What’s for supper? Vol. 198: In which I do not die

Sorry about the dearth of posts this week. I’ve been busily tapping away at other stuff that will bob to the surface eventually. Also I thought I was dying, which was distracting. (Spoiler: I did not die.)

On Monday I stopped being able to ignore these chest pains and unexplained swelling that sounded a lot like some very un-fun heart attack/lethal blood clot nonsense, so with my family history, I chewed up some aspirin and had a kid drive me to the ER. My heart is okay, thanks be to God. I think it is stress, which is embarrassing, but there it is. So now I have to do these fricken breathing exercises like a stupid hippie. 

Nobody said I had to stop eating like someone who’s trying to induce a heart attack, though.  Here’s what we had:

SATURDAY
Buffalo chicken with salad

This is quickly becoming my new fast and easy but not-quite-junk-food meal (which means that the family is quickly becoming sick and tired of it). It’s mixed greens topped with shredded carrots, crumbled blue cheese, crunchy fried onions from a pouch, and buffalo chicken from frozen, drizzled with buffalo ranch dressing. 

Quite a nice combination, sharp and yummy, but there’s an actual salad involved, so, santo subito

SUNDAY
Bacon, eggs, Brussels sprouts; homemade french bread

One of my favorite one-pan meals, and it’s so easy.

Jump to Recipe

You just have to cut up a bunch of Brussels sprouts and cut up a bunch of raw bacon, stir up a quick balsamic honey sauce, mix it all together, and cook it all in a big sheet pan. Shortly before it’s done, you crack some eggs on top and cook it a little longer, then top it with parmesan cheese and red pepper flakes.

SO GOOD. These flavors together are just so cozy and savory. 

Every time I make this dish, I say it needs fresh, warm bread, so this time I went for it.

I was feeling peppy after a successful faith formation class (we acted out the visit of the magi and the flight to Egypt. You should have seen that little star of Bethlehem waving and waving and waving her hands. Here’s the baby! Here He is! It was adorable) and didn’t need to do anything right away, so it was a good time. I chose this french bread recipe, which looked reasonable. I haven’t made french bread for something like ten years, and I was very nervous about the yeast. 

Someone told it’s better if the water is a little too cool, rather than too hot. So I erred on coolness and gave it almost 20 minutes to foam, and it foamed!  Hooray! The rest was pretty easy. I used the dough hook on my standing mixer to do the kneading for me, so it came out plenty smooth. And the idiots who designed my kitchen built a cabinet and countertop over the heating vent. We’ve since torn out the cabinets, but there is still a little makeshift shelf there, so I have the perfect warm, protected dough-rising spot.

So I let it rise in the bowl, then formed the loaves (I made a double recipe, so I had four big loaves) and let them rise, and slashed them after the second rise. Then I went out of the room for a minute. When I came back, one of my children was leaning on the loaf with her elbow. Just . . . .leaning on it. And it wasn’t like, “Oops, oh no, my goodness, I can’t believe I leaned in your dough!” It was more like, “Yeah, I can see spending my life here. What’s she yelling about now?” 

Anyway. I reformed the loaf, even if it’s not possible to do that with the child.

This recipe calls for tossing some ice cubes into the oven along with the bread, to put moisture in there and give it a nice crust.

I thought it came out a little soft and pale for my liking, but I didn’t want to over bake it and dry it out; so I melted some butter and brushed that on. They were so glossy and golden and lovely, I just about died, I was so proud of myself.

The taste was a little bland, which is okay, since the purpose of this bread was so sop up the spectacularly flavorful balsamic-honey-bacon-egg yolk pan drippings of the meal. 

Sorry, one last bread picture. I made bread!

I don’t feel confident enough to write up my own recipe card yet, but I’ll try this a few more times and then get that going. Yay, bread!

MONDAY
Domino’s

So this was the day I decided I was actually dying, and not from bread pride, so instead of the planned meal, we ordered pizza. And yes, I pulled off my cardiac electrodes, put my back shirt on, came home, and ate cold pepperoni pizza standing up. We die like Americans.

