What’s for supper? Vol. 192: Paremsan paprika chicken! Gochujang bulgoki! Sesame broccoli! Cranberry muffins! And more

How is it Friday? How?

Here’s what we had this week: 

SATURDAY
Chicken burgers, Smartfood, string beans 

Nothing to report. Thank goodness for frozen chicken burgers.

SUNDAY
Bagel, egg, cheese, and bacon sandwiches; roast chili butternut squash 

I was the only one who ate the squash, but boy did I enjoy it, and it tasted fantastic with the bacon and eggs with a runny yolk. Jump to Recipe If you’re thinking you won’t bother reading it because butternut squash is so hard to peel, hang on! You cut off the two ends and jab it all over with a fork. Then microwave it for 3-4 minutes. When it cools, you should be able to peel it with a vegetable peeler and cut it without too much trouble. 

This is the time of year when I really lean into food prep as something to savor. I love eating, as my pants size will attest, but I also adore so many of the things that go into cooking. The secret patterns inside onions and Brussels sprouts and red cabbages. The hidden juices that emerge under heat. The gratifying sensation of sliding a knife into just the right spot to separate fat from flesh. It’s a whole thing, let me tell you, and when everything is brown and grey outside, I needs me some butternut squash. I eat up the color with my eyes long before it’s cooked and ready to eat with anyone’s mouth.

I made the squash with olive oil, honey, freshly-ground pepper and sea salt, and a little chili powder. 

Look!

Did I mention that a little runny egg yolk with bacon and roast squash is a thing? It’s a thing. 

Screw you, November. 

MONDAY
Beef barley soup, cranberry muffins

We just had this soup recently, but there were some bad feelings about how I used orzo instead of barley, so I made it again, with barley. Jump to Recipe

This time, there were bad feelings because I made cranberry muffins Jump to Recipeinstead of pumpkin muffins. Jump to RecipeIt’s a shame how I never put much effort into cooking for my family. I am ashamed. 

The truth is, the muffins were a bit of a flop, literally. I made the batter but got distracted by something or other, and didn’t bake it until later, and I guess it rose and fell before it hit the oven, so the muffins came out flat. 

Still a good flavor, though, even though the kids requested no walnuts.

TUESDAY
Paprika chicken with tomatoes and peppers

New recipe! I got this recipe from the NYT and went ahead and bought expensive smoked paprika for it, too. Solid choice. This is a gorgeous, fragrant, satisfying one-pan meal, and very easy to throw together. Jump to RecipeNext time, I might make a hearty bread like challah Jump to Recipeor maybe some buttered egg noodles, but it was good by itself, too. 

I simplified it a bit, so I’ll put my card at the end. You toss chicken parts in a simple little dressing including paprika and apple cider vinegar, and put them in a pan with lovely tomatoes and peppers

top with parmesan

and cook it all together. You can fuss with the sauce at the end, but I just sprinkled some more cider vinegar on top, and a little parsley, and it was yummy.

Sweet, bright, and moist, with that wonderful smoked paprika giving it some good depth of flavor. 

Easy and popular! The hardest part was cutting up all those tomatoes, but if you’re not cooking for a crowd, that won’t take long. Definitely going into the rotation. Jump to Recipe

WEDNESDAY
Hamburgers and chips, carrots and dip

Nothing to report, except that, for over twenty years, I’ve been making hamburgers in the oven, instead of on the stove top. I make nice, flat patties between two plates, season them heavily, and put them on a broiler pan with drainage, then slide them under a hot broiler, turning once. This way, I don’t get all greasy while cooking, a lot of the fat drains away, and the patties don’t puff up into balls. This is, as I say, how I’ve been doing it for over twenty years. 

So on Wednesday, I made a bunch of patties, seasoned them, and started cooking them in pans on the stovetop, for no reason at all. I didn’t even know I was doing it until I heard them sizzling and wondered where the sound was coming from. That’s my story and I’m sticking to it. Now if you’ll stop hassling me, maybe I can get back to my RV and do another cook. 

