What’s for supper? Vol. 241: What gets blossomed next?

And a happy Friday to you, week who just about killed us. We’re very glad most of the kids are back in school in person, but YEESH. We Fishers do not excel at transitions; we certainly do not. It didn’t help that we had lots of Nighttime Diabetes Excitement, which is one of my least favorite kinds of excitement. 

Pretty good food, though. Here’s what we ate this week:

SATURDAY
Meatball subs

I always say “nothing to report” when I make meatballs, but guess what? I have something to report! I have been under seasoning them. I bumped up all the seasoning by maybe 20%, and then I added a healthy glug of red wine. So nice! Just a little more savory and rich. I didn’t take a photo, possibly because of being busy eating.

I used the leftover sauce from Friday’s spaghetti with Marcella Hazan’s magical sauce. And that was a good meal. 

SUNDAY
Hot chicken wings, beer brats, bloomin’ onions, a vast assortment of crunchy snackeroos and dips

Super Bowl food! Damien made his easy peasy hot chicken wings with blue cheese dip, and lots of beer brats with onions three ways (cooked in beer with onions and served with sautéed onions and raw onions); and, fearing that wasn’t enough onions, I made three bloomin’ onions. 

The hot wings were fantastic, as usual. Damien used full wings, rather than wingettes (gosh I hate that word), which I actually prefer. 

The bloomin’ onions were probably more fun to make than they were to eat. People were obliging, but we only ended up eating about half. I guess I had it in my head that it was a party since it was the Super Bowl, so I made three giant onions. 

Here I am demonstrating the lovely job my little onion blossomer does:

I didn’t show this part, but because the onion sits on a little base that’s lower than the blades, the “petals” are still attached at the root end when you take it off the cutter, which is how you can fry the onion all in one piece.  Now I’m wondering what else I can use this device to cut. Definitely a cantaloupe. We will have melon blossoms come summer, let me tell you, with little berries here and there. And maybe . . . potatoes! I’m seriously considering making some deep fried potato blossoms for Valentine’s Day.

And I’m almost ashamed to tell you this, but what I really want to try is a pork blossom. I’ll get a nice piece of lean, boneless pork, maybe marinate it for a while, and then freeze it for an hour or two to firm it up, and then . . . VOOM. Pork blossom. I guess I could deep fry if after that.  THIS IS BIG BRAIN TIME, EVERYBODY. I feel like there is some disadvantage to my plan, or some wrinkle I’m not anticipating, but I also feel like it’s going to happen anyway. 

I took so many damn pictures of these onions at various stages, I might as well share them.

Onions in ice water, firming up:

Onions coated in seasoned flour:

Onions coated in seasoned flour, then dipped in egg batter, then seasoned flour again, waiting for the oil to heat up:

Onion merrily frying in oil:

You have to fry them upside down first, shoving them down pretty hard in the pot to force the petals open; then flip it over and finish cooking it right side up. Then you can pull it out . . . 

drain it, and set it on a plate with a little dish of sauce.

Then you pull the petals off and dip. 

I used the flour, batter, and sauce recipes on this page, but next time I make this, I’ll use more ketchup and less horseradish in the sauce, which tasted a bit harsh. A bloomin’ onion should be nothing but fun and delight, no harshness at all. 

MONDAY
Turkey bacon avocado wraps; leftovers

I figured there would be lots of leftovers, and I was very right. So we had what passed for a light meal (supplemented by wings and brats): Spinach wraps, deli turkey, bacon, avocado, and Swiss cheese, with honey mustard dressing.

I don’t know why wraps feel like more of a treat than sandwiches, but they do. Maybe because I always used to order one after giving birth, and I associate them with having room service (and that first meal you eat after you have a baby is just indescribably delicious). Now I just need my own chipped ice machine and I can live that swanky hospital life every day. 

TUESDAY
Golden rice with salmon; egg rolls

New recipe. Frozen salmon is actually fairly cheap if you’re not making a giant slab of salmon your main course. We didn’t have any furikake. I don’t even know what furikake is (okay, I looked it up, and it sounds neat), but I thought the rest of it sounded delicious enough that we could limp along without it. 

Alas, this dish was not a hit, despite lots of fresh ginger and garlic and both parts of the scallion. You cook the rice, then coat it with egg yolk before stir frying it.

Also you fry up the egg whites in the pan separately and then add them into the rice. This recipe has an awful lot of putting things into the pan and then taking them out again and then adding them back in, then making a little space in the middle of the thing you’re cooking and cooking something else in there, and then combining it with the other thing . . . to be honest, I was a little relieved that it wasn’t a popular dish, because it was too much work and I don’t want to do it again!

It wasn’t bad, just bland. Needed furikake, no doubt. I also crowded the pan when cooking the salmon, so the fish part was kind of soggy, rather than crisp and toasted, which is sad. We ended up adding soy sauce and/or hot sauce. I did like the egg-coated rice, and will probably adopt that for another recipe. It gave the rice a nice richness, plus of course a cheery yellow color. And I did like the addition of the fluffy egg whites in with the rice. 

WEDNESDAY
Chicken shawarma

I was going to make this over the weekend, but it seemed like everyone needed cheering up mid-week, so I made shawarma, which everyone loves. 

We had these cute little mini pita breads, which aren’t really better than normal pita, but they are cute. Tons of various kinds of olive, feta, cucumbers and tomatoes, parsley, yogurt sauce. So much garlic in everything, my lips were fizzing. So good. 

I usually put the onions in with the chicken to marinate, but I just didn’t feel like dealing with onions first thing in the morning, so I just spread them over the chicken right before I cooked it, and it turned out fabulous.

Probably do it that way from now on. There is plenty of flavor in the meat, and I liked having the onions a bit more crisp. 

THURSDAY
Pork nachos

Another successful meal that I decided on at the last minute. I’ve made John Herreid’s carnitas many times, and everyone likes them, but I was going to be driving around all day, so I chunked a piece of fatty pork into the Instant Pot with a bottle of Mexican coke, some cinnamon sticks, a quartered orange, some bay leaves, a splash of canola oil, and tons of oregano, salt, and pepper, and pressed the “meat” button. This still cracks me up. YOU MAKE MEAT NOW. *boop*

It cooked it on high pressure for 35 minutes, and then I left it on warm for a few hours until dinner, when I took the meat out and shredded it, then spread it over tortilla chips and sprinkled it with shredded cheese, and broiled it.

My land, it was good. Really tasty and tender, middling spicy and warming but not too sweet, with no need to add additional seasoning. I had mine with scallions and sour cream.

FRIDAY

I think we are having migas. The kids are having their Valentine’s Parties at school, so I’m hoping they’ll be full of hygienic store-bought individually wrapped treats and won’t care very much that it’s migas for supper, which they don’t like because they are culinary fools. 

(Pictured: Past migas)
I may make some beans and rice, but then again, I may not. Maybe I’ll just have some Pixy Stix.

Hey, don’t forget to leave your suggestions for what gets blossomed next around here! Although we all know it’s going to be a potato. (And yes, I looked up “getting blossomed” on Urban Dictionary to make sure it’s not a kink of some kind. It is not.)

Here’s the recipe cards!

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. 

 

Hot chicken wings with blue cheese dip (after Deadspin)

Basic, tasty hot wings with blue cheese sauce

Ingredients

  • chicken wingettes
  • oil for frying

For the hot sauce:

  • 1/2 cup butter
  • 1/8 cup tabasco sauce
  • 1/8 cup sriracha sauce
  • salt
  • vinegar (optional)

Blue cheese sauce:

  • sour cream
  • blue cheese
  • optional: lemon juice, mayonnaise
  • celery sticks for serving

Instructions

  1. Fry the wingettes in several inches of oil until they are lightly browned. Do a few at a time so they don't stick together. Set them on paper towels to cool.

  2. Melt the butter and mix together wit the rest of the hot sauce ingredients. Toss the wings in the hot sauce.

  3. Mix together the sour cream and crumbled blue cheese. Use a food processor or whisk vigorously to break up the blue cheese. You can add lemon juice or a little mayonnaise to thin it.

  4. Serve with blue cheese dip and celery sticks.

 

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add sliced or quartered onions and chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken and onions out of the marinade and spread it in a single layer on the pan. Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 2 Tbsp minced garlic
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

 

 

What’s for supper? Vol. 237: Follow me for more potatoes with butts

Hey, the world didn’t end! Per se! And I didn’t even pack up to go live at the P.O., although I was tempted. Here’s what we ate this week:

SATURDAY
One pan chicken thighs with squash and potatoes

Old reliable. This is even better when you have a big variety of vegetables, but just potatoes and squash is good, and it’s stupid easy to make, and nice, honey garlic, mmm. In conclusion, you may think it’s easy to be a food writer, but it’s actually hard, with words, booo. 

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Speaking of stupid, it was only some technical difficulties that prevented me from starting a Twitter account called @potatoeswithbutts.

I uhhhh have a collection. This poor fellow appears to have a pilonidal cyst, which is unusual in potatoes, and you can see by his posture that it’s really getting him down. Yes, I have work to do, what do you mean?

SUNDAY
Chinese roast pork and vegetable lo mein

Here was something new I tried, because I’m bored to death of all my pork recipes. You marinate the meat in chunks in a simple sauce, then roast it over a pan of water, then cut it up. 

I had mine with some excellent pepper jelly we got for Christmas, and it was a great match. It would also be good with that super strong Chinese mustard, or any number of sauces. 

This is most certainly an Americanized Cantonese recipe, and there’s nothing wrong with that, especially if you don’t like five spice because, try as you might, you just can’t get used to *ptui* anise.  I’ll go ahead and write up a recipe card

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but I expect to change it a bit. Next time I will buy fattier meat and cook it in bigger chunks before slicing it. It was a tiny bit dry. If I make those changes, I’ll be able to cook it longer and work up a little crust on the outside. The boiling water made it tender and taste was good, though, if slightly bland. It would also be great cut up and added to stir fries or lo mein. 

