What’s for supper? Vol. 263: Cardiologist’s delight

Let’s go! No tears! No tears! Where is your mask! Where are your shoes!!! Here’s what we ate this week, which was BACK-TO-SCHOOL WEEK: 

SATURDAY
Prosciutto sandwiches

Damien handled dinner while I took the kids shopping for school supplies on the absolute last possible day I could get away with it. I don’t remember if I actually ate some hemp gummies beforehand, or just planned to, but I’m here now, so I clearly survived somehow. 

My particular sandwich was a length of baguette with prosciutto, provolone, tomato, olive oil and vinegar, fresh pepper, and a schmear of red pesto. Yum yum. I wish I had one right now. 

Sometimes people ask us, “Simcha, Damien, your household seems to run so smoothly, and your children all seem so capable and well-rounded. What’s the secret to your success?” We always smile and gently explain that it’s simple: We invite our children to help us in the kitchen. This not only teaches them skills they’ll lean on for the rest of their lives, it keeps them invested in the immediate well-being of the family, and shows that their actions in the here and now truly are, in a very real way, who we are as a community. Here, for instance, is a tomato one of the children sliced up for dinner in a very real way:

Nice slicing, jerk. I’ll invest you in a very real way.

SUNDAY
Ape law

Clara and I were at the Green River Festival, as I mentioned.

Those are my migraine sunglasses. I know they look stupid but they’re the only frames that don’t squeeze my head. I had a falafel wrap for lunch from Ahli Baba’s Kabob Shop based in Burlington, VT (fresh and tasty, and the pita was top notch) and some kind of pork dumplings and coconut curry for dinner, but I paid cash so my bank statements aren’t reminding me who that vendor was. I also bought some peaches and cream ice pops from Crooked Stick Pops, and they tasted exactly like peaches and cream, so that was nice. 

I am not sure what the people at home had? Possibly grilled burgers and hot dogs. We call this “ape law,” which just means I’m not there and didn’t make any plans or buy any groceries, which just means Damien usually makes burgers and they watch SpongeBob or something. In order to get a really good Ape Law situation going, you have to be not exhausted, and we are all exhausted. 

MONDAY
BLTs

First day of school for college kids and Catholic high school. We had LEFTOVER BACON after supper, can you imagine? I truly just do not know how much food to buy anymore. 

Benny and Corrie made a back-to-school cake together, very cute.

They accidentally added three times too much water, then bulked it up with flour. They then gave this brand of cake mix low ratings because the texture is fine, but it’s kind of bland. And their mother officially has no opinion about that. 

TUESDAY
Vermonter sandwiches, broccoli, bacon-roasted corn on the cob

Orientation day for elementary and middle school charter school kids. This turned out to be a half day, but I somehow missed that detail, so what could have been a mere 3/4 of a day of driving around like an idiot turned into a full day of driving around like an idiot (because they were two different halves of the day and two different towns, but not the same town we live in). This is what people are referring to when they say some parents are just too lazy to homeschool their own children [skin falls off from sheer exhaustion].

Anyway, Vermonter sandwiches are: Roast chicken breast, bacon, sharp cheddar cheese, green apple, and honey mustard on sourdough or ciabatta. 

A good, hearty sandwich, and you can of course make everything ahead of time. If you rinse the apple slices in lemon or lime juice, they won’t go brown.

I also cut up a bunch of raw broccoli, and then forgot I had done so and thought we still needed a side, so I shucked a bunch of corn. I then got a brilliant if not precisely heart-healthy idea: I put the corn on a giant baking pan and poured a bunch of bacon grease and bits over it and rolled it around, and sprinkled it heavily with salt. I covered it loosely with tin foil and roasted it for several minutes until it was making a little noise. Then I uncovered it and let it brown up a bit, and turned it a bit and browned the other side. 

It was pretty fab! Not monstrously, earth-shatteringly wonderful, but it tasted special and crisp and savory, and it sure was easy. Definitely worth doing if you have bacon fat around, especially if you do not feel like heating up a giant pot of water, which I could go the whole rest of my life without feeling like. 

WEDNESDAY
Mexican beef bowls

First day of public high school and first full day of everyone in everything. I wanted to make a hearty and popular meal, but I bobbled it a little bit. I didn’t buy enough meat, and I cooked it too long, and I forgot to get corn chips or avocados, and I accidentally put basil-flavored tomatoes into the beans instead of chili tomatoes, and I burned the rice a bit. Come to think of it, everyone must have been absolutely starving, because I screwed that up pretty bad! Oh well. 

