What’s for supper? Vol. 173: The pineapple gets the works

Today, I bought dental insurance. That has nothing to do with what’s for supper. I just wanted to tell someone. I’m pretty excited, as this is basically me and Damien:

SONY DSC

(Image by William Murphy via Flickr )

Why dental heath is not included in regular health, I’ll never know. I guess it’s because teeth are just inside your head and your skull, so how important could they be. Anyway. Onward! 

SATURDAY
Regular tacos

This is my meal when I’m feeling merciful toward the kids. No fermented vegetables, no sprouts, no seasonings with diacritical marks in their names. Just ground beef with orange powder from a little packet, sour cream, salsa from a jar, and shredded cheddar cheese. Completely unchallenging food has its charms.

I had to put greens on mine because I am a mom and that’s the rule.

SUNDAY
Spiedies, raw peppers, blueberry tart

This recipe is really, really good if you have the time to zest lemons and chop fresh mint and such, marinate the meat overnight, skewer it, and cook it over the coals. It’s still quite nice if you just slosh in a bunch of stuff, chop some cheap pork into chunks, let it marinate for a few hours, and shove it under a hot broiler.

Serve the meat on toasted rolls with a lot of mayo. It comes out tender, juice, and a little spicy. 

The original recipe is a NYT one which is currently behind a paywall. The quickie one I threw together was olive oil, lemon juice, red wine vinegar, kosher salt, oregano, crushed garlic, red pepper flakes. Basically Italian dressing but with extra lemon juice and red pepper flakes. 

For dessert, Clara made a blueberry tart. Every single last damn time I go to write “tart,” I type “tard” first. I choose to believe this is because I have watched so much Dr. Who, and not because I don’t deserve to live in the 21st century. Anyway, here’s the picture.

If you zoom in, you can see that I accidentally sprinkled yarrow pollen all over it while trying to get an Instaworthy photo. If I could figure out the right SEO for this post, I could probably form a partnership with Gwyneth Paltrow and pass it off as a cure for yarrow allergies, uterine prolapse, and ennui. 

Clara and I worked on this together, and it certainly did highlight the difference between our cooking styles; it certainly did. She is more of a “wait, stop, what is seven eights of a cup times two and a half?” baker, and I’m more of a “just mash faster, no one will know” baker.

Between the two of us, we came up with something tasty, anyway, although it was reluctant to leave the pie plate. To appease the Visigoths, we chose the kind of whipped cream that comes squirting out of a can.

I’ll get the recipe link from her when she gets home.

MONDAY
Chicken enchilada rice bowls, corn chips, pineapple

This meal looked better than it tasted. I was going for a “all the ingredients you love in Mexican food, but without a tortilla, for some reason” kind of meal. So I cooked up a pot of rice, then roasted some chicken with lots of chili lime powder. Then I cut up the chicken and cooked it again in green enchilada sauce from a can. I mixed together some black beans, chili beans, and diced tomato with chili peppers in it. We had limes, cilantro, sour cream, and shredded cheese, and corn chips.

It was. . . fine. I will just go ahead and make enchiladas next time. 

The exciting part was I finally bought a pineapple corer from Aldi for like $3, and it was so cool! I thought it would just extract the core so you can peel it and get rings, but it cores and peels it, and leaves you will a continues spiral of pineapple. Corrie and I made a video, and we hope it blows your mind. 

This is my first attempt at including a food video, and I hope it’s not terrible, because people keep telling me this is the only way to make some money, and if you can’t make money sharing a video of yourself testing a $3 pineapple corer, than is this even really America? 

TUESDAY
Pizza

Tuesday was the final school concert of the year. If you wish to hear my views on school concerts, I can make that happen. This time, I dropped the kid off, nipped over to the liquor store and picked up some liquid courage in small bottles, and zipped back to my seat before the curtain. And now I have a brand new plan for school concerts.

I made a few pizzas before I left. There was a limited edition “everything dough” available, so I got some. It wasn’t everything, per se, but it certainly had poppy seeds in it.

