What’s for supper? Vol. 177: Don’t call it a barbecue!

What a week! Summer is officially underway, emitting showers of sparks as it comes. If I finally figured things out, this post contains two videos.

Here’s what we had this week:

SATURDAY
Grilled ham and cheese on sourdough

Saturday was twelve years ago. Let’s see if I took a picture of my sandwich. 

Oh yeah!

Sometimes you takes the trouble to plates your dinner, sometimes you don’ts.

SUNDAY
Chicken shawarma with vegetables, pita, and yogurt sauce; frozen grapes

It’s been too long since we shawarma’d. I marinated the meat in the morning and cooked it under the broiler, since it was too rainy to grill outside. We had the meat and onions with black and kalamata olives, feta, parsley, pita and yogurt sauce, tomatoes and cucumbers.

Frozen grapes are a splendid way to clear your head when you’re feeling hot and grumpy. Just remember to dry them off before you freeze them, or they will get a little jacket of ice. 

MONDAY
Hamburgers

I also feel like there was some vegetable involved, but I can’t prove it. What I did do was add my little portion to the worldwide onslaught of senseless food videos.

The occasion was that we have new knives like rich people, but I suffered a relapse and bought a meat chub like a poor. See, Damien and I discussed how we are now so wealthy, we no longer have to buy ground beef in opaque plastic printed with a photo of the meat allegedly inside, but can now treat ourselves to meat you can see! But on the other hand, this meat chub was so cheap.  So I tried to make the best of it.

Watch the video if only to hear Damien yelp as I severed the chub.

TUESDAY
Chicken nuggets, cheezy weezies, snap peas

We were supposed to have this meal on Wednesday, so we could do party shopping and cleaning, then have a quickie meal, and then run off to see the city fireworks. But I spent so long prepping Tuesday’s meal, I ran out of time to cook it. So we had the nuggets. I amused myself by plating it nicely. 

I AM AMUSING.

WEDNESDAY
Sesame lime chicken, cucumber salad, cherries

This chicken was a NYT recipe I simplified and messed up a little. It was tasty. Not quite as razzle dazzle as I expected, what with the lime zest, fresh ginger, and fish sauce

but a pleasant, robust flavor. I’ll put a recipe card of my version at the end. 

What made the meal was a lovely cucumber salad (recipe at the end), which I’ll be making more often throughout the summer. I really enjoyed the cool, vinegary cucumbers together with the warming honey and hot pepper. A great match for the lime and fish sauce in the chicken. 

And the cherries, first of the season, were rewardingly luscious. 

If you look closely, you can see that Corrie had put a bowl of blue Jell-o on top of her head, and then, upon hearing that I would be needing to wash her hair, she crushed a bunch of soap into her scalp to wash up. That girl tries. 

THURSDAY
July 4th cookout!

Honestly, this is the best day of the year. As many cousins as possible come, and we have three times as much food as we need.

Here’s the leftover meat, after we all ate until we went insane:

I daringly ate my burger with pepper jack cheese, and jalapeños instead of pickles. 

It’s not a barbecue, though. I have finally learned that you can’t call it a barbecue unless you spend 172 hours smoking a brisket made of an entire herd of long-horned steer. If you call anything else a BBQ, the ghost of Sam Houston will appear and strangle you with a bolo tie. Me so sorry, me just dumb New Englander who not understand what meat is! All we had was hamburgers, hot dogs, beer brats, sugar rub chicken thighs, and mahogany clams, and it was just a cookout. We also had potato salad (recipe card at the end), an avalanche of chips, watermelon, all sorts of beverages and all sorts of desserts, and Clara made so many chocolate chip cookies that, if you stacked them all up on top of each other, they’d be enough for all the cousins. All the cousins, I say!

The potato salad turned out well. People who don’t usually eat it ate it (recipe card at the end).

As many people reassured me, the kids absolutely did not care that my patriotic layered Jell-o cups didn’t turn out like the picture on the internet. I also made frozen pudding and cream cups, and we had about a bushel of corn on the cob we completely forgot to roast, and ice cream we forgot to eat, and marshmallows we forgot to toast and another watermelon that I don’t even know what happened to it.

And the table top I classily made out of cardboard didn’t even collapse. 

I ate a ludicrous number of steamed clams drenched in butter, onions, white wine, and lemon juice, and then wallowed around in Dark and Stormies for a while (dark rum, ginger beer, ice, and fresh lime).

