What’s for supper? Vol. 186: The world is cold, but food is warm.

Everyone is sick and mopey and overworked, and there is frost on the windshield in the morning. And we’ve decided that Corrie is watching far too much TV, so we are doing a little detox there, which is hard on everyone.  So I focused on cozy, unchallenging meals for this week. Here’s what we had:

SATURDAY
Steak, hot bread, salad

Well, London broil. That’s a steak, right? Everyone looked so droopy and sad, I thought we could all use some steak, and it happened to be on sale. Damien seasoned and broiled them, and I bought a few of those pull-apart bread rings and threw them in the oven right before supper. I put out some salad but it remained largely unmolested. 

The pictures are lackluster but the meat was great. Much better than the other way around, as sometimes happens. 

SUNDAY
Grilled ham and cheese, chips

Sunday we went to Mass and I led my first faith formation class, which went great! Overall. Some of those kids know a lot and some of them know hardly anything, but they are all interested in Jesus! And why not? He is an interesting guy. 

We came home for lunch and some of us were clever enough to fix ourselves steak and cheese sandwiches. 

Then we met my dad and went apple picking at our absolute favorite orchard, Wellwood Orchards in Springfield, Vt. It’s way up in the mountains where the air is so clean and good. You buy your bags and then get into a wagon, and a tractor pulls you wherever you want to go. We wanted mostly Macintosh, Macouns, and Cortlands, although some of the younger and more naive children were swayed by the deceit of that apple that calls itself “delicious.” 

This orchard has a little farm animal petting zoo, with cute little goaties and fancy ridiculous chickens, and the sun shone down, and the air smelled like apples, and it was just a good day. There are a bunch of pictures on my FB page. Here’s my favorite:

We also stopped at the Vermont Country Store and spent more money on candy than I have ever imagined it was possible to spend on candy. Irene bought wax lips with fangs, because Monday is school picture day and she’s not made of stone. 

MONDAY
French toast casserole, sausages, plums, OJ

Continuing the theme of “life is cold; here is some food that is hot.”

I’ll do my best to make a recipe for french toast casserole, but it turns out different every time. It’s definitely a good meal for kids to help you make. Although I would not recommend letting your very contagious four-year-old mix the orange juice in the other room. We ended up making a whole separate batch for those who did not wish to drink plague juice. 

I browned up some frozen breakfast sausages and set out a bowl of sweet little plums, lovely, dusky little plums. 

TUESDAY
Pork and ricotta meatballs on spaghetti with Marcella Hazan’s sauce

Sometimes you see a recipe and you just know. This one, from the NYT, calls for ground pork, ricotta, parmesan, bread crumbs, eggs, and salt and pepper, and that’s it. You bake them, so it’s nice and easy.

They don’t look like much, but they are delightfully fluffy and so full of flavor (although I thought the amount of salt it called for was way too much), with little creamy pockets of cheese. I ended up using three pounds of pork and one pound of ground beef, and more parm than the recipe called for, and panko bread crumbs; so I guess that’s a good enough reason to make up my own recipe card. I had to cook them ahead of time and then heat them up in the sauce, but next time I want to cook them right before we eat them, so they can be as light as possible. They did soak up a lot of the sauce, which was unexpected. Possibly because of the panko bread crumbs.

I made Marcella Hazan’s miraculous three-ingredient sauce in the morning in the crock pot.

Boy, does it not look like it’s going to be delicious. BUT IT IS. 

This was a popular meal, and we have been snacking on meatballs all week. In fact, the other day, I was working and thinking about meatballs and asked Benny to snag me a couple. This is what she brought me:

WEDNESDAY
Hot dogs, beans, fries

This meal was just a gift to myself. I actually asked Benny and Corrie to make it for me, and they somehow didn’t do a very good job, but still. 

THURSDAY
Nachos

Again, no culinary adventures, but everyone was happy. I spread tortilla chips in a pan, spread cooked, seasoned ground beef over that, and sprinkled it heavily with shredded cheddar, and then topped it with chopped scallions. The scallions were third gen, if anyone cares. 

I had mine with salsa and sour cream. And very good they are, nachos. 

FRIDAY
Fish tacos

I splurged on batter-fried frozen fish instead of the breaded kind. We have tortillas, shredded cabbage, cute li’l cherry tomatoes, lime wedges, sour cream, and ooops, I forgot to buy avocados. 