It’s a great marinade, though,

Jump to Recipe

and a good meal if you don’t screw it up. So we had rice, beef, corn, sweet peppers, cilantro, sour cream, beans and tomatoes, cheddar cheese, and limes. I didn’t get around to sautéing the peppers. I did use Taijin powder liberally, which always helps.

I cut the corn off the leftover corn on the cob and heated it up in a pan. Hey, I actually burned that, too. You know what, it was a very trying day, but everyone got fed. 

THURSDAY
Omelettes, sausages, cinnamon buns

I didn’t burn a single omelette, and even managed to do a fancy trifold on some of them, but the photos didn’t turn out great, so you’ll have to use your imagination. We just had your choice of cheddar cheese and ham, and the cinnamon buns were from a can. Everyone was happy. 

FRIDAY
Stuffed shells

Benny has been longing for this meal for weeks, but it’s been way too hot and steamy to even consider it, but I have to admit, today it’s chilly and foggy and perfectly fine for stuffed shells. I always think, “Just because school starts, that doesn’t mean we have to stop going to the beach and stuff! We can still have summer fun on weekends for a while!” but it seems like the temperature plummets the very moment the school year begins, and bam, it’s fall. Oh well. At least we have stuffed shells. I guess I have to heat up a big pot of water, though. 

My recipe isn’t spectacular, but it’s serviceable, and has nutmeg. Gonna shave up a ton of fresh parmesan, which makes a big difference, too. 

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. 

 

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. 221: You can count on food

Gah, I missed another week! So first, here are the food highlights from last week:

Oooh, bibimbap!

I cooked some sliced pork in a gochujang sauce 

Jump to Recipe

and made a big pot of rice, and set out the pork, pea shoots, crunchy noodles, spinach, and whatnot, and everybody put together what they wanted and then reported to me for a fried egg. I like to put the spinach under a layer of something hot, so it wilts a bit. The egg seeps down and the meat sauce seeps up, and it’s pretty great.

I also sprinkled something called “balsamic crispy beets” on top of mine, along with hot sauce and sesame seeds. They were maybe a little too sweet and balsamic-y for this dish, but I liked the taste in general, and will probably get them again. They would be great on top of a salad with chicken. I always felt like I am destined to enjoy beets, but I never do, so this beet form is a little bonus.

Uhhhhh clams steamed in beer, chicken and pepper fajita deconstructobabs, bread, and more spinach

An incoherent but tasty meal 

I sautéed some onions in lots of butter, then added red pepper flakes and a few cans of beer and then the clams, and let them simmer for a bit until the shells opened, then squeezed some lemon over them. Yum yum yum. 

The plan was to make fajita chicken kebabs, but when it came down to it, I did not feel like threading anything on skewers, and Damien did not feel like grilling. So after I marinated the meat and peppers for a few hours, I just spread them on a pan and broiled them in the oven, and it was most definitely good enough.

The marinade was, I don’t know, oil and lime juice, chili powder, cumin, garlic, salt, etc. Just standard “weakly Mexican.” Served with salsa and sour cream to dip. 

Drumsticks, potato salad, and peach salad
Two salads, no greens! The kids were very impressed.  Or possibly they were mocking me. 

So, here we have an odd duck: a recipe that didn’t really need the prosciutto. It was sliced peaches, chopped fresh mint, crumbled feta cheese, and torn up prosciutto dressed with a honey lemon sauce, and it was super summery, fresh and full of vivid flavors.  

So vivid that the prosciutto didn’t really stand out, and therefore wasn’t necessary. What do you know about that.

I thought the potato salad was also nice, not too gloppy. Potatoes with the skin on, hard boiled eggs (which I cooked in the same pot as the potatoes, much to the amazement of one easily-amazed kid), and scallions, with a dressing of mayonnaise, cider vinegar, salt, and plenty of pepper. 

Dora was supposed to stop by for dinner, but she had car trouble and Damien had to rescue her, so she got here. She’s no longer in our bubble, and we needed to keep the visit outdoors, so to prolong the outdoorness of the evening, I made a fire and we toasted marshmallows, which I have apparently been buying every week for the last five weeks, intending to someday have a campfire. 

Here is Lena telling Corrie a ghost story. 

Just the right amount of funny and scary. This particular spooky story was about a green, hairless gorilla who lives in the sewer.

