What’s for supper? Vol. 307: If you’ll just step this way, sir

My sincere apologies for not getting anything up on the site this week. We started school again this week, and we are all exhaustipated. I knew that would happen, so last weekend, I pulled up a bunch of old back-to-school essays I had written, thinking I could dust them off and re-publish. But the funny ones were so dated, and the earnest ones were so naive, it really didn’t help with my little moroseness problem. I really hate this time of year. Like old Emily says, there is this fucking slant of light. I wish everything would just die and get it over with, rather than dragging us all through this long, drawn-out process where everything explodes into one final flame of exquisite color but it’s clearly the final fever ignited by the face of death. What kind of system is that, sheesh. Maybe I’ll hire a tour bus to come and look at it and buy postcards, that seems nice! I don’t know what is the matter with people. Yes I do.

Anyway, as I say, it was our first week of school, so I wanted to cook foods that everybody likes, because even a good first week of school is challenging, and comfort food helps. Here is what we had:

SATURDAY
Various

Lena actually took me out to eat to Thai Garden in Keene, and the people at home had hot dogs. I didn’t get pics of the delicious appetizers, which included golden triangles, but I did capture my main course, which the waitress recommended. I forget what it was called, but it was some kind of chicken coconut curry with lots of vegetables and two kinds of noodles, some soft, and then some crunchy fried ones on top. Very tasty. 

I wish to compliment the Thai people on their brilliance. So good. We always have a nice time at Thai Garden. Fast, friendly service, tasty, hot food, and decent prices, and if you dither long enough, the waitress will just tell you what to order, and she will be correct. 

SUNDAY
Sandwiches at the beach

Sunday was the last possible day for me to fulfill my annual pledge to take them to the pond and stay as long as they wanted to stay and have dinner there and eat as much candy as they wanted. We packed grapes, watermelon, and blueberries, baguettes, meats, and cheeses, bags of chips, and most importantly, lots and lots of candy.

Hardly anyone else was there. It was a little on the cool side, and it turns out we don’t have quite the beach staying power we once did. We used to play-play-play until after the sun went down, but this year, we only made it about three hours, had an early dinner, and packed it in. But not before Corrie made herself exactly the sandwich she wanted:

And then we said goodbye to the beach for the year. We always say we can keep going a few more times even if vacation is over, but it never works out. 

MONDAY
Pizza

I made four pizzas, one pepperoni, one plain, and then two that I’ve been wanting to try: One Greek, with black olives, fresh garlic, black olives, feta, ricotta, fresh spinach, and tomatoes from the garden

I also bought a jar of marinated red peppers, but I forgot to put them on. It was pretty good!

But the other one was really the star. First I made a little salad with arugula, red onion, fresh lemon juice, good olive oil, and salt and pepper, and set it aside. I cooked the pizza with just sauce and mozzarella, fresh garlic slices, and fresh rosemary from the garden, and some more olive oil and a little extra salt and pepper. Then when it came out, I topped it with lots of torn-up prosciutto and the arugula salad.

I planned to add some freshly-shredded parmesan to the top, but the parmesan mysteriously disappeared. The pizza was full of flavor as it was. Really excellent. I loved the combination of raw and cooked elements, savory, tart, peppery and . . . herbaceous. The arugula did wilt a tiny bit from the heat of the pizza, so it all just melded together beautifully.

Most definitely making this pizza again. Aldi prosciutto and parmesan make it very affordable. 

And now, since Moe moved out and the family continues to dwindle, I’m making my first tentative efforts to face the idea that four pizzas is too many. We used to polish off six extra large pizzas! 

TUESDAY
Spaghetti and meatballs

Nothing special. In fact the sauce was a little skimpy, as you can see. 

No complaints, though. It was too hot for spaghetti and meatballs, but it was the first full day back, and everyone was very happy for this comfort meal. 

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I made five pounds of meatballs and added lots of Worcestershire sauce.

WEDNESDAY
Pork ribs, peas, risotto

Pork ribs: just lots of salt and pepper, roasted up under the broiler until they are juicy. Possibly the tastiest possible meat with the littlest effort.  

The risotto, I goosed so much, I’m almost ashamed. I’m including my recipe below

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but I added 50% more butter, 50% more parmesan cheese (which mysteriously reappeared. My refrigerator has portals or something), and — this is a little gauche, but I made the chicken broth with at least double the amount of bouillon powder. So it was very intensely flavored and very salty, which is how the kids like it. And so do I. It was absolutely gooey

You know what? I make no apology. Don’t run away from your feelings. We’re all doing it!

(Yes, my entire excuse is because I said “gauche.”)

Speaking of things you may not find attractive, here is my pork and risotto, which was not especially photogenic, but it’s on my camera, so here you go. 

If you want kids packing risotto in their lunches and staying up late to microwave a little extra for themselves before bed, this is how to do it. 

THURSDAY
Kielbasa, cabbage, and red potato sheet pan bake; hot pretzels

This is a kind of cute recipe we haven’t had for a while. I used three 12-oz ropes (that’s what they’re called) of kielbasa, a large cabbage, and about four pounds of red potatoes. It’s super easy. You just cut everything up, douse it with olive oil and salt and pepper, put your thick slices of cabbage in there with more oil and salt and pepper, and cook it all. You flip everything at some point, and it takes about half an hour.

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You can see that I got lazy and just flipped the cabbage, and let the potatoes and kielbasa be, so they only really got browned on one side, but it was fine. 

I did chop up some parsley and make the nice garlicky mustard sauce with red wine vinegar. 

We also had a bunch of hot pretzels. 

Once things settle down a bit, I’m going to make homemade hot pretzels again. They turned out pretty nice when I tried them back in February, and they’re not difficult. According the the King Arthur people, you can make the dough in the morning and keep it in the fridge, then form the pretzels and bake them later in the day. Or you can make them completely but slightly underbake them, and then heat them up when it’s dinner time —  probably more realistic for a weekday. 

FRIDAY
Tuna noodle casserole

The final installment in the “comfort, o my people” meal plan. Our tuna noodle is canned tuna and canned cream of mushroom soup mixed with egg noodles, cooked in a casserole dish with a topping of corn flakes and potato chips, with a dressing made of mayo, ketchup, and vinegar. Damien, who grew up with an entirely different set of monstrous casseroles, is talking about making spaghetti and clams, though. 

And that’s it. Sorry about all the whining. 

Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 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.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. 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.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

 

One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

 

 

What’s for supper? Vol. 298: Pack of goons

It’s summer! Today is officially the first full day of summer vacation. The feeling I felt when I turned off the alarm before going to bed last night . . . well, it was a good feeling. 

We had a pretty hectic (although not as hectic as last week, which was HECCIN hectic) final week of school, with a field day, a birthday party invite, a trip to Six Flags, a graduation, and then a half day with a beach trip, so if you’re looking for elaborate recipes, turn back! We had a few decent warm-weather meals, though. Here’s what we had:

SATURDAY
Baseball!

Damien took the kids to a colleague summer league baseball game

where I believe they had burgers, fries, popcorn, and Crackerjacks (not to mention balloon animals, glitter tattoos, slime with little treasures in it, pencils, stickers, and so on!).  Everyone at home (including me) just scrounged for dinner. I think I had restaurant leftovers. And very good they are, restaurant leftovers.

SUNDAY
Pizza

I spent most of Sunday decolonizing the front yard. There are two or three rhododendrons that have slowly been getting swallowed up by invasive oriental bittersweet, and I worry about it every time I see it, which is 426 times a day. So I finally snipped and chopped and dug and tore it all up, and the paid the girls to carry it all away on tarps and dump it in a part of the property I don’t care about. Gonna have to do it all again in a month or so, but the rhododendrons are looking around blearily, blinking in the sunlight, straightening their backs, and even gingerly putting out some new leaves at this late date, so I feel pretty good. 

Damien made some gorgeous pizzas while I worked. One pepperoni, one olive, one sausage and mushroom

and one fennel, onion, feta, and anchovy

If I remember correctly. Magnificent.

MONDAY
Strawberry chicken salad

One of my favorites. I broiled the chicken with olive oil, salt, pepper, and garlic powder, then cut it in to chunks. Served over mixed greens with toasted almonds, feta cheese, diced red onion, and sliced strawberries. 

I bought a special strawberry poppyseed dressing, but nobody could open the bottle, so I just had wine vinegar. 

