Tag: Mexican beans

What’s for supper? Vol. 350: In which I do not really use the oven

Hola, amigos. I know it’s been a long time since I rapped at ya. I actually wrote quite a bit this week, but ended up doing whatever the digital version is of crumpling up the paper, and whatever the sitting on your ass version is of stomping off to go stand in a corner and sulk. This has not been a wonderful week for (a) a Jew who (b) has been following the Catholic sex abuse scandal closely for years and (c) lives next door to Maine. You know what doesn’t help? When the 12-year-old public radio host who is reading the headlines suddenly puts on her raggedy, tormented sad kitty voice and says, “Hope you’re taking care of yourself today. Deep breaths, everybody,” before abruptly perking up and announcing that it will be sunny this weekend and there will be a punkin festibal. I’ll sunny you! Good heavens. 

Anyway, I’ve been making steady progress with Halloween costumes this week, so I’ve got that going for me. I managed to almost completely avoid sewing this year. LOTS of duct tape, lots of hot glue, and a tremendous number of zip ties, though. Corrie is going to be Dalek Sec, with a light-up helmet

and Benny is going to be Classic Green Goblin. 

They both needs more work, but we’re in pretty good shape for Oct. 28. 

The oven broke on Sunday (just the bottom heating element) and we haven’t had a chance to fix it yet, but I lucked out and happened to have planned a menu that can be made with the broiler, the stovetop, and of course the Instant Pot. Here’s what we had this week: 

SATURDAY
Pulled pork sandwiches, chips

On Saturday we went to a rummage sale in the morning. We love rummage sales. Corrie has been losing just dozens of teeth lately, so she had a glass jar stuffed with bills to spend. The first thing she bought was, practically, a wallet. She then transferred her money to the wallet and went on an incredible spending spree. She was buying Crayola Glow Domes, she was buying Christmas earrings, she was buying t-shirts bragging about our Bernese Mountain Dog. Zero regrets.

I myself bought a leather motorcycle jacket for some reason (well, the reason was that it was $12) and a bunch of kitchen wares. The duality of mom.

Then we came home and I got some pulled pork going in the Instant Pot

and then we all went to the Pumpkin Festival in Keene. 

it was raining, but we had a pretty good time. The theme this year was “Please Do Not Light Any Cars on Fire” and with an undertone of “How Much Can We Charge For Fried Dough and Still Sleep At Night?” and they nailed it. 

We all got home pretty wet and tired, so I was mighty pleased to have a hot pot of pulled pork waiting. We had sandwiches and chips. 

I made up a new card for the new way I make pulled pork.

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I like the flavor so much, I don’t even put BBQ sauce on my sandwich. You definitely can, but it’s plenty flavorful by itself. This is a rare recipe of mine that doesn’t have any garlic in it! Behold, it can be done! It has a wonderful, warming, autumnal taste with the apple cider, apple juice, cumin, and cloves. You can remove the jalapeño seeds and/or membranes to make it less spicy, but it’s not overpowering as is, just perky. 

SUNDAY
Chicken burgers, nacho chips

Sunday was when we noticed the oven was broken, and also when we discovered you can broil frozen chicken burgers and they turn out fine. 

MONDAY
English muffin pizzas

We used to have this alllllll the time. It’s been several years, I think, and it’s a meal a few of the kids have been agitating for. Damien was going to be out of town, so I took the opportunity. I even got little bitty mini pepperonis to make it cute

I don’t really miss this meal, but it wasn’t terrible. I feared and hated the sourness of English muffins when I was little, and I still have to consciously flip a switch in my head to enjoy the taste of them. 

TUESDAY
Chicken tortilla soup, quesadillas

I had some leftover rotisserie chicken from last week I had chucked into the freezer, so I used that to make one of my favorite soups. The recipe

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calls for cooking the raw chicken directly into the broth, and I wasn’t going to do that, so I added extra chicken bouillon to make sure it had some flavor. It also calls for chipotle chiles in adobo sauce, and I couldn’t find that at all in the three stores I went to. So I just added more of all the other ingredients. 

The result was . . . honestly, pretty bland soup. 

Pretty, though. Aldi had these fancy tri-colored crunchy tortilla strips for toppings, so I grabbed a bag of those, and I also topped mine with avocado and cilantro. I made a bunch of quesadillas. It was fine. Not an amazing meal, but it wasn’t the recipe’s fault. 

WEDNESDAY
Mexican beef bowls, pineapple

On Wednesday, I re-burnished my reputation somewhat with a meal everybody likes: Mexican beef bowls.

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Roast beef was on sale, so I made the lovely, piquant marinade in the morning and sliced the meat thinly, and let it marinate all day

When it got to be close to supper, I made a pot of rice, sliced up a few pineapples, shredded some cheese, roasted some corn, chopped some cilantro, cut up some limes, and dug up some sour cream, and then I broiled the meat

Honestly I overcooked it, because I forgot how thin it was, but it was fine. 

So yummy. Tons of flavors. 

Earlier in the day, I also made a pot of black beans. Actually I only had one can of beans and one can of kidney beans, so that’s what we had. 