SPEAKING OF LO MEIN, this continues to be a popular dish around here. I had bought some flat rice noodles intending to try some kind of Vietnamese noodle bowl (which is what I bought the pork for), but for once in my life I listened to the “nobody’s going to eat that” alarm going off in my head, and made lo mein instead. The only vegetable in the house was green pepper, so I added that, plus some red onion and . . . and this was a most excellent choice . . . some fresh minced ginger, which I’ve started keeping in the house routinely. 

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I was careful not to overcook the vegetables, so they were still crunchy. Man, what a high-yield dish for flavor, with very minimal effort. Sometimes I will add a little fish sauce or oyster sauce, but it’s honestly fine without. 

MONDAY
Tacos, tortilla chips

I do not remember making or eating tacos. I do remember people saying, “You should have made this on Tuesday for taco Tuesday!” and me going “bahhhhhh” in a growly voice. 

TUESDAY
Chicken caprese sandwiches, grapes

Tuesday was grocery shopping day this week, so I needed something very easy. Aldi had big cartons of frozen breaded chicken cutlets, so there was my answer. 

We had basil from the Vietnamese noodle bowls I never made, and no end of cheese from various cheese adventures. I was planning to make a shortcut version of the lovely chicken cutlets Damien makes for special occasions, but while shopping, I became confused, and bought a large amount of tomatoes, so we had caprese chicken sandwiches, which I usually make with grilled chicken, but it turned out nobody cares about the arbitrary chicken rules in my head, especially when it’s very late and everyone’s hongry.

WEDNESDAY
Meatball subs, raw broccoli and hummus

Again, nothing special, but always a popular meal. 

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This was my third day of watching Bridgerton for a review, and let me tell you, if you have to lock yourself in your bedroom and watch four episodes of Bridgerton in a row, getting up and making eighty meatballs is a good antidote. 

THURSDAY
Beef barley soup and pumpkin muffins

A couple of the kids have been begging for this meal. Benny and Corrie were done with their school work early, so they made the muffins with just a little supervision. This is a good recipe, very reliable.

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This is a light, tender pumpkin bread, not some kind of challenging artisinal loaf-log. It has a hearty flavor but is pretty fine-grained. We made a double recipe which gave us 18 muffins plus a small loaf. 

You can add all kinds of things to these muffins (or bread) — oats, nuts, raisins, dried cranberries, chocolate chips if you’re a monster, sunflower seeds, chunky sugar, etc. You can add more sugar to make them more dessert-y, but as is, they make a fine dish dish.

The soup was good, too.

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Although, as you can see, I couldn’t find the barley, so I used pasta rings instead, because I happen to have a lot of different kinds of pasta in my cabinets. Which immediately led the kids to assume I had WASHED OFF SPAGHETTIO-S AND PUT THEM IN THE SOUP. I told them I had not and would not, but they just stared at me. And that’s why, if I lived at the P.O., why. 

The other reason I might live at the P.O. is that, before Christmas, I bought about nine boxes of different kinds of pasta in various shapes, because I made myself believe we were going to make Christmas tree ornaments out of pasta, hot glue, and gold spray paint, and now here we are in January and I can’t find the barley because my cabinets are crammed with pasta. Shut up, it’s a good craft. We just didn’t do it, that’s all. Hey, have you seen my potato butt? And my food writing? It’s very good. 

FRIDAY
Tuna noodle casserole and Brussels sprouts

That’s a little weird, but that’s what the blackboard says. I feel like the Brussels sprouts were expensive, too, so I better actually make them. And you know what, maybe tuna noodle can be made with pasta rather than egg noodles. Because I have–

Aw, skip it. Here’s the recipe cards: 

One pan honey garlic chicken thighs with fall veg

Adapted from Damn Delicious 

Ingredients

  • 18 chicken thighs
  • 2 lbs broccoli in spears
  • 4-5 lbs potatoes in wedges, skin on if you like
  • 1 butternut squash, peeled and cubed

sauce:

  • 6 tbsp honey
  • 6 tbsp brown sugar
  • 3 tbsp dijon or yellow mustard
  • 3 tbsp minced garlic
  • 2 tsp oregano
  • 2 tsp dried basil
  • salt and pepper
  • 6 tbsp olive oil
  • olive oil for drizzing

Instructions

  1. Preheat oven to 400. Prepare the sauce. 

  2. In a large, greased sheet pan, spread the potatoes and squash. Drizzle with olive oil and season with salt and pepper. 

  3. Lay the chicken thighs on top of the potatoes and squash. Brush the sauce over the chicken skins. 

  4. Roast the chicken for thirty minutes or more until they are almost cooked.

  5. Add the broccoli, arranging it on top of the potatoes and in between the chicken. Return the pan to the oven and let it finish cooking another 10 -20 minutes so you don't die. The skins should be golden and the broccoli should be a little charred. 

Chinese Roast Pork

This is a recipe in progress, but it's easy and reasonably tasty as is. Serve with any number of sauces.

Ingredients

  • 6-8 lbs boneless pork
  • 1/4 cup soy sauce
  • 3/4 cup white sugar
  • 2 Tbsp hoisin sauce
  • 2 Tbsp bean paste
  • 2 tsp salt
  • RED FOOD COLORING, DO IT

Instructions

  1. Cut the pork into long chunks

  2. Mix together all the sauce ingredients and marinate the meat for several hours or overnight.

  3. Preheat the oven to 375

  4. Boil some water (I used a tea kettle)

  5. Line a large roasting pan with tin foil and put cake racks over it. Lay the meat on the racks, put it in the oven, and then carefully add the boiling water to the pan.

  6. Roast for an hour or more, adding water if it cooks away. Turn meat once during cooking. The outside of the meat should be dark and glossy.

  7. Slice and serve hot or cold.

basic lo mein

Ingredients

for the sauce

  • 3 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar

for the rest

  • 6 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2 Tbsp mirin

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

 

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. 

 

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. 

 

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. 

 

 

What’s for supper? Vol. 232: Chicken thighs and kitchen lies

This week, I have written about a single mom who needs help, Thanksgiving food, Tomie dePaola books, and music and TV I like, and now I’m going to write about food again. I assume readers looking for snide political commentary and searing analysis of the latest gossip from the Vatican somehow found it elsewhere, and I guess I’m a mommy blogger again, and that feels completely fine. We shall see.

Here’s what we had this week.

SATURDAY
Turkey bacon wraps, fries

I don’t know what it is about wraps. I just love wraps. These ones had smoked turkey (or actually it looks like ham, I don’t remember), Swiss cheese, bacon, tomatoes, lettuce, and some kind of chili honey mustard dressing.

Satisfyin’. We also had spicy fries.

SUNDAY
Korean beef bowl and rice with sesame broccoli

Old reliable. I had fresh ginger and fresh garlic, but this meal is also fine with powdered spices.

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If you have enough time to fry up some ground beef, you have time to make this dish, especially if your helpful Instant Pot is cooking up rice at the same time. 

If you have a few extra minutes, you can chop up some broccoli, slosh on a little soy sauce, sesame oil, and sesame seeds, and slide a pan of it under the broiler for a very serviceable side dish.

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MONDAY
Minestrone soup with sausage and garlic knots

I started out with the idea of a simple minestrone, but then I added sausage, and it got a little out of hand. I think the final version had sausage, potatoes, carrots, onions, zucchini, tomatoes, celery, kidney beans, chickpeas, and pasta. I wish I had thrown in some spinach or peas, but I was running out of room. 

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A tasty, hearty soup, if not very complex in flavor.

I also had three balls of pizza dough, which I made into 36 garlic knots. 

Actually I forgot to add garlic powder, so they were just bread and butter knots. I told the kids they were “garlic . . . NOTs!” They just stared at me, as is appropriate. 

Anyway, a decent meal for a chilly day. 

TUESDAY
Carnitas with beans and rice and guacamole

Tuesday was John Herreid’s carnitas, except I sort of flailed around with the cooking process. It started out well enough, with the pork hunks, salt, pepper, oregano, oranges, bay leaves, cinnamon sticks, Coke, and oil.

I was in and out of the house a lot, so first I put it in the Instant Pot and tried the slow cooker for a few hours. The slow cooker option is my least favorite Instant Pot button. I don’t even know why I use it. It didn’t do much, so when I got back, I sealed the vent and pressure cooked it for 8 minutes. Then I had to go out again, and when I came back, it was done, but I wasn’t ready to deal with it, so I cooked it for another 8 minutes. If you’re thinking, “Simcha, that doesn’t make any sense. This would actually be the perfect time to select the pressure cooker option, or even the ‘keep warm’ option.” 

But you weren’t there to advise me, so I pressure cooked it a second time, and let me tell you, it got pretty damn cooked. Then I fished all the pieces out and drained most of the liquid and put the pieces back in and shredded it and attempted to sauté it in the pot, but I don’t really like that button either, so I gave up and put the pieces in a pot, but it wasn’t really big enough, so I put them in a different pot and sautéed them on the stovetop for a while, until the darkened up a bit. But not really enough, so I spread it in a big pan and put it under the broiler with some of the liquid. 

It came out fine, and anyway there weren’t any pots or pans left in the house, so I called it done. 

It was good, if a little overcooked for some reason. 

I also made some beans and rice

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thriftily using the leftover rice from the beef bowls, which no one had eaten because the stupid refrigerator froze it. And I made some guacamole.

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Then I retreated to my room to wolf it down, which explains the weird colors in this photo. 

There are some advantages to eating carnitas in bed, but good lighting is not one of them. 

WEDNESDAY
Chicken thighs with roast squash, Brussels sprouts, and red potatoes

Everyone still loves this dish, and I do too, because it takes almost no skill to put together, and I was having a real no skill kind of week. Butternut squash, Brussels sprouts, and red potatoes with chicken thighs in a honey balsamic sauce.

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I made two giant pans of it, and told everyone there were only twelve pieces of chicken because they had left so many leftovers last time. 

This is not actually true. They ate it all up last time. But I couldn’t figure out why else I would have only bought 12 chicken thighs, so I assumed it was their fault somehow. 

It was delicious. Juicy and savory, with crunchy skin on the chicken. The squash, especially, was to die for, with lovely caramelized bottoms, and the Brussels sprouts got a perfect char.  

