What’s for supper? Vol. 154: Ragu! Sing it with me! Raguuuuuuu!

I think Corrie speaks for all of us when she says:

Here’s what we ate this week (with some links to Christmas baking and candy recipes at the end):

SATURDAY
Birthday! Stuffed shells, garlic bread, veg and dip, birthday cake

Sweet Benny wanted a rose-themed birthday. Easy enough. We made some giant paper flowers and hung them from the ceiling. Here it is, halfway decorated:

and the night before, Benny and I made some fruit roll roses.

She’s a wonderful kid to work with, and she never gets offended if you say, “Sweetheart, Mama’s ears are tired. Can you stop talking for a few minutes?” She just laughs and says, “Yeah, I like to talk.” Then she keeps talking.

I couldn’t find the Fruit by the Foot strips I was looking for, so we got regular fruit roll-ups, unrolled them, cut them into four strips, and pinched the ends together to make one long strip. Then we started rolling it up in a tight roll to make the center of the rose; then we rolled up the rest loosely, twisting and occasionally folding and smooshing the strip. I don’t know if I can describe it better than that. Some of the turned out more rose-like than others!

Then we stuck toothpicks in the bottoms and stuck them in the cake. I used a Wilton leaf tip to make the leaves, and added some dots for garlands on the sides. My first leaves, not too shabby!

She was delighted with her cake. When Damien put it in front of her, she just sat there, smiling and smiling.

She requested stuffed shells. I didn’t have my recipe in front of me, so I checked out the box. Let’s see . . . cottage cheese . . . zucchini . . . yeah, okay, this box is fired. I went and found my recipe. Recipe card at the end.

For a party activity, we made flower crowns. These were first graders, and they definitely needed some help from the moms, but I bet they could do it on their own the second time around. We made circlets out of wired pine garlands, then made standard tissue paper flowers with a little bell at the center, threaded through the pipe cleaner. (Yes, I still call them pipe cleaners instead of chenille stems. Take that!) We attached the flowers on with the pipe cleaners, then tied wisps of tulle to both sides of the flower just to add some poofiness, then tied ribbons to hang down the back. I didn’t get any good pics, but can probably do a tutorial if anyone is interested. Not a bad party activity, and the girls looked adorable, and ready for the Kentucky Derby.

SUNDAY
Roast beef sandwiches, chips

Damien roasted a couple of chuck roasts. He covered them in salt, pepper, and garlic powder, and seared them in very hot oil, about three minutes per side, then roasted them in a 325 oven for about 90 minutes. Then he let them rest for a bit, then sliced it up. We put it on rolls with horseradish sauce and provolone, and put them in the oven for a few minutes to toast up. I also had tomatoes in mine.

I had a jar of sliced pepperoncini, but they were a weird color, so I threw them out. Aren’t you glad I’m so tired I thought that was worth writing down?

MONDAY
Ham, mashed potatoes, peas, roast brussels sprouts

Me, sadly flipping through supermarket flyers: So . . . do you guys . . . maybe . . . want ham?
Benny: HAM. HAM. HAMANDMASHEDPOTATOESANDPEAS.
Me: Okay! But how about Brussels sprouts instead of peas, just to mix things up a little? Brussels sprouts are on sale right n-
Benny:

So that’s what we had. I also roasted some Brussels sprouts, because they were on sale and I like them.

Benny was irate.

TUESDAY
Sweet and sour chicken stir fry, rice

Clara had been asking for this meal, which I make very authentically by cutting chicken into pieces and cooking them, then adding steamed vegetables from a bag and sauce from a jar, and schlorping the whole thing over rice.

It was extra schlorpy, because I didn’t drain the vegetables sufficiently. I even found a few cans of water chestnuts in the cabinet. I took them out of the cans and everything.

Oh, I cooked the rice in the Instant Pot using the 1:1 method. Works every time. I like the IP for rice because it comes out nice and sticky, and you can make it ahead of time and just let it stay warm until you’re ready.

WEDNESDAY
Ragù on fettuccine, garlic bread

Damien started making his amazing ragù the night before, and this was the ragù that surpassed all previous ragùs. He uses this Deadspin recipe, and this time, he used a pound of pork, a pound of veal, and . . . hold onto your butts . . . a pound of pancetta, which he ground by hand.

He ran a bunch of onions, celery, and carrots through the food processor, and threw in a bunch of anchovies, wine, and olive oil, and a little tomato paste, and let it cook a good long time. I gained eleven pounds just smelling it.

It was fantastic.

I know it doesn’t look like much in this pic, but it’s one of those foods where the flavor just blooms inside your mouth. Can’t figure out if that’s a creepy thing to say or not, but it sure was exciting. Also, every time the kids asked what was for supper, I would sing out, “ra-GUUUUUUUUUU!” to the tune of Veggie Tales “Cebu,” and it really annoyed them. Ha ha!

THURSDAY
Pork ramen

Sometimes this gets pretty elaborate, but this time it was just cheapy ramen, some boneless pork ribs sautéed in olive oil with soy sauce and sliced, some sautéed mushrooms, chopped scallions, and soft boiled eggs. Oh, and crunchy noodles. Spicy sesame seeds and hot sauce.

I was starving, and this tasted like heaven. Salty, salty heaven.

FRIDAY
Tuna noodle for kids, possibly bouillabaisse for me.

I got some kind of frozen mixed seafood whatnot for like $4 a few weeks ago, and it’s calling to me.

Okay, that’s a wrap! Now, how about Christmas baking? Got anything good? I haven’t even thought about it yet, but I’ll probably make chocolate caramel nuts, which make good token presents. Here’s my post with a photo guide to the recipe from Smitten Kitchen. You really need a photo guide, because it goes through something like eleven alarming stages before things turn out fine at the end. This post includes links to other helpful basic December recipes, including fudge, nut brittle, buckeyes, and rum balls.

Hanukkah is over, but that’s no reason not to make rugelach, so here is my recipe and photo guide for that.

Finally, if you feel like you have to decorate cookies, here is a recipe for sugar cookie dough that you do not have to refrigerate. You can also use this dough recipe for beautiful stained glass cookies, which always impress. This post has some photos of the process.

 

Stuffed shells

Just a basic recipe. You can add meat to the sauce or spinach to the cheese, or anything that strikes your fancy. Serves about 10.

Ingredients

  • 2 12-oz boxes jumbo shells
  • 2 32-oz tubs ricotta cheese
  • 8 oz grated parmesan cheese
  • 4 cups shredded mozzarella, divided
  • 4 eggs, beaten
  • 1 Tbsp garlic powder
  • 2 Tbsp dried basil
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1/2 tsp nutmeg
  • 4-5 cups pasta sauce

Instructions

  1. Cook the shells in salted water, drain, and rinse in cool water. Mix them up with olive oil so they don't stick together.

  2. Preheat the oven to 350. Mix into the ricotta cheese all the seasoning, the parmesan, and 3 of the cups of mozzarella.

  3. Spread a little sauce in the bottom of an oven-proof pan or dish. Stuff each shell with about 1/2-1/3 cup of cheese filling and lay the stuffed shells close together.

  4. Top with the rest of the pasta sauce, and sprinkled the remaining mozzarella on top of that. Cover loosely with foil and cook for 45 minutes or longer, until it's bubbly. 

What’s for supper? Vol. 150: Now and forever, let it be meat

I see this is a milestone edition, #150. The only conclusion I can draw is I’ve finally hit upon a surefire way to make sure I stick with something: Let it be meat.

A little music, maestro!

I bless the day I found food
I want to stay around food
And so I beg you,
Let’s go and eat.
 
Don’t take this bacon from one
If fat must cling to someone
Now and forever,

let it be meat.

Each time we eat, love
I find complete love
Without this meatloaf, 
what would life be?
 
So never leave me starving
Tell me that’s beef you’re carving
And that you’ll always
Let me go eat.
Ahem. Excuse me. Here’s what we had this week:
SATURDAY
Sugar rub chicken thighs, brats, chips

Damien made supper. Good stuff. Chicken rub recipe card below.

SUNDAY
Cuban sandwiches, cole slaw, mangoes

Something I’ve been thinking about for a while, Cuban sandwiches. Damien roasted the pork in a low oven, and then I sliced it and layered it on sourdough bread with mustard, Swiss cheese, ham, pickles, and more Swiss, and then grilled and pressed it. YUHM.
The cole slaw was very basic, just cabbage, mayo, vinegar, sugar, and pepper. I just needed to not serve chips or fries for once. The mangoes were good.