TUESDAY
Chicken quesadillas and guacamole 

Broiled some chicken in the oven, well crusted with salt, pepper, chili powder, and cumin, and sliced it up, then sliced up a ton of cheese, and fixed a big bowl of guacamole. The rest of the day is a bit of a blur. I think I went to bed and Damien made quesadillas. 

I do remember how remarkably perfect the avocados were, though. I bought them on Saturday and chose exactly the right day to cut them up. Aren’t they lurvely?

The guacamole was not, to be honest, my very best. I should have mashed them avocados more, cut the tomatoes smaller, and juiced some more limes. Still tasty, though. 

 

Jump to Recipe

WEDNESDAY
Bacon cheeseburgers, Doritos

Wednesday was, despite his best efforts, Damien’ birthday, and he requested that he be allowed to shop for and cook this meal. What a prima donna, right? We also had stuffed clams, because why not. (Here I would like to remind you that the doctor said my heart is entirely healthy and all my numbers are good. I only ate half a bacon cheeseburger, though, because I was full of stuffed clams.)

Now the kids are supposed to stop harassing me about being older than Damien, as we are now both 45, but they have not stopped. 

THURSDAY
Pulled pork sandwiches, tater tots, coleslaw

Easy peasy. I bought one of those giant shrink wrapped sandworm pork hunks at Aldi and chonked it in the slow cooker with some beer and hot pepper flakes, and let it cook all day. Shredded it and mixed it up with a bottle of BBQ sauce

and let that warm up while I made coleslaw

Jump to Recipe

 

which we ate by the light of the it’s-still-Christmas lights.

We also had the birthday dessert I had purchased on Wednesday but which we were all too stuffed to eat. This is what you get when you can’t say what you really want for your birthday. You get this:

No, he doesn’t especially like Raisinets.

Not pictured: Two kinds of ice cream, fresh whipped cream, hot fudge, and cherries. 

FRIDAY
Grilled cheese and tomato soup. 

Tomato soup from a can, I say! *shakes fist whats-for-supperly*

Recipe cards below!

Bacon, eggs, and brussels sprouts in honey garlic balsamic sauce

Adapted from Damn Delicious.  An easy and tasty one-pan meal that would work for any meal. Great with a hearty bread like challah. 

Ingredients

  • 4 lbs Brussels sprouts, trimmed and halved
  • 3 lbs uncooked bacon, cut into 1- or 2-inch pieces
  • 18 eggs
  • oil for greasing pan
  • salt and pepper to taste

Sauce:

  • 1/4 cup balsamic vinegar
  • 2 Tbsp honey
  • 1 Tbsp olive oil
  • 8 cloves garlic, crushed

Garnish (optional):

  • parmesan cheese, grated
  • red pepper flakes

Instructions

  1. Preheat oven to 400. Grease two large oven sheets. 


  2. Combine sauce ingredients in a small bowl. Mix Brussels sprouts and bacon together, spread evenly in pans, and pour sauce all over. Sprinkle with salt and pepper to taste.

  3. Cook until bacon is almost done (almost as crisp as you like it) and Brussels sprouts are very slightly browned, 18-20 minutes.

  4. Pull the pans out of the oven and carefully crack the eggs onto the Brussels sprouts and bacon, here and there.

  5. Return pan to the oven and cook a few minutes longer, just enough to set the eggs. The yolks will get a little film over the top, but don't let them cook all the way through, or you'll have something resembled hard boiled eggs, which isn't as good. You want the yolks to be liquid so you can dip forkfuls of fod into it.

  6. Sprinkle with parmesan cheese and red pepper flakes and serve. 

 

4 from 1 vote
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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. 

 

Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 

 

What’s for supper? Vol. 175: The rain it raineth every day

So, last time I did an AMA, and every time, a few people ask about how to get kids to eat better food and how to cook decent food when you have little kids. It is clearly a constant source of worry and frustration for so many parents; and oh how clearly I remember that worry and frustration. I remember reading about other moms who were always trying new and exciting recipes and serving side dishes that don’t come out of a greasy bag with a comical pig on the outside, and wondering what was wrong with me. 

