Tag: ground turkey

What’s for supper? Vol. 370: Meatball style

Happy Friday! I’m sitting outside the library typing in my car, because it has been and continues to be That Kind Of Week. Despite the week’s worst intentions, we did manage to have a few tasty meals, though. Read on!

SATURDAY
Hot dogs and chips

Into every life, a little hot dog must fall. I happen to love hot dogs and would serve them once a week if I could get away with it. Alas. 

But piping hot, natural casing hot dogs are just so good. The only thing that could make this better is a little sauerkraut and the square kind of bun with the ends all torn up and inhabiting a space just barely this side of food, rather than some kind of cotton batting. And the bun should be steamed like at a baseball game. And I guess maybe a plate, but that is negotiable.

SUNDAY
Spaghetti and meatballs, garlic bread, salad

On Sunday, I faced my fate and made dinner for the youth group. Actually I made the meatballs Saturday night, because everything always takes longer than it should, and I wanted to have that part squared away. 

As you can see, I put them on baking racks and cooked them in the oven, which is the fastest and tidiest way to make a large amount of meatballs. 

On Sunday, I chopped up a bunch of carrots and cucumbers and made a bunch of garlic bread and a quadruple batch of brownies, and then I dragooned Clara into helping me lug it over to the church basement, where I started a giant pot of water heating up, and prepped everything. 

It was completely delightful to be back in an industrial kitchen. The dank smell of propane and the sharp smell of stainless steel, the faint milky stank of the giant refrigerator, the no-nonsense aprons, the vast rolls of plastic wrap, the capacious ladles, the quantity of tongs. I don’t even know how many kitchens I’ve worked in, but it’s a lot! My natural habitat. 

HOWEVER, it’s been a while, and I did forget just how long it takes for one of those massive pots of water to boil. It was a nail-biter (not literally. We are very sanitary here, and we keep our paws out of our mouths), but I did get the pasta cooked just in the nick of time.

The church hall, where the kitchen is, has some bathroom issues they’re working on, so the group was eating in a separate building on the second floor, rather than next to the kitchen. So we lugged over a big pot of sauce and meatballs, a big bowl of spaghetti, the pans of garlic bread, the salad, several jugs of juice, salad dressing and grated cheese, and a big platter of frosted brownies. They offered to have us eat with them, but we decided instead to skulk back to the kitchen and clean it in peace, and then we went home to eat. I did sign up to make another meal in a few months, but I think I’m gonna serve something cold next time. I can cook or I can lug, but I don’t want to do both. 

I had also made spaghetti and meatballs for the people at home, and the best way to describe the situation we found ourselves in at the end of that day is: That sure was a lot of meatballs.  

MONDAY
Meatball subs, raw vegetables

Truly, a lot of meatballs. I had been planning to make spiedies this week, but I put the pork back in the freezer and used the rolls for meatballs subs. 

And I made a giant platter of raw vegetables, because I’m half rabbit these days. 

TUESDAY
Pizza

Tuesday I had a longish trip in the morning and came back feeling pretty floppy, so Damien made these pizzas: One pepperoni, one cheese, and one, you’ll never guess, or maybe you will guess: meatball. 

This may or may not have been the last of the meatballs. Either the last of them went on the pizza, or the last of them pissed someone off and they threw them away. Doesn’t matter which one. I feel like justice was served, meatball style. 

Also on Tuesday, I started boiling my maple sap. I made some dumb mistakes storing it, and I don’t want to talk about it, but I found myself at a crossroads, so it was boil or nothing, and for various other reasons that I also don’t want to talk about, it was also boil inside or nowhere. I started out with about four gallons

and let them simmer for several hours, until it was time to go to bed, and I had this:

and then the next morning, I started boiling it again until it reached 220 degrees, and I got this:

Nice color, intense flavor, plenty thick, not much of it! I’m still collecting sap and hope to have a second boil this weekend, and I’m thinking of making what I’ve got into maple walnut ice cream. 

WEDNESDAY
Italian wedding soup, pumpkin muffins

And now for something completely different! A  . . . different kind of meatball!!!!

Ground turkey was $3/lb., so I made a one-and-a-half recipe of this Sip and Feast version of Italian wedding soup. The changes I made were: Skipped the celery because I accidentally ate it all (see: rabbit), I used kale instead of escarole because I remembered the recipe wrong when I was shopping, and I used orzo because I did buy acini de pepe specifically for the soup, but it disappeared when it came home and nobody knows how. 

It’s oh such a pleasant, nourishing soup, though. First I made the meatballs, which I baked on parchment paper. Then you chop and sauté your veggies. (I threw the onion and carrots in the food processor, which doesn’t make the most elegant results, but it does the job.)

Then add chicken stock. You’re supposed to add the pasta now and then the meatballs and then serve, but I was making soup in the morning and didn’t want the pasta to get mushy, so I put the meatballs in and let it simmer all day, and then added the orzo shortly before dinner. Turned out perfect. Lovely, lovely soup. 

It would have been great with hot, crusty bread or some garlic knots, but what I had on hand was muffin ingredients, so I made a batch of these pumpkin muffins 

Jump to Recipe

This recipe makes two loaves or 18 muffins, and I have made dozens of times, and it only turned out bad one time that I can recall. 

They are just tender and pleasant, nothing earthshaking, but reliable and a great way to round out a meal. 

Sometimes you want something that is the same all the way through. No tricks! Just muffin. 

I had a little more parmesan cheese to top the soup (the meatballs also have grated parmesan in them) and it was a very fine meal. 

Also MILLIE came home on Wednesday! so I brought her a few muffins and she gave me a sewing machine. So nature has been restored. 

THURSDAY 
Japanese chicken thighs, rice, cucumbers; strawberry rhubarb pie and peach pineapple pie

Thursday some of the kids had dentist appointments, and the driving situation was such that I decided it made more sense to just keep those kids home for the rest of the day. Which they thought was a great idea until the middle schooler realized she was missing the Pi recitation contest at school, because March 14 is Pi Day, and she hadn’t exactly been working hard to memorize pi, but she had definitely been stressing out about it, and now she was missing it. So I was more or less forced to make a couple of pies. 

The truth is, I’m almost always on the verge of making pies, and it takes very little to push me over the edge. 

First I made a sauce for the chicken, though. It’s nice and easy – you just throw everything into a pan and get your resident nine-year-old to stir it for you until it thickens up. This particular child approaches cooking just like I do: Recipes are all very well, and of course it would be nice to end up with something that tastes good, but the main part is staring at the pan and thinking about why bubbles are like that. 

