What’s for supper? Vol. 222: Back to Zuul

Sorry, there will be no follow-up Ghostbusters reference in this What’s For Supper. I just ran out of title ideas. We did go back to school, though. 

If you look closely, you’ll notice that all the food photos this week were taken either outside, or in my bedroom. This is because I’m spending half my time pining for the kids because they’re at school, and the other half hiding from them because they’re home.

Here’s what we ate this week:

SATURDAY
Pork ribs, mashed potatoes, corn

Damien made his lovely sugar rub for the pork ribs, and cooked them on the grill. Scrumptious as always. Great little char, great caramelization, a little sweet, a little hot, nice and juicy inside.

You could make a big batch of this sugar rub and have it on hand in a baggie for just about any kind of meat, and it really makes it special. 

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I made seven pounds of mashed potatoes, and it wasn’t enough. Next time, a full ten. I also remembered too late about garlic parmesan mashed potatoes, where you boil the garlic cloves right along with the potatoes and then mash them in, then embarrass yourself with how much cheese you add.

 

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Next time! 

SUNDAY
Spaghetti carbonara

Always popular.

Damien made dinner while I languished or something. Oh, wait, I was doing school supply shopping! Really down to the wire this year. I remember the first year I did school shopping, when we were SO broke and having SO much culture shock after years of home schooling. I remember being so heartbroken and outraged that I was expected to buy a thumb drive for my innocent sixth grader. It seemed like they were trying to turn her into a faceless drone, enslaved to technology and commercialism. So, this year, Corrie got a P.J. Masks backpack and Frozen II water bottle and a shiny gold Wonder Woman dress and Lion King socks and whatever the hell else she wanted. And all Crayola, no Rose Art at all. You can judge for yourself if that’s progress or not. Anyway, Damien made dinner.

 

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MONDAY
Aldi pizza

For the first day of school, a nice, easy meal was in order, especially since I had somehow made myself believe school was still a full week away, so we had zero acclimatization to the new bed times. 

School is . . . okay. The kids are okay with masks. The school has set up tents for outdoor classes and lunch, and the kids sit on yoga mats, and no one spends more than 45 minutes in a room with other people, and they have fans going all the time. They do temperature checks every morning. They ask my five-year-old if she’s been out of the country (and I always listen closely for her answer, because you never know). It is okay. I have no idea if they’re learning anything. Corrie has learned a dinosaur song and a fishie song and has a friend named Greta. She has a classmate named Oliver who is silly. We have no idea how long this all will last, but for now, it’s okay. 

Mirabile dictu, no one in the school has life-threatening allergies this year, so we can pack whatever we want for lunch, so there’s that. In a few weeks, we’ll add in hybrid public high school and Catholic high school, and eventually the college kids will go back to college. Moe is in quarantine. It’s been several days since anyone called Clara “Hitler” for enforcing mask rules in the store.  Walmart is selling unscented hand sanitizer again, so you don’t have to go around smelling like fermented cranberry fart. It’s okay. How are you?

TUESDAY
Grilled ham and cheese, carrots and hummus, broccoli salad

I cleaned out the cabinet and discovered I’ve been diligently stocking up on sunflower seeds and dried cranberries, for some reason. So I poked around and found a recipe that uses both of them, along with broccoli and a basic dressing (mayo, white vinegar, sugar, pepper). 

Everyone liked it well enough, and it was a nice change from coleslaw. Vaguely autumnal. Some people also add bacon, but I was trying to pretend it was a vegetable. You could also put minced red onion.  Maybe a little blue cheese. But it was nice in its simple form. 

WEDNESDAY
Steak teriyaki stir fry, white rice

Feeling unambitious, I bought two bottles of ginger teriyaki sauce. I’m often unhappy with my stir fries because they are watery and the vegetables are overcooked, because I crowd the pan and overcook some ingredients while others are catching up. So this time, I cooked the food in batches and in stages. I heated up some sesame oil and cooked the strips of beef in batches until just barely not pink, then took the meat out of the pan. Then I cooked the broccoli in the meaty pan until just barely done, and then I added the red peppers and cooked them just a little. Then I put the meat back in and added the sauce and just stirred everything up quickly so it was heated through, and served it over rice.

Good results! The vegetables were crunchy, the meat wasn’t chewy, and the sauce did not get watery. I made a bunch of rice in the Instant Pot, and it was a tasty, pretty meal. 

Steak continues to be cheap, and I’m running out of ideas! We’ve had steak and cheese, steak salad, steak steak, and tortas. What else do you make with steak? Never thought I’d have this problem

THURSDAY
Carnitas with guacamole, corn on the cob

Not the very fine carnitas from J.R.’s Art Place that you cook in a pot until the meat’s all lacquered and lovely, but still not bad. I put a giant bone-in pork picnic in the Instant Pot with a can of Coke, some cinnamon sticks and bay leaves, orange quarters, salt, pepper, and oregano, and cooked it for 35 minutes on high. It wasn’t really tender, so I gave it another 35 minutes. It still wasn’t as tender as I wanted, but I was out of time, so I pulled the meat out and shredded what I could, and cut the rest off. Then I spread it in a pan and sprinkled it heavily with chili powder and salt, and crisped it up under the broiler.

I flirted with the notion of beans and rice, but it seemed hard, so we just had the meat with guacamole, and cheese, sour cream, salsa, lime wedges, and cilantro. 

I made some rather tomato-heavy guacamole with the few avocados that didn’t turn out to be all sad and grey inside. What the heck is wrong with avocados lately? They’re not overripe, they’re just blighted or something. What do you expect: These are Joe Biden’s avocados. Ask yourself if you’re really prepared for four more years of Joe Biden’s avocados.

FRIDAY
Tuna burgers, cheesy tomato soup

This may just be a fantasy. Most likely, people will request plain tuna with mayo. But I will offer the option of tuna burgers.

 

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And I will offer tomato soup from a can, and they can put cheese in it. Or they can act like it’s not even exciting that it’s finally almost soup season. But it is exciting! It is. 

 

Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

 

Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

 

Spaghetti carbonara

An easy, delicious meal.

Ingredients

  • 3 lbs bacon
  • 3 lbs spaghetti
  • 1 to 1-1/2 sticks butter
  • 6 eggs, beaten
  • lots of pepper
  • 6-8 oz grated parmesan cheese

Instructions

  1. Fry the bacon until it is crisp. Drain and break it into pieces.

  2. Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.

  3. Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.

  4. Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

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. 

 

Tuna burgers

Ingredients

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

Instructions

  1. Drain the tuna.

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

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

What’s for supper? Vol. 214: Hot, hot, hot

Last week, it was snowing. This week, it was in the 90’s, so we went all in with the summer food. No ragrets!

SATURDAY
Double cheeseburgers! 

We had another long day of lugging rocks, and Damien grilled. I was so hungry, I almost ate my own hand along with the burger, so I didn’t get a picture.

SUNDAY
Cumin chicken thighs and chickpeas with lemony onions, pita, and yogurt sauce

We haven’t had this dish for a while! Very popular. Extremely juicy chicken with a fabulous skin, crunchy, flavorful chickpeas, and piquant onions.

It’s just an excellent meal.

 

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The yogurt marinade is just a few ingredients, but you want to set it up early so you can marinate the chicken for at least a few hours. That’s how the chicken gets so juicy and the skin gets so fabulous. Then you can walk away from it for the rest of the day, and throw the chicken and chickpeas on a pan to cook in the oven,

and make the yogurt sauce and lemony onions while it’s cooking.

So much flavor with very little effort. I actually only found the lemons in time to make the yogurt sauce, so I quietly used lime juice in the marinade and the onions, and no one noticed. 

MONDAY
Grilled meats

We usually have a big family cookout on Memorial Day. Sigh, sigh, sigh. Damien did make his excellent sugar rubbed smoked chicken thighs

 

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and beer brats with onions three ways on his amazing interchangeable cinderblock meat altar situation.

Delicious as always. I had my beer brat with onions boiled in beer and a sweet, hot mustard of some kind, and it was very tasty.

Dora made potato salad

 

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and I cut up the first watermelon of the year. 

TUESDAY
Grilled ham and cheese on sourdough, little pickles, cherries

A very fine summer meal. There was some consternation over the fact that I only bought one package of ham, so I offered to have salami in mine, which caused even more consternation. I’m not saying ham and salami are interchangeable, but they’re . . . you know what, I’m not on trial here. I took my plate outside, where only the birds were shouting

WEDNESDAY
Caprese chicken sandwiches, fries

Another summer favorite. The tomatoes are improving. I roasted the chicken breasts in olive oil and plenty of salt, pepper, and garlic powder, and I had some sliced provolone instead of mozzarella. We had the sandwiches with ciabatta rolls, tomatoes and basil, chicken, and plenty of olive oil, balsamic vinegar, and kosher salt. The pepper has mysteriously disappeared.

Someday, I will make a balsamic vinegar reduction, but on this day, easy was perfect. 

THURSDAY
Carnitas, beans and rice

J.R.’s Art Place carnitas recipe to the rescue again. Pork butt, salt, pepper, oregano, Mexican coke, oil, oranges, cinnamon sticks, bay leaves.

