What’s for supper? Vol. 106: Ermerghersh, it’s turmeric!

Read on, if you dare.

SATURDAY
Cheeseburgers, chips

I have no memory of Saturday. This week was littered with migraines, and I spent a lot of time hiding in bed and then frantically rushing around to get caught up in between. The good news is, Corrie is starting to emerge from a long, long spell of constant tantrums. I feel like the goblins have brought my real child back. She still insists on being called “Dashi,” but I can live with that.

SUNDAY
Cumin chicken and chickpeas with yogurt sauce; pomegranates and pita 

Excellent new recipe from the NYT. I made the yogurt sauce and set the chicken (I used all thighs) to marinate the previous night. Then it was very quick the next evening to throw it in some pans with the chickpeas. While it was cooking, I made some yogurt sauce for dipping and some lemony onions for garnish, plus some chopped cilantro. If you love the shawarma I’m always pushing, you’ll almost certainly love this meal.

Something wonderful happened to the chicken skin, I suppose because of the yogurt marinade. It was crisp and flavorful, but also took on a kind of — I’m trying to figure out how to describe this without making it sound gross — a kind of robust chewiness.

I made two pans, but I foolishly only let one pan roast long enough so the onions and chickpeas were toasty-crunchy. I need a better light in the kitchen, because this really doesn’t capture the golden pan of wonder I pulled out of the oven. This pan is the somewhat-undertoasted one:

Pomegranates were 99 cents, so I bought four and quartered them. Perfect accompaniment for this meal. This is definitely going into the rotation. Damien was skeptical about the chickpeas, but he heartily endorses this dish now. It was quite cheap, too. I think the most expensive component was the pita bread.

I was planning to make my own pita, but spent most of the day sorting summer and winter clothes, which I very much enjoy because it is not tedious, exhausting, enraging, and emotionally draining in any way. (I got some satisfaction from throwing away anything with a peace sign on it.) Anyway, I didn’t make any pita. The recipe isn’t hard, but it’s pretty time-consuming. It’s worth the time, if you can spare it! Miles better than store-bought.

And now I must tell you. When I made this recipe for the first time, at the age of 42, I discovered that it is spelled “turmeric,” not “tumeric.” Ain’t that a pisser? But apparently nobody says the first “r,” so it’s pretty much now just tumeric, because who cares? I’m so torn. I’m generally in favor of not letting sloppiness win the day and shape our ends, but on the other hand, I’m too old to start knowing it’s turrrrrmeric. I really am. Also, I didn’t have any. So I went and just put a little extra cumin.

Guess friggin’ what? Cumin is sometimes known as “cucumin.” And for this reason, I give up. It warr good chicken.

Oh, while we’re on the topic, roasted chickpeas makes a great snack with plenty of protein. You drain the chick peas, toss them with a little olive oil, spread them in a single layer in a shallow pan, and sprinkle them with whatever seasonings you like. Roast them in a 450 oven for forty minutes or more. Be patient. You want them really crunchy, not just browned. (Chickpeas, like peanuts, are legumes, and may or may not be safe for kids with peanut allergies; so if you’re looking for a safe snack to send into school, this is something to check.)

***

MONDAY
Nachos

Tortilla chips, ground beef with taco seasonings from an envelope, shredded cheese, jalapeños, jarred salsa, and sour cream that I jealously guarded from working its way to the back of the fridge to be frozen. And that has made all the difference.

***

TUESDAY
Scrambled eggs, salad, oven roasted potatoes, leftovers

It was going to be sausage omelettes, but there was so much food in the house, we just heated up everything and made a bunch of scrambled eggs and potatoes.

***

WEDNESDAY
Chicken burgers and chips

I have no memory of Wednesday.

***

THURSDAY
Korean beef bowl and rice

Made in the morning and kept warm in the slow cooker all day. If you haven’t put this meal in your rotation yet, what are you even doing with your life?