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Only a few people like beans, so I added as much spice and garlic as I wanted, which was a lot. I’m a huge bean fan. (I realize that’s a slightly ambiguous sentence. I mean it all the ways.) So much so that the kids stored the leftovers in a ziplock bag, and I ate cold bagged beans as a snack the next day and managed to feel guilty about the opulent luxury of it all.

THURSDAY
Blackened shishito chicken sandwiches; veggies and hummus

This is one of my favorite sandwiches, quite popular at our house. This time I had Tony CHachere’s seasoning, rather than some kind of generic “cajun seasoning,” and I forgot how salty Tony CHachere’s is! So they were a little overly aggressive, salt-wise. Still so tasty, though. 

This is a Sip and Feast recipe. You season the chicken thighs and cook them slowly and thoroughly in hot oil 

(this pan is one of my rummage sale finds! A lovely multi-ply stainless steel pan, very sturdy. I love stainless steel the best)

and then you top them with American cheese and let that melt

and while those keep warm, you quickly blister up the shishito peppers in the pan that you cooked the chicken in

and serve it all on toasted or untoasted brioche buns with barbecue sauce and red onion slices

and it’s just a damn fine, sloppy, tasty, delicious sandwich, even if you burn the buns like I did. 

FRIDAY
Regular spaghetti

On Friday, we had already been a million places, and we had a million places to be, so all signs pointed to spaghetti with sauce from a jar. And that’s my story! Now if you’ll excuse me, I have a date with some Dalekanium and a hot glue gun. I suggest taking shallow breaths and being hard on yourself, and writing legally actionable hate mail to your local public radio host. But you know yourself. 

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Clovey pulled pork

Ingredients

  • fatty hunk of pork
  • salt and pepper
  • oil for browning
  • 1 cup apple cider vinegar
  • 2/3 cup apple juice
  • 3 jalapeños with tops removed, seeds and membranes intact
  • 1 onion, quartered
  • 2 Tbsp cumin
  • 1 tsp red pepper flakes
  • 2 tsp ground cloves

Instructions

  1. Cut pork into hunks. Season heavily with salt and pepper.

  2. Heat oil in heavy pot and brown pork on all sides.

  3. Move browned pork into Instant Pot or slow cooker or dutch oven. Add all the other ingredients. Cover and cook slowly for at least six hours.

  4. When pork is tender, shred.

 

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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.

 

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Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

 

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Instant Pot black beans

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 2 16-oz cans black beans with liquid
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp cumin
  • 1-1/2 tsp salt
  • pepper to taste

Instructions

  1. Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."

  2. Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

What’s for supper? Vol. 335: Cushioning where it matters

Happy Friday! Here is a picture of a happy Friday:

More on that in a bit!

Here’s what we ate this week:

SATURDAY
Chicken burgers, chips

I took a picture just so I would remember what it was we had. Here is that picture:

Is there a name for when you always think photos of sandwiches are making rude noises at you? {Clutches wedding guest’s sleeve:} Is there a name for that??

SUNDAY
Pulled pork, spicy fries, corn on the cob

World’s okayest pulled pork. I seared it in hot oil with salt and pepper, then threw it in the Instant Pot with apple cider vinegar and water, lots of cumin, some jalapeños, and I forget what else, maybe some cinnamon sticks. Oh, a quartered onion. I wasn’t really paying attention, which is what the Instant Pot is for. I pressed “meat” and just like magic, a few hours later I opened the lid and there was meat inside! I pulled it out and shredded it and put some of the broth back in with the meat to keep it warm while the fries and corn were cooking. 

Not a very pretty meal, but a tasty one. 

MONDAY
Chicken caesar salad

Monday I was running around like a maniac, but supper came together quickly. I drizzled some chicken breasts with olive oil and seasoned them heavily with salt, pepper, garlic powder, and oregano, and broiled them on both sides, then sliced them. 

I set out dishes of chicken, chopped romaine lettuce, freshly-shredded parmesan cheese, croutons, and a beautiful creamy yellow dressing

which I made in the food processor.

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I forgot to buy anchovies for the dressing, but it still came out incredibly tangy, and I didn’t really miss anything. Very pleasant little meal with lots of sharp, rich flavor.

Last time I made this dressing, I used duck egg yolks, which are heavenly, –or, not heavenly, but earthly in the best way. Our ducks haven’t started laying yet, but they have started . . . acting like they’re thinking about it? I don’t know. Who knows what a duck is thinking. Very little, I’m sure. 

Corrie made the croutons. We always have leftover hamburger and hot dog buns hanging arounds, so she cubed those, then melted a stick of butter and poured it over the bread and seasoned it with salt, pepper, garlic powder, and oregano. 

They’re supposed to toast slowly for a long time at a low temp, and we didn’t really have time for that, but nobody complained about salty, buttery croutons with soft middles. I’m a little salty and buttery and soft in the middle myself, and I’ll just go ahead and end this sentence right here. 

Hey look, a truck full of me. 

Speaking of which, has anyone ever made those croutons out of grilled cheese sandwiches? I read about them in the NYT one time and I could never decide if they sounded good or disgusting. Maybe if you cut them up small enough. 

TUESDAY
cold cereal or whatever

Tuesday was KITTEN DAY.