So I just wanted to remind everyone:

I have two adult children and four teenagers living at home right now. They all help me cook, or help me with other stuff while I cook. My husband works from home, and he often helps me cook, or helps me with other stuff while I cook, or he cooks dinner outright. He even looks up recipes and shops for ingredients. 

I don’t have any babies, and am not massively sleep deprived; and I’m not nursing anyone, so I can regularly sit down and do a task from start to finish without a thousand interruptions. 

And even despite all these advantages, if I took a few weeks off writing about food, my routine would slide really quickly back into chicken nuggets and frozen peas, and I certainly wouldn’t be arranging it on the plate so it looks as pretty as possible. Part of the purpose of Friday food posts is to force me to try harder with food. It propels me to find new and interesting things to cook, so I don’t die of boredom or shame.

Just a little disclaimer, in case you needed it. Here is my explainer for why I refuse to worry about what my kids eat for dinner. In general, I firmly believe that if you’re keeping your family alive and no one has rickets or scurvy, it is perfectly okay to have other priorities besides making pretty plates and mixing up adventurous marinades. Sometimes, there are other things that are more important than interesting food, and you can’t make everything a priority. You just can’t. 

Okay, now on to the food! Which was decent this week, but not especially adventurous, except for Sunday. 

SATURDAY
Fish tacos

I get home pretty late on Saturdays from shopping (which takes 3+ hours and often includes confession, haircuts, shoe shopping, etc.), so it has to be something fast, but I’m awfully tired of serving grilled ham and cheese or hamburgers on Saturdays. Fish tacos is fast, as long as you use frozen fish and don’t get too fancy with salsas and slaws and whatnot. 

Looks like I forgot a picture, but mine had sour cream, salsa, avocado, shredded cabbage, and fresh lime juice on a tortilla with batter fried fish of some kind. Please don’t ask if I got scrod. That information is private, and open only to subscribers.

I heard this thing on the radio about mango salsa, and I forgot all about mango salsa. ‘Tis the season, isn’t it! I think next week will be mango week. Just not on Saturday.

SUNDAY
Fadder’s Day cookout!

My own fadder was out of town visiting other family members, so we had a nice quiet day at home. By which I mean Benny had a fever, so Damien got up and went to the early Mass so he could stay home with the little guys while I took the others to a later Mass, because Elijah was serving. Hey, it was better than the father’s day he spent scrubbing poop out of the mesh sides of a port-a-crib. We did have a nice little brunch.

For dinner, one of the kids bought two enormous steaks for Damien and me — one a sirloin, and one a flank steak, which we’ve never had before.  Damien made a rub for the sirloin out of kosher salt, pepper, garlic powder, oregano, and a little chili powder.

So, flank steak is lean and somewhat tough, so it needs marinating, but it has an extraordinary flavor. After it marinated several hours in olive oil, soy sauce, lemon juice, and brown sugar, he seasoned it with kosher salt and pepper, then he seared both steaks on the grill in the rain. I don’t know if rain was a necessary ingredient, but it always seems to be present on grilling days. 

The sirloin was great. The flank steak was out of this world. The texture was startling to me — very lean and fibrous, but you cut it across the grain thinly and it has a very intense flavor I can only describe as . . . meaty. I know that’s not helpful, but it’s like ever-so-much-more-so beef.  This is not a great photo, but you can see the texture:

We also had little rolls, guacamole and chips, and strawberries and cream on angel food cake. 

The guac turned out okay (recipe card at end), although the store had put up a sign that said “avocados ripe today!” but really, agreed the lady in the store and I as we sorted and squeezed, they meant “avocados ripe yesterday;” so it was a little mushier than I like it.

The strawberries and cream were just as one would hope. Lightly mashed strawberries with a little sugar, freshly whipped cream with a little sugar, and store bought angel food cake.

