What was for supper last week? Vol. 137: Ah’m a-splurgin’!

It was vacation week! We ate like kings!

SATURDAY
Steak and lobster

We had a lot of kid activities planned, so Damien wanted to make sure we had one fine grown-up meal. (The kids had hot dogs and chips at home.) He packed up a cooler and we went here:

We swam for a while, with nobody else in the entire pond except for some loons and a bunch of amorous dragonflies. Then he made a fire and we had bread and cheese, strawberries and blackberries while the flames died down.

He put some steaks and lobsters over the coals:

The lobster only needed a few minutes on each side, and we ate it with herbed butter and lemons while the steaks finished cooking. I’ve never had grilled lobster before. The sweet flesh with a smoky edge is completely wonderful. The steak had a simple rub of salt, pepper, garlic powder, and came out insanely tender with lots of juice.

 

Also, having visible cooking marks on the lobster really helps me get over that last psychological “you are cracking apart and devouring an entire creature here, you psychopath” obstacle. It just looks more like food. Score another point for charring your food! I’ll take my charred lobster cancer like a man.

We also brought some peaches to grill (most desserts are out for me because they are migraine triggers), but we were both stuffed to the gills and couldn’t eat any more.

And that is how you kick off vacation week!

SUNDAY
Buffalo chicken salad, fries, cherries

One of my kids has a job in a deli, and she’d been hungrily eyeing their buffalo chicken salad. I couldn’t find an exact recipe, but since she had never actually tasted it, I didn’t think I could really get it wrong.

I cooked a few pounds of pasta (I believe it was radiatori. Here is a nice guide to pasta shapes), then I took 3 large chicken breasts and put them in the Instant Pot with a cup of water, high pressure for 7 minutes. I cut the cooked chicken into chunks and mixed it together with the pasta and:

4 stalks celery diced
3/4 cup sour cream
10 oz blue cheese dressing
1/2 cup buffalo sauce
2 Tbs paprika
It was pretty good. Not knock-your-socks-off, but if you like buffalo sauce, it’s something a little different, and it sure was easy to make. It’s supposed to have carrots, but I don’t think that would have added much (but you definitely want the celery in there, for texture and to cool your tongue from the hot sauce). I also made plain pasta, which is what most of the kids ate, which is why there was enough left over for me to eat lunch all week.
I hadn’t really planned out any sides. I have a hard time coming up with sides to pasta salads. It’s like when my grandmother went to the pet store asking for food for her daughter’s Sea Monkeys, and the man said, “Lady, Sea Monkeys are food.” So I ended up with a kind of self-inflicted one-family potluck meal of buffalo chicken salad, french fries, and cherries. Well, they ate it!
MONDAY
Chicken caprese sandwiches

Now this was a good idea. I had more chicken breasts (I guess they must have been on sale), so I roasted them under the broiler with salt and pepper, then sliced them. Then we laid out chicken, sliced mozzarella, sliced tomatoes, fresh basil, prosciutto, olive oil, balsamic vinegar, salt and pepper, and let people build their own sandwiches.

I also put out some mayonnaise and pesto sauce, but I didn’t end up using it. This was an extremely tasty summer sandwich, very fresh and pleasant and filling. I should have used Italian bread instead of Kaiser rolls, was the only thing. Next time!

TUESDAY
Ocean!

Tuesday was ocean day. New Hampshire really only has one beach, about two hours from us, and it’s terribly trashy at night, but gorgeous during the day. We brought along subs, nectarines, chips, and cookies from the supermarket for lunch, and managed to eat most of it before the very bold seagulls had their way with it. I love the ocean.

It was a completely wonderful day. We didn’t bring any shovels or buckets or kites or floaties or anything. Just played in the cold waves and the fresh breeze and the glittering sun for hours and hours. Irene got lost and we, um, forgot to bring Lucy’s insulin. But the lifeguards found Irene again and Damien squeezed some insulin out of a local pharmacy and it was still fun. I love the ocean.

For dinner, I had my heart set on eating somewhere that served food in plastic baskets and had sand in the bathroom, so that’s what we did. It was called Swampy’s Sea Shack or Chunko’s Squid Hut or something along those lines. There were a bunch of drunken louts singing “Sweet Caroline” over their beers. I had the calamari platter. The coleslaw was terrible. I love the ocean.

WEDNESDAY
Deconstructed shish kabob; pineapple cucumber salad; Tweezlaires

I took a big hunk of pork and cut it into big cubes and mixed it up with wedges of red onion and green pepper. I had mushrooms, too, but they had gotten all slimy, alas. I stirred it up with a marinade of lemon juice, olive oil, salt, pepper, oregano, garlic powder, and red pepper flakes and let it sit for a few hours.

We briefly considered putting the food on skewers and grilling it outside, but we were still exhaustipated from the beach, so I just spread the meat and veggies in a shallow pan and put it under the broiler until it was a little blackened. Good stuff.

Again I needed a side dish, but hadn’t made solid plans. My friend Jennifer suggested this pineapple cucumber salad, which calls for pineapple and cucumber, which I had, and lime zest and fresh cilantro, which I didn’t. So I used bottled lime juice and chili lime seasoning. It was nice! Just something different. May try again when I have cilantro.

We also had Tweezlaires, because that’s what I told the kids we were having before I found the pineapple recipe.

THURSDAY
Bibimbap

Oh son. If you haven’t made bibimbap, then this is your time. It is absolutely the party that your mouth deserves to have.