THURSDAY
Gochujang bulgoki with rice and nori; roasted sesame broccoli

This was a sad day for me. I was so excited that the boneless pork ribs I forgot to freeze hadn’t gone bad, but once I got them all sliced up, and cut up a bunch of onions, and chopped up a bunch of carrots using the hand grater after ordering a new slicing disk for the food processor I bought at the Salvation Army, I went to make the gochujang sauce and discovered . . . we were out of guchujang. 

https://www.maxpixel.net/Statue-Venice-Ancient-Myth-Sculpture-Orpheus-3153008 (Creative Commons)

Last I knew, I was the proud owner of a one-pound tub of gochujang (Korean fermented hot pepper paste) and a five-pound tub of gochujang. But all I could find was a pathetic little tube of gochujang sauce I had bought one time in a fit of weakness. It turns out I had paid one of the kids to clean out the fridge and told him to use his judgement about what to save, and this was the choice he made. 

https://pixabay.com/photos/eye-manipulation-tears-art-sad-2274884/ (Creative Commons)

Well. Sometimes these things happen, and you just have to pick yourself up and go on with your life, so that is what I did. I used the gochujang sauce in place of the gochujang in my gochujang sauce, and it bore a passing resemblance to gochujang bulgoki. I went ahead and ordered some more gochujang, and it arrived this morning. Sometimes these things happen. Jump to Recipe

It was actually decent meal, just not what I was expecting. You can take a piece of nori and use it to grab up a bite of pork and rice and eat it in little bundles. 

The broccoli is a nice, simple recipe. Cut broccoli into spears, drizzle with sesame oil and soy sauce, sprinkle with pepper and sesame seeds, spread in a shallow pan, and roast. Delicious. Jump to Recipe

FRIDAY
Mac and cheese

I have gone back to making the cheese sauce in a pan and then adding it to the cooked macaroni and then baking it in the oven. The Instant Pot recipe is okay in a pinch, but we really prefer it the old fashioned way. I do like adding some hot sauce to the cheese sauce. Good stuff. Jump to Recipe

There are a lot of recipes this week, so I’m going to make them on a separate page. It might be a bit hard to find until I figure out a better way, so be sure to look for the little box with a 2 in it, and click on that! That will bring you to the recipe page. Happy Friday, cheese bags.

 

What’s for supper? Vol. 161: Taste the rainbulgoki

Lots of color this week! It didn’t stop being February, though. Here’s what we had this week. Recipe cards at the end.

SATURDAY
Burgers, chips, salad

Nothing to report. Except that I had mine without salt, because of my fershlugginer blood pressure. Next time I’ll either put a little salt, or skip the burger and just go straight to the blasted heath.

SUNDAY
Beer can chicken, berries, home fries

Damien made a couple of beer can chickens, using more or less this recipe. He wasn’t happy with how it turned out, but I’m not sure why. I thought it was delicious and very juicy.

It could be just that ineffable essence of someone-else-cooked.

You know, the first box of blueberries I picked up at the store popped open and blueberries spilled all over the place, and all I did was just make an actual, audible growling sound, like a possum, and kick them under the shelf. When did I become a terrible person? Probably longer ago than I realize.

MONDAY
Gochujang bulgoki, rice, roast sesame broccoli

You put in some effort mixing up the sauce and slicing the meat and carrots and onions in the morning or even the night before, and boy does it pay off. This dish will warm you up inside from your guggle to your zatch.

Gochujang (fermented pepper paste) is now one of the thing we always have in the house. It is ready to please. Well, ready to grab you by the scruff of your neck and then please.

The broccoli dish is nice and easy, too. Just chop it up and toss it with sesame oil, drizzle on soy sauce, sprinkle on sesame seeds, and roast. Yum.

