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

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

A little music, maestro!

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

let it be meat.

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

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

SUNDAY
Cuban sandwiches, cole slaw, mangoes

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

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

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

TUESDAY
Zuppa toscana, apple pie

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

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

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

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

THURSDAY

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

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

FRIDAY
Quesdillas with jalapenos and scallions

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

Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

Cuban sandwiches

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

Ingredients

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

Instructions

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

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

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

Coleslaw

Ingredients

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

Dressing

  • 1 cup mayp
  • 1 cup white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar

Instructions

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




Zuppa Toscana

Ingredients

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

Instructions

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



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

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

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

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

Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

What’s for supper? Vol. 149: Scrumble

In haste, for I am once again leaving for the weekend for purely social reasons!

SATURDAY
Brats cooked in beer, chips

Damien likes to make brats because they have almost no carbs and Lucy can eat as many as she likes without worrying about it. He boils them in beer and onions and then grills them, and very good they are, brats boiled in beer and onions and then grilled.

We did something else on Saturday, hell if I know. I guess we were carving pumpkins and sewing costumes and — oh yes, there was the town rummage sale. Last year, I got the day wrong, and we missed it, so the kids have been reminding me repeatedly throughout the year that I owe them a rummage sale. I owe them a rummage sale! More than once, I offered them a yard sale, but they said it had to be a rummage sale — yes, even if they rummaged around in the yard sale.

So we went to the rummage sale, and by some unprecedented miracle, everybody found something neat that made them happy. So we dragged all our stuff into the car, and everyone got strapped in, and I got my keys, and I said happily, “And now I don’t owe you a rummage sale anymore!”

And they said, “Yeah, but we were gonna go to that one anyway, so . . . ” So apparently, I still owe them a rummage sale.

SUNDAY
Hamburgers, carrots and dip

Sunday we went to the Pumpkin Festival. I’d long been promising to make caramel apples, and today was finally the day. I used caramel apple making as a bribe to get them away from the Pumpkin Festival, to be honest. So we get home and it turns out I bought the packets of powder, rather than those stretchy caramel wraps that are ten thousand times easier.

But a promise is a promise, so I gritted my teeth and started hunting for my candy thermometer, while warning the kids that I’m terrible at making candy and they would probably turn out awful. Happily, I couldn’t find the candy thermometer, at all. It happens I bought some ghost-shaped marshmallows in case I needed to bribe them to do something else; so I got them to agree that, if I melted down the ghost marshmallows to make rice krispie treats, then we’d have haunted dessert, and that was way better than caramel apples. Whew!

MONDAY
Chimichurri chicken and rice

I saw this one-pot recipe on Budget Bytes, but couldn’t quite bring myself to actually follow the directions, which looked like a lot of work. I just kind of glanced at it like oh yeah, chimichurri, yep, chicken, oh sure, rice, well, well, tomatoes. You’re supposed to cut the chicken into little bits and brown them up in oil or some shit, but I just chucked them in the Instant Pot for 22 minutes with some wine vinegar, then shredded it. I made rice in the Instant pot, then sauteed some onions and tomatoes, added the chicken to that, stirred the chicken into the rice, and folded the chimichurri in at the end.

It was tasty and filling, but not all that exciting. We had some ideas to fix it: We could have some kind of small pasta, like little shells or pastine, or even farro, rather than rice. Or, we could add beans and cheese and wrap it in a tortilla. What I ended up doing was eating the leftovers for lunch the next day with that universal savior, chili lime salt, and then I moved on with my life. Kind of waste of chimichurri.

TUESDAY
Instant Pot chicken tortilla soup and corn muffins

My friend Miriam sent me this recipe, which for once in my life I followed almost exactly, so I won’t bother making a separate recipe card. Normally I use Pioneer Woman’s recipe, which is also good, but different, with more distinct components. This was more brothy with a spicier, more complex flavor.

You blend up all the vegetables together first

then thicken them up in the pot, then add the liquids and chicken.

The hotsy totsy part puts on a little show, but then the rest of the flavors came through. In some spicy things, you take a spoonful that seems fine but then the slow burn creeps up on you. How? Food is magic.

Here’s the soup as just soup:

and here it is all dressed up in its finery, with tortilla strips, avocados, cilantro, and sour cream:

I burned the hell out of the corn muffins, because I forgot to set the timer

which was sad. I burned a lot of things this week. The kids gamely pulled the insides out and had corn muffin bits as a side.

WEDNESDAY
Hot dogs and fries

Halloween, of course. We always have hot dogs on Halloween because that way I know they had at least a few cubic inches of protein-based solids in they begin filling every corner and crevice of their interiors with sugar.

You may ask, how did our diabetic kid do on Halloween? She did fine. She eats her candy a bit at a time and totes up the carbs and gives herself insulin. She’s amazing.

Oh, I’m in such a rush! I’ll have to put up the kids’ Halloween costume pics later.

THURSDAY
Pizza

Damien made the pizzas while I was . . . lying down? I don’t remember. We had two olive, two pepperoni, and one cheese. He started out slicing the olives, but ended up just scrumbling them to pieces with his fingers, which is what I always do. This is artisanal.

FRIDAY
Tuna noodle

And away I go!

What’s for supper? Vol. 148: Meat and other good ideas

Pretty meat-heavy week. When my imaginative powers run low, the default is just meat. I did end up altering a few recipes for the better, though (and utterly ruining a very familiar recipe for no reason at all). Here’s what we had (recipe cards at the end):

SATURDAY
Grilled ham and cheese, cheezy weezies

Nothing to report. Damien and Dora were on a road trip to Maryland, Moe and Clara were helping their cousin with a theater fundraising auction (and come home with the revelation that rich people really, really care about two things: trees, and alcohol), and Elijah was volunteering at a haunted hay ride. And of course Lena is at college. Which meant that I was home with five children for a very long time.

Guess what? It turns out I haven’t become more patient or calm over the years; not at all. I have just gotten used to having another adult and five teenagers around to help me. Take them away, and it’s just all yelling all the time! Oh well. That’s an abnormal state anyway, to be the only adult caring for five kids. It’s a skill no one should have to develop.

SUNDAY
Pork ribs, risotto, string beans

Oven roasted pork ribs still give the biggest return for the least amount of work. Sprinkle them with salt and pepper on a pan with drainage, put under a hot broiler, and turn once, and eat them with BBQ sauce while they’re sizzling hot. So good. We are fans of Carolina style BBQ sauce lately, which is lighter and tangier than the dark brown, thicker kind we usually get.

With the memory of arancini fresh in my head, I wanted risotto again. I made Instant Pot risotto, but changed the recipe a bit, and it came out great. Maybe not quite as good as stove-cooked risotto, but creamy and flavorful. Recipe card at the end.

The string beans, I just trimmed and steamed and served bare. I suppose I could have put butter or pepper on them, but hey, vegetable.

MONDAY
Ham, mashed potatoes, and peas

Benny has been begging for this, her ideal meal, for weeks now. We got home super late for some reason, but I had bought a pre-cooked ham, and I finally realized you can slice it first, then heat it up, and it gets hot much faster than the other way around.

Then I started peeling potatoes and chucking them in the Instant Pot for some quick mashed potatoes. But I somehow underestimated the time, and when I opened the lid, a few of the bigger potatoes were still half raw. This was so upsetting that I looked up whether you can cook milk in an Instant Pot, and I learned that you cannot, because it foams and spurts and curdles and burns. This was even more upsetting, so I put milk in, closed the lid, and set it to cook for a few more minutes. Then I got the “burn” message!  This was very upsetting! So I opened the lid, put in some butter, and tried crushing the still-half-raw potatoes sitting in burned milk, which works even less well than you’d think.

Happily, it was extremely late by this time, and everyone was starving. So they ate the salvageable part of the potatoes, the overcooked peas, and the ham, which was really quite hot by this time, without complaint. Excelsior! I’d do it again, too.