Overall, too much sweet in this meal, but I somehow forced myself to eat it.
MONDAY
Sausage, mushroom, and cheddar omelettes, home fries
I occasionally make omelettes to order, which is a pain in the neck, but it’s the only way I can come up with a decent omelette for me and Damien: By screwing up many, many other omelettes first. It seriously takes at least seven tries before I know what I’m doing. The first one, I’m like, “Hurr? Is the egg supposed to be in the shell or out of the shell? And is this a pan that one operates with one’s elbows?”
But by the time I get up to the adult omelettes, I am clear: You let the pan heat thoroughly before dropping on plenty of butter; you tilt it to spread the egg out evenly; you sprinkle your fillings on the side that’s less cooked, so you can flip the more-cooked side over more easily; you wait a little bit longer than you think you should have to before folding it over; and you approach the folding part with confidence, even arrogance. Eggs know when you are frightened, and they retaliate by splurting, damn their eyes. Ha!! Because “ei” in German is “egg,” and . . . that’s not a joke. Never mind.

The home fries or oven potatoes or whatever you want to call them are always a hit: Scrub and cut potatoes into wedges, cut some onions into big wedges, and mix it all up with olive oil, salt and pepper, garlic powder, paprika, whatever. Roast ’em up.

TUESDAY
Zuppa toscana, apple pie

Tuesday was, of course, (ptui ptui) election day, and the sky wept. It was drizzly and gusty and miserable and so were we all, so it was a good day for soup. It’s such a simple recipe, and you can add whatever you like. I liked olive oil, sausage, onions, red potatoes, plenty of kale, mushrooms, chicken broth, plenty of pepper, and half-and-half thickened with flour. (Recipe card below.)
After I made the soup and read some political commentary, I felt an urgent need to make some apple pie. I used the Fannie Farmer crust recipe, and had some help from my trusty pastry assistant.
Fannie Farmer is usually an honest gal and a straight shooter, but when she says “enough dough for a nine-inch two crust pie,” she’s lying through her teeth. I know this, and yet that’s the dough I made anyway. So I ended up making an open-face apple pie and covering the apple’s nakedness with ice cream.
Thanksgiving is coming. Do you know the pie crust secret? You chill the butter and then grate it on a cheese grater. This makes it so easy to incorporate into the dry ingredients without overworking it. Of course some of us prefer to overwork it.
I don’t really have an apple pie filling recipe. We peeled, cored, and sliced apples until it looked like enough, then added some flour, sugar, and cinnamon and a little salt, then stirred it up and piled it into the dough in the pan.
Then we added some dots of butter on top.
I covered the pie with a metal bowl for most of it so it wouldn’t dry out, and then took it off for the final ten minutes or so to brown up the edge crust.

You know what, let’s call it a galette. That galette got et.

WEDNESDAY
Grilled chicken on salad greens with almonds, feta, and cranberries Dominos

Guess who splurged on boneless skinless chicken tenders to cook up easily, and then never put them in the freezer? Hillary! I mean me. I did it. And it went bad. So I sent Damien out for pizza. We all agreed that whatever it is they sprinkle on their crusts (it’s garlic salt), it’s delicious and wonderful. It’s garlic salt.

THURSDAY

Spaghetti and meatballs
I have five pounds of ground beef, but the moths had gotten into the breadcrumbs. That’s what I get for laying up for myself breadcrumbs on earth. So I used what panko crumbs I had, and then made up the rest with an entire jar of parmesan cheese. Yeah, I’ll be doing that from now on. Yuhm.
I make my meatballs in the oven on a pan with drainage (this is an old pic, but it demonstrates how much grease you miss out on when you cook the meatballs this way)
then I transferred them into the IP on slow cook with the sauce, and let it simmer all day.

I also threw in a bunch of leftover sliced mushrooms and some leftover sausage, and life was good, at least while we were eating.

FRIDAY
Quesdillas with jalapenos and scallions

Actually, we’re probably headed to Applebees, since my son is in Mama Mia and I remember how important the after-show party at Applebees is, but I sure don’t want to drive into town and back one more stinking time.
Oh, we also made soul cakes last week. It’s supposed to be for All Soul’s Day, but from what I hear, dead people stay dead all throughout the month of November, so we made them late. (recipe in link above)
Someone remarked that she’s impressed at how often I let the kids help out in the kitchen.
This is something of an illusion, like when you take a picture of yourself on the rare days your hair looks awesome, and then years later you look through pictures and think, “Aw, my hair used to look so awesome all the time!” I will let the little guys grate cheese or mix stuff occasionally, and I will lean on the older kids to finish up meals if I’m out of the house, but in general, I find it very stressful to have kids in the kitchen when I’m cooking.
However, I remember how it was The Fun To Crown All Funs to cook and bake when I was little, so I do force myself to do it occasionally.
We do soul cakes once a year, and I approach it as an activity for the kids that I help with, not as a baking project that I let them help me with. Soul cakes is a good recipe to do this with, as they really aren’t very good, so the stakes are not high. They are basically thick, soft cookies, and have a mildly spicy, cider-y taste. They’re not bad, but they’re just, you know, brown. Sift a little powdered sugar on top and eat them hot.
Anyway! Here are some pictures of the kids making them, which I am posting to make you feel like an inferior mother. They are pictured wearing their church clothes. Usually they dress in stained rags with trashy sequins and immodest Walmart leggings with holes in the knee. Still feel bad? Blame Hillary, why the shit not.
Here’s the recipe cards for the week:

Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

Cuban sandwiches

A spectacular way to use up leftover pork, but also worth cooking pork just to make these sandwiches

Ingredients

  • sturdy bread. We like sourdough
  • olive oil for grilling
  • pork roast, sliced thickly
  • sliced ham
  • mustard
  • Swiss cheese, sliced
  • sour pickles, sliced thinly

Instructions

  1. Make sandwiches in this order:
    Bread, mustard, cheese, ham, pork, pickles, cheese, mustard, bread.

  2. Brush grill and bread with olive oil. Grill sandwich for a bit, then press hard with something heavy. Turn and do the same on the other side. 

  3. If cheese isn't completely melted, put sandwich in a medium oven for a while. 

Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayp
  • 1 cup white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 




Zuppa Toscana

Ingredients

  • 2 lbs. sweet Italian sausages
  • 1-2 red onion(s), diced
  • 4 medium red potatoes, sliced thin with skin on
  • 8 oz mushrooms, sliced
  • 3 cups kale, chopped
  • 4 cups half and half
  • 9 cups chicken broth
  • 1 Tbsp minced garlic
  • olive oil for cooking
  • pepper
  • 1/2 cup flour

Instructions

  1. Squeeze the sausage out of the casings. Saute it up in a little olive oil, breaking it into pieces as it cooks. When it's almost done, add the minced garlic, diced onion, and sliced potatoes. Drain off excess olive oil.



  2. When onions and potatoes are soft, add flour, stir to coat, and cook for another five minutes. 

  3. Add chicken broth and half and half. Let soup simmer all day, or keep warm in slow cooker or Instant Pot. 

  4. Before serving, add chopped kale and sliced onions and cook for another ten minutes (or set Instant Pot for three minutes) until kale and mushrooms are soft. Add pepper. Add salt if necessary, but the sausage and broth contribute salt already. 

  5. This makes a creamy soup. If you want it thicker, you can add a flour or cornstarch roux at the end and cook a little longer. 

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. 

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

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

SATURDAY
Grilled ham and cheese, cheezy weezies

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

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

SUNDAY
Pork ribs, risotto, string beans

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

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

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

MONDAY
Ham, mashed potatoes, and peas

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

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

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

TUESDAY
French toast and sausages

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

WEDNESDAY
Pork nachos

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

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

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

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

THURSDAY
Cheesy chicken and red potatoes

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

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

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

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

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

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

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

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

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

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

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

Instant Pot Risotto

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

Ingredients

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

Instructions

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

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

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


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

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

Cheesy one-pan chicken thighs and red potatoes

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

Ingredients

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

Serve with whole grain mustard and chopped fresh parsley

Instructions

  1. Preheat oven to 450

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


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

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

    Serve with whole grain mustard and fresh parsley. 