Moe gave Damien some good chocolate and a gift card for a cigar shop, but he wrapped it in a “live animal” box from Petco. Because if you can’t almost give your father a heart attack, is it even really father’s day?

Also on this day, Corrie helped herself to no one knows how many chocolate-covered espresso beans, so it was ever-so-much-more-so Corrie until pretty late at night. 

Oh, to make the day even more special, we rearranged the living room so we could settle the piano in.

Did I tell you I bought a piano? I know you’re supposed to never pay for a piano, but what if it’s a nice lady raising money for Kiwanis and she delivers, eh? We still had to rent ramps and Damien still hurt his back (this was last week), but it’s a lovely little instrument in good condition, and it fits into our miniature living room, which is close to miraculous. I bought the Bastien book for Older Beginners, and I finished the first unit last night. I’m excited! There’s life in the old dame yet.

MONDAY
Bagel sandwiches

There was also tons of leftover steak, so, for duty and humanity, I had cold flank steak over baby spinach for lunch. 

For supper, we had bagel sandwiches with sausage, egg, and cheese. 

A cozy little meal for, you guessed it, a rainy day.

TUESDAY
Berry chicken salad

Just a great summer dish, and good for those days when everyone comes home to eat at different times.

Chicken breast roasted in the oven with olive oil and lemon pepper seasoning, and then cooled and sliced; mixed greens, strawberries and blueberries, feta cheese, and toasted almonds. 

I bought some kind of fancy pants berry vinaigrette, which disappeared long before Tuesday. No one ate it; it just disappeared. So I had balsamic vinegar, which was fine. I hope balsamic vinegar is good for you, because I have it on everything. 

WEDNESDAY
Hot dogs, chips

Last day of school! It was a half day and then the school has an unofficial final field trip to the local beach. I spent most of the time standing on the shore, thinking about how much easier life is now that the kids are older, and I don’t have to freak out and panic the entire time they’re in the water.

Then we got home and, my voice hoarse after shouting, “Corrie, come back, that’s deep enough! Corrie, come back, that’s deep enough! Corrie, I said COME BACK NOW!!!!” forty-six thousand times, I collapsed. Actually, come to think of it, it’s fricking exhausting to be at the beach with kids, even if they are older. It would have been easier if I had gone in the water with them, but my body positivity project hasn’t gotten up to the chapter where you’re okay with taking off your clothes in front of all the other parents. 

Then we came home and had hot dogs and chips. Actually Damien made them. I was too busy still collapsing hoarsely. 

THURSDAY
Pulled pork sandwiches, curly fries, coleslaw

We haven’t had pulled pork for a while. I meant to start it in the slow cooker early in the morning, since the cut I had was not the most tender. I forget what I had, but it’s the kind you get from Aldi all cryogenically wrapped so it looks like a Sandworm.

But suddenly it was afternoon. So I hacked in half and chunked it in the Instant Pot, had Corrie dump in a can of Coke, and, after a fruitless search for some kind of pepper or whatnot, I just sealed up the lid and pressed the “meat” button. When it beeped, I shouted at someone to press the “meat” button again. Close to dinner, I got a “burn” message, because I didn’t put it enough liquid. I opened it up and it looked awful. The liquid was all gone, and there was this dark sludge on the bottom. I nervously pulled the meat out with tongs and sniffed it. Okay, not actually burnt, but surely it will be tough as leather.

Dude, it was perfect. It fell apart with the mere thought of a fork. I scraped up all the sludge from the bottom, and dumped in a bottle of Carolina BBQ sauce, and it was moist, tender, and delicious. 

So remember: Dump, meat, meat, burn, sludge, scrape, glug. That’s my recipe, and I’m sticking to it.

I also made some quick coleslaw with cabbage, carrot, mayo, vinegar, sugar, and pepper, and we had seasoned curly fries, and I ate outside in the rain, which was just a little rain.