You fry up the chop meat with some garlic, drain the fat, and throw in a bunch of ingredients, and that’s it! You can just eat it! The kids like it because it’s sweet. You can vary how much ginger and pepper flakes you put it, to make it even more kid-friendly or kid-hostile. (I used a few squeezes of squeeze ginger because I am a dirty, dirty, lazy cheater cook. Squeezy!)

I set out scallions and sesame seeds on the table. Then, like a damn rookie, I sat down in the next room to enjoy my meal, and Corrie proceeded to silently decorate the entire bottom floor with the rest of the sesame seeds. Looks like we finally got our first snowfall of the season.

***

FRIDAY
Pasta

The kids have the day off, so I’m headed up north to visit my mother in the nursing home. I was supposed to wake up early to go running. That . . . did not happen.

Oh, I also did a practice run of apricot walnut rugelach this week. Do you want to know how to make rugelach? They are little rolled Jewish pastries. The dough is made mostly of cream cheese, and you roll it out on a sugared surface, rather than a floured surface. You want to know, right?

 

What’s for supper? Vol. 100: Same as it ever was

Once, an single young man tried to persuade me that NFP was bad because you might not be able to have sex on Valentine’s Day. He had me there.

Along not-really-similar lines, here we are at this momentous occasion of my one hundredth “What’s for Supper?” post, and I’m just marking it by telling you what we had for supper. Hey, at least I know what day it is. I even put on this special potholder just for you.

SATURDAY
Grilled ham, apple, and cheddar sandwiches on sourdough bread; pickles; chips

It was so good last week, we had it again.

The pickles, sadly, were not Siberian this time.

***

SUNDAY
BBQ Korean pork ribs with rice and nori, roast broccoli, strawberries

I made a marinade with about 3/4 cup of gochujang, 1/3 cup of honey, 2 Tbs sugar, 2 Tbs soy sauce, and a bunch of minced garlic (which I’ve started buying in jars), mixed in some sliced onions, and let the meat sit and dream beautiful dreams about the future all day. Then my husband cooked the meat over the coals, and there was rejoicing.

I cut the broccoli into small pieces, mixed them up with olive oil, pepper, a little soy sauce, and sesame seeds, and put them in a shallow pan in a hot oven for twelve minutes or so, until it was a little blackened at the tips. Sesame oil is better, but I was out.

The rice was from the Instant Pot, using the 1:1 method. I prefer the Instant Pot if you want the rice a little sticky but are too cheap to spring for good rice. I ate as much pork as I could manage, then made a roll out of seaweed, rice, and the spicy onions. Hot damn.

***

MONDAY
Honey mustard chicken thighs with red potatoes and broccoli 

I actually didn’t have any honey left after the Korean pork (a worthy sacrifice), so I made sauce with a little maple syrup and brown sugar, plus dijon mustard, lemon juice, olive oil, and whatever, salt and pepper and garlic powder or something.

Probably I should have mixed the sauce with the potato wedges, then added the meat and seasoned it separately, and then added the broccoli near the end of the cooking, but I just tossed it all up together and put it in a greased pan and cooked it at 425 for about forty minutes. It turned out fine. The broccoli soaked up a lot of the sauce, which made it damp but tasty. Not bad at all.

I have a strong memory of taking pictures of this dish — the crisp chicken skin was especially pretty in the last dying light of afternoon — but I have no idea where they went.

***

TUESDAY
Egg-in-toast, grapes

So nice. Such a reassuring food. Use plenty of butter.

***

WEDNESDAY
Nachos

I says to my kids, I says, Someday you’re going to grow up and begin your own life and form new relationships, and then someone’s going to give you a tray of actual nachos, and you’re going to be very angry at me.

Just chips, ground beef, and pepper jack cheese. I bought sour cream, but it got pushed to the back of the fridge and froze. We had salsa, but it got pushed to the back of the fridge, and then it worked its way back up to the front, where it presented itself as fresh. IT WAS NOT. It was fermented. I spent the next three hours going “Phbbbbblehhh.”

