What’s for supper? Vol. 61: Mango Unchained

According to tradition, I didn’t do a food post last Friday, because it was the day after Thanksgiving and you already know the drill.

For the record, here was our menu:

Turkey with stuffing and gravy
Cheesy mashed potatoes
Sweet potatoes stuffed with dates, bleu cheese, and walnuts
Roasted brussels sprouts and butternut squash with a honey balsamic dressing
Hobbit bread
Cranberry walnut bread
Hot rolls (from frozen)
Cranberry sauce
Olives
Apple pie, pumpkin pie, salted bourbon pecan pie, and chocolate cream pie with ice cream and fresh whipped cream
Wine and apple cider
Very nice meal, and the house was packed to the gills with family. We began with a prayer:
kids-table
I wasn’t on the ball enough to send people home with leftovers much, but my father did score a loaf of Hobbit bread, which pleased him:
abba-hobbit-bread
A few cooking tips from this year:

You can make the gravy ahead of time and keep it warm in the crock pot, but don’t count on the crock pot to heat up cold gravy in a few hours! Heat it up first.

My mezzaluna knife justifies its existence through cranberry bread alone. The mixing bowl from my KitchenAid (it’s narrow and has a handle) and this knife keep the nuts and cranberries from bouncing and rolling all over the place.

Also, I can never get zesters to work, so I zested the orange using the fine side of the cheese grater, and then got the zest off by using a pastry brush. Fine, I couldn’t find my pastry brush, so I used a paint brush.

To make light, supple pie dough, freeze the sticks of butter and then grate them into the flour using a cheese grater. It’s so much easier to lightly incorporate it into the flour mixture this way.

I’ve never made chocolate cream pie before, and I’m not a fan of slopping chocolate pudding into a crust, but this recipe was very different: immensely rich, thick, and wonderful. The stirring part takes some patience, but is worth it.

I can’t find the pics I took of our lovely pies, but my daughter made a very pretty effect. For one, she cut out dozens and dozens of simple leaf shapes and laid them out overlapping in concentric circles, so the pie looked like a chrysanthemum. For another, she used a flower cookie cutter and covered the pie with flowers, leaving a few gaps. For the pecan pie, I left a wide lip with the bottom crust, which she snipped into strips with scissors; then she folded the strips over each other in pairs, so they made little x’s all around the pie, like a basket. Here’s a short video with 20 ideas for pie crust:

https://www.youtube.com/watch?v=y9F7ZDnN2bU
Before baking the pies, I brushed the crusts with beaten egg yolks, for extra color and shine, and then sprinkled them with coarse sugar.

People with tiny kitchens and no storage space can always have recourse to the dryer.

desserts-on-dryer
I guarantee you, this is more sanitary than the kitchen of a typical four-star restaurant, which yes I have worked in.
My husband, who is usually the Thanksgiving turkey man, had to work part of the day. I hate having to baste the damn thing every half hour when I’m busy running around moaning, “I need another oven! I need another oven!” so I assigned the job to my sons, who are at the perfect age to be . . .
moe-basting
 . . . natural master basters.
Sorry.
As you can see, I cook the turkey breast down for 3/4 of the time, then flip it over and finish cooking it that way. You still get nice, pretty skin, but it’s jucier overall if you let it cook mostly upside down. It does have an “executed frog” look in the oven, though.
I can offer zero “what to do with all that leftover turkey” recipes, because I only bought a 21-pounder, ::shame shame::, so we only had enough leftovers for sandwiches the next day; and then I did what I always do with the meaty carcass: I lost track of it. I think it’s still lurking in the back of the fridge. That’s the smell of Advent in our house: Fresh pine boughs, candles burning gently, and somewhere, somewhere, hidden sheltered in the night, a rancid turkey carcass.
The rest of the week was our normal crazy schedule plus what I can only describe as an extended crisis in my extended family, so we didn’t try anything fancy in the kitchen. I would appreciate any prayers you could spare for resolution! It’s been a very tough year.
Here’s what we had this week:

SATURDAY
Aldi pizza

Thank God for Aldi.


SUNDAY
Korean beef bowl, rice, chopped salad

Korean beef bowl from Damn Delicious is such a reliably yummy recipe, and so simple.

Aldi had these chopped salad kits on sale for 75 cents, so I bought three. It had a bag with various chopped-up greens and cabbage, and separate packets of some kind of zesty citrus dressing, plus crunchy noodles and maybe almonds, I forget.

korean-beef-bowl-2

Very flavorful, and a nice change from the usual broccoli or string beans that I usually make for a side with this dish.


MONDAY
Pulled pork sandwiches, cole slaw, frozen french fries

Once again, the crock pots are worth the purchase price and counter space just for pulled pork alone. Chuck it in the pot with a can of beer and some salt and pepper and garlic powder, and just walk away.

pulled-pork-crock-pot

I made about 4.5 pounds of pork in two crock pots, and let the kids add BBQ sauce if they wanted.

My cole slaw recipe is here.


TUESDAY
HAM NITE!!!!!!! Also mashed potatoes (we ate ten pounds of potatoes without batting an eye), spinach AND peas

You know what makes an easy meal even easier? Slice up the cooked ham before you heat it up.

ham-sliced-ahead

It warms up faster and you can just throw ham at people without them hounding you while you slice it. And then they go ahead and make Food Santa anyway.

irenes-food-face

His droll little mouth was drawn up like a bow.
It’s made from a slab of ham fat, you know.