This is the recipe I used, which is intended for chicken yakitori, which is pieces of chicken on skewers. Someday I will actually make that, but in the mean time, the sauce is top notch. I actually double the amount of fresh garlic and ginger, and I stand by that. When it was close to dinner time, I lined a pan with parchment paper, tossed the chicken thighs in the sauce so they were all coated, and just cooked them in a 350 oven for maybe thirty minutes. 

Juicy and delicious. If I had been cooking the chicken by itself, I probably would have turned the heat up, and maybe broiled it at least at the end, but I was also baking some pies, so we all had to make some compromises. The chicken was great, I just would have liked the skin a little more crisp. 

The flavor was tremendous, though. As you can see, I made some rice and cut up a bunch of plain cucumbers. I had made a triple batch of the sauce and saved out a third of it, and served it on the side for dipping and for the rice.

Make the sauce! It’s so good.

So now the pies. I made a double recipe of this pie crust

Jump to Recipe

and made the mistake of thinking to myself, “My pie crust always turns out so good. I should make a video to show people how I do it.” So of course you know what happened. The frickin’ stuff would not hold together, and it was just a crumbly mess. No idea why. (I do know why:  Not enough water. The mystery is, why didn’t I add more water? I don’t know.)

I managed to roll out two bottom crusts and get them in pie plates, and then I had to figure out the filling. I did NOT want to go to the store, so I found a can of sliced peaches and a can of crushed pineapple in the cabinet, drained them, and added a cup of sugar, half a cup of flour, some cinnamon, a little lemon juice, a little vanilla, and some butter on top

You can see the raggy-ass crust I was dealing with here. I did manage to piece together a lattice top, which looks difficult but is super forgiving once it’s baked, especially if you brush it with egg and sprinkle it with sugar. 

Then I dragged out the rhubarb I threw in the freezer last summer and chopped that up.

I toyed with the idea of a rhubarb pear pie, and I still think that sounds good, but also like a good way to go to a lot of trouble making a pie that only you eat, which doesn’t serve anybody’s purposes, except possibly — no, really nobody’s. 

So I settled on strawberry rhubarb, and asked Damien to bring home some strawberries. This does not count as going to the store, because we also needed milk, and half-and-half, and various things, and a little Spongebob figurine for the sea monkey tank, and so on. I more or less followed the Sally’s Baking Addiction recipe for the filling. I have such mixed feelings about old Sally. She gives you SO much detail, and she’s so bossy about every little thing, but on the other hand, she indisputably knows what she’s talking about. I bet she never gets stuck with meatballs for four days.

I only had a little crust left because, well, I had eaten a lot of the dough. So I rolled it out and, remembering how pretty the elite pita turned out last week, I used the swirly embossed rolling pin, thinking it might turn out decorative and ornate, maybe? 

Probably if the dough had been more supple, I would have had something, but as it was, the crust just came out looking less decorative, and more like I don’t know how to make pie crust, which allegations I cannot beat. 

Blorp.

It was delicious, though. Sweet and tart and tender, and honestly the crust was great. Not beautiful, but very flaky and tender. 

The peach pineapple one came out looking a little more respectable, except I overbaked it by a few minutes

And it tasted . . . exactly like what it was. If I were trying to sell this recipe, I’d say it was a nostalgic throwback to those cans of fruit cocktail that mom used to serve for lunch. Not bad! Just not terribly sophisticated. No regrets, because we had pie. 

My other big excitement on Thursday was that I got a big load of pressure treated wood from Facebook Marketplace. I’m really gonna make that walkway across the marsh!

Here’s the spot I want to span:

and here’s the two piles of wood I have to work with:

Some of the short pieces are pretty thick, so I might be able to use them as supports to go underneath; or I might scout around and see if I can find a fallen tree, and cut that into sections; OR, I might get some barrels and use those. It’s about sixty feet of space and I really think I can do this, and then the stream will be so much more accessible. Right now it’s an adventure with thorns and muck, and it’s worth it, but sometimes you just can’t make yourself do it. 

But imagine if I had a lovely wooden walkway, and maybe a string of lights and a birdhouse or two? Maybe.

FRIDAY
Tuna burgers, tater tots

There is some kind of terrible dance recital this evening. I would really just as soon stay home with the kids and make precious memories of watching TV, but that’s not how you get a free T-shirt, so I guess we’re going. 

If I have time, I will make tuna burgers, which is one drained can of tuna, one egg, and half a cup of breadcrumbs, plus whatever seasonings you want, and then you form them into four patties (or possibly two, per can? I haven’t made this in a long time), and fry them gently in oil until they are brown on both sides and hot all the way through. I think exactly two people in the family like tuna burgers. I did buy tater tots, so that should get me something. 

This will only be possible if we can get the car started, though. I’m currently outside the library sitting in a dead car, waiting for Damien to come rescue me again. Such. Is. Life. At least we had plenty of meatballs.

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Pumpkin quick bread or muffins

Makes 2 loaves or 18+ muffins

Ingredients

  • 30 oz canned pumpkin puree
  • 4 eggs
  • 1 cup veg or canola oil
  • 1.5 cups sugar
  • 3.5 cups flour
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • oats, wheat germ, turbinado sugar, chopped dates, almonds, raisins, etc. optional

Instructions

  1. Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.

  2. In a large bowl, mix together dry ingredients.

  3. In a separate bowl, mix together wet ingredients. Stir wet mixture into dry mixture and mix just to blend. 

  4. Optional: add toppings or stir-ins of your choice. 

  5. Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves. 

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Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

What’s for supper? Vol. 352: I’ll die with a challah in my hand, Lord, Lord

Happy Friday! Happy Veteran’s Day, sort of! My kids have the day off and they are celebrating by standing around in the kitchen, shouting. HOWEVER, my trip to the neurologist last week was very fruitful, at least potentially. He took me off one of my “feel terrible” drugs, confirmed that another “feel terrible” drug was stupid and useless and I was right to stop taking it, and gave me a prescription for monthly injections I can do at home. The insurance company is still consulting their in-office oracle to see if I’m worthy, but SOON I should be able to start. So I’m excited! I also started using those no-snore nose strips at night, so Damien and I are both sleeping a little better, and I finished Alba Avella’s thirty day yoga for flexibility challenge, and it only took me like ninety days. And I went to confession and I bought a giant bottle of Vitamin D and I’m actually taking it this time, and basically I’m kicking November’s ass. Potentially. 

The cold weather has started in earnest, brr. We’ve had some frost and snow, but I managed to get some last final bulbs in the ground and get my perennial beds prepped for winter before the ground froze, which makes me feel amazing. I trimmed my strawberries and asparagus and covered them with straw and secured it with plastic fencing and bricks, and I made a lovely compost ring around my baby rhubarb.

This is my first time digging into my compost heap, and I didn’t know what I was going to find. I didn’t do anything you’re supposed to do – no turning, no mixing, no careful layering. I just dumped soil and kitchen scraps and duck bedding on it, and sometimes drained the duck water into it. 