***

THURSDAY
Spaghetti with sausage, salad

Just jarred sauce with hot sausage, peppers, and onions added in.

Everyone was hungry, so it went over well.

***

FRIDAY
Chicken shawarma and pita

It’s Friday, but it’s also CLARA’S BIRTHDAY! And when the birthday girl wants shawarma on Friday, she gets shawarma on Friday. She will also eventually get presents. Amazon Prime ain’t what it used to be.

Clara, however, will always be this:

in my head, anyway.

What’s for supper? Vol. 98: Sometimes a hot dog is more than a hot dog

Well, let’s see.

SATURDAY
Spaghetti carbonara, caprese salad

A lovely meal that comes together very quickly. For our newly shrunken family, I used a scant two pounds of pasta and two pounds of bacon, which turned out to be almost enough. I followed this simple carbonara recipe from that noted Italian chef, Fannie Farmer.

For the caprese salad, we visited our squalid little garden and got the last of the basil and the few tomatoes that the woodchuck missed, and supplemented it with supermarket tomatoes. Package of mozzarella pearls, some olive oil and vinegar, some freshly-ground salt and pepper.

So yummy, and easy enough that you can shout some vague directions toward your lovely daughter as you fry the bacon, and she throws together a lovely dish with no trouble.

***

SUNDAY
Deconstructed shish kebab, corn on the cob

On Sunday, we had a sudden break in the dark, rainy, oppressive weather. The sun came out, the water sparkled, a fresh breeze came up, and we headed to the beach for one last happy wallow, bringing strawberries, grapes, and the traditional Giant Bag of Candy with us.

Before we left, I cut up a bone-in pork shoulder(?) into chunks and set it to marinate. I wanted to use the spiedie marinade in the NYT, but I guess I looked up that recipe too many times, and it’s now behind a paywall for me. (I know you can clear cookies or switch browsers, but that feels stealy.) So I put together lemon juice, white wine, wine vinegar, oregano, minced garlic, red pepper flakes, salt, pepper, and dried basil. Pretty darn close.

When we got home, I cut up peppers, red onions, and mushrooms, mixed them with the pork, and spread it out in my two giant sheet pans [Amazon affiliate link]. I set the oven to broil, and when the first pan was a little charred, I took it out and moved the other one up.

So juicy and delicious. We ate it on potato rolls.

I also boiled up some corn, just plain old, good, good-bye-summer corn.

***

MONDAY
Hot Dogs of Many Nations, chips, root beer floats

My father came over and we played stinky pinkies until we couldn’t stand it anymore. For supper, I got a bunch of natural casing hot dogs and a bunch of Hebrew National Hot Dogs. It was raining again, so we skipped the outdoor grill, but laid out every kind of hot dog topping that seemed good.

We had ketchup, yellow mustard, Dijon mustard, sauerkraut, chili, pickle relish, chopped onions, buffalo sauce, bleu cheese, chopped scallions, pickled peppers, pickles, tomatoes, cheese sauce, and a cute little bulbous jar of onion chutney. I didn’t really know what chutney was. It turns out it’s some kind of purple nightmare jelly. I still don’t know what it’s for, except not for hot dogs.

My two favorite combos: The Chicago hot dog (“dragged through the garden), which is topped with chopped onion, pickle relish, pickled peppers, tomatoes, a dill pickle, mustard, and celery salt:

and even better, the buffalo dog, which has bleu cheese, scallions, and buffalo sauce:

This is a really swell combination. Makes the hot dog worth eating. I think we have a new Labor Day tradition, and it’s not very laborious.

***

TUESDAY
English muffin pizzas

Nothing to report.

***

WEDNESDAY
Oven roasted pork ribs, roast potatoes, cole slaw

The only interesting thing to report is that a bag of shredded cabbage mixed with carrot is sometimes cheaper than a whole cabbage. What a world.