What’s for supper? Vol. 146: Tutto il Formaggio

What did we eat this week? Oh, wait till I tell you.

Recipe cards at the end.

SATURDAY

On Friday and Saturday, l’uomo and I went away! We did! It’s our anniversary this month. Twenty-one years, my friends, and it gets better and better. We had three days and two nights at the beach — longer than we’ve ever been kidless together since the day we got married — and enjoyed ourselves immensely. But I’m only gonna tell you about the food.

First night, he had the surf and turf

and I had about a bathtub’s worth of lobster formaggio.

Sharp, creamy, and wonderful. We also had lobster-stuffed mushrooms and lobster rangoon. We, um, we like lobster. I only ate half and then of course accidentally left my leftover package in the restaurant, rather than bringing it to the hotel and then accidentally leaving it in the mini fridge.

We staggered back to our room, with its sweet little ocean view balcony and there were champagne and strawberries waiting for us, plus a lovely little plate of cheeses and fruits

I’m finding it hard to believe that we ate this that same night, to be honest, after all that lobster. Maybe we ate it the next day? I do recall having a hearty breakfast the next day, and then we spent a lot of time clambering around on rocks gawking at tide pools and snickering over the people waiting in line to get into the Social Distortion concert. Someone had written BRIANNA I WILL NEVER FORGET YOU on one of the shuttered souvenir shops. And then there was this:

This has been my approach, as well, and it’s worked well for me. Hey, it’s the off season. And then more tide pools! Tide pools are the best. Look at all those little baby mussels!

We weren’t ready for dinner, as such, but a little light snack sounded all right, so we had some cocktails with a dozen oysters with plenty of horseradish, and a charcuterie board. I didn’t know what that was, but food that comes on boards has never yet disappointed me. This one was exceptionally good, with various dried meats, roast beef, pickled vegetables, sharp and tender cheeses, hot crusty bread, honey, fig paste, and the most amazing mustard.

It seems silly, but I can’t say enough about this mustard. It just transformed everything. Tell me about fancy mustards that you know about! I don’t even know what to search for, but I have a food processor and I want to be a part of this.

I think maybe it was now that we brought the strawberries out? And the other cheeses? What I’m trying to say is, salt air really gives you an appetite. We didn’t drink the champagne, because we never drink the champagne. We now have three bottles of champagne in the refrigerator, left over from last Valentine’s Day and also our 20th anniversary. I honestly don’t know why we keep buying it. If you want it, you can come over and get it. The mustard is all gone, though, so don’t get your hopes up.

Anyway, we had a nice time. Such a nice time. I love that man.

SUNDAY
Vermonter sandwiches

Back to life! Back to sandwiches without even a little bit of lobster in them. These particular sandwiches are a favorite around here. Slices of roast chicken or turkey, slices of tart green apples, bacon, thick cheddar cheese, and honey mustard on ciabatta rolls.

You can toast the whole thing for a few minutes if you like. Yum yum.

MONDAY
Various antipasti; suppli; linguine with ragu; lemon ices; pizzelle cannoli

So, on some random Monday in early October, we have a day off school for no reason and eat Italian food. Fine, it was for Columbus Day. Fight me.

We start with suppli, also sometimes called arancini. These are breaded, deep-fried balls of risotto with a core of melted mozzarella. YEAH, SORRY ABOUT COLUMBUS DAY. I’m so glad you don’t celebrate Columbus Day, because then you don’t have to eat suppli. They’re really not very good. They aren’t the food of the gods or anything. You wouldn’t wet yourself because of how meltingly fabulous they are. Don’t be silly.

When they’re frying, you don’t have to physically restrain yourself from reaching into the hot oil to grab a wonderful golden ball of glory

They don’t rest on the plate, fragrant and smiling, inviting you to break through the tender, crisp shell into the creamy risotto within

and when you break it open you won’t whimper with delight as the mozzarella meltingly swoons across your plate

It’s just food. It can’t possibly be that good, my stars. Get ahold of yourself.

We also had an assortment of antipasti, into which I put very little effort, because making suppli is exhausting, man. I cut several Bosc pears into wedges and wrapped them with paper-thin prosciutto, and that was nice. We also had various olives and marinated vegetables, cheeses, salamis, breadsticks, artichoke hearts, pesto, sun dried tomato bruschetta, and whatnot. Very pretty.

I knew I shouldn’t eat another suppli, but I did it anyway.

The night before, Damien had made his magnificent ragu, which is a tomato-less meat sauce with ground pork and beef, celery and carrots, garlic, lots of red pepper flakes, and tons of anchovies that just sort of melt. We briefly considered grinding up some pancetta, but life suddenly seemed short, so we went with a mere two meats. I haven’t written up a recipe card yet, so I’ll just link to the Deadspin recipe for now. You must try this. It’s so simple and so amazingly good.

Does it look like much? No, it does not.

But it smells and tastes like if pasta went to heaven, and this is who it gets to spend eternity with: ragu. I don’t know where me eating it fits into this cosmology, but there you are.

I had made a desultory supermarket search for cannoli shells, but quickly gave up and bought those snowflake-shaped pizzelle cookies

(photo from Wikimedia Commons)

and topped them with a scoop of simple cheese filling (ricotta with confectioner’s sugar and a little almond extract), shaved dark chocolate, and a few maraschino cherries. Nobody complained! But I forgot to take a picture.

And! I just found out this minute that you can actually make cannoli shells using pizzelle cookies. You put them in the microwave on high for 30-40 seconds and quickly roll them around something round, like a broom handle. They harden right up, and then you can fill them. What do you know! Next year in Jerusalem or what have you.

TUESDAY
More ragu on spaghetti and garlic bread

We had so much leftover food, I didn’t even need to cook more pasta. I just boiled some water and dunked the cooked leftover linguine in for a minute, swished it around, and then drained it. Good enough for the likes of us. We even had leftover garlic bread, which is unheard of in these parts.

WEDNESDAY
Pork ramen and roasted Brussels sprouts

I’ve never had “real” ramen, but it’s on my list, and in the meantime, this is a happy little meal. In the morning, I sliced up a bunch of carrots on the wide blade of the cheese grater and put them in a bowl covered with vinegar and sugar. Then I soft boiled a dozen eggs, and then cooked up some boneless pork chops in olive oil until they were almost done, then sliced them thin and finished cooking them with soy sauce.

When it was dinner time, I re-heated the pork in the microwave and cooked up a big pot of ramen, and served it with the pork, the carrots, the eggs, plus some hot sauce (where did my sriracha sauce go? I don’t know) and sesame seeds and crunchy noodles. Good stuff. So many nice variations for Fancy Ramen Nite.

The Brussels sprouts were actually supposed to be part of the Italian meal, but the very idea of green vegetables had been forced vehemently out of my head by vengeful and jealous risotto god. I trimmed them and cut them in half, then mixed them up with plenty of olive oil, salt, and pepper, and roasted them in a shallow pan. Oh gosh, the crisp little charred leaves on the outside. Magnificent.

Roasting is by far my favorite way to prepare Brussels sprouts. You could add bacon or balsamic vinegar or honey, but it doesn’t really need it.

THURSDAY
Beef barley soup and pumpkin date muffins

It suddenly got chilly and rainy after a weirdly hot and humid week, so I was glad I had put off making soup until Thursday. I do a nice, basic recipe: garlic, red onion, carrot, and beef, then beef broth, red wine, and diced tomatoes with the juice, then mushrooms and barley toward the end. You can make the whole thing in the Instant Pot pretty quickly, if you can’t leave it simmering on the stovetop.

 

I also made pumpkin muffins, the first of the season. These are so fast and reliable, with a cozy, spicy flavor, and you can add all kinds of friendly toppings — oats, almonds, wheat germ, or turbinado sugar. This time, I stirred some chopped dates that were lurking about in the cabinet for some reason.

These muffins always turn out wonderfully tender and moist. I got the original recipe from Allrecipes, but I use half the sugar it calls for, and they’re still quite sweet. We usually have these as a quick bread along with soups, or to put in lunches so I feel like a good mother, but you could increase the sugar (or not) and add cream cheese frosting for a pleasant dessert.

Of course you can use this recipe to make loaves, as well. We do muffins because it’s easier to keep track of carbs that way. Speaking of which: T1D kid has over six months under her belt and we haven’t killed her yet! High fives all around! She’s even running cross country now, the maniac.