Here’s the recipe cards!

 

French toast casserole

An easy, kid-pleasing meal, pleasant and cozy for breakfast, brunch, or brinner. Use any kinds of bread you have in the house. You can also add raisins, slices of apple, or whatever sounds good. 

I'm not putting measurements in, because you can make this so many different ways, so it's more pastry-like or more custardy. Use the same proportions you'd use to make regular french toast and it will be good. 

Ingredients

  • bread, torn up
  • eggs
  • milk
  • dash of salt
  • white or brown sugar
  • cinnamon
  • vanilla

Instructions

  1. Grease a casserole dish or cake pan. Preheat the oven to 350.

  2. Tear the bread up into chunks and spread them in the buttered pans.

  3. Mix together the eggs, milk, sugar, salt, cinnamon, and vanilla, and pour the batter over the bread. Stir up the bread so all of it is wet. 

  4. If you like, you can let the casserole sit for a few hours to let the egg soak in, but it's not essential.  

  5. Sprinkle the top with more sugar and cinnamon, if you like. Bake for 40 minutes or so, until the egg is all cooked and it's a little toasted on top. Serve in wedges and drizzle with syrup, sprinkle with powdered sugar, or serve with jam or fruit toppings. 

Pork and ricotta meatballs

Adapted from a NYT recipe, found here.  Very easy to put together, and the extra creamy, fluffy, cheesiness make these remarkable. 

Ingredients

  • 1 lbs ground pork
  • 1 lb ground beef or turkey
  • 2+ cups panko bread crumbs
  • 4 eggs, beaten
  • 32 oz ricotta
  • 8 oz grated parmesan cheese
  • 4 tsp freshly ground pepper
  • 4 tsp kosher salt

Instructions

  1. Preheat the oven to 425.

  2. Lightly mix together all ingredients in a bowl. The ricotta doesn't need to be completely incorporated. Form into balls. This makes about 75 walnut-sized meatballs. 

  3. Grease a rimmed baking sheet and arrange the meatballs on it. 

  4. Bake for about half an hour, until the meatballs are slightly browned. 

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!

What’s for supper? Vol. 182: It’s still summer, dammit

Here’s what we ate this week!

SATURDAY
Caprese chicken sandwiches

We are awfully tired of grilled ham and cheese for dinner on Saturdays, but I get home from shopping so late, and then it takes eleven hours to put away all the food, so Saturday has to be something quick and easy. This was quickish and easy.

The chicken was just broiled with olive oil, salt, and pepper. We had ciabatta rolls with tomatoes and fresh basil, mozzarella, olive oil and balsamic vinegar, salt and pepper. It’s still summer, dammit!

This sandwich posed a bit of a challenge when assembled, but I just unhooked my lower jaw and dominated it.

Here is another sandwich picture, since I have it:

As you can see, I like plenty of balsamic vinegar. I like to put the dressings and salt and pepper on several layers of this sandwich, and use freshly-ground pepper and salt if I can get it. Mmmmm.

SUNDAY
Hamburgers, potato salad, broccoli and dip, blueberry pie with whipped cream

Damien’s mom came over, so Dora and I decided we would celebrate with potato salad. I said, “I’m so excited you’re making potato salad!” And she said, “Oh. I was so excited you’re making potato salad.” So I made the potato salad, and guess what? It wasn’t very good. It was just kind of bland, and also I forgot I was cooking potatoes, so they cooked into mush. Oh well.

I realized I’d gone all summer without making any fruit pies, and that aggression will not stand, man. The pie had some structural problems when we cut it, but look how pretty!

When I served it up, what people got was less a slice of pie and more of a . . . pie area. Everyone got a pie area with whipped cream. It tasted good, anyway. I don’t use a ton of sugar either in the pie or in the whipped cream. I didn’t have enough dough for a lattice crust, so I rolled little balls of dough and stuck them around the edge, then flattened them with a fork. If I had remembered to do a sugared egg wash, it would have been like little cookies.

My pie crust trick is that you freeze the butter, then shred it on a vegetable grater. Then it’s easy to incorporate into the flour without overworking it. I use Fannie Farmer’s basic pie crust recipe, and I honestly don’t remember what I used for the filling. Blueberries, flour, sugar, lemon juice, salt, butter, I guess. Probably I should have used corn starch instead of flour. 