FRIDAY
Mac and cheese, string beans

I’ve been avoiding these string beans all week, but I think the time has come. Dora brought me home a treasure trove of cheese ends from the deli. Some of that cheese has speckles in it. Speckles! And it’s barely even raining today. 

***

4 from 1 vote
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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. 165: Levanted and enchanted

This post is full of moaning and complaining, some great food I didn’t make, plus one really excellent recipe I did make.

SATURDAY
Bacon cheeseburgers

Damien made this, and took care of everything all day. On Friday night, I suddenly got mysteriously sick and haven’t completely recovered yet. Horrible vertigo and nausea, no other symptoms. I went to the doctor and of course I felt fine while I was there, so who knows. It seems to be going away slowly. Anyway, Damien did everything while I lay in bed and whimpered, and the kids have been picking up the slack magnificently.

SUNDAY
Grilled pork chops, red cole slaw, chips

I did manage to do the rest of the shopping that day, but hit a parked car in the Aldi lot. I blame the vertigo, as I’ve been driving oversized vehicles for 13 years and hardly ever hit anybody. Happily, the other car was at least as tattered and junky as ours, and we haven’t gotten a call from anyone’s insurance company.

Damien made a sugar rub (the card below says “chicken thighs with sugar rub,” but it’s the same rub) for the chops and grilled them outside (first time grilling outside this year, hooray!). They were magnificent.

I made a simple coleslaw with a red cabbage, mayo, vinegar, and sugar. I love a sour, snappy coleslaw with savory pork. Mm-mm-mm.

MONDAY
Pork ramen, pineapple

Nuttin’ fancy. I made a bunch of chicken ramen (the only flavor my kids will eat) and sliced up the leftover pork into strips and heated it up. I soft boiled a bunch of eggs and set those out with crunchy noodles and raw snap peas. I had mine with a little hot sauce. It didn’t blow anyone’s mind, but it’s a filling meal.

As I prepared to carve up the pineapple, I briefly considered the viral video where astonished people were today days old when they discovered you could serve a pineapple but just trimming off the ends and then grasping the individual — listen, I went on a bit of a wild goose chase trying to find out what the separate bumps on a pineapple are called, and what I learned is that a pineapple’s ovaries coalesce into berries. Anyway, there is this video where you just grab the bumps and they come away in your hand like nature intended, and then white people feel stupid because they didn’t know about pineapples. Then I thought, “Screw it, I already got a knife.”

TUESDAY
Salami caprese sandwiches

This was a little sad. The plan was ciabatta rolls with genoa salami, tomato and mozzarella, lots of fresh basil, olive oil and vinegar, and a little salt and pepper. These sandwiches are so much better than they have any reason to be. But the basil got shoved to the back of the fridge, where it froze. Bleh. So we had the sandwiches without basil, and they were really lackluster.

The only bright spot was that I was down for the count again, and when I woke up, Clara made me a sandwich to be consumed on the couch, so that was nice.

Then Corrie brought me “a clementine in its own special holder,” and that was nice, too.

WEDNESDAY
Jerusalem mixed grill with pita and Israeli salad

Wednesday I was feeling much better, and this meal was a real bright spot. Most definitely making it again. The NYT has the recipe (which is, at least for now, not behind a paywall), but calls for baharat, which I couldn’t find in the stores. It’s one of those mixes of spices that varies by region, and I wasn’t sure which taste was the most important. I finally ended up just mixing together a bunch of stuff that seemed likely. I’ll put a card at the end for this. And look at this pretty picture! Yay, daylight savings time!

It’s a really easy recipe. I took a bunch of boneless, skinless chicken thighs and cut them into largeish chunks, mixed them up with a bunch of chicken livers, and stirred it all up with the spice mixture. I also bought chicken hearts, but somehow lost them. We may need a smaller refrigerator.

Previously, I had set a big pot of red onions to caramelize. I left a full hour to let them finish, since I know about onions. And then . . . I forgot to turn the stove off, so they caramelized for over three hours. And apparently that’s what it takes! Now you know.