So, inside toward the bottom, it is SO RICH. I was afraid it would be, like, just some banana peels and eggshells just hanging out undisturbed, looking at me, like “What?” But everything has decomposed really nicely, and the soil is like chocolate. Amazing.  What a world. 

I also gathered up the last of the marigold, cosmos, and sunflower seeds. I’ve been saving, drying, and storing flower and vegetable seeds for a few months, and it feels better than money in the bank.

Which is good, because there is no money in the bank. But I’m going to have a wonderful garden! 

Anyway! Back to food. I did make a lot of yummy cold-weather food this week. Here’s what we had: 

SATURDAY
Pork ribs, rolls, green beans

Church basement ass kinda meal, but I got home super late from shopping, so we get credit for putting hot food on the table. I thought I was buying frozen peas, but they turned out to be green beans, oh well. 

Ribs just seasoned with salt and pepper and roasted quickly under the broiler. The green beans were delicately flavored with salt. No complaints. 

SUNDAY
Quiche, challah, onion soup, pomegranates

Sunday, nobody had to GO anywhere, and Damien and Moe were working on Moe’s car, and the kids were yakking about challah, so I offered to show Sophia how to make it. We each made one batch of dough, and we did a little John Henry thing and I made mine with the dough hook in the standing mixer, and she mixed and kneaded hers by hand. Here’s the recipe:

Jump to Recipe

I ended up using more flour in mine to get it to the elastic texture I wanted, so my loaf turned out a little bigger. I’m not sure if that was the only reason it was bigger, or if it also rose differently? Anyway they both turned out good!

Sophia put sesame seeds on hers

Isn’t it lovely? Not bad for her first challah!

and I just left mine plain

Like I said, it was a little bigger, and I wish I had let it bake longer because it was a little damp inside. 

So hers actually turned out better!  I do love challah. I’m not about to start kneading stuff by hand, though. Gotta save my wrists for Crow Pose.  

I also made a couple of quiches. I used to make quiche all the time, and people got pretty burnt out on it, but it’s been years, so I figured it was time. I bought premade pie shells, which I blind baked. Then in one I put baby spinach, crisp bacon and . . . some kind of cheese, which I tragically cannot remember the name of. It was flavored with rosemary. 

In the other quiche, I put crumbled hot sausage and sauteed mushrooms, and more cheese. 

I basically followed this recipe from Sally’s Baking Addiction, except it calls for half milk and half cream, so I used .. . half and half? I’m no mathemagician, but I think that makes sense. 

They did turn out lovely.

The bacon and spinach one was vastly more popular than the mushroom and sausage one, because bacon. Next time, I’ll just make two bacon.

Then I decided it was cold enough that we really needed soup, so I made some simple onion soup. 

Jump to Recipe

So we had the soup, the quiches, and lots of challah, and it was a cozy, cheerful meal for a cold day.

As you can see, I had a few pomegranates to serve, as well. Pomegranates have many good qualities, not least how you can frighten people who wander into the kitchen and not instantly realize you’re just prepping dinner, and not settling scores

Moe and Eliora came over, and Benny and Corrie made appetizers out of a Halloween kit I bought on clearance. 

Very chic:

I’ll tell you, I got invited to some kind of fancy salon dinner thingy in NY, and if they’re not serving sticky clearance ghost pops, I’m leaving. 

MONDAY
Garlicky turkey meatballs, pork fried rice, kiwi

Monday, ground turkey was still on sale (cheaper than ground beef), so I made Vaguely Asian Meatballs, which Damien and I really like. 

Jump to Recipe

The key is using fresh ginger and garlic, and you can make these with beef, but I vastly prefer the lighter texture of turkey or chicken. This is a great, easy dish to prep in the morning and then quickly cook before dinner. 

So I made meatballs, and then used the leftover pork to make pork fried rice, which I don’t really have a recipe for. I just chop up whatever aromatics and vegetables I’m using and saute them in sesame oil, then dump on some brown sugar and let it get bubbly and dark. This time I threw in some shredded cabbage and carrot and some leftover diced red onion from something or other

Then the diced up meat, then you add your cooked rice, slosh on a lot of oyster sauce, a medium amount of soy sauce, and a little fish sauce, and then I stir in the scrambled eggs. 

Is this how you make fried rice? It’s how EYE make fried rice, and it was pretty popular. I thought it was to sweet, but people liked it. 

I cut up some kiwis and put out some sweet chili sauce for the meatballs, and it was a great little meal, and I used up a lot of leftovers.

TUESDAY
Salad with beef, pears, and goat cheese

Tuesday’s meal was a bit of a disappointment. I had a big hunk of roast beef and I meant to cook it rare and slice it up to serve over salad. I started off okay, by seasoning it heavily and searing it in hot oil, but then I got confused and, rather than roasting it in the oven in red wine where I could keep an eye on it, I chucked it in the Instant Pot and let it cook for way too long. I forget why I did this. Original sin, no doubt. 

So it came out kinda stewed, which is not what I was going for at all. Oh well. So the salad was just mixed greens, your choice of feta or goat cheese and sliced pears, plus some buttery croutons I made with the leftover challah.

It wasn’t a bad meal, but I grieved over what could have been. I adore rare roast beef with greens and pears and cheese. 

WEDNESDAY
Batter fried fish sandwiches, coleslaw, chips

Wednesday I had to face the tilapia again. They keep having this insanely cheap tilapia at Walmart, and I keep trying to find a way that the kids will like it. I figured everyone likes batter fried food, so even though it was a bit of a hassle, I made batter fried tilapia using this recipe . It’s quite simple and if you don’t crowd the pan, it comes out crisp and golden 

I even got nice brioche buns to sweeten the deal, and I served the sandwiches with coleslaw and chips, with lemon and mayo for the fish

I think four people ate it. OH WELL.

I had a lot of leftover batter, so I decided to fry it up as a wad,

and one child who shall remain anonymous sat there eating the fried batter wad despite all warnings that human tummies were not made for such things, and then said child did indeed throw up. On the stairs.  This is honestly my fault, because why would I fry a wad so nice and golden and crisp, and then tell people not to eat half of it? Anyway I cleaned the stairs. 

The good news is, I still have plenty of tilapia in the freezer!

THURSDAY
Nachos, beans and rice with collards

Thursday was just plain old nachos. I made one pan with chips, unseasoned beef, and cheddar cheese, and one pan with chips, seasoned beef (I think salt, pepper, garlic powder, cumin, chili powder, and paprika), cheddar cheese, pepper jack cheese, jalapenos, scallions, and a little chili powder on top. 