***

THURSDAY
Chicken breast and salad

By 5:00, my life force was hanging down around my ankles like a pair of decrepit underwear. I had a package of chicken and several bags of greens. The greens went in a bowl; the chicken went on a pan, and then, o my friends, I sprayed it with butter-flavored cooking spray. With my last scrap of integrity, I flung some salt and pepper in its general direction and nudged it toward the oven with my foot. We also had cheez puffs.

***

FRIDAY
Giant chocolate pancake!

In which our heroine pours an entire box of pancake mix into a bowl, adds enough water to make it spreadable, stirs in a bag of chocolate chips, butters a pan, dumps in the batter, and chucks it in a medium oven. We are ditching the school BBQ today because Mama Can’t, so maybe I will take the critters out for ice cream instead.

***

Well, I notice that we are nearing VOLUME 100 of this What’s for Supper feature. How should I celebrate? As you may know, I am open to ideas of every kind, including and even giving pride of place to stupid ideas.

What’s for supper? Vol. 62: So near, and yet so farro

I’m fat, it’s cold, my dreams are all tragic, and nothing ever gets done. Must be December. Come along with me, won’t you?



SATURDAY

Pizza, birthday cake 

Birthday party! Birthday girl asked for pizza after a Frozen-themed party. This was pretty easy to pull off, thanks to the Dollar Tree’s seasonal aisle. Decorations were blue table cloths, white tissue paper garlands and cotton balls strung on thread to make snow:

benny-and-ainslie

and some blue punch in my spectacular new $2 punch bowl from the Salivation Army.

I got a bunch of plastic and foam snowflakes, plus blue and white plastic gems, sparkly pipe cleaners, and a bunch of spools of ribbon, and the kids made snowflake wands.

wand-craft

I like doing a craft at the beginning of a party, to help break the ice and give the kids something to do while they’re waiting for everyone to show up. It’s also nice when your sister drives three+ hours to get to the party, and then you immediately hand her a hot glue gun.

Or, it gives you something to be haughty and suspicious about, depending on your mood.

corrie-frozen-party

Some of the guests had wheat allergies, so we made two cakes and decorated them with marshmallow creme, mini marshmallows, sparkly decorator’s sugar, and “broken glass” candy for ice.

So, marshmallow creme is very easy to use, and makes a lovely, smooth, alpine surface, very much like a heavy snow kissed by the wintery sun. The only catch is that it’s such a smooth surface, it tends to keep slowly flowing long after you’ve already achieved the effect you like.

cake-2

Bloop. This can be passed off as intentional when it’s just the top layer that’s in motion, but when the marshmallow is between layers, the top tier of cake may just migrate right off the plate and onto the floor, tra la la. So you may want to secure the the tiers in place with dowels or skewers or

cake-3

whatever you have on hand before you finish decorating it.

Here’s the other cake, which is chock full of splintery skewers and cussing:

cake-1

These cakes were supposed to have little Frozen figurines on top, but of course the only one we could find on party day was Sven, who happened to be headless. So we just shoved some candles in and sang louder. Kid loved it.

The broken glass candy is a pain in the neck to make (it’s not hard to make, but it takes forever to get up to the right temperature), but it’s useful for all kinds of things, like a campfire cake:

campfire-cake

or just a general angst cake:

broken-glass-cake

And actually that’s probably about it.

It’s really hard to get it to come out clear, so it’s best to plan to add food coloring. Now you know how I spend my evenings, besides drinking.


SUNDAY
Hamburgers, chips

This is our standard “don’t worry about supper” meal from Mr. Husband when we’re super busy. Hamburgers are good.


MONDAY
Chicken tortilla soup, corn bread

I liked Pioneer Woman’s chicken tortilla soup very, very much, and was pleased to see that she has a slow cooker version. SO EASY. You throw the chicken breasts in raw and whole, along with everything else, and shred them up after the soup is done cooking. Just delicious. I skipped the adobo chipotle peppers, because the kids are getting sick of spicy food.

tortilla-soup-and-cornbread

I ran out of cumin, so I used a premixed packet of taco spice for one pot. The non-premade-spice pot was slightly nicer, but they were both good. I used two breasts per recipe, not the three she calls for, and it was plenty chickenfull.