So basically you heat up some oil in a big skillet, sear the chicken and livers on both sides, then turn the heat down and let it finish cooking with the caramelized onions. You can see I crowded my pan here:

It turned out well, but be aware the livers cook much faster than thighs. You dish up your meat and squeeze a little fresh lemon over it. We had it with pita bread, lots of yogurt sauce, hummus, nice dill pickles, and something called Israeli salad, which is apparently a regional staple.

My version had European cucumbers, tomatoes, some kind of orange grape tomatoes, parsley, a little red onion, lemon juice, a little olive oil, and kosher salt. Oh my gosh, it was such a wonderful meal. We are absolutely adding this whole meal to the rotation. The cool, bright, acidic salad made a wonderful companion for the sort of dusky intensity of the chicken.

If you don’t like chicken livers, you might try this meal anyway. Of course you can just skip them; but the cinnamon and nutmeg really soften the bitterness, and they taste more like especially savory dark meat.

THURSDAY
Pizza

I managed to get the dough on the pans and then had to go lie down. No, I’m not freaking pregnant. I’m just dying. My 40’s have been one long list of things I can no longer handle. First afternoon coffee, then chocolate, then sugar, then perfume, then salt; and now apparently being upright is asking too much. Anyway, the kids finished the pizza while I went to lie down. Then I got up to eat some pizza; then I went back to bed.

FRIDAY

This is what I seem to have written at the beginning of the week:

because Damien and I are going to a reporter thing, leaving behind a house full of competent children, and cheese. However, Dora had a yen to bake yesterday, and made two giant cheesecakes for dessert. We don’t usually have Thursday dessert, much lest Thursday in Lent dessert; but on the other hand, cheesecake. She left me with blackberries and chocolate so I could make toppings for them, but instead, I fell asleep on the couch. So it looks like the children will be having cheesecake for supper tonight. The graham cracker crust is the vegetable.

And now I have four parent-teacher meetings to attend. Should probably put pants on.

Recipe cards:

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. 

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. 

Jerusalem mixed grill

May not be the most authentic spice mix, but it sure tastes good. Serve with pita bread, hummus, yogurt sauce, dill pickles, and Israeli salad 

Ingredients

  • 4 lbs boneless, skinless chicken thighs trimmed and cut into pieces
  • 8 oz chicken livers
  • 6-7 red onions, sliced thin
  • olive oil for cooking
  • 4 lemons

spices:

  • 2 tsp cumin
  • 4 tsp cinnamon
  • 2 tsp paprika
  • 4 tsp thyme
  • 1 tsp nutmeg
  • 1 tsp red pepper flakes
  • 1 Tbsp salt

Instructions

  1. First caramelize the onions. You know this will take at least an hour. Set the onions aside. 

  2. Toss the chicken thigh pieces, hearts, and spices together. 

  3. Heat the oil in a large skillet. When it's very hot, add the meats and sear on all sides. Then turn the heat to medium and continue cooking, stirring occasionally, until the meat is cooked all the way through. Note that livers cook faster than thighs, so make sure the thighs are done all the way. 

  4. Serve with pita and yogurt sauce. Squeeze the fresh lemon over the meat. 

What’s for supper? Vol. 150: Now and forever, let it be meat

I see this is a milestone edition, #150. The only conclusion I can draw is I’ve finally hit upon a surefire way to make sure I stick with something: Let it be meat.

A little music, maestro!

I bless the day I found food
I want to stay around food
And so I beg you,
Let’s go and eat.
 
Don’t take this bacon from one
If fat must cling to someone
Now and forever,

let it be meat.

Each time we eat, love
I find complete love
Without this meatloaf, 
what would life be?
 
So never leave me starving
Tell me that’s beef you’re carving
And that you’ll always
Let me go eat.
Ahem. Excuse me. Here’s what we had this week:
SATURDAY
Sugar rub chicken thighs, brats, chips

Damien made supper. Good stuff. Chicken rub recipe card below.