Oh. You know about the “Make me one with everything” joke, right? This remains my favorite moment ever recorded on video. Especially the part where he leans in and goes, “Know what I mean?”

It’s so beautiful. 

Oh, here are the pizzas. I only made four, for some reason. 

WEDNESDAY
Chicken burgers

What was I even doing on Wednesday? I think I was writing like a maniac while Damien brought Lucy to the pediatric endocrinologist and then rock climbing. And that’s what chicken burgers are for. 

THURSDAY
Deli sandwiches, fruit salad, chips, cookies

Actually, that was lunch. I had planned cumin chicken thighs, yogurt sauce, pita, and tabbouleh for supper, but in lieu of that, I took a nap, and everyone just ate more lunch. But what a lunch it was! One of my favorite families in the whole world, John and Aletheia Herreid and their wonderful kids were in town. The weather was great, Clara made a ton of cookies, we have a trampoline for bouncing and stream for floundering, John and my older kids swapped sketch books, Aletheia brought sunshine to the whole world as she so often does, and they brought cheese and beer and a luchador mask, and it was just swell. 

FRIDAY
Ravioli

Just frozen ravioli. Not one of my most thrilling culinary weeks, but it was a good week. And thorough. 

What’s for supper? Vol. 168: For the love of Miguel

What’s For Supper is back! I took a few weeks off — first because two Fridays ago was Good Friday, and then the next Friday was Exhausted Friday. But here we are again, and I have some lovely meals to tell you about. 

SATURDAY
Hamburgers, chips

It was a long time ago, but I feel like I remember Damien made these on the grill in the rain. I like him. 

SUNDAY
Chicken rice bowls, strawberry short cake

I didn’t have a clear plan for this meal, but it turned out well enough. Needs some tweaks, but we’ll definitely have it again in some form.  

I cooked some chicken breasts in the Instant Pot on high pressure for eight minutes with about a cup of Goya Mojo Criollo marinade, and then I shredded it and returned it to the marinade to stay warm. Then I made a big pot of white rice. I set out the rice, the shredded chicken, shredded cheese, chopped scallions, black beans, lime wedges, tomatoes with diced chiles, sour cream, hot sauce, and chili lime powder, and I heated up a can of green enchilada sauce. Everyone made whatever combination they wanted. 

I wanted everything.

I deliberately kept things bland so more kids would eat it, though. Damien and I agreed that it needed something crunchy, like corn chips, and maybe the rice and/or beans could have been seasoned. But overall, a quick and easy meal.

For dessert, we got some of those sponge cake shells (I prefer actual shortcake, which is just basically a sweet biscuit, but no one else does) and piled on sugared, lightly mashed strawberries and whipped cream. 

MONDAY
Chicken burgers, terrible potato salad

Despite years of evidence, I still firmly believe I can whip up some delicious potato salad without really thinking about it. Some of the kids thought it was great, but it was not. It was weird and bad.

I diced some potatoes and boiled them, then mixed them up with mayo, vinegar, hard boiled eggs, leftover scallions, dried dill, pickle relish, and paprika. These are all potato salad ingredients, but it is two or three recipes merged together in an unholy union which shall be potatonathema. I should have skipped the pickle relish, or the dill, or all that paprika. I should have skipped town.

TUESDAY
Salami caprese sandwiches, string beans, cheesy bread sticks

Always a hit, and so simple. Ciabatta rolls, genoa salami, fresh tomato, fresh basil, sliced mozzarella (or provolone works, too), olive oil, vinegar, and freshly-ground pepper and sea salt. Yes, it has to be freshly-ground pepper and sea salt or else you have to pinch yourself viciously the whole time you’re chewing. I don’t make the rules! 

We also had some cheesy bread sticks I got at Aldi. There was some dolor and confusion as, according to some, I allegedly announced we were having cheese sticks as a side, leading people to believe I meant cheese sticks; and then some people asked other people if they could eat their cheese sticks, and the other people said they could, because they thought they meant cheese sticks, not cheesy bread sticks. When I mentioned there were also nice, fresh string beans, well, that just made it worse.

