What’s for supper? Vol. 257: Something you didn’t know about Charles Bronson*

Happy Friday! I forgot I promised to take the kids to the library! Does anybody want to take the kids to the library for me!!!

Here’s what we ate this week:

SATURDAY
Pizza

According to my camera roll, on Saturday I made a pizza that had black olives, fresh garlic, red onion, ricotta, artichoke hearts, parmesan, and anchovies on it. Sounds like a good idea.

As I was making it, they announced on the radio that they were sentencing the guy who put razor blades in that same brand of pizza dough (Portland Pie, which is wonderfully elastic) a year ago. I forgot about that! What the heck? You should be able to trust pizza. 

SUNDAY
Shrimp cocktail, steak, baguettes, strawberry shortcake

Fadder’s Day. Damien wanted to cook, and I graciously allowed it. He made a spice rub for some steaks and grilled them outside, and they were juicy and scrumptious. Man knows how to cook a steak. 

He requested strawberry shortcake for dessert, and my baking skills are kind of unreliable, so I bought some supermarket poundcake. He likes the strawberries mashed with a little sugar and almond extract, and fresh whipped cream. 

And it was a good idea!

MONDAY
Steak nachos and baby nachos

We had tons of steak left over, and the spice rub turned out a little more Mexicany than anticipated, so it naturally lent itself to becoming nachos. I try not to stand in the way of these natural processes. I cut up the meat and spread it over tortilla chips, topped it with jalapeño slices and lots of cheese, and heated it in the oven to melt the cheese, then served it with salsa and sour cream.

I also made a tray with chips, cheese, and completely unseasoned ground beef, for the GIANT BABIES whom we allow to live in our house. 

TUESDAY
Chicken parm sandwiches, grapes

One of the kids had a sudden memory of this sandwich and became obsessed, so I was happy to oblige, especially since her memory included frozen breaded chicken patties and jarred sauce. 

Bottom bun, chicken, a basil leaf or two, a slice of provolone, and a scoop of hot sauce, top bun. Give it a minute to melt the cheese, and you’re off to the races, by which I mean you’re eating a hot, tasty sandwich.

WEDNESDAY
Grilled chicken, Greek salad, pita and yogurt sauce

I didn’t have a clear plan for this meal, but it worked out very nicely indeed. I made a salad out of grape tomatoes, baby cukes, red bell peppers, black and kalamata olives, feta cheese, red onion, and fresh parsley, glugged on some olive oil and lemon juice, and sprinkled salt, pepper, and oregano over it. SO GOOD.

So summery and refreshing, cool and crunchy, and also cheerful and pretty. A kid-pleaser, too. 

Jump to Recipe

I broiled the chicken and sliced it up, and I folded up the chicken and a scoop of salad in some pita bread with lots of highly garlicky yogurt sauce.

Jump to Recipe

And more greek salad on the side.

THURSDAY
Muffaletta sandwiches, fries

Finally a chance to use the food processor my friend Tina gave me when my old Salvation Army one finally crapped out! It is a Cuisinart, and my friends, it means business. I came pretty close to puréeing the olive salad before I realized what I was doing. I’m going to have some fun with this machine. 

The olive salad was black and kalamata and manzanilla olives, some giardiniera, some roasted red peppers, parsley, olive oil and red wine vinegar, and I forget what else. We have a lot of little almost-empty jars of things, and olive salad became their destiny, and a glorious destiny it was.

I used baguettes sliced the long way for the bread, and for the fillings, ham, two kinds of salami, prosciutto, and provolone, and then some uncanonical smoked turkey and muenster, which was on sale. 

There was plenty of Greek salad left over, so I had that instead of fries.

Make sure you tell everybody: I had that instead of fries.

FRIDAY
Salmon burgers, broccoli slaw

Every so often, I re-discover that individual portions of frozen salmon are actually about the same price as frozen battered whateverfish fillets with a man in a yellow raincoat on the box. So I bought a dozen or so, and now I guess I have to cook them. Looks like we also possess some potato chips, which I will no doubt not eat, except maybe a few. 