And Friday was pizza with fresh basil and slices of garlic, and ricotta, and red pepper flakes, WHICH. I. RECOMMEND. I want to make this same pizza except with also eggplant, or possibly even broccoli. 

And now for this week, here’s what we ate:

SATURDAY
Party!

Irene’s birthday was back in April, right when everything started closing down, so we finally had her party last weekend at the town pond before school starts and everything closes down again.

I did not cover myself in glory with birthday cakes this week. She wanted a Gravity Falls cake with Bill Cipher made of rice krispies. I got off to a bad start by referring to him as Cyber Bill, even though I am not 67 years old. Then his arms kept falling off, and then it was kind of downhill from there. Please don’t give me any advice on how to do it better. I know how to do all things well, and sometimes I just choose to do them poorly, for personal reasons.

But she liked it! And there were thunderstorms right up until an hour before the party, and then the sun came out. The party kids had deli sandwiches; I forget what the people back home had.

SUNDAY
Party!

Lucy’s birthday was back in July back when everything etc. etc. so we finally had her party while etc. She asked for a cake with All Might from My Hero Academia on it. This was pre-doomed to failure even before I discovered we don’t own any food coloring and I would have to color everything with sugar and leftover icing. All Might is a weird looking dude and this was a weird looking cake, so, there you go. 

But, she liked it, and there were thunderstorms that stopped before the party.  

And they got their parties in before everything gets locked down etc. etc. etc.  The party kids just had snacks; I forget what the people back home had.

MONDAY
Koftas with yogurt sauce, pita, Jerusalem salad

The first time I made koftas I thought they were SO tasty, but they kept falling off the sticks when Damien grilled them. So this time I just made a bunch of big meatballs and broiled them, with yogurt sauce to dip them in. Good stuff, with the added bonus of not looking so much like giant turds.

Oh, I also made a big bunch of Jerusalem salad while tomatoes are still king. Cucumber, tomato, red onion, parsley, lemon juice, olive oil, salt. A cooling, easy side dish to lighten up a savory main dish.

If anyone makes koftas on the grill and knows how to keep them from falling apart off the stick, I’d be glad to know it.

TUESDAY
Chicken and salad, fruit

I got home soooo late from shopping. I just sprinkled the chicken with olive oil and Italian seasoning and broiled it, then served it in pieces over greens with Caesar salad dressing from a bottle. We had strawberries and blueberries, plus some pineapple that I forgot to serve last week. 

WEDNESDAY
Dino nuggets, chips, veg and dip for kids, restaurant for adults

Many months ago, maybe even a year ago, Damien was out of town and my car was in the shop and OF COURSE somehow Lucy ran out of insulin. So we had to call Dora and get her to leave work and go the pharmacy for us, and bring the insulin home, and then it was somehow the wrong insulin (“somehow” meaning CVS, which we briefly used because it has a 24-hour drive thru; but also does stuff like gives you the wrong insulin and then lies about it), so she had to leave work again and get the other insulin and bring it home and then go back to work, and she was very nice about it. So, we said we would take her out to dinner. 

And we did!

Like a year later.

I myself had an insane amount of food: Fried calamari, minestrone soup, and veal piccata, not to mention a bit of Dora’s bruschetta and a bit of Damien’s gondola bread; and some kind of cocktail with bitter orange. It’s actually getting nippy here at night (hence the soup), so they had these neat patio heaters among the tables with a giant flame enclosed in a glass pillar. I guess I’m a country mouse; I was impressed. I’m not saying I would follow it into the desert, but it was a very nice flame. 

THURSDAY
Philly cheesesteak

I don’t know what is going on with cows, but steak is still $2.99 a pound. One of the fringe benefits of my kitchen reno (which is still not done. I have to finish painting and then install the ceiling tiles, and then I will take pictures!) is I finally found the little column that holds up the disc cutter on my food processor, so I sliced a ton of peppers and onions and then the steak. 

IS there some way of shredding steak in a food processor without having to constantly stop the motor, take the top off, and drag out the meat that gets wrapped around the central pin thingy and caught between the blade and the cover? I did freeze the meat a bit first, but it was still very soggy going. It took a long time, but the results were good. Nice and shreddy, just like in Philly, as far as I can recall. 

Honest to goodness, I took pictures of my sandwich, but they look gross. You all know what a good cheesesteak looks like, so picture that. 

FRIDAY
Eggs migas with refried beans

Here is a picture of the migas I made last time. SO GOOD. 

