What’s for supper? Vol. 122: Why is Walmart garlic powder taking over the world?

The theme this week was “very basic ingredients.” The most exotic seasoning to pass through my hands all week was garlic powder. Part of the New Three Sisters: salt, pepper, and garlic powder. And you know what? We ate really well. We had some snow days, so I even baked!

Roast beef sandwiches, chips, strawberries

Chuck roast was as cheap as it ever gets around here, so I got a five-pound hunk. Damien coated it with salt, pepper, and garlic powder, and browned it in a heavy pot in oil until it was crisp on all sides, then put it in the oven at 350 for about an hour. We like it rare, as you see.

We had it on rolls with horseradish sauce and slices of provolone, and I put mine in the oven to melt dat cheese.

Man. Pork is great, chicken is swell, but there is nothing like a slice of rare beef. It’s just what meat is supposed to taste like.


Salmon burgers, asparagus, fries

I wrestled with my conscience for a while, then graciously conceded and  bought a crap ton of salmon filets that were on sale because it’s “the Lenten holiday.”

Here’s the cooking technique: Dry the filets and salt them lightly. Heat up a pan like crazy, coat the bottom with oil, and lay the filets down, skin side down. Let them cook more than halfway up, then carefully turn them over, and cook for a few more minutes. Serve sizzling hot.

I served them on soft, sweet little brioche rolls, because they too were on sale. A good companion to the tender fish, with pesto mayonnaise (my recipe: put pesto in mayonnaise) and some lettuce.

Veddy good.

Hot dogs, cheezy weezies, broccoli

I forget what happened Monday, but it wasn’t pretty.

Meatball subs, salad

Birthday! Like fresh meat needs salt, a fourteen-year-old boy needs meatball subs on his birthday. I took seven pounds of ground beef and added seven beaten eggs, about four cups of breadcrumbs, and tons garlic powder, salt, pepper, oregano, and minced onion.

I bake them at 350 for about forty minutes or more on a pan with drainage. See how much fat gets drained away? So easy.

Then I layer them in a glass pan with sauce, cover, and keep them warm for several hours, so the sauce has a chance to soak in a bit. Pass the parmesan.

Roman egg drop soup, roast chicken, salad, challah

We had yet another storm, and for other complicated and boring reasons were homebound all day; so I decided to make challah. I am a terrible baker, but challah is easy, as long as you have lots of time and a warm spot in your house.

Here’s the recipe I used. I doubled it to make two giant loaves:

In a bowl, I mixed together:
6 cups bread flour
1/4 cup sugar
1-1/2 tsp salt

Then I added:
2 beaten eggs
1/2 cup canola oil

In a small bowl, I put
1-1/2 cups warm water
and dissolved into it one envelope of fast-acting yeast.
Then I mixed this into the other ingredients.

I tried kneading it in my Kitchen Aid with the dough hook, but it was just too much dough (remember, I made a double recipe. If you make a single, this method should work fine), so I had to knead it by hand. I hate kneading dough, and always give up too soon. The dough should be smooth, but very thick and not sticky at all. You may have to add more water or more flour. My dough was still kind of knotty when I got tired of kneading.

I put plastic wrap (you can also use a damp cloth) on the bowl of dough and put it in the oven to rise. (I have a cold kitchen, so to let dough rise, I turn the oven on for a few minutes, then turn it off, let it cool a bit with the door open, and then put the dough in.)

I let it rise for maybe an hour, then punched it down and formed the loaves. For each loaf, I divided the dough into four balls which we rolled into long snakes. We braided three of the snakes, pinching the ends together, and then divided the fourth one into three again, braiding those, and laying the smaller braid on top of the larger one.

Then I laid the loaves on a buttered, floured pan (I prefer corn meal to flour, but we were out), covered them again, and let them rise again for another hour or so.

Then I took the loaves out, preheated the oven to 350, and prepared an egg wash with a few egg yolks and a little water beaten up in a cup. We brushed that over the dough.

We were out of poppy seeds, or we would have sprinkled those over the top. And yes, I made Corrie put a shirt on just for the picture.

Then I baked the loaves in the middle of the oven for maybe half an hour, until the top was all golden.

Isn’t it lovely, hmmmm?

The insides were a little dense,

I suppose because I got lazy with kneading; but it was still soft and delicious. Sweet and eggy, and so fragrant. Coziest bread in the world.

The egg drop soup is a new recipe to me. Basically you take chicken broth, add some spinach, and then mix together raw egg and shredded cheese, and then whisk that briskly into the broth. It’s very cheap and simple, so I hoped it would become a miraculous new family favorite.