TUESDAY
French toast and sausages

Nothing to report. I bought frozen OJ, but forgot to make it.

WEDNESDAY
Pork nachos

Pork was on sale, but I’m awfully tired of the same old pork things. So this time, I put a pork shoulder in the slow cooker with salt, pepper, minced garlic, and beer in the morning and let it cook all day. It was super tender and shreddy by evening. I spread the shredded pork in a shallow pan with lots of cumin and chili lime seasoning and browned it under the broiler.

Then — this is the part that was different — I spread tortilla chips in a pan, spread the meat over than, and topped it with shredded cheese, and put it back in the warm oven to melt. I forgot sour cream, but we had a nice lime salsa, fresh cilantro, and more chili lime powder, and I thought it was fantastic. So much interesting than my regular nachos, with just ground beef, but barely any extra work.

Maybe the meat was a little overcooked, so next time I’ll either brown it while it’s on the chips, or brown it less before returning it to the oven to melt the cheese. But I would seriously accept these as fancy party snacks, if they were dished up separately as hors d’oeuvres.

I’m very grateful that I like cilantro, and I’m not one of those unfortunate souls who think it tastes soapy. How often can you spend $1 and ten seconds chopping, and turn a meal from fine to wonderful?

THURSDAY
Cheesy chicken and red potatoes

All week, I was planning to make this slow cooker garlic parmesan chicken and potato dish. But this is the last full week before Halloween, and that means we don’t live at home anymore; we live at the Salvation Army and Walmart, and we come home feeling sad and panicked and most of all angry at your mother, who now gets to get dinner started at 5 pm. Not really the time to try out a new slow cooker recipe.

So I made up something, and I thought it was swell. I put the chicken and red potato wedges in a pan, drizzled them with olive oil and seasoned them, and then suddenly remembered I have a canister of fried shallots from Kyra’s magical bag of weird Canadian food. So I added a healthy layer of those, and then slud it into a hot oven for about an hour. When it was all browned, I suddenly remembered we had a wedge of sharp provolone, so we shredded that and sprinkled it on, then added a thick layer of grated parmesan

and put it back in the oven to melt. Then I suddenly remembered I had bought a little jar of fancy whole grain mustard, and plus I had some fresh parsley, I don’t even know why.

All together, it was wonderful. Again, it was extremely late by this time, so maybe it wasn’t as good as I thought; but the crunchy shallots, the sharp, snappy cheese, the mellow mustard, and the fresh parsley really played nicely together.

The skin was wonderfully crisp and the chicken was moist. If you have dried minced onions, that would be almost as good as the shallots.

Furthermore, I went to lie down for a while afterwards, and Corrie came in with a bowl of parsley and insisted on feeding me “eating flowers.” It was very cute, and I felt very privileged, but on the other hand, it’s easier than you might think to eat too much parsley.

So, this mustard. I grabbed up this little jar of whole grain mustard at Aldi a few weeks ago. It’s so good! More mild than I was expecting, and the texture is more like relish.

This will dress up sandwiches and cold meats nicely, and I can see serving it with kielbasa or even roast beef.

FRIDAY
I believe we’ll just have rigatoni or something.

Yesterday was our actual anniversary (which we celebrated in style a few weeks ago) and after a week of school conferences, doctor appointments, unexpected car repairs, mysterious furnace issues, and miscellaneous adult bullshit, we were too wiped out to make a fuss, but we did force ourselves to drink at least some of our massive champagne stockpile. Resolved: We really just don’t like champagne. Some people take twenty-one years to figure this out, that’s all. The marriage, however, has been a good idea from the beginning.

Speaking of the best man of all men, I don’t think I mentioned the nice little snack Damien rustled up the other day. You have a little slice of crusty bread, then a slice of smoked salmon, then a dab of creme fraiche, and then, um, some caviar on top. If you have any lying around. Or you could use sour cream, and maybe a little sprig of dill. I know it’s hard to believe, but this tastes really, really good, and, um, we keep buying it. We feel that buying caviar and pouring champagne down the sink pairs well with a lifestyle that also includes massively overcooked ham, and I stand by that.

Instant Pot Risotto

Almost as good as stovetop risotto, and ten billion times easier. Makes about eight cups. 

Ingredients

  • 1 medium onion, diced
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • 1 tsp ground sage
  • 3 Tbsp olive oil
  • 4 cups rice, raw
  • 6 cups chicken stock
  • 2 cups dry white wine
  • pepper
  • 1.5 cups grated parmesan cheese

Instructions

  1. Turn IP on sautee, add oil, and sautee the onion, garlic, salt, and sage until onions are soft.

  2. Add rice and cook for five minutes or more, stirring constantly, until rice is mostly opaque.

  3. Press "cancel," open the lid, and add the broth and wine, and stir.


  4. Close the top, close valve, set to high pressure for 8 minutes.

  5. Release the pressure and carefully stir in the parmesan cheese and pepper. Add salt if necessary. 

Cheesy one-pan chicken thighs and red potatoes

An easy and tasty dish. Serve with whole grain mustard and fresh parsley. 

Ingredients

  • chicken thighs
  • red potatoes, cut into wedges
  • olive oil
  • salt, pepper, oregano
  • fried shallots or minced, dried onions
  • parmesan cheese
  • shredded sharp cheese

Serve with whole grain mustard and chopped fresh parsley

Instructions

  1. Preheat oven to 450

  2. Lay chicken thighs in pan, and add the potato wedges in between the chicken. Drizzle both with olive oil and season generously. Sprinkle on fried shallots (or dried onion)


  3. Cook for 40 minutes or more until chicken is done and potatoes and chicken skins are crisp.

  4. Sprinkle cheeses on chicken and potatoes and return to oven for a few minutes to melt cheese. 

    Serve with whole grain mustard and fresh parsley. 

What’s for supper? Vol. 146: Tutto il Formaggio

What did we eat this week? Oh, wait till I tell you.

Recipe cards at the end.

SATURDAY

On Friday and Saturday, l’uomo and I went away! We did! It’s our anniversary this month. Twenty-one years, my friends, and it gets better and better. We had three days and two nights at the beach — longer than we’ve ever been kidless together since the day we got married — and enjoyed ourselves immensely. But I’m only gonna tell you about the food.

First night, he had the surf and turf

and I had about a bathtub’s worth of lobster formaggio.

Sharp, creamy, and wonderful. We also had lobster-stuffed mushrooms and lobster rangoon. We, um, we like lobster. I only ate half and then of course accidentally left my leftover package in the restaurant, rather than bringing it to the hotel and then accidentally leaving it in the mini fridge.

We staggered back to our room, with its sweet little ocean view balcony and there were champagne and strawberries waiting for us, plus a lovely little plate of cheeses and fruits

I’m finding it hard to believe that we ate this that same night, to be honest, after all that lobster. Maybe we ate it the next day? I do recall having a hearty breakfast the next day, and then we spent a lot of time clambering around on rocks gawking at tide pools and snickering over the people waiting in line to get into the Social Distortion concert. Someone had written BRIANNA I WILL NEVER FORGET YOU on one of the shuttered souvenir shops. And then there was this:

This has been my approach, as well, and it’s worked well for me. Hey, it’s the off season. And then more tide pools! Tide pools are the best. Look at all those little baby mussels!

We weren’t ready for dinner, as such, but a little light snack sounded all right, so we had some cocktails with a dozen oysters with plenty of horseradish, and a charcuterie board. I didn’t know what that was, but food that comes on boards has never yet disappointed me. This one was exceptionally good, with various dried meats, roast beef, pickled vegetables, sharp and tender cheeses, hot crusty bread, honey, fig paste, and the most amazing mustard.

It seems silly, but I can’t say enough about this mustard. It just transformed everything. Tell me about fancy mustards that you know about! I don’t even know what to search for, but I have a food processor and I want to be a part of this.