In this house, we are poor, deprived, neglected waifs who have no pets, no pets at all, just a dog and a bird and a lizard and four ducks and some sea monkeys, and we don’t even have any kittens! So on Tuesday, Damien took some of the kids out to get a little gray kitten. (I think I mentioned before that our poor other cat died, so it’s been a plan to replace him.)

May I present to you: FRIDAY.

He is a fine fellow. Actually he has fleas and an eye infection and possibly worms, but that’s not his fault, and of course we’re treating him for all those things,

and his personality is awesome so far. He’s just valiant and fearless and cuddly like a kitten should be, and he and the dog are getting along pretty well.

 

I’m happy Sonny will have someone to pal around with when the kids go back to school (and I’m happy we didn’t have to get a second dog for that purpose).

Friday is definitely not a purebred, but he looks like he has at least some Russian Blue in him, which is nice. They have good personalities, and he seems to be settling in really well. Good little kitty cat. 

You can see his eyes are still cruddy, but they’re improving day by day, and if the antibiotics don’t work, we have a vet appointment lined up. Also haven’t spotted a flea in over 24 hours, so WHEW. 

Oh, about dinner. Enough people were gone around dinner time that I just couldn’t get myself to cook something, so we just scrounged. I had a giant mug full of Honeycomb, which is the best cereal. 

WEDNESDAY
Koftas, Jerusalem salad,  pita, yogurt sauce

Wednesday I allegedly had nothing to do, and yet somehow still got home excruciatingly late, but luckily I had this easy meal planned. 

I do have a recipe for koftas

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but I make them a little different each time. This time it was about five-and-a-half pounds of ground beef, six eggs, two or three cups of bread crumbs, and then I just started dumping in spices. Lots of green za’atar, lots of garam masala, some cumin, some cinnamon, and a decent amount of Aleppo pepper, and some salt. I think that’s mostly it, mixed thoroughly with my hands. I have an unholy appetite for raw ground beef, so I didn’t mind tasting it while it was uncooked, and it tasted pretty lively. I meant to add mint, but I forgot.

I formed the meat into logs and then inserted a skewer into each one. These are, of course, supposed to be cooked over a fire, but they’re still pretty good cooked under a hot broiler, which is how I cooked them. 

I made a bunch of peppy yogurt sauce with Greek yogurt, fresh garlic, salt, and bottled lemon juice (keep forgetting to buy lemons), and a Jerusalem salad of cut-up Roma tomatoes and cucumbers with a little diced red onion, tossed with chopped fresh mint and parsley, lemon juice, olive oil, and salt and pepper. And I had store bought pita.

Served with a little more chopped fresh mint on the side. This is just a lovely summer meal. Savory but not too heavy, with the bright, cool flavors of mint and lemon throughout; and I guess it’s even pretty low carb if you’re into that.

Sometimes I make koftas in meatball or patty form, but you really can’t beat sizzling hot meat on a stick. 

THURSDAY
Tacos al pastor, black beans, plantain chips

I was actually kind of dragging by Thursday, but there was a hunk of pork and two rapidly-aging pineapples staring balefully at me, so we went ahead. I usually make this recipe for tacos al pastor which is a little bit complicated, but well worth it, with really explosively delicious flavors. 

However, I was in a hurry, so I made this simpler recipe, and skipped a few ingredients I had forgotten to buy:

tacos al pastor: Jump to Recipe

So it basically had two flavors (pineapple and chili powder), but that’s not such a bad thing! It marinated for 3-4 hours and then I broiled it in one pan and broiled chunks of the second pineapple (the first pineapple goes into the marinade) in a second pan.

Served on tortillas with sour cream and cilantro, with lime plantain chips on the side.

I also made some black beans in the Instant Pot, and they weren’t my very best, because I started them late, used too many beans and not enough seasoning, and didn’t drain enough of the liquid. Here’s my basic recipe, that I fiddle with and add all kinds of things as the spirit moves me (including egregiously white lady stuff like KALE) 

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and they were truly perfectly good beans.

And I got to eat it outside on the patio I built, with my jubilant yellow Mother’s Day hibiscus in bloom, and I was feeling pretty, pretty good about my life!

FRIDAY
Shrimp and summer squash lo mein

Shrimp is pretty cheap right now, for some reason, especially if you know only about half the family is going to eat it. I picked up some fetuccine for the noodles, and a summer squash and a zucchini squash. I don’t know what the difference is between zucchini squash and zucchini, to tell the truth. I’ll probably throw some fresh minced garlic and ginger in there, and possibly some radishes.

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We have had rain rain rain this week, and I wish I could send some of it to you guys in the parched states! My garden is not unhappy, though, and we have had bursts of hot sun in between. This year I have Brussels sprouts, ghost peppers, basil, collard greens, eggplants, watermelon, butternut squash, and pumpkin, and in my perennial beds, strawberries, asparagus, and rhubarb. It sounds like a huge garden, but it’s actually tiny, and I squashed everything all in together because that’s how I live, so who do they think they are? Sorry, can’t stop being crazy, won’t stop. Anyway, I saw a recipe for candied basil, which you use in a strawberry galette. MAYBE. MAYBE. 