It’s so tasty and so easy, but I’m gonna adapt it for the Instant Pot next time I make it.  Summer is when I like this appliance the best, because you can make a hot meal without turning the whole kitchen into an oven. 

I also made some quick beans and rice.

 

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It was too dry, so I glopped in some Goya Culantro Cooking Base. It wasn’t the best beans and rice I ever had, but it was fine. Love the carnitas. Some salsa verde would have made this meal perfect. 

 

FRIDAY

Today I intend to make this mango crumb coffee cake, eggs, and something called “baby cakes,” which seem to be small, round hash browns. The only reason I bought them is because they are called “baby cakes.” 

Since I haven’t made dinner yet, I don’t have a picture. But I do have a picture of my menu blackboard.

I can see I’m going to have to start hiding the chalk. 

Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

 

potato salad

Ingredients

  • 3-4 lbs potatoes, scrubbed (peeled if you like)
  • 3 ribs celery, stringed and chopped
  • 1 med red onion, diced
  • 1 bunch parsley, chopped
  • 1/8 cup olive oil

for dressing:

  • 1 cup mayo
  • 1/4 cup lemon juice
  • 1/8 cup vinegar
  • salt and pepper

Instructions

  1. Put potatoes and the three eggs in pot and cover with cold water. Bring to a boil, turn the heat down, cover loosely, and simmer until potatoes are easily pierced with a fork (15 minutes or so) 

  2. Drain the potatoes. Fish out the eggs, peel, and chop them.

  3. When they are cool enough to handle, cut them into bite-sized pieces and mix them up with the olive oil. 

  4. Add the chopped eggs, celery, onion, and parsley. 

  5. Mix together the dressing ingredients and add to potatoes. Salt and pepper to taste. Refrigerate and serve cold.  

Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant. 

Ingredients

  • 18 chicken thighs
  • 32 oz full fat yogurt, preferably Greek
  • 4 Tbsp lemon juice
  • 3 Tbsp cumin, divided
  • 4-6 cans chickpeas
  • olive oil
  • salt and pepper
  • 2 red onions, sliced thinly

For garnishes:

  • 2 red onions sliced thinly
  • lemon juice
  • salt and pepper
  • a bunch fresh cilantro, chopped
  • 32 oz Greek yogurt for dipping sauce
  • 3 cloves garlic, minced or crushed

Instructions

  1. Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours. 

    About an hour before dinner, preheat the oven to 425.

    Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

    Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

    The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

  1. While the chicken is cooking, you prepare your three garnishes:

     -Chop up some cilantro for sprinkling if people like.

     -Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro. 

     -Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper. 

Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 2 Tbsp minced garlic
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

 

 

Beans and rice

A good side dish, a main course for meatless meals, or to serve inside carnitas, etc.

Ingredients

  • 3 cups uncooked white rice
  • 1 15-oz cans red or black beans, drained
  • 1 20-oz can diced tomatoes with some of the juice
  • 1 diced jalapeno
  • 1/2 cup cilantro, chopped roughly
  • 1 small red onion, diced
  • 2 Tbsp minced garlic
  • chili powder
  • cumin
  • salt and pepper

Instructions

  1. Cook rice. Add rest of ingredients, adjusting spices to taste. If it's too dry, add more tomato juice. 

What’s for supper? Vol. 209: Anchovy, anchovah

What up, cheese bags? Here’s what we ate this week:

SATURDAY
Okay, I can’t remember what we ate on Saturday. I’ve started getting groceries on Mondays to avoid the crowds of weekend shoppers who are just too patriotic to wear masks; so my menu cycle is now Monday to Sunday, and Saturday was just too long ago. I imagine we had meat, a starch, and possibly something green, but probably not.

SUNDAY
Corned beef sandwiches

Corned beef went on sale after St. Patrick’s day, and I snagged several pounds for the freezer.

Damien cooked and sliced them, and we had sandwiches on toasted sourdough bread with mustard and Swiss cheese, liberally garnished with me grumbling about how hard it is to take a photo of a sandwich. Try it some time! It’s not easy. Grumble grumble.

MONDAY
Caprese chicken sandwiches, strawberries, fries

Just regular old frozen chicken burgers on ciabatta rolls with tomatoes, basil, provolone, salt and pepper, and olive oil and vinegar. 

You know, every time I need to write the word “provolone,” I have to Google “kinds of cheese.” I don’t know why this is, but I can never remember the name of it. It’s bizarre. I can remember “potrzebie” and “funicular” and “crepuscular” and “vermiform,” but I can never come up with the word “provolone” without help. 

The sandwiches were good.

TUESDAY
Chicken caesar salad

I had a yen to taste real caesar salad dressing, which I never have before. Freshly grated parmesan cheese, raw egg yolk, minced anchovies, freshly-squeezed lemon juice, the whole nine yards.

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I would call it a howling success. The only fly in the ointment was this:

The dressing was great, though. I assembled all the ingredients and then just mixed them all together, as one does for dressing, somehow forgetting to read the second part of the recipe, which describes making a paste of some ingredients, then combining the paste slowly with the liquid ingredients, then gradually incorporating the beaten egg yolk drop by drop. Nope, just smushed up all in together and swizzled it up with a fork, and it was great. Zippy, even. Definitely making this again.

It was neat having a whole meal with such simple elements: Just greens, chicken, croutons, and that wonderful dressing. I made the chicken with olive oil, salt, pepper, garlic powder, and oregano, broiled and sliced. 

Do I have a crouton recipe card? Nope, doesn’t look like it. Basically you just cube whatever stale bread you have lying around and drench it in melted butter, then season heavily with salt, garlic powder, oregano, and pepper, spread it in a shallow pan and toast it slowly, like on 300, for maybe an hour, stirring them up occasionally. The kids think my croutons are the best thing I make, which is kinda, hmmm, I mean it’s basically toast. 

WEDNESDAY
Carnitas with pico de gallo, tortilla chips, pineapple

Damien snagged some Mexican Coke last time he was out, and so I was compelled to make these excellent carnitas following the recipe from J.R.’s Art Place. Pork butt in chunks, sprinkled with salt, pepper, and oregano, then cooked in Coke and oil with oranges, cinnamon sticks, and bay leaves.

This recipe is so easy and good, it’s even delicious when you . . . *sob* . . . forget to turn the heat off, and it kind of blackens in the pot before you shred it.

I’m not kidding, though. Even though I totally overcooked it, the flavor was fantastic, and there were no survivors, I mean leftovers.

I made a big bowl of pico de gallo, which was on the mild side because I forgot to buy jalapeños and I forgot to add garlic, but it was still ZIPPY.

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I think my next project will be to make a batch of that sharp, runny salsa they serve in restaurants. I got turned off homemade salsa when my in laws were . . . well, it’s a long story, but for some time, they were living in a hotel room with two teenagers, two boxers, and a kitten, and my father-in-law had a sinus infection, and the only thing that would help was lots of homemade salsa. You know how hotel rooms have those heavy doors that sort of hermitically seal in the air? So we would go visit them, and I don’t know, somehow I got turned off homemade salsa. But that was long ago, in a vermiform universe far, far away, and today, things are much more potrzebie.

Here is some pico de gallo from ages past. This time around, I made it with sweet grape tomatoes, which I definitely prefer, even though they are a pain to cut up. 

THURSDAY
Beef stroganoff on noodles

Bit of a puzzler here. I used some really excellent, fresh ingredients, but it still turned out bland. Possibly longer cooking would have given everything a chance to develop; I just kind of threw it together right before dinner. It was good! Just not the happy punch in the mouth I was expecting. 

You tell me where I went wrong. I sautéed some diced onions and fresh garlic with some ground beef and drained the fat; then I added several diced anchovies and let them cook in. Then a ton of sliced mushrooms, lots of red wine, salt and pepper, plenty of sour cream, and then right at the end, a generous handful of fresh dill. 

What do you think? Longer cooking? More anchovies? Probably it needed more anchovies. 

FRIDAY
Requested tuna noodle for the young parsons, maybe sushi for the elders.

We are going for a surprise parade birthday party for some kid (I guess you lean out the window and shout happy birthday? I’m unclear on the details, but it sounds hygienic), and if, on the way home, someone accidentally falls out of the car right outside the Chinese restaurant right when they happen to be coming out with the sushi we ordered, so be it.

caesar salad dressing

Ingredients

  • 1 cup vegetable oil
  • 6 cloves garlic, minced
  • 12 anchovy fillets, chopped
  • 1 Tbsp kosher salt
  • 1/2 cup fresh lemon juice (about two large lemons' worth)
  • 1 Tbsp mustard
  • 4 raw egg yolks, beaten
  • 3/4 cup finely grated parmesan

Instructions

  1. Just mix it all together, you coward.

 

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

What’s for supper? Vol. 204: Get yer carnal desires here

Here please insert a joke about carnitas, carnal desires during Lent, incarnation, whatever. 

SATURDAY
Waffles, scrambled eggs, sausages, hash browns, OJ

Nice and easy. 

SUNDAY
Carnitas, pico de gallo, guacamole and chips, honey sriracha pineapple

This is a recipe from John Herreid, who posted it as an extra on his Facebook art account, J.R.’s Art Place, which you should definitely be following. He shares a very wide range of fine art, things you’ve never seen before, often with illuminating or amusing little tidbits of information. You should follow it!