Pretty, too. So autumnal. Not really enough chicken, though. 

THURSDAY
Spaghetti and meatballs

They were not great meatballs, to be honest with you. My recipe is fine

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but I skipped everything that would have made it tasty, so they were kinda bland, and a little underdone. I made them in the oven on a broiler pan, which works fine, but I took them out too soon because I wanted to get on my treadmill, and then I put them in the slow cooker, and I was like, “But wait! You’ve made a lot of mistakes cooking this week, so let’s be careful! Is the slow cooker on? Check! Is the slow cooker plugged in? Check!” and then I went on my treadmill feeling alert and astute. Then, three hours later, I checked on the meatballs and discovered that someone had turned off the power strip. And that someone was me. 

So I thought, “Well, at least I can get a pretty picture of it. I will use the shiny toaster to make an interesting reflection.” So here, reflected in my extremely dirty toaster, we have a reflection of me taking a picture. Salut!

I did put parsley, though, which I chopped up and then never served. It was supposed to be for the chicken, or possibly for the soup. Fine, I don’t know why I bought parsley. 

Also, when I went to get the ground beef out of the fridge, I found a whole other package of raw chicken thighs which I had purchased for Wednesday’s meal, because they ate so much of it last time and twelve pieces is clearly not enough. Tra la la.

FRIDAY
Giant chocolate pancake

I may just get one of the kids to make this. The recipe is: You dump an entire box of “just add water” pancake mix into a bowl, and add enough water to make a dough. Then you add chocolate chips or whatever you want (chocolate chips), spread it in a buttered casserole dish, and bake for 15-20 minutes until it has a little golden crust. Then you lock yourself in your bedroom and assume everything out there is fine. 

And that’s all you’ll get out of me! Except recipe cards! Here are the recipe cards! 

One pan honey garlic chicken thighs with fall veg

Adapted from Damn Delicious 

Ingredients

  • 18 chicken thighs
  • 2 lbs broccoli in spears
  • 4-5 lbs potatoes in wedges, skin on if you like
  • 1 butternut squash, peeled and cubed

sauce:

  • 6 tbsp honey
  • 6 tbsp brown sugar
  • 3 tbsp dijon or yellow mustard
  • 3 tbsp minced garlic
  • 2 tsp oregano
  • 2 tsp dried basil
  • salt and pepper
  • 6 tbsp olive oil
  • olive oil for drizzing

Instructions

  1. Preheat oven to 400. Prepare the sauce. 

  2. In a large, greased sheet pan, spread the potatoes and squash. Drizzle with olive oil and season with salt and pepper. 

  3. Lay the chicken thighs on top of the potatoes and squash. Brush the sauce over the chicken skins. 

  4. Roast the chicken for thirty minutes or more until they are almost cooked.

  5. Add the broccoli, arranging it on top of the potatoes and in between the chicken. Return the pan to the oven and let it finish cooking another 10 -20 minutes so you don't die. The skins should be golden and the broccoli should be a little charred. 

 

Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can improve the flavor by using fresh garlic and fresh ginger, but powdered works fine, too. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking. 

Ingredients

  • 1/4 cup brown sugar (or less if you're not crazy about sweetness)
  • 1/4 cup soy sauce
  • 2 tsp sesame oil (you can skip this, really, or use olive oil, but it adds flavor)
  • 1/2 to 1 tsp red pepper flakes
  • 1/4 tsp ground ginger (or 1 Tbsp fresh ginger, minced)
  • 4 cloves garlic, minced or crushed (or 3/4 tsp garlic powder)
  • 1 lb ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. Heat the sesame or other oil in a skillet. Lightly cook then garlic, then add the ground beef and cook, breaking into bits, until the meat is all browned. Drain most of the fat. 

  2. Mix together the brown sugar, ginger, soy sauce, and pepper flakes, and add to the ground beef. Or you can actually just chuck everything in the pan and stir it up right there. Cook a little longer until everything is combined and hot. 

  3. Serve over rice and garnish with scallions and sesame seeds. 

 

Sesame broccoli

Ingredients

  • broccoli spears
  • sesame seeds
  • sesame oil
  • soy sauce

Instructions

  1. Preheat broiler to high.

    Toss broccoli spears with sesame oil. 

    Spread in shallow pan. Drizzle with soy sauce and sprinkle with sesame seeds

    Broil for six minutes or longer, until broccoli is slightly charred. 

 

Minestrone soup with sausage

Ingredients

  • 1-2 lbs loose Italian sausage
  • 1 red onion, diced
  • 5 cloves garlic, crushed
  • olive oil if necessary
  • 1 Tbsp oregano
  • 6 oz tomato paste
  • 1 zucchini sliced thinly, with skin on
  • 3 carrots diced
  • 3 stalks celery, trimmed and diced
  • 30 oz canned diced tomatoes with juice
  • 2 medium potatoes, peeled and diced
  • 7 cups beef broth
  • 15.5 oz kidney beans, drained
  • 15.5 oz chickpeas, drained
  • water
  • 1 cup uncooked ditalini, small shells, or other small pasta
  • pepper to taste

Instructions

  1. In the Instant Pot, press "SAUTÉ" and fry up the sausage, breaking it up, until just cooked. Add the onions, garlic, and oregano, and continue cooking, adding olive oil if necessary. Press "SAUTÉ" a second time if necessary to cook until sausage is browned and onions are soft.

  2. Press "cancel" if IP is still cooking. Stir in 6 oz tomato paste. Add zucchini, carrots, celery, and potatoes. Add 30 oz canned tomatoes with juice.

  3. Add beef broth. Add the kidney beans, chickpeas, and pasta, and stir.

  4. Close top, close valve, and press "PRESSURE COOK" and set it for 6 minutes.

  5. Vent or let pressure release naturally. Add pepper to taste before serving.

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. 

 

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. 227: Notes from Slab City

As I mentioned, I was in quarantine for part of the week. My car was already in the shop and continues to be in the shop, and Damien has been doing absolutely everything, and as far as I know, he only took one nap, and did not kill anybody at all. I hope this isn’t one of those situations where your plant looks okay from the outside but then you accidentally bump it and it crumbles into dust. 

While in the hole, I finally broke down and started using Instacart. It’s fine. I hate exactly the parts I knew I would hate (not being able to see the meat and produce, not being able to browse the aisles and be inspired as I shopped), but the shopper communicated well and it was very fast. I’m sure my impoverished, exhausted past self would want to kick my current ass for whining about it, but, whatever. It’s fine. Everything is fine. 

ANYWAY, here’s what we ate this week. 

SATURDAY
Meatball subs

I can’t blame Instacart for this one. I was shopping in person at the store and deliberately picked out eleven pounds of ground beef. I guess I was hungry. I made about 110 large meatballs.

If you are thinking, “Goodness, imagine having to make that many meatballs!” think it no more, because I did not have to make that many meatballs. It was Too Many Meatballs. I just lost my head. 

My recipe is nothing special.

Jump to Recipe

The onliest thing is that I bake my meatballs on a broiler pan, which is fast, easy, tidy, and great. They’re not quite as good as fried meatballs, but they are pretty close. Then you can put them in a slow cooker or a covered dish in the oven with sauce, and keep them warm for hours.  

Or, you can do what I did and put them in a pot and forget about them until they were cold, then add some sauce and realize you don’t have enough, so your husband has to go to the inconvenience store, and you have to stand there turning them over and over with a spatula so they don’t burn.

 I also got it into my head to make a deep dish apple pie, seeing as we’re knee-deep in apples from the orchard. Nice, eh?

I guess this is technically a slab pie, which sounds so hardscrabble, like it must be filled with rocks and served with kerosene. But it wasn’t hardscrabble at all! It was the best pie I’ve ever made, and of course I have no idea what I did differently.

I used my trusty Fannie Farmer crust recipe.

Jump to Recipe

A double recipe, which was enough for a lattice top and full bottom crust for — I can’t find the dimensions, but it’s the middle-sized Anchor Hocking rectangular glass casserole dish. I did the trick of grating the butter and just very lightly incorporating it into the flour. I also brushed it with beaten egg white and sprinkled it with sugar before baking it, and that was very nice. I made the inside less sweet so the sugary crust wouldn’t be overpowering. I also like that it had all different kinds of apples in it.

It was just a damn good pie and I wish I had some right now. I did have some for breakfast on Sunday.

SUNDAY
Chinese chicken wings and spring rolls with peanut sauce

Quarantine, day 1. Lena made the spring rolls and Damien made the chicken wings. They were both so, so, insanely good. Sorry about the photo quality. Bedroom lighting is not ideal food lighting, and I’m not going to argue about plating when people deliver food to my door. 

Damien got the chicken wings recipe from a guy whose dad had a Chinese restaurant, and every morning would start with a mountain of chicken wings frying, to be fried again later in the day. I can’t tell you anything about the process, but it seemed to take a long time and it was the most fabulous chicken I’ve ever had. Way, way better than even our very favorite Chinese restaurant. 

I guess you fry it twice? Here is the first fry:

and here is another shot, not sure where in the process:

The texture and seasoning of the skin was absolutely scrumptious and the meat was so juicy, with perfectly balanced spices. Delightful. I was glad I was alone in my room because I was an absolute animal with those chicken wings.

For the spring rolls, I forwarded this recipe to Lena, and I have no idea how faithfully she followed it, but I did eat four spring rolls and only stopped out of shame. There is a recipe for peanut sauce attached, but I think they just bought a jar of sauce. SO GOOD. 

MONDAY
Antipasto, Spaghetti with Marcella Hazan’s sauce, sausage and meatballs, garlic bread

Quarantine, day 2. This would be a fine time for you to finally try this miraculous red sauce, which has a mere THREE ingredients, but somehow manages to taste savory and complex. 

Jump to Recipe

I had been doing FaceTime with Benny and Corrie so we could read at night, but apparently Corrie fell apart at suppertime, so we FaceTimed supper, too.

And here’s my plate. 