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caesar salad dressing

Ingredients

  • 1 cup vegetable oil
  • 6 cloves garlic, minced
  • 12 anchovy fillets, chopped
  • 1 Tbsp kosher salt
  • 1/2 cup fresh lemon juice (about two large lemons' worth)
  • 1 Tbsp mustard
  • 4 raw egg yolks, beaten
  • 3/4 cup finely grated parmesan

Instructions

  1. Just mix it all together, you coward.

 

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koftas

Ingredients

  • 5 lbs ground beef
  • 3 onions
  • 1 head (head, not clove) garlic
  • 2 bunches parsley
  • 5 slices bread
  • salt and pepper
  • 1.5 tsp nutmeg
  • 2 tsp paprika
  • 2 Tbsp zataar

Instructions

  1. Put the wooden skewers in water to soak for about thirty minutes before you plan to form the kebabs.

  2. Put the onions, garlic, and parsley in a food processor and chop it.

  3. Put the meat in a large bowl and add the chopped onion mixture to it.

  4. Toast the bread, then put it in a bowl with warm water to soften it. Squeeze the water out and add that to the bowl with the meat.

  5. Add in the seasonings and squish it up with your hands until all the ingredients are well combined.

  6. Using your hands, form logs of meat around the skewers. They should be about an inch and a half in diameter.

  7. Grill over coals if you can. If they fall apart too much, you can cook them on a hot oiled griddle, or broil them. Turn to brown all sides.

 

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 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. 

 

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Tacos al pastor

Ingredients

  • 8-10 lbs pork butt or loin

For the marinade:

  • 2 pineapples, cut into spears (one is for the marinade, and set the other aside for cooking separately)
  • 3 onions quartered
  • 1.5 cups orange or pineapple juice
  • 3/4 cup white vinegar
  • 1/3 cup ancho chili powder
  • 1 entire head garlic
  • 3 chipotles in adobo
  • 1-1/2 tsp salt
  • 1 Tbsp oregano

For serving:

  • flour tortillas
  • sliced red onion
  • chopped cilantro
  • lime wedges

Instructions

  1. Thinly slice the pork.

  2. In a food processor or blender, combine one of the pineapples and the rest of the marinade ingredients. Blend until smooth. (You will probably have to do it in batches.)

  3. Marinate the sliced meat in the marinade for at least four hours.

  4. Pan fry, grill, or broil the meat and the spears of the second pineapple. Roughly chop cooked meat and pineapple.

  5. Serve pork and pineapple on tortillas with sliced red onion, chopped cilantro, and lime wedges.

 

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Instant Pot black beans

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 2 16-oz cans black beans with liquid
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp cumin
  • 1-1/2 tsp salt
  • pepper to taste

Instructions

  1. Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."

  2. Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

 

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basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

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.

What’s for supper? Vol. 329: Muffled sounds of gorilla violence

Hey, sorry about the radio silence. It’s been a rather purgatorial week. Both cars broke down unexpectedly and RATHER EXTHPENTHIVELY, the washing machine and pool repairs are ongoing, plus there’s some kind of mystery medical baloney shit going on, and this morning the cat died. We don’t exactly know what happened — likely he tangled with a bigger animal. Poor guy. He was terrible but beloved, and did not die alone. Here he is on Monday, doing what he loved best:

Rest in peace, Kyat. And may we all merit a day that is all chicken and scritches.

NEVERTHELESS, people still needed to eat every day, so we kept on chooglin’. Here’s what we had:

SATURDAY
I don’t even know. Aldi pizza?

SUNDAY
Vermonter sandwiches, raw broccoli

Vermonter sandwiches are ciabatta rolls or sourdough toast, thick slices of roast chicken or turkey, thick slices of sharp cheddar cheese, bacon, Granny smith apples, and honey mustard dressing.

I forgot to buy apples, though, and got cheap with the bacon, and the sandwiches were decidedly subpar. Very sad. 

MONDAY
Smoked chicken thighs, chips

Damien made these with his lovely spicey-sweet sugar rub.

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Delicious. The meat was juicy and the sugar caramelized on the spicy skin. Just great. 

TUESDAY
Mexican beef bowls

A tasty treat, which I made because beef was kinda sorta on sale and I just felt like splurging. I cut up a roast and marinated it in the morning

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and pan fried it in the evening,

and made a big pot of rice, and served it with cilantro, sautéed sweet peppers, shredded cheese, sour cream, corn chips, and some very fine black beans. 

I was very happy with the beans. I still had quite a bit of kale leftover from something or other, so I chopped up several handfuls of that and added it into the pot when I was cooking up the onions, and, yes ma’am, I’ll be doing it this way from now on. 

It just added a little extra layer of smoky flavor and texture and was not overpoweringly vegetablly at all. I’m turning into a kale enthusiast right before your eyes! Me and the ducks.

Here’s another picture, because I have two, and it was yummy enough to deserve two pictures.  

And aren’t we all. 

WEDNESDAY
Spaghetti with Marcella Hazan’s sauce

Requested by the kids, made by Damien. Always quick and delicious, with a very few ingredients

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but maximum savory . . .  ness. We leave the onions in, because we like onions. 

It’s been a little chilly and rainy, and nobody minded having a hot steaming bowl of pasta for dinner, May or no May. 

THURSDAY
Gochujang pork chops, sugar snap peas, fresh pineapple, hot pretzels

I made a recipe and a half of the sauce for gochujang bulgoki,

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and used most of the sauce for marinating, and set aside the extra half batch for brushing on while it was grilling. Damien made these on the grill outside, on his Interchangeable Cinderblock Meat Altar Situation. 