And it was perfect. A wading stream and a trampoline, sparklers and glow sticks, American flags and twinkling lights, guitars, hammocks, salamanders and bug spray, fireflies, tiki torches, cheap beer, and fireworks, and my beloved family. Everyone should be so lucky.

Here’s the whole gang:

FRIDAY
Leftovers, I do believe. 

Okay, gotta go drive people around for a bit, and I will come back with the recipe cards this afternoon! 

 

Chicken shawarma

Ingredients

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

Instructions

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



  2. Preheat the oven to 425.

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

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

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

Yogurt sauce

Ingredients

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

Instructions

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

 

sesame lime chicken

Adapted from a NYT recipe. Serve with cucumber salad for a wonderful summer meal, with rice. 

Ingredients

  • 16 boneless, skinless chicken thighs (or 8 breasts pounded thin)
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 6 inches fresh ginger peeled and grated
  • 12 garlic cloves crushed
  • 8 limes zested and juiced (you need both)
  • 1/4 cup peanut or sesame oil
  • 1 bunch cilantro, chopped
  • diced chiles (optional)

Instructions

  1. Mix all sauce ingredients together and pour over chicken. Let marinate at least four hours. 

  2. Remove from marinade. Grill over coals or broil in oven, turning once. 

  3. Serve with cilantro garnish and chiles, if desired. 

 

spicy cucumber salad

A spicy, zippy side dish that you can make very quickly. 

Ingredients

  • 3-4 cucumbers, sliced thin (peeling not necessary)
  • 1/4 cup rice vinegar or white vinegar
  • 1+ tsp honey
  • 1 tsp sesame seeds
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1/4 tsp kosher salt

Optional:

red pepper, diced

  • 1/2 red onion diced

Instructions

  1. Mix all ingredients together. Serve immediately, or chill to serve later (but the longer you leave it, the softer the cukes will get)

potato salad

Ingredients

  • 3-4 lbs potatoes, scrubbed (peeled if you like)
  • 3 ribs celery, stringed and chopped
  • 1 med red onion, diced
  • 1 bunch parsley, chopped
  • 1/8 cup olive oil

for dressing:

  • 1 cup mayo
  • 1/4 cup lemon juice
  • 1/8 cup vinegar
  • salt and pepper

Instructions

  1. Put potatoes and the three eggs in pot and cover with cold water. Bring to a boil, turn the heat down, cover loosely, and simmer until potatoes are easily pierced with a fork (15 minutes or so) 

  2. Drain the potatoes. Fish out the eggs, peel, and chop them.

  3. When they are cool enough to handle, cut them into bite-sized pieces and mix them up with the olive oil. 

  4. Add the chopped eggs, celery, onion, and parsley. 

  5. Mix together the dressing ingredients and add to potatoes. Salt and pepper to taste. Refrigerate and serve cold.  

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. 

 

Grilled clams or mussels in wine sauce

Ingredients

  • 1 white or red onion
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • live clams or mussels
  • salt and pepper
  • 3 cups white wine
  • 2 sticks butter
  • 1/2 cup lemon juice

Instructions

  1. Prepare sauce: Coarsely chop the onion and sautee it in the olive oil with the red pepper flakes. Add salt and pepper. 


  2. Add two sticks of butter and let them melt. Add the wine and lemon juice. 

  3. Light the fire and let it burn to coals. While it's burning down, sort and clean the shellfish, discarding any damaged or dead ones. (If they're open, tap them. If they don't close, they're dead. If they're closed, they're fine.)

  4. Lay shellfish on grill until they pop open. The hotter the fire, the shorter the time it will take - five minutes or more. 

  5. Add shellfish to sauce and stir to mix. 

What’s for supper? Vol. 148: Meat and other good ideas

Pretty meat-heavy week. When my imaginative powers run low, the default is just meat. I did end up altering a few recipes for the better, though (and utterly ruining a very familiar recipe for no reason at all). Here’s what we had (recipe cards at the end):

SATURDAY
Grilled ham and cheese, cheezy weezies

Nothing to report. Damien and Dora were on a road trip to Maryland, Moe and Clara were helping their cousin with a theater fundraising auction (and come home with the revelation that rich people really, really care about two things: trees, and alcohol), and Elijah was volunteering at a haunted hay ride. And of course Lena is at college. Which meant that I was home with five children for a very long time.

Guess what? It turns out I haven’t become more patient or calm over the years; not at all. I have just gotten used to having another adult and five teenagers around to help me. Take them away, and it’s just all yelling all the time! Oh well. That’s an abnormal state anyway, to be the only adult caring for five kids. It’s a skill no one should have to develop.