TUESDAY
Chicken “enchilada” “bowls”

Some people start out with a vague idea for a meal and then, under the wizardry of their expert, uh, spatula, it blossoms into something ingeniously delectable. (I deliberately said “blossoms” even though we’re talking about food because that’s just how magical these people are.)
I, on the other hand, groaningly open up the supermarket website, see that chicken is on sale, and say to myself, “So . . . I guess. . . chicken, um, um, um . . . .chicken enchiladuuuuuhhhhhhhh . . .. . uh, chicken enchilada BOWL!” And I write that down, because it sounds like a thing. 

Then actual dinner time comes around, and I have nooo idea. I ended up de-boning some chicken breast and pan frying it in olive oil with lots of chili powder, cumin, and salt, and then kind of squonching it with a wooden spoon. So far so good. Then I diced up a shit ton of onions and fried them in the chicken pan. Also fine.

Then I got involved in this project where I am attaching hardware cloth to the inside of a garbage enclosure I built out of pallets to keep the raccoons away, and I was getting all sweaty, and there were a lot of flies, and I ran out of nails, and some of that wood is really hard, and I was thinking about the price of heating oil, and how my metabolism is changing, and other cheerful thoughts, and next thing you know, it was after 5:00. So I zip-zip made a pot of rice, re-heated the chicken and onions, opened up a couple of cans of tomatoes, found some sour cream that wasn’t frozen, dug out some bags of shredded cheese, chopped up some cilantro, and hurled it all in the direction of the dining room table.

It was then that I realized I had never even taken the cans of enchilada sauce out of the cabinet, much less combined the sauce with the chicken in any way. Hence: “enchilada” “bowls.”

My husband complimented this meal so repeatedly and earnestly that I’m afraid it must have been pretty bad. I was hungry, though (see: garbage enclosure raccoon pallets hammering), so it was fine. Kinda salty, though. 

WEDNESDAY
8th grade graduation!

Kids at home had chicken nuggets in the shape of dinosaurs, and Damien and Lucy and I went to her 8th grade graduation, and then to Local Burger

which is as advertised. They certainly give you plenty of fries. We ate outside and saw a pretty good dog show on the sidewalk.

We also had ice cream at a place I suggested, which I variously called Boondoggle’s, Hasenpfeffer’s,  Hammacher Schlemmer, and Hamantaschen before they acknowledged they knew I was talking about Humdinger’s. I guess Boondoggle’s was semantically the closest, but it wasn’t very close. I think all ice cream places should just be called “That Ice Cream Place, You Know, The One With the Wooden Horse” or “That Ice Cream Place Where We Hit That Crazy Lady’s Car.” Just for clarity. My brain is not getting any more elastic, here. 

And so now we have SEVEN children who are high school aged or higher. Good grief.  When Irene was five, she told me, “You know, you go into my kindergarten cwass and fink, ‘What a wovewy bunch of kids.’ But you get to know them better, and they’re just a big pack of goons.”

 
I think about that a lot. Just a big pack of goons, all the way down. 
 

THURSDAY
Burgers, chips, carrots

Damien took the pack of goons to the beach and then made supper.

I, on the other hand, couldn’t even figure out how to make the photo above into a gif without exceeding the upload size of this site. I honestly don’t even know what it is I do around here. Just look pretty, I guess. 

FRIDAY
Spaghetti?

Damien is making supper. I must go curl my eyelashes now. 

Oh, speaking of pretty, here’s one final photo from that awards dinner last week. Don’t we look nice? That’s because we are nice! For a couple of goons. 

What’s for supper? Vol. 288: Paneer, and yet so far

I do believe I’ve picked up some new readers! Welcome. Also welcome to a few people who are fasting and praying for my conversion, what the heck. To everyone who’s here for whatever reason, I usually do a Friday food round-up, with photos and recipes of the meals we cooked for our large family for the week. Except I didn’t get around to it yesterday, or last Friday. So here’s a little catching up:

Oh, but first, there was the Friday before that! I was threatening to make those San Francisco Vietnamese garlic noodles from the NYT. A few friends warned me they were rather bland, despite the garlic — kind of a lot of garlic, if you’re tripling the recipe —

 oyster sauce, and fish sauce, so I decreased the amount of pasta and increased the sauce ingredients, and I thought it was tasty. (I also used asiago rather than parmesan, because they are both triangles and I can’t read.) A nice combination of savory and creamy with a tiny bite, not overpowering, but a little off the beaten path.

It didn’t knock my socks off, but I’ll probably make it again, as I usually have these ingredients in my house. And sometime when it’s not Lent, I’ll add caviar as suggested, or maybe scallops.

We also had our Italian feast for St. Joseph’s day with a nice antipasto of whatever wasn’t too expensive at Aldi, and whatever hadn’t expired in the back of my cabinet:

Looks like some fresh mozzarella, some various salamis and other cured meats, pickled vegetables, and tomatoes. I think there were some pickled hot peppers with some kind of cheese filling. And cantaloupe. If you ever had a job prepping breakfast in a hotel while you were pregnant, and the smell of rotten cantaloupe was the most miserable thing you ever inhaled, and you were wondering how many years it would take you to get over it and enjoy cantaloupe again, the answer seems to be [feverish calculations] twenty-five. 

So Damien made spaghetti and meatballs and garlic bread, Lucy made suppli, or arancini (breaded fried risotto balls with melted mozzarella in the center)

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and Clara made zeppole. Must hunt down her recipe, because they were fab.

And I just sat there and ate. Buona Festa, San Giuseppe!

Looks like that week we also had a pretty chicken salad with toasted almonds, strawberries, and croutons that I did NOT BURN FOR ONCE

That would be mixed greens, grilled chicken breast, fresh strawberries, feta cheese, diced red onion, and toasted almonds, and croutons made of stale hot dog buns, with red wine vinegar.

(And here’s my periodic reminder that the easiest way to toast nuts, to make them crunchy and bring out their flavor, but not to burn them, is to spread them on a plate and microwave them for a few minutes. You can do it in the oven, but there’s no real advantage, and they’re very easy to burn.)

. . . and it looks like I finally got around to putting fennel on a pizza, like I’ve been threatening to do for some time. This one had fennel, fresh garlic, anchovies, feta, fresh parmesan, and artichoke hearts.

What a stupendous pizza. I sliced the fennel in rings, which I feel isn’t quite right, but it tasted great. No ragrets.

Ooh, then on Friday, it was the Annunciation, which is a meat Friday in Lent, so we had roast beef sandwiches with provolone and horseradish sauce on toasted buns,

and a side of caprese salad, which is always nice. 

The roast beef, Damien made by crusting it with I think salt and pepper and garlic powder and searing it in olive oil with lots of garlic cloves, and then roasting it at 350 for about 45 minutes, and then he starts checking it. He lets it rest for a while before slicing it. 

The caprese salad is just fresh mozzarella, tomatoes, basil, olive oil and balsamic vinegar, freshly ground salt and pepper. I didn’t bother reducing anything.

Okay! Caught up. Now for the week we just finished:

SUNDAY
Chicken quesadillas

Nothing to report. Chicken, cheddar cheese, jalapeños in the quesadillas, salsa and sour cream on the side. 

I do remember that I went shopping and had made up my mind that I was finally going to buy one of those giant smoked turkeys they had at Aldi, that I had been thinking about for several weeks, and that I had planned at least two meals around it. Got there and . . . they were just regular frozen turkeys. Note even a good price. I tried to persuade myself that I wanted to do  Thanksgiving in the middle of the week in March, but it turns out I very much did not. So I wung it. 

MONDAY
Ham, garlic parmesan mashed potatoes, salad, rolls

Meal number 1 that I wung: A “join us for dinner in the church basement”-style dinner. Nothing wrong with that! I did not make an ambrosia salad, however, because that’s an abomination. 

My only tip is that, if you’re not planning to glaze the ham or stick pineapples to it or anything, you can slice it ahead of time and then heat it up, and it makes an easy meal even easier. 

Oh, here’s my recipe for garlic parmesan mashed potatoes. I made five pounds and warned everyone not to go nuts, because there were only five pounds, and they acted like it was death camp rations. That is nearly half a pound of potato per person, not counting the butter, milk, and parmesan! I guess we burn all those extra calories by making an ungodly fuss about everything all the time. 

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TUESDAY
Gochujang pork chops, sesame broccoli, rice

Now this was a tasty meal with minimal effort. I started the pork chops marinating in the morning with this sauce

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made of gochujang, honey, sugar, garlic, and soy sauce. I heated up the broiler nice and hot and shoved the chops right under it, and turned them once. They were on the thin side, so I was careful not to overcook them. 

I also love using this marinade on pork ribs and giving them to Damien to cook outside, but the chops turned out great. (It’s also wonderful for gochujang bulgoki, when you include matchstick carrots, sliced onions, and slice the pork before marinating, and you serve it with nori. It’s really just a fine, fine marinade.)