The carnitas recipe was very easy. You just chunk up some pork, sprinkle it with salt, pepper, and oregano, and cook it in a pot with a cup of oil and Mexican Coke or some other soda containing cane syrup; and orange wedges, cinnamon sticks, and bay leaves, and simmer for several hours. Take out everything but the meat and cook it a bit longer, until it gets a dark, glazey crust. Then shred it and you’re set. John’s recipe said to drain it, but the meat I made had absorbed just about all the liquid by the time it was done. 

Oh my land, the smell. 

It just got better and better, and the flavor was intense and wonderful. 

I couldn’t find Mexican Coke and ended up using root beer, so it had a sort of anise-y tinge to it. Most definitely making this recipe again. 

I made up a big batch of simple pico de gallo

 

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and also a big batch of guacamole.

 

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Fantastic meal. I had resorted to cooking bland pork and seasoning it after shredding, because I just couldn’t seem to get much flavor into the meat itself. Those days are gone, my friends. 

I served one pineapple raw and just grilled (actually broiled) a few pieces, because Lena and I are the only ones who really like it, and I suspect Lena’s just being polite. I made a little sauce of olive oil, honey, and sriracha, and rolled the pineapple spears around in it, then put them under the broiler, turning once, for a few minutes. 

You get a little caramelization on the charred ends, and it’s just nice. 

 

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MONDAY
Hot dogs, potato salad, string beans

A few of my kids are pretty passionate about potato salad. So I made some, partly to assuage my guilt for serving hot dogs. Then I ruined everything by accidentally drowning it in pepper. 

It wasn’t actually ruined, but it kind of separated the men from the boys.

I don’t really have a potato salad recipe. I throw a few whole eggs in with the potatoes to boil. I made a dressing out of mayo, apple cider vinegar, salt, and of course pepper. I like it with diced red onion and celery or even some diced pickles, and fresh dill, but no one else likes any of those things, the monsters. At least I managed to make a sane amount this time around, so it was gone by day 2, rather than lingering around getting icy in the back of the fridge and then getting thrown out by a wrathful child who is the onnnnnnnly one who ever throws things away around here. 

TUESDAY
Spaghetti and meatballs, fresh bread

I sort of got tricked into making bread.

 

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Lena is home from college this week, and she and Corrie made some plans over the weekend to make bread. I said Tuesday would be a good day, since we’re having spaghetti. But when it came down to it, Corrie didn’t really want to stop watching Scooby Doo, so it was left to Lena, who doesn’t actually know how to make bread. So I showed her, but I had to keep leaving the house and shouting vague instructions as I went out the door. The upshot was that the rising loaves got moved around from pan to pan a lot, which is not something that rising loaves enjoy. So we ended up with some rather dense, earthy bread. 

You know what, fresh, hot bread is fresh, hot bread! No ragrets. 

Oh, the meatballs:

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WEDNESDAY
Pizza

Tuesday’s meal was really a ruse to make leftover meatball pizza on Wednesday. Meatball pizza is unreasonably delicious. 

THURSDAY
Chicken tortilla soup

I really like this recipe, which I have adapted from Two Sleevers.

 

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You make a puree in the blender or food processor

(uh, it might be smarter to do this in batches)

then cook the puree up in oil for a bit, add the water and chicken, and pressure cook it. (Of course you can easily adapt this for the stove top; just simmer, rather than pressing buttons.) Fish out the chicken, shred it,

and throw it back in, and there it is. I wish I had cooked the puree a little longer to develop the flavor, but it was still pleasantly spicy and warming.

Tortilla soup is, um, supposed to have tortillas in it. You’re supposed to use corn tortillas, which thicken the soup up. But I just don’t like corn tortillas. They taste bad and sour and gritty to me. So instead, I made spicy, crunchy flour tortilla strips and put them on as a topping, along with sour cream, shredded cheese, scallions, and cilantro. I really wanted avocados, which I used up making guacamole earlier in the week, but I had this overwhelming, passionate need not to stop at Aldi on a Thursday afternoon. 

Oh no, you’re onto me, I’m not a real Mexican! 

I made the tortilla strips by cutting them into slices, drizzling them with olive oil and sprinkling them generously with Tajín chili lime seasoning, which is just chili powder, sea salt, and dehydrated lime juice, so if you can’t find it in stores because of COVID-19, you can easily make your own by running some limes through your dehydrator three days previously and then pulverizing it with your butt. Write this down, it’s important. Then you spread them on a pan and bake them slowly in a medium oven, stirring occasionally, and then you burn them. Every. Single. Damn. Time. 

Everyone still liked them, though. 

FRIDAY
Tuna noodle

Today is Elijah’s birthday. His birthday almost always lands in Lent, but this year is special, as it’s a Friday in Lent. Also, he has to stay after school to do some work with his math teacher. It’s hard out there for an Elijah. We’ll whoop it up on Sunday, though. 

 

 

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

 

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. 

Spicy honeyed pineapple with ice cream

You could drizzle this with a caramel rum sauce and maybe sprinkle with pralines, but it's good just with fruit and ice cream, too. You can also serve the pineapple as a side dish (without ice cream!) for many Mexican foods.

Ingredients

  • 1 pineapple, cut into spears or rings
  • 1/8 cup olive oil
  • 1/8 cup honey
  • sriracha sauce to taste

Instructions

  1. Preheat the broiler; or, if grilling outside, let coals die down.

    Mix olive oil, honey, and a few dashes of sriracha sauce, and slather the sauce all over the prepared pineapple.

    Spread in single layer on pan or over grill and cook, turning once, until it's slightly charred. 

    Serve hot with a scoop of ice cream. 

 

Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

French bread

Makes four long loaves. You can make the dough in one batch in a standard-sized standing mixer bowl if you are careful!

I have a hard time getting the water temperature right for yeast. One thing to know is if your water is too cool, the yeast will proof eventually; it will just take longer. So if you're nervous, err on the side of coolness.

Ingredients

  • 4-1/2 cups warm water
  • 1/4 cup sugar
  • 2 Tbsp active dry yeast
  • 1-1/2 Tbsp salt
  • 1/4 cup olive or canola oil
  • 10-12 cups flour
  • butter for greasing the pan (can also use parchment paper) and for running over the hot bread (optional)
  • corn meal for sprinkling on pan (optional)

Instructions

  1. In the bowl of a standing mixer, put the warm water, and mix in the sugar and yeast until dissolved. Let stand at least five minutes until it foams a bit. If the water is too cool, it's okay; it will just take longer.

  2. Fit on the dough hook and add the salt, oil, and six of the cups of flour. Add the flour gradually, so it doesn't spurt all over the place. Mix and low and then medium speed. Gradually add more flour, one cup at a time, until the dough is smooth and comes away from the side of the bowl as you mix. It should be tender but not sticky.

  3. Lightly grease a bowl and put the dough ball in it. Cover with a damp towel or lightly cover with plastic wrap and set in a warm place to rise for about an hour, until it's about double in size.

  4. Flour a working surface. Divide the dough into four balls. Taking one at a time, roll, pat, and/or stretch it out until it's a rough rectangle about 9x13" (a little bigger than a piece of looseleaf paper).

  5. Roll the long side of the dough up into a long cylinder and pinch the seam shut, and pinch the ends, so it stays rolled up. It doesn't have to be super tight, but you don't want a ton of air trapped in it.

  6. Butter some large pans. Sprinkle them with cornmeal if you like. You can also line them with parchment paper. Lay the loaves on the pans and give each one several diagonal slashes with a sharp knife. This will allow the loaves to rise without exploding.

  7. Cover them with damp cloths or plastic wrap again and set to rise in a warm place again, until they come close to double in size. Preheat the oven to 375.

  8. Put the pans in the oven and throw some ice cubes in or spray some water in with a mister, and close the oven quickly, to give it a nice crust.

  9. Bake 25 minutes or more until the crust is golden. One pan may need to bake a few minutes longer.

  10. Run some butter over the crust of the hot bread if you like, to make it shiny and even yummier.

Instant Pot Chicken Tortilla Soup

Adapted from twosleevers.com. This is a very flavorful chicken soup. It has a little hotsy totsy burst of spice with the first taste, and then the more complex flavors come through slowly. Magic.

It's fairly brothy, and then you heap up all the garnishes you want on top.

This is a little over a gallon of soup.

Ingredients

  • 2 med onions
  • 1 lb (4 medium) tomatoes
  • 5 cloves garlic
  • 3 chiles in adobo sauce plus some of the sauce
  • 1 jalapeño pepper (include seeds for more heat)
  • 1 bunch cilantro
  • oil
  • 4 boneless, skinless chicken breasts
  • water
  • salt to taste
  • garnishes: avocado slices, sour cream, shredded cheese, chopped cilantro, tortilla strips, chopped scallions

Instructions

  1. Cut the onions and tomatoes into chunks so they will fit in the blender or food processor. Put the onions, tomatoes, jalapeño, chili pepper and sauce, garlic and cilantro into a blender or food processor and blend it until it's a thick sauce. You may need to do it in batches, or just keep poking the big pieces down so everything gets blended in.

  2. Add enough oil to the Instant Pot pot to cover the bottom. Press "sauté" and let the oil heat up for a few minutes.

  3. Pour in the tomato mixture and cook, stirring occasionally, for about ten minutes, until any liquid is mostly absorbed. You may need to press "sauté" again to keep it hot.