You can see that I did a bunch of sketches while I was locked up. I have them on Instagram if you’re interested. Not my greatest work, but I didn’t go batty. 

TUESDAY
Meatloaf, chips

Quarantine, day 3. And very tasty meatloaf it was.

Jump to Recipe

I think he put some Worcestershire sauce in there, which is a good idea.

I was making a stab at recalibrating my attitude toward food while in the hole, so I requested salad and an apple with mine. 

WEDNESDAY
Pork ribs, rice, mashed butternut squash

Wednesday I was RELEASED, and planned to celebrate by making some stovetop risotto. Then I realized I was still getting winded by shuffling into the kitchen, so I decided Instant Pot risotto was good enough. Then I discovered the Instant Pot valve had gone missing. So I chucked some sabor de pollo into the water and made Light Brown Rice, which the kids actually adore.

I have a picture somewhere, but not here!

Damien seasoned the pork ribs with just kosher salt and pepper, I think, and I broiled them, and they were delicious as always. You really can’t beat salt and pepper and high, direct heat for pork ribs. 

The mashed squash was tasty, too. I cut it in half, roasted it for about an hour, then scooped out the flesh and mashed it. 

Yes, this is just a one-second video of squash, steaming. 

I used butter, honey, cinnamon, and cayenne pepper. I, uh, ordered six pounds of cayenne pepper while in quarantine, for reasons.

THURSDAY
Hot dogs, homemade fries, veg and dip

Moe made the fries by slicing them thin, drizzling them with salt, pepper, and oil, and baking them. Pretty good! I made the hot dogs by making hot dogs. I also opened some bags of carrots, and then I went to lie down. 

FRIDAY
Domino’s

And that’s the end of that chapter! And not a moment too soon. 

 

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. 

 

Basic pie crust

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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!

 

Meatloaf (actually two giant meatloaves)

Ingredients

  • 5 lbs ground beef
  • 2 lbs ground turkey
  • 8 eggs
  • 4 cups breadcrumbs
  • 3/4 cup milk OR red wine
  • 1/4 cup Worcestershire sauce

plenty of salt, pepper, garlic powder or fresh garlic, onion powder or minced onions, fresh parsley, etc.

  • ketchup for the top

Instructions

  1. Preheat oven to 450

  2. Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.

  3. Form meat into two oblong loaves on pan with drainage

  4. Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious. 

  5. Bake for an hour or so, until meat is cooked all the way through. Slice and serve. 

 

Roasted butternut squash with honey and chili

Ingredients

  • 1 butternut squash
  • olive oil
  • honey
  • salt and pepper
  • chili powder

Instructions

  1. Preheat the broiler to high

  2. To peel the squash: Cut the ends off the squash and poke it several times with a fork. Microwave it for 3-4 minutes. When it's cool enough to handle, cut it into manageable pieces and peel with a vegetable peeler or sharp paring knife. Scoop out the pulp and seeds.

  3. Cut the squash into cubes.

  4. In a bowl, toss the squash with honey and olive oil. You can use whatever proportions you like, depending on how sweet you want it.

  5. Spread the squash in a shallow pan and sprinkle with salt, pepper, and chili powder.

  6. Broil for 15 minutes until the squash is slightly charred.

What’s for supper? Vol. 223: But what does democracy smell like?

This is our second week of school and I decided that was enough excitement and/or agony, and I didn’t need to try any new or tricky recipes. Here is what we had:

SATURDAY
Burgers, I think? I don’t seem to have photographic or written evidence.

SUNDAY
Ham, peas, mashed potatoes; stone fruit cobbler

Corrie’s platonic ideal of dinner. 

I made twelve pounds of mashed potatoes, and it was too much mashed potatoes! Didn’t know there was such a thing. 

The ham was pre-cooked, which is great, but do you know what’s even better? Slice it up when it’s cold, then put it in a dish with some water or Coke, cover with tinfoil, and then heat it up when it’s dinner time. So much faster than heating and then slicing.

We had tons of peaches, plums, and nectarines that were getting a little gooshy, so I got it into my head to make a cobbler.

I can’t find the recipe for the life of me. I’ll keep looking if people want it, though! As you can see, I diverged from it pretty severely anyway. 

The recipe called for corn starch for cooking the fruit before putting the cobbler topping on. Isn’t it lovely? The fruity jewels of late summer. 

I knew we had corn starch, but I couldn’t find it. So I crankily swooped over to the convenience store and bought a small canister for $423.99, and then promptly lost that, too. I had already put water, brown sugar, and butter in the pan, so I added a can of sweetened condensed milk, on the theory that I would like the fruit to be more . . . condensed. I don’t know. I just didn’t want to go back to the store. 

I simmered it for a while until the fruit was soft, and the sauce/syrup/whatever got kind of clotty, but not too clotty.

Then I drained most of the liquid off and put it in the pan, and covered it with the cobbler batter. The top turned out lovely, with a good crisp, slighty crumby crust and a tender, cakey inside. Not especially cobbled, but it tasted nice.

The fruit inside tasted fine. You could discern that faint vanilla custard taste from the condensed milk, but it wasn’t too sweet. It didn’t exactly hold together, but nothing I make holds together. It wasn’t soupy, anyway. And I didn’t have to go back to the store! 

Would have been nice with some vanilla ice cream or unsweetened whipped cream. But I sure wasn’t going to the store to get some. 

MONDAY
Hot dogs of a limited number of nations, onion rings

We haven’t had Hot Dogs of Many Nations for a while. Hot Dogs of Many Nations is when we set out a dizzying array of toppings, so people can have a Chicago dog. or a buffalo dog, or a chili dog, or a dog of any nation!!!! 

This was a pretty lackluster display. It was about as international as when the Girl Scouts have a cultural fair but nobody’s keeping track of who’s dibsing which country, so Kayla and Kylie and Cayley and Kaeleigh all just end up doing Canada. 

I had one of those nice natural casing hot dogs with chili, cheddar cheese, and scallions. It was okay. And we had onion rings.  

TUESDAY
Chicken burgers and chips; pizza for election reporters

Damien sometimes makes some extra cash gathering election results for various news outlets, which means he has to drive around like a crazy person going from school gym to community church to other school gym, trying to persuade Pierre, the town manager who is up too late, that this is all public record and he can SO take a picture of it. Anyway he had one town too many, so I covered one. There certainly was a lot of sitting around. People think democracy looks like either marching with torches and shooting, or else dancing to Bruce Springsteen with balloons falling out of the ceiling; but actually it looks like sitting around.

Anyway the kids made supper and Damien and I got home late and got Domino’s. Democracy also looks like Domino’s.

WEDNESDAY
Spaghetti and meatballs

Nothing to report. Ground beef was $1.99 a pound, so that was fairly exciting. 

My basic meatball recipe is here.

Jump to Recipe

I added diced onions and crushed garlic and a lot more oregano than I usually add, and they came out perfectly fine, like they always do. 

THURSDAY
Turkey bacon wraps, raw veg with hummus

An unexpectedly popular meal. I got some sliced buffalo turkey and Swiss cheese, and Damien fried up a few pounds of bacon. We had spinach and sun dried tomato wraps and an assortment of sauces and toppings. I had mine with chicken, bacon, spinach, salami, and spicy sweet mustard, and it was pretty swell.

Look, here’s another picture.

I love wraps. We also had sweet pepper and snap peas with hummus. 

FRIDAY
Mac and cheese

As I was making the cheese sauce, I remembered a twinge of guilt I had felt the other day when a teacher remarked to another mom what healthy snacks she always packed. My own child, while clearly very healthy and robust in general, toddles off to school with a lunch box full of pre-packaged Sparkleberry Melon Tango Yogurt Tubes, X-Treme Salt Kracker Snackers, and to drink, a foil pouch of Purple Madness Corn Syrup Punch Sploosher. And an apple. So I tweeted out:

It got some pretty good response, and I smiled to myself as I stirred the cheese sauce. “I am helping,” I thought. “I am making the world better.”

Then I thought, “Hey, what is that?” For there was a dark patch in my cheese sauce. I poked around with the wooden spoon and then fished out not one, but two entire pieces of American cheese, still in their wrappers. 

I am helping. I am making the world better. Sometimes democracy looks like American cheese?

Even after this, someone asked for my mac and cheese recipe! I’ll go ahead and write it out here, even though it’s very vague and never turns out the same way twice. The only thing special about it is you put in tons of pepper and hot sauce. This doesn’t make the cheese sauce spicy, but it gives it some depth of flavor, and makes the whole thing more interesting. I also top the casserole with shamefully buttery panko bread crumbs.

Oh! I also have a video of Corrie explaining how to make garlic toast. It’s adorable (she watches a lot of food videos, and she has the patter down), but way too long, and I’m too dumb to figure out how to edit it. I’ll keep trying, though. 

Well, goodbye! 

***

5 from 1 vote
Print

Baked macaroni and cheese

This is a vague recipe. You can change the proportions of the ingredients to make it thicker or thinner, more or less cheesy. I don't care!

Servings 12

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. 213: Pied beauty

Holy cow, that was a fast week. We worked hard and ate hard this week.

Wow, that does not sound right. 

Well, here’s what we had:

SATURDAY
Meatloaf, cheezy weezies

Saturday was big dig day. Dig dig dig!

Why dig? Well, like everyone else, we don’t know what the summer is going to look like, so we went and bought a 20-foot above ground pool! To prepare the ground, you have to make it level, and remove all the rocks from the soil, so nothing pointy or poky makes a hole in the bottom. 

Well, as you can see, there are a lot of rocks. 

The ground is also not level, so we’re just . . . digging some more. And in some cases, hitting a giant hunk of gneiss with a sledgehammer until it’s flat enough to cover with soil. It’s an immense amount of work, but I am openly, obnoxiously enjoying having the whole family working wholesomely outside together on a project. Eventually we’ll get this done, and then we’ll level it, cover it with sand, level that, put down some foam, then a ground cover, and then POOL. Pool pool pool!

Oh, so I didn’t want to stop digging, so I sent Dora in to make some meatloaf. 