I noticed we had some leftover plain cooked rice from the fried rice, so I decided to make beans and rice

Jump to Recipe

Just very quickly, but I thought it was tasty. I just used the Instant Pot to saute some chopped onions in oil with salt, pepper, garlic powder, some chili powder and lots of cumin, and then I threw in the rice, a can of black beans, and a can of tomatoes with chili peppers. Then I remembered I still had some collard greens in the garden, so I chopped up a bunch of those and threw them in as well, along with a little liquid smoke, and just let it mingle for a while. Not bad at all. 

I’m not crazy about nachos, at least not the way I make them. They’re kind of “neither fish nor fowl” food. I like either having a readily identifiable portion of food, like a chicken thigh or a stuffed shell or something; or else if it’s going to be just a sort of food area that you can scoop from, I want it to be the same all the way through, like soup or casserole. But nachos are so disorganized and variable. They’re just a mess. I’d rather have a taco, and I don’t even like tacos that much. I did like that beans and rice with collards, though. I’m totally sold on liquid smoke. I used to feel like it was cheating somehow, but now I just feel like I like liquid smoke. 

FRIDAY
LOBSTAR? 

LOBSTAR INDEED. Dora is the manager of the fish counter at the supermarket, and she’s been promising anniversary lobsters, but her roommate got covid, so it got postponed. But this morning, she delivered! They’re scrabbling around in the fridge right now. The kids will have tuna boats and potato puffs, and Damien and I will have steamed lobsters and let’s face it, potato puffs. Potato puffs with drawn butter and fresh lemon, how bow dah. 

Oh, so I gathered up the last of my butternut squash. 

We do like it mashed, and we do like it roasted with other vegetables (maybe brussels sprouts, which is the very last thing left in my garden still to be harvested). I haven’t made butternut risotto in a while, but that’s good stuff. Maybe this year is the year I’ll finally make butternut bisque. But I would love to hear your suggestions! 

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Challah (braided bread)

Ingredients

  • 1.5 cups warm water
  • 1/2 cup oil (preferably olive oil)
  • 2 eggs
  • 6-8 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 1.5 tsp yeast
  • 2 egg yolks for egg wash
  • poppy seeds or "everything bagel" topping (optional)
  • corn meal (or flour) for pan, to keep loaf from sticking

Instructions

  1. In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.

  2. In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.

  3. (If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)

  4. Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.

  5. Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.

  6. Cover again and let rise again for at least an hour. Preheat the oven to 350.

  7. Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.

  8. Bake 25 minutes or more until the loaf is a deep golden color.

 

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Simple French onion soup

Serve with a piece of toasted baguette at the bottom of each bowl. Finish with cheese on top.

Ingredients

  • 4 Tbsp butter
  • 4 cups onion, thinly sliced
  • 1 Tbsp flour
  • 1 tsp white sugar
  • 4-6 cups beef broth (can also use chicken broth or a combination of water and white wine)
  • pepper
  • parmesan or mozzarella cheese

Instructions

  1. In a heavy pot, melt the butter and then add the onions. Cook very slowly over a low heat for about an hour, stirring occasionally, until the onions are very soft and somewhat darkened.

  2. Stir in the sugar until dissolved. Stir in the flour and mix to coat.

  3. Add the broth (or water and wine). Add pepper to taste and simmer for at least 30 minutes, preferably longer.

  4. Serve with a hunk of toasted bread in the bottom of each bowl. Sprinkle cheese on top, and if you have oven-safe dishes, brown under the broiler to form a skin on top of the soup.

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Vaguely Asian meatballs with dipping sauce

Very simple meatballs with a vaguely Korean flavor. These are mild enough that kids will eat them happily, but if you want to kick up the Korean taste, you can serve them with dipping sauces and pickled vegetables. Serve with rice.

Servings 30 large meatballs

Ingredients

  • 2.5 lbs ground beef
  • 1 sleeve Ritz crackers, crushed finely
  • 1/3 cup soy sauce
  • 1/2 head garlic, minced
  • 1 bunch scallions, chopped (save out a bit for a garnish)
  • 1 tsp kosher salt
  • 1 Tbsp ground white pepper

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

  2. Mix together the meat and all the meatball ingredients with your hands until they are well combined. Form large balls and lay them on a baking pan with a rim.

  3. Bake for about 15 minutes.

  4. Serve over rice with dipping sauce and a sprinkle of scallions.

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Beans and rice

A good side dish, a main course for meatless meals, or to serve inside carnitas, etc.

Ingredients

  • 3 cups uncooked white rice
  • 1 15-oz cans red or black beans, drained
  • 1 20-oz can diced tomatoes with some of the juice
  • 1 diced jalapeno
  • 1/2 cup cilantro, chopped roughly
  • 1 small red onion, diced
  • 2 Tbsp minced garlic
  • chili powder
  • cumin
  • salt and pepper

Instructions

  1. Cook rice. Add rest of ingredients, adjusting spices to taste. If it's too dry, add more tomato juice. 

What’s for supper? Vol. 348: kthxpie

Happy Friday!

Look, I know food posts are fun posts, but today, in response to the request of +Pierbattista Card. Pizzaballa, Latin Patriarch of Jerusalem, I’m going to make some attempt at a fast, and it happens that today is my adoration hour, so I guess I’ll actually be saying a rosary instead of just sitting there like a dumbass like I usually do. Please, if you’re the praying kind, pray with me for the Middle East, for deliverance from these horrors. I don’t know what else to say. 

All right, so the other thing we can do is keep on living the beautiful, safe, full lives that God has granted us here in our peaceful country. 

We did have some excellent food this week, including multiple pies! I’m leaning into cold weather cooking, and I guess if I can’t just crawl into bed between warm covers, the next best thing is wrap up my dinner in a nice warm pie crust. I feel like if I worked on that sentence, it might make more sense, but I’m just going to move along. Here’s what we had this week: 

SATURDAY
Italian sandwiches, fries

Always popular. I got Genoa salami, sandwich pepperoni, hot capicola, and prosciutto, and we had mozzarella, tomatoes, and red pesto. I meant to pick some basil, but I forgot. And then I sloshed a silly amount of balsamic vinegar all over my sandwich, which I secretly like, even though it’s not pretty. 

And that’s-a my sandwich. 

SUNDAY
Chicken burgers, cheezy weezies

Sunday we went apple picking. Our usual orchard did not have apple picking for the public, because that late spring frost killed off so many buds; so we ended up driving to Washburn’s Windy Hill Orchard in Greenville, which is very nice, if a tiny bit on the La Grunta end of the spectrum. We met up with another family and picked our apples and fed some goats and then Damien waited in line for literally an hour to get some freshly-made cider donuts. They had a machine that was actually called “DONUT ROBOT” just like in Homer Price, but it wasn’t nearly as fast, and there were no diamond bracelets inside. Good donuts, though. And I insisted on getting my most-of-the-family photo, and the kids retaliated by . . . I guess holding their hands like Angel in Buffy? I don’t know what goes on.