SUNDAY
Pork ribs, risotto, string beans

Oven roasted pork ribs still give the biggest return for the least amount of work. Sprinkle them with salt and pepper on a pan with drainage, put under a hot broiler, and turn once, and eat them with BBQ sauce while they’re sizzling hot. So good. We are fans of Carolina style BBQ sauce lately, which is lighter and tangier than the dark brown, thicker kind we usually get.

With the memory of arancini fresh in my head, I wanted risotto again. I made Instant Pot risotto, but changed the recipe a bit, and it came out great. Maybe not quite as good as stove-cooked risotto, but creamy and flavorful. Recipe card at the end.

The string beans, I just trimmed and steamed and served bare. I suppose I could have put butter or pepper on them, but hey, vegetable.

MONDAY
Ham, mashed potatoes, and peas

Benny has been begging for this, her ideal meal, for weeks now. We got home super late for some reason, but I had bought a pre-cooked ham, and I finally realized you can slice it first, then heat it up, and it gets hot much faster than the other way around.

Then I started peeling potatoes and chucking them in the Instant Pot for some quick mashed potatoes. But I somehow underestimated the time, and when I opened the lid, a few of the bigger potatoes were still half raw. This was so upsetting that I looked up whether you can cook milk in an Instant Pot, and I learned that you cannot, because it foams and spurts and curdles and burns. This was even more upsetting, so I put milk in, closed the lid, and set it to cook for a few more minutes. Then I got the “burn” message!  This was very upsetting! So I opened the lid, put in some butter, and tried crushing the still-half-raw potatoes sitting in burned milk, which works even less well than you’d think.

Happily, it was extremely late by this time, and everyone was starving. So they ate the salvageable part of the potatoes, the overcooked peas, and the ham, which was really quite hot by this time, without complaint. Excelsior! I’d do it again, too.

TUESDAY
French toast and sausages

Nothing to report. I bought frozen OJ, but forgot to make it.

WEDNESDAY
Pork nachos

Pork was on sale, but I’m awfully tired of the same old pork things. So this time, I put a pork shoulder in the slow cooker with salt, pepper, minced garlic, and beer in the morning and let it cook all day. It was super tender and shreddy by evening. I spread the shredded pork in a shallow pan with lots of cumin and chili lime seasoning and browned it under the broiler.

Then — this is the part that was different — I spread tortilla chips in a pan, spread the meat over than, and topped it with shredded cheese, and put it back in the warm oven to melt. I forgot sour cream, but we had a nice lime salsa, fresh cilantro, and more chili lime powder, and I thought it was fantastic. So much interesting than my regular nachos, with just ground beef, but barely any extra work.

Maybe the meat was a little overcooked, so next time I’ll either brown it while it’s on the chips, or brown it less before returning it to the oven to melt the cheese. But I would seriously accept these as fancy party snacks, if they were dished up separately as hors d’oeuvres.

I’m very grateful that I like cilantro, and I’m not one of those unfortunate souls who think it tastes soapy. How often can you spend $1 and ten seconds chopping, and turn a meal from fine to wonderful?

THURSDAY
Cheesy chicken and red potatoes

All week, I was planning to make this slow cooker garlic parmesan chicken and potato dish. But this is the last full week before Halloween, and that means we don’t live at home anymore; we live at the Salvation Army and Walmart, and we come home feeling sad and panicked and most of all angry at your mother, who now gets to get dinner started at 5 pm. Not really the time to try out a new slow cooker recipe.

So I made up something, and I thought it was swell. I put the chicken and red potato wedges in a pan, drizzled them with olive oil and seasoned them, and then suddenly remembered I have a canister of fried shallots from Kyra’s magical bag of weird Canadian food. So I added a healthy layer of those, and then slud it into a hot oven for about an hour. When it was all browned, I suddenly remembered we had a wedge of sharp provolone, so we shredded that and sprinkled it on, then added a thick layer of grated parmesan

and put it back in the oven to melt. Then I suddenly remembered I had bought a little jar of fancy whole grain mustard, and plus I had some fresh parsley, I don’t even know why.

All together, it was wonderful. Again, it was extremely late by this time, so maybe it wasn’t as good as I thought; but the crunchy shallots, the sharp, snappy cheese, the mellow mustard, and the fresh parsley really played nicely together.

The skin was wonderfully crisp and the chicken was moist. If you have dried minced onions, that would be almost as good as the shallots.