I sliced up some pork as thin as I could and set it to marinate in gochujang sauce, which I made with gochujang, honey, sugar, garlic, and soy sauce (proportions here).

I also sliced up a bunch of carrots and cucumbers very thin with the wide end of a cheese grater, because someone has absconded with the spindle part of my food processor. I set them to pickle in water with some white vinegar and sugar mixed in.

I made a ton of rice in the Instant Pot. It comes out good and sticky when you use the 1:1 method. When the rice was almost done, I fried up the meat in a skillet, and sliced and sauteed some mushrooms.

Then, when the rice was done, everyone put some in a bowl, and piled on their choice of pork, pickled vegetables, pea sprouts, and mushrooms, with sesame seeds, soy sauce, and wasabi sauce. And then a fricken fried egg on top. It’s so good. The various juices trickle down through the rice and you just have to focus on not passing out with joy before you get to the bottom.

FRIDAY
Canobie Lake Park!

Friday was our long-awaited trip to the excellent amusement park that’s a couple of hours away. We went with the Girl Scouts, who picked up a big part of the tab, so we splurged on actual park food for lunch, and then we had monstrous ice cream sundaes around dinner time.

We stayed eleven hours. Would have been longer, but there came a crashing, thundering downpour and they had to close the park and evacuate everyone. We made our way to Papa Ginos. I don’t care what you say, it’s really quite good pizza. Also, we only ever seem to eat there when we are wet, exhausted, and completely starving. But I still think it’s good pizza!

And that’s what we did on our summer vacation.

What’s for supper? Vol. 134: Damn that little bird

We really hit some high highs and some low lows this week, speaking in terms of foodwise. Here’s what we had:

SATURDAY
Sugar rub chicken, brats, mahogany clams

Damien made dinner, with some help from Corrie:

He put some brats and some clams on the grill:

and when the clams opened, he served them in a sauce of white wine, onions, and melted butter. Still the greatest way to end a Saturday afternoon; still too slimy and weird for the kids to want any.

He made a rub for the chicken thighs:

Brown sugar 1.5 cups
White Sugar .5 cups
Chili powder 2 table spoons
Garlic powder 2 table spoons
Salt/Pepper
2 tsp chili pepper flakes

When the flames died down, he shoved the coals to one side and laid the chicken on the other side and put the lid down, and let it cook slowly. This makes the meat sweet and moist and gives the chicken skin a remarkable caramelized crust that you need to have in your life.

The brats were the vegetable.

SUNDAY
Steak salad

Steak was on sale, so I was powerless not to buy several pounds of it. Damien made another rub and grilled it lovely and rare:

I sliced the meat and set out bowls of mixed greens, blue cheese, and sliced Granny Smith apples. This dish is actually supposed to have pears, and I will admit that pears are really superior here; but the apples were good.

Very good!

Very good indeed. I put wine vinegar on mine. Any slightly sweet, non-creamy dressing would go well.

MONDAY
Chicken quesadillas

I don’t really remember Monday, but I’m pretty sure the kids made supper. I think I put oil and chili lime powder on some chicken breasts and put them under the broiler to cook, but I think they did the rest. We like quesadillas with cheddar cheese, chicken, and sliced jalapenos, with salsa and sour cream.

TUESDAY
Hot dogs, cheezy weezies

I remember even less about Tuesday. There was a lot of driving, a lot of running, a lot of rain, and a lot of writing.

WEDNESDAY
Pesto chicken burgers with sweet roast peppers; crispy circles

I had high hopes for these sandwiches. They were good, but a little bland for our tastes. First I put a bunch of peppers on a pan and put them in a 500 oven for about 30 minutes, until they were soft and a little charred.

Then I let them cool, then pulled off the skins and scooped out the seeds and cores. This is very satisfying and entertaining.

Then I sliced them up

and added a little olive oil and freshly-ground pepper. I served the peppers on the sandwiches, which were on Kaiser buns with sliced, roasted chicken and pesto sauce.

I made the pesto sauce with, um, a jar of pesto from Aldi. I know, I know.

1-1/4 cup yogurt
1/2 cup mayo
6.7 oz jar of Aldi pesto

fresh ground pepper

It was probably too much yogurt and I don’t know why I skipped the salt; and why no garlic? I don’t know. And we were out of lemon juice (but had three bottles of lime juice). It would have been good to chop the chicken and mix it with the sauce and let it sit for a while, but I was afraid the kids wouldn’t eat it.

A pretty sandwich, but it needed more texture and sharpness. Maybe some capers and red onions? Cheese?

 

The peppers are pretty, but also disappointingly bland. Help me out! Help this sandwich out. I want to like it. I want to like all sandwiches.

THURSDAY
The blight man was born for, with apricot

This pork I bought had been hanging over my head like a, like a hanging pork. That’s ominous enough, isn’t it?

Pork was on sale, so when I was planning the weekly menu, I looked around for a new recipe, and found one that tantalizingly already had the carbs toted up. Asian Pork and Cabbage Salad. Okay, sure, it looks a little peculiar, but maybe people will eat it, YOLO and whatnot. I even bought the right kind of cabbage, $1.99 a pound.

But the pork that was on sale didn’t look great, so I got more expensive pork. And the cabbage was more expensive than I expected, so I figured we could have noodles or something? Noodles and cabbage and almonds, with apricot? YOLO?

You can see where this meal is headed already, right? It was doomed. I sliced the pork up thin, but then decided that I didn’t like the sound of cucumbers and cabbage together; so I veered again, and after heating up the pan I started making a completely different recipe, distinctly non-Asian. Not even faux diabetic Asian, but faux. . . German? I don’t know. I did know I had apricot jam, so I made this Budget Bytes recipe for sauce. 

