinkle on top, or maybe some mint leaves. I made a double recipe, which was juuuuuust enough for everyone.

***

 

MONDAY
Roasted kielbasa, cabbage, red potato, cauliflower

Everyone except my husband likes this dish. I was extremely hungry while shopping, and this head of cauliflower looked amazing to me (?), so I cut that up and added it to the mix. It wasn’t mind-blowing, but it wasn’t out of place, either. I love the texture of roasted cauliflower, as long as I’m not required to pretend it’s rice or pizza dough or some friggin thing.

Here’s the recipe from Budget Bytes. Cheap, tasty, and very easy to prep right before dinner time, and it’s a true one-pan meal. I like the sauce, but reduce the amount of oil by quite a bit.

This is an old picture, sans cauliflower, plus parsley. I remember being very proud of that parsley.

***

TUESDAY
Beef barley soup

In this topsy turvey world in which we live in, steak is cheaper than stewing beef, so I got a few pounds of steak. Cubed it and sautéed it gently in the Instant Pot with a little olive oil, a diced onion, a tablespoon or more of minced garlic, a few diced carrots, and oregano and fresh pepper. When the meat was brown, I added three small (15 oz?) cans of tomatoes with the juice, about eight cups of beef broth, and about 15 oz of sliced mushrooms. When the vegetable were all soft, I added some more water, about a cup of red wine, and about a cup of barley, and gave that a little boil until the barley was soft (probably half an hour or more).

I like adding wine toward the end of soup-making, so you can really taste it. That may be uncouth, but I like it. Also, I kept eating this soup for lunch for the rest of the week, and the barley and the broth just kept improving.

It was the first night of Hanukkah, so I planned to make potato latkes, but it turned out that doing the Advent wreath, the Jesse tree, and the menorah was enough to keep me busy on a Tuesday night, so we had bread and butter.

***

WEDNESDAY
English muffin pizzas, salad

I have no memory of Wednesday. Something about cheese.

***

THURSDAY
Chicken burgers, tater tots

I actually took a nap before supper, and then decided someone who was that tired could legitimately be excused from making another salad.

***

FRIDAY
I think mac and cheese?

There’s no end of cheese in the house from various dinners, so I’ll use this yummy and reliable recipe from Copy Kat for Instant Pot mac and cheese. If I’m feeling fancy, I’ll put it in a casserole dish and add some buttered bread crumbs on top.

And it’s my birthday! I’m 43. I’m sitting here on the couch sharing a blanket with my curly-headed toddler, watching Masha and the Bear, still feeling nicely full from the special breakfast my husband made me before he left for work, and looking forward to presents and cheesecake tonight. Muy contento. We’re super busy this weekend, so I’m gonna request a birthday outing in January to see the Winslow Homer oil exhibit in Worcester. Eeee!

What’s for supper? Vol. 102: Barely soup

IT IS OCTOBER AND NOW WE CAN HAVE SOUP! I’m trying to pace myself, though. Just one per week. BUT OH BOY!

SATURDAY
Jalapeno chicken quesadillas, tortilla chips and salsa

I had tons of leftover chicken from last week, so I roughed it up a bit and added it to the cheddar quesadillas, along with some sliced jalapenos from a jar and some chopped scallions. Excellent, if a little difficult to flip intact. Jarred jalapenos are finding their way into more and more of our meals.

Also on Saturday, we harvested the last thing from our garden

and thanked the Lord of the harvest that we don’t have to survive on things we grow in our garden.

***

SUNDAY
Beef vegetable soup, pumpkin bread, caramel apples

This was supposed to be beef barley soup, but I lost my list

at the beginning of a 3.5-hour shopping trip involving five stores.

 

Guess what? I remembered every last damn thing on the list, except barley. So I threw some macaroni in the pot, instead, and it was fine.

This may be my favorite soup. First I sauteed up two diced carrots and a diced onion in olive oil, salt and pepper, then I added a few pounds of cubed flank steak and lightly browned it. A couple of cans of diced tomatoes with the juice, about a pound of sliced mushrooms, about eight cups of beef broth, a little water, and a bottle of hard cider (I usually use red wine, but I think the cider is even better), and let it simmer all day. I added the pasta twenty minutes before it was time to eat.

As I made the pumpkin bread, I thought happily to myself what a foolproof, reliable recipe it is, and how it never, ever comes out bad. So you know what happened next. It was flabby and dense, with a harsh, unpleasant taste.

I have no idea what I did. I think maybe the baking soda was too old, and . . . the pumpkin was cursed? I don’t know. I’ll make it again, because I’ve made it fifteen times before with great results. But I’m buying new baking soda first. Oh well.

The soup was so good, I ate it for lunch the rest of the week. Every time I reheated it, the macaroni got a little bigger. It was like an edible coming of age story.

After years of struggling with candy thermometers, I have discovered that those caramel wraps you can buy are so worth the money. The kids can make them almost unassisted, and there is no mess.