This is the cornbread recipe I use. I run a pat of butter over the top when it comes out of the oven, to give it a pretty sheen.

Can I just? Spellcheck has no problem with “chickenfull.” Hey, fork yuo to, spellchick.


TUESDAY
Grilled ham and cheese pita pockets, salad, cheezy weezies

I love grilled pita pockets. So nice. I fried them in a little olive oil, and they get the thinnest little bit of crunch on the outside, but stay chewy on the inside. So nice.


WEDNESDAY
Cheesy chicken rice broccoli casserole

On the menu this week was chicken farro salad with beets and feta. I’m telling this so you will understand how well I do, considering I spend most of my days working around this long, deep, and wide streak of idiocy I have.

See, I know perfectly well that I’m the only one in the house who likes beets, and even I don’t like them very much. Plus, the recipe calls for you to include the beet greens, and you have to blanch them first. I want to go to my grave without ever having blanched anything.

But in case my death-without-blanching doesn’t keep me busy enough, I’d also like, please, to spend a certain amount of time waiting for the hipster supermarket stock boy to decide that he’s ignored me for long enough, and now he can smirk stupidly and agree that, yup, it’s pretty hard to find farro, smirky smirk.

I left in a snit, cherishing the fantasy that, even though I couldn’t find farro on my three-hour, four-store shopping trip, I could probably just zip by Farro-B-Us and easily pick some up on the way home from school at some point.

Which I could not. Pasta, then! But we had no pasta. Fine, then rice will do.

Well, we are out of rice, aren’t we.

So I borrowed some rice from the Christmas box my daughter was planning to deliver to Vincent de Paul. Yes, I did. Then I took the overpriced beets out of the refrigerator, thought one last time about blanching, and threw them away. Vincent de Paul would have been so proud.

Then I cooked up a bunch of rice, poached a bunch of chicken, and mixed it together with some leftover steamed broccoli I found in the back of the fridge, and then searched around for the Cream of Anger soup I knew there must be in the back of the cabinet. There wasn’t. SO I WENT TO THE STORE ANYWAY, and bought two cans (one cream of chicken, one cream of mushroom, because apparently I can’t read), and also some more broccoli, because I noticed that the broccoli I had already mixed into this misbegotten casserole from hell had gone spoiled, making the entire kitchen smell like an olfactory illustration of my state of mind.

Then I shredded in some cheese, spread buttered panko crumbs on the top, and crammed it in the oven.

And guess what? It looked like this:

casserole-2

but it tasted exactly like this:

screen-shot-2016-12-09-at-10-18-05-am

Everyone loved it, which made me feel even worse.

I’m not mad at anyone. I’m just mad, okay?


THURSDAY
Hot dogs, cookies

I already told you about Thursday.

Oh, the cookies my daughter made were these foolproof sugar cookies that you can roll and cut and which require no refrigeration. She put a thumbprint in each one and added a spoonful of jelly, but you can all kinds of things with these cookies. They don’t taste like much, but they make a great smooth canvas for decorating.

The original plan was to make stained glass cookies. You make standard sugar cookies with a cut-out in the middle, and bake them until they are set, but not browned. Then you carefully spoon crushed hard candies into the cut-out and finish baking for the last few minutes. The candy is supposed to melt and make a stained glass effect.

But it turned out we didn’t have parchment paper to line the pan, so I shut that down. Last time we made these, I thought tin foil would work. Which it does, as long as you like foily cookies that wake up your tooth nerves.

I had already crushed up the candy, though, so I funnelled it into a bowl for later use. This morning, I found Corrie sitting at the table with said bowl and a spoon, having a fine, crunchy breakfast for herself.