Jump to Recipe

SUNDAY
Cobb salad

Well, approximately. We had lettuce (which I didn’t bother chopping), tomato, cucumber, avocado, hard boiled eggs, bacon, chicken, and some kind of shredded cheese, and some kind of dressing. 

You’re supposed to have chives and Roquefort cheese, but nobody was complaining. They were too busy complaining that I only made four pounds of bacon. 

You know, I’ve been beating myself up over my careless, slipshod ways because the grocery bills have been so high lately. So high, for like . . . two months now . . . oh. Yeah, right about the time we started having twelve people home 24 hours a day, I started spending more on food. SHAME ON ME. 

Next time I’ll get more bacon.

MONDAY
Chicken burgers, raw veggies and dip

This picture makes me laugh because at first you’re like, “oh, good for her, look at all the vegetables” and then you’re like “wait, is that a demitasse cup brimming with french onion dip?” Yes, it is, and I licked it clean. 

TUESDAY
Buffalo chicken salad, hot pretzels

Tuesday I went shopping. This is a great meal to throw together in a short amount of time: Salad greens, buffalo chicken cut into strips, crunchy fried onions from a can, shredded carrots, and either blue cheese or shredded pepper jack.

It’s better with ranch dressing, or buffalo ranch dressing, but it’s also good with whatever you have, if you’re hungry enough.

WEDNESDAY
Grilled pork ribs, cole slaw, strawberry rhubarb buckle

Damien made a sugar rub for the pork ribs, and grilled them over the coals. Nice and juicy.

Lena made a nice snappy peppy coleslaw.

Jump to Recipe

Look at that lovely color on the pork (no filter!). That sugar rub is magic– lots of flavor, and it gives it a wonderful caramelized crust.

Jump to Recipe

 

It says “chicken thighs,” but you can use it on all kinds of meat. 

Now let’s talk about rustic fruit desserts!
Rus!
Tic!
Fruit-des-serts!
[clap!clap!clap-clap-clap]

There are a lot of them, with lots of subtle variations, but there are more names than there are variations. You know what pie is. You know what a crumble is. But what about cobbler? What about crisp? What about betty, buckle, slump, and grunt? The answer is: some are oven, some are stovetop, some are steamed, some have streusel, and some are just from Connecticut, so who knows. And honestly, which is more fun? Just quietly knowing something, or looking it up and then insisting your kids stand there and listen while you read out loud about it? I think we know. 

I wanted to make something that was just fruity on bottom and sweet and crumbly on top, but I couldn’t find any cornstarch, so I ended up making a buckle, which is a sort of coffee cake with fruit layers. It was quite easy, and pretty delicious. And pretty. 

It has a layer of cake, then a layer of strawberry, then cake mixed with sugared rhubarb, then a streusel. We had it with whipped cream on top, because it is Wednesday, my dudes.

When I shared this picture on Facebook, I captioned it “O my chevalier!” It’s okay if you didn’t understand right away that I said that because it’s a buckle. That’s a weird joke and doesn’t make sense. HOWEVER, don’t you think I should write a cookbook in the style of G.M. Hopkins? You’d buy that, right, you weirdo? I could call it Sprungform Rhythm Pans. I could call it Carrot Cake Comfort. I could call it . . . PIED BEAUTY THAT IS MADE OUT OF ACTUAL PIE. 

I use my college degree all the time, why do you ask?

THURSDAY
Meatball subs 

Dora to the rescue again. I was so useless on Thursday, and I’ll tell you why, so you can feel smart. I got up and grabbed my two morning pill bottles, which have my green thyroid and purple blood pressure pills in them. I thought to myself, “Huh, they’re white, that’s weird,” and I swallowed them. Then I thought, “Ooh, I need to call in a refill for these.” So I started calling it in, and then I was like, “Hey, how come these bottles have someone else’s name on them? That’s so weird!”

So yeah, I took someone else’s drugs, for no reason at all. That’s how dopey I was before I started to feel the side effects of someone else’s drugs, which included dopiness. (Luckily, the dopiness and a headache, because of course there had to be a headache, was all that happened.) I can’t explain how I could have come to do something so stupid, but there it is. I’m sure this brain fog will get better as I get older though, HO HO HO HO HO HO HO.

Anyway, here is the meatball sub:

And here is the oven-baked, less-mess meatball recipe:

Jump to Recipe

 

FRIDAY
Pizza

All I have to say about this is we are now a six extra large pizza family. Five pizzas is enough for dinner, but not enough for people to have cold pizza for breakfast the next day, so now we make six. I’m a good mother.

 

Meatloaf (actually two giant meatloaves)

Ingredients

  • 5 lbs ground beef
  • 2 lbs ground turkey
  • 8 eggs
  • 4 cups breadcrumbs
  • 3/4 cup milk OR red wine
  • 1/4 cup Worcestershire sauce

plenty of salt, pepper, garlic powder or fresh garlic, onion powder or minced onions, fresh parsley, etc.

  • ketchup for the top

Instructions

  1. Preheat oven to 450

  2. Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.

  3. Form meat into two oblong loaves on pan with drainage

  4. Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious. 

  5. Bake for an hour or so, until meat is cooked all the way through. Slice and serve. 

 

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. 

 

Coleslaw

Ingredients

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

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

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

 

Strawberry rhubarb buckle

You can substitute in all different combinations of fruit. Makes two buckles in 9-inch pie dishes. Serve with vanilla ice cream or whipped cream

Ingredients

  • 4 lbs strawberries, hulled and sliced
  • 4 stalks rhubarb, stringed and diced

For the cake:

  • 1 stick butter
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 4 cups flour
  • 1 cup milk

For the streusel:

  • 1 stick butter
  • 1/2 cup brown sugar, packed
  • 1 cup flour
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp almond extract

Instructions

  1. Preheat the oven to 350 and grease two 9" round pans

To make the cake:

  1. In a bowl, beat together the butter and sugar.

  2. Beat in the vanilla and sugar.

  3. Stir in the baking powder, salt, and nutmeg

  4. Alternate adding in the flour and the milk, a bit at a time. Set the batter aside.

To make the streusel:

  1. Cut the butter into pieces, and then add in the other ingredients, mixing until it is crumby but not pasty.

To put it together:

  1. Spread about 1/4 of the cake batter in each buttered pan.

  2. Spread the sliced strawberries on top of that.

  3. Add the rhubarb to the remaining batter and stir to combine. Spoon the rhubarb-batter mixture over the strawberries in each pan as evenly as you can (it's okay if it's gloppy).

  4. Sprinkle the streusel topping over the batter in each pan.

  5. Bake for about an hour, until the top is a bit browned and a toothpick comes out clean.

  6. Serve with vanilla ice cream or whipped cream.

 

 

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. 210: Carbonara, yes.

The fog’s getting thicker, and Leon’s getting larger! There is no Leon. I am Leon. Here’s what we had to eat this week:

SATURDAY
Pizza

We had our usual combination of plain, pepperoni, and olive, and also there were some leftover mushrooms we fried up, and then Damien cut up some anchovies (leftover from last week’s anchstravaganza) just for my two slices, so everyone was happy. 

Saturday was the day the kids showed me the part of the woods they’ve apparently been clambering around in all spring. A beautiful and blessed place with an underground stream you can hear but not see. They found the  spot on the top of the hill where the spring that feeds our stream emerges from the ground, and there is a long string of enormous, moss-covered rocks that got shoved around by some passing glacier many thousands of years ago. Sometimes I can’t believe we’re allowed to live here.

I also got some hardier saplings and shrubs in the ground (in NH, there may be a frost any time until Memorial Day, so only the toughest stuff is safe to plant outside) — a pink crabapple sapling, a mock orange shrub, and some forsythia I got started in pots last year and then forgot about. Looks like the day lilies I transplanted made it through the winter, too! And I have a pile of purple and yellow pansies waiting for a home. We did have some snow this week, and the heat is still coming on every night, but we’ll get there. 

SUNDAY
Rigatoni in béchamel with little meatballs

I saw this recipe on Smitten Kitchen, where she adapted it from Marcella Hazan. Basically, you make a bunch of little meatballas (that was a typo, but I’m letting it ride), you make a big batch of white sauce, and you boil up a bunch of rigatoni, and you mix it all up with a bunch of freshly-grated parmesan, and then bake it until it all melds together. 

Look at these wonderful little meatballas, twinkling like the stars in the sky!

Normally I bake meatballs, which is faster and not so messy, but this recipe seemed worth going the extra mile for. Here’s the recipe, which I will probably not make up a card for, as this dish got increasingly cursed as the day went on.

Don’t get me wrong: it was completely scrumptious.  Imagine the aroma:

Just the coziest, most creamy, savory thing imaginable.

But like I said, it was cursed. I ended up spending something like five hours making it, which is completely unreasonable. And there were some . . . interpersonal problems that cropped up along the way, and I don’t think I’ve processed them fully yet. If it’s okay with you, we’ll just move along. 

MONDAY
Buffalo hot dogs, hot pretzels, broccoli and dip

Buffalo hot dogs are hot dogs with blue cheese, hot sauce, and chopped scallions on them, and they are my current favorite hot dogs. 

Can we all stop for a moment and admire the stellar chopping job I did with that one scallion? 

Scallions are one of several things I’m currently sprouting on my windowsill.

The others are celery, which is coming along nicely

and horseradish, which is just sitting there like an asshole. 

It was sprouting, until I put it in water, and then nothing. Whatever. You can be replaced, pal. Don’t you ever for a second get to thinking you’re irreplaceable.

There’s also this. I’m not sure what the expectations are here. 

Well, there’s no rush. 

TUESDAY
Chicken salad with strawberries, nuts, and cheese

Old reliable. I bought one of those cartons of mixed greens, and then also some other lettuce just for the lizard, as well as some pea sprouts, which I happen to know he likes. I told Moe I had bought his lizard some pea sprouts, and he said, “Oh, good. I was just feeding him apples, which he is tired of, so he got mad and pooped in his water dish.”  That’s what kind of house we’re running here.