It gives you the choice of topping chops with sauce, or cooking the chops right in it. Only it called for chops, and I had already cut the meat in slices, and anyway, someone had left the Dijon mustard open in the cabinet for three months, so I threw that out and used regular mustard. Then I started some rice cooking, because I had a hunch we might need it, and we were out of noodles anyway.

Then I cooked up the meat in a skillet, then added the sauce. It didn’t look too terrible, really, and there was a chance a few good sports might eat it, especially over rice. I completely forgot about the cucumbers. Where were the almonds? I couldn’t find them, and a little bird told me to stop looking, because this probably wasn’t going to be a dish that deserved almonds.

Then, just when it seemed possible that all was not lost, another little bird, a real bastard of a little bird, was like, “Hey, this could just be a stir fry! Throw the chopped cabbage into the pan, and stir it up, you witless dinner monkey! Stir fries have mustard all the time! More cabbage, more! And now put a lid on it.”

You may or may not be aware, but when you heat up a chopped Napa cabbage, it sweats about six gallons of water.

So here’s what I put on the table:

Not with a bang, but with soaking wet cabbage and little bits of apricot. I wearily nodded toward the pizzas in the freezer, and they ate them. With rice.

FRIDAY
Tuna Noodle

Despite my unbroken record of making flawless dinners, the kids liked the idea of taking turns planning and making dinner each week. Sophia came up first, and what she wanted was tuna noodle, so that’s what we’re having.

Oh, Damien said I had to tell you about the squid jerky! Well, there’s not that much to tell. In the morning, I found and opened up Kyra’s package of smoked, dried squid, and, although the taste was not great, the smell was really dreadful, so I ate the rest of the package so it wouldn’t stink up the kitchen, and then I spent the rest of the day pooping. What top eleven things are the matter with me, would you say?

In my defense, eating the squid jerky was an entirely new experience for me. My brain couldn’t decide if it was candy, or fish, or waxy string, or what, and kept demanding additional data, so I kept eating it. Then I went for a 2.5 mile run in 93% humidity, with optional hill at the end.

And now my story is all told.

What’s for supper? Vol. 133: To serve your parents

This week, I decided to take a stand. No more shirking. I just care about my kids so much that I want them to be as prepared as possible for adulthood. So I let them make supper most of the week.

SATURDAY
Bratwurst (?)

Saturday I took the oldest two kids and a friend to an I Don’t Know How But They Found Me concert, and the people back home had some kind of cookout. I think there were leftover things from some previous cookout, and then Damien went shopping with one of the little girls, whose eyes lit up at the sight of bratwurst. And very good it is, bratwurst!

SUNDAY
Steak, asparagus, pull-apart Italian bread, strawberry shortcake

Father’s Day, of course! My father came over

and we all went to the beach and then, you’ll never guess: We had a cookout. I bought all the steaks that called out to me, and Damien coated them with a dry rub using this recipe.

Then he grilled them steaks up nice.

I sautéed some asparagus in olive oil, and we had store-bought bread to sop up the wonderful meat juices.

Dessert was angel food cake (from a mix) with strawberries and whipped cream. I didn’t get any decent pics.

I had five pounds of strawberries, and I assigned two kids to hull them, and another to mash them and add a little sugar and vanilla. Another kid baked the cakes, and another whipped the cream. I outsmarted myself here, and assigned too many people to the strawberries. By the time dessert made it to the table, that warn’t no five pounds of strawberries still in the bowl. I think there was a lot of “Well, if she’s going to taste that many, I can, too” and “You can’t tell Mama because you were doing the same thing” and “Is that all you can fit in your ear, you big baby? Watch this!”

Anyway, it was all beyond delicious.

MONDAY
Turkey bacon wraps, chips

With avocado, lettuce and tomato, cheddar, and ranch dressing. Some of the kids used pita bread, some used spinach wraps.

Made by the kids while I . . . I did something or other. Oh, I was chaperoning a field trip to the seacoast to explore tide pools. For the record, four+ hours in a car with no AC but with four fourth-graders talking about boys with the aid of a Magic 8 Ball? Is enough hours. I did have a lovely time scrambling around the rocks with my goober girls.

I was trying to think back if there has ever been a time when I was unhappy at the ocean. I just don’t think it can be managed.

Anyway, this sandwich is great combination of flavors, very satisfying. I got the idea when I asked for your best sandwich ideas, with an eye to doing a Sandwich of the Week thing in the warm months. Now I’m of the mind that Not Everything Has to Be a Thing, and you can Just Have Sandwiches. Still, I’d love suggestions for your favorite sandwich (or wrap, or pocket) ideas. Bonus if they include enough vegetable matter that, when the pediatrician asks the toddler what her favorite food is, she’s at least heard of things that don’t come in boxes.

TUESDAY
Chicken burgers, cheezy weezies, carrots and hummus

I don’t remember making or eating this meal. Oh, I was at 8th grade graduation! Yes, Mr. Godzilla graduated.

Usually, we spring for a burger after 8th grade graduation, but this kid is so good, he got pizza.

WEDNESDAY
Scrambled eggs, oven-roasted potatoes, hostages

Another blur day. It was the last day of school, and then we went to the beach with the school families.

I do remember cracking some eggs into a bowl while telling someone to cut up potatoes, and I remember eating a cold sausage the next day. Blur, I tell you.