  4. Cut the chicken breasts into pieces and put them in the pot. Add six cups of water.

  5. Close the top, seal the valve, and press "pressure cook," then the + button until it goes to 20 minutes. When it's done cooking, let it naturally release for 10 minutes, then release the remaining pressure manually.

  6. Open the top and fish out the chicken. Shred it and return it to the pot. Add salt to taste.

  7. Serve the soup with garnishes: avocado slices, sour cream, tortilla strips, shredded cheese, chopped cilantro, and chopped scallions.

What’s for supper? Vol. 199: Exit, pursued by lion’s head

So! Next week is Vol. 200 of What’s for Supper. You know what that means, don’t you?!?!?!

I don’t know. It means what it means. If you have any neat ideas for how to mark the occasion, I’m at least partially ears. In the mean time, thanks for playing along for two hundred weeks! I have all these tabs open with upsetting stories about troubling new violations of bioethics and stuff like that, and I love having a little section of the internet where we can just talk about dang ol’ food.

Here’s what we had this week.

SATURDAY
Lasagna, garlic bread

I wasn’t sure what to make when I got home from shopping, so Damien was all, “Hey, how about if I shop for and make my special homemade lasagna?” You know, I argued a little bit, but eventually I let him. You have to let husbands have their way sometimes, for the health of the marriage. This is called “dying to self,” and it’s delicious.

I still don’t have an actual recipe, but here is his description of how it’s made:

For the meat sauce: You take some cut-up onion and garlic and cook it in olive oil with a few red pepper flakes. Then you add the meat [we had ground beef] and brown it up. Then add a can of tomato pasta and a can of whole tomatoes crushed up a little, and a splash of red wine.

For the cheese mixture: You put a shit ton of shredded mozzarella in the [three tubs of] ricotta cheese, a bunch of garlic powder, salt and pepper and oregano, and some cinnamon [couldn’t find the nutmeg]

He cooked up a few boxes of pasta and layered that with the meat sauce and the cheese mixture and lots and lots of sliced mozzarella and parmesan and chopped Italian parsley. Then he sprinkled parmesan cheese and olive oil on the top, and baked it. 

SUNDAY
Carnitas with guacamole

Jump to Recipe

Pretty mediocre carnitas, to be honest. I started the meat in the slow cooker somewhat late in the day, so it didn’t get very tender, and then I had a kid shred it and I seasoned it okay, but then I overcooked it, so it was dry and chewy. Boo.

Avocados are still 69 cents, so I made another big bowl of guacamole, but it, too, was nothing to write home about. I couldn’t find the cilantro. The refrigerator is out of control. I can’t find anything. I also forgot to buy tomatoes, and made the dubious chose to use canned diced tomatoes. I was just kind of guacamediocre, I guess. You don’t even want to know how long I thought about which was funnier, “guacamediocre” or “mediocamole.” I decided they were both stupid and maybe we can just move along. 

Here’s my guac recipe that’s really good if you actually follow it. 

Jump to Recipe

MONDAY
Chicken burgers, fries, carrots and broccoli with hummus
Chinese food for adults

So I was supposed to review Jojo Rabbit but, like a dummy, I missed the local viewing. So I threw some frozen food in the kids’ general direction we drove about an hour to Amherst, MA, which turns out to be a pretty neat little town.  We picked out a Mandarin Chinese restaurant Formosa, that looked, let’s face it, quiet. We didn’t want a place that looked fun or cute or neat or awesome. We wanted one that looked quiet. It turned out to be a pretty serious Chinese restaurant! By which I mean there were a lot of Chinese people eating there, and there were lot of intestines on the menu, and, like, salted fish heads.

Now, Damien and I really diverge, here. When we are away from home, he wants to know exactly what he is in for, so he ordered crab rangoon, miso soup, General Gao’s Chicken, and white rice. I, on the other hand, feel like this could be my one and only chance to open a whole new door to a whole new world and what if I’m afraid to take a chance and I miss it!!!!!!!

This has never worked out well for me, not even one time. I always end up with a giant portion of something weird and upsetting. Nevertheless, I went ahead and ordered Lion’s Head Sizzling Pot. I mean, how can you not? It said it had shrimp in it, and it was called LION’S HEAD SIZZLING POT. 

The waiter tried to talk me out of it, and showed me two other items which were also called Lion’s Head; but I pushed back pretty hard, and I got my Lion’s Head Sizzling Pot. It turned out to be . . . I really can’t call it a bowl of soup. It was a tankard of soup. A tub of soup. A basin of soup. A CASK of soup. I could have soaked my feet up to my calves in this dish.

Note not only the diameter of the dish, but how far away from the table the spoon is.

It had soft, grey pork meatballs the size of softballs lurking around in it. There were veritable rafts of scrambled eggs adrift in the bowl. Also some kind of leafy greens, maybe bok choy, although it seemed leafier than that; comb-shaped bamboo shoots; vast logs of tofu, squares of ham, chewy, bulbous, dark brown mushrooms, vermicelli, and a few lonely shrimp. It was kinda bland, to be honest. I ate as much as I possibly could and barely made a dent in the volume.

They packed the leftovers up for me in several containers and I exited, pursued by Lion’s Head.

Jojo Rabbit was interesting, but boy oh boy, I have thoughts. Review should be up soon in America if they like it. 

TUESDAY
Spaghetti and meatballs

Damien kindly offered to make dinner again, as I was freaking out about something or other. He makes very fine meatballs. I don’t seem to have a picture of them, though.

Here’s my meatball recipe

Jump to Recipe

He likes to pan fry his and add lots of diced onions. My recipe is less exciting but way easier, as they are made in the oven. (Whispers: ***It doesn’t really matter. If you put them in sauce the end up tasting the same.***)

Dora also invited a friend over and they made knishes, reasons unclear. Not that you need a reason to make knishes! I’ve just never woken up on a Tuesday morning and thought to myself, “Hey, I know what!” and ended up with knishes. 

WEDNESDAY
Ginger garlic chicken kabobs, string beans, pineapple

New recipe! I more or less followed Damn Delicious’ recipe, so I won’t make a new card just yet. This was pretty tasty and easy, although the fresh ginger I bought vanished without a trace, so I had to use powdered. I must say, it was plenty hot without fresh ginger. It’s a zippy, warming dish, and attractive. I over cooked it a bit, oops. 

It’s an easy marinade (oyster sauce, ketchup, honey, chili garlic sauce, dijon mustard, garlic, and ginger). I let it marinate for about five hours, then stuck the chicken on skewers and put them on an oiled broiler pan right under the broiler. I turned them once, slathered on some reserved marinade, and cooked the other side. Sprinkle on some sesame seeds and scallions, and there it is. 

Surprisingly filling. 

THURSDAY
Gumbo, brown rice

I more or less followed this recipe from The Spruce Eats.

I actually started prepping this Wednesday night, because I took a look at my Thursday schedule and did not like what I saw. So I cooked chicken thighs in the instant pot, browned up some sausage, and then sautéed the shrimp in the sausage pan; and Clara diced a bunch of celery, peppers, and onions.

(Shh, don’t tell anyone, but I bought Italian sausage because I live in NH and I don’t know anything.)

I thought I was sooooo smart, and cooking day was going to be soooo easy because of the prep work we had done. I’ll tell you what, this dish was still a pain in the ass to make. I was stirring that freaking roux for an hour, and it never did get “chocolate brown.” And it turns out I don’t have any cajun seasoning in my pantry (by which I mean two old taped-together clementine boxes on top of the microwave) because I live in NH. So I made some cajun seasoning, but by this point, I was feeling awfully cranky about the whole project, and there was really no way this gumbo was going to taste good enough to make up for the pain in my ass. 

I mean, it was good? Sometimes it’s hard to tell how good something tastes when you’re already full of resentment. 

Damien and I ate it, Corrie and Moe tried it, and the rest of them went straight for frozen pizza. And I mean frozen pizza, as in they did not cook it. They are complete degenerates and I don’t know why I bother. And yes, I brought this entire debacle upon myself by choosing to make gumbo for no reason at all. My Saturday morning ambitions do not always mesh well with my Thursday afternoon realities. 

I had delusions of making some french bread, since it turned out so well last week.

As the day flew by, I downgraded my ambitions to beer bread. But it turns out I was out of flour. This is not because I live in NH; it’s because I forgot to buy flour. Anyway, I’ll put the beer bread recipe card at the end and Imma make it soon. Beer bread is great! It only uses one bowl, and it comes together as quickly as any quick bread, but it’s much more bready and less cakey than most quick breads, and it has a wonderful yeasty, honeyed taste, and the knobbly cobbled crust is very nice. The secret is a ludicrous amount of melted butter.

Anyway, this was all in my imagination. In real life, I made a big pot of brown rice, which the kids also did not eat. Benny tried to comfort me by remarking on how chewy it is, and how funny that is. 

FRIDAY
Mac and cheese

I don’t have a recipe, really. Just make a white sauce until it looks like enough, then dump in a bunch of shredded cheese and plenty of pepper and SOME HOT SAUCE. Then you mix this with the cooked macaroni, pour into a buttered dish, top with buttered panko bread crumbs, and bake until you can hear it. 