FRIDAY
Pizza

We have a birthday! I have made some vague promises of a cake. We shall see.

5 from 1 vote
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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. 

5 from 1 vote
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Vermonter sandwiches

Ingredients

  • ciabatta rolls
  • grilled chicken or turkey, sliced
  • crisp bacon
  • Granny smith apples, cored and sliced
  • cheddar cheese, sliced thickly
  • honey mustard sauce

Instructions

  1. Layer all sandwich elements on roll. If you like, toast the sandwich before adding the apple slices and honey mustard. 

5 from 1 vote
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Cannoli filling

Use to fill cannoli shells, or put a scoop on top of pizzelle cookies. Top with shaved chocolate, rainbow sprinkles, maraschino cherries, etc. 

Ingredients

  • 32 oz ricotta cheese
  • 3/4 cup confectioners sugar, sifted
  • 1 tsp almond extract or vanilla extract

Instructions

  1. Mix ingredients together and refrigerate until you're ready to use it.

5 from 1 vote
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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. 

5 from 1 vote
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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. 

What’s for supper? Vol. 139: Cashew! Gesundheit.

Looking back, I’m shocked at how much actual hot food I prepared, considering how hot and steamy it was all week. Here’s what we had:

SATURDAY
Grilled ham and cheese, chips, strawberries

That’s what it says on my menu blackboard. I have no memory of Saturday. What a long week.

SUNDAY
Smoked ribs, cole slaw, biscuits

I got two huge racks of pork ribs, and Damien put a rub on them the night before with mustard, then smoked the ribs on the grill for several hours.

This is our first attempt at smoking meat. Big success! Very juicy and flavorful.

Although cutting up the ribs afterwards is always such a struggle.

Is there some special trick or tool to make this part easier, or do you just have to hack away until it’s done?

I made biscuits using Pioneer Woman’s recipe. I had my doubts about these biscuits, because someone had put a bunch of pink chalk in the bottle of vinegar. I’m pretty good at ignoring things that people have put into my food, but chalk seemed like something that might change the chemical balance of vinegar, I dunno. Luckily, it wasn’t an issue, because even though I can read, I didn’t read the part where they are called “self rising biscuits” or the part where it called for self-rising flour, and I used regular flour. And those biscuits self stayed flat. I mean, I ate four, but they were flat.

We also had a good, snappy cole slaw that Lena made. Recipe card at the end.

My father came over, much to Corrie and Benny’s delight. They traded magic tricks, and my father provided this impressive multi-cake.

MONDAY
Deli sandwich bake

New recipe! A friend recommended this Italian Layer Bake, which calls for crescent roll dough top and bottom, with deli meats and cheese and egg layered inside. I like the idea of it, but was somewhat skeptical about all that egg, so I modified it to be less casserole-like and more sandwich-like.

So I just spread out crescent roll dough (and it turns out that, sometime in the last few years, I’ve changed from being someone who gets a kick out of popping open those cardboard tubes into someone who trembles in fear and then shrieks involuntarily when they burst open. I don’t like carnival rides anymore, either. I guess real life is thrilling enough. Anyway, I’m drinking more) in a pan, then layered all kinds of deli meats and cheese

then put more dough on top. When I say “put,” I mean I unrolled two cans without much trouble, but the third one was a travesty, all shredded and stuck together, so I just stretched out the bits as best I could to cover everything up.

Then I glopped some beaten egg on top (I would say “brushed, but I couldn’t find either of my pastry brushes, and the kids acted like my using that combination of words was the last bit of evidence they needed for my involuntary commitment; so I glopped it on) and sprinkled it with garlic powder and dried minced onion. I considered poppy seeds, too.

Then I put it in the oven covered for about 20 minutes, then uncovered for another 15-20 until it was a little brown on top.

It was very tasty! The pieced-together dough on top was not a problem at all. I cut it into twelve squares for twelve people, and then sliced the squares into, you know, slicees. Very filling and yummy, a very cheery food.

Definitely more brunchy than dinner-y, but definitely not breakfast-y. This would make great party food, and you can make just about any alterations you like. Everyone liked it. It was a little hard on my stomach, to be honest, but I’m old and digestively fragile. Please don’t tell me about probiotics. I’d rather suffer.

TUESDAY
Cashew chicken lettuce wraps and rice

‘Nother new recipe! This one was more popular with the older set. Pretty easy: You just cut up chicken and sauté it, dump in a simple sauce sauce and let it thicken, throw in the nuts, and spoon everything into lettuce leaves. Throw some chopped scallions on top.

It calls itself wraps, but it was too messy for any real wrapping, so we just ate it out of the lettuce. It was quite flavorful and didn’t really need the sriracha sauce I added at the end. Good basic Asian sauce, wonderful texture, easy to make ahead and then cook in a few minutes before dinner. Will probably make again. I simplified the ingredients and cooking process from the Better From Scratch recipe above.

I made the rice in the Instant Pot while the meat was cooking. I adore the Instant Pot on hot, muggy days. You can just tell it what to do and then get the hell out of the kitchen.

WEDNESDAY
Pizza

Taught another kid how to make pizza. We are now a five-pizza family, did I mention?.Two pepperoni, two cheese, and one half-and-half, because I forgot to buy olives.

We like to sprinkled garlic powder, oregano, and parmesan cheese on top before baking. I go back and forth on the merits of putting the pepperoni and other toppings under the mozzarella. I do like having a juicy surprise waiting under the cheese (and yes, that will be the opening sentence in my upcoming book, entitled It’s A Mystery Why I’m Fat), but the little crisp edges of pepperoni are also very fine. What a world.

THURSDAY
Pulled pork, steak fries, cole slaw, buffalo chicken salad, chocolate cake

Another self-imposed incoherent potluck meal. I put a pork in the crock pot with a can of beer and half a jar of jalapenos and juice, but I started too late, and it wasn’t really shreddy by dinner time, so I put it in the standing mixer, which got me something like cat food.

Dora wanted more buffalo chicken salad, so she won the honor of making it. I’ll add a recipe card at the end, but here’s what it looks like from a previous meal:

She also wanted to make chocolate cake with the little girls, and who am I to stand in the way of progress? I forgot to take pictures, though.

FRIDAY
Tuna burgers

We’ve recommitted to strict meatless Fridays, as a mild penance for our diocese. This is more of a penance for me, as it means I’ll go to the trouble of making tuna burgers and getting my hands all smelly, and they kids will throw them away and eat cereal. So I’m propping up the diocese and General Mills. Let God sort it out.

And here are the recipe cards. I can see that the categories are a little wonky on some of these, but I’m too pressed for time to fix them now! I’ll get the hang of this. We like the cards, yes?

 

5 from 1 vote
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Smoked pork ribs with mustard rub

Ingredients

  • 2 racks pork ribs

Pork rub

  • 1-1/2 cups brown sugar
  • 1/2 cup white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 Tbsp cumin
  • 2 Tbsp paprika
  • Yellow mustard
  • salt and pepper

Instructions

  1. The night before or several hours before dinner, mix together the rub spices. 



  2. Spread yellow mustard all over the rack of ribs and apply the rub. Cover and refrigerate. Let it come back to room temp before cooking.

  3. Light the fire and let it die down. Put the meat on the grill off to the side, where it will get indirect heat. Put the cover down and let it cook at least four hours. 

  4. Add salt and pepper, then separate the ribs and enjoy. 

Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayp
  • 1 cup white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 




5 from 1 vote
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Deli brunch sandwiches

Ingredients

  • 6 8-oz. tubes crescent rolls
  • 3/4 lb sliced ham
  • 1/2 lb sliced Genoa salami
  • 3 oz Serrano (dry cured) ham
  • 33 slices Swiss cheese
  • any other meats and cheese that seem yummy
  • 2-3 eggs
  • 2 tsp garlic powder, minced onions, poppy seeds, sesame seeds, etc.

Instructions

  1. Preheat oven to 350.

Unroll 3 of the tubes of crescent rolls without separating the triangles, and fit the dough to cover an 11 x 25-inch pan.

  1. Layer the meat and cheese, making it go all the way to the edges of the pan. This part is subject to any kind of variation you like. 

  2. Unroll the remaining 3 tubes of crescent rolls and spread the dough to cover the meat and cheese. It's okay if you have to stretch and piece it together. 