THURSDAY
Spaghetti and meatballs

I don’t know, I was driving, and then I got home and there was spaghetti and meatballs. Next thing I knew, I was hearing the music for the closing credits of Kimmy Schmidt and my husband was plucking my half-finished drink out of my hands and telling me to go to bed. Blurrrrrr.

FRIDAY
Fish tacos, tortilla chips

Oh wait, we had a campfire yesterday! That was nice. First full day of summer vacation, so you have to do something fun.

Today, we’re going to the library, where I am bracing myself to write a very large check and request a clean slate.

And that’s what we ate this week. Don’t forget to tell me your sandwich ideas!

What’s for supper? Vol. 132: Girls like shwarms of things, don’t they?

Can you believe we’re not on summer vacation? That’s crazy, right? One more week! Here’s what we ate this week:

SATURDAY
Boy cookout

Our eighth grader wanted an end-of-year party, and since he has not recently angered us, we agreed. Damien got a bunch of cheap hot dogs and pre-made burger patties, all the chips in the tri-state area, and a million sodas, plus water balloons and squirters. A bunch of boys came over and it was a howling success, literally. I got no pictures because I couldn’t trust those crumbs not to squirt my camera.

SUNDAY
Sugar rub chicken, grilled mussels in wine sauce, chips

Beautiful man makes beautiful chicken. Here’s Damien’s sugar chicken rub:

Brown sugar 1.5 cups
White Sugar .5 cups
Chili powder 2 table spoons
Garlic powder 2 table spoons
Salt/Pepper
2 tsp chili pepper flakes

Last week’s grilled chicken was good, but maybe a little too charred, so this time, he shoved all the coals to one side, and set the chicken on the other side to cook slowwwwwwly:

Did it come out better? OH MY YES.

But before we even laid eyes on these lovely thighs, we flexed our mussels. That doesn’t mean anything, does it? Damien scrubbed the mussels, discarding the despondent ones, and laid them on the grill until they popped open.

Then he mixed them up with a swanky sauce of half a bottle of white wine, the juice of many lemons, twelve vats of melted butter, and two sweet, darling red onions.

Hot damn, they were good. Tender meat, tart sauce, so good. I was gonna take a picture of one of the mussels opened up, but this is a family blog.

It was another beautiful, golden weekend. We got some good runs in. I got a lot of overdue planting in — a plum and nectarine tree, some gladioli, some tomatoes in their own little fenced playground. The kids picked out tomatoes called, no kidding, “Lemon Boys.” I even mulched, like a fancy person! We cut down the old fence and put up a new fence. I paid the kids to lug rocks, and now we have a new fire pit and a strange, lumpy spot where the old fire pit used to be. My husband pretended to agree that this plan made sense. The first firefly moved into the living room. We ate outside and drank domestic beer. A golden weekend.

MONDAY
Muffaletta sandwiches, fruit salad in DORAMELON

Monday was Dora’s birthday, but her party was the next day. However, we had a stray watermelon, so I carved it up, and added sliced mango and strawberries to the cubed watermelon.

As I’m carving it, Irene comes by and says indignantly, “How come you didn’t make one of those for meeee on myyyyyy birthday?”
I said, defensively, despite myself, “Because it didn’t occur to me! I think of things when I think of them! And anyway, your birthday is in April! They weren’t even selling watermelons then!”
She says, “Yes, they were.”
Me: “They were?”
Irene: “Yeah. You made me a watermelon pirate ship, remember?”

Irene, in happier times

Creep! They’re all creeps. Several others came by and made their creepy watermelon demands, so I ended up promising all of them, one by one, that when it was their birthday, I’d make them each a watermelon with “Dora” carved in it, too. Fair’s fair.

We had muffaletta sandwiches, or some approximation thereof. All I could find was sourdough bread, and there were no complaints. I bought honey ham, genoa salami, a little prosciutto, pepper salami, hot capocollo (I checked the package, and that’s what it says. Not capicola), hot calabrese, hot richard, and provolone.

Then, I put one jar of giardiniera vegetables, a can of black olives, and a small jar of green olives into la bella machina, gave it a few whirs, and we had olive salad. Hot damn.

It’s a party on bread, confetti and everything! Some of the kids also put mayo on their sandwiches, but I thought the olive salad covered all the bases, sandwich-wise. I suppose you could drizzle it with olive oil, if your olive needs had not yet been met.

TUESDAY
Chicken shawarma, ice cream pies

For her party, the child wanted shawarama. That’s a can do. They had these weird boneless chicken legs in five-pound bags for $4.99. Not being made of stone, I bought three bags, even though I’ve never heard of boneless legs before. It’s a little weird.

I had a recipe that called for two pounds, which I had scaled up to eight pounds, and then I tripled it for fifteen, and . . . it was a lot of meat. We had to marinate it in a garbage bag. I mean, it’s just a bag. So what if it’s called “garbage?”

We set it to marinate Sunday night, actually, and I don’t know what happened, but, because the food processor makes things a little too easy, we ended up with enough onion to fill a minor league stadium. You could have marinated meat in the smell alone.

Here’s the marinade, a simplified version of the NYT recipe. This is enough marinade for about eight pounds of chicken and four or five red onions:

1.5 cups lemon juice
2 c olive oil
4 tsp kosher salt
2 Tbs, 2 tsp pepper
2 Tbs, 2 tsp cumin
1 Tbs red pepper flakes
1 tsp cinnamon
2 Tbs minced garlic

When you’re ready to cook, oil a rimmed pan and lay the chicken and onions on with a little of the marinade. Cook at 425 for about forty minutes, until the edges of the chicken are crisp. Let it cool a little and then slice or break it up. It should be ridiculously tender.