Furthermore, I went to lie down for a while afterwards, and Corrie came in with a bowl of parsley and insisted on feeding me “eating flowers.” It was very cute, and I felt very privileged, but on the other hand, it’s easier than you might think to eat too much parsley.

So, this mustard. I grabbed up this little jar of whole grain mustard at Aldi a few weeks ago. It’s so good! More mild than I was expecting, and the texture is more like relish.

This will dress up sandwiches and cold meats nicely, and I can see serving it with kielbasa or even roast beef.

FRIDAY
I believe we’ll just have rigatoni or something.

Yesterday was our actual anniversary (which we celebrated in style a few weeks ago) and after a week of school conferences, doctor appointments, unexpected car repairs, mysterious furnace issues, and miscellaneous adult bullshit, we were too wiped out to make a fuss, but we did force ourselves to drink at least some of our massive champagne stockpile. Resolved: We really just don’t like champagne. Some people take twenty-one years to figure this out, that’s all. The marriage, however, has been a good idea from the beginning.

Speaking of the best man of all men, I don’t think I mentioned the nice little snack Damien rustled up the other day. You have a little slice of crusty bread, then a slice of smoked salmon, then a dab of creme fraiche, and then, um, some caviar on top. If you have any lying around. Or you could use sour cream, and maybe a little sprig of dill. I know it’s hard to believe, but this tastes really, really good, and, um, we keep buying it. We feel that buying caviar and pouring champagne down the sink pairs well with a lifestyle that also includes massively overcooked ham, and I stand by that.

Instant Pot Risotto

Almost as good as stovetop risotto, and ten billion times easier. Makes about eight cups. 

Ingredients

  • 1 medium onion, diced
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • 1 tsp ground sage
  • 3 Tbsp olive oil
  • 4 cups rice, raw
  • 6 cups chicken stock
  • 2 cups dry white wine
  • pepper
  • 1.5 cups grated parmesan cheese

Instructions

  1. Turn IP on sautee, add oil, and sautee the onion, garlic, salt, and sage until onions are soft.

  2. Add rice and cook for five minutes or more, stirring constantly, until rice is mostly opaque.

  3. Press "cancel," open the lid, and add the broth and wine, and stir.


  4. Close the top, close valve, set to high pressure for 8 minutes.

  5. Release the pressure and carefully stir in the parmesan cheese and pepper. Add salt if necessary. 

Cheesy one-pan chicken thighs and red potatoes

An easy and tasty dish. Serve with whole grain mustard and fresh parsley. 

Ingredients

  • chicken thighs
  • red potatoes, cut into wedges
  • olive oil
  • salt, pepper, oregano
  • fried shallots or minced, dried onions
  • parmesan cheese
  • shredded sharp cheese

Serve with whole grain mustard and chopped fresh parsley

Instructions

  1. Preheat oven to 450

  2. Lay chicken thighs in pan, and add the potato wedges in between the chicken. Drizzle both with olive oil and season generously. Sprinkle on fried shallots (or dried onion)


  3. Cook for 40 minutes or more until chicken is done and potatoes and chicken skins are crisp.

  4. Sprinkle cheeses on chicken and potatoes and return to oven for a few minutes to melt cheese. 

    Serve with whole grain mustard and fresh parsley. 

What’s for supper? Vol. 113: Just pretty much all the food. All of it.

First a prayer request: My father is in the hospital, waiting for heart surgery. He’ll have a triple bypass, or possibly a quadruple bypass, on Tuesday. We’re very glad this surgery is available, and have high hopes he’ll start feeling better than he has in a long time once he’s recovered; but of course the recovery is long and hard, especially since he is 75 and has other medical issues. He lives alone, close to where my mother’s nursing home, but an hour or more away from all his children, so the logistics are a little daunting.
Thank you!

And now the food! We ate so much ridiculously good food this past week:

SATURDAY

Gosh, this seems like so long ago. Saturday we went ice skating and came home to have hot chocolate, popcorn, and grilled ham and cheese. Corrie was very very enthusiastic about skating and won all the races.

I did a lot of skating with Benny, until the moment came when I leaned too hard on the skating frame and it collapsed. Le sigh.

***

SUNDAY
New Year’s Eve. We pretty much ate all the food that is available to the known universe. 

Some friends sent a huge, spectacular hamper packed with luxurious treats, so we hauled out all the various tea sets you accumulate when you have eight daughters, and had a sort of rolling English tea party. Tragically, I forgot to take pictures of my own, but you must take my word for it that it was fancy beyond all reason:

If you don’t have extraordinarily generous friends who send you luxury hampers, I recommend getting some right away.