Beat 2-3 eggs and brush it over the top of the dough, and sprinkle with garlic powder, onions, sesame seeds, poppy seeds, etc.

  1. Cover pan loosely and bake for 20 minutes. Then uncover and bake for another 15-20 minutes until dough is slightly browned and egg is completely cooked. 

5 from 1 vote
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Cashew chicken lettuce wraps

Servings 12

Ingredients

  • 6.5 lbs boneless, skinless chicken breast, with salt and pepper
  • 2-3/4 cups cashews

romaine lettuce or other broad-leaf lettuce

  • 1 bunch scallions
  • Sriracha sauce (optional)

2 Tbsp sesame oil for cooking

Sauce

  • 3 cups chicken broth
  • 6 Tbsp soy sauce
  • 1 tsp ground ginger
  • 3/4 cup hoisin sauce
  • 1 Tbsp rice vinegar
  • 6 Tbsp corn starch
  • 2 Tbsp garlic powder or minced garlic

Instructions

  1. Cut the chicken into small pieces and sprinkle with salt and pepper.

  2. Make the sauce by mixing all the ingredients together. 

  3. Heat the sesame oil in a large pan and add the chicken. Cook until it's done (duh)

  4. Add the sauce to the chicken and cook at a medium heat, stirring, until the sauce thickens. Stir in the cashews.

  5. Spoon chicken mixture into lettuce leaves. Add chopped scallions to top, plus sriracha sauce if you like. 

5 from 1 vote
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Buffalo chicken pasta salad

Servings 10

Ingredients

  • 3 boneless chicken breasts
  • 4 stalks celery
  • 36 ounces dry pasta. Radiatore (ruffled spirals) is good, but anything with texture will do.

Dressing

  • 3/4 cup sour cream
  • 10 oz blue cheese dressing (or mayo with blue cheese)
  • 1/2 cup buffalo sauce
  • 2 Tbsp paprika
  • pepper

Instructions

  1. Cook the chicken.
    Instant Pot instructions: Put chicken in Instant Pot with a cup of water. Set to "high pressure" for seven minutes. Do quick release. Allow chicken to cool, then dice it. 

Cook pasta and drain (duh)

Peel and chop four stalks of celery.

Mix together sauce ingredients.

  1. Put pasta, chicken, and celery in a large bowl. Stir in the dressing and mix to coat. 

5 from 1 vote
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Tuna burgers

Ingredients

  • 1 can tuna
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • seasonings, minced onion, etc.
  • oil for frying

Instructions

  1. Drain the tuna.

  2. Mix tuna thoroughly with egg, bread crumbs, and whatever seasonings you like. Form into two patties. 

  3. Heat oil in pan. Fry tuna patties on both sides until golden brown. 

What was for supper last week? Vol. 137: Ah’m a-splurgin’!

It was vacation week! We ate like kings!

SATURDAY
Steak and lobster

We had a lot of kid activities planned, so Damien wanted to make sure we had one fine grown-up meal. (The kids had hot dogs and chips at home.) He packed up a cooler and we went here:

We swam for a while, with nobody else in the entire pond except for some loons and a bunch of amorous dragonflies. Then he made a fire and we had bread and cheese, strawberries and blackberries while the flames died down.

He put some steaks and lobsters over the coals:

The lobster only needed a few minutes on each side, and we ate it with herbed butter and lemons while the steaks finished cooking. I’ve never had grilled lobster before. The sweet flesh with a smoky edge is completely wonderful. The steak had a simple rub of salt, pepper, garlic powder, and came out insanely tender with lots of juice.

 

Also, having visible cooking marks on the lobster really helps me get over that last psychological “you are cracking apart and devouring an entire creature here, you psychopath” obstacle. It just looks more like food. Score another point for charring your food! I’ll take my charred lobster cancer like a man.

We also brought some peaches to grill (most desserts are out for me because they are migraine triggers), but we were both stuffed to the gills and couldn’t eat any more.

And that is how you kick off vacation week!

SUNDAY
Buffalo chicken salad, fries, cherries

One of my kids has a job in a deli, and she’d been hungrily eyeing their buffalo chicken salad. I couldn’t find an exact recipe, but since she had never actually tasted it, I didn’t think I could really get it wrong.

I cooked a few pounds of pasta (I believe it was radiatori. Here is a nice guide to pasta shapes), then I took 3 large chicken breasts and put them in the Instant Pot with a cup of water, high pressure for 7 minutes. I cut the cooked chicken into chunks and mixed it together with the pasta and:

4 stalks celery diced
3/4 cup sour cream
10 oz blue cheese dressing
1/2 cup buffalo sauce
2 Tbs paprika
It was pretty good. Not knock-your-socks-off, but if you like buffalo sauce, it’s something a little different, and it sure was easy to make. It’s supposed to have carrots, but I don’t think that would have added much (but you definitely want the celery in there, for texture and to cool your tongue from the hot sauce). I also made plain pasta, which is what most of the kids ate, which is why there was enough left over for me to eat lunch all week.
I hadn’t really planned out any sides. I have a hard time coming up with sides to pasta salads. It’s like when my grandmother went to the pet store asking for food for her daughter’s Sea Monkeys, and the man said, “Lady, Sea Monkeys are food.” So I ended up with a kind of self-inflicted one-family potluck meal of buffalo chicken salad, french fries, and cherries. Well, they ate it!
MONDAY
Chicken caprese sandwiches

Now this was a good idea. I had more chicken breasts (I guess they must have been on sale), so I roasted them under the broiler with salt and pepper, then sliced them. Then we laid out chicken, sliced mozzarella, sliced tomatoes, fresh basil, prosciutto, olive oil, balsamic vinegar, salt and pepper, and let people build their own sandwiches.

I also put out some mayonnaise and pesto sauce, but I didn’t end up using it. This was an extremely tasty summer sandwich, very fresh and pleasant and filling. I should have used Italian bread instead of Kaiser rolls, was the only thing. Next time!

TUESDAY
Ocean!

Tuesday was ocean day. New Hampshire really only has one beach, about two hours from us, and it’s terribly trashy at night, but gorgeous during the day. We brought along subs, nectarines, chips, and cookies from the supermarket for lunch, and managed to eat most of it before the very bold seagulls had their way with it. I love the ocean.

It was a completely wonderful day. We didn’t bring any shovels or buckets or kites or floaties or anything. Just played in the cold waves and the fresh breeze and the glittering sun for hours and hours. Irene got lost and we, um, forgot to bring Lucy’s insulin. But the lifeguards found Irene again and Damien squeezed some insulin out of a local pharmacy and it was still fun. I love the ocean.

For dinner, I had my heart set on eating somewhere that served food in plastic baskets and had sand in the bathroom, so that’s what we did. It was called Swampy’s Sea Shack or Chunko’s Squid Hut or something along those lines. There were a bunch of drunken louts singing “Sweet Caroline” over their beers. I had the calamari platter. The coleslaw was terrible. I love the ocean.

WEDNESDAY
Deconstructed shish kabob; pineapple cucumber salad; Tweezlaires

I took a big hunk of pork and cut it into big cubes and mixed it up with wedges of red onion and green pepper. I had mushrooms, too, but they had gotten all slimy, alas. I stirred it up with a marinade of lemon juice, olive oil, salt, pepper, oregano, garlic powder, and red pepper flakes and let it sit for a few hours.

We briefly considered putting the food on skewers and grilling it outside, but we were still exhaustipated from the beach, so I just spread the meat and veggies in a shallow pan and put it under the broiler until it was a little blackened. Good stuff.

Again I needed a side dish, but hadn’t made solid plans. My friend Jennifer suggested this pineapple cucumber salad, which calls for pineapple and cucumber, which I had, and lime zest and fresh cilantro, which I didn’t. So I used bottled lime juice and chili lime seasoning. It was nice! Just something different. May try again when I have cilantro.

We also had Tweezlaires, because that’s what I told the kids we were having before I found the pineapple recipe.

THURSDAY
Bibimbap

Oh son. If you haven’t made bibimbap, then this is your time. It is absolutely the party that your mouth deserves to have.

I sliced up some pork as thin as I could and set it to marinate in gochujang sauce, which I made with gochujang, honey, sugar, garlic, and soy sauce (proportions here).