Served with fresh pineapple and raw sugar snap peas and some hot pretzels that were cluttering up the freezer. 

Slightly weird meal but it hit the spot. Sophia can now sound out enough Korean characters that she could read what it said on the side of the gochujang tub (it said “gochujang.”) 

FRIDAY
Tuna noodle casserole

Look at us, we made it to Friday! Hope you did, too. 

Oh, here is the source for the gorilla sounds: 

Sounds a little fishy to me, but it’s too good to look up. 

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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. 

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Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

 

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Instant Pot black beans

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 2 16-oz cans black beans with liquid
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp cumin
  • 1-1/2 tsp salt
  • pepper to taste

Instructions

  1. Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."

  2. Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

 

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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!

 

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Gochujang bulgoki (spicy Korean pork)


Ingredients

  • 1.5 pound boneless pork, sliced thin
  • 4 carrots in matchsticks or shreds
  • 1 onion sliced thin

sauce:

  • 5 generous Tbsp gochujang (fermented pepper paste)
  • 2 Tbsp honey
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 5 cloves minced garlic

Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap

Instructions

  1. Combine pork, onions, and carrots.

    Mix together all sauce ingredients and stir into pork and vegetables. 

    Cover and let marinate for several hours or overnight.

    Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.

    Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat. 

What’s for supper? Vol. 316: All Fall

We made it through Halloween and the Spooky Triduum! Plenty of cozy fall foods this week, although no applesauce as of yet. Here’s what we did have: 

SATURDAY
Vermonter sandwiches

By popular request. Your choice of ciabatta rolls or sourdough bread, roast chicken breast, bacon, thick slices of sharp cheddar, slices of tart Granny Smith apples, and honey mustard dressing.

Just an excellent sandwich. Nestle plate in among fabric paint and other craft materials because you are still frantically finishing up Halloween costumes. 

SUNDAY
Spaghetti and ragù; garlic bread; blueberry and pumpkin walnut ice cream 

Damien made this, following the Deadspin recipe. It turns out a little different each time. This time was a little spicy, and wonderfully — look, nobody likes it when I describe a meat sauce as “fluffy,” but the English language is just not helping me out. Here, have a picture:

If you’re thinking of pasta with a standard sluggish tomato sauce with some ground meat thrown in, think that no more. This is entirely different, and absolutely scrumptious. 

The kids miraculously scooped out the pumpkins on Friday while we were out of town, sorted out the pulp and seeds, and cleaned up. I know! So over the weekend, they carved their pumpkins, and all I had to do was roast the seeds.

I spread them in shallow pans, drizzled them with oil and sprinkled them with kosher salt, then cooked them in a 250 oven, stirring them occasionally, and switching the pans once so they’d cook evenly, until they are crunchy but not burnt.

I never know how long this takes because I always, always forget they are in the oven and almost burn them. Maybe forty minutes? I have no idea. 

I had a slightly better handle on dessert. Blueberries were on sale, so I bought a few pints, planning to make ice cream, with lemon pound cake from a mix. But then I felt bad that I hadn’t made any kind of Halloween-themed meal or dessert, so I decided it was important to make pumpkin ice cream.  (In the past, for Halloween I have made SPOOKY MEATLOAF

and once I made those mummy hot dogs

and you know, that was not a good use of my time. As usual, I’m the only one putting pressure on myself to come up with this stuff. Anyway, the ice cream turned out to be a great idea. I thought the two flavors would be terrible together (Watch: This Food Blogger Thinks Dessert Will Be Terrible But Makes It Anyway For Some Reason!), but they were actually great.

The blueberry was sweet and a tiny bit tart, and the pumpkin had all the comfy, custardy flavors of pumpkin pie, and somehow together they worked in the same way that peanut butter and jelly work together. They didn’t taste like peanut butter and jelly, you understand; it was just the same kind of combination. Fruity + earthy, or something. 

I did also make the lemon pound cake mix, but overbaked it, and I was worried the lemon would not go well with the other flavors (I had bought it just thinking lemon + blueberry), and this time I was right. Should have just skipped the cake. Oh well!

Imma have to come back later and write out the ice cream directions. I used Ben and Jerry’s recipes for both, except that I doubled the amount of blueberries for one, and added walnuts to the other, and increased the spices a bit. They both use the basic sweet cream base and do not require cooking. I will say that double blueberry was too much, and the berries clumped together in a way that wasn’t completely pleasant, because the tiny seeds get a little gritty one you get a certain volume of blueberry (they were macerated but not cooked). Next time I’ll just follow the recipe! But the walnuts were an excellent addition to the pumpkin ice cream, and I stand by that. I may make this again for Thanksgiving, or possibly this butternut squash ice cream with candied curry pecans.

MONDAY
Chicken nuggets; candy

Halloween! Dinner is only there to keep child protective services away. The kids had parties at school and ate all kinds of nonsense, then we zipped home and hurried to get costumes on for trick or treating. 