While everyone continued feasting and being fancy, my husband casually strolled into the kitchen to prepare, you know, a little sauteed scallops topped with shredded duck and Hollandaise sauce.This photo miserably fails to capture how rich and sumptuous this dish is.

If you don’t have a husband who likes to casually stroll into the kitchen and make your dreams come true, I recommend getting one right away.

This dish is not an obvious combination of flavors, but it makes so much sense once you’re shoveling it into your mouth.I thought duck would be more or less like dark turkey meat, but it’s really almost closer to lamb. So good. A wonderful meal for a special treat. (Aldi has both duck and scallops on sale every so often!)

And now the sushi! Yes, we had a sushi party on the same day as our English tea and our duckstravaganza. It made sense at the time.

First, I bought good rice and several packages of nori, soy sauce, rice vinegar, wasabi, pickled ginger, a little jar of roe, tuna steaks that were frozen at sea, some seared and seasoned tuna, canned salmon for the sissies, fake crab legs, toasted sesame seeds, avocados, mangos, carrots, cucumbers, and chop sticks, which we forgot to use.

I bought a sack of Nishiki rice, which is just gorgeous, like mother of pearl. It is expensive, but definitely worth it for a treat. I used the sushi rice recipe in this post (after skimming, with growing horror, through numerous other recipes that discussed whether it was more auspicious to rinse the rice 54 or 128 times before cooking), except I didn’t use quite that much salt. I cooked six cups of raw rice in the Instant Pot, which makes good sticky rice.

While the rice was cooking, I peeled the carrots into strips and pickled them, and we stirred some hot sauce into some mayo, and sliced the tuna as thin as I could, and the kids helped prep the avocados, mangoes, and cucumbers. It was all so lovely.

Now that I have ramekins, I use them all the time. Ramekins!

When the rice was done, I carefully sprinkled the vinegar mixture over it (I sextupled the recipe, but didn’t need that much) and then Benny’s moment of glory came: She used her special gold lace fan to vigorously fan the rice while I carefully turned it:

I guess you fan it to evaporate the vinegar, so the rice takes on the flavor without getting mushy. It worked!

We couldn’t find the rolling mat, so we opted for sushi cones, where you break a panel of nori in half, set the rice and fillings on one side, and roll it up diagonally. It took a while to get the hang of it, and they were not dainty, but on the other hand, NOM NOM NOM NOM NOM.

We kept the rice covered while everyone took turns building their sushi cones.  A few variations:

It was fantastic. Just about everyone found some combination to their liking. Some of the kids skipped the nori altogether, and made deconstructed sushi; some of them just used rice and vegetables; some of them (okay, me) just parked themselves in front of the tray and systematically worked through eleven different combinations.

We’re doing this every New Year’s Eve from now on. What ingredients would you add?

***

MONDAY
Birthday! Baby New Year turned twelve and requested calzones. 

To make twelve calzones, I used three balls pizza dough divided into fourths, then made the cheese filling (this was more than enough):

32 oz ricotta
3-4 cups shredded mozzarella
3/4 cup parmesan
1 Tbs garlic powder
2 tsp oregano

1 tsp salt

I stretched the dough portions into the size of small plates, then added a ball of cheese mixture, plus whatever fillings were requested. I folded the dough over and pinched the ends tightly shut, then pressed the calzone to spread out the filling evenly.

We greased two baking trays with shortening and sprinkled them with corn meal, laid the calzones on (with a few inches in between, as they puff up), and brushed the with egg yolk beaten with a little water.

I baked them at 450 for — okay, I don’t remember how long. Maybe 15 minutes?

 

Then we served them with ramekins (ramekins!) of hot marinara sauce for dipping.

We made this one-bowl chocolate cake recipe. I didn’t taste it, as chocolate is a huge migraine trigger, but it looked pretty good. Decorations courtesy of the 90% off shelf after Halloween. I’m a saver.

We made chocolate frosting with a recipe on the side of the cocoa powder can. I think it was just shortening (we had run out of butter!), chocolate, and powdered sugar.

My son took a few pictures of his sister blowing out her candles, and then Google helpfully and spontaneously merged them into this horrifying glimpse into the spirit realm of birthdays:

I don’t want to know what that creature wished for.

***

TUESDAY
Chicken enchiladas and beans and rice

One of the college girls offered to make chicken enchiladas before she flies away again. They were so good. She used boneless chicken thighs with Pioneer Woman’s recipe,   and made thirty nice enchilada longbois, some red and some green.