Did I share a recipe for simple migas? I cut a bunch of corn tortillas into strips and fried them in oil until crisp, then scrambled a bunch of eggs into them, and served them with hot sauce and standard taco fixings. I love this meal. You know who would have loved it? My mother. Heck, maybe I can actually make it for her at some point, once the nursing home stops being locked down, etc. etc. 

And there it is. School starts on Monday. We’ll see how long it lasts, etc. 

5 from 2 votes
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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. 

 

koftas

Ingredients

  • 5 lbs ground beef
  • 3 onions
  • 1 head (head, not clove) garlic
  • 2 bunches parsley
  • 5 slices bread
  • salt and pepper
  • 1.5 tsp nutmeg
  • 2 tsp paprika
  • 2 Tbsp zataar

Instructions

  1. Put the wooden skewers in water to soak for about thirty minutes before you plan to form the kebabs.

  2. Put the onions, garlic, and parsley in a food processor and chop it.

  3. Put the meat in a large bowl and add the chopped onion mixture to it.

  4. Toast the bread, then put it in a bowl with warm water to soften it. Squeeze the water out and add that to the bowl with the meat.

  5. Add in the seasonings and squish it up with your hands until all the ingredients are well combined.

  6. Using your hands, form logs of meat around the skewers. They should be about an inch and a half in diameter.

  7. Grill over coals if you can. If they fall apart too much, you can cook them on a hot oiled griddle, or broil them. Turn to brown all sides.

 

5 from 2 votes
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Yogurt sauce

Ingredients

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

Instructions

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

 

What’s for supper? Vol. 145: If you give a mouse prosciutto

Lots of variety this week! Rich tapestry of life and so on. Here’s what we had:

SATURDAY
Hamburgers and chips

Saturday seems like so long ago. I think Damien bought and cooked the burgers while I . . . did something? You guys, he has this new job where he gets to do the work he likes, he gets paid more, and he’s home. He’s home for supper, home for track meets, home for bedtime. It’s fantastic. It’s the best thing that’s happened to our family in years and years, and I’m very happy!

SUNDAY
A CONFUSING FEAST

My daughter works at a deli. One afternoon, we had this exchange:

And that was all I knew. A present? Better than cheese? The suspense! It turns out that what she had was a pound of top quality prosciutto! But it was unsliced, as it was an end piece. $4 a pound for meat that goes for $14.99 a pound. Grocery bargains are my love language.

Prosciutto happens to be my other love language (I’m a bit of a polyglot, to be honest. Will also accept love via pork belly, steak, just about any variety of cheese, shrimp, pie, more cheese, crusty breads, soft breads, herbed butter, most fruits, all types of puddings, custards, and flans, creamy soups, clear soups, middle eastern food, Columbian food, Thai food, Greek food, anything with basil, anything with garlic, hot pretzels, fried pickles, cheese cake, smoked meats, raw oysters, sun dried tomatoes . . .

I’m sorry, I’ve lost my focus. We were talking about the prosciutto. I solicited recipes online, but eventually decided that just plain bruschetta would be best.

Bizarrely, two stores were out of baguettes, so I bought ready-made crostini with olive oil and flaky salt, and I sharpened my best knife and sliced the prosciutto as thin as I could, which was not very thin.

I had collected some creamy fresh mozzarella, and also some gouda, and huge clusters of juicy, dusky grapes. And we also needed fig paste. I had originally been planning to save this treat as an adults-only evening snack, but I had to admit that I had bought kind of a lot of food for two people, so I started planning a family meal around it.

It . . . kind of got out of control.

Oven roasts were still on sale, and as I previously mentioned, I scoff at rigid categories of cuts of meat. Someone had mentioned chimichurri, which I can’t believe I didn’t already know about. It turns out to be really easy to make. You just stuff the things in the food processor, run in a bunch of olive oil, and there it is.

So I sliced the meat into wide strips and threaded them accordion-style onto skewers for Damien to grill outside with a little olive oil, salt, and pepper, to be dredged through the chimichurri.

And also a batch of pickled red onions in vinegar, sugar, and cilantro. There were also some lovely tender peas in pods looking for a home, so I set those out in a bowl just as they were. And some salami, and some herbed, braided mozzarella that I forgot I got. And a little bowl of just plain olive oil. And some wild grapes we found while we were gardening. And some more cheese that I forgot I got.

