What’s for supper? Vol. 186: The world is cold, but food is warm.

Everyone is sick and mopey and overworked, and there is frost on the windshield in the morning. And we’ve decided that Corrie is watching far too much TV, so we are doing a little detox there, which is hard on everyone.  So I focused on cozy, unchallenging meals for this week. Here’s what we had:

SATURDAY
Steak, hot bread, salad

Well, London broil. That’s a steak, right? Everyone looked so droopy and sad, I thought we could all use some steak, and it happened to be on sale. Damien seasoned and broiled them, and I bought a few of those pull-apart bread rings and threw them in the oven right before supper. I put out some salad but it remained largely unmolested. 

The pictures are lackluster but the meat was great. Much better than the other way around, as sometimes happens. 

SUNDAY
Grilled ham and cheese, chips

Sunday we went to Mass and I led my first faith formation class, which went great! Overall. Some of those kids know a lot and some of them know hardly anything, but they are all interested in Jesus! And why not? He is an interesting guy. 

We came home for lunch and some of us were clever enough to fix ourselves steak and cheese sandwiches. 

Then we met my dad and went apple picking at our absolute favorite orchard, Wellwood Orchards in Springfield, Vt. It’s way up in the mountains where the air is so clean and good. You buy your bags and then get into a wagon, and a tractor pulls you wherever you want to go. We wanted mostly Macintosh, Macouns, and Cortlands, although some of the younger and more naive children were swayed by the deceit of that apple that calls itself “delicious.” 

This orchard has a little farm animal petting zoo, with cute little goaties and fancy ridiculous chickens, and the sun shone down, and the air smelled like apples, and it was just a good day. There are a bunch of pictures on my FB page. Here’s my favorite:

We also stopped at the Vermont Country Store and spent more money on candy than I have ever imagined it was possible to spend on candy. Irene bought wax lips with fangs, because Monday is school picture day and she’s not made of stone. 

MONDAY
French toast casserole, sausages, plums, OJ

Continuing the theme of “life is cold; here is some food that is hot.”

I’ll do my best to make a recipe for french toast casserole, but it turns out different every time. It’s definitely a good meal for kids to help you make. Although I would not recommend letting your very contagious four-year-old mix the orange juice in the other room. We ended up making a whole separate batch for those who did not wish to drink plague juice. 

I browned up some frozen breakfast sausages and set out a bowl of sweet little plums, lovely, dusky little plums. 

TUESDAY
Pork and ricotta meatballs on spaghetti with Marcella Hazan’s sauce

Sometimes you see a recipe and you just know. This one, from the NYT, calls for ground pork, ricotta, parmesan, bread crumbs, eggs, and salt and pepper, and that’s it. You bake them, so it’s nice and easy.

They don’t look like much, but they are delightfully fluffy and so full of flavor (although I thought the amount of salt it called for was way too much), with little creamy pockets of cheese. I ended up using three pounds of pork and one pound of ground beef, and more parm than the recipe called for, and panko bread crumbs; so I guess that’s a good enough reason to make up my own recipe card. I had to cook them ahead of time and then heat them up in the sauce, but next time I want to cook them right before we eat them, so they can be as light as possible. They did soak up a lot of the sauce, which was unexpected. Possibly because of the panko bread crumbs.

I made Marcella Hazan’s miraculous three-ingredient sauce in the morning in the crock pot.

Boy, does it not look like it’s going to be delicious. BUT IT IS. 

This was a popular meal, and we have been snacking on meatballs all week. In fact, the other day, I was working and thinking about meatballs and asked Benny to snag me a couple. This is what she brought me:

WEDNESDAY
Hot dogs, beans, fries

This meal was just a gift to myself. I actually asked Benny and Corrie to make it for me, and they somehow didn’t do a very good job, but still. 

THURSDAY
Nachos

Again, no culinary adventures, but everyone was happy. I spread tortilla chips in a pan, spread cooked, seasoned ground beef over that, and sprinkled it heavily with shredded cheddar, and then topped it with chopped scallions. The scallions were third gen, if anyone cares. 

I had mine with salsa and sour cream. And very good they are, nachos. 

FRIDAY
Fish tacos

I splurged on batter-fried frozen fish instead of the breaded kind. We have tortillas, shredded cabbage, cute li’l cherry tomatoes, lime wedges, sour cream, and ooops, I forgot to buy avocados. 

Here’s the recipe cards!

 

5 from 1 vote
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French toast casserole

An easy, kid-pleasing meal, pleasant and cozy for breakfast, brunch, or brinner. Use any kinds of bread you have in the house. You can also add raisins, slices of apple, or whatever sounds good. 

I'm not putting measurements in, because you can make this so many different ways, so it's more pastry-like or more custardy. Use the same proportions you'd use to make regular french toast and it will be good. 

Ingredients

  • bread, torn up
  • eggs
  • milk
  • dash of salt
  • white or brown sugar
  • cinnamon
  • vanilla

Instructions

  1. Grease a casserole dish or cake pan. Preheat the oven to 350.

  2. Tear the bread up into chunks and spread them in the buttered pans.

  3. Mix together the eggs, milk, sugar, salt, cinnamon, and vanilla, and pour the batter over the bread. Stir up the bread so all of it is wet. 

  4. If you like, you can let the casserole sit for a few hours to let the egg soak in, but it's not essential.  

  5. Sprinkle the top with more sugar and cinnamon, if you like. Bake for 40 minutes or so, until the egg is all cooked and it's a little toasted on top. Serve in wedges and drizzle with syrup, sprinkle with powdered sugar, or serve with jam or fruit toppings. 

Pork and ricotta meatballs

Adapted from a NYT recipe, found here.  Very easy to put together, and the extra creamy, fluffy, cheesiness make these remarkable. 