Then we got home and had an easy meal of chicken burgers and cheezy weezies. 

In my ongoing pursuit of health and wellness, I decided to have stone ground mustard instead of mayo, and you know what? It wasn’t very good. I did have a donut, though. 

MONDAY
Tacos, tortilla chips, pineapple; apple pie

Monday was Indigenous Peoples Day, and the kids had the day off, and observed it after their traditional fashion, to wit: Implying that their parents are kinda racist, but also not wanting to eat any of the interesting food we suggested for Indigenous Peoples Day. So we had tacos. 

Behold my no sour cream, no cheese, and no chips! I turn sideways, people question where I went. 

Just kidding, I was just saving up my calories for pie. Benny and Corrie were in charge of cranking the apple peeler-corer-slicer machine:

while I made a quintuple recipe of this reliable pie crust:

Jump to Recipe

We made three apple pies: One with a jack-o’-lantern face crust

and one with a lattice spider web crust:

The spider’s legs collapsed in the oven, but I thought he was still pretty winsome

and then I found a little pan and made a cute little pie for my neighbor Millie

Isn’t that adorable? I brought it over while it was still hot. She’s recovering very well from her broken pelvis, and is planning her spring garden. 

I don’t really have a recipe for the apple pie filling — you just mix the sliced apples with sugar, a little salt, cinnamon, and little nutmeg, and mix it up, and then dot it with butter before you put the top on. I guess you can add flour if you want a thicker filling. Then you brush the top crust with egg white and sprinkle it with sugar. Bake at 425 for ten minutes and then lower it to 350 and keep on baking it for like half an hour until it’s golden brown and the filling is bubbly. 

I like all kinds of pies, but apple is king. 

TUESDAY
Chicken bacon pie, roasted carrots

When I made the apple pies on Monday, I lined a big casserole dish with pie crust and rolled out a top and wrapped it in plastic wrap and put it in the fridge, so on Tuesday, I just had to make the filling for this recipe and throw it in the oven. 

Jump to Recipe

You guys, it was SO GOOD. Damien said he’s never enjoyed chicken pie before, but he absolutely loved this, which is my friend Rebecca Salazar’s recipe. It’s supposed to have leeks, but they didn’t have any at the store, so I substituted celery. Amazing. Incredibly savory and just packed with happy flavors. It was also really fast to make (well, because the crust was already done). Most definitely making this again. 

So first you cook up some diced bacon, then add diced onion and leeks (or, in my case, celery) and keep cooking. Then some thyme, pepper, and a ton of butter.

Then you whisk in a little flour, thicken it up, add in some concentrated chicken broth and thicken it some more, and add in cubed chicken and cubed potatoes. And that’s it. You pour this into the bottom crust

add the top crust, and then obviously you have to make it into a Mrs. Tweedy’s Chicken Pie, and brush it with egg yolk

and bake at 425 for about an hour. LOOK AT HER.

So beautiful. The filling was nice and thick, and the pieces held up well when I scooped them out, but not so well that it was gluey or gunky.

About half an hour before dinner, I decided we needed a side dish, so I found this roasted carrot recipe from a site I’ve used before, Recipe Tin Eats. 

Another success! I’ve made glazed carrots before, but they have come out kind of mushy and swimming in syrup, which isn’t great. This recipe is quick and easy and the carrots get fully cooked and they’re sweet and flavorful, but not sticky or blurry. 

I actually skipped the garlic and added cinnamon and a little chili powder. You just mix up the sugar and a few other ingredients and toss the carrots in it and roast them on a pan, turning them once. Easy and effective. 

So yeah, it was a lovely meal. 

I was quite pleased with myself.

WEDNESDAY
Italian wedding soup, garlic knots

Wednesday I got up and decided to get going making meatballs for soup right first thing in the morning. So I’m standing there in my pajamas, throwing stuff in a bowl: ground turkey, fresh parmesan, some duck eggs, salt, pepper, fresh basil, breadcrumbs, milk, olive oil

and I’m making the little meatballs, thinking about Millie, making meatballs, thinking maybe Millie would like some soup, thinking about meatballs, and then suddenly I realize: HOLY CRAP, I’M SUPPOSED TO BE DRIVING MILLIE TO THE DOCTOR. I guess my guardian angel was speaking meatball that day, because that’s the only way he could get my attention. So I washed my hands and threw on a bra and got Millie to her appointment, and it was a good report! She’s healing well and has graduated from a walker to a cane. 

Then I had a bunch of other nonsense to take care of, and finally got home and made the dang meatballs. I more or less followed this recipe from Sip and Feast, which has never steered me wrong

I ended up adding quite a bit more broth than it called for, and I used kale rather than escarole and spinach, and ditalini rather than acini de pepe, and I didn’t have parsley for the meatballs. 

Still a damn fine soup. Very nourishing and delicious. I did bring a jar over to Millie, which she appreciated. 

I had a couple of balls of pizza dough, so I made about 18 garlic knots. I just baked them plain, then tossed the hot knots in melted butter, garlic powder, and flaked kosher salt

They were pretty excellent.

I love soup and hot bread for supper. I grated up a little more parmesan to top off the soup, and it was so good. 

Next time I really need to use acini de pepe. Any bigger kind of pasta just inevitably gets overcooked and expands too much, which is a less than ideal. It didn’t ruin the soup or anything, but that’s why you’re supposed to use acini de pepe.

THURSDAY
Broiled tilapia, spinach and cucumber salad, coleslaw, Prongles, pears

Thursday I kind of ran out of steam for cooking. I think I was originally intending to make batter fried fish sandwiches, but it was about 12:30 and I discovered I had not bought sandwich rolls, and also I had zero desire to fry anything.

Pictured: Zero desire, in filet form. 

Then it turned out Benny had a soccer game anyway, and I didn’t even get home until 5:00, and I had only gotten as far as taking the fish out of the freezer and complaining about it on Facebook.

So I took my friend Kat’s advice and lined a pan with parchment paper, drizzled a little oil on the tilapia filets, sprinkled them with salt, and broiled them for like seven minutes

and served them with melted butter and lemon wedges.

I put out some spinach and some cucumbers from the garden, and I made some coleslaw real quick (pre-shredded cabbage with a dressing of mayo, cider vinegar, and little sugar and pepper), and put out some nice juicy pears. Not bad for zero plan!

I really like fish. It keeps on being on sale at Walmart, so I guess I’ll keep cooking it until I don’t like it anymore. 

Oh, here’s a picture of one of the sillier cucumbers from my garden:

I think this is the result of uneven watering, or something. Anyway, I ate it. 