The salad was greens, as I said, and roasted and sliced chicken breast, strawberries, feta cheese, and your choice of almonds or walnuts  (miraculously left over from Passover), which I didn’t bother toasting, but which I admit are much nicer lightly toasted microwaved. Tasty salad, though. 

Some bottled dressing and there it is. 

WEDNESDAY
Pulled pork sandwiches, coleslaw, fries

I tried a new recipe for the pulled pork this time. It was, as far as I can recall, chunks of pork, a diced onion, several minced garlic cloves, some sliced jalapeños, a bunch of chili powder, a can of Coke, and generous sloshes of soy sauce, wine vinegar, and Worcestershire sauce. I put it in the slow cooker and let it cook for about six hours.

As is so often the case with these things, it smelled PARADISAL and tasted fine. 

I ended up putting some bottled sauce on it, just to give it a little more punch.

If you’re looking for a pulled pork/carnitas recipe that has tons of flavor on its own, do try John Herreid’s recipe, which we made last week

I’ll put Lena’s tasty coleslaw recipe at the end, but really I just made the dressing with mayo, white vinegar, and white sugar, and it was fine.

THURSDAY
Spaghetti carbonara, nice grapes

There was this NYT recipe that caught my eye, Springtime Spaghetti Carbonara, and I managed to snag it before it disappeared behind the paywall. Sort of a combination of pasta primavera and spaghetti al carbonara. It called for English peas, asparagus, and basil. But I couldn’t find the peas, and the basil got shoved to the back of the fridge, where it froze. It turns out Irene was trash talking me behind my back about planning to put vegetables in anyway; so I just made good old spaghetti  carbonara.

Jump to Recipe

 

No ragrets. I can’t think of another dish with so few ingredients that tastes like such a luxury. 

Irene, because she has to get worked up about something, was horrified to discover that you throw raw eggs in at the end. Which is how you make this dish, and she’s always eaten it happily, and they’re not really raw, because the hot pasta cooks it. I guess it just doesn’t taste right until you add a little dash of outrage. 

Irene is the kid, by the way, who was on a Zoom meeting yesterday, and got it into her head to stay perfectly still until her classmates started scrambling around, closing tabs and shutting down programs in an effort to unfreeze her. IRENE. 

FRIDAY
Probably Matzoh brei (pronounced to rhyme with “lotsa pie”)

They had cases of matzoh for 75% off, so I did what I had to do. Check your supermarkets and see what you can find! This is a neat little breakfast or brunchy dish that’s easy to make and has lots of variations. Some people have it with jam, which I find a little bleh; but I have to admit, it’s basically french toast, so there’s no reason not to eat it that way. 

Jump to Recipe

I like it as a savory dish with salt and pepper. If you had some crisp fried onions, that would be excellent. The important thing is to cook it in hot oil, so it gets really crisp on the edges. Here’s some matzoh brei in its basic form:

I think I may also make Giant Chocolate Pancake, and maybe some oven fried potatoes, because I am fat, but I could be fatter!

Coleslaw

Ingredients

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

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

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

 

5 from 3 votes
Print

Spaghetti carbonara

An easy, delicious meal.

Ingredients

  • 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

Instructions

  1. Fry the bacon until it is crisp. Drain and break it into pieces.

  2. Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.

  3. 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.

  4. Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

 

matzoh brei

A quick little dish you can make whenever there's matzoh around. Rhymes with "lotsa pie." One sheet of matzoh per serving. I like mine with just salt and pepper, but you could have it with jam

Ingredients

  • 1 sheet matzoh
  • 2 eggs, beaten
  • oil for cooking

Instructions

  1. Break the matzoh into pieces about the size of saltines, and put them in a bowl.

  2. Pour hot water over the matzoh pieces and let it sit for a minute to soften. Then drain off the water and press on the matzoh pieces to squeeze out the water.

  3. Pour the beaten eggs over the matzoh and mix a little so the matzoh is all eggy.

  4. Heat up a little oil in a pan. Pour in the matzoh and egg mixture and fry, turning once. You want it crisp on the edges.

  5. Serve with salt and pepper and fried onions if you want it savory. You can also take it in a sweet direction and serve with jam and powdered sugar.

 

 

What’s for supper? Vol. 206: Thank God for canned tomatoes.

Let’s talk about food! Hope you have plenty at your house. Here’s what we ate this week:

SATURDAY
Brats, chips, strawberries

Damien boils the brats in beer and onions, then browns them up with more onions. Some of the kids eat theirs with still further, raw onions, but I feel that is too many onions. 

SUNDAY
Braised Pork All’arrabbiata, garlic parmesan mashed potatoes, salad, grapes

Someone mentioned this recipe on Twitter, and I happened to have two hunks of panic pork picnic in the fridge, aging rapidly. So I hacked it up and cooked it, and MAN IT WAS GOOD. 

You brown the hunks of pork with salt and pepper, then cook up some onions, tomato paste, garlic, red pepper flakes, red wine, and diced tomatoes on the stovetop, then put it all in the oven for a few hours until the pork is tender. 

Jump to Recipe

This is one of those recipes where you could really subsist on the smell alone. Fabulous. Nice and easy, too, and cheap if you can get pork cheap. The red pepper gives it a little dazzle up front, but it’s not super spicy, just very rich and warming. Of course you could adjust it to make it hotter.

I went with parmesan garlic mashed potatoes, which I somehow have never made before. They were a big hit. I put smashed garlic cloves right in with the water to boil the potatoes, and then mashed them along. 

Jump to Recipe

Check it out: I says to myself, I say, HOW WOULD IT BE if we were to put a layer of pork all’arrabbiata in a casserole dish, sprrrrread some garlic parmesan mashed potatoes on that, sprinkle it with a bit more cheese, and slide the whole thing into a medium oven to think about what’s it’s done until the top is nicely browned? I think it would be wonderful. 

I know people use pork arrabbiata as a sauce for pasta, but that just doesn’t appeal to me. I think it would be great with egg noodles, though. Or on toast!

MONDAY
Asian meatballs, rice, steamed broccoli

I just love these tasty little meatballs. I had plenty of scallions and fresh garlic, which I chopped pretty coarsely, and I added some extra soy sauce. The only other ingredients are crushed Ritz crackers, kosher salt, and pepper. And ground beef, yes. 

An easy, quick meal that just about everyone likes. I make a nice little dipping sauce, half soy sauce and half mirin, to give it a little extra zing. Damien prefers his with sriracha. These are flavorful enough that you could use ground turkey, if you really needed to, what with the war on and all, and they would still be good. 

We had it with white rice and some broccoli which I’ll call “steamed,” but it was really drowned. I am not used to cooking frozen veg!

TUESDAY
Chicken quesadillas

I actually skipped the chicken for mine and just had cheddar and jalapeños. Not my finest frying effort; whatcha gonna do. 

I made the chicken by sprinkling it lavishly with chili lime powder and cooking it very slowly in oil, then slicing it up. I know I bought tortilla chips at some point, but they had disappeared off the face of the earth. I said I would slice up some sweet peppers, but I did not. 

WEDNESDAY
Omelettes and challah

I offered the choice of sausage, pepper jack cheese, or both. Then someone leaked the news that we also had cheddar, and there was a panic. I guess there has to be a panic about something. 

The challah turned out great!

Jump to Recipe

 

I made a double recipe, enough for two huge loaves, and my poor old mixer is getting so old and wobbly, I was afraid I would break it, so I pulled the dough out to knead by hand. Man, I am weak. That was exhausting. I eventually gave up long before it reached the required “feels like a boob” stage, cut the dough in half, and threw it back into the mixer a batch at a time, but I still rushed it a bit, and set the dough to rise when it was still pretty knobbly. 

But like I said, it turned out great! I was most pleased.

It looks flat in this picture, but in real life, it was most pneumatic. 

Look at the sheen on that crust. 

I made exactly two nice, tidy omelettes, and the next ten looked like they were the best I could offer with my broken arm (I do not have a broken arm).

THURSDAY
Pizza

Two pepperoni, two olive, one plain. And them’s the facts. I used the leftover sauce Damien made last week. 

FRIDAY

Pasta again, I believe. This pandemic is taking on a distinct canned tomato flavor. 

 

braised pork all'arrabbiata

Ingredients

  • 5-6 lbs pork, cut into 2-inch chunks
  • 4 Tbsp olive oil
  • salt and pepper
  • 3 medium onions, diced
  • 6-8 cloves garlic, minced
  • 4 tsp red pepper flakes
  • 5 Tbsp tomato paste
  • 1 cup red wine
  • 2 28-oz cans diced tomatoes with juice
  • more salt and pepper if needed

Instructions

  1. Preheat the oven to 325.

  2. Salt and pepper the pork chunks. In a heavy pot or dutch oven, heat the olive oil and brown the pork on all sides. Do it in shifts if necessary, to make sure all the pork gets browned.

  3. Remove the pork from the oil and set it aside. Add the diced onions to the oil and cook a few minutes until soft.

  4. Add the minced garlic, tomato paste, and red pepper flakes. Cook, stirring, a few minutes more.

  5. Add the wine and cook, stirring constantly, until the sauce becomes thick.

  6. Add the diced tomatoes with juice and combine with the sauce. Put the pork back in and stir so it's all coated with sauce.

  7. Put a lid on, or cover tightly with tinfoil, and put the pot in the oven for at least two hours, until the pork is very tender and stew-like.

  8. When the pork is done, the sauce should be thick, not liquidy. If necessary, simmer on the stovetop to cook off the excess liquid.

  9. If the pork is very fatty, shove the pork to one side of the pot, let the fat collect on one end, and drain it out with a spoon.

  10. Serve with parmesan mashed potatoes.

 

Garlic parmesan mashed potatoes

Ingredients

  • 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

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

Vaguely Asian meatballs with dipping sauce

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

Servings 30 large meatballs

Ingredients

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

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

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

  3. Bake for about 15 minutes.

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

Challah (braided bread)

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

What’s for supper? Vol. 204: Get yer carnal desires here

Here please insert a joke about carnitas, carnal desires during Lent, incarnation, whatever. 

SATURDAY
Waffles, scrambled eggs, sausages, hash browns, OJ

Nice and easy. 