I made some quickie beans and rice. Cooked up a few cups of rice and added a can of black beans and a can of chili kidney beans, drained, a can of Ro-Tel tomatoes, some jarred jalapenos, and a bunch of cumin, chili powder, and salt.

***

WEDNESDAY
Pork ramen

We just had this, but I like it. I browned up some boneless pork ribs in olive oil, then sliced them thin, and then I cooked up some frozen stir fry veggies in the pork pan. I made a dozen or so soft-boiled eggs in the Instant Pot. The trick is to do a quick release after cooking, then dunk them in ice water, and then shells slide right off, almost in one piece. Not necessarily easier than using the stove, but a good trick if the stove is in use or if you really want unblemished whites.

 

I served a big pot of cheap ramen and let people choose pork, veggies, and eggs, plus sesame seeds, hot sauce, soy sauce, and chopped scallions.

Do you make fancy ramen? What do you add? I like this meal, but would like some more variety in the add-ins.

***

THURSDAY
French toast?

I am not sure. We had a pretty good storm going, and school was cancelled, but we got the news in the morning that my dad was going to need heart surgery, and was going to meet with the surgeons on this day.

So Damien and I rolled slowly north through the storm to the hospital while the kids managed at home. We had a good visit (the only thing my father requested was The Odyssey, Fagles translation) and I like the surgeon.

We thought we’d have to spend the night, but the snow slowed down toward evening, so we pushed ahead to get home, stopping only for Five Guys, because where else would you go on your way home from a visit to the cardiology wing?

I know this isn’t the popular opinion, but while their fries were quite good, I thought the burgers were just okay. The meat was kind of mealy, and the buns were just too greasy to be enjoyable. Huge portions, though. You can see that I am not complaining.

Then we trundled the rest of the way home through the last of the storm, and Damien installed me on the couch with a lot of red wine and The Big Lebowski. 

***

FRIDAY
I think we are having beef stew.

We’ll say an extra decade of the rosary because it’s Friday, but I have this big hunk of beef going unheeded in the fridge, and it has been quite a week.

QUITE A WEEK. Here is a picture of my dad from this summer, talking (possibly about the Declaration of Independence) with my brother Joe:

My father’s name is Phil, if you’d care to mention him in your prayers! Thank you.

What’s for supper? Vol, 77: Fish tacos are real, man.

In which we have an awful lot of cake for the home stretch of Lent.

SATURDAY
Grilled ham and pepper jack cheese sandwiches, roast asparagus with butter and lemon

I’m trying to wean the family off expecting some kind of potato-based side dish with every meal. That’s one Saturday under our belts. No one has died of chip deficiency, yet.

***

SUNDAY
Just pretty much all the food in the world

Sunday, we had two confirmations

and a birthday

The confirmandi requested red velvet cake with cream cheese frosting and tiramisu, respectively, and the birthday girl asked for ice cream sodas for her special dessert.
I like this picture because you can see everyone spring into action when I put the food out:


Damien made the tiramisu with this excellent recipe the night before, and added chocolate shavings right before serving. This time, I bought him ladyfingers fresh from the bakery, and guess what? They sop up a lot more rum than stale, pre-packaged ladyfingers. The party got pretty hot for a while there.

The red velvet cake was from a box. Actually, because I don’t know my colors yet, it turned out to be one box of red velvet cake and one box of yellow cake; so I swirled them together and attempted to pass it off as a flame pattern for the descent of the Holy Spirit or something.

I used this basic recipe for cream cheese frosting.

So we had cake and fruit salad and fruit punch and cookies and cheese and crackers at the reception after the confirmation, then went home and had pizzas, veggies and hummus, cake with strawberries and cream cheese frosting and tiramisu for lunch, and then for dinner, cheeseburgers and chips, and ice cream sodas for dessert.

***

MONDAY
Fish tacos, corn chips

For reasons I don’t fully understand, several of the children felt unwell on Monday and stayed home from school. Something about their stomachs not feeling great.

They recovered in time for dinner.

I’ve heard a lot of grousing about how there is no such thing as fish tacos, or fish tacos aren’t a thing. But (a) they are delicious and (b) here is a picture, so I guess we’ll keep eating them.

Just regular old cheapo fish sticks, with nice, crunchy shredded cabbage, sliced avocados, salsa, cilantro, sour cream, and a personal lime on a tortilla. Best imaginary meal ever.