FRIDAY
Fish tacos; tortilla chips

Fish sticks, shredded cabbage, avocados, lime juice, cilantro, sour cream, and salsa on tortillas.

I just realized I forgot to buy avocados. Well, goodbye.

What’s for supper? Vol. 59: You made a yummy sound.

Aw, I’m in a rush and can’t find my What’s For Supper? picture with Irene threatening a pie. Add it to my list of things that are making my new site look polished and professional!

Here’s what we had to eat this week:


SATURDAY
Nachos

I was out of town, so my husband put these together. The kids marvelled at how much cheese Daddy uses. Now you know why I married him, kids. That and his beautiful eyes. But mainly the cheese.


SUNDAY
Bacon, egg, and brussels sprouts; crescent rolls

Hear me out. You put a bunch of cut-up raw bacon in a pan with a bunch of halved brussels sprouts, along with balsamic, honey, olive oil, and garlic. You cook ’em up reeeeeal nice. And then you pull out the pan and you crack a bunch of eggs into the pan, sprinkle on red pepper flakes and parmesan, and cook it some more! Recipe from Damn Delicious.

screen-shot-2016-11-11-at-9-27-21-am

I made this with two pounds of bacon, four pounds of brussels sprouts, and a dozen eggs. I could easily have made twice as much. And eaten it all myself. But really, I think eleven out of twelve Fishers ate it, all making yummy sounds the whole time.

It was fantastic, so savory, just spicy enough.

In the back of the fridge lurked a few cans of crescent rolls left over from that time I made an army of mummy hot dogs, so I dragged those out and made some misshapen dough hulks, and then burned them all. It’s a special charism I have.

screen-shot-2016-11-11-at-9-29-43-am

We also served pomegranates, which are fast becoming our favorite thing to gnaw on while nodding at each other across the room and agreeing, “They’re so cooling to the tongue!”


MONDAY
Ham, string beans, potato tostones

HAM NITE!!!!!!!! My seven-year-old remarked that this meal was like something in a fairy tale. Note to self: find out what she’s been reading lately.

screen-shot-2016-11-10-at-11-06-49-pm

I had super high hopes for the potato tostones, which were featured in the New York Times several times. You steam some small potatoes, then flatten them between your palms, then fry them up in oil. Maybe I made them wrong, but they didn’t rise above being perfectly decent potatoes.

screen-shot-2016-11-11-at-9-31-25-am

It was fun to crush them between our palms, though. Must find more recipes that involve crushing.


TUESDAY
Grilled ham and cheese, chips, pickles

Gosh, I love pickles. I wish I had remembered to fry them right into the grilled cheese. It would have been a bright spot in a day that was otherwise like so:

i-voted


WEDNESDAY
Hot dogs, beans

Wednesday, I was deep in day 2 of a massive, violent cleaning project, so I just shouted down to the kids to make hot dogs, which they did. Like much of the country, we had been up until 2 or 3 a.m. the night before, watching the country tear itself apart like some kind of repulsive analogy that involves parasitical nesting insects and which I won’t share with you. Oops! Well, I won’t share the whole thing.

Well, so before we went to bed, my husband called the schools and left messages that the kids wouldn’t be in. Because their parents are too old for this shit, that’s why.


THURSDAY
Honey garlic chicken with red potatoes and broccoli

Mighty tasty. Love love love these one-pan meals. This one is also from Damn Delicious, but we used thighs instead of breasts. Benny and I cut up the broccoli and potatoes and made the sauce in the morning, and then we threw it together in two pans half an hour before dinner time. Turns out wonderful with almost no cooking skill required.

one-pan-chicken

Charred broccoli is the great, unexpected delight of my forties, just like Helen Gurley Brown promised.


FRIDAY
Pigsnetti

And I am headed off to Connecticut for the Bridgeport Women’s Conference!

Tell me all about your meals for the week! What brought on the yummy sounds?