We served it with triangles of pita bread, black and kalamata olives, wedges of tomato and cucumbers, feta, fresh parsley, and plenty of yogurt sauce. Here’s the yogurt sauce recipe:

32-oz tub of full fat Greek yogurt
1/4 cup lemon juice
salt and pepper
2 Tbs. minced garlic

Sadly, I got zero pics of the shawarma or the ice cream pies, which Dora made with mini graham cracker crusts, ice cream, whipped cream, chocolate sauce, jimmies, candy, and cherries. She made individual pies so it would be easier to tote up the carbs for Lucy. I do love my kids.

WEDNESDAY
Nachos

I threw together chips topped with ground beef and taco seasoning from envelopes, shredded cheese, and salsa and sour cream on the side. I started to take a picture and said, “Ohh, this doesn’t look very good.” So the kids helped it look better.

Thanks, kids!

THURSDAY
Korean beef bowl, rice, peas

I made a quintuple recipe of this old standby. Thursday afternoon sorely tried my patience. Sorely. I was terribly grateful for how easy this dish is. Cook up de meat, put in the stuff, done. Pot of rice, choppy-uppy-scallions, done. Sesame seeds. I put out peas on the side for no particular reason.

Here’s a pic from previous times:

This is also a good meal to make in the morning and keep in the slow cooker all day. All the better if you make rice in the Instant Pot. Put them food robots to work!

FRIDAY
Pizza

Five large ones. See if I don’t.

***

I’m gonna skip the carbs this week, because there were so many meals I didn’t write down. At one point during the week, Lucy had a frozen pizza, two marshmallows, and a popsicle for dinner, because we knew how many carbs there were in a frozen pizza, two marshmallows, and a popsicle. And that’s how you diabetes!

What’s for supper? Vol. 131: Paint with all the colors of the food!

Lots of pretty summer food this week! Here’s what we had (carbs at the end). I struggled mightily with the photos in this post. If they turned out sideways or upside down, it’s because WordPress is evil, and no other reason.

SATURDAY
Burgers, chips, salad

No pics, but mighty tasty, cooked on the grill.

SUNDAY
Grilled clams in wine sauce, grilled chicken, grilled corn; ice cream and berries

This was a glorious meal. Damien went out for chicken and corn to grill, and discovered that clams were a dollar a pound, so he bought many pounds.

Here cleaned the clams, then made this sauce:

Coarsely chop a big onion, and saute it lightly in a little olive oil and a small pinch of red pepper flakes. Add salt and pepper. Once cooked, add a 1/4 bottle of white wine and two sticks of melted butter.

Then put the clams on the grill and let them cook, without turning them, until they pop open. Then put them in a bowl and cover them with the sauce.

You guys, they were so good. I’m predisposed to any kind of seafood, but the flavor of that sauce was out of this world.

The chicken was also fabulous! A sweet char on the outside, juicy on the inside, and the combination worked well. Really good outdoor food.

Here’s the rub he made, for 20 chicken thighs:

1.5 cups brown sugar 1.5 cups
.5 cups white sugar
2 Tbs chili powder
2 Tbs garlic powder
salt and pepper

Then he grilled it all!

 

The corn, you can grill right in the husks until they’re charred, and it comes out so very sweet and juicy.

We buttered it and sprinkled it with chili lime powder.

Look at the carnage. Look at that lake of butter and wine! I completely shamed myself with the number of clams I scarfed down.

We had it with cans of Narragansett Beer, Made On Honor.

Dessert: vanilla ice cream with blueberries and strawberries. Oh sweet, sweet summertime (almost).

MONDAY
Pulled pork sandwiches, apple-cabbage-broccoli slaw, steak fries

This meal looked nicer in person, I promise. I put a pork shoulder in the crock pot with a can of beer, half a jar of jalapeno slices and juice, some minced garlic, and salt and pepper. Possibly an onion.

I really wanted to use my new used food processor, but all the recipes for broccoli slaw that I found online started with “take one bag of broccoli slaw,” and people who write stuff like that should feel bad about themselves. I guess they can follow up with a cake recipe, with first ingredient: cake. Then they can mentor some young people and advise them that the best way to find a job is to make up a resume in which they describe their current successful career. Bah!

So I took slaw matters into my own hands and made this:

I fed into the food processor:

Half a head of red cabbage
one pound of broccoli, stem and florets
two cored green apples with skin on

Then I mixed that up with:

1/3 cup mayo
1/4 cup lime juice
1/4 cup white sugar
chili lime seasoning
It didn’t strictly need the sugar, with the apples in there, and I’ll probably skip it next time. I thought it went very well with the pulled pork, and Damien liked it, too. The rotten kids wouldn’t even try it, even though I told them about the sugar.
TUESDAY
Sausage, mushroom, and cheese omelettes; hash browns

Normally, I can make omelettes. The trick is not to turn it too soon, but the real trick is to have a decent pan, either nonstick or stainless steel. Then I go through a stage of self-recrimination where I demand to know why I thought it would be quick and easy to whip up twelve omelettes to order. But normally, I can make omelettes.

Well, not today! The damn things just wouldn’t hold together. This was the very best one I made, and it’s a tough little beast:

Then Damien came home and had pity on me, so he made his own. Guess what? This is how his turned out:

I think it was the eggs. I think they froze and then thawed, and they turned against us. We need this entire generation of eggs to die out before we can ever have omelettes again.