FRIDAY
Mac and cheese

With a little hot sauce and a little mustard mixed into the sauce. 

 

Print

Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

5 from 1 vote
Print

Rebecca's chicken bacon pie

Ingredients

  • double recipe of pie crust
  • 1 pound bacon, diced
  • 4 ribs celery, diced
  • 1 onion, diced
  • 1 bunch thyme, finely chopped
  • 3 chicken breasts, diced
  • 2-3 potatoes, peeled and diced
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 3 cups concentrated chicken broth (I use almost double the amount of bouillon to make this)
  • 2 Tbsp pepper
  • egg yolk for brushing on top crust

Instructions

  1. Preheat the oven to 425.

  2. In a large pan, cook the bacon pieces until they are browned. Pour off most of the grease.

  3. Add in the onion and celery and cook until soft.

  4. Add the thyme, pepper, and butter and cook until butter is melted. Add the flour and whisk, cooking for another few minutes.

  5. Whisk in the chicken broth and continue cooking for a few more minutes until it thickens up. Stir in the chicken and potato and keep warm, stirring occasionally, until you're ready to use it.

  6. Pour filling into bottom crust, cover with top crust, brush with beaten egg. Bake for about an hour.

What’s for supper? Vol. 193: Baklava! Shawarma! Rice pilaf! Banh mi! Italian wedding soup! Pumpkin bread! AND MORE!

Hello! You may remember me from that time you used to get an email from me every time I posted. But then, several weeks ago, WordPress stopped sending emails; but I didn’t realize until recently. I’ve been plugging along, wondering where 40% of my readers went. My brother fixed it for me last night. Sorry about that! I think it happened when we updated WordPress.  I believe some people got an email called “test,” and also some people got one with lots of links (I have no idea why that one random post was chosen to be sent out).

Would it be helpful to have a round-up post with links to all the posts you may have missed for the last several weeks? Or should we just move along? 

Anyway, here’s what we ate this week:

SATURDAY
Nachos

Damien made three platters of nachos, including one with lots of jalapeños and queso. I hardly ever buy a jar of queso, because I am completely shameless. I could be actively dying of a heart attack and I would bat away the defibrillator so I could run my finger around the inside of the queso jar one more time. But it’s okay, because I went to the Y a couple weeks ago.

SUNDAY
Shawarma! Rice pilaf! Baklava!

So, I’m not pregnant, we have no babies or even really toddlers, Damien’s home for dinner most nights, we’re not drowning in poverty, nobody’s having a health crisis, and we can finally relax a bit. So what do we do? We sign up for All The Things. This week, it was the themed dinner for the Dead Theologians Society youth group. If you have this in your parish, you should totally sign up! Really neat program, especially for kids who are allergic to LifeTeen stuff. The kids have a social time, then they learn about a saint, then they have prayer time, and then they eat a meal related to the saint. This week it was Mary Magdalene, who apparently comes from a region of Israel renowned for its pickled fish. 

Coward that I am, I settled on shawarma. (And now I’m imagining swooping in and settling, bat-like, on a pan of shawarma to devour it noisily, which is, in fact, what happened.) I thought there would be about 25 people, so I prepared 20 pounds of chicken. Terrified it wouldn’t be enough food, I made about a barrel full of rice pilaf and loaded up the church kitchen counter with pita, tomatoes, cucumbers, stirred up a bunch of yogurt sauce, dished out so many black and red olives and so much feta cheese and parsley, and chopped up some pomegranates, and then I made baklava for dessert. I did buy store-bought hummus.

Yeah, so, it was enough food. This is about half of what I made. 

I surveyed a bunch of rice pilaf recipes, and ended up just winging it. It was fine, if a bit bland. I cooked up a bunch of basmati rice, then stirred in blonde raisins, pepitos, parsley, curry powder, cumin, cinnamon, pepper, and whatnot. I didn’t get a great pic, but it was kind of meh anyway. It smelled fantastic, though. 

Pepitos, it turns out, are pumpkin seeds without the outer shell. I thought they were squash seeds! Now I know something. 

I got the baklava recipe from Pioneer Woman, and I followed it slavishly, so I won’t make my own recipe card. I did use almond extract along with the vanilla, and that was nice. I also used less of the syrup than it called for, since I always find baklava way too sweet and sticky. It was still very sweet, but not monstrously so.

You can definitely make baklava! It’s a little time-consuming, but not difficult, and it would make good Christmas treats. Basically you brush a ton of sheets of phyllo dough with butter and spread a few layers of chopped walnuts and cinnamon in between some, then bake it and cut it, then pour a hot syrup of honey, butter, sugar, and extracts over that (and the sizzling is a lot of fun), and let it sit. 

I started pouring the honey over the butter and then though, “Ooh, other people are gonna want to see this.” I’ve never had so much honey in one place before. 

 

 

If you listen carefully, you can hear me breathing heavily, and if you listen really carefully, you can hear my heart saying, “Really? After our little talk about all that queso, really?”

Once it was thoroughly soaked, I put the pieces in cupcake papers. I ended up with about 50 large pieces of baklava from a double recipe.

It was pretty popular!

Next time, I will experiment with adding different things to the walnuts. Maybe some bits of candied citrus, hmmmmm. 

I didn’t get any pics of the shawarma itself, but I’d call the meal a success. I’ll put the shawarma and yogurt sauce recipe cards at the end 

*****Note! The recipe cards are on a second page! You will need to click on the little 2 in a box to get to the next page and see the recipe cards! Unless the Jump to Recipe thing is magically working today*****

and harass you one last time to make some shawarma. It’s so easy — just make a simple marinade for chicken and onions, and you slide it into a pan, cook, and then chop it up — and the flavor is out of this world. Dish up a bunch of cheerful little toppings so picky people can pick what they like, and you get one happy evening. 

MONDAY
Chicken sandwiches with basil, tomato, and mozzarella; chips

This is what I was planning for Sunday, somehow not realizing we’d have a mountain of shawarma leftovers. Damien picked up some frozen herb and parmesan-crusted chicken breasts, and we had those on ciabatta rolls with tomato, basil, and fresh mozzarella. 

I make mine with plenty of olive oil and balsamic vinegar and freshly-ground salt and pepper, as you can see. So good, even though November tomatoes are rather weary. 

Also, check out my pretty new drinking glasses! A great score at the Salvation Army. I’m slowly replacing our plastic ware with ceramic, glass, and steel before we all grow phthalate tails out of our faces.

TUESDAY
Banh mi

Another dish that used to seem intimidating and now is routine but delicious. You slice up the pork and get it marinating in the morning and quick pickle some carrots, and by evening all you have to do is throw the meat in a pan and broil it, and you have an amazing sandwich just exploding with flavor.