MONDAY
Chicken berry salad

I actually don’t remember eating this meal. It’s possible I skipped it and just ate leftover pie for supper. It’s still summer, dammit. 

Here’s an old picture of this meal: Roast chicken breast sliced up, mixed greens, diced red onion, feta cheese, toasted almonds, and a vinaigrette dressing. 

The trick is to serve salads with chicken just a little too often, and then people are really raring for some squash and Brussels sprouts and stews by the end of summer. 

TUESDAY
Taco Tuesday

Hweat! Tuesday Clara and I abandoned our family and drove away to New York City to see Hadestown on Broadway for her birthday, as I mentioned. I’m immensely proud and still slightly baffled that I drove to New York City, found our hotel in Hell’s Kitchen, found a place to park, found the theater, didn’t have any problems with the hotel reservations or tickets, didn’t get lost, didn’t get into any accidents, had zero combat with rats, roaches, or bedbugs, didn’t create any international incidents with furriners, didn’t get mugged, didn’t throw up, didn’t cry except during the show, and kept us fed and on schedule, and even tipped the parking lot attendant appropriately. Not bad for a country mouse

Clara was not terribly interested in exploring any restaurants that smelled of curry or sumac, so we went for good old American food. She had a burger and fries and I had a Reuben. This is a place called Jax BBQ on 9th avenue. I guess we were supposed to order barbecue, but we do what we like. 

We were pretty wiped out, so we went back to the hotel room (we stayed at the Casamia 36 hotel, where I got a pretty good price through AirBNB. It was small and very much no frills, but very clean and pleasant enough) where Clara worked on her Hadestown drawing

At home, they had tacos. 

WEDNESDAY
Spaghetti with Marcella Hazan’s tomato sauce and sausages, garlic bread

Wednesday morning, we set out for make sure we knew where the Walter Kerr theater was, about a mile away. It was nice traveling with someone who has almost the exact same anxieties as me. We had a lot of conversations that went, “Okay, I know this is crazy, but can we just…” — “Oh, sure, sure, I completely understand!” So we found the theater, then decided that we could check out Times Square without getting too lost. It was . . . well, it was different from home. 

Despite my best efforts, we did see the apparently famous Naked Cowboy. We saw a lot of people who had persuaded themselves it made sense to buy national brands of clothing and jewelry in Times Square, even though you could easily find the exact products online or in, you know, Biwabik, Minnesota. It was very hot and muggy smelled like different kinds of garbage, and sounded like Hell. I know New York City has innumerable nicer things to offer than Times Square, but we really didn’t want to get lost, so we lurked about for a while with our eyes bugging out, and then had lunch at a deli. Look, here is my sandwich:

Damn fine pickle. Then it was time to head over to the theater! And that’s when things really got great! I was expecting something extraordinary, and it was even better than I expected. 

After the show and after Clara got a few autographs on her drawing, it started pouring rain, so we schlopped the mile back to the parking garage. Okay, we got a little bit lost, but that’s because my phone sometimes insists on showing me upside down maps. We did pop into a little Greek grocery and bought some olive oil soap and some kind of honey apple pastries to bring home. There was a nice orange cat and some Greek men who thought it was pretty cute how wet we were. And then we retrieved our car, I recovered quickly at the shock of how much it costs to park your car for 24 hours in New York City (SO MUCH. OH MY FRIENDS. SO MUCH.) and away we went! We stopped in Connecticut to put dry clothes on.

It was a pleasure to travel with an art student as we zipped over and under all those spectacular stone bridges on the Merritt Parkway in Connecticut. They are all different, and some of them even have two different sides! Normally I don’t care for art deco, but when it’s mitigated by creeping vines and those lovely trees on the median of the highway, it’s great. (They are not all art deco, of course, but that’s the easiest style to identify when you’re driving under it.) Here’s someone who did a 60 MPH drawing challenge. When I was little and we would drive to NY or NJ to visit family, we would always look forward to the one with wings

Back home, they had Marcella Hazan’s miraculously simple and confoundingly delicious tomato sauce, with sausages and spaghetti and garlic bread. Recipe card at the end. 