SUNDAY
Cuban sandwiches, cole slaw, mangoes

Something I’ve been thinking about for a while, Cuban sandwiches. Damien roasted the pork in a low oven, and then I sliced it and layered it on sourdough bread with mustard, Swiss cheese, ham, pickles, and more Swiss, and then grilled and pressed it. YUHM.
The cole slaw was very basic, just cabbage, mayo, vinegar, sugar, and pepper. I just needed to not serve chips or fries for once. The mangoes were good.

Overall, too much sweet in this meal, but I somehow forced myself to eat it.
MONDAY
Sausage, mushroom, and cheddar omelettes, home fries
I occasionally make omelettes to order, which is a pain in the neck, but it’s the only way I can come up with a decent omelette for me and Damien: By screwing up many, many other omelettes first. It seriously takes at least seven tries before I know what I’m doing. The first one, I’m like, “Hurr? Is the egg supposed to be in the shell or out of the shell? And is this a pan that one operates with one’s elbows?”
But by the time I get up to the adult omelettes, I am clear: You let the pan heat thoroughly before dropping on plenty of butter; you tilt it to spread the egg out evenly; you sprinkle your fillings on the side that’s less cooked, so you can flip the more-cooked side over more easily; you wait a little bit longer than you think you should have to before folding it over; and you approach the folding part with confidence, even arrogance. Eggs know when you are frightened, and they retaliate by splurting, damn their eyes. Ha!! Because “ei” in German is “egg,” and . . . that’s not a joke. Never mind.

The home fries or oven potatoes or whatever you want to call them are always a hit: Scrub and cut potatoes into wedges, cut some onions into big wedges, and mix it all up with olive oil, salt and pepper, garlic powder, paprika, whatever. Roast ’em up.

TUESDAY
Zuppa toscana, apple pie

Tuesday was, of course, (ptui ptui) election day, and the sky wept. It was drizzly and gusty and miserable and so were we all, so it was a good day for soup. It’s such a simple recipe, and you can add whatever you like. I liked olive oil, sausage, onions, red potatoes, plenty of kale, mushrooms, chicken broth, plenty of pepper, and half-and-half thickened with flour. (Recipe card below.)
After I made the soup and read some political commentary, I felt an urgent need to make some apple pie. I used the Fannie Farmer crust recipe, and had some help from my trusty pastry assistant.
Fannie Farmer is usually an honest gal and a straight shooter, but when she says “enough dough for a nine-inch two crust pie,” she’s lying through her teeth. I know this, and yet that’s the dough I made anyway. So I ended up making an open-face apple pie and covering the apple’s nakedness with ice cream.
Thanksgiving is coming. Do you know the pie crust secret? You chill the butter and then grate it on a cheese grater. This makes it so easy to incorporate into the dry ingredients without overworking it. Of course some of us prefer to overwork it.
I don’t really have an apple pie filling recipe. We peeled, cored, and sliced apples until it looked like enough, then added some flour, sugar, and cinnamon and a little salt, then stirred it up and piled it into the dough in the pan.
Then we added some dots of butter on top.
I covered the pie with a metal bowl for most of it so it wouldn’t dry out, and then took it off for the final ten minutes or so to brown up the edge crust.

You know what, let’s call it a galette. That galette got et.

WEDNESDAY
Grilled chicken on salad greens with almonds, feta, and cranberries Dominos

Guess who splurged on boneless skinless chicken tenders to cook up easily, and then never put them in the freezer? Hillary! I mean me. I did it. And it went bad. So I sent Damien out for pizza. We all agreed that whatever it is they sprinkle on their crusts (it’s garlic salt), it’s delicious and wonderful. It’s garlic salt.

THURSDAY

Spaghetti and meatballs
I have five pounds of ground beef, but the moths had gotten into the breadcrumbs. That’s what I get for laying up for myself breadcrumbs on earth. So I used what panko crumbs I had, and then made up the rest with an entire jar of parmesan cheese. Yeah, I’ll be doing that from now on. Yuhm.
I make my meatballs in the oven on a pan with drainage (this is an old pic, but it demonstrates how much grease you miss out on when you cook the meatballs this way)
then I transferred them into the IP on slow cook with the sauce, and let it simmer all day.