Jump to Recipe

It helps if you have a little bear to help you with the carrots. 

I shared this on Facebook and several people pointed out that it’s not necessary to peel carrots, if you give them a quick scrub. Never occurred to me! I wonder how many of my kitchen habits are outmoded. It seems to me carrot peels used to be tougher and dirtier, but I really don’t know. I’m thinking of the woman whose husband asked her why she always cuts the ends off roast beef before she cooks it, and she said she learned it from her mother. So they asked her mother, and she said she learned it from her mother. So they go visit old granny at the rest home, and she says, “Oh, it’s because the only pan I had was too small to fit a whole roast.” 

Anyway, it kept Corrie busy for a good ten minutes, so that’s a good enough reason for me. I also had some luck with a bag of dried beans and a cupcake pan. This bought me over half an hour!

What was I talking about? Oh, banh mi. I like my sandwich on toasted bread, with plain cucumbers, a bunch of cilantro, and some mayo with sriracha sauce stirred in. 

The kids don’t even complain about the smell of fish sauce anymore! Or maybe they all just have colds. Anyway, I’m drinking more. 

WEDNESDAY
Italian wedding soup, pumpkin muffins

I didn’t really have a recipe for this. I just surveyed a bunch of recipes and figured I had the basic idea. I’ll add my recipe card at the end (Jump to Recipe), but you can definitely put your own spin on this. 

I made about 70 meatballs with ground turkey, parmesan, and fresh parsley. You could also use pork or a combination of ground meats. I boiled them in chicken broth, but I may bake them in the oven next time before adding to the soup, as they got a little blurry. 

So it’s just chicken broth with bunch of tasty little meatballs, and then I threw in a few handfuls of ance di pepe (that is pasta in little nubbins; other small pastas would work fine) and a ton of torn-up spinach, and let it simmer. You can top it with more parmesan and some fresh pepper. I thought it was great, and so easy. 

We had pumpkin bread (Jump to Recipe) because I promised Benny, but I would rather have had a more bready bread with this dish. Still, a cozy, hearty meal for a sniffly, drizzly day. 

THURSDAY
Pizza

I flexed my pizza muscles a bit and made one cheese pizza, two pepperoni, one olive, and one *ahem* olive, garlic, feta, tomato, spinach, and parmesan.

Veddy good.

FRIDAY
Spaghetti

And that’s that. I’m going to put the recipe cards on page 2! If you wish to see the recipe cards, then you must click on the little box with a “2” in it! Here is a screen shot of what will be at the bottom of the page. Please click on the 2!

Oh, and one more thing: I have sooo much phyllo dough left over from the baklava. Might as well use it for Thanksgiving. What’s your favorite phyllo dough recipe that isn’t baklava? Could be dessert or a side dish, like an asparagus tart or whatever.

Also, what’s the verdict on a “here’s what you missed” post, for people who weren’t getting my emails? Yes or no?

Pages: Page 1, Page 2

What’s for supper? Vol. 112: Salvation is from the jus

Where would we be without the jus?

***

SATURDAY
Aldi pizza

Saturday was the kindergartener’s birthday party. Every other year, she’s requested either a Spiderman party or a Frozen party. This year, she wanted both. The house was already pretty hemmed in with Christmas decorations, so we limited ourselves to a birthday tree

 

here pictured with limited edition Zooming Spiderman; and a snowflake web cake.

I call this cake “You Too Can Learn To Live With a Familiar Tremor.”
The pretty child was pleased.

I had a brilliant idea for an activity: Stained glass cookies. My oldest made this reliable no-chill sugar cookie dough before hand, and the guests had fun sorting and smashing Jolly Ranchers. I recommend triple bagging the candy before smashing it.

For these cookies, roll the dough fairly thick, then use your largest cookie cutters to cut shapes, and then use a smaller one (or a small-necked bottle) to punch out holes in the cookies. Then fill the holes with smashed Jolly Ranchers and bake the cookies on parchment paper. Here’s a pic from a previous year:

One guest was allergic to wheat, so she used the larger bits of Jolly Ranchers and arranged them on parchment paper around wooden skewers. We baked these in a low oven until they were melted and then let them dry, and they made pretty, if blobby, lollipops.

AND THAT’S IT. NO MORE BIRTHDAYS FOR THE REST OF THE YEAR. (We do have a birthday January first, but NO MORE THIS YEAR.)

***

SUNDAY
Hot dogs, chips

I had to do the Saturday shopping on Sunday, so hot dogs it warr.

***

MONDAY
Chicken cranberry pecan salad

This salad is supposed to have greens topped with grilled chicken, dried cranberries, toasted pecans, chunks of green apple, and blue cheese or feta cheese, plus a sweet vinaigrette of some kind. I forgot the cheese and the dressing and was too tired to cut up apples, so it was a little blah.

I cooked the chicken in the Instant Pot, I think 6 minutes of high pressure. I just chucked them in with a bunch of lemon juice. This produced chicken that was definitely cooked, yes it was. Oh well, not my finest hour. Moving along.

***

TUESDAY
Korean beef bowl and rice

Still a winner. I used less brown sugar than the recipe calls for, and had a heavy hand with the ginger. Both improvements.

I served it over rice with chopped scallions and sesame seeds.

***

WEDNESDAY
French dip sandwiches, baked potatoes, salad

This meal was the high point of the week. Honestly, it was only medium high. Not bad, but not the joyous mouth festival I was anticipating.

I used This Old Gal’s recipe, which calls for pepperoncini, beef broth, and Italian dressing seasoning packets. I don’t normally buy seasoning packets — just a random bit of snobbery, nothing to see here — but I didn’t have the emotional strength to look for a different recipe.

The meat obligingly shredded at the mere touch of a fork (if you like shredded meat, the IP is unsurpassable).

 

I toasted rolls, and actually toasted them, instead of burning them. I had my sandwich with lots of horseradish sauce and Swiss cheese, but some chose provolone or pepper jack.

 

Fancily, I dished out the dipping juice in ramekins I got at a yard sale. Sadly, Corrie heard “jus” and drew the wrong conclusions. When she found out it was meat juice, she got over her disappointment quickly and then just went ahead and drank meat juice out her special cup. She’s flexible.

I like this meal, but I think next time beef is on sale, I’ll skip the pepperoncini and just make it savory instead of spicy, maybe using red wine and onions along with beef broth.

There is way more juice than you can possibly use for dipping sandwiches, so I’m not saying you have to crumble your baked potato into the juice and eat it that way, but you might, rabbit. You might.

In closing: “au jus” means “with juice.” You can not serve “au jus” with your sandwiches, unless you also intend to ask for another scoop of “alamode” with your pie. Get it together, America. These are the things that separate us from the animals.