I think maybe it was now that we brought the strawberries out? And the other cheeses? What I’m trying to say is, salt air really gives you an appetite. We didn’t drink the champagne, because we never drink the champagne. We now have three bottles of champagne in the refrigerator, left over from last Valentine’s Day and also our 20th anniversary. I honestly don’t know why we keep buying it. If you want it, you can come over and get it. The mustard is all gone, though, so don’t get your hopes up.

Anyway, we had a nice time. Such a nice time. I love that man.

SUNDAY
Vermonter sandwiches

Back to life! Back to sandwiches without even a little bit of lobster in them. These particular sandwiches are a favorite around here. Slices of roast chicken or turkey, slices of tart green apples, bacon, thick cheddar cheese, and honey mustard on ciabatta rolls.

You can toast the whole thing for a few minutes if you like. Yum yum.

MONDAY
Various antipasti; suppli; linguine with ragu; lemon ices; pizzelle cannoli

So, on some random Monday in early October, we have a day off school for no reason and eat Italian food. Fine, it was for Columbus Day. Fight me.

We start with suppli, also sometimes called arancini. These are breaded, deep-fried balls of risotto with a core of melted mozzarella. YEAH, SORRY ABOUT COLUMBUS DAY. I’m so glad you don’t celebrate Columbus Day, because then you don’t have to eat suppli. They’re really not very good. They aren’t the food of the gods or anything. You wouldn’t wet yourself because of how meltingly fabulous they are. Don’t be silly.

When they’re frying, you don’t have to physically restrain yourself from reaching into the hot oil to grab a wonderful golden ball of glory

They don’t rest on the plate, fragrant and smiling, inviting you to break through the tender, crisp shell into the creamy risotto within

and when you break it open you won’t whimper with delight as the mozzarella meltingly swoons across your plate

It’s just food. It can’t possibly be that good, my stars. Get ahold of yourself.

We also had an assortment of antipasti, into which I put very little effort, because making suppli is exhausting, man. I cut several Bosc pears into wedges and wrapped them with paper-thin prosciutto, and that was nice. We also had various olives and marinated vegetables, cheeses, salamis, breadsticks, artichoke hearts, pesto, sun dried tomato bruschetta, and whatnot. Very pretty.

I knew I shouldn’t eat another suppli, but I did it anyway.

The night before, Damien had made his magnificent ragu, which is a tomato-less meat sauce with ground pork and beef, celery and carrots, garlic, lots of red pepper flakes, and tons of anchovies that just sort of melt. We briefly considered grinding up some pancetta, but life suddenly seemed short, so we went with a mere two meats. I haven’t written up a recipe card yet, so I’ll just link to the Deadspin recipe for now. You must try this. It’s so simple and so amazingly good.

Does it look like much? No, it does not.

But it smells and tastes like if pasta went to heaven, and this is who it gets to spend eternity with: ragu. I don’t know where me eating it fits into this cosmology, but there you are.

I had made a desultory supermarket search for cannoli shells, but quickly gave up and bought those snowflake-shaped pizzelle cookies

(photo from Wikimedia Commons)

and topped them with a scoop of simple cheese filling (ricotta with confectioner’s sugar and a little almond extract), shaved dark chocolate, and a few maraschino cherries. Nobody complained! But I forgot to take a picture.

And! I just found out this minute that you can actually make cannoli shells using pizzelle cookies. You put them in the microwave on high for 30-40 seconds and quickly roll them around something round, like a broom handle. They harden right up, and then you can fill them. What do you know! Next year in Jerusalem or what have you.

TUESDAY
More ragu on spaghetti and garlic bread

We had so much leftover food, I didn’t even need to cook more pasta. I just boiled some water and dunked the cooked leftover linguine in for a minute, swished it around, and then drained it. Good enough for the likes of us. We even had leftover garlic bread, which is unheard of in these parts.

WEDNESDAY
Pork ramen and roasted Brussels sprouts

I’ve never had “real” ramen, but it’s on my list, and in the meantime, this is a happy little meal. In the morning, I sliced up a bunch of carrots on the wide blade of the cheese grater and put them in a bowl covered with vinegar and sugar. Then I soft boiled a dozen eggs, and then cooked up some boneless pork chops in olive oil until they were almost done, then sliced them thin and finished cooking them with soy sauce.

When it was dinner time, I re-heated the pork in the microwave and cooked up a big pot of ramen, and served it with the pork, the carrots, the eggs, plus some hot sauce (where did my sriracha sauce go? I don’t know) and sesame seeds and crunchy noodles. Good stuff. So many nice variations for Fancy Ramen Nite.

The Brussels sprouts were actually supposed to be part of the Italian meal, but the very idea of green vegetables had been forced vehemently out of my head by vengeful and jealous risotto god. I trimmed them and cut them in half, then mixed them up with plenty of olive oil, salt, and pepper, and roasted them in a shallow pan. Oh gosh, the crisp little charred leaves on the outside. Magnificent.

Roasting is by far my favorite way to prepare Brussels sprouts. You could add bacon or balsamic vinegar or honey, but it doesn’t really need it.

THURSDAY
Beef barley soup and pumpkin date muffins

It suddenly got chilly and rainy after a weirdly hot and humid week, so I was glad I had put off making soup until Thursday. I do a nice, basic recipe: garlic, red onion, carrot, and beef, then beef broth, red wine, and diced tomatoes with the juice, then mushrooms and barley toward the end. You can make the whole thing in the Instant Pot pretty quickly, if you can’t leave it simmering on the stovetop.

 

I also made pumpkin muffins, the first of the season. These are so fast and reliable, with a cozy, spicy flavor, and you can add all kinds of friendly toppings — oats, almonds, wheat germ, or turbinado sugar. This time, I stirred some chopped dates that were lurking about in the cabinet for some reason.

These muffins always turn out wonderfully tender and moist. I got the original recipe from Allrecipes, but I use half the sugar it calls for, and they’re still quite sweet. We usually have these as a quick bread along with soups, or to put in lunches so I feel like a good mother, but you could increase the sugar (or not) and add cream cheese frosting for a pleasant dessert.

Of course you can use this recipe to make loaves, as well. We do muffins because it’s easier to keep track of carbs that way. Speaking of which: T1D kid has over six months under her belt and we haven’t killed her yet! High fives all around! She’s even running cross country now, the maniac.

FRIDAY
Pizza

We have a birthday! I have made some vague promises of a cake. We shall see.

5 from 1 vote
Print

Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

5 from 1 vote
Print

Vermonter sandwiches

Ingredients

  • ciabatta rolls
  • grilled chicken or turkey, sliced
  • crisp bacon
  • Granny smith apples, cored and sliced
  • cheddar cheese, sliced thickly
  • honey mustard sauce

Instructions

  1. Layer all sandwich elements on roll. If you like, toast the sandwich before adding the apple slices and honey mustard. 

5 from 1 vote
Print

Cannoli filling

Use to fill cannoli shells, or put a scoop on top of pizzelle cookies. Top with shaved chocolate, rainbow sprinkles, maraschino cherries, etc. 

Ingredients

  • 32 oz ricotta cheese
  • 3/4 cup confectioners sugar, sifted
  • 1 tsp almond extract or vanilla extract

Instructions

  1. Mix ingredients together and refrigerate until you're ready to use it.

5 from 1 vote
Print

Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

5 from 1 vote
Print

Pumpkin quick bread or muffins

Makes 2 loaves or 18+ muffins

Ingredients

  • 15 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. 

What’s for supper? Vol. 145: If you give a mouse prosciutto

Lots of variety this week! Rich tapestry of life and so on. Here’s what we had:

SATURDAY
Hamburgers and chips

Saturday seems like so long ago. I think Damien bought and cooked the burgers while I . . . did something? You guys, he has this new job where he gets to do the work he likes, he gets paid more, and he’s home. He’s home for supper, home for track meets, home for bedtime. It’s fantastic. It’s the best thing that’s happened to our family in years and years, and I’m very happy!