I made a big batch of basmati rice in the Instant Pot, and a big tray of toothsome sesame broccoli

which there is a recipe for

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but it’s easy as can be. You just drizzle the broccoli spears with sesame oil and soy sauce, salt, pepper, and sesame seeds, and send them for a short ride under a hot broiler to turn bright green with a tiny bit of char. 

Delicious meal, very easy, minimal cook time. 

WEDNESDAY
Bagels sandwiches with egg and cheese, choice of ham or sausage; OJ

Nothing to report. Well, I employed the very healthful method of frying the eggs in a truly ludicrous amount of butter, and not flipping them over, but cooking the tops by spooning melted butter repeatedly over the yolk, which causes the white to bubble up around the yolk and sort of support it, so you get a little film over the top of the yolk, but it’s still runny on the inside. 

THURSDAY
Nachos

This was the second meal (wait, third?) I planned on the fly, and Damien offered to make it while I was doing . . . something or other. Probably crying. It was an insane week with about 60% more meetings and driving and assignments and complications and drama than necessary. I cooked some ground beef with garlic powder, onion powder, salt, pepper, chili powder, and cumin, and he made one tray with just that, and one tray with that and also jalapeños, and leftover roast beef, and leftover chicken, and of course cheese. 

Maybe it was just the “somebody else made dinner” talking, but I thought it was delicious. 

FRIDAY
Saag paneer, naan

Well, this was a semi-tragic finale to an exhausting week. All week, I had been looking forward to trying this Instant Pot recipe (it also has stovetop instructions). I love Indian food, I love spinach, I love creamy things. I figured the kids wouldn’t like it, but they can go to hell, I mean make themselves toast. I did have an extremely busy schedule, but I got up and finished up some editing and sent off some articles and wrote some interview questions, then briskly set to work prepping all my saag paneer ingredients and making the dough for naan. 

Or, well, I was going to, but we were out of yogurt, and so was the only convenience store in town. So I zipped into the next town because I needed paneer, anyway. I was still sort of unclear about what paneer was, exactly. I made some inquiries, and learned that it is cottage cheese, sort of, but not really. And it has been a kind of trying week, and I couldn’t bring myself to ask social media a cheese question. I just wasn’t feeling up to it. So I went to the international market, and they had one kind of paneer, so that settled that. Bought two blocks and zipped home.  

I cooked the first part of the saag paneer with all the vegetables, and of course it smelled great

— and here I had a little larf to myself, because I experienced Spinach Panic, where you follow the directions for cooking a pound of spinach but it still seems like THIS CAN’T POSSIBLY BE RIGHT

but it is right, it’s just cooking with fresh spinach. Two minutes later, it was fine:

Did a little more work, went to adoration, went to pick up the kids from school, and then got back to finish up this meal, with the house already smelling most excellently. 

I open the Instant Pot top, and it’s going along great, and then I get up to the part where you add the little blocks of paneer. Which I did. And I waited for them to melt, and they did not. I stirred, I adjusted the heat, I pressed on them, I stirred some more, I did everything I could think of. They remained intact. 

Okay, if you’ve ever cooked with paneer, you know what the problem is: The problem is, I’m an idiot. Paneer is not supposed to melt. Because it’s . . . cottage cheese, sort of. And I would have known this, if I had asked social media, or . . . READ THE RECIPE. Which clearly states, “Add Paneer cubes and Garam Masala to it. And cook it further on saute mode for about 5 minutes. Your Palak Paneer is ready.”

Why did I think the paneer would melt? I have no idea. The recipe also included a photo of the finished dish, clearly showing the green puree with the white paneer cubes bobbing merrily around on top. This made no impression on me whatsoever. I was still angrily prodding the paneer with a wooden spoon, trying to force it to melt, because it is cheese!  So I finally poured the whole thing into the food processor and whirred it until it was all blended, and I put some more salt and garam masala and chili powder and lemon juice in, heated it up again, and that is what I served. 

It was actually really good. Very hearty, lots of flavor. Just . . . not really saag paneer.

The good(?) news is, I have a whole other block of paneer, and lots of leftover saag paneer with paneer blended up in it, so if I wanted to, I could make ultra paneer saag paneer! If I wanted to. Or I could just draw a veil over this whole episode and have my husband take me out for Chinese. 

Hey, the naan turned out great. It was tender and pleasant to eat. I made 32 pieces, which is kind of a miracle, considering I was frying it one piece at a time at the end of the day at the end of the week while having a mental breakdown over the fucking paneer. 

So, for the naan, I used this King Arthur recipe, which is nice and simple. It takes about an hour to rise, and then you just cut it up, let it rest, roll the pieces out, and fry them in a hot pan. I used the standing mixer to knead the dough and it turned out a little stickier than it was supposed to, so I used lots of flour when rolling the pieces out. I found it was helpful to keep a wet dishtowel by the stove to wipe out the burnt flour the accumulated in the the pan, in between frying. I tried both an iron frying pan, as the recipe called for, and a T-Fal double wall stainless steel frying pan, and didn’t notice any difference. 

This is a picture of last time I made naan. I have a new picture of the new naan, but I lost my phone. I can hear it dinging somewhere in my bed, but I can’t find it. 

And now we are all caught up. If you have any tips about cooking, please keep them to yourself, as my brain has completely smoothened over and is not accepting new information at this time, thank you. 

Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

 

Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

 

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. 

 

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. 

What’s for supper? Vol. 284: Ghee! Your chicken smells terrific

Gotta quick get this food post in before Lent starts! It was February vacation this past week, and we were pretty busy doing this and that (especially that. OH, the that we did) including Corrie’s birthday party and my first foray into Indian cooking. Let’s begin!

SATURDAY
Bacon cheeseburgers, chips

Damien made supper

while I did a gazillion errands, including checking out a wonderful little store in the area, Keene International Market. It’s not huge but it has an impressive variety of goods, including frozen foods and fresh produce. I had very little in the way of Southeast Asian spices in the house, so I stocked up

I actually made two trips, and the second time I got some saffron and coriander and I forget what else. Always wanted to buy saffron. 

Damien and I were both so excited about the Indian meal we had a few weeks ago. The first great thing about Indian food is, of course, how ridiculously delicious it is. The second great thing, though, is how excited Indian people get when you tell them you’re trying Indian cooking. What a delight! I got so much profuse encouragement and enthusiasm from so many people, including the cashier at the store. Lovely. 

I started marinating the chicken for the main dish, chicken biryani, on Saturday night. The marinade tasted pretty exciting, and we both thought that, if I just added more yogurt to dial down the intensity a little, it would make a fantastic dip. 

SUNDAY
Pakora with tamarind sauce, chicken biryani, naan

Okay. So I started out knowing this was going to be a learning curve. But even so, I had SO MUCH FUN cooking this food. I really took to it, and it felt very natural and enjoyable. That being said, nothing I made turned out exactly right, and some of it turned out . . . pretty wrong. The flavors were all great, but everything needed improvement of some kind or other. But we all liked it so much, I’m definitely going to try again. It was just a super fun meal to make and eat, and somehow seemed to produce family happiness. This may have been because I was so upbeat about it, and my good cheer rubbed off on the kids, but that does not automatically happen by any means, so I think it’s just Indian food magic. 

First, the pakora. I went a little bit rogue and just started stuffing all kinds of vegetables into the food processor. I used spinach, string beans, carrots, red onions, and cabbage.

I ended up chopping everything a little bit too fine, so I ended up with small, fluffy wads of fried vegetable, rather than spiky bundles. (You let it sit, squeeze out the excess liquid, mix it with spices and chickpea flour, and then deep fry it.) Just didn’t have enough substance.

But as I said, the flavor was great (I added salt, coriander, garam masala, and ginger paste), and I liked the tender, vegetable-y inside with the lightly crisp fried outside.  Next time, I will just cut everything more like matchsticks than shreds. 

Next, the naan. I planned to make this recipe, which my friend Tom recommended, but I started too late, so I defaulted to King Arthur. It calls for both regular flour and bread flour, and yogurt, but it’s quite simple, and I thought it turned out well enough, if a little tough. I forgot to brush ghee on at the end, and they definitely could have been more tender, but heck, they looked and tasted like naan, so, thumbs up, white girl! I made sixteen of them.

Where I really stumbled was the biryani. Here’s the recipe again. The chicken part came out divine. In this recipe, you start — well, first you start by marinating the chicken well in advance, as I mentioned above; but when you’re ready to cook, you start by by roasting a bunch of whole spices in ghee

then fry up some onions in it, then add in the chicken that’s been marinating in yogurt and a bunch of spices overnight, and let that cook for a while.

At this point, your house smells like heaven.