WEDNESDAY
Giant pancake! Sausages, and mangoes.

To cut up mangoes! Here is how you do it: Make your best guess which way the pit is situated, and cut off the “cheeks,” getting as close to the pit as you can. Then take a glass or a metal cup with a thin edge, and use it to scoop the flesh out of the skin, rather than trying to get the skin off the flesh. Then you can trim the skin away from the rest and use a paring knife to cut the rest of the flesh off the pit. You get much more intact fruit this way.

Giant pancake is not something I’m proud of, but it’s an okay  meal in a pinch. Mix up one full box of pancake mix. Dump it into a greased pan and bake at 350 for 25 minutes or so. You can add whatever you want: cut-up apples, raisins, chocolate chips, honey, cinnamon, etc. You could even stir in some jam, or maybe even sausage bits. Cut into wedges and call it a meal.


THURSDAY
Chicken burgers, chips, carrots and hummus

Every time I make chicken burgers, I remember when I used to remove the breading from chicken burgers because I didn’t need the extra calories. Well, now I do. Winter is coming. It is nature’s way. I need chips, too.


FRIDAY
Ravioli and salad

I intend to boil the ravioli in a big pot of water. Bon appwhatever to you.

 

 

 

 

 

 

What’s for supper? Vol. 59: You made a yummy sound.

Aw, I’m in a rush and can’t find my What’s For Supper? picture with Irene threatening a pie. Add it to my list of things that are making my new site look polished and professional!

Here’s what we had to eat this week:


SATURDAY
Nachos

I was out of town, so my husband put these together. The kids marvelled at how much cheese Daddy uses. Now you know why I married him, kids. That and his beautiful eyes. But mainly the cheese.


SUNDAY
Bacon, egg, and brussels sprouts; crescent rolls

Hear me out. You put a bunch of cut-up raw bacon in a pan with a bunch of halved brussels sprouts, along with balsamic, honey, olive oil, and garlic. You cook ’em up reeeeeal nice. And then you pull out the pan and you crack a bunch of eggs into the pan, sprinkle on red pepper flakes and parmesan, and cook it some more! Recipe from Damn Delicious.

screen-shot-2016-11-11-at-9-27-21-am

I made this with two pounds of bacon, four pounds of brussels sprouts, and a dozen eggs. I could easily have made twice as much. And eaten it all myself. But really, I think eleven out of twelve Fishers ate it, all making yummy sounds the whole time.

It was fantastic, so savory, just spicy enough.

In the back of the fridge lurked a few cans of crescent rolls left over from that time I made an army of mummy hot dogs, so I dragged those out and made some misshapen dough hulks, and then burned them all. It’s a special charism I have.

screen-shot-2016-11-11-at-9-29-43-am

We also served pomegranates, which are fast becoming our favorite thing to gnaw on while nodding at each other across the room and agreeing, “They’re so cooling to the tongue!”


MONDAY
Ham, string beans, potato tostones

HAM NITE!!!!!!!! My seven-year-old remarked that this meal was like something in a fairy tale. Note to self: find out what she’s been reading lately.

screen-shot-2016-11-10-at-11-06-49-pm

I had super high hopes for the potato tostones, which were featured in the New York Times several times. You steam some small potatoes, then flatten them between your palms, then fry them up in oil. Maybe I made them wrong, but they didn’t rise above being perfectly decent potatoes.

screen-shot-2016-11-11-at-9-31-25-am

It was fun to crush them between our palms, though. Must find more recipes that involve crushing.


TUESDAY
Grilled ham and cheese, chips, pickles

Gosh, I love pickles. I wish I had remembered to fry them right into the grilled cheese. It would have been a bright spot in a day that was otherwise like so:

i-voted


WEDNESDAY
Hot dogs, beans

Wednesday, I was deep in day 2 of a massive, violent cleaning project, so I just shouted down to the kids to make hot dogs, which they did. Like much of the country, we had been up until 2 or 3 a.m. the night before, watching the country tear itself apart like some kind of repulsive analogy that involves parasitical nesting insects and which I won’t share with you. Oops! Well, I won’t share the whole thing.

Well, so before we went to bed, my husband called the schools and left messages that the kids wouldn’t be in. Because their parents are too old for this shit, that’s why.


THURSDAY
Honey garlic chicken with red potatoes and broccoli

Mighty tasty. Love love love these one-pan meals. This one is also from Damn Delicious, but we used thighs instead of breasts. Benny and I cut up the broccoli and potatoes and made the sauce in the morning, and then we threw it together in two pans half an hour before dinner time. Turns out wonderful with almost no cooking skill required.

one-pan-chicken

Charred broccoli is the great, unexpected delight of my forties, just like Helen Gurley Brown promised.


FRIDAY
Pigsnetti

And I am headed off to Connecticut for the Bridgeport Women’s Conference!

Tell me all about your meals for the week! What brought on the yummy sounds?

 

New rule

No setting traps for the baby just because you’re bored.

Or if you must, no using the last of the ham as bait.