If you look closely, you will see that I got some new plates from the dump. Look closely, I say!
Here’s what we ate this week:
Buffalo chicken on salad
Buffalo chicken (from frozen) cut into strips on salad greens with tomatoes, shredded pepper jack cheese, crunchy fried onions, and blue cheese dressing. It’s just a good, fast, easy meal, and always more filling than I expect.
(Why I expect breaded chicken, cheese, and creamy dressing not to be filling is another question.)
As I promised myself I would do, I only made five extra-large pizzas. There were still leftovers, but only for 24 hours or so, so I’m on the right track.
I made two pepperoni, one cheese, one olive, and one with anchovies, sliced garlic, little blobs of pesto, red pepper flakes, and freshly-grated asiago, which is my new jam. I mean, it’s not jam, it’s cheese.
Divine. Or at very least, numinous.
According to tradition, I made nine lovely, tidy, fluffy half-moon omelettes to order for all the kids, and then a couple of sloppy, runny egg heaps for me and Damien. I don’t know why this is, but it’s how it happens every time.
Tasted good, though. I had my egg heap with mozzarella, ham, and fried onions, with sausages on the side.
I also got some help in the kitchen making the sausages.
Corrie really seems to have a knack for cooking, and it seems to calm her hot little brain, which is no small feat.
Cold roast beef sandwiches, coleslaw
I had my sandwich with tomatoes and horseradish mayo. The coleslaw was just a basic mayo, sugar, cider vinegar, pepper deal.
I seasoned the roasts heavily with salt, pepper, and garlic powder, and seared them all over in hot oil in a heavy pot. Then I put them in a baking dish with a little water and cooked them at 375 until they were done rare. It was much easier to cut the meat thinly after it had chilled for several hours, so that was nice. I’m a terrible meat cutter.
I skipped provolone on my sandwich so I could have coleslaw, if that makes sense. My current plan is to count calories during the day, and then have a dinner that isn’t insane. I’m giving it a month, and if I haven’t lost enough weight that way, I’ll FUCKING COUNT DINNER CALORIES IF THAT’S WHAT IT TAKES. Excuse me.
Korean beef bowl and rice; sautéed asparagus and sugar snap peas
This is a popular dish. It has that savory Korean BBQ taste but it’s sweet and not too spicy, so the kids like it. Comes together very quickly, and it’s cheap.Jump to Recipe
While the rice was finishing cooking, I rummaged around and found some asparagus and sugar snap peas, and they ended up tasting great together with just a little salt and pepper and red pepper flakes.Jump to Recipe
They have a good springtime crunch and made a nice greeny side for the medium-spicy meat. Pretty, too.
You can certainly substitute in all manner of vegetables. I totally forgot I had some red peppers, and those would have been a lovely addition.
If we have time this weekend, we’re going to see if we can forage some fiddleheads, which taste a lot like asparagus. Although apparently if you undercook them, you spend the rest of your life pooping. Well, maybe I’ll just stick to store-bought asparagus.
Spaghetti and meatballs
I was making supper and thinking about this and that when suddenly I looked down into the bowl and had no idea what I was cooking. I had just been throwing random things into the bowl and thinking about this and that. I pulled myself together before anything too weird made its way in, and just made sure there was plenty of sauce. And that’s-a my secret.
That, and shredded asiago.
Here’s my meatball recipe, for when you’re aware that you’re making meatballs. Jump to Recipe
Tuna sandwiches, chips
I feel like the kids actually requested this meal, but I may be deluding myself. I do remember that I nabbed some $4 smoked salmon and $3 brie not too long ago, but the kids definitely don’t need to know about that.
Korean Beef Bowl
A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can improve the flavor by using fresh garlic and fresh ginger, but powdered works fine, too. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking.
- 1/4 cup brown sugar (or less if you're not crazy about sweetness)
- 1/4 cup soy sauce
- 2 tsp sesame oil (you can skip this, really, or use olive oil, but it adds flavor)
- 1/2 to 1 tsp red pepper flakes
- 1/4 tsp ground ginger (or 1 Tbsp fresh ginger, minced)
- 4 cloves garlic, minced or crushed (or 3/4 tsp garlic powder)
- 1 lb ground beef
- scallions, chopped, for garnish
- sesame seeds for garnish
Heat the sesame or other oil in a skillet. Lightly cook then garlic, then add the ground beef and cook, breaking into bits, until the meat is all browned. Drain most of the fat.
Mix together the brown sugar, ginger, soy sauce, and pepper flakes, and add to the ground beef. Or you can actually just chuck everything in the pan and stir it up right there. Cook a little longer until everything is combined and hot.
Serve over rice and garnish with scallions and sesame seeds.
Sautéed asparagus and sugar snap peas
a simple vegetable side dish you can make in a few minutes
- 1 lb asparagus
- 3/4 lbs sugar snap peas
- 2 tsp oil for cooking
- salt, pepper, red pepper flakes to taste
Cut the white ends off the asparagus and chop it into 1-inch sections
snip the stems off the sugar snap peas. Cut them in half if you like.
In a pan, heat up the oil. Add the vegetables and cook them on high heat, and add salt, pepper, and pepper flakes. Cook and keep the vegetables moving in the pan until a few of them are browned, but they are still crisp.
Meatballs for a crowd
Make about 100 golf ball-sized meatballs.
- 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
- 6 eggs, beaten
- 2 cups panko bread crumbs
- 8 oz grated parmesan cheese (about 2 cups)
- salt, pepper, garlic powder, oregano, basil, etc.
Preheat oven to 400.
Mix all ingredients together with your hands until it's fully blended.
Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.
Add meatballs to sauce and keep warm until you're ready to serve.