Then you add more yogurt and more spices, and then you have to spread your raw basmati rice, add the liquid, and cook the rice on top of the cooked chicken, with salted water and coconut cream infused with saffron and whatnot.

Here I got confused, and I ran out of room in the pot, and I started making substitutions and panicking a tiny bit, because I realized the rice was cooking very unevenly, so I transferred everything to the Instant Pot; but I still didn’t use enough liquid, so it started to burn, and it was just not gonna work out, so I just served it as it was. So the rice was rahther crunchy, which is a shame, because it was expensive!

But all those delightful ingredients and all that layering of flavor was not in vain, because the chicken and sauce part was so delicious that everybody ate the biryani anyway, crunchy basmati rice and all. It was just . . . creamy and fragrant and a little earthy and warming, with lots of layers of flavor. I dialed down the spiciness quite a bit to make it as accessible as possible, because it was already very different from what the kids are used to eating. It was not bland! Just not spicy. 

I also attempted to make some tamarind sauce using a slab of tamarind paste. I more or less followed this recipe, but it juuuuust didn’t turn into something I was excited about eating.

Damien liked it, but I thought it was too tart and too chunky, even after lots of extra honey and some time in the food processor. I’ll just buy a jar of readymade sauce next time, because I’m cuckoo for tamarind. I did buy some mango chutney and some mint chutney and we used all three sauces and just dipped everything in everything.

I believe that’s how you’re supposed to do it. 

Oh, and I also grabbed something called Soan cakes, 

which turned out to come sealed in little plastic cups like fruit cups, and they were so strange! They tasted somewhat like halvah, but sweeter and fruitier, and the texture was kind of . . . splintery? And it sort of melted in your mouth. Several of the kids mentioned that it was like they always imagined pink insulation tasting. 

MONDAY
Pizza

Homemade pizza, but nothing special, just a bunch of pepperoni and olive and whatnot. I was still kind of in a daze from all the cooking I had done on Sunday, and was drained of creativity. 

TUESDAY
Pork ribs, suppli

Lucy wanted to try her hand at making suppli, and after I warned her that it was a fairly complex recipe with several steps,

Jump to Recipe

especially if you’re planning to make the risotto on the stovetop and all, darn it if she didn’t go ahead and make the best suppli I’ve ever had. 

Look how lovely they turned out, outside:

and in:

Great savory, creamy risotto inside, and I did spring for some good fresh mozzarella, so that melted very well. 

For the meat, I threw some salt and pepper on some pork ribs and roasted them, and we just had the pork ribs and suppli for supper, that’s it. A slightly barbaric meal, somehow, but very tasty.  

WEDNESDAY
Chicken fajita bowls

I’m just going to go ahead and quote my Facebook status for the day:

Today after I got some writing done, I had to drop Benny off at her friend’s house and take Sophia for a haircut and pick up a few party things, so I decided to take Corrie with me for fun (????), and we got some groceries and I ran in for a final birthday present and we had to get some fireworks, and then I guess that was too many errands, because she got EXTREMELY ANGRY ABOUT HOW THE REVOLVING DOOR WAS BEHAVING, and had a bit of a meltdown. And this continued for several miles until I realized the shortcut I was taking brought up right past a farm, so we stopped to visit some horses and cows, which calmed Corrie down, but I myself leaned on the electric fence, which was not ideal! Then we picked up Benny and went home, and I got pulled over for various reasons, and made supper, and finally got my boots off, and I was reading to the girls when I heard Corrie quietly say, “oopth.” I turn around and she has . . . a mouth full of broken glass???? Because I guess she found a Christmas ornament and decided to put it in her mouth, and then accidentally bit it? Anyway nobody died and we finished the chapter, and I just

But oopth nothwithstanding, I was fairly proud of the dinner I got on the table, just in terms of sheer minutes-per-raw-food-to-hot-food-ness; and it was pretty tasty, too, if not luxe. I cut up some chicken breast with green peppers and onions and fried it up in oil with plenty of chili powder, garlic powder, salt, and pepper, and — not cumin, because I used that all up in the Indian food. 

I set some rice cooking in the Instant Pot and heated up some black beans, chopped up some cilantro and scallions, and put out sour cream, salsa, shredded cheese, lime wedges, salsa, hot sauce, and corn chips, and forty minutes after we got home, there was a happy little dinner ready. 

The only thing we didn’t have, besides cumin, was bowls. Nobody knows what happened to all the bowls. So we had chicken fajita plates. 

THURSDAY 
Pizza

Thursday was the day we All Got Out Of the House. We tried something new: The Fitchburg Art Museum, which is small but worth driving an hour to see. They have an immersive Ancient Egypt exhibit that was very effective and memorable. I made the kids pray for the mummies, because a dead old man is a dead old man, even if his organs are in a jar.  You can see some of my photos on Facebook. Then we went back to town and did some thrifting/antiquing and picked out some silly stuff (and the owner sized up Benny and Corrie and pointed out the giant basket full of used dance costumes, whoa-ho-ho-ho-ho!), and then, because it was vacation, we stayed out got pizza. 

FRIDAY
Calzones

Yes, after pizza on Monday and then pizza on Thursday, we had calzones on Friday, which was Corrie’s request for her birthday dinner. I ended up asking Elijah to make them

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while I finished making the cupcakes for her party on Saturday. She wanted cupcakes decorated with ancient Greek motifs, and filled with Nerds (just like our house, har har har). I sliced the cupcake tops off, used a vegetable peeler with a digging end to gouge out a little hole, poured the Nerds in, and stuck the top back on with icing. My hands have not gotten less shaky over the years, but she was happy with her cupcakes. 

Which is pretty remarkable, considering that she also asked Clara to make her a Greek god cookie birthday cake, so obviously Clara made her one. 

The cupcakes were for her party on Saturday, but the cake was just for the family on Friday.

I know you want to see those cookie gods close up, so here they are:

Everybody says “They are too beautiful to eat!” and that’s probably true, but we ate them anyway, because we are monsters! And Clara just keeps making more outstanding cookies, so we never learn.

Okay, that’s it! I usually keep doing food posts throughout Lent because, as previously discussed, I’m a monster. Happy Fat Monday!

Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

Calzones

This is the basic recipe for cheese calzones. You can add whatever you'd like, just like with pizza. Warm up some marinara sauce and serve it on the side for dipping. 

Servings 12 calzones

Ingredients

  • 3 balls pizza dough
  • 32 oz ricotta
  • 3-4 cups shredded mozzarella
  • 1 cup parmesan
  • 1 Tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1-2 egg yolks for brushing on top
  • any extra fillings you like: pepperoni, olives, sausage, basil, etc.

Instructions

  1. Preheat oven to 400. 

  2. Mix together filling ingredients. 

  3. Cut each ball of dough into fourths. Roll each piece into a circle about the size of a dinner plate. 

  4. Put a 1/2 cup or so of filling into the middle of each circle of dough circle. (You can add other things in at this point - pepperoni, olives, etc. - if you haven't already added them to the filling) Fold the dough circle in half and pinch the edges together tightly to make a wedge-shaped calzone. 

  5. Press lightly on the calzone to squeeze the cheese down to the ends. 

  6. Mix the egg yolks up with a little water and brush the egg wash over the top of the calzones. 

  7. Grease and flour a large pan (or use corn meal or bread crumbs instead of flour). Lay the calzones on the pan, leaving some room for them to expand a bit. 

  8. Bake about 18 minutes, until the tops are golden brown. Serve with hot marinara sauce for dipping.  

What’s for supper? Vol. 278: (val)Challah Rising

Happy mid-January! I don’t know about you, but I finally worked up the nerve to get up on the scale, and I have gained ten pounds over Christmas! Ten pounds, hooray! Wait, I mean, ten pounds, booooo.  And I’m very annoyed at myself. But I know how to lose it, so, away we go. 

Here’s what we had this week:

SATURDAY
Damien’s birthday!

The kids had, I think, chicken nuggets. The adults went to The Winchester, and it was good. 

SUNDAY
Linguine and ragù, bread

Damien made a beautiful savory pork and veal ragù using this Deadspin recipe

It’s always tasty, but this one was especially good. This recipe has hardly any tomato in it. Not that there’s anything wrong with tomato; it’s just very different from a typical red sauce with meat thrown in. Very different indeed.

MONDAY
Meatball subs, veggies and dip

My meatballs are like me, large, uninspired, and soft in the middle. I did throw a bunch of Worcestershire sauce in there to jazz them up, which resulted in them being salty. Hey, it’s hot meatballs in January. Nobody complained. 

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I’m pretty aggressively shoving vegetables back into our diet after a very vegless Christmas season. 