I also sliced up a bunch of carrots and cucumbers very thin with the wide end of a cheese grater, because someone has absconded with the spindle part of my food processor. I set them to pickle in water with some white vinegar and sugar mixed in.

I made a ton of rice in the Instant Pot. It comes out good and sticky when you use the 1:1 method. When the rice was almost done, I fried up the meat in a skillet, and sliced and sauteed some mushrooms.

Then, when the rice was done, everyone put some in a bowl, and piled on their choice of pork, pickled vegetables, pea sprouts, and mushrooms, with sesame seeds, soy sauce, and wasabi sauce. And then a fricken fried egg on top. It’s so good. The various juices trickle down through the rice and you just have to focus on not passing out with joy before you get to the bottom.

FRIDAY
Canobie Lake Park!

Friday was our long-awaited trip to the excellent amusement park that’s a couple of hours away. We went with the Girl Scouts, who picked up a big part of the tab, so we splurged on actual park food for lunch, and then we had monstrous ice cream sundaes around dinner time.

We stayed eleven hours. Would have been longer, but there came a crashing, thundering downpour and they had to close the park and evacuate everyone. We made our way to Papa Ginos. I don’t care what you say, it’s really quite good pizza. Also, we only ever seem to eat there when we are wet, exhausted, and completely starving. But I still think it’s good pizza!

And that’s what we did on our summer vacation.

What’s for supper? Vol. 136: Charlotte was neither

Something something food something! Ho ho, Sam Sifton, aioli. Remoulade, cabanas with that wonderful old-fashioned smell of hot canvas, and gin rummy. At any rate, then we all popped over to Sonya Yoncheva’s flat, where the most amusing thing happened with some lobster knuckles, ho ho ho. Then here’s what we had the rest of the week:

SATURDAY
Giant grilled ham and cheddar cheese, strawberries, chips

We normally have these sandwiches on sourdough bread, but Aldi had this ludicrously big loaves on sale. I forget what it’s called — something Italian — but those were some hearty sandwiches, let me tell you. For size reference, this is a twelve-inch pan they’re cooking in:

Nice summer meal, yum.

If you don’t know the trick of skimming a little mayo on the outside of your grilled cheese before frying it in butter, you should. It’s a good trick.

SUNDAY
Cookout!

We usually have a huge family reunion party on July 4th, but too many people couldn’t make it, so we rescheduled for the 8th — and then a bunch of people got sick and couldn’t make it. So we had the party anyway, with a small but cheerful group, and we’re shooting for Memorial Day to get the band back together.

We had burgers and hot dogs and chicken, chips, watermelon, potato salad, ice cream, and cookies, with sparklers, fireworks, and the Declaration of Independence. Three cheers!

MONDAY
Pork ribs, rice, string beans

I didn’t even know there was such a thing as supper at 5, but by 5:45, we had oven roasted pork ribs, white rice, and raw string beans. Pork ribs with salt and pepper in a pan with drainage, slide under a hot broiler for maybe 8 minutes, turning once. Rice using the 1:1 method in the Instant Pot. String beans thrust at unwilling children for stem removal, standards lowered as necessary. Boom, dinner. I had mine with gochujang sauce to make it even more boom.

TUESDAY
Apricot chicken salad

I had a recipe, but I didn’t like the looks of it, so I invented something brand new not to like. The recipe called for greens and cooked chicken, fresh apricots, celery, blue cheese, and some kind of peculiar buttermilk dressing. We all agree that buttermilk is problematic, because we’ve all read Charlotte’s Web and now expect buttermilk to taste like ambrosia, rather than bad milk, and it never does. (We also have some inappropriate notions about potato peels and old cabbage cores, but never mind.) So I skipped the dressing, and happened upon some white balsamic peach vinaigrette dressing at Aldi, which, it turns out, is only offered for a short time for a reason, the reason being that it is yucky.

Well, apricots aren’t quite in season yet, it turns out, so I bought dried apricots. Just like you can substitute raisins for grapes, okay? It’s the same thing!

So, the salad was okay. We ate it. I could redo it when apricots are in season, I guess, but I think we’ll just move along [shakes fist at passing spider].

WEDNESDAY
Pizzas by Irene

For our child-led dinner series (which I say because I’ve forgotten how to talk), Irene chose pizza. So, you know how some parents watch their children get all upset and stressed out while trying to accomplish something tricky, and they respond to that stressed-out child by shouting, “Calm down! Just take it easy, okay? Calm down!” and you know how that’s not helpful at all?

Well, you go ahead and watch the world’s least chill 9-year-old attempt to stretch somewhat cold pizza dough over five extra large pans, and see what happens when she gets a hole in the dough and it’s the ennnnnnnnnd of the world. You see what comes out of your mouth!

Anyway, she actually did very well. We all did very well. Yes. [shakes fist at passing spider]

THURSDAY
Carnitas with salsa verde

We just had carnitas last week, but I wanted to try some new toppings for it. I had big plans, but ended up settling for just one new thing: salsa verde. Oh my stars, this was a good choice.

I took about fifteen tomatillos and unwrapped them, and put them on a pan with three medium jalapenos, a quartered onion, and about ten cloves of garlic. I roasted them for a few minutes until they were a little charred.

Look how dramatic the onions got!

Then I cut the stems off the jalapenos (I left all the seeds in), pulled the wrappers off the garlic cloves, and trimmed the ends off the onions, and shoved everything in the food processor with a big handful of cilantro and about 3/4 tsp of sugar. I blended it until it was pulpy.

Then I heated up a frying pan with a little olive oil and put the salsa mixture in, and heated it, stirring, until it was a bit thickened. Then I added about 3/4 cup of chicken broth and about 1/4 cup of lime juice; then I let it simmer for another 15 minutes until a lot of the liquid was absorbed.

I will admit that I have only tasted salsa verde once before in my life, but I do believe this is how it’s supposed to taste. Sweet and hot and greeeeen. So very nice.

It was a wonderful accompaniment to the pork, which I made in the slow cooker with a can of beer and two cans of diced tomatoes with chiles. When the meat was tender, I trimmed off the considerable fat, shredded it, and spread it in a shallow pan to be browned up under the broiler.

The meat came out a bit bland, but the salsa verde more than made up for it. I had my carnitas with salsa verde, sour cream, raw red onions sliced thin, and a little fresh lime juice. More fresh cilantro would have been nice.

FRIDAY
Penne and sauce

Oh, we had a birthday in there, too. Sonny wanted to go have pizza with his friends and then sleep in the yard in a tent, so my main contribution was this . . . thing.

Look, he wanted a cake with a bearded dragon wearing a top hat, and that’s what he got. In real life, bearded dragons are even stupider-looking. [shakes fist at passing spider]

What’s for supper? Vol. 135: Booooo!

This week’s menu is brought to you by inappropriate guilt. Actual temperature: 96 degrees with 94% humidity. Real feel: I’m a failure as a human being because I turned on the air conditioner.

Here’s what we ate this week:

SATURDAY
Hamburgers, chips, ice cream sundaes

Can you imagine a world without hamburgers? I can’t.

SUNDAY
Carnitas; berries and cream

I took a nice, fatty pork shoulder and put it in the crock pot (actually two crock pots) with some Narragansett bear and some cans of chipotle peppers in adobo sauce, and then we went to the beach. Several hours later, the meat was nice and tender.

I pulled off the fat, shredded it, and spread it in a shallow pan along with most of the peppers, and put it under the broiler for a few minutes until it was slightly browned and crisp.

Then we served it on tortillas with fresh lime juice, pepper jack cheese, and sour cream.

I was very happy with the flavor of the meat. Some parts of it soaked up more heat than others, so it was exciting to eat. I’m now motivated to start adding more things to these lovely carnitas. What do you like on yours? Beans? Rice? Lettuce or something? Help the yankee out.

Dessert was supposed to be fruit cobbler or crisp, but it was so dangedly hot, I couldn’t bring myself to turn on the oven; so we just had strawberries and blueberries with fresh whipped cream. No complaints.

MONDAY
Citrus salad with chicken and almonds

A new meal, a new meal! Refreshing but substantial, and the flavors combined much better than I expected.

It was again far too hot and steamy to even look at the oven, so I cooked the chicken breasts in the Instant Pot with about 3/4 cup of lime juice and a heavy sprinkling of chili lime powder. I set it to manual for seven minutes, did a quick release, then let the chicken cool and cut it into cubes.