It may be the best meal I ever served. Technically this was a Mediterrani0-Argentinean Travesty with Cheddar and Peas, but it worked, my friends. It worked so well. The cheap meat with simple seasonings sizzling on their skewers with the lively, verdant chimichurri. The salty prosciutto with the creamy mozzarella on a bit of salty bread and a dab of dark fig paste. Cleanse the palate with a few fresh pea pods and grapes, then back for more meat, this time with pickled onions and cheddar. Oh, it was so good. Damien and I ate outside and shouted for the kids to bring us beer and napkins.

The only thing I have to add to this happy food story is that, when I type “chimichurri,” my phone thinks maybe I mean “chili horrible,” which I do not.

I also did a bit of gardening on Sunday, and we got sixty daffodil bulbs, forty irises, and a dozen fancy tulips into the ground. I always think gardening with children is going to be sweet and lovely and wholesome, and it always ends up being . . . not. There’s a lot of bitey ants and moldy mulch and falling on rakes and shouting. But we did get those bulbs in the ground, because I’m always willing to believe that spring will come again. Here is a pictorial version of how gardening starts and ends:

I also gave a kid a driving lesson, and we did not fall off the side of the mountain

and I bleached and kid’s hair and dyed it blue.

Child has SO MUCH HAIR. What a day!

MONDAY
Bagel sandwiches with fried eggs, pepper jack cheese, and ham.

I had in my arsenal two new cast iron skillets they had as a special at Aldi. Cooking in shifts to feed everyone is the bane of my existence, so I was pretty hyped at the idea of making everyone’s eggs all in one go.

Well, it turns out I’ve been spoiled by nonstick pans. I’ve completely lost the knack of cooking on cast iron. I’ll get it back! But these particular eggs were not top notch. Not top notch at all. I didn’t burn the bagels, anyway.

TUESDAY
Carnitas, beans and rice, tortilla chips, guacamole

My husband, who is from Los Angeles, raaaaved about this meal, which made me feel great! In the morning, I took a pork shoulder and put it in the slow cooker with a can of beer and let it go all day on low. At dinner time, I shredded it and sprinkled it liberally with cumin, chili powder, and salt, then spread it in a shallow pan and put it under the broiler.

My carnitas have always been bland in the past, and overly dependent on toppings, no matter what I cook the meat with. I like this method of deliberately cooking it bland and then seasoning it afterward. Works great.

For the beans and rice, I made rice in the Instant Pot, then added black beans, diced canned tomatoes and some juice, minced red onion, minced garlic, cilantro, salt and pepper, chili powder, and cumin, then reheated it. I meant to add some diced jalapenos, but I forgot. I wish I had written down the proportions, because it turned out so tasty and lively, which is not always the case.

For the guacamole: Four avocados, fresh tomato, diced fresh jalapeno, minced garlic, diced red onion, cilantro, salt and pepper, chili powder, and the juice of two limes. I usually mash half the avocados and chop the other half, but they were a little hard, so I sliced them very thin. Yum.

So then we had flour tortillas with sour cream, the seasoned meat, beans and rice, and guac all together. It was fantastic.

I’m very sad for my past self and my lackluster carnitas. Onward and upward.

WEDNESDAY
Salad with chicken, cranberries, cheese, and nuts

Not a thrilling meal, but decent. I cooked the chicken breasts in the Instant Pot on high pressure for eight minutes in just plain lemon juice. When it was cool, I sliced them and served them over salad greens, along with sliced almonds, dried cranberries, and crumbled feta cheese. I bought a bottle of “black garlic pepper vinaigrette,” whatever that is, but I forgot to try it. I also meant to add sliced Granny Smith apples, but didn’t even realize till this minute that I forgot that, too.

I seem to have forgotten to take a picture, as well. What was I doing all week? Not taking food pictures, I guess. Here’s an old pic of a similar meal:

My family will not eat salad greens as a side dish, but they eat tons of it if it’s part of a main course loaded salad. Works for me!

THURSDAY
English muffin pizzas, pepperoni and black olive

I again forgot to take a picture, but this is what sets me apart from other food bloggers, right? Other food bloggers would torture you with eleven photos of hand-pitted black olives and hand-cured pepperoni that they procured at the pepperoni ranch down the road, laid out artfully on a wooden trencher with lavender and quince hanging around for some reason, interspersed through seven paragraphs about how, on a jaunt to Iceland, they popped into out of the driving rain into an adorable little English muffin shop where the grandmother sat on a two-legged stool in the back, absolutely grinding the flour with her authentic gums while the patrons patiently hung around holding sacks under her jaw, and that’s why Icelandic kids don’t have ADHD.