SUNDAY
A CONFUSING FEAST

My daughter works at a deli. One afternoon, we had this exchange:

And that was all I knew. A present? Better than cheese? The suspense! It turns out that what she had was a pound of top quality prosciutto! But it was unsliced, as it was an end piece. $4 a pound for meat that goes for $14.99 a pound. Grocery bargains are my love language.

Prosciutto happens to be my other love language (I’m a bit of a polyglot, to be honest. Will also accept love via pork belly, steak, just about any variety of cheese, shrimp, pie, more cheese, crusty breads, soft breads, herbed butter, most fruits, all types of puddings, custards, and flans, creamy soups, clear soups, middle eastern food, Columbian food, Thai food, Greek food, anything with basil, anything with garlic, hot pretzels, fried pickles, cheese cake, smoked meats, raw oysters, sun dried tomatoes . . .

I’m sorry, I’ve lost my focus. We were talking about the prosciutto. I solicited recipes online, but eventually decided that just plain bruschetta would be best.

Bizarrely, two stores were out of baguettes, so I bought ready-made crostini with olive oil and flaky salt, and I sharpened my best knife and sliced the prosciutto as thin as I could, which was not very thin.

I had collected some creamy fresh mozzarella, and also some gouda, and huge clusters of juicy, dusky grapes. And we also needed fig paste. I had originally been planning to save this treat as an adults-only evening snack, but I had to admit that I had bought kind of a lot of food for two people, so I started planning a family meal around it.

It . . . kind of got out of control.

Oven roasts were still on sale, and as I previously mentioned, I scoff at rigid categories of cuts of meat. Someone had mentioned chimichurri, which I can’t believe I didn’t already know about. It turns out to be really easy to make. You just stuff the things in the food processor, run in a bunch of olive oil, and there it is.

So I sliced the meat into wide strips and threaded them accordion-style onto skewers for Damien to grill outside with a little olive oil, salt, and pepper, to be dredged through the chimichurri.

And also a batch of pickled red onions in vinegar, sugar, and cilantro. There were also some lovely tender peas in pods looking for a home, so I set those out in a bowl just as they were. And some salami, and some herbed, braided mozzarella that I forgot I got. And a little bowl of just plain olive oil. And some wild grapes we found while we were gardening. And some more cheese that I forgot I got.

It may be the best meal I ever served. Technically this was a Mediterrani0-Argentinean Travesty with Cheddar and Peas, but it worked, my friends. It worked so well. The cheap meat with simple seasonings sizzling on their skewers with the lively, verdant chimichurri. The salty prosciutto with the creamy mozzarella on a bit of salty bread and a dab of dark fig paste. Cleanse the palate with a few fresh pea pods and grapes, then back for more meat, this time with pickled onions and cheddar. Oh, it was so good. Damien and I ate outside and shouted for the kids to bring us beer and napkins.

The only thing I have to add to this happy food story is that, when I type “chimichurri,” my phone thinks maybe I mean “chili horrible,” which I do not.

I also did a bit of gardening on Sunday, and we got sixty daffodil bulbs, forty irises, and a dozen fancy tulips into the ground. I always think gardening with children is going to be sweet and lovely and wholesome, and it always ends up being . . . not. There’s a lot of bitey ants and moldy mulch and falling on rakes and shouting. But we did get those bulbs in the ground, because I’m always willing to believe that spring will come again. Here is a pictorial version of how gardening starts and ends:

I also gave a kid a driving lesson, and we did not fall off the side of the mountain

and I bleached and kid’s hair and dyed it blue.

Child has SO MUCH HAIR. What a day!

MONDAY
Bagel sandwiches with fried eggs, pepper jack cheese, and ham.

I had in my arsenal two new cast iron skillets they had as a special at Aldi. Cooking in shifts to feed everyone is the bane of my existence, so I was pretty hyped at the idea of making everyone’s eggs all in one go.

Well, it turns out I’ve been spoiled by nonstick pans. I’ve completely lost the knack of cooking on cast iron. I’ll get it back! But these particular eggs were not top notch. Not top notch at all. I didn’t burn the bagels, anyway.

TUESDAY
Carnitas, beans and rice, tortilla chips, guacamole

My husband, who is from Los Angeles, raaaaved about this meal, which made me feel great! In the morning, I took a pork shoulder and put it in the slow cooker with a can of beer and let it go all day on low. At dinner time, I shredded it and sprinkled it liberally with cumin, chili powder, and salt, then spread it in a shallow pan and put it under the broiler.

My carnitas have always been bland in the past, and overly dependent on toppings, no matter what I cook the meat with. I like this method of deliberately cooking it bland and then seasoning it afterward. Works great.

For the beans and rice, I made rice in the Instant Pot, then added black beans, diced canned tomatoes and some juice, minced red onion, minced garlic, cilantro, salt and pepper, chili powder, and cumin, then reheated it. I meant to add some diced jalapenos, but I forgot. I wish I had written down the proportions, because it turned out so tasty and lively, which is not always the case.

For the guacamole: Four avocados, fresh tomato, diced fresh jalapeno, minced garlic, diced red onion, cilantro, salt and pepper, chili powder, and the juice of two limes. I usually mash half the avocados and chop the other half, but they were a little hard, so I sliced them very thin. Yum.

So then we had flour tortillas with sour cream, the seasoned meat, beans and rice, and guac all together. It was fantastic.

I’m very sad for my past self and my lackluster carnitas. Onward and upward.

WEDNESDAY
Salad with chicken, cranberries, cheese, and nuts

Not a thrilling meal, but decent. I cooked the chicken breasts in the Instant Pot on high pressure for eight minutes in just plain lemon juice. When it was cool, I sliced them and served them over salad greens, along with sliced almonds, dried cranberries, and crumbled feta cheese. I bought a bottle of “black garlic pepper vinaigrette,” whatever that is, but I forgot to try it. I also meant to add sliced Granny Smith apples, but didn’t even realize till this minute that I forgot that, too.

I seem to have forgotten to take a picture, as well. What was I doing all week? Not taking food pictures, I guess. Here’s an old pic of a similar meal:

My family will not eat salad greens as a side dish, but they eat tons of it if it’s part of a main course loaded salad. Works for me!

THURSDAY
English muffin pizzas, pepperoni and black olive

I again forgot to take a picture, but this is what sets me apart from other food bloggers, right? Other food bloggers would torture you with eleven photos of hand-pitted black olives and hand-cured pepperoni that they procured at the pepperoni ranch down the road, laid out artfully on a wooden trencher with lavender and quince hanging around for some reason, interspersed through seven paragraphs about how, on a jaunt to Iceland, they popped into out of the driving rain into an adorable little English muffin shop where the grandmother sat on a two-legged stool in the back, absolutely grinding the flour with her authentic gums while the patrons patiently hung around holding sacks under her jaw, and that’s why Icelandic kids don’t have ADHD.

Not me! I just wrote “pizza” and called it food blogging. In my defense, I did install a thingy so now you can pin images, if you’re into that. Flailing toward solvency, that’s my game.

FRIDAY
Mac and cheese

Easy, cheesy, glutenful: Mac and cheese. I use an Instant Pot recipe. If I’m feeling fancy and I feel like everyone’s blood glucose can take it, I transfer it to a buttered pan and put buttered breadcrumbs on top.

And now it’s almost 12:30 and I haven’t had breakfast yet. I’m loading up all these food pictures and absolutely dying. Gonna go grab some lunch and then get back to you with the recipe cards!

Guess who’s sitting on the couch next to me? My husband. He’s working from home today. You guys.

Chimichurri

Dipping sauce, marinade, you name it

Ingredients

  • 2 cups curly parsley
  • 1 cup Italian parsley
  • 1/4 cup dried oregano (or fresh if you have it)
  • 1 Tbsp red pepper flakes
  • 2 Tbsp minced garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/4 cup red wine vinegar
  • 1 cup olive oil

Instructions

  1. Put all ingredients except olive oil in food processor. Whir until it's blended but a little chunky. 

  2. Slowly pour olive oil in while continuing to blend. 

Beef skewers

We used a cheap cut of oven roast and it turned out just great (but I'm sure steak would be good, too!). Serve with chimichurri and pickled onions for a wonderful treat. 