Benny and Corrie were Sarah and Duck

and I assisted them as Scarf Lady 

Lucy, Sophia, and Irene were Doc Ock, Howl from Howl’s Moving Castle, and a robot 

You can’t really tell, but the robot has three special features: It lights up in several colors, it has a little secret compartment for storing things, and it is wearing a fanny pack full of diabetic supplies for its sister, so as not to mess up her Doc Ock costume.

The other kids dispersed to various parties and promised me they would send pictures, but they did not!

TUESDAY
Bagel, sausage, egg, cheese sandwiches; caramel apples

On Tuesday I had an easy meal planned (bagels with sausages, egg, and cheese)

because everyone was exhausted and of course we had to get to Mass for All Saints Day, but I also suddenly couldn’t stand how there were apples all over the place, so I made caramel apples. We usually get the easy-peasy kind where you just stretch a sheet of caramel over the apple and warm it up to meld it on, but the boxes can be a little misleading, so I had two kits of the kind you need a candy thermometer.

Which reminds me of the last time we attempted this, which was one of my favorite Irene moments, when she was about seven. 

Irene, stirring caramel: “We don’t want it to get too hot. Not hard ball. Or hard crack. Or . . . [peering at thermometer] fish donut.”

WELL, THAT’S WHAT IT SAYS. The adult world can be very confusing, and you just have to go with it, even if it sounds a little fish donut.

So I made about 20 apples. 

They turned out lovely, but I surely did not have room for 20 sticky apples to cool and harden in the fridge, so I just left them out all afternoon. Usually our kitchen is about as cool as a refrigerator anyway, but we’re having a little warm snap, and by evening, the caramel had ooooozed its way downward until what I had was a panful of apples, each with its own caramel penumbra, sitting in a pool of caramel. Oh well! At least I got rid of the apples. Some weeks, cooking is like a game whose goal is to get rid of all the food. 

WEDNESDAY
Chicken and salad; soul cakes

This was an okay idea that didn’t quite come off. I had the vague idea to serve a Greek-inspired salad with chicken. While I was out, Damien roasted some chicken breasts with plenty of lemon pepper seasoning, and I sliced up the meat and served it with a big green salad, black olives, feta cheese, pomegranate seeds, chopped walnuts, and cucumbers and tomatoes.

I think the tomatoes were the mistake.  You really can’t have tomatoes on pomegranates in the same plate. They threw the whole thing off. Also I forgot to buy any kind of dressing, so we were forced to dig through the fridge and take our chances. Damien found some creamy Italian dressing, and I was trying to tell him that we also had some kind of vinaigrette, but I couldn’t think of the word, so I called it “greasy Italian.” Which goes to show that describing things accurately is not all it’s cracked up to be.

I also just this minute remembered that I bought pita chips to go with this salad, and totally forgot about them. 

Regarding the pomegranates, I briefly considered looking up some clever TikTok idea for how to get the seeds off the rind in no time flat, but these things never, ever work for me. It’s always a video of some sun-kissed woman with shining, blue-black hair and a peasant blouse, standing in her garden going, “Oh, you cut up your pineapple with a knife, you DUMBASS? Try it like this!” and she grins at the camera and sticks a toothpick in the bottom, and all the pineapple just falls out into a basin in perfect little edible chunks and she eats one with very white teeth. Or else there is some perky dude with weirdly inflated biceps bopping around a spotless kitchen showing us how, when he wants 400 cloves of peeled garlic, all he does is make a little slit in the side and then tap it with a spoon, and the garlic absolutely cannot wait to scurry off and arrange itself into useful rows, all perfectly peeled and not a bit wasted. So I watch this stuff and it looks quite easy, so I imitate them exactly, and somehow slice the tips off my three favorite fingers, and then I have to explain to the ER nurse that I was trying to be like someone on TikTok.

So I decided to just cut the pomegranate into quarters and then just sort of scrabble at it until the seeds came out. And I got a bowlful that way. 

And then I took a picture, so there. 

OH, I also made soul cakes on Wednesday. I guess soul cakes are the original treats that people would give to beggars who would come to their house, and offer to pray for the souls of the dead in exchange for a cookie? I don’t know. I still had a shit ton of apples left, so I was getting ready to make applesauce when I suddenly remembered that the kids had asked about soul cakes, so that’s what I made. 

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It’s a very quick recipe, and I do like the taste. They have a faint cidery flavor from the cider vinegar, and they’re soft and a little spicy, very nice. I cut out two kinds and told the kids they represented souls before and after being prayed for. 

Raisins in purgatory, and then you upgrade to half a dried apricot when you go to heaven. That’s some high octane theology for you. 

THURSDAY
Mexican beef bowls and beans

Everyone was pretty excited about this meal. I actually started marinating the meat the night before. 

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I had already cut up the meat before marinating it, so I just fried it up in a giant pan along with the marinade. 

Earlier in the day, I made a big bowl of guacamole

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and a pot of black beans. The beans were completely yummy,

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but I wish I had cooked them with the lid off for a little longer (they were in the Instant Pot on “slow cook” most of the day) to simmer off more of the liquid. 

But all in all, a very tasty meal.  I made a big pot of rice, put out salsa, chopped scallions, sour cream, lime wedges, and corn chips, shredded some cheese, and heated up some corn. Everyone found something they liked to eat.

Mmm, I think I will have leftover beans for lunch. 