***

TUESDAY
Gochujang bulgoki, white rice, nori

Normally, I prep this dish the night before, so it can marinate overnight. But I forgot, and made it in the morning, and it was still great by evening. I also grated the carrots, since I didn’t feel like cutting matchsticks, and that was great, too. I sliced a hunk of pork thin and mixed it up with the carrots and a couple of sliced onions, along with a triple recipe of this sauce:

5 Tbs gochujang
2 Tbs honey
2 tsp sugar
2 Tbs soy sauce
5 cloves minced garlic

So then you let it marinate as long as you can, and then fry it up in a little oil while the rice is cooking.
It’s a wonderful meal, very warming and peppy. You can, no, you must use the nori (or Romaine lettuce) to scoop up little bundles of meat and rice for gobbling purposes.

(This is an old picture. We ate zero string beans.)

That reminds me, time to order some more gochujang. It’s very handy to have around. Try it with tuna instead of mayo. Ha cha cha!

***

WEDNESDAY
Quesadillas, raw veggies

I think this was the day we suddenly remembered we hadn’t brought in a school treat for the aforementioned birthday kid. Her teacher requests treats of fruit or veggies, and that’s fine, that’s fine, it’s not communist or anything. We subverted it by making these alarming little disembodied apple grins with peanut butter and mini marshmallows.

They were well-received.

***

THURSDAY
Pepperoncini beef sandwiches, potato puffs, salad, German chocolate cake

Another birthday! My oldest requested this wonderfully easy meal:  Throw a chuck roast in a slow cooker with a jar of pepperoncini with the tops cut off and the juice, and off you go.

At 11 a.m., I suddenly remembered to pull the meat out of the freezer. So this situation, along with the risotto situation, is where the Instant Pot really shines: In less than two hours, a rock-hard roast was cooked all the way through. It actually finished cooking too soon, so I kept it on “keep warm” for several hours, and ended up overcooking it. Oops. Still yummy.

We sliced it up and served it on rolls with pepper jack cheese and horseradish sauce.

I’m counting on your Friday meat deprivation to make this horrible cell phone picture look good.

Birthday girl also had her heart set on a German chocolate cake. Know why it’s called that? Because the guy who invented it was named “German.” Now you know something! This cake is a tremendous pain in the neck, but so good. We went with this recipe from food.com. The cake was good, but I had to fight the urge to just sort of swim around in that coconut pecan frosting.

Here’s the birthday girl getting some help with her birthday candles:

Sigh, oldest and youngest, 19 and 2. SIGH SIGH SIGH. I’m fine. We’re all fine.

***

FRIDAY
French toast casserole, mangoes

This is where I get back at the kids for leaving the bread bags open all week, so the bread gets all stale and crushed. It’s not really very good revenge, because it’s delicious.

***
OKAY, we have our seder on Holy Saturday, so all next week is when the schmaltz hits the road. Stay tuned. . .  if you dare. 

What’s for Supper, Vol. 69: Instant Pot! Superbowl recipes! and stomach bug.

If I had to sum up this week in single word, it would be: I tried.

SATURDAY
Grilled chicken and salad

chicken-and-salad

Mr. Husband made this while I did something or other, probably drawing kittens on the backs of Corrie’s hands, or maybe just drinking. Under my evil influence, he cracked open another box or two of stolen poor person’s bacon and sprinkled that over the salad. It tastes a little bit better each time, if you were wondering.

I would like you to notice that, in an attempt to dress up this terrible, terrible food photo, I spread some paper bags under it. Then I moved them around a little to hide the bar codes, and then I decided I would just eat my food.

SUNDAY
Pork roast; oven roasted potatoes; cole slaw

I stabbed the pork all over, decided I was too lazy to mess around with garlic cloves, and rolled the meat around in Goya Mojo Criollo Marinade and let it wallow all day. We cooked it at 375 for a couple of hours and sliced it up.  Look how juicy! The flavor went right through to the middle, yum yum.

pork-potatoes-cole-slaw

The potatoes are mixed up with oil and some standard seasonings and slid into the oven for forty minutes or so.

Lena made cole slaw, which was a tiny bit of an odd pairing with the pork and potatoes, but it’s such a good, snappy cole slaw recipe, there will always be a spot on my plate for it.

MONDAY
Chicken burgers, chips, salad

Probably someone somewhere could think of something to say about this meal, but not me, not now.

Oh, wait! It is good with horseradish sauce. There.