Ingredients

  • beef
  • olive oil
  • salt and pepper

Instructions

  1. Soak wooden skewers in water for at least half an hour before skewering meat. 

  2. Slice beef across the grain into wide strips, trimming off fat if necessary. Thread them, accordion style, onto the skewers.

  3. Build the fire and let it die down to coals. 
    Just before cooking, drizzle the skewers with olive oil, salt, and pepper. Then lay the skewers over the grill, turning occasionally, until they are sizzling. 

  4. Serve with chimichurri and pickled red onions. 

 

Pickled red onions

A nice side dish for beef skewers with chimichurri

Ingredients

  • 2 red onions, sliced thin
  • 1 cup chopped cilantro
  • 1 cup red wine or cider vinegar
  • 1/3 cup sugar
  • water

Instructions

  1. Dissolve sugar into vinegar. Add onions and cilantro. Add water if necessary to cover onions. Cover and let sit for several hours before serving. 

 

Slow cooker carnitas

Serve on tortillas with sour cream, guacamole, beans and rice, salsa, cilantro, or whatever you like.

Ingredients

  • 1 pork shoulder
  • 1 can beer (or soda)
  • cumin
  • chili powder
  • salt and pepper

Instructions

  1. Put pork shoulder in slow cooker with beer. Cook on low for five hours or more, until pork falls apart when poked. 

  2. Preheat broiler. 

  3. Shred meat, mix together with spices, and spread in a thin layer on a shallow pan. Broil for a few minutes until meat is slightly crisped.  

  4. Serve on tortillas with whatever additions you like. 

 

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. 

 

White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

Instant Pot macaroni and cheese

Adapted from a CopyKat recipe

Ingredients

  • 2 pounds raw macaroni
  • 2 tsp hot sauce
  • 4 Tbsp butter
  • 3 Tbsp yellow mustard
  • 2 cups milk
  • 2-3 pounds cheese of your choice
  • 1 tsp pepper
  • 1-2 cups buttered bread crumbs for topping (optional)

Instructions

  1. Put macaroni in Instant Pot with enough water to barely cover. Put hot sauce, and mustard on top and mix it well. Mixing may be superstitious; not sure. 

  2. Set IP to high pressure for six minutes. Do quick release. 

  3. Drain any excess water. Add milk, butter, and cheese, and mix until macaroni is coated. 

  4. Serve as is; or butter a pan and pour the macaroni into it, top with buttered bread crumbs, and heat in oven until breadcrumbs are toasted. 

What’s for supper? Vol. 138: Notes from Bism

Trying something new this week. I’ll blab about my cooking as usual, then put recipe cards at the end, so you can save them if you like. Just for the things that turn out good, mind you. Do let me know if this is useful or not.

SATURDAY
Spaghetti and Sausage with What Can Only Rightly Be Called Awesomesauce

Damien says he wants to try some kind of new tomato sauce, and I’m all: silly husband, there is no such thing as “new tomato sauce.” But when the man wants to cook, the woman lets him cook. So he made this ridiculous recipe by the apparently famous Marcella Hazan. (recipe card below)

You put canned tomatoes in a pot. You put a bunch of butter in the pot. You peel a couple of onions and put them in the pot. You cook the pot things for a while. You take out the onions. And that’s freaking it.

He says he kept wanting to add, you know, tomato sauce things. Bay leaf, garlic, oregano, something.  Nopey, just the three things. Okay, salt if you’re fancy. It was so good. I don’t know why! It tasted like a whole meal in itself! It tasted like meat and wine! So savory, so interesting! Crazy, man. I couldn’t get enough of it.

He also made about a roomful of garlic bread, which I ate as if it were the only way to save the world.

SUNDAY
Hamburgers, brats, chips, dip

He built this gargantuan grill for himself out of cinder blocks in the backyard

and he cooked supper on it. And sent me gifs of the fire while I was lying down. I still have more calculating to do, but I think I got a good deal.

MONDAY
Chicken sorta caprese sandwiches; cucumber salad; cherry pie with whipped cream

These sandwiches were so good last week, I made them again. This time, I used ciabatta bread instead of kaiser rolls and provolone instead of mozzarella. Grilled chicken, prosciutto, provolone, fresh basil, sliced tomatoes, olive oil, vinegar, salt and pepper. Yuhm.

For some reason I dug in my heels about buying frozen fries this week, so I made a cucumber salad instead. I mostly-peeled about four cucumbers (I like to leave some festive stripes of green peel like Chef Pat always did. It makes me think of the early 90’s, Squeeze, things like that) into half circles and mixed them with a red onion sliced very thin. Then I mixed together some white wine vinegar and water and some sugar tossed it together.

I wish I had had some fresh dill. It wasn’t fabulous, but it was refreshing, and fine for a summery side. Would have gone well with fries.

The cherry pies, I had actually made Sunday night, but Lucy’s pancreas was having some kind of fit, so we saved the pie for Monday. I was in a rush, so I just made the cherry filling and poured it into pre-made pie shells and baked them that way, no lattice topor anything. I served it with whipped, unsweetened cream, and that was the right choice because the pie was so very sweet.

It was a bit of a mess when I cut it, but oh, cherries. So wonderful.

Also, so dramatic as they sat there macerating in the sun, like the juiceable gemstones from Bism.

TUESDAY
Mac and cheese with chicken and broccoli

My friend Maureen’s sister once made me a cheesy chicken casserole after I had a baby, and it was the best damn thing I ever ate in my life. I’ve been trying to replicate it ever since, even though I know perfectly well the missing ingredient is “just had a baby.” Once I had a peanut butter and jelly sandwich that was the best damn sandwich I ever had, right after I had a baby. Really, it brought tears to my eyes. Such jelly! Such peanut butter! Gevalt.

Anyway, this was not terrible, unlike the picture I took but can’t find.

I made mac and cheese in the Instant Pot (using farfalle instead of macaroni) based off this recipe from Copy Kat, only I realized for the first time that her recipe calls for one pound of one kind of cheese, and one cup of another kind. What the hell kind of recipe is that? I also ran across a recipe that called for ten teaspoons of something. Ten teaspoons. Honest to goodness, I’m the only adult on the internet.

So then (okay, first I burned the noodles because I’m too stupid to push a button without burning something) I steamed some cut-up broccoli spears and some chicken that I had I guess cooked in the Instant Pot previously. Okay, this is also a terrible recipe. I’m sorry.

Upshot: It was fine. I guess I put it in a buttered pan and put it in the oven until it melted together a bit. It would have been better if I had just had a baby, but I don’t think you can do that in the Instant Pot.

WEDNESDAY
Tacos with lime crema; tortilla chips with more lime crema

Just regular old tacos, but!!!!! I got this easy recipe for lime crema from Budget Bytes, and now I realize how brave I’ve been to have gotten through 43 years without lime crema. SO BRAVE.

I zested and juiced a couple of limes and then thought, “Oh, let’s not be stingy!” and zested and juiced one more. I added the zest and juice to a 16-oz tub of sour cream, glopped in a few tablespoons of minced garlic, and stirred it all in with a little salt.

I did get some help cutting up the tomatoes from a . . . blue fairy of some sort.

See? We finally redid the floor, just like we said we would this summer! Shut up! It’s still August! *sob*

We had some lettuce, but no fairies appeared to cut it up for me, and I discovered plenty of leftover pea shoots from the fancy ramen last week. I thought it would be weird, but it was great! Spicy meat, fresh tomatoes, springy pea shoots, and plenty of that wonderful lime crema. You don’t have to tell your abuela that this is what we call tacos, but we’re not going to stop.