THURSDAY
Pork spiedies, fries, pineapple

On Thursday, I made some spiedie marinade (recipe card at the end) in the morning, but half the pork had gone bad. So I set what I had to marinate, and then threw raw meat-tainted oily marinade all over the inside of the refrigerator for no reason at all! Then I went out for more pork and had some pharmacy adventures (not in the fun way), set the rest of the meat to marinate, and took the kids to the beach, because holy crap, it may still be summer, but not for long. 

Got home, shoved the pork under the broiler, and we had the meat on toasted rolls with mayo, plus pineapple and fries.

This is a good marinade. You can adjust it as you like, and it really tenderizes the meat.

You can see that I had leftover broccoli instead of fries. This may seem virtuous, but you have to remember that I had consumed about a cubic yard of meat in the last 48 hours. Also, the kids ate all the fries while I was toasting my bun. 

FRIDAY
Tuna?

It says “tuna.” I may want to run to the store. Actually we are going out to shop for school supplies today. This is actually the last possible day to do it, because we start on Tuesday and we’re going to the beach one last time on Monday. It’s still summer, dammit. 

***

 

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. 

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!

 

pork spiedies (can use marinade for shish kebob)

Ingredients

  • 1 cup veg or olive oil
  • 1/4 cup lemon juice
  • 1/2 cup red wine vinegar
  • 2 tsp red pepper flakes
  • 2 Tbsp sugar
  • 2 tsp dried mint
  • 8 cloves garlic, crushed
  • 4-5 lbs boneless pork, cubed
  • peppers, onions, mushrooms, tomatoes, cut into chunks

Instructions

  1. Mix together all marinade ingredients. 

    Mix up with cubed pork, cover, and marinate for several hours or overnight. 

    Best cooked over hot coals on the grill on skewers with vegetables. Can also spread in a shallow pan with veg and broil under a hot broiler.

    Serve in sandwiches or with rice. 

What’s for supper? Vol. 168: For the love of Miguel

What’s For Supper is back! I took a few weeks off — first because two Fridays ago was Good Friday, and then the next Friday was Exhausted Friday. But here we are again, and I have some lovely meals to tell you about. 

SATURDAY
Hamburgers, chips

It was a long time ago, but I feel like I remember Damien made these on the grill in the rain. I like him. 

SUNDAY
Chicken rice bowls, strawberry short cake

I didn’t have a clear plan for this meal, but it turned out well enough. Needs some tweaks, but we’ll definitely have it again in some form.  

I cooked some chicken breasts in the Instant Pot on high pressure for eight minutes with about a cup of Goya Mojo Criollo marinade, and then I shredded it and returned it to the marinade to stay warm. Then I made a big pot of white rice. I set out the rice, the shredded chicken, shredded cheese, chopped scallions, black beans, lime wedges, tomatoes with diced chiles, sour cream, hot sauce, and chili lime powder, and I heated up a can of green enchilada sauce. Everyone made whatever combination they wanted. 

I wanted everything.

I deliberately kept things bland so more kids would eat it, though. Damien and I agreed that it needed something crunchy, like corn chips, and maybe the rice and/or beans could have been seasoned. But overall, a quick and easy meal.

For dessert, we got some of those sponge cake shells (I prefer actual shortcake, which is just basically a sweet biscuit, but no one else does) and piled on sugared, lightly mashed strawberries and whipped cream. 

MONDAY
Chicken burgers, terrible potato salad

Despite years of evidence, I still firmly believe I can whip up some delicious potato salad without really thinking about it. Some of the kids thought it was great, but it was not. It was weird and bad.

I diced some potatoes and boiled them, then mixed them up with mayo, vinegar, hard boiled eggs, leftover scallions, dried dill, pickle relish, and paprika. These are all potato salad ingredients, but it is two or three recipes merged together in an unholy union which shall be potatonathema. I should have skipped the pickle relish, or the dill, or all that paprika. I should have skipped town.

TUESDAY
Salami caprese sandwiches, string beans, cheesy bread sticks

Always a hit, and so simple. Ciabatta rolls, genoa salami, fresh tomato, fresh basil, sliced mozzarella (or provolone works, too), olive oil, vinegar, and freshly-ground pepper and sea salt. Yes, it has to be freshly-ground pepper and sea salt or else you have to pinch yourself viciously the whole time you’re chewing. I don’t make the rules! 