Instead, I got what looked remarkably like a warm pot o’ vomit.

The eggs are supposed to turn into delicate, wispy shreds when you whisk them into the broth. Mine clumped. Also, I used frozen spinach, which turned out to be in shreds. Then I overheated it, and the egg mixture kind of boiled up to the surface and got clotty.

I don’t know about you, but I prefer my soup non-clotty. Just one of my peculiarities.

It did look better in individual bowls.

The taste was actually pleasant, if not thrilling. It reminded me of quiche, or of my grandmother’s noodle kugel. If anyone has any tips on how to make them eggs shred, I may even make it again. It certainly is fast, easy, and cheap. JUST LIKE ME. Womp.

The chickens, I just slathered with olive oil and sprinkled with salt, pepper, and, you’ll never guess, garlic powder. I cooked them in a 375 oven, breast down, for forty minutes, then flipped them over, seasoned the other side, and kept cooking them until they were done. You get more tasty skin this way.

I hate cooking whole chickens, and I don’t even know why. Oh shucks, the challah got into the picture again! That keeps happening. Hello, lovely! I see you!

Pork ribs, risotto, Brussels sprouts

Sometimes, it’s nice to just let pork be pork. You put the ribs on a pan with drainage, sprinkle them generously with salt and pepper (but not garlic powder. Let’s not be silly), and slide them under a hot broiler, turning once, until they are sizzling. So good.

The Brussels sprouts were just boiled from frozen, so not the greatest, but on the other hand, vegetable.

I’ve decided 2018 is officially a good year because I can now make Instant Pot risotto without checking the recipe. Here’s how (and this serves about 10. You can halve it):

Press the “sauté” button and add a few tablespoons of olive oil. Add a diced onions and a few teaspoons of minced garlic, plus a bunch of salt, pepper, and sage. Brown the onions.

Add four cups of raw rice, still on “sauté.” Keep stirring the rice with a wooden spoon until it’s all opaque, about five minutes. Then add eight cups of chicken broth, stir it up, put on the lid, close the valve, and set it to “pressure cook” on “high” for seven minutes.

When you suddenly notice it’s been done for a while while you were gooning around on Facebook, do a quick release, and then dump in as much parmesan cheese as your conscience will allow. I find it’s helpful to say to oneself, “This is the last time I will ever eat parmesan cheese. I wonder how much I should add?” and then see what happens.

Stir in the cheese carefully and serve immediately. Then, if your rotten, no-good son ever gets around to sending you the picture you took with his phone, you can post a picture of it.

EDIT: Oh, what a good boy.

About the risotto: Someone asked if I use regular rice instead of arborio. I do! Just plain old white rice. It doesn’t turn out as good as arborio rice, but it’s still very, very good. And food you actually make always tastes better than food you can’t afford to buy.



What’s for supper? Vol. 78: Hallelujah! Let’s eat!

Hooray, a Friday food post again! I actually spent last Friday, Good Friday, cooking and not tasting. IT WAS HARD. But I was way behind on Passover cooking, so that’s how it turned out.

Here’s what we had this week:


Holy Saturday is when we have our Passover seder. On the menu for the feast:
Chicken soup with matzo balls

The soup turned out much buttier than usual; no idea why. It’s supposed to be on the clear side, and “golden” (i.e. shimmering with fat). Tasted great, though.

Chopped liver

Gefilte fish (store bought) with horseradish


Spinach pie

and Garlic cinnamon chicken and
A tiny bit of roast lamb (it hadn’t gone on sale yet!)

You can find recipes for all of the foods above in this post.

The only thing I intentionally made different this year was to cook the spinach pies in mini muffin tins, rather than in a pie plate. I just don’t think you should hear “pie” and then taste spinach and onions. (For some reason “spinach muffin” doesn’t trouble me.) I thought they were cute and tasty this way, and will make them this way again.

I didn’t have a meat grinder this year (but am eyeing this attachment for my Kitchen Aid), so I made the four pounds of chopped liver in small batches in the blender. This was not a gratifying experience. It wasn’t velvety smooth, but still delicious.

Chocolate walnut cake with apricot
Lemon sponge cake
Four kinds of macaroons (store bought)
Chocolate-covered jelly rings
Chocolate-covered halvah (sesame candy)
Sesame crunch candies
Pistachios and almonds
Chocolate caramel matzoh

I moaned and groaned over not having any fruit slice candy this year, but we survived.
Both cakes were from new recipes this year. The chocolate one had a nice flavor, but it was squashier than I would like. Pretty, though.