THURSDAY
Chicken quesadillas

I saw to my dismay that there was yet more chicken in the fridge, so I slumped over to the Instant Pot and snarled, “You know what to do.” I threw a bunch of chili lime powder in there with the chicken and a cup or so of water and set it for 7 minutes high pressure, but it came out tasting like just water anyway. I let the chicken cool, but not enough, and skinned, boned, and shredded it. Ow, still hot.

Some people had cheddar, some had pepper jack, some had jalapenos from a jar. I always regret letting people order special combinations, but then again, some people are easy to please.

 

Yes, we had potato chips with quesadillas. Don’t tell abuela.

FRIDAY
Eggs and harsh browns

And that’s it! It’s the end of the week! Ha! I win again!

And here are my nearly professional recipe cards. Lemme know what you think.

5 from 2 votes
Print

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

  • 28 oz can crushed tomatoes or whole tomatoes, broken up
  • 1 onion peeled and cut in half
  • salt to taste
  • 5 Tbsp butter

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

  4. I'm freaking serious, that's it!

 

5 from 2 votes
Print

Cherry pie filling for TWO pies

Keyword cherries, cherry pie, desserts, fruit desserts, pie

Ingredients

  • 7 cups cherries pitted
  • 3 cups white sugar
  • 1 tsp almond extract
  • 1/2 cup cornstarch
  • 3 Tbsp butter

Instructions

  1. Mix together the pitted cherries, sugar, and cornstarch in a bowl and let it sit for ten minutes or so until they get juicy. 

  2. Put all ingredients except butter in a heavy pot over medium heat and bring to a boil Bring to a boil. Lower heat and simmer over medium heat, stirring constantly, for several minutes. Stir in the butter.

  3. Let the mixture cool a bit, then pour into pie shells. 

Recipe Notes

This would also be fine over ice cream. 

 

5 from 1 vote
Print

Lime Crema

Keyword Budget Bytes, crema, lime, lime crema, sour cream, tacos

Ingredients

  • 16 oz sour cream
  • 3 limes zested and juiced
  • 2 Tbsp minced garlic
  • 1/2 tsp salt

Instructions

  1. Mix all ingredients together. 

Recipe Notes

So good on tacos and tortilla chips Looking forward to having it on tortilla soup, enchiladas, MAYBE BAKED POTATOES, I DON'T EVEN KNOW.

 

5 from 2 votes
Print

Chicken Caprese Sandwiches

Keyword basil, chicken, mozzarella, prosciutto, provolone, sandwiches, tomatoes

Ingredients

  • Ciabatta rolls, Italian bread, or any nice bread
  • Sliced grilled, seasoned chicken
  • Sliced tomatoes
  • Fresh basil leaves
  • Sliced prosciutto
  • Sliced mozzarella or provolone
  • olive oil
  • balsamic vinegar
  • salt and pepper
  • Optional: Pesto mayonnaise

Instructions

  1. Preheat broiler. Drizzle chicken breasts with olive oil, salt, pepper, oregano, whatever. Put chicken on shallow pan with drainage, and shove under broiler, turning once, until chicken is browned on both sides. Let cool and slice thickly, you animal. 

  2. Toast bread if you like. Spread pesto mayo on roll if you like. Slice tomatoes. 

  3. Pile chicken, tomatoes, basil, cheese, and a slice or two of prosciutto, sprinkling with olive oil and balsamic vinegar, salt and pepper a few times as you layer. 

What’s for supper? Vol. 136: Charlotte was neither

Something something food something! Ho ho, Sam Sifton, aioli. Remoulade, cabanas with that wonderful old-fashioned smell of hot canvas, and gin rummy. At any rate, then we all popped over to Sonya Yoncheva’s flat, where the most amusing thing happened with some lobster knuckles, ho ho ho. Then here’s what we had the rest of the week:

SATURDAY
Giant grilled ham and cheddar cheese, strawberries, chips

We normally have these sandwiches on sourdough bread, but Aldi had this ludicrously big loaves on sale. I forget what it’s called — something Italian — but those were some hearty sandwiches, let me tell you. For size reference, this is a twelve-inch pan they’re cooking in:

Nice summer meal, yum.

If you don’t know the trick of skimming a little mayo on the outside of your grilled cheese before frying it in butter, you should. It’s a good trick.

SUNDAY
Cookout!

We usually have a huge family reunion party on July 4th, but too many people couldn’t make it, so we rescheduled for the 8th — and then a bunch of people got sick and couldn’t make it. So we had the party anyway, with a small but cheerful group, and we’re shooting for Memorial Day to get the band back together.

We had burgers and hot dogs and chicken, chips, watermelon, potato salad, ice cream, and cookies, with sparklers, fireworks, and the Declaration of Independence. Three cheers!

MONDAY
Pork ribs, rice, string beans

I didn’t even know there was such a thing as supper at 5, but by 5:45, we had oven roasted pork ribs, white rice, and raw string beans. Pork ribs with salt and pepper in a pan with drainage, slide under a hot broiler for maybe 8 minutes, turning once. Rice using the 1:1 method in the Instant Pot. String beans thrust at unwilling children for stem removal, standards lowered as necessary. Boom, dinner. I had mine with gochujang sauce to make it even more boom.

TUESDAY
Apricot chicken salad

I had a recipe, but I didn’t like the looks of it, so I invented something brand new not to like. The recipe called for greens and cooked chicken, fresh apricots, celery, blue cheese, and some kind of peculiar buttermilk dressing. We all agree that buttermilk is problematic, because we’ve all read Charlotte’s Web and now expect buttermilk to taste like ambrosia, rather than bad milk, and it never does. (We also have some inappropriate notions about potato peels and old cabbage cores, but never mind.) So I skipped the dressing, and happened upon some white balsamic peach vinaigrette dressing at Aldi, which, it turns out, is only offered for a short time for a reason, the reason being that it is yucky.

Well, apricots aren’t quite in season yet, it turns out, so I bought dried apricots. Just like you can substitute raisins for grapes, okay? It’s the same thing!

So, the salad was okay. We ate it. I could redo it when apricots are in season, I guess, but I think we’ll just move along [shakes fist at passing spider].

WEDNESDAY
Pizzas by Irene

For our child-led dinner series (which I say because I’ve forgotten how to talk), Irene chose pizza. So, you know how some parents watch their children get all upset and stressed out while trying to accomplish something tricky, and they respond to that stressed-out child by shouting, “Calm down! Just take it easy, okay? Calm down!” and you know how that’s not helpful at all?

Well, you go ahead and watch the world’s least chill 9-year-old attempt to stretch somewhat cold pizza dough over five extra large pans, and see what happens when she gets a hole in the dough and it’s the ennnnnnnnnd of the world. You see what comes out of your mouth!

Anyway, she actually did very well. We all did very well. Yes. [shakes fist at passing spider]

THURSDAY
Carnitas with salsa verde

We just had carnitas last week, but I wanted to try some new toppings for it. I had big plans, but ended up settling for just one new thing: salsa verde. Oh my stars, this was a good choice.

I took about fifteen tomatillos and unwrapped them, and put them on a pan with three medium jalapenos, a quartered onion, and about ten cloves of garlic. I roasted them for a few minutes until they were a little charred.

Look how dramatic the onions got!

Then I cut the stems off the jalapenos (I left all the seeds in), pulled the wrappers off the garlic cloves, and trimmed the ends off the onions, and shoved everything in the food processor with a big handful of cilantro and about 3/4 tsp of sugar. I blended it until it was pulpy.

Then I heated up a frying pan with a little olive oil and put the salsa mixture in, and heated it, stirring, until it was a bit thickened. Then I added about 3/4 cup of chicken broth and about 1/4 cup of lime juice; then I let it simmer for another 15 minutes until a lot of the liquid was absorbed.

I will admit that I have only tasted salsa verde once before in my life, but I do believe this is how it’s supposed to taste. Sweet and hot and greeeeen. So very nice.