I also threw in a bunch of leftover sliced mushrooms and some leftover sausage, and life was good, at least while we were eating.

FRIDAY
Quesdillas with jalapenos and scallions

Actually, we’re probably headed to Applebees, since my son is in Mama Mia and I remember how important the after-show party at Applebees is, but I sure don’t want to drive into town and back one more stinking time.
Oh, we also made soul cakes last week. It’s supposed to be for All Soul’s Day, but from what I hear, dead people stay dead all throughout the month of November, so we made them late. (recipe in link above)
Someone remarked that she’s impressed at how often I let the kids help out in the kitchen.
This is something of an illusion, like when you take a picture of yourself on the rare days your hair looks awesome, and then years later you look through pictures and think, “Aw, my hair used to look so awesome all the time!” I will let the little guys grate cheese or mix stuff occasionally, and I will lean on the older kids to finish up meals if I’m out of the house, but in general, I find it very stressful to have kids in the kitchen when I’m cooking.
However, I remember how it was The Fun To Crown All Funs to cook and bake when I was little, so I do force myself to do it occasionally.
We do soul cakes once a year, and I approach it as an activity for the kids that I help with, not as a baking project that I let them help me with. Soul cakes is a good recipe to do this with, as they really aren’t very good, so the stakes are not high. They are basically thick, soft cookies, and have a mildly spicy, cider-y taste. They’re not bad, but they’re just, you know, brown. Sift a little powdered sugar on top and eat them hot.
Anyway! Here are some pictures of the kids making them, which I am posting to make you feel like an inferior mother. They are pictured wearing their church clothes. Usually they dress in stained rags with trashy sequins and immodest Walmart leggings with holes in the knee. Still feel bad? Blame Hillary, why the shit not.
Here’s the recipe cards for the week:

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. 

Cuban sandwiches

A spectacular way to use up leftover pork, but also worth cooking pork just to make these sandwiches

Ingredients

  • sturdy bread. We like sourdough
  • olive oil for grilling
  • pork roast, sliced thickly
  • sliced ham
  • mustard
  • Swiss cheese, sliced
  • sour pickles, sliced thinly

Instructions

  1. Make sandwiches in this order:
    Bread, mustard, cheese, ham, pork, pickles, cheese, mustard, bread.

  2. Brush grill and bread with olive oil. Grill sandwich for a bit, then press hard with something heavy. Turn and do the same on the other side. 

  3. If cheese isn't completely melted, put sandwich in a medium oven for a while. 

Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 

Zuppa Toscana

Ingredients

  • 2 lbs. sweet Italian sausages
  • 1-2 red onion(s), diced
  • 4 medium red potatoes, sliced thin with skin on
  • 8 oz mushrooms, sliced (optional)
  • 3 cups kale, chopped
  • 4 cups half and half
  • 9 cups chicken broth
  • 1 Tbsp minced garlic
  • olive oil for cooking
  • pepper
  • 1/2 cup flour

Instructions

  1. Squeeze the sausage out of the casings. Saute it up in a little olive oil, breaking it into pieces as it cooks. When it's almost done, add the minced garlic, diced onion, and sliced potatoes. Drain off excess olive oil.

  2. When onions and potatoes are soft, add flour, stir to coat, and cook for another five minutes. 

  3. Add chicken broth and half and half. Let soup simmer all day, or keep warm in slow cooker or Instant Pot. 

  4. Before serving, add chopped kale (and sliced mushrooms, optional) and cook for another ten minutes (or set Instant Pot for three minutes) until kale and mushrooms are soft. Add pepper. Add salt if necessary, but the sausage and broth contribute salt already. 

  5. This makes a creamy soup. If you want it thicker, you can add a flour or cornstarch roux at the end and cook a little longer. 

4 from 1 vote
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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.