My kids eat it with mustard. I told you they were degenerates. 

Okay! Don’t forget to comment with ideas about what to do for Vol. 200! If it were the summer, I’d make a whole week of greatest hits, or a whole week of reader-suggested recipes. But it’s not. 

4 from 1 vote
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Slow cooker carnitas

Serve on tortillas with sour cream, guacamole, beans and rice, salsa, cilantro, or whatever you like.

Ingredients

  • 1 pork shoulder
  • 1 can beer (or soda)
  • cumin
  • chili powder
  • salt and pepper

Instructions

  1. Put pork shoulder in slow cooker with beer. Cook on low for five hours or more, until pork falls apart when poked. 

  2. Preheat broiler. 

  3. Shred meat, mix together with spices, and spread in a thin layer on a shallow pan. Broil for a few minutes until meat is slightly crisped.  

  4. Serve on tortillas with whatever additions you like. 

 

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. 

 

Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

Beer bread

A rich, buttery quick bread that tastes more bready and less cake-y than many quick breads. It's so easy (just one bowl!) but you really do want to sift the flour.

This recipe makes two large loaf pan loaves.

Ingredients

  • 6 cups flour, sifted
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 1/2 cup sugar
  • 2 12-oz cans beer, preferably something dark
  • 1 stick butter

Instructions

  1. Preheat oven to 375

  2. Butter two large loaf pans. Melt the stick of butter.

  3. I'm sorry, but you really do want to sift the flour.

  4. In a large bowl, mix together dry ingredients, and stir in beer until it's all combined and nice and thick.

  5. Pour the batter into the loaf pans and pour the melted butter over the top.

  6. Bake for about 50 minutes until it's crusty and knobbly on top.

What’s for supper? Vol. 184: Treasures of the sea and other travesties

And just like that, it was fall. Crisp weather, slanted light, ripening apples and towering corn, ragged mists rising slowly over the fields of goldenrod, people dealing inappropriately with the stress of transition. It’s glorious. 

Here’s what we ate this week:

SATURDAY
Burgers, chips

I was gloomily making my shopping list, thinking about the rising tide of autumnal stews and squashes and other cold weather foods, and then I saw that lobsters were on sale. And a very good sale it was! Seized with a sudden urge to possess something carefree and summery, I boldly decided we would end our week with fresh steamed lobsters, and who could blame us?

But when I got to the store, they were all gone. So I ordered some for Sunday and arranged to pick them up before dinner, which felt somewhat less impetuous and madcap, but still. Lobster. 

We had hamburgers and chips on Saturday. 

SUNDAY
Lobster, risotto, corn, strawberries, chicken nuggets

Finally lobster time! But when I got to the store on Sunday, they wanted to charge me Sunday’s price, which was most assuredly not on sale. I was disappointed, and was about to go away sad, but then I said to myself, “I’m a grown woman. It’s not unreasonable for them to accommodate a loyal customer and give me the price I was expecting to pay. At very least, it couldn’t hurt to ask.” So I spoke up, using the kindly brontosaurus technique, and the fish man talked to his manager, and it worked! I got four 1.5-pound Sunday lobsters for a Saturday price.

They offered to steam them for me, but again, I didn’t want to settle for second best and let them get all rubbery on the ride home, so I took them alive. I felt very alive. Lobsters!

You know, when you get to be in your mid-forties, you find out you can do all kinds of things that used to seem scary. You can very often just take a deep breath, push your way through, and do the thing, and it turns out it doesn’t kill you after all. It’s very liberating to find out how strong and capable you actually are. 

Still, I was a little nervous about those lobsters, so I gave myself plenty of time. I set a big pot of salted water to heat up, melted a bunch of butter, and cut up some lemon wedges. I made the risotto in the Instant Pot, and I shucked the corn. The bag of lobsters sat quietly on the counter. I set out plates on the table and counted forks. 

Then lobster water began to boil. It was time. I peeked into the bag and those lobsters seemed really docile and resigned, and were only waving their antlers around a little bit. They were clearly alive, but not, you know, like, alive. I knew I could handle this, and I really do love steamed lobster. I gathered up all my womyncourage and dumped the bag out into a bowl so I could see what I was up against. 

Well, those horrible little fuckers started flopping around and scrabbling and trying to organize a mutiny in my kitchen. So I did the only thing I could do for an accomplished adult in my station in life: I screamed and ran away and stood in a corner and refused to talk to anyone. Then I sent one of my sons in to deal with the horror, one of my giant hulking sons who towers over my head, and he tried with some tongs, but then he also screamed and ran away.

So Damien had to do it. I was so proud of all of us. 

The lobster was delicious. I don’t know what else to say. It’s kind of liberating to eat lobster? Because it tastes good? I was glad I only bought four, because most of the kids were horrified and traumatized by the whole thing, not sure why. They had chicken nuggets. 

Oh hey, I’ll put my risotto recipe at the end. Because I’m a grown woman and I’m not afraid to use a pressure cooker. 

MONDAY
Chicken thighs with squash and Brussels sprouts

Normally a well-liked one-pan dish for cool weather. I don’t know where I went wrong, but it just wasn’t that great. I skipped potatoes, for one thing. That was wrong. Never skip the potatoes. 

Anyway, I’ll put my recipe at the end, and probably you’ll do it better. It’s just big pieces of hearty vegetables in a simple balsamic sauce with roast chicken thighs on top. It’s usually good, I promise! Maybe it’s supposed to have honey in it? I don’t know. 

TUESDAY
Chili and corny corn bread

Damien made chili. I’ll get his recipe when he gets home. I like chili, but I gave up making it many years ago, because nobody else liked it; but Damien’s cooking style is so different from mine, I thought there was a shot they would like his. I felt guilty about not cooking on a weekday, so I decided to make cornbread. Also nobody likes cornbread, but I figured it would be a fun and easy baking project for me and the little girls. 

Well, they wanted to play Just Dance instead. So I made the cornbread by myself. I had the bright idea to add some fresh corn from the leftover corn from Sunday, and then I threw in some chili powder. How did it turn out? Bad, that’s how. Flabby and weird, just like the rest of us. Hooray!

Damien and I liked the chili. Nobody else did. Hooray!

WEDNESDAY
Pizza

Everybody likes pizza. Here’s a picture of pizza. 

THURSDAY
Carnitas and rice

I took a half pork loin and put it in the slow cooker with a can of beer and a can of peppers in adobo sauce. By evening, it was falling apart. I fished the meat out, shredded it, and spread it in a pan and broiled it so it was slightly crisp. 

I had been planning beans and rice, but I realized the meat was quite spicy, and the kids would be sad if they didn’t have anything bland and white to eat. So I just served white rice.  Then for some reason I decided to put leftover chili on the tortilla along with the pork. I also had sour cream and cilantro, but the whole thing was just confusing.

I mean, I ate it, but I was confused. 

FRIDAY
Pizza?

My aunt and uncle are coming for a visit and they did say they would bring pizza.

In conclusion: Yes, I know I said “lobster antlers.” Fight me. 

***

 

Instant Pot Risotto

Almost as good as stovetop risotto, and ten billion times easier. Makes about eight cups. 

Ingredients

  • 1 medium onion, diced
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • 1 tsp ground sage
  • 3 Tbsp olive oil
  • 4 cups rice, raw
  • 6 cups chicken stock
  • 2 cups dry white wine
  • pepper
  • 1.5 cups grated parmesan cheese

Instructions

  1. Turn IP on sautee, add oil, and sautee the onion, garlic, salt, and sage until onions are soft.

  2. Add rice and cook for five minutes or more, stirring constantly, until rice is mostly opaque.

  3. Press "cancel," open the lid, and add the broth and wine, and stir.


  4. Close the top, close valve, set to high pressure for 8 minutes.

  5. Release the pressure and carefully stir in the parmesan cheese and pepper. Add salt if necessary. 

One-pan balsamic chicken thighs and vegetables

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

Ingredients

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

Instructions

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

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

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

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

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

 

What’s for supper? Vol. 160: Fleischschande and You

Hey, it’s still Friday! Here’s a food post!

SATURDAY
Caprese salami sandwiches

A simple favorite. Ciabatta rolls with Genoa salami, tomato, basil, and mozzarella, with olive oil and vinegar, salt and pepper. I couldn’t figure out why I didn’t have pictures, and then I remembered Damien and I went out! We went to Chili’s and spent a lot of the time talking about why it’s so much better than Applebee’s. It really is, but you wouldn’t understand.

SUNDAY
Hot wings, brats, Italian sausage, guacamole, chips, homemade hot pretzels, jalapeño cheese dip, and king cake

Of course that warr the Super Bowl. The best part of the night was when what’s his name took off his shirt and all my kids spontaneously booed and laughed at him.

The friendly and mellow Fr. Matt from Louisiana came by on the way to visit family, and he’d had two king cakes from Rouses delivered. He made the mistake of listing the possible fillings, so my inauthentic children chose apple, Bavarian cream, caramel, and chocolate. Nobody ate the babies!

Damien made the wings by frying them in oil, then rolling them around in a combination of bottled hot sauce (one bottle) and melted butter (one stick). You can add a squirt of Sriracha sauce if you can find the bottle, which you can’t because some lunatic has stuffed your fridge to the gills.