The lemon one also tasted fine, but man, it was dense. No sponge about it. I just don’t have a light touch with baking, and baking without flour or yeast is just asking for some really compact treats! I think I used the recipe on the side of the potato starch can.


Seder leftovers!

And boy, there were plenty.  And of course hard boiled eggs, and a world of Easter candy.


Matzo brei, salami, dill pickles, grapes

Matzo brei is a weird little recipe that everyone should know. You take a sheet of matzo, break it into chunks in a bowl, and pour hot water over it. Let it sit for thirty seconds or so, and then press the water out. Then beat up two eggs, stir in the drained matzo, and fry the mixture up in some hot oil, turning once, until the edges are crisp.

You can serve it with jelly, you can serve it with salt and pepper and fried onions, whatever. It’s SO GOOD. Worth venturing into the Jewby aisle to get yourself a box of two of matzo, believe me.


Beef banh mi

Remember when I asked how to make Easter last for fifty days? You could do worse than making a lot of banh mi, especially if you just happen to have a lot of leftover chopped liver in the house. These sandwiches were out of this world.

In the morning, I sliced up some carrots as thin as I could, then put them in a jar to pickle with some white vinegar, a little water, and some sugar.

Then I sliced the meat (I used London broil) pretty thin and put it in a bag to marinate, using this recipe. I let it go for about six hours. My husband cooked up the meat — well, first he ran out for more bread, because I burned the first batch while toasting it. Then he toasted more bread, and then he cooked up the meat in a single layer on a roasting pan under a hot broiler, just enough to blacken the edges a tiny bit.

So, the smell. This marinade calls for garlic, shallots, and fish sauce. Benny spent the dinner hour hiding under a fleece Our Lady of Guadalupe blanket and weeping because the house smelled “wike dog frow up.” Which, well, she wasn’t wrong, especially early in the cooking. But it tasted so good.

Toasted rolls with mayonnaise, lots of cilantro, pickled carrots, sliced cucumbers, the meat, and then chopped liver. Oh, my stars. The sweet, savory meat frolicking with the snappy, sour carrots, and the strong, bitey liver cuddling up to the cool cucumbers and cilantro. It was so good, it was almost indecent.


Hot dogs, chips

I spent the afternoon sorting winter clothes to be stored away. Four hours from start to finish:

so the kids made hot dogs.


Instant pot mac and cheese

I made a triple recipe of this in my Instant Pot (associates link). The hot sauce and mustard give it a good flavor. This is miles easier and faster than cooking the pasta, cooking the sauce, and then mixing them together and baking it. Also, this time, I read the directions more carefully and did not shoot a geyser of yellow cheese at the ceiling through the steam vent.


Roast lamb, challah, maybe asparagus if I remember to get some

Today is Friday within the octave of Easter, or, as it’s traditionally known, Meatster Friday. Leg of lamb was at the astonishing price of $2.99 a pound, so I got a niiiiiice big one. Gonna stud it with slivered garlic and rosemary, slather it with white wine and honey, and roast it.

Gonna try out this challah recipe. Here’s a pic of the last time I made challah:

And now I’m running out to buy some yeast. Benny says, “Yeast makes everything rise! God thought of it! He thought of everything! He made friends and family! He made sisters and brothers! And cousins! Well . . . I’m not so sure about cousins.”

Sorry, cousins. I don’t know how you earned a place in Benny’s theodicy, but there it is.
Happy Easter! Happy Meatster! He is risen! Let’s eat.

What’s for supper? Vol. 9: Tortellini Entropy and Bread Machine Challah

whats for supper

My mother used to eat leftovers for lunch, and sometimes for breakfast. Her method was to take whatever she could find, put it in a pot, douse it with the salsa that she bought by the half-gallon, and stir until it was all hot and horrible. You may think that she did this just so she wouldn’t have to share it with her eight locust children, but she actually liked it that way!  Although there is that disconcerting thing that happens to you when you’ve been a mother for a while, when you honestly can’t remember if you like something, or if you’ve just put up with it until it feels familiar, and that’s close enough.

Question of the week: Do you have a crazy food combination that only you think is delicious?


Omelettes (mushroom, leftover ham from last week, and cheese) and frozen hash browns, served with a shining lake of ketchup.

There are really only a few times when I feel like we have a really big family. When I stand over the counter cracking 36 eggs into a bowl is one of those times.

food blog eggs

I always catch myself thinking, “Why don’t they sell giant bulk egg?” I know they sell bags of frozen egg product, but can’t someone just make chickens bigger, so I can just be like, “I’ll take one egg, please, 48-oz. size, and a hammer. And this lamp, and that’s all I need.”