TUESDAY
Beef barley soup, challah

It was fuh-reezing out — actually far below freezing — and just raw and bleak and rotten, so a good day for a hearty soup and some bumptious, golden bread. 

This soup starts with carrots, onions, and garlic, and then beef, then tomatoes, then beef broth and wine and plenty of pepper, and then barley.

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I actually had a pouch of barley and lentils, and nobody noticed the lentils. I also added an extra cup of wine, which was not a bad idea. I forgot to take a photo, so here is some soup of ages past:

The day was frigid but sunny, so I put the challahs out for their second rise in a sunbeam on the table, where they all but rang a bell and demanded another strawberry daiquiri from the pool boy. 

They came out of the oven looking like respectable matrons, though

and everyone was pretty happy, and nobody pointed out that part of the middle was extremely damp and heavy and totally could have used another 6-7 minutes in the oven.

Next time I’ll bake it longer. I’m actually thinking of trying some different recipes, though. Here’s mine:

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The flavor is exactly what I want, and the texture of the bread inside is perfect (when it’s well-baked), but I would like the crust to be a little more crisp. Any recommendations? Or would it help to knead it longer or something?

WEDNESDAY
Pork bulgoki with nori and rice, sesame broccoli

It’s been a while! This is a cheap, easy Korean dish with lots of flavor and lots of heat. Literally “fire meat,” made with that wonderful gochujang, plus honey, sugar, garlic, and soy sauce, and whatever pork is on sale (you can use it on beef, too). I sometimes marinate ribs or chops and grill them whole, but today, I cut . . . some kind of giant pork hunk, I wasn’t paying attention . . . into thin strips.

I threw a bunch of onions and baby carrots in the food processor, rather than doing matchstick carrots like I usually do, and I liked it this way, with the carrots cut thin. Marinated several hours before stir frying on the stove in a little oil. 

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I also . . . and I still can’t even believe this  . . . did not crowd the pan when I cooked the meat. I used two big skillets and I cooked the food in batches, transferring it to a dish in the oven as it finished, so it had a chance to brown up a bit, and it didn’t end up coddling itself to death in its own moisture. 

I made a big pot of rice in the Instant Pot and roasted a tray of sesame broccoli, and served the meat with sheets of seaweed. You pull off a square of seaweed and use it to grab up a little meat and a little rice, and you pop the bundle in your mouth.

So tasty and lovely. You can also use lettuce instead of seaweed. If you made the gochujang sauce spicy, it’s definitely good to have something green to cool your tongue a bit. 

I also made a tray of sesame broccoli, easy peasy. 

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Few things give me more satisfaction than making three different dishes that are all hot and ready at exactly the same time. 

THURSDAY
Pizza

One cheese, one pepperoni, one olive, and one with feta, ricotta, fresh-shredded parmesan, olives, red pepper flakes, garlic powder and oregano, artichoke hearts, red onion, fresh garlic, and anchovies. The cat was watching closely and I realized I was blocking his food dish. Poor little kitty cat! So I moved the pizza aside. He promptly jumped up on the counter and ate an anchovy right off the pizza! I don’t know why this surprised me so much. I guess I spend a lot of time with the dog, who would have done exactly the same thing, except he would have been furtive about it. The cat is too dumb to be furtive

I also got the idea to brush the crusts with olive oil and sprinkle them with garlic salt. I got this idea from Domino’s. Domino’s has been on my mind lately because the only local one burned down last week (actually the bar next to it burned down, and the whole building is a total loss). Some people heard fire engine sirens, but others heard it for what it truly was: A shrieking judgment directly from heaven, calling down doom on the heads of disorganized moms who have been getting through the day by telling themselves that if it all goes to hell by 6 PM, we can just order Domino’s. 

Anyway, here is the pizza. It was delicious. Yes, I cut it like a sociopath.

The oil and garlic salt really didn’t make a difference on the crusts, though, to my disappointment. This may have been because I did it in the morning and the pizza had several hours to sit before it baked, so the dough had risen more than usual before baking, and maybe the effect was kind of dispersed. Next time, I’ll do it right before I put it in the oven. 

FRIDAY
Tuna noodle

The kids requested this when I was feeling weak, so I agreed. I actually kind of like this meal. I guess it’s mostly the draining of the tuna I resent. When I worked at Subway, we would drain vast quantities of canned tuna by squeezing it by hand in a giant colander. That was one of the best jobs I ever had. But I guess it was only fun to hand-squeeze tuna if I was getting paid. [makes note under “ideas for only fans”]

Well, here are the recipe cards for the week! I’m starting my second full day of not eating things just because they are sitting on the table and nobody else is eating them. Who’s with me?

 

Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 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.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. 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.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

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. 

 

Challah (braided bread)

Ingredients

  • 1.5 cups warm water
  • 1/2 cup oil (preferably olive oil)
  • 2 eggs
  • 6-8 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 1.5 tsp yeast
  • 2 egg yolks for egg wash
  • poppy seeds or "everything bagel" topping (optional)
  • corn meal (or flour) for pan, to keep loaf from sticking

Instructions

  1. In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.

  2. In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.

  3. (If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)

  4. Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.

  5. Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.

  6. Cover again and let rise again for at least an hour. Preheat the oven to 350.

  7. Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.

  8. Bake 25 minutes or more until the loaf is a deep golden color.

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. 

 

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. 

What’s for supper? Vol. 268: The eleven silly eaters

Wasn’t that a long week? We’ve almost made it!  Here’s what we ate this week: 

SATURDAY
I think burgers?

Saturday we also made Mrs. Peters’ birthday cake. This is from the delightful book The Seven Silly Eaters, which I was not yet familiar with when I wrote about positive portrayals of large families in literature.

In the book, this nice mom ends up catering to her seven picky kids more and more, and every day makes each of their favorite foods: applesauce, bread, eggs, milk, lemonade, and oatmeal. One night, exhausted, she realizes it’s her birthday tomorrow. She assumes the family has forgotten, but they haven’t, and the kids sneak downstairs to make their favorite foods for her as a surprise. But it’s harder than it looks, and they end up mixing all the foods together and hiding the mess in the still-warm oven overnight — and Mrs. Peters wakes up in the morning to discover the combined foods have transformed themselves into a delicious birthday cake for her (and from that day forward, the kids all pitch in with the cooking).

It’s a very cute story in non-irritating rhyme with a satisfying end, beautifully illustrated by Marla Frazee. The story and the illustrations both show an understanding of both the delights and the trials of family life. 

Last week, when Corrie was home with a sniffle, she decided to make the cake as described in the book,

with predictable results.

I even left it in the oven for many hours at a very low temperature, just like in the book, because I uh forgot it was in there.

As written, the ingredients could not, of course, actually make anything like a delicious cake; but the author, Mary Ann Hoberman, did put together a recipe based on the story, so that’s what we decided to try on Saturday. 

It turned out . . . okay.

It was exceedingly wet. Like, juice ran out when I turned the cake out of the pan. The flavor was pleasant enough, sort of like apple-y bread pudding. You couldn’t really taste the lemon, but the egg taste was prominent. 

It was unclear if you were supposed to use cooked oatmeal or oats. Possibly using oats would have given us different results, but it did say “oatmeal” in the recipe. I also underbaked it, because I was so afraid of overbaking it, which I always do with cakes. Anyway, I didn’t yell very much when we were baking, and Corrie was pleased with her cake. Actually, she quit halfway through, even though it was her idea, and Benny stuck it out through to the end. And that’s our story. 

I guess that’s our third fictional dessert, really, if you count the Earl Gray tea cake being something like an Amelia Bedelia cake, and the several lemon meringue pies we have made, also inspired by Amelia Bedelia. We have no plans to dip fish in chocolate as yet, although I spent a lot of time thinking about it as a child.

SUNDAY
Normal tacos

I was sick as heck on Sunday and went ahead and used Instacart for the weekly shopping like a millionaire. I hate Instacart. Last time we used it, the gal pestered me for every last thing (me substitute blueberry yogurt instead of mixed berry yogurt? YES, THAT’S FINE) and then delivered $260 worth of groceries to a fence company down the road (I mean a literal fence company. They don’t fence for anybody nefarious, as far as I know) and it took a full day to figure out what happened to the food, and almost a week to get my money back.

This time, the shopper did a pretty good job, but we still ended up with stuff like three peaches instead of three three-pound bags of peaches, and some kind of unexpected chicken, and (ptui) lean ground beef, and five cans of sour cream and onion Pringles.