He also made a quick dipping sauce with sour cream and crumbled blue cheese, and we had celery just like in a fancy restaurant like Applebee’s or Chili’s or something.

I made this jalapeño popper dip, easy and yummy, but it turns out that I was correct in my concern that I was the only one who likes it. Diced jalapeños, sour cream, cream cheese, garlic, cheddar, and parmesan, all heated up with bread crumbs on top. Mmm.

For the beer brats, he poured about four pints of Narragansett beer and a few chopped onions, garlic powder, salt and pepper, and red pepper flakes into a bot, brought it to a boil, the simmered the brats in that for about fifteen minutes. Then he grilled them on the stovetop. Then he put them in the oven lest we all die of brats that have only been cooked two ways instead of three.

He also made a marinara sauce for the Italian sausage with some olive oil and chili pepper flakes, get that hot, throw in a diced onion and a bunch of diced garlic, and cook that up. Then throw in a can of tomato paste, stir, and add a can of tomatoes and about 6 ounces of red wine and a teaspoon of sugar. I read this paragraph over and have decided it’s in the diminished pluperfect mood, warmed over a hot past pretense.

I got it into my head to make homemade hot pretzels, which I adore. Even though my baking never, ever gets better, and guess what? This time I didn’t get any better. I used this Alton Brown recipe and ended up adding so, so, so SO so so much more flour than it said it would need, and then it was just a mess from then on. I’l spare you the details because I can’t remember them. Against all odds, a few of the pretzels turned out good:

But many more of the were pretty grisly looking.

They have a sort of Laocoön look to them, don’t they? A few of the kids liked them, but mostly they just hung around the house in a bag, getting flabbier and flabbier. The pretzels, I mean, ho ho ho ho ho ho ho.

MONDAY
Superleftovers

I mean really. Also Damien bought oysters which we forgot to eat, so we had those, and I also got frozen pirogies that I forgot to cook. Those are still in the freezer because I was experiencing fleischschande (meat shame) and couldn’t bear to make even more food.

It was also Monday that I took this picture in my car:

You know what, February is not my favorite month.

TUESDAY
Carnitas with rice and salsa verde

I took a big hunk of pork and put it in the slow cooker. Seized with ennui, I poured in a bunch of lime juice, sprinkled it with chili pepper flakes, and called it good. It cooked for eight hours, then I shredded it, spread it in a shallow pan, and sprinkled it with salt, pepper, garlic powder, chili powder, and cumin, and browned it up under the broiler.

I made salsa verde in my food processor.

My recipe called for 3/4 tsp of sugar, and that seemed like it couldn’t possibly be enough, so I used 3/4 cup. Allow me to state for the record that that is to much frickin sugar. Pbbbttt. I mean, I ate it, but still.

WEDNESDAY
Chicken burgers, fries, blueberries

Nothing to report.

THURSDAY
Meatball subs, salad

I make serviceable meatballs.

I cook them in the oven in a pan with drainage, then put them in a slow cooker with sauce, lest we die of meatballs cooked only one way.

FRIDAY
Quesadillas, guacamole and chips

I also make really good guacamole

and I only burned one quesadilla, and one of my kids likes them burnt! Ha!

Welp, here are some recipe cards. Onward and upward.

4 from 1 vote
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Slow cooker carnitas

Serve on tortillas with sour cream, guacamole, beans and rice, salsa, cilantro, or whatever you like.

Ingredients

  • 1 pork shoulder
  • 1 can beer (or soda)
  • cumin
  • chili powder
  • salt and pepper

Instructions

  1. Put pork shoulder in slow cooker with beer. Cook on low for five hours or more, until pork falls apart when poked. 

  2. Preheat broiler. 

  3. Shred meat, mix together with spices, and spread in a thin layer on a shallow pan. Broil for a few minutes until meat is slightly crisped.  

  4. Serve on tortillas with whatever additions you like. 

5 from 2 votes
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Salsa verde

Ingredients

  • 10-12 tomatillos
  • 3 jalapeno peppers
  • 10 cloves garlic with wrappers on
  • 1-2 medium onions, peeled and quartered
  • 3/4 tsp sugar
  • 3/4 cup chicken broth
  • 1/4 cup lime juice
  • 1 bunch cilantro
  • olive oil for cooking

Instructions

  1. Preheat the broiler. 

  2. Put unwrapped tomatillos, whole jalapenos, garlic cloves with wrappers on, and peeled, quartered onions in a shallow pan, and broil until slightly blackened - about 5 minutes. 

  3. Let the vegetables cool. Pull the wrappers off the garlic, cut the tops off the jalapenos (but leave the seeds and insides), and trim the ends off the onions.   

  4. Put all vegetables inside a food processor, and add a big handful of cilantro and 3/4 tsp sugar. Blend until it's pulpy. It will be runny.

  5. Heat a little olive oil in a saute pan and add the vegetable mixture. Heat, stirring, until it thickens up a bit. 

  6. Add 3/4 cup chicken broth and 1/4 cup lime juice and continue heating, stirring from time to time, until it thickens up again. 

 

Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

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. 

What’s for supper? Vol. 153: Hugs and knishes

This week, we ate like kings! Kings who should look around for a new menu planner.

SATURDAY
Brats and chips

Nothing to report. Brats are good.

SUNDAY
Grilled chicken on baby spinach with feta, green apples, and pecans; potato latkes with sour cream

So when I was planning the menu last weekend, I forgot that it was Hanukkah week, so I didn’t really plan meals around Jewish food. Planning a meal around Jewish food is like choosing knick knacks when the middle of your room looks like this:

You’re not complaining, but you will not have a lot of extra space to work with, either.

Hanukkah food, in particular, is supposed to involve oil, to recall the miracle of the lamp oil that lasted eight days. So, latkes! You can make matzoh meal latkes or potato latkes. If you have a food processor, I strongly suggest  potato. You shred them, mix it with a batter of egg, flour, salt and pepper, and fry them up in oil.

This recipe calls for making a pouch out of cheesecloth and letting it drain in a colander for half a hour, because potatoes give up a ton of water; but I was in a hurry, so I just gave each handful of potato batter a good squeeze before I put it in the oil, and they turned out lovely. I’ll write up a recipe card for the end.

We had them with sour cream and slices of apple.

Crisp and crunchy outside, tender and mealy inside. Perfect. I may make them again before Hanukkah is over. Can I just say, having no baby and not being pregnant is actually kind of exciting? I can, like, do things.

MONDAY
Grilled ham, cheese, and apple sandwiches

Always a favorite. I had two green apples left, so I sliced them nice and thin. Sourdough bread, cheddar cheese, ham, apples with the skin on, and more cheese, with mayo on the outside of the bread,

and grilled lightly in butter.

 

Listen, we’re bulking up for winter. Must stay warm. Pickles help, too.

TUESDAY
Kielbasa with roast red potatoes and cabbage

A super easy one-pan meal from Damn Delicious. Chop the potatoes, chop the kielbasa, slice the cabbage. Everything gets some olive oil, salt, and pepper, pop it in the oven, flip it once, back in the oven, and that’s it.

The balsamic mustard sauce recipe she gives is too oily for my tastes, so I used my own proportions, which the kids pronounced “too mustardy.”

WEDNESDAY
Carnitas, guacamole, beans and rice

I put a pork shoulder in the slow cooker with beer, salt and pepper, chili powder, and adobo peppers. When it was done, I pulled away the fat and shredded it, then browned it up under the broiler with some of the peppers, plus plenty of salt, pepper, cumin, chili powder.

The beans and rice and guac were a little bland, but it was a decent meal anyway. Recipe cards at the end.

THURSDAY
Um, fish tacos, shrimp tacos, and knishes; tortilla chips

Remember, I had forgotten it was Hanukkah when I planned the menu. Normally I make fish tacos with frozen fish, shredded cabbage, avocado, cilantro, and lime juice. I had all that, and Damien also said he would cook up some shrimp if it was on sale, which it was. He mixed up the shrimp with a tablespoon of garlic powder, a little chili powder, salt, and lime juice, and sautéed it in olive oil with red pepper flakes. Yuhm.

And then Dora decided she wanted to spend her day off making knishes (which are little sort of dense dumpling snacks with filling and dough. I’m most familiar with a sort of mashed potato and onion filling and a fried, crusty wrapper, but there are tons of variations). She’s at work at the moment, but I’ll get her recipe when she gets home.

I warned her that knishes are not to be undertaken lightly, either to cook or to eat. I can still taste the last knish I had, which was back in 2016.  Well, she did it anyway, and it took, like, seven hours. You have to make the filling, make the dough, roll the dough, fill it, roll it up, cut it up, wrap them, and then cook them. She used a baked knish recipe, which I had never heard of. And she made . . .  eighty four of them?

They were super (and yes, that is one of my alert children giving the knishes bunny ears for the camera). Quite different from knishes of my past, so a new kind of delicious. I had mine with the balsamic mustard sauce from the other night. L’chaim! I’m eating two more as I type.

FRIDAY
Pasta

The high school kids have the day off, and guess what Clara’s doing? Making mini apple pies. I think this is what they meant by “your children will rise up and bless you.”