WEDNESDAY
Tacos al pastor with pico de gallo

Something I’ve always wanted to try. I made the marinade the day before, and let me tell you, it was a pain in the neck. But it was fantastic. But it was a pain the neck. But it was so good! I think I need to find a simpler recipe that delivers the same flavor. 

This is a Mexican-Lebanese fusion dish. The BBC says:

How is al pastor different from carnitas, chorizo, pollo, pescado and other common taco toppings? For starters, by the way it’s cooked: the pork is first marinated with various spices (including achiote, which is native to Mexico) and then roasted by an open flame via the trompo. Next, the pork is carved off, placed inside a corn tortilla and topped with cilantro, onion and pineapple – much like lamb is shaved from a spit and served in some pita bread at a shwarma place.

I guess it’s the paprika, cinnamon, and cumin that give it a middle eastern twist, as well as the way the meat is supposed to be cooked. I did not happen to have a trompo, so I just put the thinly-sliced marinated meat in a shallow pan and shoved it under a hot broiler. For the recipe I used, from the cleverly-named site Carlsbad Cravings, you are supposed to slice the meat, then marinate it, then cook it, then chop it into bits, but I skipped the last step. No regrets.

First I broiled some pineapple spears on a greased pan. I love grilled/broiled pineapple. It amps up the syrupy sweetness, and the juicy pump under singed edges make an exciting texture. To me, okay?

I also made some simple pico de gallo from tomato, jalapeño, onion, cilantro, lime juice, and a little salt

and I had my tacos with sour cream, meat, pineapple, pico de gallo, and that’s it. Magnificent.

The pineapple is also supposed to be cut into chunks, but I left mine in spears – and again, no regrets. I used flour tortillas, which I prefer to corn, and which I warmed in the oven for 20 minutes before serving. 

So, that marinade. It’s not tremendously spicy, but instead has a warm, smoky, faintly nutty taste that’s set off gorgeously by the caramelized pineapple. Then the bright, piquant pico de gallo just makes it sing. Gosh, I wish I had some right now.

But as I said: Tremendous pain in the neck. I knew I wouldn’t be able to find dried Guajillo chiles in any local supermarket, so I bought them on Amazon. They came out of the bag flat and glossy, like fruit leather

but when I heated them up in a skillet to give them a singe, they puffed up like balloons, which was hilarious. (I have had kind of shitty week and I guess I was ready to be amused.)

Then you seed them and FOR THE LOVE OF MIGUEL DO NOT TOUCH YOUR EYES

then you simmer them to soften them up, which is lovely as well

and then you add them to the thirteen other ingredients in the food processor. One of the ingredients is achiote paste, which I also didn’t have, but which you can approximate by mixing together . . . eight other ingredients. So you can see how this was going. It wasn’t difficult, but it was a lot of ingredients! It was so tasty that I will make this recipe again someday; but I also wouldn’t mind if someone could suggest a simpler recipe. Also, you could speed up the process by not gasping and stopping to take pictures every few minutes, but where’s the fun in that?

We had tortilla chips to scoop up the rest of the pico de gallo. I’ll put a recipe card at the end for that. 

THURSDAY
Pizza

Damien made the pizzas while I lay down and practiced being tired. I’m getting pretty good at it!

FRIDAY
Spaghetti

Least that’s what it says here. I think Damien’s going to make Marcella Hazan’s amazing three-ingredient sauce (recipe card below).

And now my story is all told. I think Damien is making some simple syrup so we can celebrate Cinqo de Gringo in style this year. How about you? Anything neat going on in your kitchen?

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

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

  • 28 oz can crushed tomatoes or whole tomatoes, broken up
  • 1 onion peeled and cut in half
  • salt to taste
  • 5 Tbsp butter

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

  4. I'm freaking serious, that's it!