FRIDAY
Quesadillas

Lots of leftover fixins from Thursday’s meal, so I’m just going to make plain cheese quesadillas and people can dress it up as they like. I also bought some plantain chips, which I will no doubt forget to serve. 

Happy Friday! If you want some apples, come over. I have a lot. 

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Soul cakes

Servings 18 flat cakes the size of large biscuits

Ingredients

  • 1 cup butter, chilled
  • 3-3/4 cup sifted flour
  • 1 cup white sugar
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice (can sub cloves)
  • 2 eggs
  • 2 tsp cider vinegar (can sub white vinegar)
  • 4-6 Tbsp milk
  • powdered sugar to sprinkle on top

optional:

  • raisins, currants, nuts, candied citrus peels, etc.

Instructions

  1. Preheat the oven to 350

  2. Put the flour in a large bowl. Grate the chilled butter on a vegetable grater and incorporate it lightly into the flour.

  3. Stir in the sugar and spices until evenly distributed.

  4. In a smaller bowl, beat together the eggs, vinegar and milk. Stir this into the flour mixture until it forms a stiff dough.

  5. Knead for several minutes until smooth and roll out to 1/4 thick.

  6. Grease a baking pan. Cut the dough into rounds (or other shapes if you like) and lay them on the pan, leaving a bit of room in between (they puff up a bit, but not a lot). If you're adding raisins or other toppings, poke them into the top of the cakes, in a cross shape if you like. Prick cakes with fork.

  7. Bake for 20-25 minutes until very lightly browned on top.

  8. Sprinkle with powdered sugar while they are warm

 

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Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

 

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Instant Pot black beans

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 2 16-oz cans black beans with liquid
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp cumin
  • 1-1/2 tsp salt
  • pepper to taste

Instructions

  1. Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."

  2. Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

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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. 

What’s for supper? Vol. 287: In which I mislead my children about the Irish

Rather pretty photos this week! I love being able to eat dinner while the sun is up, but a close second is being able to take food photos while the sun is up. 

Here’s what we cooked this week: 

SATURDAY
Italian sandwiches, fries

Wow, Saturday seems like a long time ago. I think we had various salamis, capicola, prosciutto (Aldi prosciutto. We’re not millionaires) and provolone, with some red pesto. Looks like I was too hungry to take a photo. 

 

SUNDAY
Ina Garten’s roast chicken and vegetables

Damien made this gorgeous chicken that is absolutely packed with flavor and looks like the true feast it is.

The chicken is stuffed with lemon halves, entire heads of garlic, and sprigs of thyme,

and then you have beautiful heaps of roasted, caramelized carrots, onions, and fennel. Damien also added ten sliced potatoes.

Very moist and scrumptious. I just sat there eating fennel and carrots like a complete vegetable goblin. 

MONDAY
Chicken burgers, chips, crispy shredded Brussels sprouts

Shredded Brussels sprouts is a new-to-us thing. I preheated the oven to 425, cut the stems off two pounds of Brussels sprouts, and sliced them thinly with the food processor, then spread them in a thin layer on two large parchment paper-covered pans with olive oil, honey, salt, and lots of red pepper flakes, and chopped walnuts.

Then I forgot about them and parts of them burned a little, so I switched pans and stirred them up a bit and cooked them a bit more, and they turned out . . . pretty good.

I was hoping for something a little more crunchy, and this didn’t quite get there, but reminded me a little bit of coleslaw. Probably if I had spread it out more thinly, they would have gotten more crisp. Damien thought it was great as it was, and I did like the flavor a lot. Nice to have something new for a side dish, and I can imagine tons of variations in what you add to the Brussels sprouts. It’s also a great way to stretch a small amount of vegetables. I can imagine adding in carrots. 

TUESDAY
Mexican beef bowls 

Kind of an inelegant photo, but a very tasty meal. 

One kid said, “Wow, I never tried this food before. I just assumed it was gross. But it’s delicious!” What do you know about that. Wait till you find out I was right about everything else, too. 

There wasn’t a ton of meat, so I wanted to make sure there were plenty of other good toppings. Namely, yummy beans. I made them in the instant pot, and I thought they were quite toothsome. 

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I also sautéed up a bunch of sweet pepper and put out sour cream, shredded cheese, cilantro, scallions, and skillet roasted (skillet roasted? Is that a thing) corn with Taijin seasoning, some corn chips, and a big pot of white rice. I forgot to put out the lime. wedges. The star of this meal is the wonderful gravy from the meat, and the star of the gravy is Worcestershire sauce, which I love even more now that I know it has tamarind in it.

Very rich and piquant meal. 

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WEDNESDAY
Cumin chicken with chickpeas, onion salad, homemade pita

Last time I made pita bread, I complained about what a huge amount of work it was. I think that was mostly due to the newness of the recipe (I have massive baking anxiety, and every step feels monumental), and the fact that I quadrupled it. I gathered up my courage and tried this recipe again, and it was actually very simple. You just stir up the dough and knead it well, let it rise once,

divide it, roll the pieces into rounds,

and slap them in a hot oven for threeish minutes, and hope they puff.

It takes a long time if you are making 32 of them and can only fit three on a pan, but there are far less pleasant ways to spend a morning than rolling and baking 32 pieces of pita bread. 