WEDNESDAY
Pork ramen

Chicken ramen with sliced pork, mixed vegetables, sriracha sesame seeds, soft boiled eggs, and a little dulse (seaweed), with crunchy noodles. Good stuff.

I took some boneless pork chops and sauteed them in olive oil. When they were almost done cooking, I gave them a good dousing with soy sauce, then finished cooking, and sliced them thinly.

THURSDAY
Chicken drumsticks; homemade tortilla chips with corn and bean salad

We had to be out around dinner time, so I made the food ahead of time and served it cold. The drumsticks, I just drizzled with olive oil, salt, and pepper, and roasted them.

 

I still have a ludicrous backlog of tortillas, so I cut them into triangles, tossed them with olive oil, and sprinkled them with chili lime powder. I spread the triangles in shallow pans and baked them for . . . I dunno, a while. A good idea, but the execution left something to be desired. These really need more room, and more shuffling around, then I had time to give them. Still, not bad. I made them as a delivery device for this pretty corn salad I made:

I mixed together:

12 oz sweet corn
a can of black beans (1.5 cups)
a bunch of chopped cilantro
a 10 oz Ro-Tel diced tomatoes with chili, lime juice and cilantro
1/2 small red onion, diced (1/3 cup)
plenty of salt, pepper,  and chili lime Taijin seasoning
and probably 1/4 cup of lime juice
and set it to cool in the fridge for a few hours.
I thought it was really good! Lots of flavor and crunch, and a refreshing way to eat vegetables. Sweeter than I expected. I would not be ashamed to bring this to a potluck, either.
FRIDAY
Tuna noodle casserole

Shh, don’t tell the kids. We’re making steaks and eating them all by ourselves, in honor of the Sacred Heart.

Here come the carbs!

HAMBURGERS:

hamburger: 0

ketchup 1 Tbs 5g
mustard: 0
pickles:0
bun: 23
15 chips: 16
mixed greens: 1

PULLED PORK:

pork: 1

1/2 deli roll (L’Oven Fresh center split deli roll): 19.5
10 steak fries: 36
ketchup 2 Tbs: 10

OMELETTES:

2 Season’s Choice hash browns: 42

ketchup: 2 Tbs, 10
eggs: 0
butter: 0
sausage: 0
1/4 cup cheese: 1g

RAMEN:

1 package Top Ramen, chicken flavor: 26
Pork cooked in olive oil and sesame oil: 0

soft boiled egg: 0
1/4 cup mixed asian veg: 2

CHICKEN, CORN SALAD:

chips:

2 medium tortillas, 16 chips: 48

olive oil: 0
Tajin seasoning: 0
drumsticks:
chicken, oil, salt, pepper: 0
bean and corn mix:
12 oz sweet corn: 64
black beans,1.5 cups: 72
cilantro: negligible
10 oz Ro-Tel diced tomatoes with chili, lime juice and cilantro: 15
1/2 sm red onion (1/3 cup): 16
salt, pepper: 0
lime juice: 0
Taijin seasoning: 0
Makes about 4.5 cups;
64 + 72 + 15 + 16 = 167
18.55g per half cup

TUNA NOODLE:

1-1/4 cups dry egg noodles: 38
tuna: 0
cream of mushroom: 1/2 c : 11
1 oz chips: 16
1-1/2 cups corn flakes: 39

mayo:0
ketchup,  1 Tbs: 5
vinegar: 0

What’s for supper? Vol. 130: Spiedie trial

I don’t know which of you bastards put a hex on me, but nothing I cooked came out well this week. Also my best cow went dry and the tallow kept lumping on me no matter how I boiled it. And I lost my best mob cap. But I did go running every single day this week, seven days in a row! Now I have a . . . strained toe tendon? Or something? This doesn’t mix well with lots and lots of driving. Ow. But still, I ran.

Here’s what we ate, carb counts at the end:

SATURDAY
Chicken strawberry salad with almonds

I seem to remember my husband made this while I . . . did something important. Probably lay down. I think he roasted the chicken in the oven, the served it with mixed greens, sliced strawberries, feta cheese, toasted almonds, and balsamic vinegar. This dark picture doesn’t do justice to how pretty this meal was, even if the almonds did get a little over-toasted:

It was not easy for me to make the transition to seeing fruit as a natural part of savory meals, rather than as dessert, but once you put balsamic vinegar on fresh strawberries, you’ll never go back.

SUNDAY
Spiedies, peppers and hummus

I couldn’t find my excellent spiedie marinade recipe, so I made one up, and it just wasn’t as zippy.

2 tsp red pepper flakes
red wine vinegar 1/2 cup
1.5 c oil
1/4 cup lemon juice
salt and pepper
1.5 tsp mint
1 Tbs minced garlic
2 Tbs sugar

I think I’ve used one with lemon zest in the past. This was good, just not amazing. I cubed a boneless pork loin and set it to marinate early in the day, and then the kids put it on skewers (soaked in water to keep the meat moist) and my husband grilled it in the evening.

We served it on toasted rolls with mayonnaise, and had raw peppers and hummus on the side.

Operation Enough With The Chips All The Time proceeds apace.

MONDAY
Hot Dogs of Many Nations, nacho chips, grilled corn, watermelon

We didn’t want to trivialize the memory of our fallen heroes by grilling hamburgers, so we had hot dogs after the parade, instead.