I made the rice in the Instant Pot using the 1:1 method. You can make this meal with either seaweed sheets or lettuce leaves, and make little bundles of rice and meat to pop in your mouth. It’s so good.

TUESDAY
Beef barley soup, pumpkin mumpkins

Not everyone in my house like beef barley soup and pumpkin muffins, but those who do love it so very dearly. I put a few minutes into trying to work up some kind of extended King Lear/Cordelia grateful child joke here, to follow up on the barely-perceptable Shakespeare joke in the first paragraph, but nothing happened. Hey look, soup.

Bizarrely, we were out of wine, so the broth was based in beef broth and tomato juice. It was still good, but wine would have been better. For my heart.

The pumpkin muffins turned out perfect, as always. These are the most tender, cozy muffins imaginable. I skipped the toppings this time.

I made thirty-six of them, and Benny ate probably thirty herself. She kept taking another muffin, cramming it in her mouth, and then shouting, “People keep eating all the muffins!” and we kept shouting, “You’re the one who keeps eating all the muffins!”

WEDNESDAY
Roast chicken and salad

A DIY meal, with mixed greens, grilled chicken, cucumbers, feta cheese, toasted almonds, diced red onion, blueberries, and tomatoes.

The blueberries and tomatoes didn’t really go together, but they were both so cheap, I couldn’t resist.

I toasted the almonds in the microwave. Spread on a plate, two minutes, stir, one more minute.

Perfectly fine salad. I had mine with wine vinegar.

THURSDAY
Shish kebob, except not; pineapple, rice

Pork was super cheap, so I bought three large hunks of it. The first went to the bulgoki, and the other two were destined for shish kebob. But it’s a lot of trouble to thread all that stuff on skewers, so I was gonna do deconstructed shish kebob, and just roast them under the broiler. I expressed this plan by writing “deconst-o-bob” on the dinner blackboard. I did this because the kids were already treating me like an idiot, but I felt like this would be a good means of getting them to treat me even more like an idiot, and it worked!

So when I preheated the broiler, the heating coil made a thrilling blue flash and a puff of magical smoke, and then it — oh, I can’t resist — it shuffled off this mortal coil. Ha.

So I decided to mix up some quick spiedie marinade and just mix it up with the peppers, onions, mushrooms, and meat, and cook it on the stovetop. I know from experience that it gets less pretty after cooking, so I took some lovely meat rainbow pics while it was raw.

Cooked it up in a little oil, and it was fine. Nothing to write home about, but a decent meal. We had some pineapple and rice on the side.

We spent the rest of the evening addressing the concerns of children who had eaten more pineapple than their soft palates were prepared to handle.

FRIDAY
Fish tacos

Gonna go shuffle off to the kitchen and make this now. I’ll keep it basic, just frozen batter-fried fish on tortillas with avocados, shredded cabbage, sour cream and cilantro. I feel like I bought some salsa.

Here’s the recipes for the things that aren’t self-explanatory:

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. 

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. 

Chicken berry nut salad

Any number of variations. Use whatever fruit is in season and whatever nuts are on sale. Dried fruit is also fine. 

Ingredients

  • chicken breast, seasoned, cooked, diced
  • salad greens
  • blueberries, strawberries, cranberries, fresh or dried
  • toasted walnuts, pecans, almonds, etc.
  • feta or blue cheese, crumbled
  • diced red onions
  • balsamic vinegar or other light dressing

Instructions

  1. To toast the nuts: Spread them in a single layer on a plate and microwaving them on high for three minutes. This is the easiest, most reliable way to toast nuts, which improves the flavor and texture immensely for salad. 

    You can also toast them in the oven in a single layer on a pan in a 350 oven for 6-7 minutes, but watch carefully, as they burn quickly. 

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. 

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. 

 

pork spiedies (can use marinade for shish kebob)

Ingredients

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

Instructions

  1. Mix together all marinade ingredients. 

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

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

    Serve in sandwiches or with rice.