It was a wonderful accompaniment to the pork, which I made in the slow cooker with a can of beer and two cans of diced tomatoes with chiles. When the meat was tender, I trimmed off the considerable fat, shredded it, and spread it in a shallow pan to be browned up under the broiler.

The meat came out a bit bland, but the salsa verde more than made up for it. I had my carnitas with salsa verde, sour cream, raw red onions sliced thin, and a little fresh lime juice. More fresh cilantro would have been nice.

FRIDAY
Penne and sauce

Oh, we had a birthday in there, too. Sonny wanted to go have pizza with his friends and then sleep in the yard in a tent, so my main contribution was this . . . thing.

Look, he wanted a cake with a bearded dragon wearing a top hat, and that’s what he got. In real life, bearded dragons are even stupider-looking. [shakes fist at passing spider]

What’s for supper? Vol. 135: Booooo!

This week’s menu is brought to you by inappropriate guilt. Actual temperature: 96 degrees with 94% humidity. Real feel: I’m a failure as a human being because I turned on the air conditioner.

Here’s what we ate this week:

SATURDAY
Hamburgers, chips, ice cream sundaes

Can you imagine a world without hamburgers? I can’t.

SUNDAY
Carnitas; berries and cream

I took a nice, fatty pork shoulder and put it in the crock pot (actually two crock pots) with some Narragansett bear and some cans of chipotle peppers in adobo sauce, and then we went to the beach. Several hours later, the meat was nice and tender.

I pulled off the fat, shredded it, and spread it in a shallow pan along with most of the peppers, and put it under the broiler for a few minutes until it was slightly browned and crisp.

Then we served it on tortillas with fresh lime juice, pepper jack cheese, and sour cream.

I was very happy with the flavor of the meat. Some parts of it soaked up more heat than others, so it was exciting to eat. I’m now motivated to start adding more things to these lovely carnitas. What do you like on yours? Beans? Rice? Lettuce or something? Help the yankee out.

Dessert was supposed to be fruit cobbler or crisp, but it was so dangedly hot, I couldn’t bring myself to turn on the oven; so we just had strawberries and blueberries with fresh whipped cream. No complaints.

MONDAY
Citrus salad with chicken and almonds

A new meal, a new meal! Refreshing but substantial, and the flavors combined much better than I expected.

It was again far too hot and steamy to even look at the oven, so I cooked the chicken breasts in the Instant Pot with about 3/4 cup of lime juice and a heavy sprinkling of chili lime powder. I set it to manual for seven minutes, did a quick release, then let the chicken cool and cut it into cubes.

So we had mixed greens, chicken, tangerine segments, feta cheese, toasted almonds, diced red onion, and very thin cucumber slices.

(Okay, I turned on the oven for eight minutes to toast the almonds.) Someone has stolen the post thingy for my food processor, but it turns out you can slice cukes pretty easily on the wide part of a manual grater. I meant to make a honey lime dressing, but couldn’t find the honey; so I just squeezed fresh lime juice onto my salad, and it was very good.

Next time I make this salad, I will try grapefruit. I looked up directions for peeling the tangerines so they don’t have a membrane, but I honestly don’t own a sharp enough knife, and also am not raising any kids who refuse to eat membranes. Harumph!

TUESDAY
BLTs

It was Lucy’s turn to plan and make dinner. Normally BLTs is a birthday-level treat meal, but I’m trying not to quash anybody, so I agreed to her plan and bought five pounds of bacon. She laid them out in two giant pans and put them in a 400 oven for about twelve minutes. They were overlapping each other a bit, and some came out overdone and some underdone, but most if it turned out well and it was SO much easier than frying it in a pan.

My father used to have a BLT for lunch every day. When noon approached, my mother would set a place for him at the old maple kitchen table we inherited from my grandmother. I remember hearing the tea kettle start to sing as the bacon hissed and popped in the old iron frying pan, and my mother would slice off a wedge of lemon for my father’s tea. She’d slit the center of the wedge to make it easier to squeeze, and deftly flick the seeds out into the sink with the tip of a knife. Then my father would arrive, and he’d have a quiet, leisurely meal while reading the daily paper before heading back to work for the afternoon.

From my mother’s example, I learned that when you grow up, people will make you BLTs. And here I am!

WEDNESDAY
Hot dogs, corn on the cob, ice cream

Normally, we have a giant family cookout and firework extravaganza for our giant family on the 4th of July, but several people couldn’t make it, so we moved the party to the weekend.  Seeing as the country really needs more of an intervention than a birthday party, I’m okay with missing the 4th. Boo.

We ate our hotdogs and drove to the beach in the next town, where the local boating club generously hosts a firework show over the lake from a raft. Smiling old men hand out sparklers to the children as the sun sinks below the water, the rich and the poor mingle in peace, and it’s a lovely time.

Except I guess they got sick of the riffraff this year, and we had to go sit in a cemetery across the street. Oh well! Fireworks is fireworks. Corrie booed, because she is a terrible person. Who boos fireworks? Boooo!

THURSDAY
Honey garlic chicken thighs with broccoli and potato

I planned this one actual-cooking meal for the end of the week, knowing it would be cooler. Well, it wasn’t all that freaking cool. And we were out of garlic, of all things. And half the chicken had gone bad! Boooooooo!

Still, it’s a good recipe, a true one-pan recipe, and pretty simple. You make a simple sauce, cut up potatoes and broccoli, put the potatoes and chicken in a pan, spread sauce on the chicken, cook for a while, and then add broccoli toward the end.

It’s a sweet, pleasant sauce, and tastes wonderful with the broccoli. A fine dish if you’re not dripping with sweat and angry about rotten chicken and lost garlic. I really can’t fault Damn Delicious for any of that. The recipe actually calls for chicken breast, but thighs with skin are much better.

FRIDAY
English muffin pizzas

Guess what? It finally rained, and then it went right back to being horribly hot and muggy again. I reserve the right to be cranky, eat too much sour cream, boo fireworks, or whatever works. Boooooooooooooooooooooo!

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. 124: We put the bap in bibimbap

Another week under our belts, literally! Here’s what we had. At the end of the post, I’ll list the carb count for each meal, more or less.

SATURDAY
Bagel sandwiches with egg, cheese, and sausage

An easy, agreeable meal for yet another miserable, rainy, snowy, unreasonable day, which the menfolk spent climbing around on the roof to satisfy the insurance company.

SUNDAY
Bibimbap

Such a stupendous meal. The night before, I took a pork loin and cut it as thinly as I could, then set it to marinate with some prepared gochujang sauce. Sadly, I had no plain gochujang (which I have since rectified. Affiliate link!), so the flavor wasn’t as intense as I wanted. Then I browned up the meat in some olive oil while the rice was cooking.

I also set out the following dishes:

Sliced mushrooms sauteed in olive oil with soy sauce
Spinach sauteed in olive oil
Bean sprouts
Plain and sriracha-flavored sesame seeds
Wasabi sauce
Gochujan sauce
Soy sauce
Quick-pickled sliced carrots and mini cucumbers

I meant to add sesame oil to the sauteed foods, but I forgot.
Everyone put rice in their bowls and then added as many ingredients as they wanted, then reported to me for a fried egg on top.

To make the pickled vegetables, I sliced the mini cucumbers thin and used the wide slot of the vegetable grater to make carrot strips. (I need a food processor!) I covered them with white vinegar and stirred in about half a cup of sugar, covered it, and let it sit all day. I did this in the morning, and they were nice and zippy by dinnertime. The kids love these.

Bibimbap is just a giant bowl of savory wonderful happiness with little treats all through it.

Once you get down to the rice, you just keep adding more ingredients in different combinations. Or at least I do!

MONDAY
Beef barley soup, hot pretzels

This is one of the most frustrating parts about relearning how to cook while keeping track of carbs: I can’t eyeball stuff like soup anymore; and if I happen to have weird ingredients on hand, I’ll have to recalculate the carbs all over again next time. Oh well. In the old days, if someone had T1 diabetes, the only treatment available was to restrict calories, and sometimes people would die of starvation instead of diabetes. So boo hoo, I have to adjust my soup recipe.