Ingredients

  • 1 lbs ground pork
  • 1 lb ground beef or turkey
  • 2+ cups panko bread crumbs
  • 4 eggs, beaten
  • 32 oz ricotta
  • 8 oz grated parmesan cheese
  • 4 tsp freshly ground pepper
  • 4 tsp kosher salt

Instructions

  1. Preheat the oven to 425.

  2. Lightly mix together all ingredients in a bowl. The ricotta doesn't need to be completely incorporated. Form into balls. This makes about 75 walnut-sized meatballs. 

  3. Grease a rimmed baking sheet and arrange the meatballs on it. 

  4. Bake for about half an hour, until the meatballs are slightly browned. 

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!

What’s for supper? Vol, 77: Fish tacos are real, man.

In which we have an awful lot of cake for the home stretch of Lent.

SATURDAY
Grilled ham and pepper jack cheese sandwiches, roast asparagus with butter and lemon

I’m trying to wean the family off expecting some kind of potato-based side dish with every meal. That’s one Saturday under our belts. No one has died of chip deficiency, yet.

***

SUNDAY
Just pretty much all the food in the world

Sunday, we had two confirmations

and a birthday

The confirmandi requested red velvet cake with cream cheese frosting and tiramisu, respectively, and the birthday girl asked for ice cream sodas for her special dessert.
I like this picture because you can see everyone spring into action when I put the food out:


Damien made the tiramisu with this excellent recipe the night before, and added chocolate shavings right before serving. This time, I bought him ladyfingers fresh from the bakery, and guess what? They sop up a lot more rum than stale, pre-packaged ladyfingers. The party got pretty hot for a while there.

The red velvet cake was from a box. Actually, because I don’t know my colors yet, it turned out to be one box of red velvet cake and one box of yellow cake; so I swirled them together and attempted to pass it off as a flame pattern for the descent of the Holy Spirit or something.

I used this basic recipe for cream cheese frosting.

So we had cake and fruit salad and fruit punch and cookies and cheese and crackers at the reception after the confirmation, then went home and had pizzas, veggies and hummus, cake with strawberries and cream cheese frosting and tiramisu for lunch, and then for dinner, cheeseburgers and chips, and ice cream sodas for dessert.

***

MONDAY
Fish tacos, corn chips

For reasons I don’t fully understand, several of the children felt unwell on Monday and stayed home from school. Something about their stomachs not feeling great.

They recovered in time for dinner.

I’ve heard a lot of grousing about how there is no such thing as fish tacos, or fish tacos aren’t a thing. But (a) they are delicious and (b) here is a picture, so I guess we’ll keep eating them.

Just regular old cheapo fish sticks, with nice, crunchy shredded cabbage, sliced avocados, salsa, cilantro, sour cream, and a personal lime on a tortilla. Best imaginary meal ever.

***

TUESDAY
Gochujang bulgoki, white rice, nori

Normally, I prep this dish the night before, so it can marinate overnight. But I forgot, and made it in the morning, and it was still great by evening. I also grated the carrots, since I didn’t feel like cutting matchsticks, and that was great, too. I sliced a hunk of pork thin and mixed it up with the carrots and a couple of sliced onions, along with a triple recipe of this sauce:

5 Tbs gochujang
2 Tbs honey
2 tsp sugar
2 Tbs soy sauce
5 cloves minced garlic

So then you let it marinate as long as you can, and then fry it up in a little oil while the rice is cooking.
It’s a wonderful meal, very warming and peppy. You can, no, you must use the nori (or Romaine lettuce) to scoop up little bundles of meat and rice for gobbling purposes.

(This is an old picture. We ate zero string beans.)

That reminds me, time to order some more gochujang. It’s very handy to have around. Try it with tuna instead of mayo. Ha cha cha!

***

WEDNESDAY
Quesadillas, raw veggies

I think this was the day we suddenly remembered we hadn’t brought in a school treat for the aforementioned birthday kid. Her teacher requests treats of fruit or veggies, and that’s fine, that’s fine, it’s not communist or anything. We subverted it by making these alarming little disembodied apple grins with peanut butter and mini marshmallows.

They were well-received.

***

THURSDAY
Pepperoncini beef sandwiches, potato puffs, salad, German chocolate cake

Another birthday! My oldest requested this wonderfully easy meal:  Throw a chuck roast in a slow cooker with a jar of pepperoncini with the tops cut off and the juice, and off you go.

At 11 a.m., I suddenly remembered to pull the meat out of the freezer. So this situation, along with the risotto situation, is where the Instant Pot really shines: In less than two hours, a rock-hard roast was cooked all the way through. It actually finished cooking too soon, so I kept it on “keep warm” for several hours, and ended up overcooking it. Oops. Still yummy.

We sliced it up and served it on rolls with pepper jack cheese and horseradish sauce.

I’m counting on your Friday meat deprivation to make this horrible cell phone picture look good.

Birthday girl also had her heart set on a German chocolate cake. Know why it’s called that? Because the guy who invented it was named “German.” Now you know something! This cake is a tremendous pain in the neck, but so good. We went with this recipe from food.com. The cake was good, but I had to fight the urge to just sort of swim around in that coconut pecan frosting.

Here’s the birthday girl getting some help with her birthday candles:

Sigh, oldest and youngest, 19 and 2. SIGH SIGH SIGH. I’m fine. We’re all fine.

***

FRIDAY
French toast casserole, mangoes

This is where I get back at the kids for leaving the bread bags open all week, so the bread gets all stale and crushed. It’s not really very good revenge, because it’s delicious.

***
OKAY, we have our seder on Holy Saturday, so all next week is when the schmaltz hits the road. Stay tuned. . .  if you dare.