I have some kaiser rolls, and I intend to make a tartar sauce with, I don’t know, mayonnaise and fresh dill, I guess pickles and . . . sugar? I don’t know. Pepper. 

I also have some broccoli, which I have been threatening all week to turn into broccoli slaw. That was Charles Bronson’s real name, you know. Karol Broccoslaw. He changed it on Ellis Island. 

 

*because it’s not true

Greek salad

Serve with grilled chicken, pita, and yogurt sauce

Ingredients

  • 3 pints cherry or grape tomatoes, halved
  • 3-4 red or yellow bell peppers, cut into bite-sized pieces
  • 1 sm red onion, diced
  • 2 cucumbers, cut into bite-sized pieces
  • 2 6-oz.cans black olives, drained
  • 12 oz kalamata olives, pitted
  • 8 oz feta cheese, cubed
  • 1/2 cup fresh parsley, chopped
  • salt, pepper, dried oregano
  • lemon juice, olive oil

Instructions

  1. Mix together vegetables, olives, and cheese.

  2. Drizzle with lemon juice and olive oil to taste and salt, pepper, and oregano to taste. Stir to combine.

 

5 from 2 votes
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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. 

What’s for supper? Vol. 164: Nailed it!

Hey, great, it’s snowing. It’s okay. It’s fine. Here’s what we had this week:

SATURDAY
Pizza and birthday cake
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Poor Elijah. He keeps having his birthday during Lent. Some people put dry peas in their shoes, some subsist on nothing but dewdrops collected off the tombstone of St. Nicholas of Myra. Elijah gets terrible birthday cakes, and he’s a really good sport about it. He asked for Dragonball Z balls.

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I thought, “Ah, those gourmet lollipops would be perfect!” And they would have, but I couldn’t find any. So instead he got this:

They are made of rice krispie treats dipped in candy melt, and a lot of them fell apart when I dipped them, and the candy melt solidified faster than I expected. The kids helped by shrieking “NAILED IT!!!!”  Anyway, a cake was had, along with a multitude of pizzas, and the dragonblobs did have the right number of starblobs on them.
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SUNDAY
Boiled dinner
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Every year, I pretend I hate this meal, but I really love it. Well, this year, I changed things up by pretending to hate it, and then actually hating it. I blame the Irish.
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In other years, we’ve tried making other, more authentically Irish meals, and somehow we always return to boiling carrots.
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MONDAY
Egg, cheese, sausage bagel sandwiches
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I have no memory of Monday. Oh wait, yes I do! We had dozens and dozens of eggs in the house for weeks and weeks, so I didn’t buy eggs. Then Monday came along, and we had four eggs left. So Damien ran out to the gas station, and they had these lovely ones from a nearby farm:

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Fresh eggs are wonderful. Look at that yolk!
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Not gonna start keeping chickens, though. I’ve seen what happens.
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TUESDAY
Grilled chicken parmesan sandwiches, risotto, zeppolle
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Benny was in a play. She was an owl.

An owl who remembered all her lines! She discovered she likes talking into a microphone. That’s my girl.

Damien made a nice simple tomato sauce, and I roasted up a bunch of chicken breasts, which I sliced and served on rolls with fresh basil, provolone, and a good scoop of sauce.
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I also made some risotto, and man, it did not turn out great. I don’t even want to say why, but it was my fault and it was pretty stupid.
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HOWEVER, in the morning we made zeppole for the first time, for St. Joseph’s feast day, using this reasonably simply recipe. It’s important to dress correctly for this project.
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We’re pretty big St. Joseph fans around here. We started out piping the dough with a star tip, until it fell out.
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Then we just squirted it out of a bag; then we just went with spoonfuls. The last method actually turned out best. I had a feeling I’d be pushing my luck to make the cream custard filling from scratch, so I just got a bunch of instant vanilla pudding and piped that into the zeppole, then dusted it with powdered sugar.
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It was fun. We had fun. I ate a lot of zeppole. Yay St. Joseph!
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WEDNESDAY
Deli meat sandwich bake, asparagus
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Corrie and I worked together to roll out and stretch the dough over the pan for the bottom crust.