Excuse me, Stackerz. Oh, did the kids carry on about how ridiculous that was! All those sour cream and onion Stackerz! Actually, I’m not telling them this, but that’s exactly what I ordered: Five cans of sour cream and onion Stackerz. I was sick and didn’t feel like clicking around to get a variety of different flavors, sheesh. It’s like a children’s book in here. Fussy fussy. 

MONDAY
Chicken tortilla soup, giant quesadilla slab

I was feeling a little better — well enough to make soup, sick enough to crave soup, especially soup that gets you right between the eyes. I love this chicken tortilla soup from Two Sleevers.

I gathered up the very last of the outdoor tomatoes and put them in the food processor along with onion, lots of garlic, several chipotle peppers in adobo sauce, a giant jalapeño, and a ton of cilantro, and some salt, and you get this wonderful pungent base

and you sauté that in oil. I did it right in the Instant Pot, nice and easy. Oh my land, the smell. 

Then you throw in your tortillas and chicken and some water and cook it until the chicken is shreddable.

And that’s it. I was going to put some beans and corn in there, but I wanted to appeal to as many silly eaters as possible.

We had it with a nice dollop sour cream, plus avocados and more cilantro, and I think some people had shredded cheddar cheese.

Just great. This soup has a sneaky little punch that builds up as you eat it. Really good for people with head colds. 

I knew several people would be sad we were having soup for supper, and corn muffins would just make them sadder, so I made a giant baked quesadilla slab.

Spray the pan, put on a layer of overlapping tortillas, lots of shredded cheese, and another layer of tortillas, then drizzle on some olive oil and sprinkle on some chili lime powder, and bake at 350 until the cheese is melted and the edges are crunchy. Carve into pieces with the pizza cutter. Boom.

Everyone likes it and it takes about three minutes to throw together. Nice easy side for soup, and they can’t moan at you for making just soup for supper. 

TUESDAY
Chicken burgers, chips, misc.

Strange burgers, weird burgers. I also decided I was going to clean out the fridge and make a giant, attractive charcuterie board of all the miscellaneous leftovers that are crammed in there making my life miserable. In my head, we had all sorts of delectable deli treats and wonderful cheeses, crisp vegetables and appealing tidbits just begging to be appreciated. In reality, there was six or seven dented, half-frozen hardboiled eggs, a handful of horrible blackened avocado in a sandwich bag, a large amount of rancid salami in various sizes and also some rancid gabagool, and some cold leftover tortilla slab, which . . . I mean, I will eat it cold, but I am not everybody. I laid it all out on a tray, smiled at it, scowled at it, and slid it into the garbage, and put out five cans of sour cream and onion Pringles, excuse me, Stackerz. I’ll show you a silly eater. 

One of these days I am going to do something about the grout on my dining room table. But not today. Today, I’m not even going to bother sweeping the crumbs off before dinner. 

WEDNESDAY
Asian meatballs, rice, raw broccoli

When I first discovered this recipe

Jump to Recipe

I loved it so much. It was such a revelation. Lighter than normal meatballs, versatile, tangy, easy, exciting. Then I made it a few more times, and it turned on me. I don’t know what happened, but the last three or four times I’ve made it, it just wasn’t any good. 

This time, I was determined to do everything carefully, use all the freshest ingredients, prep everything fastidiously in the food processor, measure everything meticulously, and time it precisely. The verdict: Still not that great! Way too salty, for one thing. So I have changed the salt from a tablespoon to a teaspoon. But it seems like the problems go deeper than this, and I cannot understand why. It grieves me. I want to retvrn but I don’t know how.

I did eat four meatballs, dipped them in soy sauce, because that’s what you do when something’s too salty. We also had rice and raw broccoli. 

THURSDAY
Pizza

One cheese, one olive, one pepperoni, and one with sliced garlic, roasted red peppers, and anchovies. 

Very nice balance of sweet and savory. Damien and I are thinking we will try a fennel, pepper, and anchovy pizza next; won’t that be nice? Ooh, maybe some spinach. I don’t know about the fennel and spinach together. 

I also took my final crack at that soup, for lunch, and it will still magnificent. Look, it looks like tomato galaxy. 

Of course there were plenty of rather gravid tortilla strips lurking beneath the surface, and lots of shredded chicken. The recipe calls for chicken breast, which certainly shreds easily, but I think I’ll use thighs next time, for a little more flavor.

FRIDAY
Pigsnetti

That’s what one of my kids used to call “spaghetti.”Isn’t that crazy? So much harder to say that “spaghetti” or even “puhsketti” like a normal human child. 

***

Well, I guess the only recipe card I have is the Asian meatballs, which don’t exactly come with a ringing endorsement this week. Maybe you’ll have better luck somehow. 

Vaguely Asian meatballs with dipping sauce

Very simple meatballs with a vaguely Korean flavor. These are mild enough that kids will eat them happily, but if you want to kick up the Korean taste, you can serve them with dipping sauces and pickled vegetables. Serve with rice.

Servings 30 large meatballs

Ingredients

  • 2.5 lbs ground beef
  • 1 sleeve Ritz crackers, crushed finely
  • 1/3 cup soy sauce
  • 1/2 head garlic, minced
  • 1 bunch scallions, chopped (save out a bit for a garnish)
  • 1 tsp kosher salt
  • 1 Tbsp ground white pepper

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

  2. Mix together the meat and all the meatball ingredients with your hands until they are well combined. Form large balls and lay them on a baking pan with a rim.

  3. Bake for about 15 minutes.

  4. Serve over rice with dipping sauce and a sprinkle of scallions.

What’s for supper? Vol. 266: Ready or not, soup season!

Hup! Here we go! Here’s what we ate this week:

SATURDAY
Sandwiches and fries

Damien brought home some baguettes and and assortment of deli meats and cheese and some jarred peppers and things. Very tasty. Forgot to take a picture. 

Which reminds me, people complain about Twitter, and sure, it can be rough, but there’s also this:

SUNDAY

Nobody can remember what we had on Sunday. It has been erased from the books, wiped clean from the slate, carved clear of the tablets of history. Probably burgers.

Oh, now I remember: Sunday I was picking up Lena from Granite State Comiccon. She did really well, selling prints, stickers, and masks. I happen to have one of her stickers on my laptop

and these apparently sold very briskly. I’ll let you know when she gets her Etsy store restocked. 

MONDAY
Beef barley soup, pumpkin muffins

Corrie has been begging for beef barley soup and Benny has been begging for pumpkin muffins, so even though it was in the mid 70’s, I caved. The leaves are changing, the ducks are flying south, there’s a fog rolling across the dried grass in the mornings, and people who live within a mile of actual corn fields are paying $7.88 for disinfected stalks of corn from Walmart to attach to their porches with zip ties. Sounds like soup weather to me. 

The beef barley soup turned out very nice, although I forgot to buy mushrooms. I made it on the stovetop, but here is a recipe you can easily make in the Instant Pot if you’d prefer

Jump to Recipe

I also made about 18 pumpkin muffins, and they turned out a little weird. The can of pumpkin I was counting on turned out to be pumpkin pie mix, which already has spices and sugar added to it, plus who knows what else. 

(It’s a good, reliable, hearty recipe IF you use actual just plain canned pumpkin! Jump to Recipe)

Then I didn’t help matters by somehow bobbling the hot pan and dumping every single muffin out onto the oven floor, which is currently foul and horrible. So a bunch of them got charred and a bunch of them picked up miscellaneous oven crap, and they weren’t sweet enough, and they had a weird texture, more like cake than muffins, but somehow not in a good way. 

Corrie has been putting them in her lunch every day, though, so it wasn’t a total loss. Her lunch gets inspected because there is a kid with a nut allergy this year, so either the teacher is impressed that I bake a lot, or the teacher is horrified that I’m sending my kid to school with charred pumpkin lumps, not sure which. 

TUESDAY
Chicken burgers, chips, veggies and dip

A very deluxe meal, as you can see.

I’ve been putting bowls of fruit on the table, to dissuade myself from eating chips. It works, in the sense that I eat fruit with my meal, and then go back after supper and eat everybody’s leftover chips. 

WEDNESDAY
Chicken soup with matzoh balls, challah, Earl Grey cake with vanilla bean frosting

Clara’s birthday! She requested this coziest of meals. I more or less followed my mother’s recipe for chicken soup, and the recipe on the can for matzoh balls. I made the soup the day before, so it could cook all day long and get very rich and golden. Forgot to take a pic of the finished soup, but here it is being made. I used just some legs, plus carrots, celery, onions, dill, and parsley, and lots and lots of simmering time:

I made two big challahs and they turned out pretty nice. It was chumid as chell, which maybe made the loaves a little flabbier than strictly necessary, but they were pretty good. 