Hamburgers! Chips! Ice cream sundaes! I’m the best mother ever. Also I let them eat donuts

food blog donuts


and ice off the wading pool


food blog ice



This meal had such promise. The soup (recipe from Damn Delicious) was very fast to throw together, but it would have tasted much better if we had eaten it right away. But I made it in the morning and let it simmer all day, out of soup habit, and by the time we ate it, tortellini entropy had set in, and the spinach was not a pleasant color. I’ll make this recipe again, but I won’t overcook it.

And next time I won’t BURN IT *sob*. So depressing. I kept telling myself I couldn’t really taste the burn, but people who can’t taste burn don’t have to say things like that to themselves.

Does this look burnt? WELL, IT IS.

Does this look burnt? WELL, IT IS.


The quick garlic cheese bread was quick, and it was bread. I know it was also garlic and cheese because I put those ingredients in with my own two paws, but you sure couldn’t taste either garlic or cheese. It’s good to know there is a quick bread that doesn’t taste like dessert, but I’ll keep looking for a different recipe.  And someday, oh someday, I will master the art of Mixing Batter All the Way Down, so I don’t get Surprise Flour.


food blog cheese bread

So these are my new silicone pans! They were $2.99 at Aldi. All my loaf pans are rusty and gross, so I thought this would be a good time to find out if silicone is really so great. So far so good! The loaves popped right out, no trouble. My hope is that some kind of horrible petrochemical leeches into our food and we all turn into monstrous hybrids, half human, half Aldi loaf pan.


Either I invented something amazing, or I was very, very hungry on Tuesday.

Acorn squash mashed with butter and brown sugar,
topped with raw red onions,
topped with pulled pork,
topped with barbeque sauce,
shoved into my face with unseemly groaning noises.

Yeah, I was probably just hungry.



According to local son Moe Fisher, “They were so good! I ate until I almost puked!” No picture was available at publication.



We tried Aldi pizza dough for the first time. It stretched pretty well, and it tasted okay.  Kind of tough, but I never know if that’s a bad thing, or just a style of pizza dough. Anyway, it was cheap! I know you can make your own pizza dough, but I don’t feel like it. We make four extra large pizzas.

Oh, that reminds me, I saw an unspeakable thing at Hannaford (which is where I usually buy pizza dough) in the pizza ingredients section:

Bacon Dust Vegetarian Pizza Dough.

Yes. That is what it said. With those words together in one line on the label, like they actually meant something edible.

I tried to find a picture of it, but the closest I could come was this:

bacon dust vegetarian pizza dough

Does it make me a jerk that I didn’t blank out the guy’s name? It’s only because I think he’s a hero, that’s all.





Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

I’ve never made shakshuka before, but I’ve been assured it’s delicious, especially if you are drunk. Does it count if I wish I were? Here is the recipe we’re going to use.

Since some of the kids have the day off school, we’re going to seize the opportunity of actually being home, and make some challas to go with it. Here is a recipe for making the dough in your bread machine. (I don’t think that your bread machine will braid it for you, though, so you should do that part yourself.)

In the bucket of the bread machine, in this order, put:

1 1/2 cups warm water

1/2 cup oil

2 eggs

6 cups flour (I used bread flour – not sure how important that is)

1/4 cup sugar

1 1/2 tsp. salt

Make a dent in the top and put in

1 1/2 tsp. bread machine yeast


Set it to knead the dough.  Watch the dough ball — it should be smooth and elastic and not stick to the sides.  Add water or flour if necessary.

When the dough is done, divide it into four pieces.  Roll three pieces into snakes and braid them together, pinching it together at the ends.  Take the fourth piece, divide it into three, and braid it, too — then lay the smaller braid on top of the larger one.

Grease a baking pan and sprinkle it with corn meal.  Lay the loaf in the pan, cover with plastic wrap or a damp cloth, and let it rise in a warm place until it’s almost double in size.

Beat 2-3 egg yolks up with a little water and brush the egg wash over the loaf.  Sprinkle it with poppy seeds.

Bake uncovered in 350 oven for 20 minutes until the loaf is a deep golden brown.

You can slice it or tear it into hunks.


Okay, I probably wouldn’t have chosen a new recipe and homemade bread for Friday if I had remembered that we’re having a Hobbit birthday party on Saturday, but there it is. We are using a few ideas from An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery.

unexpected cookbook

You know I’ll let you know how it comes out, whether you care or not.


Last week, I skipped the InLinkz button, because it was giving me grief, and I didn’t think there was much demand for it anyway; but I’d be happy to put it back if people want. What do you guys think?  I’ll keep up the Friday food posts either way.

Don’t forget the question of the week!