So we had mixed greens, chicken, tangerine segments, feta cheese, toasted almonds, diced red onion, and very thin cucumber slices.

(Okay, I turned on the oven for eight minutes to toast the almonds.) Someone has stolen the post thingy for my food processor, but it turns out you can slice cukes pretty easily on the wide part of a manual grater. I meant to make a honey lime dressing, but couldn’t find the honey; so I just squeezed fresh lime juice onto my salad, and it was very good.

Next time I make this salad, I will try grapefruit. I looked up directions for peeling the tangerines so they don’t have a membrane, but I honestly don’t own a sharp enough knife, and also am not raising any kids who refuse to eat membranes. Harumph!

TUESDAY
BLTs

It was Lucy’s turn to plan and make dinner. Normally BLTs is a birthday-level treat meal, but I’m trying not to quash anybody, so I agreed to her plan and bought five pounds of bacon. She laid them out in two giant pans and put them in a 400 oven for about twelve minutes. They were overlapping each other a bit, and some came out overdone and some underdone, but most if it turned out well and it was SO much easier than frying it in a pan.

My father used to have a BLT for lunch every day. When noon approached, my mother would set a place for him at the old maple kitchen table we inherited from my grandmother. I remember hearing the tea kettle start to sing as the bacon hissed and popped in the old iron frying pan, and my mother would slice off a wedge of lemon for my father’s tea. She’d slit the center of the wedge to make it easier to squeeze, and deftly flick the seeds out into the sink with the tip of a knife. Then my father would arrive, and he’d have a quiet, leisurely meal while reading the daily paper before heading back to work for the afternoon.

From my mother’s example, I learned that when you grow up, people will make you BLTs. And here I am!

WEDNESDAY
Hot dogs, corn on the cob, ice cream

Normally, we have a giant family cookout and firework extravaganza for our giant family on the 4th of July, but several people couldn’t make it, so we moved the party to the weekend.  Seeing as the country really needs more of an intervention than a birthday party, I’m okay with missing the 4th. Boo.

We ate our hotdogs and drove to the beach in the next town, where the local boating club generously hosts a firework show over the lake from a raft. Smiling old men hand out sparklers to the children as the sun sinks below the water, the rich and the poor mingle in peace, and it’s a lovely time.

Except I guess they got sick of the riffraff this year, and we had to go sit in a cemetery across the street. Oh well! Fireworks is fireworks. Corrie booed, because she is a terrible person. Who boos fireworks? Boooo!

THURSDAY
Honey garlic chicken thighs with broccoli and potato

I planned this one actual-cooking meal for the end of the week, knowing it would be cooler. Well, it wasn’t all that freaking cool. And we were out of garlic, of all things. And half the chicken had gone bad! Boooooooo!

Still, it’s a good recipe, a true one-pan recipe, and pretty simple. You make a simple sauce, cut up potatoes and broccoli, put the potatoes and chicken in a pan, spread sauce on the chicken, cook for a while, and then add broccoli toward the end.

It’s a sweet, pleasant sauce, and tastes wonderful with the broccoli. A fine dish if you’re not dripping with sweat and angry about rotten chicken and lost garlic. I really can’t fault Damn Delicious for any of that. The recipe actually calls for chicken breast, but thighs with skin are much better.

FRIDAY
English muffin pizzas

Guess what? It finally rained, and then it went right back to being horribly hot and muggy again. I reserve the right to be cranky, eat too much sour cream, boo fireworks, or whatever works. Boooooooooooooooooooooo!

What’s for supper? Vol. 134: Damn that little bird

We really hit some high highs and some low lows this week, speaking in terms of foodwise. Here’s what we had:

SATURDAY
Sugar rub chicken, brats, mahogany clams

Damien made dinner, with some help from Corrie:

He put some brats and some clams on the grill:

and when the clams opened, he served them in a sauce of white wine, onions, and melted butter. Still the greatest way to end a Saturday afternoon; still too slimy and weird for the kids to want any.

He made a rub for the chicken thighs:

Brown sugar 1.5 cups
White Sugar .5 cups
Chili powder 2 table spoons
Garlic powder 2 table spoons
Salt/Pepper
2 tsp chili pepper flakes

When the flames died down, he shoved the coals to one side and laid the chicken on the other side and put the lid down, and let it cook slowly. This makes the meat sweet and moist and gives the chicken skin a remarkable caramelized crust that you need to have in your life.

The brats were the vegetable.

SUNDAY
Steak salad

Steak was on sale, so I was powerless not to buy several pounds of it. Damien made another rub and grilled it lovely and rare:

I sliced the meat and set out bowls of mixed greens, blue cheese, and sliced Granny Smith apples. This dish is actually supposed to have pears, and I will admit that pears are really superior here; but the apples were good.

Very good!

Very good indeed. I put wine vinegar on mine. Any slightly sweet, non-creamy dressing would go well.

MONDAY
Chicken quesadillas

I don’t really remember Monday, but I’m pretty sure the kids made supper. I think I put oil and chili lime powder on some chicken breasts and put them under the broiler to cook, but I think they did the rest. We like quesadillas with cheddar cheese, chicken, and sliced jalapenos, with salsa and sour cream.

TUESDAY
Hot dogs, cheezy weezies

I remember even less about Tuesday. There was a lot of driving, a lot of running, a lot of rain, and a lot of writing.

WEDNESDAY
Pesto chicken burgers with sweet roast peppers; crispy circles

I had high hopes for these sandwiches. They were good, but a little bland for our tastes. First I put a bunch of peppers on a pan and put them in a 500 oven for about 30 minutes, until they were soft and a little charred.

Then I let them cool, then pulled off the skins and scooped out the seeds and cores. This is very satisfying and entertaining.

Then I sliced them up

and added a little olive oil and freshly-ground pepper. I served the peppers on the sandwiches, which were on Kaiser buns with sliced, roasted chicken and pesto sauce.

I made the pesto sauce with, um, a jar of pesto from Aldi. I know, I know.

1-1/4 cup yogurt
1/2 cup mayo
6.7 oz jar of Aldi pesto

fresh ground pepper

It was probably too much yogurt and I don’t know why I skipped the salt; and why no garlic? I don’t know. And we were out of lemon juice (but had three bottles of lime juice). It would have been good to chop the chicken and mix it with the sauce and let it sit for a while, but I was afraid the kids wouldn’t eat it.

A pretty sandwich, but it needed more texture and sharpness. Maybe some capers and red onions? Cheese?

 

The peppers are pretty, but also disappointingly bland. Help me out! Help this sandwich out. I want to like it. I want to like all sandwiches.

THURSDAY
The blight man was born for, with apricot

This pork I bought had been hanging over my head like a, like a hanging pork. That’s ominous enough, isn’t it?

Pork was on sale, so when I was planning the weekly menu, I looked around for a new recipe, and found one that tantalizingly already had the carbs toted up. Asian Pork and Cabbage Salad. Okay, sure, it looks a little peculiar, but maybe people will eat it, YOLO and whatnot. I even bought the right kind of cabbage, $1.99 a pound.

But the pork that was on sale didn’t look great, so I got more expensive pork. And the cabbage was more expensive than I expected, so I figured we could have noodles or something? Noodles and cabbage and almonds, with apricot? YOLO?

You can see where this meal is headed already, right? It was doomed. I sliced the pork up thin, but then decided that I didn’t like the sound of cucumbers and cabbage together; so I veered again, and after heating up the pan I started making a completely different recipe, distinctly non-Asian. Not even faux diabetic Asian, but faux. . . German? I don’t know. I did know I had apricot jam, so I made this Budget Bytes recipe for sauce. 

It gives you the choice of topping chops with sauce, or cooking the chops right in it. Only it called for chops, and I had already cut the meat in slices, and anyway, someone had left the Dijon mustard open in the cabinet for three months, so I threw that out and used regular mustard. Then I started some rice cooking, because I had a hunch we might need it, and we were out of noodles anyway.

Then I cooked up the meat in a skillet, then added the sauce. It didn’t look too terrible, really, and there was a chance a few good sports might eat it, especially over rice. I completely forgot about the cucumbers. Where were the almonds? I couldn’t find them, and a little bird told me to stop looking, because this probably wasn’t going to be a dish that deserved almonds.