Here’s the recipe I came up with:

Cover the bottom of the pot with olive oil and saute one diced red onion, 1 Tbs minced garlic, and two diced carrots.
When they begin to soften, add beef trimmed and cut into bite-sized pieces (I think I had about 2.5 pounds).
When beef is browned, add 2 small cans of diced tomatoes with the juice, and 1 cup Shiraz, 5 cups of beef broth, and about twelve ounces of sliced mushrooms. 
If you’re cooking on the stovetop, add 1/2 a cup of uncooked barley and simmer for about 40 minutes. I was using my Instant Pot, so I added the barley, sealed it, opened the vent, and set it for “soup,” then let it just cook itself the rest of the day. Add salt and pepper before serving.
I added some water, too, but this turned out to make it thinner than I wanted. It made a little less than a gallon of soup.

We also had hot pretzels, which everyone likes. Benny and Corrie were in charge of the salt, and their general approach is WOOHOOOO!

TUESDAY
Hot dogs, beans, cheezy weezies

Nothing to report.

WEDNESDAY
Terrible tahini chicken, rice, pineapple

I was sorrrrrt of following a recipe from the NYT? I was so thrilled because it said it was everyone’s favorite chicken thighs, and it only had five ingredients, and you just put the sauce on the chicken and cook it! So easy! No gathering purselane by moonlight or using special hand-braided cooking twine to whip the meat into tenderness before slowly poaching it over a steaming sea sponge while a bowl of fertilized quail eggs looks on. Of course, they did describe it as having a “salty, fungal deliciousness,” but that did not deter me.

Well, I couldn’t find miso for sale. I did a quick inquiry in the supermarket and discovered that there’s no real substitute for miso, which is fermented soybean paste, but sometimes people use tahini, so that’s what I got. And it said to use plain rice vinegar, not seasoned rice vinegar, but I used seasoned rice vinegar anyway, because Sim Sifton’s not the boss of me. And salted butter instead of unsalted.

WELL, that chicken wasn’t very good. It sure wasn’t. It came out of the oven looking intriguingly like a tray of toasted marshmallow thighs

and they tasted like . . . hot mealy peanut butter? And mud. Not great. Luckily, the chicken itself has no carbs, so Lucy just scraped the crap off the top, ate the chicken, and made up the carbs with some waffles or something.

We had white rice and fresh pineapple on the side.

And now there’s a giant platter of rejected chicken hulking in the fridge making me feel bad.

THURSDAY
Cheese pizza

Did I mention that this week was spirit week? That’s when the school drums up energy and excitement by making parents make fourteen quick stops to Walmart, and the kids can go to school disappointed and angry and slightly loopy on pink hairspray fumes. There’s color day, dress-up or twin day (when you dress up as twins with someone else. One of the kids decided to dress up as Dipper from Gravity Falls, because he is a twin. We let it ride), crazy hair or hat day, favorite character day, and of course pajama day.

So Thursday was character day, and dear sweet Benny wanted to be Amelia Bedelia. Here she is:

So I’m making the pizzas, and we calculated that Lucy could have three pieces, which is a quarter of a large pizza. I thought it would be funny to let her have it in a big slab, rather than cutting it up; so I let everyone have a big slab. Same amount of pizza, of course, just not cut into individual slices. Lucy (here dressed as Tonks, sort of) thought this was moderately amusing:

Guess which kid was upset because she only got one piece of pizza instead of three? That’s right, the one dressed up as Amelia Bedelia. File under “things any halfwit could have anticipated.” We gave her extra pizza, and yes, I promised her a lemon meringue pie at some point, so she’ll keep me around.

FRIDAY
Sourdough grilled cheese, salad

Haven’t worked out the carbs yet. I’m stalling. We had a bit of a scare yesterday. A combination of too many sugary carbs without enough fiber and fat, a slightly weird meal schedule, and extra running around, and Lucy’s blood sugar kept dropping and dropping, even after she ate dinner. So, BOO DIABETES. Boo. Argh. We did finally get her stabilized, but it was scary. But we’ll figure it out.

And now for the carb counts!

Last week I posted before I had worked out the carbs for mac and cheese, but I have them now, so I’ll include them here.

If you’re using these recipes to work out your own carb-counting diet, please note that carb counts can vary by brand, especially in things like sauces, so caveat comendenti, or something. Most of the ingredients I use are from Aldi, FYI. Right now, Lucy’s dinner carb target is 95 grams. If she falls short, we make it up with odds and ends. If she goes over, we give her extra insulin. I try to make low carb dinners on weekends so she can have dessert without going too far over the target.

THE CARBS

Bagel, egg, cheese, sausage sandwiches:

L’Oven Fresh everything bagel: 52
fried egg: 0.6
butter: 0
Breakfast Best maple flavor sausage patty: 3
Happy Farms white American cheese singles, 1 slice: 2
total: 57.6 carbs

***

Bibimbap:

I didn’t work out the carbs for this whole meal, because Lucy only wanted rice, pickled veg, and an egg. Here are those numbers:

rice 1 cup cooked: 45 g
one carrot and one mini cuke, pickled in vinegar and sugar: 10 g (this was hard, because it was pickled with sugar, but how much actually got into the vegetables? I just had to take a guess)
egg: 0

***

Beef barley soup and hot pretzel:

olive oil: 0

medium red onion:11
1 Tbs minced garlic: 3
salt: 0
ground pepper, 1 tsp: 1.5
beef: 0
mushrooms 12 oz (about 20 small to medium mushrooms): 11
2 carrots, about 7 inches each: 12
beef broth: 5
1 cup Shiraz: 8
5 cups beef bouillon from Chef’s Cupboard cubes: 5
(3 cups water)
Happy Harvest diced tomatoes with juice, 29 oz (2 cans): 34
1/2 cup barley (uncooked): 74
Total: 159 carbs for about 14 cups of soup (almost one gallon)
11.36 carbs per cup of soup

Hot pretzels – Hannaford baked soft pretzels: 34 g each

***

Hot dogs, cheese puffs (she didn’t want beans)

2 hot dogs Classic Parkview brand: 8
2 Aldi buns: 46
2 Tbs ketchup: 10
Clancy’s cheese puffs: 1.5 cups: 17

Total: 81

***

Terrible tahini chicken:
tahini 1 cup: 64 carbs
chicken: 0
butter: 0
4 Tbs honey: 68 carbs
rice vinegar: 2 Tbs 10 grams
____
Total recipe: 142 for 16 chicken thighs
each thigh: 8.88
Rice: 37 carbs per cup
Doesn’t like pineapple
***
Homemade cheese pizza with garlic crust:1 20-oz. ball of garlic pizza dough, Portland Pie Company : 520
1/2 cup Reggano traditional pasta sauce: 13
Happy Farms shredded mozzarella, 3 cups: 12

Total 16 inch pizza: 545
12 pieces, each: 45.42
136.26 for three pieces (1/4 of a pizza)
Note: This is high for pizza, considering how small the slices are. Either the garlic-flavored crust is especially carby, or the sauce is, or maybe I made a mistake. I dunno. Normally, you can figure that a slice of pizza is about 35 carbs.

***

Instant Pot mac and cheese:

I used this recipe, scaled up (which made a ludicrous amount of food. I won’t do that again! Double at most), and added buttered bread crumbs.

3 lbs macaroni : 1008
Burman’s hot sauce: 0

6 Tbs butter: 0
3 Tbs mustard: 0
3 c milk: 39
1 lb Happy Farms pre-shredded mild cheddar: 16
24 oz Happy Farms aged New York sharp cheddar: 0
Total without breadcrumbs: 1063

Optional:

Hannaford Italian style bread crumbs: 1 cup, 80 g
butter: 0

Total with breadcrumbs: 1143