SUNDAY
Carnitas, pico de gallo, guacamole and chips, honey sriracha pineapple

This is a recipe from John Herreid, who posted it as an extra on his Facebook art account, J.R.’s Art Place, which you should definitely be following. He shares a very wide range of fine art, things you’ve never seen before, often with illuminating or amusing little tidbits of information. You should follow it!

The carnitas recipe was very easy. You just chunk up some pork, sprinkle it with salt, pepper, and oregano, and cook it in a pot with a cup of oil and Mexican Coke or some other soda containing cane syrup; and orange wedges, cinnamon sticks, and bay leaves, and simmer for several hours. Take out everything but the meat and cook it a bit longer, until it gets a dark, glazey crust. Then shred it and you’re set. John’s recipe said to drain it, but the meat I made had absorbed just about all the liquid by the time it was done. 

Oh my land, the smell. 

It just got better and better, and the flavor was intense and wonderful. 

I couldn’t find Mexican Coke and ended up using root beer, so it had a sort of anise-y tinge to it. Most definitely making this recipe again. 

I made up a big batch of simple pico de gallo

 

Jump to Recipe

 

and also a big batch of guacamole.

 

Jump to Recipe

 

Fantastic meal. I had resorted to cooking bland pork and seasoning it after shredding, because I just couldn’t seem to get much flavor into the meat itself. Those days are gone, my friends. 

I served one pineapple raw and just grilled (actually broiled) a few pieces, because Lena and I are the only ones who really like it, and I suspect Lena’s just being polite. I made a little sauce of olive oil, honey, and sriracha, and rolled the pineapple spears around in it, then put them under the broiler, turning once, for a few minutes. 

You get a little caramelization on the charred ends, and it’s just nice. 

 

Jump to Recipe

 

MONDAY
Hot dogs, potato salad, string beans

A few of my kids are pretty passionate about potato salad. So I made some, partly to assuage my guilt for serving hot dogs. Then I ruined everything by accidentally drowning it in pepper. 

It wasn’t actually ruined, but it kind of separated the men from the boys.

I don’t really have a potato salad recipe. I throw a few whole eggs in with the potatoes to boil. I made a dressing out of mayo, apple cider vinegar, salt, and of course pepper. I like it with diced red onion and celery or even some diced pickles, and fresh dill, but no one else likes any of those things, the monsters. At least I managed to make a sane amount this time around, so it was gone by day 2, rather than lingering around getting icy in the back of the fridge and then getting thrown out by a wrathful child who is the onnnnnnnly one who ever throws things away around here. 

TUESDAY
Spaghetti and meatballs, fresh bread

I sort of got tricked into making bread.

 

Jump to Recipe

 

Lena is home from college this week, and she and Corrie made some plans over the weekend to make bread. I said Tuesday would be a good day, since we’re having spaghetti. But when it came down to it, Corrie didn’t really want to stop watching Scooby Doo, so it was left to Lena, who doesn’t actually know how to make bread. So I showed her, but I had to keep leaving the house and shouting vague instructions as I went out the door. The upshot was that the rising loaves got moved around from pan to pan a lot, which is not something that rising loaves enjoy. So we ended up with some rather dense, earthy bread. 

You know what, fresh, hot bread is fresh, hot bread! No ragrets. 

Oh, the meatballs:

Jump to Recipe

WEDNESDAY
Pizza

Tuesday’s meal was really a ruse to make leftover meatball pizza on Wednesday. Meatball pizza is unreasonably delicious. 

THURSDAY
Chicken tortilla soup

I really like this recipe, which I have adapted from Two Sleevers.

 

Jump to Recipe

 

You make a puree in the blender or food processor

(uh, it might be smarter to do this in batches)

then cook the puree up in oil for a bit, add the water and chicken, and pressure cook it. (Of course you can easily adapt this for the stove top; just simmer, rather than pressing buttons.) Fish out the chicken, shred it,

and throw it back in, and there it is. I wish I had cooked the puree a little longer to develop the flavor, but it was still pleasantly spicy and warming.

Tortilla soup is, um, supposed to have tortillas in it. You’re supposed to use corn tortillas, which thicken the soup up. But I just don’t like corn tortillas. They taste bad and sour and gritty to me. So instead, I made spicy, crunchy flour tortilla strips and put them on as a topping, along with sour cream, shredded cheese, scallions, and cilantro. I really wanted avocados, which I used up making guacamole earlier in the week, but I had this overwhelming, passionate need not to stop at Aldi on a Thursday afternoon. 

Oh no, you’re onto me, I’m not a real Mexican! 

I made the tortilla strips by cutting them into slices, drizzling them with olive oil and sprinkling them generously with Tajín chili lime seasoning, which is just chili powder, sea salt, and dehydrated lime juice, so if you can’t find it in stores because of COVID-19, you can easily make your own by running some limes through your dehydrator three days previously and then pulverizing it with your butt. Write this down, it’s important. Then you spread them on a pan and bake them slowly in a medium oven, stirring occasionally, and then you burn them. Every. Single. Damn. Time. 

Everyone still liked them, though. 

FRIDAY
Tuna noodle

Today is Elijah’s birthday. His birthday almost always lands in Lent, but this year is special, as it’s a Friday in Lent. Also, he has to stay after school to do some work with his math teacher. It’s hard out there for an Elijah. We’ll whoop it up on Sunday, though. 

 

 

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

 

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. 

Spicy honeyed pineapple with ice cream

You could drizzle this with a caramel rum sauce and maybe sprinkle with pralines, but it's good just with fruit and ice cream, too. You can also serve the pineapple as a side dish (without ice cream!) for many Mexican foods.

Ingredients

  • 1 pineapple, cut into spears or rings
  • 1/8 cup olive oil
  • 1/8 cup honey
  • sriracha sauce to taste

Instructions

  1. Preheat the broiler; or, if grilling outside, let coals die down.

    Mix olive oil, honey, and a few dashes of sriracha sauce, and slather the sauce all over the prepared pineapple.

    Spread in single layer on pan or over grill and cook, turning once, until it's slightly charred. 

    Serve hot with a scoop of ice cream. 

 

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. 

 

5 from 2 votes
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French bread

Makes four long loaves. You can make the dough in one batch in a standard-sized standing mixer bowl if you are careful!

I have a hard time getting the water temperature right for yeast. One thing to know is if your water is too cool, the yeast will proof eventually; it will just take longer. So if you're nervous, err on the side of coolness.

Ingredients

  • 4-1/2 cups warm water
  • 1/4 cup sugar
  • 2 Tbsp active dry yeast
  • 4-1/2 tsp salt
  • 1/4 cup olive or canola oil
  • 10-12 cups flour
  • butter for greasing the pan (can also use parchment paper) and for running over the hot bread (optional)
  • corn meal for sprinkling on pan (optional)

Instructions

  1. In the bowl of a standing mixer, put the warm water, and mix in the sugar and yeast until dissolved. Let stand at least five minutes until it foams a bit. If the water is too cool, it's okay; it will just take longer.

  2. Fit on the dough hook and add the salt, oil, and six of the cups of flour. Add the flour gradually, so it doesn't spurt all over the place. Mix and low and then medium speed. Gradually add more flour, one cup at a time, until the dough is smooth and comes away from the side of the bowl as you mix. It should be tender but not sticky.

  3. Lightly grease a bowl and put the dough ball in it. Cover with a damp towel or lightly cover with plastic wrap and set in a warm place to rise for about an hour, until it's about double in size.

  4. Flour a working surface. Divide the dough into four balls. Taking one at a time, roll, pat, and/or stretch it out until it's a rough rectangle about 9x13" (a little bigger than a piece of looseleaf paper).

  5. Roll the long side of the dough up into a long cylinder and pinch the seam shut, and pinch the ends, so it stays rolled up. It doesn't have to be super tight, but you don't want a ton of air trapped in it.

  6. Butter some large pans. Sprinkle them with cornmeal if you like. You can also line them with parchment paper. Lay the loaves on the pans.

  7. Cover them with damp cloths or plastic wrap again and set to rise in a warm place again, until they come close to double in size. Preheat the oven to 375.

  8. Give each loaf several deep, diagonal slashes with a sharp knife. This will allow the loaves to rise without exploding. Put the pans in the oven and throw some ice cubes in the bottom of the oven, or spray some water in with a mister, and close the oven quickly, to give the bread a nice crust.

  9. Bake 25 minutes or more until the crust is golden. One pan may need to bake a few minutes longer.

  10. Run some butter over the crust of the hot bread if you like, to make it shiny and even yummier.

Instant Pot Chicken Tortilla Soup

Adapted from twosleevers.com. This is a very flavorful chicken soup. It has a little hotsy totsy burst of spice with the first taste, and then the more complex flavors come through slowly. Magic.

It's fairly brothy, and then you heap up all the garnishes you want on top.

This is a little over a gallon of soup.

Ingredients

  • 2 med onions
  • 1 lb (4 medium) tomatoes
  • 5 cloves garlic
  • 3 chiles in adobo sauce plus some of the sauce
  • 1 jalapeño pepper (include seeds for more heat)
  • 1 bunch cilantro
  • oil
  • 4 boneless, skinless chicken breasts
  • water
  • salt to taste
  • garnishes: avocado slices, sour cream, shredded cheese, chopped cilantro, tortilla strips, chopped scallions

Instructions

  1. Cut the onions and tomatoes into chunks so they will fit in the blender or food processor. Put the onions, tomatoes, jalapeño, chili pepper and sauce, garlic and cilantro into a blender or food processor and blend it until it's a thick sauce. You may need to do it in batches, or just keep poking the big pieces down so everything gets blended in.

  2. Add enough oil to the Instant Pot pot to cover the bottom. Press "sauté" and let the oil heat up for a few minutes.

  3. Pour in the tomato mixture and cook, stirring occasionally, for about ten minutes, until any liquid is mostly absorbed. You may need to press "sauté" again to keep it hot.

  4. Cut the chicken breasts into pieces and put them in the pot. Add six cups of water.

  5. Close the top, seal the valve, and press "pressure cook," then the + button until it goes to 20 minutes. When it's done cooking, let it naturally release for 10 minutes, then release the remaining pressure manually.