TUESDAY
Fish tacos; tortilla chips

Irene careened into the kitchen on roller skates and started flailing around, knocking all the fish to the floor. But it was all right, because, she explained, it was already battered.

irene-fish

This February vacation, she’ll be bussing tables in the Catskills. Please tip generously, and let us know if you hear anything.

Fish, shredded cabbage, avocados, salsa, sour cream, and lime juice on flour tortillas. Can’t believe I went my whole life without knowing fish tacos were a thing.

fish-taco

I had cilantro, too but it mysteriously rotted away into pulp.
UPDATE: Corrie turned the refrigerator to 2, the stinker.

WEDNESDAY
Pizzas

Olive and pepperoni. One briefly and mysteriously burst into flame when all I did was drop it onto the heating coil, sheesh.

pizza-flambe

Oh, check it out: Benny is so good at making pizzas, she is now taking on apprentices.

pizza-apprentice

I know this is a blurry picture, but that expression of overwhelmed-by-cuteness, plus pride, just killed me. Good thing we had Corrie! Benny was born to be a big sister.

THURSDAY
Roast chicken thighs and potatoes; sweet peppers and hummus; chocolate rice pudding

This is the closest thing I came to trying a new recipe this week, and I didn’t come close enough to actually make it.

A dear lady sent me AN EIGHT-QUART INSTANT POT!!!!! It gleams and it is enormous and beautiful. Even Mighty Joe Young is impressed.

corrie-instant-pot-back

I’ve been hearing all about the life-changing magic of pressure cooking, so I was super excited and made plans for this pressure cooker butter chicken recipe. But then I recalled that we had spent the week frolicking with a stomach bug, and tomato sauce and garam masala did not seem like the best choice, not after a week full of things like battered fish and pork in citrus sauce. Not that I ended up making something light and bland instead of butter chicken, but at least there was no tomato sauce.

(I put the chicken thighs in a shallow pan with a bunch of sliced potatoes, olive oil, salt, pepper, oregano, garlic powder, and rosemary, and cooked them at 375 for about thirty-five minutes, then turned on the broiler to brown them up a bit. Very easy and surprisingly tasty.)

I also discovered that I’ve been stockpiling peppers and hummus, so I sliced them all up and made a pretty rainbow pepper plate, thinking my kids would be delighted. I keep forgetting that they are not all four years old.

Anyway, they ate some vegetables.

colored-peppers

The van was in the shop all day, so I had some more time at home and was casting around for something to make in my brand new bella machina. With the ingredients I had on hand, and ignoring ideas like “but that doesn’t go with this meal in the slightest,” I settled on creamy rice pudding.

chicken-potato-peper-rice-pudding

I skipped the raisins because my family are a bunch of inauthentic swine and don’t care for raisins in things, and added some cocoa paste to the milk to give it a mild chocolate flavor. Very nice! Just like rice pudding should be, creamy and fragrant. We ate it warm and claimed it was for Candlemas, whatever that is.

The Instant Pot is FUN. Okay, releasing the steam valve is FUN. I showed the kids lots of pictures of pot lids embedded in the ceiling and pot bases embedded in the countertop, and now they are all properly terrified of it and will let me play with it all by myself.

FRIDAY
I got some heart-shaped pasta, thinking it would please Benny.
I . . . think it did?

benny-pasta-face

Not sure.

***

Okay, so I have TWO questions for you, with some likely overlap.

1.There is that Sportsball thing coming up on Sunday. Hit me up with your favorite Sportsball party recipe, please. I tend to shy away from things like devilled eggs compressed into football shapes, or ham sandwiches trimmed into rectangles and dyed green to look like a football field. My one and only surefire Sportsball recipe is Jalapeno Popper Dip, which is completely disgusting, and has enough calories to light up the Eiffel tower, and you will suddenly notice that you accidentally ate all of it without chewing.

Oh, probably that bacon ranch crack bread stuff we made would go over well, too. This is the kind of food I’m looking for: Food that makes you feel equal parts shame and defiance the whole time you’re gobbling it down, and then it’s so salty that you require beer.

Second question: Whooooo has spectacular Instant Pot recipes for me — things for which the IP is just a godsend? I have been browsing through all the sites, and I joined a group, but you are the ones I trust. Main dishes, side dishes, veggies, soups, desserts, I want to know!

And finally, thanks again to the dear lady who sent me the Instant Pot! I would like you to know that, as I was reading through the manual, Corrie took a look under the lid, stuck her face right into the shiny inner pot, and then shouted with delight, “It ME!”

corrie-instant-pot-reflection

I don’t know how I’m ever going to top that dish, but I will try.