I put out an assortment of toppings: Ketchup, mustard, relish, sauerkraut, chopped cukes, grape tomatoes, diced onions, pickled pepper rings, blue cheese, celery salt, sliced pickles, buffalo sauce, and chopped scallions, if I remember correctly, which I never do.  Several of the kids had a Chicago hot dog, which is  yellow mustard,  pickle relish, onion, tomato, pickle, peppers, and celery salt.

My favorite: Blue cheese, buffalo sauce, and scallions.

I think it’s actually supposed to be chives, but whatever. It’s yuhm.
We like grilling corn on the cob slowly right in the husks, which makes it immensely sweet and juicy, but I forgot, and had the kids shuck the corn. So Damien grilled it anyway, and we buttered it, then sprinkled it with chili lime powder.

It was supposed to be ice cream pie for dessert (you mash up ice cream with a potato masher until it’s soft and spreadable, then spread it in a graham cracker crust, and dress it up with chocolate sauce, peanut butter, marshmallows, whipped cream, candy, sprinkles, nuts, cherries, whatever, and then freeze for a couple of hours) but we forgot to make it, so we just had ice cream.

TUESDAY
Taco Tuesday

I didn’t take any pictures. I did add the chili lime powder to the meat, and it made it much brighter and more interesting. I was also starving because we had the final high school concert of the year and ate super late. I also added chili lime powder to a can of refried beans I had for lunch the next day. I keep thinking it’s not very good, but then I keep using it, so I guess I like it.

WEDNESDAY
Cobb salad

This is a cute meal. I took my biggest pan and arranged stripes of chopped bacon, sliced avocado, halved hard boiled eggs, grape tomatoes, chopped cucumbers, chopped Romaine lettuce, and diced chicken.

It was okay. I made the chicken in the instant pot and basically just steamed it in lemon juice, which made it kind of damp and lemony, which is not my absolute favorite way to enjoy chicken. Oh well. I left my feet in the picture to prove that I’m not one of those fancy food bloggers who doesn’t have feet.

THURSDAY
Pork ribs, coleslaw, some kind of rice thing

The pork, I seasoned generously with salt and pepper and put it under a hot broiler in a pan with some drainage, and turned it once.

I planned to make biscuits, only my planning didn’t extend to having flour in the house, so I decided to make risotto instead, which doesn’t really go with coleslaw, but it didn’t matter because I was also out of parmesan cheese, so it wasn’t really risotto.

I sauteed two diced Vidalia onions in olive oil with salt and pepper and a tablespoon of minced onion in the Instant Pot, then added four cups of white rice, and stirred it up until the rice was opaque. Then I added eight cups of chicken broth, closed the lid and valve, and set it on high for seven minutes, then did a quick release. Heck, everyone ate it. They kept asking me if it was flavored rice or brown rice, and I kept telling them to shut up.

FRIDAY

It seems we have some kind of effing potluck to go to. We were supposed to have scrambled eggs and hash browns, which is not all that great, but at least we wouldn’t have to talk to anyone or put pants on. Effing potluck. What do you recommend that requires almost no effort on my part and that pairs well with a bad attitude?

And now for the carbs:

SPIEDIES:
roll – 39 or 40

pork: 0

2 tsp red pepper flakes 2g

red wine vinegar 1/2 cup: 8 Tbs
1.5 c oil
1/4 cup lemon juice
salt and pepper
1.5 tsp mint
1 Tbs minced garlic]
2 Tbs sugar: 25.2
——-
2g per Tbs, 2 Tbs per kebab
hummus: 2 Tbs, 4g
1/2 yellow pepper: 6
marinade: 4
l’oven Deli roll: 39
—–
53
dessert:
ice cream 2/3 c rocky road Hannaford: 23
choc sauce1 Tbs: 12
1/3 cup marshmallows: 11.5

3 Reese’s peanut butter mini cups: 15

2 maraschino cherries: 4
_____
65.5
supper and dessert: 118.5

HOT DOGS:

1 hot dogs: 3

1 frankfurter buns: 21
2 Tbs ketchup: 10
mustard: 0
2 Tbs chopped onions: 8
5 grape tomatoes: 1.55
pickles: 0
1/4 cup chopped cucumbers with skin: 4
corn on the cob: 17
chili lime powder: doesn’t want
butter: 0
11 nacho chips: 15
watermelon, 1 cup equivalent: 46

COBB SALAD:

chicken cooked in lemon juice: 0

romaine lettuce: 1
avocado: doesn’t want
5 grape tomatoes: 1.6
bacon: 0
cukes: .5
hard boiled egg: 0
balsamic vinegar, 2 Tbs: 8
11.1 carbs
12 tsp iced tea powder (3 c): 54
total meal: 65.1

PORK, COLE SLAW, RISOTTO:

pork, salt, pepper: 0

cole slaw:

1  head cabbage -72 g
1 cup mayo -1.3 g
1 1/2cup white vinegar -0 g
1/2 cup.lime juice 8.23 g
10 carrots 8 g
1 cup sugar- 200 g
Total carbs: 289.53

risotto:
rice 4 cups uncooked: 576

chicken broth 8 cups: 4

olive oil: 0

2 vidalia onions: 32

garlic minced 1 Tbs: 3 g
salt and pepper: .5 (1/2 tsp pepper)
rice: 615.5 for ten cups of cooked risotto

about 61.55g per cup

What’s for supper? Vol. 93: Bei mir bist du shwarm

In which I cook and complain my way through another week. Join me, won’t you?

SATURDAY
Hamburgers, chips

Saturday seems like so long ago, and yet the week flew by. Good thing I wrote down meals so there’s some evidence the week even existed.