Not me! I just wrote “pizza” and called it food blogging. In my defense, I did install a thingy so now you can pin images, if you’re into that. Flailing toward solvency, that’s my game.

FRIDAY
Mac and cheese

Easy, cheesy, glutenful: Mac and cheese. I use an Instant Pot recipe. If I’m feeling fancy and I feel like everyone’s blood glucose can take it, I transfer it to a buttered pan and put buttered breadcrumbs on top.

And now it’s almost 12:30 and I haven’t had breakfast yet. I’m loading up all these food pictures and absolutely dying. Gonna go grab some lunch and then get back to you with the recipe cards!

Guess who’s sitting on the couch next to me? My husband. He’s working from home today. You guys.

Chimichurri

Dipping sauce, marinade, you name it

Ingredients

  • 2 cups curly parsley
  • 1 cup Italian parsley
  • 1/4 cup dried oregano (or fresh if you have it)
  • 1 Tbsp red pepper flakes
  • 2 Tbsp minced garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/4 cup red wine vinegar
  • 1 cup olive oil

Instructions

  1. Put all ingredients except olive oil in food processor. Whir until it's blended but a little chunky. 

  2. Slowly pour olive oil in while continuing to blend. 

Beef skewers

We used a cheap cut of oven roast and it turned out just great (but I'm sure steak would be good, too!). Serve with chimichurri and pickled onions for a wonderful treat. 

Ingredients

  • beef
  • olive oil
  • salt and pepper

Instructions

  1. Soak wooden skewers in water for at least half an hour before skewering meat. 

  2. Slice beef across the grain into wide strips, trimming off fat if necessary. Thread them, accordion style, onto the skewers.

  3. Build the fire and let it die down to coals. 
    Just before cooking, drizzle the skewers with olive oil, salt, and pepper. Then lay the skewers over the grill, turning occasionally, until they are sizzling. 

  4. Serve with chimichurri and pickled red onions. 

 

Pickled red onions

A nice side dish for beef skewers with chimichurri

Ingredients

  • 2 red onions, sliced thin
  • 1 cup chopped cilantro
  • 1 cup red wine or cider vinegar
  • 1/3 cup sugar
  • water

Instructions

  1. Dissolve sugar into vinegar. Add onions and cilantro. Add water if necessary to cover onions. Cover and let sit for several hours before serving. 

 

4 from 1 vote
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Slow cooker carnitas

Serve on tortillas with sour cream, guacamole, beans and rice, salsa, cilantro, or whatever you like.

Ingredients

  • 1 pork shoulder
  • 1 can beer (or soda)
  • cumin
  • chili powder
  • salt and pepper

Instructions

  1. Put pork shoulder in slow cooker with beer. Cook on low for five hours or more, until pork falls apart when poked. 

  2. Preheat broiler. 

  3. Shred meat, mix together with spices, and spread in a thin layer on a shallow pan. Broil for a few minutes until meat is slightly crisped.  

  4. Serve on tortillas with whatever additions you like. 

 

Beans and rice

A good side dish, a main course for meatless meals, or to serve inside carnitas, etc.

Ingredients

  • 3 cups uncooked white rice
  • 1 15-oz cans red or black beans, drained
  • 1 20-oz can diced tomatoes with some of the juice
  • 1 diced jalapeno
  • 1/2 cup cilantro, chopped roughly
  • 1 small red onion, diced
  • 2 Tbsp minced garlic
  • chili powder
  • cumin
  • salt and pepper

Instructions

  1. Cook rice. Add rest of ingredients, adjusting spices to taste. If it's too dry, add more tomato juice. 

 

White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

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Instant Pot macaroni and cheese

Adapted from a CopyKat recipe

Ingredients

  • 2 pounds raw macaroni
  • 2 tsp hot sauce
  • 4 Tbsp butter
  • 3 Tbsp yellow mustard
  • 2 cups milk
  • 2-3 pounds cheese of your choice
  • 1 tsp pepper
  • 1-2 cups buttered bread crumbs for topping (optional)

Instructions

  1. Put macaroni in Instant Pot with enough water to barely cover. Put hot sauce, and mustard on top and mix it well. Mixing may be superstitious; not sure. 

  2. Set IP to high pressure for six minutes. Do quick release. 

  3. Drain any excess water. Add milk, butter, and cheese, and mix until macaroni is coated. 

  4. Serve as is; or butter a pan and pour the macaroni into it, top with buttered bread crumbs, and heat in oven until breadcrumbs are toasted.