Then, just when it seemed possible that all was not lost, another little bird, a real bastard of a little bird, was like, “Hey, this could just be a stir fry! Throw the chopped cabbage into the pan, and stir it up, you witless dinner monkey! Stir fries have mustard all the time! More cabbage, more! And now put a lid on it.”

You may or may not be aware, but when you heat up a chopped Napa cabbage, it sweats about six gallons of water.

So here’s what I put on the table:

Not with a bang, but with soaking wet cabbage and little bits of apricot. I wearily nodded toward the pizzas in the freezer, and they ate them. With rice.

FRIDAY
Tuna Noodle

Despite my unbroken record of making flawless dinners, the kids liked the idea of taking turns planning and making dinner each week. Sophia came up first, and what she wanted was tuna noodle, so that’s what we’re having.

Oh, Damien said I had to tell you about the squid jerky! Well, there’s not that much to tell. In the morning, I found and opened up Kyra’s package of smoked, dried squid, and, although the taste was not great, the smell was really dreadful, so I ate the rest of the package so it wouldn’t stink up the kitchen, and then I spent the rest of the day pooping. What top eleven things are the matter with me, would you say?

In my defense, eating the squid jerky was an entirely new experience for me. My brain couldn’t decide if it was candy, or fish, or waxy string, or what, and kept demanding additional data, so I kept eating it. Then I went for a 2.5 mile run in 93% humidity, with optional hill at the end.

And now my story is all told.

What’s for supper? Vol. 131: Paint with all the colors of the food!

Lots of pretty summer food this week! Here’s what we had (carbs at the end). I struggled mightily with the photos in this post. If they turned out sideways or upside down, it’s because WordPress is evil, and no other reason.

SATURDAY
Burgers, chips, salad

No pics, but mighty tasty, cooked on the grill.

SUNDAY
Grilled clams in wine sauce, grilled chicken, grilled corn; ice cream and berries

This was a glorious meal. Damien went out for chicken and corn to grill, and discovered that clams were a dollar a pound, so he bought many pounds.

Here cleaned the clams, then made this sauce:

Coarsely chop a big onion, and saute it lightly in a little olive oil and a small pinch of red pepper flakes. Add salt and pepper. Once cooked, add a 1/4 bottle of white wine and two sticks of melted butter.

Then put the clams on the grill and let them cook, without turning them, until they pop open. Then put them in a bowl and cover them with the sauce.

You guys, they were so good. I’m predisposed to any kind of seafood, but the flavor of that sauce was out of this world.

The chicken was also fabulous! A sweet char on the outside, juicy on the inside, and the combination worked well. Really good outdoor food.

Here’s the rub he made, for 20 chicken thighs:

1.5 cups brown sugar 1.5 cups
.5 cups white sugar
2 Tbs chili powder
2 Tbs garlic powder
salt and pepper

Then he grilled it all!

 

The corn, you can grill right in the husks until they’re charred, and it comes out so very sweet and juicy.

We buttered it and sprinkled it with chili lime powder.

Look at the carnage. Look at that lake of butter and wine! I completely shamed myself with the number of clams I scarfed down.

We had it with cans of Narragansett Beer, Made On Honor.

Dessert: vanilla ice cream with blueberries and strawberries. Oh sweet, sweet summertime (almost).

MONDAY
Pulled pork sandwiches, apple-cabbage-broccoli slaw, steak fries

This meal looked nicer in person, I promise. I put a pork shoulder in the crock pot with a can of beer, half a jar of jalapeno slices and juice, some minced garlic, and salt and pepper. Possibly an onion.

I really wanted to use my new used food processor, but all the recipes for broccoli slaw that I found online started with “take one bag of broccoli slaw,” and people who write stuff like that should feel bad about themselves. I guess they can follow up with a cake recipe, with first ingredient: cake. Then they can mentor some young people and advise them that the best way to find a job is to make up a resume in which they describe their current successful career. Bah!

So I took slaw matters into my own hands and made this:

I fed into the food processor:

Half a head of red cabbage
one pound of broccoli, stem and florets
two cored green apples with skin on

Then I mixed that up with:

1/3 cup mayo
1/4 cup lime juice
1/4 cup white sugar
chili lime seasoning
It didn’t strictly need the sugar, with the apples in there, and I’ll probably skip it next time. I thought it went very well with the pulled pork, and Damien liked it, too. The rotten kids wouldn’t even try it, even though I told them about the sugar.
TUESDAY
Sausage, mushroom, and cheese omelettes; hash browns

Normally, I can make omelettes. The trick is not to turn it too soon, but the real trick is to have a decent pan, either nonstick or stainless steel. Then I go through a stage of self-recrimination where I demand to know why I thought it would be quick and easy to whip up twelve omelettes to order. But normally, I can make omelettes.

Well, not today! The damn things just wouldn’t hold together. This was the very best one I made, and it’s a tough little beast:

Then Damien came home and had pity on me, so he made his own. Guess what? This is how his turned out:

I think it was the eggs. I think they froze and then thawed, and they turned against us. We need this entire generation of eggs to die out before we can ever have omelettes again.

WEDNESDAY
Pork ramen

Chicken ramen with sliced pork, mixed vegetables, sriracha sesame seeds, soft boiled eggs, and a little dulse (seaweed), with crunchy noodles. Good stuff.

I took some boneless pork chops and sauteed them in olive oil. When they were almost done cooking, I gave them a good dousing with soy sauce, then finished cooking, and sliced them thinly.

THURSDAY
Chicken drumsticks; homemade tortilla chips with corn and bean salad

We had to be out around dinner time, so I made the food ahead of time and served it cold. The drumsticks, I just drizzled with olive oil, salt, and pepper, and roasted them.

 

I still have a ludicrous backlog of tortillas, so I cut them into triangles, tossed them with olive oil, and sprinkled them with chili lime powder. I spread the triangles in shallow pans and baked them for . . . I dunno, a while. A good idea, but the execution left something to be desired. These really need more room, and more shuffling around, then I had time to give them. Still, not bad. I made them as a delivery device for this pretty corn salad I made:

I mixed together:

12 oz sweet corn
a can of black beans (1.5 cups)
a bunch of chopped cilantro
a 10 oz Ro-Tel diced tomatoes with chili, lime juice and cilantro
1/2 small red onion, diced (1/3 cup)
plenty of salt, pepper,  and chili lime Taijin seasoning
and probably 1/4 cup of lime juice
and set it to cool in the fridge for a few hours.
I thought it was really good! Lots of flavor and crunch, and a refreshing way to eat vegetables. Sweeter than I expected. I would not be ashamed to bring this to a potluck, either.
FRIDAY
Tuna noodle casserole

Shh, don’t tell the kids. We’re making steaks and eating them all by ourselves, in honor of the Sacred Heart.

Here come the carbs!

HAMBURGERS:

hamburger: 0

ketchup 1 Tbs 5g
mustard: 0
pickles:0
bun: 23
15 chips: 16
mixed greens: 1

PULLED PORK:

pork: 1

1/2 deli roll (L’Oven Fresh center split deli roll): 19.5
10 steak fries: 36
ketchup 2 Tbs: 10

OMELETTES:

2 Season’s Choice hash browns: 42

ketchup: 2 Tbs, 10
eggs: 0
butter: 0
sausage: 0
1/4 cup cheese: 1g

RAMEN:

1 package Top Ramen, chicken flavor: 26
Pork cooked in olive oil and sesame oil: 0

soft boiled egg: 0
1/4 cup mixed asian veg: 2

CHICKEN, CORN SALAD:

chips:

2 medium tortillas, 16 chips: 48

olive oil: 0
Tajin seasoning: 0
drumsticks:
chicken, oil, salt, pepper: 0
bean and corn mix:
12 oz sweet corn: 64
black beans,1.5 cups: 72
cilantro: negligible
10 oz Ro-Tel diced tomatoes with chili, lime juice and cilantro: 15
1/2 sm red onion (1/3 cup): 16
salt, pepper: 0
lime juice: 0
Taijin seasoning: 0
Makes about 4.5 cups;
64 + 72 + 15 + 16 = 167
18.55g per half cup

TUNA NOODLE:

1-1/4 cups dry egg noodles: 38
tuna: 0
cream of mushroom: 1/2 c : 11
1 oz chips: 16
1-1/2 cups corn flakes: 39

mayo:0
ketchup,  1 Tbs: 5
vinegar: 0