Speaking of which, have I told you lately how much it helps to have a meal plan blackboard? I’m not the super organized type [the universe chuckles mirthlessly, choking back a sob of agreement], but I lurve my blackboard menu. I have one similar to this one hanging in my kitchen. Some days, there is no more wonderful feeling than lifting up your eyes and seeing right there in black and white what you’re supposed to be doing. One damn thing settled, anyway.

***

SUNDAY
Chicken shawarma, grilled baby eggplant

This meal never fails. We usually use this recipe from the New York Times and cook boneless, skinless chicken thighs in the oven. (Note: If you want to save a NYT recipe, copy it for your records now! You only get a certain number of free views, and you’ll definitely want to return to this one repeatedly.) I set the meat marinating, and then we went to the beach, where the water is clear as clear can be, the salamanders are plentiful, and everything is nice.

It’s a pond at the peak of a series of hills, so I suppose the water is all fresh and new.

This time, for the shawarma, we used the same marinade but cooked bone-in thighs with skin on the grill. The marinade didn’t permeate the meat as much as it does when it’s skinless, of course, but it was a reasonable trade-off, as the skin was fabulous.

We also cooked up the red onions from the marinade.

We may have told the kids to go sit down for dinner and then stood out by the grill sopping up marinade with pita bread for a good ten minutes while the chicken “finished cooking.”

We served it with pita bread, four kinds of olives, feta cheese, cucumbers, a variety of tomatoes, and yogurt quivering with crushed garlic, lemon juice, and fresh parsley.

This is one of those meals where, if you were an ancient Roman elite guy and you were rich and happy and well-respected and you just ate the shawarma, you’d start to think about warm baths and sharp blades, because it’s all downhill from here.

I am fun!

We had these cute little baby eggplants. It says on the internet that baby eggplant skin is tender enough to eat, but it kind of wasn’t. We sliced it pretty thick (the long way, so it wouldn’t fall through the grill. We need one of those veg basket things), then brushed it with olive oil and sprinkled on salt and pepper, and put them on the grill.

Not bad, not ravishing. Looking at the eggplants, that was ravishing.

Impudent strumpets.

***

MONDAY
Chicken nuggets, broccoli

I chose an easy dinner because Monday night was ANNUAL OPERA AND FANCY SNACK NITE!! Last summer, we showed the kids Don Giovanni, which we all, even the illiterate ones, enjoyed immensely. I really wanted them to see The Marriage of Figaro, but it seemed like we should watch The Barber of Seville First. We set up a free trial of Met Opera On Demand. I dunno, I almost fell asleep. Rosina could go suck an egg. Maybe I just wasn’t in the mood for a bunch of people fussing over letters. Anyway, we assembled fancy crackers and an assortment of cheeses (brie, sharp cheddar, some kind of herbed gouda or something, and some honey goat cheese), mini eclairs, rolled chocolate wafers, and cherries and strawberries. This is where Aldi really shines.

Look how cultured:

The kids enjoyed the opera more than I did, so that was a win. But I want to watch The Marriage of Figaro next! Or Carmen. I’ve never seen Carmen.

***

TUESDAY
Pizza

Tuesday escapes me. I imagine we were running around.

***

WEDNESDAY
Chicken pesto pasta salad

I had high hopes for enchiladas on Wednesday, so I started some pork in the slow cooker with a can of Coke, half a jar of jalapenos, about six cloves of minced garlic, a chopped onion, salt, pepper, and maybe some chili powder. It cooked allllll day and smelled better and better and better, but then I had to go run 2.3 miles, do some writing, do an interview for SiriusXM radio, drive some kids to work and appointments, finish writing in the library, go home, and drag a washing machine, a TV, and a bunch of demolished cabinets to the dump (and got some dump mugs!), and then I realized I had promised to take four kids out for haircuts. So there was No Time For Enchiladas.

Instead, I poached about five chicken breasts, then cubed them and mixed the chicken up with bowtie pasta, olive oil, chopped fresh basil, minced garlic, a ton of parmesan cheese, salt and pepper, and some jarred pesto sauce just to help it along, because we all need a little help.

Tasted more interesting than it looks. Oh, pesto, you’re so fine, you’re so fine you blow my mind.

***

THURSDAY
Pork enchiladas, chips and salsa

All Thursday, the spicy pork howled and clamored from the fridge to be brought forth into new life as enchiladas, and it would not be denied. So fine, I dragged out the meat and shredded it onto a shallow pan, then browned it up until it was a little crisp under the broiler.

I more or less followed Pioneer Woman’s instructions for enchiladas, dipping both sides of the tortillas in warm sauce, then rolling them up with meat, cheese, and onions, and topping them with more sauce, cheese, green onions, chili powder, and tomatoes. I made some with red enchilada sauce and some with green, and served it with sour cream. Probably the green onions would have been better added after the enchiladas cooked, ooops. They were still divine.

A little gummy on the ends, but who isn’t?

***

FRIDAY
Mac and cheese

I’ll probably use this Instant Pot recipe for mac and cheese from Copy Kat recipes. It’s not anyone’s favorite, but it’s so very easy.

I’ll tell you what, I worked too freaking hard this week, and I am pigzausted. That’s like exhausted, but pig. So much running around, so many appointments and shows and concerts and trips and extra jobs and trotting back and forth and back and forth like a wind-up toy. I think I’ll declare next week lump it or leave it week. Frozen burritos all around, and keep ’em coming.