  6. Open the top and fish out the chicken. Shred it and return it to the pot. Add salt to taste.

  7. Serve the soup with garnishes: avocado slices, sour cream, tortilla strips, shredded cheese, chopped cilantro, and chopped scallions.

What’s for supper? Vol. 199: Exit, pursued by lion’s head

So! Next week is Vol. 200 of What’s for Supper. You know what that means, don’t you?!?!?!

I don’t know. It means what it means. If you have any neat ideas for how to mark the occasion, I’m at least partially ears. In the mean time, thanks for playing along for two hundred weeks! I have all these tabs open with upsetting stories about troubling new violations of bioethics and stuff like that, and I love having a little section of the internet where we can just talk about dang ol’ food.

Here’s what we had this week.

SATURDAY
Lasagna, garlic bread

I wasn’t sure what to make when I got home from shopping, so Damien was all, “Hey, how about if I shop for and make my special homemade lasagna?” You know, I argued a little bit, but eventually I let him. You have to let husbands have their way sometimes, for the health of the marriage. This is called “dying to self,” and it’s delicious.

I still don’t have an actual recipe, but here is his description of how it’s made:

For the meat sauce: You take some cut-up onion and garlic and cook it in olive oil with a few red pepper flakes. Then you add the meat [we had ground beef] and brown it up. Then add a can of tomato pasta and a can of whole tomatoes crushed up a little, and a splash of red wine.

For the cheese mixture: You put a shit ton of shredded mozzarella in the [three tubs of] ricotta cheese, a bunch of garlic powder, salt and pepper and oregano, and some cinnamon [couldn’t find the nutmeg]

He cooked up a few boxes of pasta and layered that with the meat sauce and the cheese mixture and lots and lots of sliced mozzarella and parmesan and chopped Italian parsley. Then he sprinkled parmesan cheese and olive oil on the top, and baked it. 

SUNDAY
Carnitas with guacamole

Jump to Recipe

Pretty mediocre carnitas, to be honest. I started the meat in the slow cooker somewhat late in the day, so it didn’t get very tender, and then I had a kid shred it and I seasoned it okay, but then I overcooked it, so it was dry and chewy. Boo.

Avocados are still 69 cents, so I made another big bowl of guacamole, but it, too, was nothing to write home about. I couldn’t find the cilantro. The refrigerator is out of control. I can’t find anything. I also forgot to buy tomatoes, and made the dubious chose to use canned diced tomatoes. I was just kind of guacamediocre, I guess. You don’t even want to know how long I thought about which was funnier, “guacamediocre” or “mediocamole.” I decided they were both stupid and maybe we can just move along. 

Here’s my guac recipe that’s really good if you actually follow it. 

Jump to Recipe

MONDAY
Chicken burgers, fries, carrots and broccoli with hummus
Chinese food for adults

So I was supposed to review Jojo Rabbit but, like a dummy, I missed the local viewing. So I threw some frozen food in the kids’ general direction we drove about an hour to Amherst, MA, which turns out to be a pretty neat little town.  We picked out a Mandarin Chinese restaurant Formosa, that looked, let’s face it, quiet. We didn’t want a place that looked fun or cute or neat or awesome. We wanted one that looked quiet. It turned out to be a pretty serious Chinese restaurant! By which I mean there were a lot of Chinese people eating there, and there were lot of intestines on the menu, and, like, salted fish heads.

Now, Damien and I really diverge, here. When we are away from home, he wants to know exactly what he is in for, so he ordered crab rangoon, miso soup, General Gao’s Chicken, and white rice. I, on the other hand, feel like this could be my one and only chance to open a whole new door to a whole new world and what if I’m afraid to take a chance and I miss it!!!!!!!

This has never worked out well for me, not even one time. I always end up with a giant portion of something weird and upsetting. Nevertheless, I went ahead and ordered Lion’s Head Sizzling Pot. I mean, how can you not? It said it had shrimp in it, and it was called LION’S HEAD SIZZLING POT. 

The waiter tried to talk me out of it, and showed me two other items which were also called Lion’s Head; but I pushed back pretty hard, and I got my Lion’s Head Sizzling Pot. It turned out to be . . . I really can’t call it a bowl of soup. It was a tankard of soup. A tub of soup. A basin of soup. A CASK of soup. I could have soaked my feet up to my calves in this dish.

Note not only the diameter of the dish, but how far away from the table the spoon is.

It had soft, grey pork meatballs the size of softballs lurking around in it. There were veritable rafts of scrambled eggs adrift in the bowl. Also some kind of leafy greens, maybe bok choy, although it seemed leafier than that; comb-shaped bamboo shoots; vast logs of tofu, squares of ham, chewy, bulbous, dark brown mushrooms, vermicelli, and a few lonely shrimp. It was kinda bland, to be honest. I ate as much as I possibly could and barely made a dent in the volume.

They packed the leftovers up for me in several containers and I exited, pursued by Lion’s Head.

Jojo Rabbit was interesting, but boy oh boy, I have thoughts. Review should be up soon in America if they like it. 

TUESDAY
Spaghetti and meatballs

Damien kindly offered to make dinner again, as I was freaking out about something or other. He makes very fine meatballs. I don’t seem to have a picture of them, though.

Here’s my meatball recipe

Jump to Recipe

He likes to pan fry his and add lots of diced onions. My recipe is less exciting but way easier, as they are made in the oven. (Whispers: ***It doesn’t really matter. If you put them in sauce the end up tasting the same.***)

Dora also invited a friend over and they made knishes, reasons unclear. Not that you need a reason to make knishes! I’ve just never woken up on a Tuesday morning and thought to myself, “Hey, I know what!” and ended up with knishes. 

WEDNESDAY
Ginger garlic chicken kabobs, string beans, pineapple

New recipe! I more or less followed Damn Delicious’ recipe, so I won’t make a new card just yet. This was pretty tasty and easy, although the fresh ginger I bought vanished without a trace, so I had to use powdered. I must say, it was plenty hot without fresh ginger. It’s a zippy, warming dish, and attractive. I over cooked it a bit, oops. 

It’s an easy marinade (oyster sauce, ketchup, honey, chili garlic sauce, dijon mustard, garlic, and ginger). I let it marinate for about five hours, then stuck the chicken on skewers and put them on an oiled broiler pan right under the broiler. I turned them once, slathered on some reserved marinade, and cooked the other side. Sprinkle on some sesame seeds and scallions, and there it is. 

Surprisingly filling. 

THURSDAY
Gumbo, brown rice

I more or less followed this recipe from The Spruce Eats.

I actually started prepping this Wednesday night, because I took a look at my Thursday schedule and did not like what I saw. So I cooked chicken thighs in the instant pot, browned up some sausage, and then sautéed the shrimp in the sausage pan; and Clara diced a bunch of celery, peppers, and onions.

(Shh, don’t tell anyone, but I bought Italian sausage because I live in NH and I don’t know anything.)

I thought I was sooooo smart, and cooking day was going to be soooo easy because of the prep work we had done. I’ll tell you what, this dish was still a pain in the ass to make. I was stirring that freaking roux for an hour, and it never did get “chocolate brown.” And it turns out I don’t have any cajun seasoning in my pantry (by which I mean two old taped-together clementine boxes on top of the microwave) because I live in NH. So I made some cajun seasoning, but by this point, I was feeling awfully cranky about the whole project, and there was really no way this gumbo was going to taste good enough to make up for the pain in my ass. 

I mean, it was good? Sometimes it’s hard to tell how good something tastes when you’re already full of resentment. 

Damien and I ate it, Corrie and Moe tried it, and the rest of them went straight for frozen pizza. And I mean frozen pizza, as in they did not cook it. They are complete degenerates and I don’t know why I bother. And yes, I brought this entire debacle upon myself by choosing to make gumbo for no reason at all. My Saturday morning ambitions do not always mesh well with my Thursday afternoon realities. 

I had delusions of making some french bread, since it turned out so well last week.

As the day flew by, I downgraded my ambitions to beer bread. But it turns out I was out of flour. This is not because I live in NH; it’s because I forgot to buy flour. Anyway, I’ll put the beer bread recipe card at the end and Imma make it soon. Beer bread is great! It only uses one bowl, and it comes together as quickly as any quick bread, but it’s much more bready and less cakey than most quick breads, and it has a wonderful yeasty, honeyed taste, and the knobbly cobbled crust is very nice. The secret is a ludicrous amount of melted butter.

Anyway, this was all in my imagination. In real life, I made a big pot of brown rice, which the kids also did not eat. Benny tried to comfort me by remarking on how chewy it is, and how funny that is. 

FRIDAY
Mac and cheese

I don’t have a recipe, really. Just make a white sauce until it looks like enough, then dump in a bunch of shredded cheese and plenty of pepper and SOME HOT SAUCE. Then you mix this with the cooked macaroni, pour into a buttered dish, top with buttered panko bread crumbs, and bake until you can hear it. 

My kids eat it with mustard. I told you they were degenerates. 

Okay! Don’t forget to comment with ideas about what to do for Vol. 200! If it were the summer, I’d make a whole week of greatest hits, or a whole week of reader-suggested recipes. But it’s not. 

4 from 1 vote
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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. 

 

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. 

 

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. 

 

Beer bread

A rich, buttery quick bread that tastes more bready and less cake-y than many quick breads. It's so easy (just one bowl!) but you really do want to sift the flour.

This recipe makes two large loaf pan loaves.

Ingredients

  • 6 cups flour, sifted
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 1/2 cup sugar
  • 2 12-oz cans beer, preferably something dark
  • 1 stick butter

Instructions

  1. Preheat oven to 375

  2. Butter two large loaf pans. Melt the stick of butter.

  3. I'm sorry, but you really do want to sift the flour.

  4. In a large bowl, mix together dry ingredients, and stir in beer until it's all combined and nice and thick.

  5. Pour the batter into the loaf pans and pour the melted butter over the top.

  6. Bake for about 50 minutes until it's crusty and knobbly on top.