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We had a few friendly disputes over how to distribute the ham, but the cheeses and the salami and whatnot went fairly well. Then it came time to put the top crust on. She wanted to do it herself. As an awesome mom, I was willing to let her try, but I did want to start it off in the right spot. No go. She went immediately to “I NEVER WANT YOU TO BE MY MUDDER ANYMORE” and “THIS DOUGH IS VERY IMPORTANT TO ME.”  I made a few repair attempts, suggesting cooperation and taking turns and not being an insanely ridiculous person for once, but I just got more screeching and gurgling and drama. So I stepped away, thinking I’d just let her burn herself out.
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Which she did! I did some work on my computer, and before long she climbed down off the stool and trotted away to the next room, where I soon heard her singing Moana songs to herself– something about her wish to be the puhfect daughter. Well pleased, I turned back to the pan to finish spreading out the dough.
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And . . . it was gone. She was sitting at the table with the entire ball of dough in her hand, just eating it.
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So the dough was not in great shape. But I tucked some leftover basil leaves in with the meat
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and I thought it was pretty, pretty good. You brush some beaten egg over the top and then sprinkle on poppy seeds or onion or whatever you have on hand (in my case, nothing), then bake covered, then uncovered, for about 35 minutes.
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You slice it into strips or squares, and it makes a nice yummy brunchy thing. We also had the first asparagus of the season, which I just sautéed in a little olive oil.
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THURSDAY
I dunno

Thursday, I took #1 son to the orgal surgeon. I actually meant “oral surgeon,” of course, but there is a certain poetry to that typo. The orgal surgeon is a strange, strange man, as they always are. He has a southern accent which I can’t quite shake the feeling is fake, and he makes the exact same jokes every time (we have a lot of teeth out). I don’t blame him for that, but they are pretty strange jokes to begin with. Anyway, I had gotten four hours of sleep, and then I was hanging out at the orgal surgeon, and I suddenly realized I was supposed to turn in a book review for a book that I . . . look, I was almost done reading it. I’m not on trial here! So what I’m trying to say is that, no matter what the menu board says, this was no time to whip up a new kind of marinade with hoisin sauce and shred stuff and make lettuce wraps with rice noodles. So Damien just broiled the chicken breasts, cooked up some fries, and washed off a bunch of snap peas. I heated up the leftover deli sandwich bakey thingy, and it was a perfectly good supper for the likes of us.
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FRIDAY
I guess pasta?
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Umph, just two recipe cards this week! Whatcha gonna do. I am feeling pretty okay because, as of this minute, I have nothing due. No articles, no blog posts, no reviews, no interviews, no speeches I’m supposed to be working on. Just the regular old existential dread, but that’s a long term project. Oh, and we haven’t done a podcast in such a long time. There it is, I guess. Also, it is snowing.

 

Instant Pot Risotto

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

Ingredients

  • 1 medium onion, diced
  • 4 cloves garlic, minced or crushed
  • 1 tsp salt
  • 1 tsp ground sage
  • 3 Tbsp olive oil
  • 4 cups rice, raw
  • 6 cups chicken stock
  • 2 cups dry white wine
  • 1/2 cup butter
  • 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 butter and cook for five minutes or more, stirring constantly, until rice is mostly opaque and butter is melted.

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

  4. Close the top, close valve, set to high pressure for 9 minutes.

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

5 from 1 vote
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Deli brunch sandwiches

Ingredients

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

Instructions

  1. Preheat oven to 350.

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

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

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

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

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