Potato latkes

Serve with sour cream and/or apple sauce for Hanukkah or ANY TIME. Makes about 25+ latkes

Ingredients

  • 4 lbs potatoes, peeled
  • 6 eggs beaten
  • 6 Tbsp flour (substitute matzoh meal for Passover)
  • salt and pepper
  • oil for frying

Instructions

  1. Grate the potatoes. Let them sit in a colander for a while, if you can, and squeeze out as much liquid as possible. 

  2. Mix together the eggs, salt and pepper, and flour. Stir into the potato mixture and mix well. 

  3. Turn the oven on to 350 and put a paper-lined pan in the oven to receive the latkes and keep them warm while you're frying. 

  4. Put 1/4 to 1/2 and inch of oil in your frying pan and heat it up until a drop of batter will bubble.  

  5. Take handfuls of potato mixture and squeeze out any excess moisture. Flatten mixture slightly and lay them in the pan, leaving room between latkes. Fry until golden brown on both sides, turning once. Eat right away or keep warm in oven. 

  6. Serve with sour cream and/or applesauce or apple slices. 

4 from 1 vote
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Slow cooker carnitas

Serve on tortillas with sour cream, guacamole, beans and rice, salsa, cilantro, or whatever you like.

Ingredients

  • 1 pork shoulder
  • 1 can beer (or soda)
  • cumin
  • chili powder
  • salt and pepper

Instructions

  1. Put pork shoulder in slow cooker with beer. Cook on low for five hours or more, until pork falls apart when poked. 

  2. Preheat broiler. 

  3. Shred meat, mix together with spices, and spread in a thin layer on a shallow pan. Broil for a few minutes until meat is slightly crisped.  

  4. Serve on tortillas with whatever additions you like. 

Beans and rice

A good side dish, a main course for meatless meals, or to serve inside carnitas, etc.

Ingredients

  • 3 cups uncooked white rice
  • 1 15-oz cans red or black beans, drained
  • 1 20-oz can diced tomatoes with some of the juice
  • 1 diced jalapeno
  • 1/2 cup cilantro, chopped roughly
  • 1 small red onion, diced
  • 2 Tbsp minced garlic
  • chili powder
  • cumin
  • salt and pepper

Instructions

  1. Cook rice. Add rest of ingredients, adjusting spices to taste. If it's too dry, add more tomato juice. 

 

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. 

What’s for supper? Vol. 145: If you give a mouse prosciutto

Lots of variety this week! Rich tapestry of life and so on. Here’s what we had:

SATURDAY
Hamburgers and chips

Saturday seems like so long ago. I think Damien bought and cooked the burgers while I . . . did something? You guys, he has this new job where he gets to do the work he likes, he gets paid more, and he’s home. He’s home for supper, home for track meets, home for bedtime. It’s fantastic. It’s the best thing that’s happened to our family in years and years, and I’m very happy!

SUNDAY
A CONFUSING FEAST

My daughter works at a deli. One afternoon, we had this exchange:

And that was all I knew. A present? Better than cheese? The suspense! It turns out that what she had was a pound of top quality prosciutto! But it was unsliced, as it was an end piece. $4 a pound for meat that goes for $14.99 a pound. Grocery bargains are my love language.

Prosciutto happens to be my other love language (I’m a bit of a polyglot, to be honest. Will also accept love via pork belly, steak, just about any variety of cheese, shrimp, pie, more cheese, crusty breads, soft breads, herbed butter, most fruits, all types of puddings, custards, and flans, creamy soups, clear soups, middle eastern food, Columbian food, Thai food, Greek food, anything with basil, anything with garlic, hot pretzels, fried pickles, cheese cake, smoked meats, raw oysters, sun dried tomatoes . . .

I’m sorry, I’ve lost my focus. We were talking about the prosciutto. I solicited recipes online, but eventually decided that just plain bruschetta would be best.

Bizarrely, two stores were out of baguettes, so I bought ready-made crostini with olive oil and flaky salt, and I sharpened my best knife and sliced the prosciutto as thin as I could, which was not very thin.

I had collected some creamy fresh mozzarella, and also some gouda, and huge clusters of juicy, dusky grapes. And we also needed fig paste. I had originally been planning to save this treat as an adults-only evening snack, but I had to admit that I had bought kind of a lot of food for two people, so I started planning a family meal around it.

It . . . kind of got out of control.

Oven roasts were still on sale, and as I previously mentioned, I scoff at rigid categories of cuts of meat. Someone had mentioned chimichurri, which I can’t believe I didn’t already know about. It turns out to be really easy to make. You just stuff the things in the food processor, run in a bunch of olive oil, and there it is.

So I sliced the meat into wide strips and threaded them accordion-style onto skewers for Damien to grill outside with a little olive oil, salt, and pepper, to be dredged through the chimichurri.

And also a batch of pickled red onions in vinegar, sugar, and cilantro. There were also some lovely tender peas in pods looking for a home, so I set those out in a bowl just as they were. And some salami, and some herbed, braided mozzarella that I forgot I got. And a little bowl of just plain olive oil. And some wild grapes we found while we were gardening. And some more cheese that I forgot I got.

It may be the best meal I ever served. Technically this was a Mediterrani0-Argentinean Travesty with Cheddar and Peas, but it worked, my friends. It worked so well. The cheap meat with simple seasonings sizzling on their skewers with the lively, verdant chimichurri. The salty prosciutto with the creamy mozzarella on a bit of salty bread and a dab of dark fig paste. Cleanse the palate with a few fresh pea pods and grapes, then back for more meat, this time with pickled onions and cheddar. Oh, it was so good. Damien and I ate outside and shouted for the kids to bring us beer and napkins.

The only thing I have to add to this happy food story is that, when I type “chimichurri,” my phone thinks maybe I mean “chili horrible,” which I do not.

I also did a bit of gardening on Sunday, and we got sixty daffodil bulbs, forty irises, and a dozen fancy tulips into the ground. I always think gardening with children is going to be sweet and lovely and wholesome, and it always ends up being . . . not. There’s a lot of bitey ants and moldy mulch and falling on rakes and shouting. But we did get those bulbs in the ground, because I’m always willing to believe that spring will come again. Here is a pictorial version of how gardening starts and ends:

I also gave a kid a driving lesson, and we did not fall off the side of the mountain

and I bleached and kid’s hair and dyed it blue.

Child has SO MUCH HAIR. What a day!

MONDAY
Bagel sandwiches with fried eggs, pepper jack cheese, and ham.

I had in my arsenal two new cast iron skillets they had as a special at Aldi. Cooking in shifts to feed everyone is the bane of my existence, so I was pretty hyped at the idea of making everyone’s eggs all in one go.

Well, it turns out I’ve been spoiled by nonstick pans. I’ve completely lost the knack of cooking on cast iron. I’ll get it back! But these particular eggs were not top notch. Not top notch at all. I didn’t burn the bagels, anyway.

TUESDAY
Carnitas, beans and rice, tortilla chips, guacamole

My husband, who is from Los Angeles, raaaaved about this meal, which made me feel great! In the morning, I took a pork shoulder and put it in the slow cooker with a can of beer and let it go all day on low. At dinner time, I shredded it and sprinkled it liberally with cumin, chili powder, and salt, then spread it in a shallow pan and put it under the broiler.

My carnitas have always been bland in the past, and overly dependent on toppings, no matter what I cook the meat with. I like this method of deliberately cooking it bland and then seasoning it afterward. Works great.

For the beans and rice, I made rice in the Instant Pot, then added black beans, diced canned tomatoes and some juice, minced red onion, minced garlic, cilantro, salt and pepper, chili powder, and cumin, then reheated it. I meant to add some diced jalapenos, but I forgot. I wish I had written down the proportions, because it turned out so tasty and lively, which is not always the case.

For the guacamole: Four avocados, fresh tomato, diced fresh jalapeno, minced garlic, diced red onion, cilantro, salt and pepper, chili powder, and the juice of two limes. I usually mash half the avocados and chop the other half, but they were a little hard, so I sliced them very thin. Yum.

So then we had flour tortillas with sour cream, the seasoned meat, beans and rice, and guac all together. It was fantastic.

I’m very sad for my past self and my lackluster carnitas. Onward and upward.

WEDNESDAY
Salad with chicken, cranberries, cheese, and nuts

Not a thrilling meal, but decent. I cooked the chicken breasts in the Instant Pot on high pressure for eight minutes in just plain lemon juice. When it was cool, I sliced them and served them over salad greens, along with sliced almonds, dried cranberries, and crumbled feta cheese. I bought a bottle of “black garlic pepper vinaigrette,” whatever that is, but I forgot to try it. I also meant to add sliced Granny Smith apples, but didn’t even realize till this minute that I forgot that, too.

I seem to have forgotten to take a picture, as well. What was I doing all week? Not taking food pictures, I guess. Here’s an old pic of a similar meal:

My family will not eat salad greens as a side dish, but they eat tons of it if it’s part of a main course loaded salad. Works for me!