We put ours in the oven to soften up and then tried to press rainbow sprinkles in. That was probably the most labor intensive part, and they didn’t stick well. Next time, we’ll just leave them be.

***

MONDAY
Pulled pork, roast butternut squash, tater tots

Another excellent meal for fall weather (and also a good one to prep ahead, if you are going on a Girl Scout hike and coming home hungry from all that confidence-building).

I have a picture of this meal, but where? Well, pulled pork doesn’t look like much of anything anyway. The squash is so pretty, though.

I put a pork shoulder into the slow cooker with salt and pepper, a quartered onion, several cloves of garlic sliced, and a can of beer. Nice and easy.

I was feeling all cozy and nostalgic about the return of squash season, until I tried peeling the squash. Ten minutes later, I was out of breath, my arms were trembling, I had removed about three square inches of squash skin, and Corrie was looking at me anxiously, trying to figure out why I was so mad.

Happily, I found this cheat. You poke the skin with a fork, cut off the top and bottom, and microwave it for three minutes.  So easy! Then, it says, you “Delight at how easily the skin comes off.” That was the only part that didn’t work. I ended up cutting the squash into pieces and microwaving it several times. It became slightly easier to peel, but there was definitely no delight involved.

I eventually cubed the squash, mixed it with olive oil, salt, and pepper, and laid it on a shallow pan and roasted it at 400 for maybe 35-40 minutes. To me, the sweet, buttery taste of squash goes perfectly with pulled pork. To everyone else, there certainly was a lot of squash for Mama to eat.

(Dramatization)

***

TUESDAY
Frozen chicken, chips

We tried one of those bags of violently red, ludicrously spicy chicken things, plus a bag of some kind of batter fried honey chicken things. We ate them.

***

WEDNESDAY
French toast, sausage, grapes

That was for the kids. Damien and I went out to Applebee’s because did you know they have $1 margaritas all through October? Normally we avoid Applebee’s, because the food is shiny and limp, the service is indifferent, the music is worthless and way too loud, and the decor makes you feel like you’re inside a pinball machine. However: $1 margaritas. I had some kind of Asian shrimp and rice ladyfood vegetable nonsense, and Damien had a bacon burger, and we both had . . . kind of a lot of margaritas. Oh, we’ll be back.

(Reminder from a friend: If you send your waitress back and forth many times to fetch you lots of cheap margaritas, calculate your tip based on all that trotting, rather than on the artificially low bill.)

***

THURSDAY
Sausage spinach skillet

Almost good. It certainly is easy and cheap (recipe from Budget Bytes). It’s supposed to be a stand-alone dish, but I made fettucine to serve it over, because I can see into the future and I knew we’d need a back-up dish. My husband thought it would be better in some kind of garlicky sauce, possibly a light cream sauce. Maybe I’ll come back to it. Or maybe I’ll just sit on a mountain and watch my tail grow.

***

FRIDAY
Pizza

Birthday party! The theme is Clash of the Titans, so we’ll see how that goes. The one thing I know is if you invite a bunch of rail-thin teenage girls over for a party, there needs to be a lot of pizza. A lot.

***
Book illustration photos from Frog and Toad Together by Arnold Lobel and The Funny Thing by Wanda Ga’g

What’s for supper? Vol. 75: Garlic will save the world

Good grief, Vol. 75? What do you know about that?

The little rats stole my chalk, so my weekly menu blackboard isn’t telling me anything. Here’s the best I can recall:

SATURDAY
Calzones; birthday cake

We had four extra 13-year-old boys in the house for a sleepover, and the birthday boy requested calzones for dinner. Easy enough! I used premade pizza dough, and divided each ball into four calzones. Roll ’em out, add a scoop of filling, fold the dough over and pinch it closed. We made twenty calzones, plus an extra pizza for weirdos who don’t like calzones, plus a gluten-free pizza for that one guest. This is one of the benefits of being used to cooking for twelve. You  might as well cook for sixteen, and you might as well also make cupcakes, plus special cupcakes, plus this, plus that, why not. Your life is already ruined anyway.


For the filling, I used either eight or twelve cups of shredded mozzarella, probably eight, and 32 oz. of ricotta, plus a bunch of parmesan. After you crimp the edges shut, you can press on them to distribute the filling more evenly. Lay them in a greased pan with space to expand (I put three on a full-sized cookie sheet), and brush with egg wash.

Bake for about 20 minutes in a 450 oven. Serve with warm tomato sauce for dipping.

The cake was just one disaster after another. It was supposed to be chocolate, but I got yellow mix. So I was going to add cocoa powder, but we were out. So I told him I’d make chocolate frosting. Then I somehow bought cream cheese frosting. Then I reversed the colors on the design by mistake; then the sugar sheets I bought were too dry to use, so I piped in the designs with frosting in a sandwich bag that I bit a hole in.
But, I did NOT spell his name wrong.