We also had some cheesy bread sticks I got at Aldi. There was some dolor and confusion as, according to some, I allegedly announced we were having cheese sticks as a side, leading people to believe I meant cheese sticks; and then some people asked other people if they could eat their cheese sticks, and the other people said they could, because they thought they meant cheese sticks, not cheesy bread sticks. When I mentioned there were also nice, fresh string beans, well, that just made it worse.

WEDNESDAY
Tacos al pastor with pico de gallo

Something I’ve always wanted to try. I made the marinade the day before, and let me tell you, it was a pain in the neck. But it was fantastic. But it was a pain the neck. But it was so good! I think I need to find a simpler recipe that delivers the same flavor. 

This is a Mexican-Lebanese fusion dish. The BBC says:

How is al pastor different from carnitas, chorizo, pollo, pescado and other common taco toppings? For starters, by the way it’s cooked: the pork is first marinated with various spices (including achiote, which is native to Mexico) and then roasted by an open flame via the trompo. Next, the pork is carved off, placed inside a corn tortilla and topped with cilantro, onion and pineapple – much like lamb is shaved from a spit and served in some pita bread at a shwarma place.

I guess it’s the paprika, cinnamon, and cumin that give it a middle eastern twist, as well as the way the meat is supposed to be cooked. I did not happen to have a trompo, so I just put the thinly-sliced marinated meat in a shallow pan and shoved it under a hot broiler. For the recipe I used, from the cleverly-named site Carlsbad Cravings, you are supposed to slice the meat, then marinate it, then cook it, then chop it into bits, but I skipped the last step. No regrets.

First I broiled some pineapple spears on a greased pan. I love grilled/broiled pineapple. It amps up the syrupy sweetness, and the juicy pump under singed edges make an exciting texture. To me, okay?

I also made some simple pico de gallo from tomato, jalapeño, onion, cilantro, lime juice, and a little salt

and I had my tacos with sour cream, meat, pineapple, pico de gallo, and that’s it. Magnificent.

The pineapple is also supposed to be cut into chunks, but I left mine in spears – and again, no regrets. I used flour tortillas, which I prefer to corn, and which I warmed in the oven for 20 minutes before serving. 

So, that marinade. It’s not tremendously spicy, but instead has a warm, smoky, faintly nutty taste that’s set off gorgeously by the caramelized pineapple. Then the bright, piquant pico de gallo just makes it sing. Gosh, I wish I had some right now.

But as I said: Tremendous pain in the neck. I knew I wouldn’t be able to find dried Guajillo chiles in any local supermarket, so I bought them on Amazon. They came out of the bag flat and glossy, like fruit leather

but when I heated them up in a skillet to give them a singe, they puffed up like balloons, which was hilarious. (I have had kind of shitty week and I guess I was ready to be amused.)

Then you seed them and FOR THE LOVE OF MIGUEL DO NOT TOUCH YOUR EYES

then you simmer them to soften them up, which is lovely as well

and then you add them to the thirteen other ingredients in the food processor. One of the ingredients is achiote paste, which I also didn’t have, but which you can approximate by mixing together . . . eight other ingredients. So you can see how this was going. It wasn’t difficult, but it was a lot of ingredients! It was so tasty that I will make this recipe again someday; but I also wouldn’t mind if someone could suggest a simpler recipe. Also, you could speed up the process by not gasping and stopping to take pictures every few minutes, but where’s the fun in that?

We had tortilla chips to scoop up the rest of the pico de gallo. I’ll put a recipe card at the end for that. 

THURSDAY
Pizza

Damien made the pizzas while I lay down and practiced being tired. I’m getting pretty good at it!

FRIDAY
Spaghetti

Least that’s what it says here. I think Damien’s going to make Marcella Hazan’s amazing three-ingredient sauce (recipe card below).

And now my story is all told. I think Damien is making some simple syrup so we can celebrate Cinqo de Gringo in style this year. How about you? Anything neat going on in your kitchen?

Pico De Gallo

quick and easy fresh dip or topping for tacos, etc.

Ingredients

  • 2 large tomatoes, diced
  • 1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
  • 1/2 onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/8 cup lime juice
  • dash kosher salt

Instructions

  1. Mix ingredients together and serve with your favorite Mexican food

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!

 

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.

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. 

 

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.

 

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.