Sorry, there will be no follow-up Ghostbusters reference in this What’s For Supper. I just ran out of title ideas. We did go back to school, though.
If you look closely, you’ll notice that all the food photos this week were taken either outside, or in my bedroom. This is because I’m spending half my time pining for the kids because they’re at school, and the other half hiding from them because they’re home.
Here’s what we ate this week:
Pork ribs, mashed potatoes, corn
Damien made his lovely sugar rub for the pork ribs, and cooked them on the grill. Scrumptious as always. Great little char, great caramelization, a little sweet, a little hot, nice and juicy inside.
You could make a big batch of this sugar rub and have it on hand in a baggie for just about any kind of meat, and it really makes it special.Jump to Recipe
I made seven pounds of mashed potatoes, and it wasn’t enough. Next time, a full ten. I also remembered too late about garlic parmesan mashed potatoes, where you boil the garlic cloves right along with the potatoes and then mash them in, then embarrass yourself with how much cheese you add.
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Damien made dinner while I languished or something. Oh, wait, I was doing school supply shopping! Really down to the wire this year. I remember the first year I did school shopping, when we were SO broke and having SO much culture shock after years of home schooling. I remember being so heartbroken and outraged that I was expected to buy a thumb drive for my innocent sixth grader. It seemed like they were trying to turn her into a faceless drone, enslaved to technology and commercialism. So, this year, Corrie got a P.J. Masks backpack and Frozen II water bottle and a shiny gold Wonder Woman dress and Lion King socks and whatever the hell else she wanted. And all Crayola, no Rose Art at all. You can judge for yourself if that’s progress or not. Anyway, Damien made dinner.
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For the first day of school, a nice, easy meal was in order, especially since I had somehow made myself believe school was still a full week away, so we had zero acclimatization to the new bed times.
School is . . . okay. The kids are okay with masks. The school has set up tents for outdoor classes and lunch, and the kids sit on yoga mats, and no one spends more than 45 minutes in a room with other people, and they have fans going all the time. They do temperature checks every morning. They ask my five-year-old if she’s been out of the country (and I always listen closely for her answer, because you never know). It is okay. I have no idea if they’re learning anything. Corrie has learned a dinosaur song and a fishie song and has a friend named Greta. She has a classmate named Oliver who is silly. We have no idea how long this all will last, but for now, it’s okay.
Mirabile dictu, no one in the school has life-threatening allergies this year, so we can pack whatever we want for lunch, so there’s that. In a few weeks, we’ll add in hybrid public high school and Catholic high school, and eventually the college kids will go back to college. Moe is in quarantine. It’s been several days since anyone called Clara “Hitler” for enforcing mask rules in the store. Walmart is selling unscented hand sanitizer again, so you don’t have to go around smelling like fermented cranberry fart. It’s okay. How are you?
Grilled ham and cheese, carrots and hummus, broccoli salad
I cleaned out the cabinet and discovered I’ve been diligently stocking up on sunflower seeds and dried cranberries, for some reason. So I poked around and found a recipe that uses both of them, along with broccoli and a basic dressing (mayo, white vinegar, sugar, pepper).
Everyone liked it well enough, and it was a nice change from coleslaw. Vaguely autumnal. Some people also add bacon, but I was trying to pretend it was a vegetable. You could also put minced red onion. Maybe a little blue cheese. But it was nice in its simple form.
Steak teriyaki stir fry, white rice
Feeling unambitious, I bought two bottles of ginger teriyaki sauce. I’m often unhappy with my stir fries because they are watery and the vegetables are overcooked, because I crowd the pan and overcook some ingredients while others are catching up. So this time, I cooked the food in batches and in stages. I heated up some sesame oil and cooked the strips of beef in batches until just barely not pink, then took the meat out of the pan. Then I cooked the broccoli in the meaty pan until just barely done, and then I added the red peppers and cooked them just a little. Then I put the meat back in and added the sauce and just stirred everything up quickly so it was heated through, and served it over rice.
Good results! The vegetables were crunchy, the meat wasn’t chewy, and the sauce did not get watery. I made a bunch of rice in the Instant Pot, and it was a tasty, pretty meal.
Steak continues to be cheap, and I’m running out of ideas! We’ve had steak and cheese, steak salad, steak steak, and tortas. What else do you make with steak? Never thought I’d have this problem.
Carnitas with guacamole, corn on the cob
Not the very fine carnitas from J.R.’s Art Place that you cook in a pot until the meat’s all lacquered and lovely, but still not bad. I put a giant bone-in pork picnic in the Instant Pot with a can of Coke, some cinnamon sticks and bay leaves, orange quarters, salt, pepper, and oregano, and cooked it for 35 minutes on high. It wasn’t really tender, so I gave it another 35 minutes. It still wasn’t as tender as I wanted, but I was out of time, so I pulled the meat out and shredded what I could, and cut the rest off. Then I spread it in a pan and sprinkled it heavily with chili powder and salt, and crisped it up under the broiler.
I flirted with the notion of beans and rice, but it seemed hard, so we just had the meat with guacamole, and cheese, sour cream, salsa, lime wedges, and cilantro.
I made some rather tomato-heavy guacamole with the few avocados that didn’t turn out to be all sad and grey inside. What the heck is wrong with avocados lately? They’re not overripe, they’re just blighted or something. What do you expect: These are Joe Biden’s avocados. Ask yourself if you’re really prepared for four more years of Joe Biden’s avocados.
Tuna burgers, cheesy tomato soup
This may just be a fantasy. Most likely, people will request plain tuna with mayo. But I will offer the option of tuna burgers.
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And I will offer tomato soup from a can, and they can put cheese in it. Or they can act like it’s not even exciting that it’s finally almost soup season. But it is exciting! It is.
Smoked chicken thighs with sugar rub
- 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
Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit.
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.
Garlic parmesan mashed potatoes
- 5-6 lbs potatoes
- 8-10 cloves garlic, peeled and smashed
- 8 Tbsp butter
- 1-1/2 cups milk
- 8 oz grated parmesan
- salt and pepper
Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.
Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.
Drain the water out of the pot. Add the butter and milk and mash well.
Add the parmesan and salt and pepper to taste and stir until combined.
An easy, delicious meal.
- 3 lbs bacon
- 3 lbs spaghetti
- 1 to 1-1/2 sticks butter
- 6 eggs, beaten
- lots of pepper
- 6-8 oz grated parmesan cheese
Fry the bacon until it is crisp. Drain and break it into pieces.
Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.
Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.
Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.
White Lady From NH's Guacamole
- 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
Peel avocados. Mash two and dice two.
Mix together with rest of ingredients and add seasonings.
Cover tightly, as it becomes discolored quickly.
- 1 can tuna
- 1/2 cup bread crumbs
- 1 egg, beaten
- seasonings, minced onion, etc.
- oil for frying
Drain the tuna.
Mix tuna thoroughly with egg, bread crumbs, and whatever seasonings you like. Form into two patties.
Heat oil in pan. Fry tuna patties on both sides until golden brown.