The Early Gray tea cake from Liv For Cake was quite a project. I am not much of a baker, and have long since resigned myself to making box cakes for most birthdays. I followed this recipe slavishly, though, and it came out well. Maybe a little dry; I guess I baked it a hair too long. And my oven really needs leveling!

You have to make tea milk and add that to the batter, as well as adding ground tea. You can also make tea syrup to brush over the baked cake, which I ended up not having time for. Very pleasant, cozy, old fashioned flavor, almost citrusy, not too sweet, and the cake has a very fine grain. 

The vanilla bean frosting that goes with it was also a little more labor intensive than I normally attempt, and I will be honest, it didn’t taste that spectacular to me. You cream egg whites and sugar, then whisk them over a double boiler, then put them back in the stand mixer and keep whisking until they are stiff, then add in the butter and vanilla bean paste. The texture is extremely light and has a creamy flavor — like it tastes like there is cream in it — but it also tasted like shortening to me, which was pretty disappointing, since the actual ingredients (unsalted butter, vanilla bean paste) were actually pretty expensive. Maybe I just don’t like buttercream that much. Everyone else liked it, and it was very easy to work with. 

For some reason I got the idea to make a Great Wave off Kanagawa cake.

I guess the sort of frothy buttercream looked wavy. If I had planned ahead, I would have bought some nonpareils for the foam, but I just piped it in with a sandwich bag and a butter knife. I forgot to put the boat in. Anyway, Clara liked it. 

THURSDAY
Pizza

Damien made pizzas. He tried toasting the pepperoni before adding it to the pizza, just to give it a little extra crunch. I didn’t try any, but he said it was good, not spectacular. He also made one cheese, one pepperoni, and one with anchovies, artichoke hearts, and garlic. Guess which one I held out for.

FRIDAY
Penne

The kids requested pasta that is shaped like tubes, in sauce that comes in jars. That I can do.

And now I’m excited, because my Foley mill arrived in the mail!

This is a lovely little machine, very well designed. It clips onto the side of a pot or bowl, and when you turn the crank, the high end of the inside blade catches food underneath it and forces it down through the little holes as it turns, so it crushes it and also sorts out the seeds and skins and whatnot; and at the same time, a little pin turns on the bottom

to keep it clear as you work. Very nice. 

I bought it from eBay, to replace the food mill I threw out at some point last year. I guess I was doing some kind of kitchen purge and thought, “What is this dumb thing taking up space? I can’t use it more than once a year!” Well guess what, stupid? Here we are at the one time of year when I want to make applesauce, and a food mill is really the only thing that works. I like to cook the apples with the skin and cores in, and then strain them out afterward. You can do it with a sieve, but it’s horrible work and takes forever, and a food mill is just fun to use. Our terrible little apple tree also has plenty of terrible apples on it this year. They’re not really good for anything else besides apple sauce, but they have an intriguing smoky flavor that makes very pleasant sauce. The tree’s name is Marvin.

If you’ve never made your own apple sauce, it’s super easy, and a good way to use the million apples your toddler took one bite of and then discarded. Cut them into quarters, leaving on the skins and cores, and put them in a big pot with an inch or two of water on the bottom. Cover loosely and let it simmer for . . . okay, I don’t remember how long. Maybe forty minutes? Long enough that, when you poke the apples, they don’t resist at all, but collapse into mush. (Softer apples, like Macintosh, are best for applesauce, obviously.) Then you dump everything into a food mill (or sieve) and crush out all the skins and cores.

Add however much sugar and cinnamon you like, and a little butter, and stir. That’s it. Best applesauce you’ve ever had, and the smell is heavenly.  Warm, rosy homemade applesauce with a little vanilla ice cream on top will bring tears to your eyes.

You can also trim the cores and peels off first, and then you can just use a blender or whatever to make the apples into sauce, but the flavor and color won’t be nearly as nice. 

And that’s it! Headed out to adoration in a bit. Praying for you all, cheese bags. 

 

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. 

 

Challah (braided bread)

Ingredients

  • 1.5 cups warm water
  • 1/2 cup oil (preferably olive oil)
  • 2 eggs
  • 6-8 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 1.5 tsp yeast
  • 2 egg yolks for egg wash
  • poppy seeds or "everything bagel" topping (optional)
  • corn meal (or flour) for pan, to keep loaf from sticking

Instructions

  1. In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.

  2. In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.

  3. (If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)

  4. Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.

  5. Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.

  6. Cover again and let rise again for at least an hour. Preheat the oven to 350.

  7. Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.

  8. Bake 25 minutes or more until the loaf is a deep golden color.

 

What’s for supper? Vol. 257: Something you didn’t know about Charles Bronson*

Happy Friday! I forgot I promised to take the kids to the library! Does anybody want to take the kids to the library for me!!!

Here’s what we ate this week:

SATURDAY
Pizza

According to my camera roll, on Saturday I made a pizza that had black olives, fresh garlic, red onion, ricotta, artichoke hearts, parmesan, and anchovies on it. Sounds like a good idea.

As I was making it, they announced on the radio that they were sentencing the guy who put razor blades in that same brand of pizza dough (Portland Pie, which is wonderfully elastic) a year ago. I forgot about that! What the heck? You should be able to trust pizza. 

SUNDAY
Shrimp cocktail, steak, baguettes, strawberry shortcake

Fadder’s Day. Damien wanted to cook, and I graciously allowed it. He made a spice rub for some steaks and grilled them outside, and they were juicy and scrumptious. Man knows how to cook a steak. 

He requested strawberry shortcake for dessert, and my baking skills are kind of unreliable, so I bought some supermarket poundcake. He likes the strawberries mashed with a little sugar and almond extract, and fresh whipped cream. 

And it was a good idea!

MONDAY
Steak nachos and baby nachos

We had tons of steak left over, and the spice rub turned out a little more Mexicany than anticipated, so it naturally lent itself to becoming nachos. I try not to stand in the way of these natural processes. I cut up the meat and spread it over tortilla chips, topped it with jalapeño slices and lots of cheese, and heated it in the oven to melt the cheese, then served it with salsa and sour cream.

I also made a tray with chips, cheese, and completely unseasoned ground beef, for the GIANT BABIES whom we allow to live in our house. 

TUESDAY
Chicken parm sandwiches, grapes

One of the kids had a sudden memory of this sandwich and became obsessed, so I was happy to oblige, especially since her memory included frozen breaded chicken patties and jarred sauce. 

Bottom bun, chicken, a basil leaf or two, a slice of provolone, and a scoop of hot sauce, top bun. Give it a minute to melt the cheese, and you’re off to the races, by which I mean you’re eating a hot, tasty sandwich.

WEDNESDAY
Grilled chicken, Greek salad, pita and yogurt sauce

I didn’t have a clear plan for this meal, but it worked out very nicely indeed. I made a salad out of grape tomatoes, baby cukes, red bell peppers, black and kalamata olives, feta cheese, red onion, and fresh parsley, glugged on some olive oil and lemon juice, and sprinkled salt, pepper, and oregano over it. SO GOOD.

So summery and refreshing, cool and crunchy, and also cheerful and pretty. A kid-pleaser, too. 

Jump to Recipe

I broiled the chicken and sliced it up, and I folded up the chicken and a scoop of salad in some pita bread with lots of highly garlicky yogurt sauce.

Jump to Recipe

And more greek salad on the side.

THURSDAY
Muffaletta sandwiches, fries

Finally a chance to use the food processor my friend Tina gave me when my old Salvation Army one finally crapped out! It is a Cuisinart, and my friends, it means business. I came pretty close to puréeing the olive salad before I realized what I was doing. I’m going to have some fun with this machine. 

The olive salad was black and kalamata and manzanilla olives, some giardiniera, some roasted red peppers, parsley, olive oil and red wine vinegar, and I forget what else. We have a lot of little almost-empty jars of things, and olive salad became their destiny, and a glorious destiny it was.

I used baguettes sliced the long way for the bread, and for the fillings, ham, two kinds of salami, prosciutto, and provolone, and then some uncanonical smoked turkey and muenster, which was on sale. 

There was plenty of Greek salad left over, so I had that instead of fries.

Make sure you tell everybody: I had that instead of fries.

FRIDAY
Salmon burgers, broccoli slaw

Every so often, I re-discover that individual portions of frozen salmon are actually about the same price as frozen battered whateverfish fillets with a man in a yellow raincoat on the box. So I bought a dozen or so, and now I guess I have to cook them. Looks like we also possess some potato chips, which I will no doubt not eat, except maybe a few. 

I have some kaiser rolls, and I intend to make a tartar sauce with, I don’t know, mayonnaise and fresh dill, I guess pickles and . . . sugar? I don’t know. Pepper. 