***

THURSDAY
Fancy ramen

I sauteed boneless pork ribs in a pan and then, once they had cooled a bit, I sliced them thin. Then I used the same pan to cook up some mixed frozen stir fry vegetables. Another pot for ramen, and another pot to boil some eggs. I’ve made this entire meal in the Instant Pot, but that’s a lot of putting in and taking out, and nobody wants that at 6 p.m. on a Thursday when you still haven’t bought stocking stuffers.

We had crunchy noodles, scallions, a few sesame seeds, and hot sauce to sprinkle on top. A very satisfying meal for cheap.

***

FRIDAY
Spaghetti

A placeholder meal while I gather strength for the next few days. I keep telling myself I’m feeling better, or at least not getting sicker, but it’s a lurty die. Anyway, alllll my kids are home, Damien has an honest-to-goodness vacation this year, I managed to get some outdoor lights up to make the house look classy

(and discovered you can buy a light timer for $10!) and knocked just about everything else off my Christmas to-do list.

Our Christmas food tradition is a breakfast of cinnamon buns, bacon ($3.33 a pound for bits and pieces, which I actually prefer), grapes, pomegranates, orange juice, and egg nog; and a dinner of — well, there is an excellent Chinese restaurant 3/4 of a mile down the road, and I got nothing to prove.

Egg nog was, like, a dollar an ounce, so we’re making our own this year. Check it out: According to Serious Eats,

A team of microbiologists at Rockefeller University, in what sounds like a late-night-at-the-holiday-party-inspired bit of good science, proved that, at least in lab conditions, given an alcohol content of 20%, eggnog comes out the other end completely sterile after just 24 hours of resting. That’s cleaner than eggnog bought in sealed cartons from the supermarket.

The article above also concludes that egg nog does not actually taste better if you deliberately leave it in the fridge for a year before drinking it. Science!

And I guess that’s it from me until after Christmas! A merry and blessed Christmas to you, my friends. Don’t forget the jus.

What’s for supper? Vol. 105: I may have overdone things

Lordy, what a busy week! Between running around, huge cleaning projects, cars being unreliable, prepping for parties and outings, going on field trips, making Halloween costumes, parent-teacher conferences, painting the cat green (okay, Corrie helped with that), and various alarms in the night, it was, lordy, a busy week. Here’s what we had:

SATURDAY
Aldi pizza

The kids had pizza at home while Damien and I went to our college reunion!

Great food, great company. Check out the centerpiece on our table:

Kyra, there was a chapter all about you.

For those who were with us at TMC, here is a somewhat blurry pic of the guests of honor:

Ms. Enos was there, too, but she will murder me if I post the truly amazing photo I got of her talking about being the token WASP.

***

SUNDAY
Chicken thighs with fall vegetables, ice cream sundaes

A very, very fine fall dish from Damn Delicious, and a true one-pan dish (not “cook eleven things separately using every pot and pan you own and then put it all together in one pan, ta-dah!”).

I guiltily brought out the jar of “Italian Seasoning” I bought for a dollar. It has all the stuff I was planning to put on the chicken anyway. It’s like one of those packets with the matching birthday candles, streamers, balloons, plates, cups, and forks all in one. It makes you a bad person! I don’t know why.

Anyway, you cut up all the veg, drag ’em around in a simple sauce, lay them chicken thighs on top, sprinkle a little Bad Person Spice on the skins, and cook it up all together. It’s delicious and beautiful, and it’s easy for people to pick out the veg they don’t like.

I made too much, and we had tons of leftovers.

***

MONDAY
Pulled pork on onion rolls, chips

I tried using apple cider for the pulled pork in the Crock Pot, plus a quartered onion, some minced garlic, salt, and pepper. Not impressed. It tasted fine, just bland. Damien put pickled peppers on his, which was a good idea.

On Monday, we went to an apple orchard with the Girl Scouts, where we learned that, during Prohibition, FBI agents burned countless orchards to prevent the making of hard cider, and the country lost more than a thousand varieties of apples! Just gone! I know they were not apples for eating, but still! The bastards. Anyway, I was very impressed by how many heirloom varieties they had at this place. Some of them tasted more like pear or banana, some were kind of bready, some were like nectar. Apples are amazing.

I made too much pork, and we had tons of leftovers.

***

TUESDAY
Spaghetti with turkey pesto meatballs

Ground turkey was on sale, so I got 6.5 pounds of it, to which I added:
7 eggs
3.5 cups breadcrumbs
1/3 c minced garlic
3 Tbs Italian seasoning
1 Tbs salt
1 c parmesan
and a little jar of pesto sauce I found, probably 6-7 ounces. I cooked them in a 400 oven for half an hour or so

then put them in a pot with jarred tomato sauce. Is there anything finer than spaghetti with meatballs?

Actually, yes. The meatballs could have been beef and pork. Turkey just isn’t my favorite. It never feels like it’s completely cooked, and it needs so much help to taste like anything. They are lighter, though, so you don’t feel so bogged down afterward. Next time I try this, I’ll buy more pesto.

I made too much, and we had tons of leftovers.

***

WEDNESDAY
Oven roasted pork ribs, lazy pierogies on noodles

Tried out a new side dish suggested by my friend Anne. I cut cabbage into ribbons and fried it up with a ton of butter, plus chopped onions and sliced crimini mushrooms. (This is how it looked after just a bit of cooking.)

I let it cook for a long time, maybe longer than 40 minutes, until it was tender, then added salt and pepper and some paprika.

We ate this over buttered egg noodles.

I liked it better than anyone else did. I don’t think it quite deserves the name “pierogies,” even qualified with “lazy” but it was flavorful, and vegetablish. I had a premonition and only used half a head of cabbage, and sure enough, there were still leftovers. Which I ate cold for breakfast. I cant help it; I have a cabbage deficiency.

I made too much pork, and we had tons of leftovers.

***

THURSDAY
Pizza, taquitos, roast chicken with fall vegetables, pork ribs, meatballs, and noodles

It was supposed to be sausage and mushroom omelettes, but things got away from me, and suddenly it was almost seven o’clock. Luckily, we had tons of leftovers, so I heated everything up and then added some silly food from the freezer.

The roasted fall vegetables really benefitted from sitting in the fridge all week and thinking about accepting balsamic vinegar as their lord and savior.

***

FRIDAY
Mac and cheese for the kiddos, I think, and I also bought 160 pieces of candy and a cubic yard of potato chips for a Stranger Things party.

D and I, however, are going out for our anniversary (20th! We did a podcast on the actual day, which was Wednesday. You can hear it here for free). I checked out the menu ahead of time, and one of the appetizers includes wild boar sausages. I mean, I’m not made out of stone.

***
Terra Cotta army photo: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=672042