THURSDAY
English muffin pizzas, pepperoni and black olive

I again forgot to take a picture, but this is what sets me apart from other food bloggers, right? Other food bloggers would torture you with eleven photos of hand-pitted black olives and hand-cured pepperoni that they procured at the pepperoni ranch down the road, laid out artfully on a wooden trencher with lavender and quince hanging around for some reason, interspersed through seven paragraphs about how, on a jaunt to Iceland, they popped into out of the driving rain into an adorable little English muffin shop where the grandmother sat on a two-legged stool in the back, absolutely grinding the flour with her authentic gums while the patrons patiently hung around holding sacks under her jaw, and that’s why Icelandic kids don’t have ADHD.

Not me! I just wrote “pizza” and called it food blogging. In my defense, I did install a thingy so now you can pin images, if you’re into that. Flailing toward solvency, that’s my game.

FRIDAY
Mac and cheese

Easy, cheesy, glutenful: Mac and cheese. I use an Instant Pot recipe. If I’m feeling fancy and I feel like everyone’s blood glucose can take it, I transfer it to a buttered pan and put buttered breadcrumbs on top.

And now it’s almost 12:30 and I haven’t had breakfast yet. I’m loading up all these food pictures and absolutely dying. Gonna go grab some lunch and then get back to you with the recipe cards!

Guess who’s sitting on the couch next to me? My husband. He’s working from home today. You guys.

5 from 1 vote
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Chimichurri

Dipping sauce, marinade, you name it

Ingredients

  • 2 cups curly parsley
  • 1 cup Italian parsley
  • 1/4 cup dried oregano (or fresh if you have it)
  • 1 Tbsp red pepper flakes
  • 2 Tbsp minced garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/4 cup red wine vinegar
  • 1 cup olive oil

Instructions

  1. Put all ingredients except olive oil in food processor. Whir until it's blended but a little chunky. 

  2. Slowly pour olive oil in while continuing to blend. 

Beef skewers

We used a cheap cut of oven roast and it turned out just great (but I'm sure steak would be good, too!). Serve with chimichurri and pickled onions for a wonderful treat. 

Ingredients

  • beef
  • olive oil
  • salt and pepper

Instructions

  1. Soak wooden skewers in water for at least half an hour before skewering meat. 

  2. Slice beef across the grain into wide strips, trimming off fat if necessary. Thread them, accordion style, onto the skewers.

  3. Build the fire and let it die down to coals. 
    Just before cooking, drizzle the skewers with olive oil, salt, and pepper. Then lay the skewers over the grill, turning occasionally, until they are sizzling. 

  4. Serve with chimichurri and pickled red onions. 

 

Pickled red onions

A nice side dish for beef skewers with chimichurri

Ingredients

  • 2 red onions, sliced thin
  • 1 cup chopped cilantro
  • 1 cup red wine or cider vinegar
  • 1/3 cup sugar
  • water

Instructions

  1. Dissolve sugar into vinegar. Add onions and cilantro. Add water if necessary to cover onions. Cover and let sit for several hours before serving. 

 

4 from 1 vote
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Slow cooker carnitas

Serve on tortillas with sour cream, guacamole, beans and rice, salsa, cilantro, or whatever you like.

Ingredients

  • 1 pork shoulder
  • 1 can beer (or soda)
  • cumin
  • chili powder
  • salt and pepper

Instructions

  1. Put pork shoulder in slow cooker with beer. Cook on low for five hours or more, until pork falls apart when poked. 

  2. Preheat broiler. 

  3. Shred meat, mix together with spices, and spread in a thin layer on a shallow pan. Broil for a few minutes until meat is slightly crisped.  

  4. Serve on tortillas with whatever additions you like. 

 

Beans and rice

A good side dish, a main course for meatless meals, or to serve inside carnitas, etc.

Ingredients

  • 3 cups uncooked white rice
  • 1 15-oz cans red or black beans, drained
  • 1 20-oz can diced tomatoes with some of the juice
  • 1 diced jalapeno
  • 1/2 cup cilantro, chopped roughly
  • 1 small red onion, diced
  • 2 Tbsp minced garlic
  • chili powder
  • cumin
  • salt and pepper

Instructions

  1. Cook rice. Add rest of ingredients, adjusting spices to taste. If it's too dry, add more tomato juice. 

 

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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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. 136: Charlotte was neither

Something something food something! Ho ho, Sam Sifton, aioli. Remoulade, cabanas with that wonderful old-fashioned smell of hot canvas, and gin rummy. At any rate, then we all popped over to Sonya Yoncheva’s flat, where the most amusing thing happened with some lobster knuckles, ho ho ho. Then here’s what we had the rest of the week:

SATURDAY
Giant grilled ham and cheddar cheese, strawberries, chips

We normally have these sandwiches on sourdough bread, but Aldi had this ludicrously big loaves on sale. I forget what it’s called — something Italian — but those were some hearty sandwiches, let me tell you. For size reference, this is a twelve-inch pan they’re cooking in:

Nice summer meal, yum.

If you don’t know the trick of skimming a little mayo on the outside of your grilled cheese before frying it in butter, you should. It’s a good trick.

SUNDAY
Cookout!

We usually have a huge family reunion party on July 4th, but too many people couldn’t make it, so we rescheduled for the 8th — and then a bunch of people got sick and couldn’t make it. So we had the party anyway, with a small but cheerful group, and we’re shooting for Memorial Day to get the band back together.

We had burgers and hot dogs and chicken, chips, watermelon, potato salad, ice cream, and cookies, with sparklers, fireworks, and the Declaration of Independence. Three cheers!

MONDAY
Pork ribs, rice, string beans

I didn’t even know there was such a thing as supper at 5, but by 5:45, we had oven roasted pork ribs, white rice, and raw string beans. Pork ribs with salt and pepper in a pan with drainage, slide under a hot broiler for maybe 8 minutes, turning once. Rice using the 1:1 method in the Instant Pot. String beans thrust at unwilling children for stem removal, standards lowered as necessary. Boom, dinner. I had mine with gochujang sauce to make it even more boom.

TUESDAY
Apricot chicken salad

I had a recipe, but I didn’t like the looks of it, so I invented something brand new not to like. The recipe called for greens and cooked chicken, fresh apricots, celery, blue cheese, and some kind of peculiar buttermilk dressing. We all agree that buttermilk is problematic, because we’ve all read Charlotte’s Web and now expect buttermilk to taste like ambrosia, rather than bad milk, and it never does. (We also have some inappropriate notions about potato peels and old cabbage cores, but never mind.) So I skipped the dressing, and happened upon some white balsamic peach vinaigrette dressing at Aldi, which, it turns out, is only offered for a short time for a reason, the reason being that it is yucky.

Well, apricots aren’t quite in season yet, it turns out, so I bought dried apricots. Just like you can substitute raisins for grapes, okay? It’s the same thing!

So, the salad was okay. We ate it. I could redo it when apricots are in season, I guess, but I think we’ll just move along [shakes fist at passing spider].

WEDNESDAY
Pizzas by Irene

For our child-led dinner series (which I say because I’ve forgotten how to talk), Irene chose pizza. So, you know how some parents watch their children get all upset and stressed out while trying to accomplish something tricky, and they respond to that stressed-out child by shouting, “Calm down! Just take it easy, okay? Calm down!” and you know how that’s not helpful at all?

Well, you go ahead and watch the world’s least chill 9-year-old attempt to stretch somewhat cold pizza dough over five extra large pans, and see what happens when she gets a hole in the dough and it’s the ennnnnnnnnd of the world. You see what comes out of your mouth!

Anyway, she actually did very well. We all did very well. Yes. [shakes fist at passing spider]

THURSDAY
Carnitas with salsa verde

We just had carnitas last week, but I wanted to try some new toppings for it. I had big plans, but ended up settling for just one new thing: salsa verde. Oh my stars, this was a good choice.

I took about fifteen tomatillos and unwrapped them, and put them on a pan with three medium jalapenos, a quartered onion, and about ten cloves of garlic. I roasted them for a few minutes until they were a little charred.

Look how dramatic the onions got!

Then I cut the stems off the jalapenos (I left all the seeds in), pulled the wrappers off the garlic cloves, and trimmed the ends off the onions, and shoved everything in the food processor with a big handful of cilantro and about 3/4 tsp of sugar. I blended it until it was pulpy.

Then I heated up a frying pan with a little olive oil and put the salsa mixture in, and heated it, stirring, until it was a bit thickened. Then I added about 3/4 cup of chicken broth and about 1/4 cup of lime juice; then I let it simmer for another 15 minutes until a lot of the liquid was absorbed.

I will admit that I have only tasted salsa verde once before in my life, but I do believe this is how it’s supposed to taste. Sweet and hot and greeeeen. So very nice.

It was a wonderful accompaniment to the pork, which I made in the slow cooker with a can of beer and two cans of diced tomatoes with chiles. When the meat was tender, I trimmed off the considerable fat, shredded it, and spread it in a shallow pan to be browned up under the broiler.

The meat came out a bit bland, but the salsa verde more than made up for it. I had my carnitas with salsa verde, sour cream, raw red onions sliced thin, and a little fresh lime juice. More fresh cilantro would have been nice.

FRIDAY
Penne and sauce

Oh, we had a birthday in there, too. Sonny wanted to go have pizza with his friends and then sleep in the yard in a tent, so my main contribution was this . . . thing.

Look, he wanted a cake with a bearded dragon wearing a top hat, and that’s what he got. In real life, bearded dragons are even stupider-looking. [shakes fist at passing spider]