Here’s a side-by-side comparison of the cake I was trying to copy and the cake I eventually presented to my beloved son:

Ehhh, whaddaya whaddaya. He liked it. We also made a Super Smash Ball pinata, which turned out just as malformed and blobby as the cake, even though a Smash Ball is just a round ball with different colors all over it. He liked that, too. We like him!

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SUNDAY
Spaghetti carbonara; salad; garlic bread; ice cream sundaes

Unaware that the Solemnity of St. Joseph was moved to Monday, we went ahead and celebrated with bacon and ice cream on Sunday. A not-great photo of a terrifically yummy meal here:

If you’re not familiar with carbonara, it’s easy and wonderful. You fry up some bacon and cut it into bits, then cook up a bunch of pasta. Drain it, add in the bacon and a truly ridiculous amount of parmesan, butter, and tons of pepper, and mix it up. Then, you stir in a bunch of raw egg, which cooks itself right onto the strands of pasta, melding with the cheese and the bacon. Heavenly.

Here’s the recipe from Fannie Farmer. Please note that the very next recipe is for Spaghetti with Lima Beans. This shows that even the great Fanner Farmer has her limitations.

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MONDAY
Beef barley soup; garlic knots

A tiny bit disappointing, but I’m not sure why.
I cut up the beef (chuck roast or something) into cubes and sauteed it in the Instant Pot along with diced onions and garlic. When it was almost all browned, I added diced carrots, a can of diced tomatoes and juice, some beef broth and red wine, and most of a little pouch of mixed grains.

I couldn’t find barley anywhere, and last time I asked a stock boy for help, he was a huge jerk about it, and I was mad for ten days. I just want barley! You work at a supermarket! Do you even understand that you wouldn’t have a job if people like me didn’t need things like barley? Maybe I’ll just go home without buying anything, and then you can have your ideal work day of nobody bringing money into your place of employment! That seems like a solid business model! Jerk.

I pressed the “soup” button, because I was making soup and feeling belligerent, and didn’t feel like checking if that’s how you’re supposed to do it. Looking back, there was a lot of belligerent cooking this week. Hence all the garlic, I guess.

The soup was fine; it just didn’t live up to the Platonic ideal of beef barley soup, and this grieved me. Should’ve added more garlic.

For the garlic knots, I used readymade balls of pizza dough. Cut each ball into twelve pieces, roll them into snakes, tie them in a knot, and top each one with garlic or garlic powder, parmesan cheese, and a little salt. Bake on a greased pan at 425 for . . . I dunno, eleven minutes. Always a hit.

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TUESDAY
Hot dogs; cucumber salad

There are suddenly these giant, beautiful cucumbers for really cheap, so I bought . . . kind of an inappropriate number of giant cucumbers. They just looked good, okay?

Tito Edward’s eye just started ticcing, and he doesn’t even know why.

I sliced them pretty thin and mixed them with a dressing made of plain yogurt, tons of minced garlic, a little lemon juice, red pepper flakes, and salt. Wish I had had some parsley and red onions. It was tasty and interesting, although it probably wasn’t necessary to add nuclear holocaust levels of garlic; but I’ll probably do it again next time.

I took a picture, which I’m adding only because I forgot to take a picture of the next meal, which was actually good to look at.

The other day, my son woke up and couldn’t find any clean jeans or khakis, so he was forced to put on dress pants. He evened it out by wearing a ratty T-shirt.

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WEDNESDAY
Pepperoncini beef sandwiches with provolone; french fries; raw stringbeans

A swell and laughably easy meal in the slow cooker or Instant Pot.

You just dump a hunk of beef in, empty a jar of pepperoncini in with the juice, and let it cook until it’s tender. I’ve always made this dish in the slow cooker, and it comes out ready to fall apart, like pulled pork. This time, I used the “slow cook” button on the IP, which runs for four hours. It wasn’t quite done when I checked, so I pressed the button again, and let it run for another hour-and-a-half. It wasn’t shreddy, but nicely tender, so I sliced it. I think I prefer it that way. Less time probably would have worked even better.

I forgot to cut the tops off the peppers before adding them to the pot, so it was only mildly spicy.

I served the meat on ciabatta rolls with sliced provolone and horseradish sauce. Tragically, I had snacked so much before dinner, I wasn’t hungry enough to eat it. But it smelled fab-u-lous.

Stringbeans finally look decent again. Just popped the stems off and served them raw. Spring is coming, dammit. We can have juicy green things again.

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THURSDAY
Roasted chicken on salad; grapes

We were home for a total of about eleven minutes on Thursday, so it’s a miracle I got dinner made. I doused the chicken breasts with lemon juice, olive oil, garlic powder, salt, and pepper, and shoved them under the broiler for 25 minutes or so, then sliced it up and served it on bagged greens. Bagged greens will save the world.

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FRIDAY
Eggs and risotto and . . . frozen peas? Salad? Maybe green peppers?

It’s been a week without risotto so far! This aggression will not stand, man. (For more on risotto and how it alone can justify the purchase of an Instant Pot, see last week’s post.)

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What’s for supper at your house? What’s the longest you can go without garlic?