I also have some broccoli, which I have been threatening all week to turn into broccoli slaw. That was Charles Bronson’s real name, you know. Karol Broccoslaw. He changed it on Ellis Island. 

 

*because it’s not true

Greek salad

Serve with grilled chicken, pita, and yogurt sauce

Ingredients

  • 3 pints cherry or grape tomatoes, halved
  • 3-4 red or yellow bell peppers, cut into bite-sized pieces
  • 1 sm red onion, diced
  • 2 cucumbers, cut into bite-sized pieces
  • 2 6-oz.cans black olives, drained
  • 12 oz kalamata olives, pitted
  • 8 oz feta cheese, cubed
  • 1/2 cup fresh parsley, chopped
  • salt, pepper, dried oregano
  • lemon juice, olive oil

Instructions

  1. Mix together vegetables, olives, and cheese.

  2. Drizzle with lemon juice and olive oil to taste and salt, pepper, and oregano to taste. Stir to combine.

 

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. 

What’s for supper? Vol. 251: Viva la vacuna!

Friday again! What do you know about that!

Before we go any further, feast/shield your eyes on this:

Clara made Moe a Frasier cookie cake for his birthday. AS ONE DOES. 

With extra cookies. 

SATURDAY

I think the people at home had burgers, but Lena and I went OUT for burgers, because it was her birthday (kindofalongtimeago) and we finally managed to go out (and ate outside, since Lena’s not fully vaccinated yet). We both had teriyaki burgers with pineapple. Not bad! The burger didn’t taste much different than normal, to be honest, but it was tasty. I guess I forgot to take a picture. There were a lot of distracting dogs going by. 

This being the world’s swankiest birthday celebration, after we ate, we went to the dollar store, and then we went to see the new Mortal Kombat movie (the theater was almost empty and we wore masks. doot-do-doo, normalizing continued caution, doot-do-doo). We LOVED the movie. It was so gleefully stupid.

Haha, I forgot about the part where the guy stabs the other guy with a knife made out of his own quick-frozen blood! Quite a few funny moments, some well-done fight choreography, and it had a kind of dumb-innocent sweetness. Of course it was insanely violent, because it’s Mortal Kombat, but if you’re okay with that and want to be cheered up, I recommend this movie. 

Oh, and we played a dinosaur shooting arcade game. Happy finally birthday, Lena!

Also, don’t tell anyone, but unless we’re in the throes of COVID-20 by then, we’re going to see Hadestown in November. !!!!!

SUNDAY
Shrimp skewers, steak, fresh bread, key lime pie

Mother’s day! We do have a lot of celebrations around here. My family has gotten pretty great at mother’s day. I was showered with thoughtful gifts, went to Mass, went for a run, spent most of the day gardening (well, mostly installing a new mailbox, which I did so boneheadedly that I don’t even want to remember it), and then Damien grilled up a feast, and we ate outside while looking at my new flowers. 

People always say “You deserve to be pampered!” and I always say “do not consider what we truly deserve” but anyway the shrimp and steak were wonderful, and so was the pie, which Clara made using this recipe

and I had a truly lovely day. 

MONDAY
Vemonter sandwiches

Always popular. Ciabatta rolls, a few thick slices of roast chicken, a thick slice of sharp cheddar cheese, bacon, green apple, and honey mustard. 

I had the brilliant idea to use the pineapple corer on the green apples, but I could only find one piece of it. So I used it anyway, which resulted in this Escher apple

and a slightly mangled hand. I continued using it for five more apples, because I’m the kind of person who keeps going “ouch!” but then sticking my hand in there again.  

TUESDAY
Pork bibimbap

It’s been too long for this champion of all bowl dinners. Someday I will have authentic bibimbap, but I’m pretty happy with the version we’ve come up with. Everyone gets bowl of rice, and you heap on meat with lots of sauce, various fresh and pickled vegetables and crunchy noodles, and slap a fried egg on top. The sauce seeps down, the egg yolk trickles down, you have layers and textures and all kinds of mingling of cool and spicy and savory and mellow, and it’s just scrumptious. Pure happy food. 

I had mine with sugar snap peas, baby pea shoots, crunchy noodles, plenty of spicy sauce (new recipe below), and sesame seeds. Normally, I’m opposed to sharing photos of half-eaten food, but look how beautifully the egg yolk made its way to the bottom and mingled with the rice: 

Every time I make this meal, I prowl about the world seeking a new recipe for the meat. This time I marinated it in a standard mixture of brown sugar, red pepper flakes, minced garlic, kosher salt, and pepper, seared it in oil, deglazed the pot with a little water, then put it in the slow cooker for 6 hours, and shredded it.

It was tasty, juicy and not too spicy for the kids. But the sauce I made with it was va va voom. Very spicy and warming. Here’s the recipe card:

Jump to Recipe

Oh, I suggest frying the eggs in oil, rather than butter, to give them a nice crisp, lacy edge.

WEDNESDAY
Pizza

Last week, Rebecca in the comments mentioned she made a pizza with artichokes, bacon, and blobs of pesto, and man, did that sound good, so Damien went and did likewise, plus sun dried tomatoes and some fresh parmesan shreds on top of the mozzarella.

He also made one with onion, feta, fresh garlic, and fresh parmesan, for a total of three cheeses, three cheeses! So good. And if you play your cards right, you can have three pieces of pizza and still come in at a calorie deficit for the day. WHICH I DID.

THURSDAY
Mexican beef bowls

A very fine meal. I didn’t go bananas with the toppings, as I sometimes do, with roast corn and corn chips and spicy beans and whatnot, but there was a big pot of rice, lots of well-marinated beef strips, sautéed peppers, cheese, sour cream, and cilantro. Here’s the recipe for this lovely piquant marinade:

Jump to Recipe

Here’s a beef bowl photo from ages past:

HOWEVER, Damien and I hit two full weeks after our second shot on the very day that the CDC announced that such people could do pretty much whatever they want! So we set dinner on the table for the kids, look’d at each other with a wild surmise—and went to the Winchester, I mean Chili’s.

Look, we really like Chili’s. It’s cheap, the food looks exactly like the pictures on the menu, the waitresses has no interest in forming a relationship with you, and this particular Chili’s boasts a beautiful view of part of Home Depot and a tree. I had grilled salmon, rice, and broccoli and kind of a lot of margaritas, went to lie down, got a little cussy on Twitter, watched the Sopranos, and went to bed. ¡Viva la vacuna!

FRIDAY
Spaghoot

Kids 12 and up are getting the first shots today! The older kids are getting their second ones next week. Full immunity by the beginning of summer vacation, you guys. Little by little, we’re getting there. 

 

Spicy sauce for bibimbap, etc.

Drizzle this over any meat or dish that needs a bump in flavor. A little goes a long way! Adapted from the New York Times cooking section

Ingredients

  • 1 Tbsp olive oil
  • 5 cloves garlic, crushed
  • 2 inches fresh ginger, grated or minced
  • 1/3 cup gochujang
  • 1/4 cup soy sauce
  • 2 Tbsp mirin (can substitute sweet red wine)
  • 2 Tbsp honey
  • 1 Tbsp rice wine vinegar
  • 1 tsp fish sauce
  • 1 tsp sesame oil

Instructions

  1. Heat the olive oil and lightly sauté the garlic and ginger.

  2. Add the rest of the ingredients, stir to blend, and continue cooking at medium heat for several minutes until they are thickened.

 

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.

What’s for supper? Vol. 248: Chomp!

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:

SATURDAY
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.)

SUNDAY
Pizza

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. 

MONDAY
Omelettes, sausages

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. 

TUESDAY
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. 

WEDNESDAY
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. 

THURSDAY
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

FRIDAY
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 use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

  • 1 cup brown sugar (or less if you're not crazy about sweetness)
  • 1 cup soy sauce
  • 1 Tbsp red pepper flakes
  • 3-4 inches fresh ginger, minced
  • 6-8 cloves garlic, minced
  • 3-4 lb2 ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.

  2. Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.

  3. Serve over rice and garnish with scallions and sesame seeds. 

 

5 from 1 vote
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Sautéed asparagus and sugar snap peas

a simple vegetable side dish you can make in a few minutes

Ingredients

  • 1 lb asparagus
  • 3/4 lbs sugar snap peas
  • 2 tsp oil for cooking
  • salt, pepper, red pepper flakes to taste

Instructions

  1. Cut the white ends off the asparagus and chop it into 1-inch sections

  2. snip the stems off the sugar snap peas. Cut them in half if you like.

  3. 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. 

Ingredients

  • 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.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. 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.

  4. Add meatballs to sauce and keep warm until you're ready to serve.