I did try pan frying one, and it turned out so flat and rubbery, I went back to the oven method, which was working well enough. While I was complaining about it, I apparently triggered a smart speaker command, so the next three-minute alarm that went off wasn’t just a chime; it was a perky woman’s voice saying “Three minutes the last one fried in the pan turned out really rubbery!” NOBODY ASKED YOU, PERKY KITCHEN ROBOT. 

Anyway, everybody liked the pita. Next time I will bake them right before supper, because they are divine when they are piping hot; but even several hours old, they were still nice. (The same child who was amazed the Mexican beef wasn’t disgusting complimented me on the pita, saying he loved how tough and chewy it was. I did not murder said child, because soon enough he will be eating his own cooking, and then we’ll all see what’s tough.)

The whole meal was so good.

 

The cumin chicken is super easy. You stir up a simple yogurt marinade for the chicken in the morning (I used thighs and drumsticks), and then about an hour before dinner, spread some seasoned chickpeas in a pan, nestle your chicken in it, maybe throw some onions on top, and shove it in the oven. 

The skin on this chicken is so great. The meat turns out really tender, but the best part is the skin, and it takes zero skill. 

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Also, Clara was juicing lemons for some reason, so she had some freshly-squeezed juice to spare for the onion salad, and wow, I forgot what a difference it makes over bottled.

It’s just red onions, lemon juice, chopped cilantro, and some salt and pepper, but it’s so bright and fresh, it’s really wonderful with the earthy flavors of the cumin in the chickpeas and chicken.  

Make a nice bowl of garlicky yogurt sauce,

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and it’s a perfectly balanced plate of flavors. Cool, bright, sharp, earthy, and then the sour-floury pita brings it all together.

Lovely. 

THURSDAY
Irish breakfast

Damien heroically took the three middle girls into Boston on the evening of St. Patrick’s day to see Conan Gray. They ate at one of Guy Fieri’s restaurant because if there’s one thing those kids can do, it’s commit to the bit. 

We at home continued our tradition of acknowledging we don’t really like corned beef, and we had what may or may not be an authentic Irish breakfast instead. The Irish sausage wasn’t too popular last year, so we skipped that and had bacon, thick sourdough toast, roast potatoes, fried mushrooms, baked beans, roasted tomatoes, and eggs fried in bacon grease. 

This meal gave the kids the impression that the Irish eat very well indeed. Oops.

I had some trouble getting so many different things hot at the same time, so I fudged it a bit, and the mushrooms (mushrooms, parsley, salt, bacon fat) started out well

but got a bit overcooked, and then I decided to broil the tomatoes in the oven

and long before they got any kind of char, they really collapsed. I don’t know if there’s another method of cooking sliced tomatoes so they don’t fall apart, or if that’s just how it be. They were good, just surprisingly fragile, kind of like the Ir–I’m sorry, somebody was shouting and I lost track of what I was saying. 

I’ll let this hero round out the day for us all.  

FRIDAY
Vietnamese garlic noodles

Gonna try this simple recipe from the NYT, which says it’s a San Francisco dish. Butter, lots of garlic, oyster sauce, soy sauce, spaghetti, parmesan, and scallions. How often does the NYT run a recipe using ingredients you already have! I’ll let you know how it turns out. Garlicky, I’m guessing. 

And we have St. Joseph’s day coming right up tomorrow! Although we’ll probably celebrate on Sunday, just because Saturday is always so crazy-go-nuts. Thinking of an antipasto of pickled vegetables and cheeses and cured meats,

suppli (maybe made by Lucy, since they turned out so well last time),

spaghetti and meatballs (probably made by Damien),

and Clara may make zeppole, which is the traditional St. Joseph’s Day dessert, and which I mangled pretty severely when I tried.

I would like to try pannacotta with fruit (haven’t settled on a recipe yet), just so the kitchen doesn’t forget whose kitchen it is. We just finished The Great British Baking Show and a lot of Giuseppe’s recipes seemed highly desirable to me. But that is a lot of cooks in a small kitchen, so I think today we’ll plan out who makes what when. 

This is also a lot of tasty food for the middle of Lent, but St. Joseph has been mucho helpful for our family and the least we can do for him is eat a lot. Just like the Irish. 

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Instant Pot black beans

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 2 16-oz cans black beans with liquid
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp cumin
  • 1-1/2 tsp salt
  • pepper to taste

Instructions

  1. Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."

  2. Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

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Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 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. 

5 from 1 vote
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Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant. 

Ingredients

  • 18 chicken thighs
  • 32 oz full fat yogurt, preferably Greek
  • 4 Tbsp lemon juice
  • 3 Tbsp cumin, divided
  • 4-6 cans chickpeas
  • olive oil
  • salt and pepper
  • 2 red onions, sliced thinly

For garnishes:

  • 2 red onions sliced thinly
  • lemon juice
  • salt and pepper
  • a bunch fresh cilantro, chopped
  • 32 oz Greek yogurt for dipping sauce
  • 3 cloves garlic, minced or crushed

Instructions

  1. Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours. 

    About an hour before dinner, preheat the oven to 425.

    Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

    Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

    The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

  1. While the chicken is cooking, you prepare your three garnishes:

     -Chop up some cilantro for sprinkling if people like.

     -Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro. 

     -Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper.