What’s for supper? Vol. 206: Thank God for canned tomatoes.

Let’s talk about food! Hope you have plenty at your house. Here’s what we ate this week:

SATURDAY
Brats, chips, strawberries

Damien boils the brats in beer and onions, then browns them up with more onions. Some of the kids eat theirs with still further, raw onions, but I feel that is too many onions. 

SUNDAY
Braised Pork All’arrabbiata, garlic parmesan mashed potatoes, salad, grapes

Someone mentioned this recipe on Twitter, and I happened to have two hunks of panic pork picnic in the fridge, aging rapidly. So I hacked it up and cooked it, and MAN IT WAS GOOD. 

You brown the hunks of pork with salt and pepper, then cook up some onions, tomato paste, garlic, red pepper flakes, red wine, and diced tomatoes on the stovetop, then put it all in the oven for a few hours until the pork is tender. 

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This is one of those recipes where you could really subsist on the smell alone. Fabulous. Nice and easy, too, and cheap if you can get pork cheap. The red pepper gives it a little dazzle up front, but it’s not super spicy, just very rich and warming. Of course you could adjust it to make it hotter.

I went with parmesan garlic mashed potatoes, which I somehow have never made before. They were a big hit. I put smashed garlic cloves right in with the water to boil the potatoes, and then mashed them along. 

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Check it out: I says to myself, I say, HOW WOULD IT BE if we were to put a layer of pork all’arrabbiata in a casserole dish, sprrrrread some garlic parmesan mashed potatoes on that, sprinkle it with a bit more cheese, and slide the whole thing into a medium oven to think about what’s it’s done until the top is nicely browned? I think it would be wonderful. 

I know people use pork arrabbiata as a sauce for pasta, but that just doesn’t appeal to me. I think it would be great with egg noodles, though. Or on toast!

MONDAY
Asian meatballs, rice, steamed broccoli

I just love these tasty little meatballs. I had plenty of scallions and fresh garlic, which I chopped pretty coarsely, and I added some extra soy sauce. The only other ingredients are crushed Ritz crackers, kosher salt, and pepper. And ground beef, yes. 

An easy, quick meal that just about everyone likes. I make a nice little dipping sauce, half soy sauce and half mirin, to give it a little extra zing. Damien prefers his with sriracha. These are flavorful enough that you could use ground turkey, if you really needed to, what with the war on and all, and they would still be good. 

We had it with white rice and some broccoli which I’ll call “steamed,” but it was really drowned. I am not used to cooking frozen veg!

TUESDAY
Chicken quesadillas

I actually skipped the chicken for mine and just had cheddar and jalapeños. Not my finest frying effort; whatcha gonna do. 

I made the chicken by sprinkling it lavishly with chili lime powder and cooking it very slowly in oil, then slicing it up. I know I bought tortilla chips at some point, but they had disappeared off the face of the earth. I said I would slice up some sweet peppers, but I did not. 

WEDNESDAY
Omelettes and challah

I offered the choice of sausage, pepper jack cheese, or both. Then someone leaked the news that we also had cheddar, and there was a panic. I guess there has to be a panic about something. 

The challah turned out great!

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I made a double recipe, enough for two huge loaves, and my poor old mixer is getting so old and wobbly, I was afraid I would break it, so I pulled the dough out to knead by hand. Man, I am weak. That was exhausting. I eventually gave up long before it reached the required “feels like a boob” stage, cut the dough in half, and threw it back into the mixer a batch at a time, but I still rushed it a bit, and set the dough to rise when it was still pretty knobbly. 

But like I said, it turned out great! I was most pleased.

It looks flat in this picture, but in real life, it was most pneumatic. 

Look at the sheen on that crust. 

I made exactly two nice, tidy omelettes, and the next ten looked like they were the best I could offer with my broken arm (I do not have a broken arm).

THURSDAY
Pizza

Two pepperoni, two olive, one plain. And them’s the facts. I used the leftover sauce Damien made last week. 

FRIDAY

Pasta again, I believe. This pandemic is taking on a distinct canned tomato flavor. 

 

braised pork all'arrabbiata

Ingredients

  • 5-6 lbs pork, cut into 2-inch chunks
  • 4 Tbsp olive oil
  • salt and pepper
  • 3 medium onions, diced
  • 6-8 cloves garlic, minced
  • 4 tsp red pepper flakes
  • 5 Tbsp tomato paste
  • 1 cup red wine
  • 2 28-oz cans diced tomatoes with juice
  • more salt and pepper if needed

Instructions

  1. Preheat the oven to 325.

  2. Salt and pepper the pork chunks. In a heavy pot or dutch oven, heat the olive oil and brown the pork on all sides. Do it in shifts if necessary, to make sure all the pork gets browned.

  3. Remove the pork from the oil and set it aside. Add the diced onions to the oil and cook a few minutes until soft.

  4. Add the minced garlic, tomato paste, and red pepper flakes. Cook, stirring, a few minutes more.

  5. Add the wine and cook, stirring constantly, until the sauce becomes thick.

  6. Add the diced tomatoes with juice and combine with the sauce. Put the pork back in and stir so it's all coated with sauce.

  7. Put a lid on, or cover tightly with tinfoil, and put the pot in the oven for at least two hours, until the pork is very tender and stew-like.

  8. When the pork is done, the sauce should be thick, not liquidy. If necessary, simmer on the stovetop to cook off the excess liquid.

  9. If the pork is very fatty, shove the pork to one side of the pot, let the fat collect on one end, and drain it out with a spoon.

  10. Serve with parmesan mashed potatoes.

 

Garlic parmesan mashed potatoes

Ingredients

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

Instructions

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

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

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

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

Vaguely Asian meatballs with dipping sauce

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

Servings 30 large meatballs

Ingredients

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

For dipping sauce:

  • mirin or rice vinegar
  • soy sauce

Instructions

  1. Preheat the oven to 425.

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

  3. Bake for about 15 minutes.

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

Challah (breaded bread)

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

What’s for supper? Vol. 202: Grasping at strawberries

Oops, I forgot to do a food post last week. We had a few meals outside of the normal rotation, so let’s review!

One that people liked was turkey bacon wraps. I had mine in spinach wraps , with smoked turkey from the deli, bacon, pea shoots, a nice mild lacy Swiss, and horseradish sauce, with a snappy dill pickle.

We also had some berries and some of those awful spicy crunchy onion ring snacks that are so unreasonably delicious. Fresh fruit is not great at this time of year, but I’m so desperate for color, I’m willing to grasp at strawberries. 

Against my best instincts, I also made a giant chicken pot pie last week. For reasons I don’t understand, no one except me likes chicken pot pie, but I thought maybe I would just make one so delicious and wonderful that they’d all . . . change their minds. Look how cozy and enticing it is!

What you can’t see, since this is a still pic, is that I made the sauce way too thin, and the contents were rolling and sloshing around under that lovely crust. It still tasted good! But we ate it in bowls. 

I used readymade puff pastry dough, top and bottom. (I had some left over, which is what gave me the idea of chicken pie.) I cooked the chicken, carrots, and potatoes in broth in the Instant Pot, and then made a white sauce with chicken broth and milk, then put them together and poured it into the crust. If there’s ever a next time, I will slightly undercook the potatoes and I’ll bake the bottom crust a bit before filling it. And of course I’ll make the sauce much thicker.

I still thought it was a delicious. But no hearts or minds were won this day.

We also had a new kind of salad that I expected to be more popular than it was. The family is pretty tired of buffalo chicken salad and all the other chicken salads, but mango and avocado were both on sale, so I made this lovely mango avocado lime cilantro honey salsa to go with a salad with chicken, tomatoes, and cucumbers.

I don’t seem to have written the recipe down, because why would I? Bah. I guess it was . . . mango, avocado, cilantro, lime juice, honey, and red onion. And there was a dressing made of olive oil, honey, dijon mustard, apple cider vinegar, minced garlic, cilantro, and salt and pepper. It was really tasty, sweet and summery. Ugh, why did I not write this down? Doesn’t matter, nobody liked it anyway except me. They are so dang spoiled.

Finally, we had gochujang beef with rice. Usually I made this dish with pork. It turns out it’s good either way, and certainly easy. The sauce is just a few ingredients, and you can prep everything in the morning or even the night before, and then just, zoop, cook it up. I’ll put my recipe card at the end,

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and you can just substitute beef if you like. I used shredded coins of carrots rather than matchsticks, and I think I prefer it that way. 

Oh gosh, last week was also Valentine’s Day. Clara baked something like 130 cupcakes, and we decorated about half of them. I iced them and added some fancy sprinkles, and Benny sat there and sedately rolled up about 72 fruit roll roses. 

The way you do this is you roll the end of the roll tightly, and then you rotate the roll in one direction while twisting the unrolled part in the other direction and wrapping the twisted part around the roll. I can’t describe it better than that, because I’m not very good at it. But Benny is!

The cupcakes were a big hit. Benny also made those Valentines where you take a photo of the kid holding her fist out, and then cut two little slits in the print and insert a lollipop.

Okay, on to this week! Here’s what we had:

SATURDAY
Hamburgers, strawberries, chips

Nothing to report. These February fruits are not great, but it’s so cold and bleak, I’m willing to grasp at strawberries. 

SUNDAY
Pizza

Nothing to report. 

MONDAY
Roast pork ribs, tater tots, asparagus

Crazy busy day with hours of driving and appointments, so I was pretty pleased to have this meal cooked in what we professionals “a twinkling.”

Pork ribs with salt and pepper under the boiler, turn once, boom. BBQ sauce from a bottle. Asparagus sautéed in a pan with some sesame oil and lemon wedges. 

TUESDAY
Paprika parmesan chicken with tomatoes and peppers, buttered noodles

Second time making this recipe, which takes a bit of chopping but is a one-pan dish with a simple but very tasty sauce.

 

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About half the family likes it, which is pretty good. It’s easy enough, and the chicken turns out very moist and full of flavor.

I love the bright colors for winter, and it’s important to make sure everyone knows you used TWO kinds of paprika. Two!! (If you have to pick one, go with the smoked one.)

As you can see, I crowded the pan.

It’s just what I do. It turned out fine; the chicken just didn’t get as crisp as it might have. Still delicious!

WEDNESDAY
Beef teriyaki stir fry with rice

One kid is very fond of stir fry, and every once in a while, we indulge her. It’s a sacrifice, but I’m willing to ask Damien to cut up a hunk of beef, and then when I get home, I start some rice cooking in the instant pot, sauté the sliced meat in a pan, chuck in some frozen vegetables, and then slop on some bottled sauce at the end.

I really like this teriyaki sauce: Veri Veri Teriyaki, although it’s a bit thin, so I added a little cornstarch while cooking.

I always ask myself if I like it just because it’s called “Soy Vay,” and I just don’t know. 

THURSDAY
Chicken quesadillas, beans and rice

Damien cooked the chicken in the morning, and I threw together some beans and rice and made the quesadillas. 

I didn’t take any pictures, but here is a beans and rice of ages past. 

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I snacked on so much cheese and chicken while cooking everyone’s quesadillas, I ended up not wanting one myself. I could actually eat beans and rice every day. Recipe card below. 

FRIDAY
Fish burgers, cole slaw

This will be tonight.

 

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Probably I should get chips or something. I got some soft rolls and some battered frozen fish and tartar sauce.

Oh, speaking of which, Lent is coming, and you need to know that Wendy’s cod sandwich is the best fish burger you can get, and if you’re looking for a really stinging penance, give up ordering Wendy’s cod sandwich.  No further questions at this time. 

One-pan paprika chicken with parmesan, tomatoes, and peppers

Bright, sweet, easy, tasty! Make with buttered noodles or hearty bread, or just by itself.

Ingredients

  • 6 lbs chicken parts with skin and bone
  • salt and pepper for sprinkling
  • 1/4 cup olive oil
  • 3 Tbsp apple cider vinegar
  • 4 Tbsp minced garlic (probably a whole head)
  • 2 Tbsp paprika
  • 2 Tbsp smoked paprika
  • 1 Tbsp oregano
  • 3-4 pints cherry tomatoes (I used fancy tomatoes in various colors), halved
  • 4 sweet peppers (I used red, orange, yellow, and green), sliced thinly
  • 1/2 cup grated parmesan
  • 1 bunch parsley, chopped, for garnish

Instructions

  1. Preheat oven to 425

  2. In a bowl, mix together the olive oil, cider vinegar, garlic, paprikas, and oregano, and toss with the chicken so it's coated

  3. Spread the chicken in a pan with a rim and sprinkle with salt.

  4. Add the tomatoes and peppers to the pan in between the pieces of chicken. If the pan is too crowded, spread everything out into a second pan. You want to leave room so it will roast a bit.

  5. Sprinkle the vegetables with salt and pepper and lightly drizzle with olive oil.

  6. Sprinkle the parmesan cheese over everything.

  7. Roast for about 40-50 minutes until chicken is golden and a little crisp.

  8. Serve chicken, topped with parsley and a little pepper. Sprinkle a little extra cider vinegar on top if you like.

 

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. 

 

Coleslaw

Ingredients

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

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

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

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. 

What’s for supper? Vol. 198: In which I do not die

Sorry about the dearth of posts this week. I’ve been busily tapping away at other stuff that will bob to the surface eventually. Also I thought I was dying, which was distracting. (Spoiler: I did not die.)

On Monday I stopped being able to ignore these chest pains and unexplained swelling that sounded a lot like some very un-fun heart attack/lethal blood clot nonsense, so with my family history, I chewed up some aspirin and had a kid drive me to the ER. My heart is okay, thanks be to God. I think it is stress, which is embarrassing, but there it is. So now I have to do these fricken breathing exercises like a stupid hippie. 

Nobody said I had to stop eating like someone who’s trying to induce a heart attack, though.  Here’s what we had:

SATURDAY
Buffalo chicken with salad

This is quickly becoming my new fast and easy but not-quite-junk-food meal (which means that the family is quickly becoming sick and tired of it). It’s mixed greens topped with shredded carrots, crumbled blue cheese, crunchy fried onions from a pouch, and buffalo chicken from frozen, drizzled with buffalo ranch dressing. 

Quite a nice combination, sharp and yummy, but there’s an actual salad involved, so, santo subito

SUNDAY
Bacon, eggs, Brussels sprouts; homemade french bread

One of my favorite one-pan meals, and it’s so easy.

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You just have to cut up a bunch of Brussels sprouts and cut up a bunch of raw bacon, stir up a quick balsamic honey sauce, mix it all together, and cook it all in a big sheet pan. Shortly before it’s done, you crack some eggs on top and cook it a little longer, then top it with parmesan cheese and red pepper flakes.

SO GOOD. These flavors together are just so cozy and savory. 

Every time I make this dish, I say it needs fresh, warm bread, so this time I went for it.

I was feeling peppy after a successful faith formation class (we acted out the visit of the magi and the flight to Egypt. You should have seen that little star of Bethlehem waving and waving and waving her hands. Here’s the baby! Here He is! It was adorable) and didn’t need to do anything right away, so it was a good time. I chose this french bread recipe, which looked reasonable. I haven’t made french bread for something like ten years, and I was very nervous about the yeast. 

Someone told it’s better if the water is a little too cool, rather than too hot. So I erred on coolness and gave it almost 20 minutes to foam, and it foamed!  Hooray! The rest was pretty easy. I used the dough hook on my standing mixer to do the kneading for me, so it came out plenty smooth. And the idiots who designed my kitchen built a cabinet and countertop over the heating vent. We’ve since torn out the cabinets, but there is still a little makeshift shelf there, so I have the perfect warm, protected dough-rising spot.

So I let it rise in the bowl, then formed the loaves (I made a double recipe, so I had four big loaves) and let them rise, and slashed them after the second rise. Then I went out of the room for a minute. When I came back, one of my children was leaning on the loaf with her elbow. Just . . . .leaning on it. And it wasn’t like, “Oops, oh no, my goodness, I can’t believe I leaned in your dough!” It was more like, “Yeah, I can see spending my life here. What’s she yelling about now?” 

Anyway. I reformed the loaf, even if it’s not possible to do that with the child.

This recipe calls for tossing some ice cubes into the oven along with the bread, to put moisture in there and give it a nice crust.

I thought it came out a little soft and pale for my liking, but I didn’t want to over bake it and dry it out; so I melted some butter and brushed that on. They were so glossy and golden and lovely, I just about died, I was so proud of myself.

The taste was a little bland, which is okay, since the purpose of this bread was so sop up the spectacularly flavorful balsamic-honey-bacon-egg yolk pan drippings of the meal. 

Sorry, one last bread picture. I made bread!

I don’t feel confident enough to write up my own recipe card yet, but I’ll try this a few more times and then get that going. Yay, bread!

MONDAY
Domino’s

So this was the day I decided I was actually dying, and not from bread pride, so instead of the planned meal, we ordered pizza. And yes, I pulled off my cardiac electrodes, put my back shirt on, came home, and ate cold pepperoni pizza standing up. We die like Americans.

TUESDAY
Chicken quesadillas and guacamole 

Broiled some chicken in the oven, well crusted with salt, pepper, chili powder, and cumin, and sliced it up, then sliced up a ton of cheese, and fixed a big bowl of guacamole. The rest of the day is a bit of a blur. I think I went to bed and Damien made quesadillas. 

I do remember how remarkably perfect the avocados were, though. I bought them on Saturday and chose exactly the right day to cut them up. Aren’t they lurvely?

The guacamole was not, to be honest, my very best. I should have mashed them avocados more, cut the tomatoes smaller, and juiced some more limes. Still tasty, though. 

 

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WEDNESDAY
Bacon cheeseburgers, Doritos

Wednesday was, despite his best efforts, Damien’ birthday, and he requested that he be allowed to shop for and cook this meal. What a prima donna, right? We also had stuffed clams, because why not. (Here I would like to remind you that the doctor said my heart is entirely healthy and all my numbers are good. I only ate half a bacon cheeseburger, though, because I was full of stuffed clams.)

Now the kids are supposed to stop harassing me about being older than Damien, as we are now both 45, but they have not stopped. 

THURSDAY
Pulled pork sandwiches, tater tots, coleslaw

Easy peasy. I bought one of those giant shrink wrapped sandworm pork hunks at Aldi and chonked it in the slow cooker with some beer and hot pepper flakes, and let it cook all day. Shredded it and mixed it up with a bottle of BBQ sauce

and let that warm up while I made coleslaw

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which we ate by the light of the it’s-still-Christmas lights.

We also had the birthday dessert I had purchased on Wednesday but which we were all too stuffed to eat. This is what you get when you can’t say what you really want for your birthday. You get this:

No, he doesn’t especially like Raisinets.

Not pictured: Two kinds of ice cream, fresh whipped cream, hot fudge, and cherries. 

FRIDAY
Grilled cheese and tomato soup. 

Tomato soup from a can, I say! *shakes fist whats-for-supperly*

Recipe cards below!

Bacon, eggs, and brussels sprouts in honey garlic balsamic sauce

Adapted from Damn Delicious.  An easy and tasty one-pan meal that would work for any meal. Great with a hearty bread like challah. 

Ingredients

  • 4 lbs Brussels sprouts, trimmed and halved
  • 3 lbs uncooked bacon, cut into 1- or 2-inch pieces
  • 18 eggs
  • oil for greasing pan
  • salt and pepper to taste

Sauce:

  • 1/4 cup balsamic vinegar
  • 2 Tbsp honey
  • 1 Tbsp olive oil
  • 8 cloves garlic, crushed

Garnish (optional):

  • parmesan cheese, grated
  • red pepper flakes

Instructions

  1. Preheat oven to 400. Grease two large oven sheets. 


  2. Combine sauce ingredients in a small bowl. Mix Brussels sprouts and bacon together, spread evenly in pans, and pour sauce all over. Sprinkle with salt and pepper to taste.

  3. Cook until bacon is almost done (almost as crisp as you like it) and Brussels sprouts are very slightly browned, 18-20 minutes.

  4. Pull the pans out of the oven and carefully crack the eggs onto the Brussels sprouts and bacon, here and there.

  5. Return pan to the oven and cook a few minutes longer, just enough to set the eggs. The yolks will get a little film over the top, but don't let them cook all the way through, or you'll have something resembled hard boiled eggs, which isn't as good. You want the yolks to be liquid so you can dip forkfuls of fod into it.

  6. Sprinkle with parmesan cheese and red pepper flakes and serve. 

 

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. 

 

Coleslaw

Ingredients

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

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

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

 

What’s for supper? Vol. 176: Damien’s Amazing Interchangeable Cinderblock Meat Altar Situation

Oh Friday! I was whooping it up in Princeton, NJ for a big part of the week. Great trip, wonderful people, tiny airplane, glad to be home. Here’s what we ate this week:

SATURDAY
Chicken quesadillas, tortilla chips, guacamole

Corrie is always trying to get me to watch food videos with her, and I kept saying “not now.” So, as she says: “I like food videos, so I may as wewll make my own!” This video will make you feel better about the cleanliness of your food preparation area, about your efficiency with avocados, and most of all, about your Spanish. But it may make you wish you had a cooking companion and videographer like I have.

I don’t want to hear and kvetching about the vertical camera! She’s four!

For the quesadillas, I drizzled the chicken with olive oil and sprinkled on plenty of chili lime powder, then roasted it. I think I either left the house or went to lie down at this point, because I don’t remember making quesadillas, but I do remember eating some. 

And very good they are, quesadillas that somebody else made.

SUNDAY
Grilled chicken, bratwurst, pork ribs, and shrimp with mango salsa; chips and guacamole; strawberries and ice cream

Damien’s mom came by to watch Into the Spiderverse with the kids, and Damien smoked up a feast.

Now, here is where you may begin to notice a certain theme: Mandatory Meat vs. Optional Meat. I like meat? I really do. But I can imagine a happy life without it, unlike some husbands. I am most certainly not complaining! It just wouldn’t occur to me to cook a meal featuring four different meats; and it wouldn’t occur to him to go to a restaurant and not order meat. I guess between the two of us, we even out. As with so many other things. 

He used the same rub for the ribs as he does for the chicken, but for the ribs, he put some mustard on first, before smoking it. (I think he seared it on the grill and then moved it to a smoker? His ways are mysterious.)

He boiled the brats in beer and onions before grilling them. The shrimp, he marinated in lemon juice, olive oil, garlic powder, chili powder, and a little salt and pepper, and skewered them on skewers that had been soaked in water, then grilled them. 

So good. That chicken is so juicy and the skin is so crisp.

Have I told you about Damien’s Amazing Interchangeable Cinderblock Meat Altar Situation? He wanted a really big grill, but we don’t especially care for, you know, paying for things. We keep buying cheap grills and then leaving them out in the rain to rust, and that’s no good.

So he got a bunch of cinderblocks and built up this giant monolith for the base. Then he has an assortment of little blocks and chunks, grates of various sizes, chimneys, tongs, different charcoals and whatnot, and he just builds to suit, depending on how much fire he wants, how high the grate and how much air circulations, how many different fires he needs at the same time, and so on.

He does want one big grill to go over the whole thing, for when we have a lot of guests. And today is the day I found out he’s too much of a fancy man to even consider stealing a shopping cart. 

Anyway, the mango salsa was pretty tasty. I did say I was interested in mangos! So pretty, too. 

I do like the taste, but I’d probably buy them just for how the peels look. 

I’ll put a recipe card at the end. Oh, it’s so good to eat outside again! Even the plates are happy. 

Oh, mangoes have not seen the last of me. 

And I do believe Corrie is firmly in the “carnem et carnem solum” camp. 

MONDAY
Creamy lemon sausage pasta

I saw this recipe in the New York Times and it looked easy enough, and everybody likes lemon and cheese. But I figured I better get some meat in there, for the more carnal amongst us. I also tweaked the proportions so there was more sauce per pasta.

So, you just cook pasta, then cook up the sausage, then mix it together with ricotta and parmesan, lemon juice and lemon zest, salt and pepper, and some of the pasta water to thin it out, and stir all that into the cooked pasta, and put some fresh basil and red pepper flakes on top. 

It was good? It was almost good. It was not great. It was filling, and a little odd, but definitely cheap and easy. I would have liked to have the lemon and cheese filling in ravioli, probably; but as a sauce, and with the sausage, I was not entranced. I don’t know if it was the combination of sausage and lemon, or if this just wasn’t the dish for us. Oh well, onward and upward. 

TUESDAY

I was gone, wasn’t I! On Tuesday I did a Theology on Tap with the beautiful and indefatigable Kait Mayer, who also took me out to eat beforehand at Triumph Brewing, where I had . . . 

Well, look, now we’re back to the difference between me and Damien. I ordered the tempura mushroom banh mi, and I stand by it. The mushroom had a lovely, crisp coating, the bun was soft and giving, and the shredded vegetables were copious, flattered winsomely with a spicy mayo just as the gods ordained. It was delicious. 

WEDNESDAY

I had lunch at EFES Mediterranean Grill with my Aunt Joan and Uncle Lloyd. Lovely little place! Athough I wanted to want lamb dumplings or something along those lines, it was tremendously hot and humid, so I just ordered an appetizer, which was plenty. Homemade yogurt with spinach and walnuts with a basket of pita, and there were also little cups of sauce — something orange and very warming, and something minty and cooling. I got a very clear message that I need more mint in my life.

Then we did a mini-tour of Princeton campus, and then I mooched around the Princeton Art Museum. I only had time for the ancient art gallery, which was, as the kids say, extremely my jam. I posted a bunch of photos on Instagram. What a gorgeous place, and free admission. 

Then the gracious Claire Gmachl and the monsignor took me out for dinner at the Blue Point Grill, where I had arctic char and wild rice. I had to ask what arctic char is, since I am a bumpkin. It turns out it’s like salmon, but more salmony. And I fully expected to see a wiggly red line appear under “salmony” as I typed, but it turns out salmony is so a word. Then I thought maybe it was some obscure legal term, like simony, only more salmony. Oh, you want it in a sentence? Then how about The Sporting Review’s observation:

“This stream, which forms the Cascade de Con, abounds with a delicious little trout, the best flavoured and the most salmony I ever ate.”

Or perhaps this 1906 entry in Horticulture by the Massachusetts Horticultural Society will satisfy you:

“The color is pretty much the shade seen in Queen Alexandra, a salmony bronze, one of the kinds commonly called off-colors…”

This seems interesting to me. But I did not sleep a lot this week. I did go ahead and look up “arctic char” to see if the internet would rush to offer the information that it’s rather salmony, but all I learned was that its distribution is circumpolar. I feel that same way myself. 

After my talk, I got to hang out with Tom and Elizabeth McDonald, who are SO MUCH FUN. And I have a photo which I am currently saving in case I ever need to blackmail Tom. 

THURSDAY
Pizza

Damien insisted on making dinner while I lay down. Benny brought me dinner in bed:

Then they went to the beach while I lay down some more! I hope my current life isn’t the opposite of working out your purgatory on earth so you don’t have to do it after you die, because I feel like I’m racking up a lot of rewards that I haven’t quite earned.

FRIDAY

It says on the blackboard “giant choc chip pancake – eggs” and I don’t feel like I can argue with that, even though I’m sitting here smelling the pancakes they are making themselves for brunch. 

Coming up: our giant family July 4th cookout and mostly-legal fireworks display! We’ll be having, you guessed it, lots of kinds of meat, plus all the usual summer foods — potato salad, corn on the cob, watermelon, and a variety of refreshing beverages. What should we do for dessert? The kids want a cake in the shape of a flag, with red and blue berries, but I’m fairly anti-cake in the summer. I think we have done ice cream cups and a giant mountain of cookies in the past. That may be perfect; but I’d love to hear other ideas, too. Whatcha got?

Mango salsa

Good for shrimp, pork, chicken, or just tortilla chips

Ingredients

  • 6 mangoes, peeled, pitted, and diced
  • 1 med red onion, diced
  • 1 large jalapeño, minced
  • 1 pint cherry tomatoes, diced or sliced
  • 1 bunch cilantro, chopped
  • kosher salt and pepper to taste
  • chili powder to taste
  • lime juice to taste

Instructions

  1. That's it, dude.

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. 

 

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. 

What’s for supper? Vol. 169: Biscuit moron makes good

Recently, there came about in the Fisher household an unusual convergence of a little money, enough time, and sufficient paperwork-filling-outness, and I signed the kids up for classes at the Y as I’ve been promising to do forever. So now, along with Shakespeare club, school paper, part time jobs, drama club, choir practice, and knitting club, we have gymnastics and rock climbing. What I’m trying to say is: Get ready for a lot of frozen chicken burgers.

SATURDAY
Roast beef sandwiches with chimichurri

$2.99 a pound! I got a couple of big roasts which Damien seasoned and seared, then roasted in the oven; and I made a batch of chimichurri (recipe card at the end), and we had it on rolls with Swiss cheese. 

It may please you to know that, because of my terrible, cumbersome system for transferring photos from my phone to my computer, I managed to email this photo of a roast beef sandwich to . . . someone who definitely didn’t ask for it.

SUNDAY
Lasagna, Irish biscuit cake

Confirmation day!

And a gratuitous picture of Benny with flowers in her hair. 

Confirmation kid picked Catherine of Bologna as a patron saint. She’s the patron of artists. We ordered a print of a painting of her by Cecelia Lawrence.

Lots more detail and depth in the print than it appears here. Her gallery is here, and you can order very reasonably priced prints by emailing her.

This led me to realize we hadn’t bought confirmation presents for the last two kids who got confirmed, so I ordered some. I gave one kid her present, and we had the following conversation:

Me: Here is your confirmation present. 
Kid: And it’s only a year late.
Me: Yes. You’re very gracious. 
Kid: Let’s talk about the other times you failed us!
Me: I can’t wait for you to have kids. I cannot wait. 
Kid: Maybe I’ll be a nun!
Me: Then I can’t wait for you to disappoint JESUS!
Kid: MAYBE I ALREADY HAVE!

Come, Holy Spirit. 

Anyway, Damien made this Platonic ideal of lasagna, just absolutely quivering with fresh cheese and basil and homemade sausage ragu. We were so starving when we got home, I didn’t pause to get a great picture, but it was spectacular. 

The boy asked for a dessert he had at a fundraiser one time, which turned out to be ridiculously easy to make: chocolate biscuit cake. Basically you crunch up a bunch of graham crackers and animal crackers, then make a simple sauce out of butter, chocolate chips, and condensed milk, mix it together, press it into pans, and refrigerate it, and slice it up. It makes sort of fudgy biscotti. I didn’t have any, but the kids said it was good. 

The internet calls it Irish, but they must mean Irish American. Anyway, good recipe to know if you need a treat but don’t want to turn on the oven. 

MONDAY
Chicken quesadillas, corn, guacamole and tortilla chips

For my sins, my kids insist on pronouncing quesadillas “kwassadilllas” and guacamole “gwackamowl.” I’m sure I deserve it. Anyway, it finally stopped raining and I ate my food OUTSIDE!

I seasoned the chicken breasts with lots of chili lime powder and roasted and sliced them. A few people didn’t want chicken in the kwassadilllas. Corrie said she wanted hers plain, so I made her one with just cheese. Turns out she wanted it plain, as in just a hot tortilla. I SAID COME HOLY SPIRIT.

TUESDAY
Hot dogs, chips, snap peas 

Actually, I directed dinner remotely while crouching on metal bleachers and wondering when gymnastics class gets to be more than just flopping around; and Damien and I did so much driving, we decided to stay out in between trips and grab some dinner for ourselves. We landed at a little Thai restaurant, and let me tell you, those Thai people have some pretty good ideas. I had some kind of coconut curry with carrot, squash, pepper, melon, and squid, and it arrived in this . . . apparatus with a little candle in it.

Whee! It was delicious. I also had some kind of thing rolled up in rice wrappers with little basil leaves tucked inside. 

Lovely. 

WEDNESDAY
Omelettes, oven fries, salad

When I make my weekly menu, I think, “Oh, I’ll just put omelettes on Wednesday. Just eggs, easy peasy.” This is because I am somehow still not aware that making eleven separate omelettes to order is neither easy nor peasy, but actually takes eleven hours and your arms will fall off.

By the time I got around to making mine, I had lost my will to live, much less my will to make an omelette turn out pretty for the picture. But it was good. I had mine with cheddar, ham, and scallions.

THURSDAY
Pork sliders with coleslaw and spicy curly fries

New recipe. The idea is to serve thin slices of pork on fresh biscuits with a little honey and peach preserves, with coleslaw right in the stack. It’s actually a fine, tasty idea, the only hitch being that if someone came up to me and said, “Make a decent biscuit or I will kill you,” I’d be writing this from the grave. Please don’t give me your biscuit tips. I’ve tried all the techniques and all the recipes and all the special tools and and all the fresh baking powder and everybody’s grandmother’s no-nonsense methods, and I’m just a biscuit moron. That’s all there is to it. 

Yummy supper anyway, though.

I had a pork butt which I sliced as thin as I could and just sautéed it quickly in olive oil with salt and pepper. Basic tangy coleslaw with cabbage, carrot, mayo, vinegar, sugar, and pepper. 

I think you are supposed to pull the biscuit apart to make a top and bottom, but I just built up little open-faced sandwiches. I skipped the preserves and just put a little honey on the biscuit under the pork.

Next time, I’ll make this same meal but use Hawaiian rolls or some other soft roll. It was a great combination and nice and easy, very summery.

FRIDAY
They howled for tuna noodle casserole and I succumbed.

Damien is chaperoning a school field trip to a farm in the rain and heroically brought along Corrie, who heroically brought along her stuffed monkey and of course her ukulele. I’m headed out to pick up kid #1, who’s home from college for the summer! And that’s what it’s all about. 

Here’s a few recipe cards. I just linked to the recipes for the chocolate biscuit cake and the lasagna.

5 from 1 vote
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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. 

 

Coleslaw

Ingredients

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

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

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

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. 

 

Pork sliders with coleslaw

I made these with biscuits, but you could use Hawaiian rolls or other rolls

Servings 1

Ingredients

  • Pork butt
  • salt, pepper, olive oil
  • cole slaw
  • honey
  • peach or apricot preserves
  • biscuits or soft rolls

Instructions

  1. Slice the pork thinly and sauté in hot olive oil, seasoning with salt and pepper toward the end.

  2. Split biscuits or open rolls and spread with preserves. Add the pork slices, drizzle with a little honey, and add a small scoop of cole slaw.  

  3. Serve as little sandwiches or open faced sandwiches. 

What’s for supper? Vol. 162: It’s the chim churriest time of the year!

Here I am at the airport, waiting to fly to Chicago for the FemCatholic Conference! I can even list all the many things I’m looking forward do about this weekend. It’s going to be awesome.

But first, the food! Here’s what I’m having for lunch right now:

Bland, but not terrible. I did dribble tzatziki sauce all over my shirt. And here’s what else we dribbled on ourselves this week:

SATURDAY
Grilled ham and cheese, sweet peppers and dip

Nothing to report. I didn’t take a picture.

SUNDAY
Birthday pizza and cake

Yes, Corrie’s birthday! She asked for only one present: A Chompo bar. I know Chompo Bars have a soft nougat part inside, and there is a chewy caramel part around that, and the outside is chocolate with nuts; but Corrie said they are all chocolate with no nuts and with a green wrapper, and when you’re the birthday girl, you get to say what’s q-p-m and what’s c-r-n. So I printed out a wrapper and glued it to a Hershey bar

and she ate the whole thing herself, because she was the birthday girl.

She had also asked for a Puffin Rock cake, but without any puffins or anything on it.

I’m not gonna claim it wasn’t 40% tin foil, but she liked it. Bababa boo!

She also requested pizza and Abba. Can do.

MONDAY
Chicken quesadillas, nacho chips

I coated the chicken breasts with olive oil, then dusted them generously with chili lime powder, and roasted them, then cut them into thin slices, and sprinkled it in with the cheese in the quesadillas. Quesadillas are awesome. They are another food I never ate until I was in college, or possibly in my 30’s. It just goes to show.

I forgot to take a picture of this as well, so here’s a photo of quesadillas of yesteryear, back when there was still a sun.

TUESDAY
Out for pizza!

Because it’s vacation, that’s why. We got almost all the way through the meal before Corrie discovered that one wall was entirely covered with mirrors.

WEDNESDAY
Fettuccine with ragù, garlic bread

Damien made this. He always uses this Deadspin recipe, but it turns out different every time! I liked this iteration a lot. Very tender but you could really taste the wine, and the anchovies could not be denied. It’s ground meat, milk, vegetables, a little tomato paste, wine, and misc. If you thought a pasta meat sauce needed to be red, prepare to be the wrongest person in the world, that’s all.

Clara made enough garlic bread to . . . I can’t think of something that you need a lot of things for. It was good garlic bread.

THURSDAY
Beef skewers with chimichurri, honey goat cheese, fig paste, cranberries, snap peas, and crackers

Some much-anticipated guests had their travel plans derailed, so that was a bummer, but we did have a good meal. This beef is much better threaded on skewers and grilled over the coals, but it was still far to Februaryish to send Damien out into the yard, so I just sliced the beef thin, doused it in olive oil and salt and pepper, and roasted it in the over right under the broiler.Then I just set out bowls of everything else and let people put together their own combinations.

Chimichurri:

Pickled onions:

Yum.

FRIDAY

Tuna noodle casserole again, because (a) it’s vacation and I will say yes to anything, as long as it’s not a lot of trouble, and (b) I won’t even be in the same time zone by dinner time!

Here’s some recipe cards:

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. 

5 from 1 vote
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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. 

 

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. 

What’s for supper? Vol. 160: Fleischschande and You

Hey, it’s still Friday! Here’s a food post!

SATURDAY
Caprese salami sandwiches

A simple favorite. Ciabatta rolls with Genoa salami, tomato, basil, and mozzarella, with olive oil and vinegar, salt and pepper. I couldn’t figure out why I didn’t have pictures, and then I remembered Damien and I went out! We went to Chili’s and spent a lot of the time talking about why it’s so much better than Applebee’s. It really is, but you wouldn’t understand.

SUNDAY
Hot wings, brats, Italian sausage, guacamole, chips, homemade hot pretzels, jalapeño cheese dip, and king cake

Of course that warr the Super Bowl. The best part of the night was when what’s his name took off his shirt and all my kids spontaneously booed and laughed at him.

The friendly and mellow Fr. Matt from Louisiana came by on the way to visit family, and he’d had two king cakes from Rouses delivered. He made the mistake of listing the possible fillings, so my inauthentic children chose apple, Bavarian cream, caramel, and chocolate. Nobody ate the babies!

Damien made the wings by frying them in oil, then rolling them around in a combination of bottled hot sauce (one bottle) and melted butter (one stick). You can add a squirt of Sriracha sauce if you can find the bottle, which you can’t because some lunatic has stuffed your fridge to the gills.

He also made a quick dipping sauce with sour cream and crumbled blue cheese, and we had celery just like in a fancy restaurant like Applebee’s or Chili’s or something.

I made this jalapeño popper dip, easy and yummy, but it turns out that I was correct in my concern that I was the only one who likes it. Diced jalapeños, sour cream, cream cheese, garlic, cheddar, and parmesan, all heated up with bread crumbs on top. Mmm.

For the beer brats, he poured about four pints of Narragansett beer and a few chopped onions, garlic powder, salt and pepper, and red pepper flakes into a bot, brought it to a boil, the simmered the brats in that for about fifteen minutes. Then he grilled them on the stovetop. Then he put them in the oven lest we all die of brats that have only been cooked two ways instead of three.

He also made a marinara sauce for the Italian sausage with some olive oil and chili pepper flakes, get that hot, throw in a diced onion and a bunch of diced garlic, and cook that up. Then throw in a can of tomato paste, stir, and add a can of tomatoes and about 6 ounces of red wine and a teaspoon of sugar. I read this paragraph over and have decided it’s in the diminished pluperfect mood, warmed over a hot past pretense.

I got it into my head to make homemade hot pretzels, which I adore. Even though my baking never, ever gets better, and guess what? This time I didn’t get any better. I used this Alton Brown recipe and ended up adding so, so, so SO so so much more flour than it said it would need, and then it was just a mess from then on. I’l spare you the details because I can’t remember them. Against all odds, a few of the pretzels turned out good:

But many more of the were pretty grisly looking.

They have a sort of Laocoön look to them, don’t they? A few of the kids liked them, but mostly they just hung around the house in a bag, getting flabbier and flabbier. The pretzels, I mean, ho ho ho ho ho ho ho.

MONDAY
Superleftovers

I mean really. Also Damien bought oysters which we forgot to eat, so we had those, and I also got frozen pirogies that I forgot to cook. Those are still in the freezer because I was experiencing fleischschande (meat shame) and couldn’t bear to make even more food.

It was also Monday that I took this picture in my car:

You know what, February is not my favorite month.

TUESDAY
Carnitas with rice and salsa verde

I took a big hunk of pork and put it in the slow cooker. Seized with ennui, I poured in a bunch of lime juice, sprinkled it with chili pepper flakes, and called it good. It cooked for eight hours, then I shredded it, spread it in a shallow pan, and sprinkled it with salt, pepper, garlic powder, chili powder, and cumin, and browned it up under the broiler.

I made salsa verde in my food processor.

My recipe called for 3/4 tsp of sugar, and that seemed like it couldn’t possibly be enough, so I used 3/4 cup. Allow me to state for the record that that is to much frickin sugar. Pbbbttt. I mean, I ate it, but still.

WEDNESDAY
Chicken burgers, fries, blueberries

Nothing to report.

THURSDAY
Meatball subs, salad

I make serviceable meatballs.

I cook them in the oven in a pan with drainage, then put them in a slow cooker with sauce, lest we die of meatballs cooked only one way.

FRIDAY
Quesadillas, guacamole and chips

I also make really good guacamole

and I only burned one quesadilla, and one of my kids likes them burnt! Ha!

Welp, here are some recipe cards. Onward and upward.

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. 

5 from 2 votes
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Salsa verde

Ingredients

  • 10-12 tomatillos
  • 3 jalapeno peppers
  • 10 cloves garlic with wrappers on
  • 1-2 medium onions, peeled and quartered
  • 3/4 tsp sugar
  • 3/4 cup chicken broth
  • 1/4 cup lime juice
  • 1 bunch cilantro
  • olive oil for cooking

Instructions

  1. Preheat the broiler. 

  2. Put unwrapped tomatillos, whole jalapenos, garlic cloves with wrappers on, and peeled, quartered onions in a shallow pan, and broil until slightly blackened - about 5 minutes. 

  3. Let the vegetables cool. Pull the wrappers off the garlic, cut the tops off the jalapenos (but leave the seeds and insides), and trim the ends off the onions.   

  4. Put all vegetables inside a food processor, and add a big handful of cilantro and 3/4 tsp sugar. Blend until it's pulpy. It will be runny.

  5. Heat a little olive oil in a saute pan and add the vegetable mixture. Heat, stirring, until it thickens up a bit. 

  6. Add 3/4 cup chicken broth and 1/4 cup lime juice and continue heating, stirring from time to time, until it thickens up again. 

 

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. 

 

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. 

What’s for supper? Vol. 138: Notes from Bism

Trying something new this week. I’ll blab about my cooking as usual, then put recipe cards at the end, so you can save them if you like. Just for the things that turn out good, mind you. Do let me know if this is useful or not.

SATURDAY
Spaghetti and Sausage with What Can Only Rightly Be Called Awesomesauce

Damien says he wants to try some kind of new tomato sauce, and I’m all: silly husband, there is no such thing as “new tomato sauce.” But when the man wants to cook, the woman lets him cook. So he made this ridiculous recipe by the apparently famous Marcella Hazan. (recipe card below)

You put canned tomatoes in a pot. You put a bunch of butter in the pot. You peel a couple of onions and put them in the pot. You cook the pot things for a while. You take out the onions. And that’s freaking it.

He says he kept wanting to add, you know, tomato sauce things. Bay leaf, garlic, oregano, something.  Nopey, just the three things. Okay, salt if you’re fancy. It was so good. I don’t know why! It tasted like a whole meal in itself! It tasted like meat and wine! So savory, so interesting! Crazy, man. I couldn’t get enough of it.

He also made about a roomful of garlic bread, which I ate as if it were the only way to save the world.

SUNDAY
Hamburgers, brats, chips, dip

He built this gargantuan grill for himself out of cinder blocks in the backyard

and he cooked supper on it. And sent me gifs of the fire while I was lying down. I still have more calculating to do, but I think I got a good deal.

MONDAY
Chicken sorta caprese sandwiches; cucumber salad; cherry pie with whipped cream

These sandwiches were so good last week, I made them again. This time, I used ciabatta bread instead of kaiser rolls and provolone instead of mozzarella. Grilled chicken, prosciutto, provolone, fresh basil, sliced tomatoes, olive oil, vinegar, salt and pepper. Yuhm.

For some reason I dug in my heels about buying frozen fries this week, so I made a cucumber salad instead. I mostly-peeled about four cucumbers (I like to leave some festive stripes of green peel like Chef Pat always did. It makes me think of the early 90’s, Squeeze, things like that) into half circles and mixed them with a red onion sliced very thin. Then I mixed together some white wine vinegar and water and some sugar tossed it together.

I wish I had had some fresh dill. It wasn’t fabulous, but it was refreshing, and fine for a summery side. Would have gone well with fries.

The cherry pies, I had actually made Sunday night, but Lucy’s pancreas was having some kind of fit, so we saved the pie for Monday. I was in a rush, so I just made the cherry filling and poured it into pre-made pie shells and baked them that way, no lattice topor anything. I served it with whipped, unsweetened cream, and that was the right choice because the pie was so very sweet.

It was a bit of a mess when I cut it, but oh, cherries. So wonderful.

Also, so dramatic as they sat there macerating in the sun, like the juiceable gemstones from Bism.

TUESDAY
Mac and cheese with chicken and broccoli

My friend Maureen’s sister once made me a cheesy chicken casserole after I had a baby, and it was the best damn thing I ever ate in my life. I’ve been trying to replicate it ever since, even though I know perfectly well the missing ingredient is “just had a baby.” Once I had a peanut butter and jelly sandwich that was the best damn sandwich I ever had, right after I had a baby. Really, it brought tears to my eyes. Such jelly! Such peanut butter! Gevalt.

Anyway, this was not terrible, unlike the picture I took but can’t find.

I made mac and cheese in the Instant Pot (using farfalle instead of macaroni) based off this recipe from Copy Kat, only I realized for the first time that her recipe calls for one pound of one kind of cheese, and one cup of another kind. What the hell kind of recipe is that? I also ran across a recipe that called for ten teaspoons of something. Ten teaspoons. Honest to goodness, I’m the only adult on the internet.

So then (okay, first I burned the noodles because I’m too stupid to push a button without burning something) I steamed some cut-up broccoli spears and some chicken that I had I guess cooked in the Instant Pot previously. Okay, this is also a terrible recipe. I’m sorry.

Upshot: It was fine. I guess I put it in a buttered pan and put it in the oven until it melted together a bit. It would have been better if I had just had a baby, but I don’t think you can do that in the Instant Pot.

WEDNESDAY
Tacos with lime crema; tortilla chips with more lime crema

Just regular old tacos, but!!!!! I got this easy recipe for lime crema from Budget Bytes, and now I realize how brave I’ve been to have gotten through 43 years without lime crema. SO BRAVE.

I zested and juiced a couple of limes and then thought, “Oh, let’s not be stingy!” and zested and juiced one more. I added the zest and juice to a 16-oz tub of sour cream, glopped in a few tablespoons of minced garlic, and stirred it all in with a little salt.

I did get some help cutting up the tomatoes from a . . . blue fairy of some sort.

See? We finally redid the floor, just like we said we would this summer! Shut up! It’s still August! *sob*

We had some lettuce, but no fairies appeared to cut it up for me, and I discovered plenty of leftover pea shoots from the fancy ramen last week. I thought it would be weird, but it was great! Spicy meat, fresh tomatoes, springy pea shoots, and plenty of that wonderful lime crema. You don’t have to tell your abuela that this is what we call tacos, but we’re not going to stop.

THURSDAY
Chicken quesadillas

I saw to my dismay that there was yet more chicken in the fridge, so I slumped over to the Instant Pot and snarled, “You know what to do.” I threw a bunch of chili lime powder in there with the chicken and a cup or so of water and set it for 7 minutes high pressure, but it came out tasting like just water anyway. I let the chicken cool, but not enough, and skinned, boned, and shredded it. Ow, still hot.

Some people had cheddar, some had pepper jack, some had jalapenos from a jar. I always regret letting people order special combinations, but then again, some people are easy to please.

 

Yes, we had potato chips with quesadillas. Don’t tell abuela.

FRIDAY
Eggs and harsh browns

And that’s it! It’s the end of the week! Ha! I win again!

And here are my nearly professional recipe cards. Lemme know what you think.

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

  • 28 oz can crushed tomatoes or whole tomatoes, broken up
  • 1 onion peeled and cut in half
  • salt to taste
  • 5 Tbsp butter

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

  4. I'm freaking serious, that's it!

 

5 from 2 votes
Print

Cherry pie filling for TWO pies

Keyword cherries, cherry pie, desserts, fruit desserts, pie

Ingredients

  • 7 cups cherries pitted
  • 3 cups white sugar
  • 1 tsp almond extract
  • 1/2 cup cornstarch
  • 3 Tbsp butter

Instructions

  1. Mix together the pitted cherries, sugar, and cornstarch in a bowl and let it sit for ten minutes or so until they get juicy. 

  2. Put all ingredients except butter in a heavy pot over medium heat and bring to a boil Bring to a boil. Lower heat and simmer over medium heat, stirring constantly, for several minutes. Stir in the butter.

  3. Let the mixture cool a bit, then pour into pie shells. 

Recipe Notes

This would also be fine over ice cream. 

 

Lime Crema

Keyword Budget Bytes, crema, lime, lime crema, sour cream, tacos

Ingredients

  • 16 oz sour cream
  • 3 limes zested and juiced
  • 2 Tbsp minced garlic
  • 1/2 tsp salt

Instructions

  1. Mix all ingredients together. 

Recipe Notes

So good on tacos and tortilla chips Looking forward to having it on tortilla soup, enchiladas, MAYBE BAKED POTATOES, I DON'T EVEN KNOW.

 

Chicken Caprese Sandwiches

Keyword basil, chicken, mozzarella, prosciutto, provolone, sandwiches, tomatoes

Ingredients

  • Ciabatta rolls, Italian bread, or any nice bread
  • Sliced grilled, seasoned chicken
  • Sliced tomatoes
  • Fresh basil leaves
  • Sliced prosciutto
  • Sliced mozzarella or provolone
  • olive oil
  • balsamic vinegar
  • salt and pepper
  • Optional: Pesto mayonnaise

Instructions

  1. Preheat broiler. Drizzle chicken breasts with olive oil, salt, pepper, oregano, whatever. Put chicken on shallow pan with drainage, and shove under broiler, turning once, until chicken is browned on both sides. Let cool and slice thickly, you animal. 

  2. Toast bread if you like. Spread pesto mayo on roll if you like. Slice tomatoes. 

  3. Pile chicken, tomatoes, basil, cheese, and a slice or two of prosciutto, sprinkling with olive oil and balsamic vinegar, salt and pepper a few times as you layer. 

What’s for supper? Vol. 125: Tuesday is the new Friday

Sorry for the delay! Last week was a week of great stupitude and everything is late. Here’s what we had. Carb counts at the end.

SATURDAY
Chicken quesadillas, tortilla chips, strawberries

I drizzled a bunch of chicken breasts with olive oil and dusted them thoroughly with salt, pepper, cumin, and chili powder, then broiled them, let them cool a bit, and sliced them.

People could choose a combination of cheddar cheese, chicken, jalapeño slices, and chopped scallions for their quesadillas.

Served with sour cream and salsa, strawberries on the side. Lovely.

SUNDAY
Chicken sandwiches with bacon, green apple, and cheddar on sourdough; spicy fries

A very fine sandwich. My husband used olive oil, salt, and pepper and broiled the chicken, then cut it into thick slices. Each sandwich had chicken, a few pieces of crisp bacon, a slice or two of Granny Smith apple, and a thick slice of sharp cheddar, all on thick, toasted sourdough bread with honey mustard dressing. So good.

We had spicy fries, from frozen, on the side.

MONDAY
Ramen with pork and pickled vegetables

In the morning, I set some carrots and baby cucumbers pickling. I sliced the cukes into thin coins, and used a horizontal vegetable peeler to make wide ribbons of the carrots. I put them in a bowl with some white vinegar and a quarter cup or so of sugar. Pickled vegetables add a wonderful crunch and brightness to otherwise dull food.

Before dinner, I dusted some thick pork ribs with salt and pepper and sautéed them in olive oil. While they were cooing, I soft boiled a bunch of eggs, chopped scallions, and started some ramen cooking. Then I sliced the pork thin and served everything in separate bowls, along with sesame seeds, sriracha sesame seeds, wasabi sauce, and soy sauce.

And how delighted I am to be eating dinner while the sun is still up. HOW DELIGHTED.

TUESDAY
Stuffed shells, salad

Benny has been begging for lasagna, and I have a real mental block about making lasagna. I always end up like the Three Stooges in the one where they’re hanging wallpaper. So I made stuffed shells instead.

I cooked two 12-oz boxes of jumbo shells, and stuffed them with this filling:

2 32-oz tubs of ricotta cheese
8 oz. grated parmesan
4 beaten eggs
1 Tbs garlic powder
2 Tbs dried basil
2 tsp salt
1 tsp pepper
3 cups of shredded mozzarella

I put sauce in the casserole dish, then put in the stuffed shells, then added more sauce and topped it with another cup of mozzarella cheese. I covered it and put it in a 350 oven for maybe 40 minutes. I forgot to eat that day, so I almost devoured my own hand in my haste to put stuffed shells inside my face. The kids who weren’t starving also thought they were quite good, too.

WEDNESDAY
Hamburgers, spicy roast cauliflower

I’m trying to serve chips less reflexively, so I tried cauliflower. Because I happen to like cauliflower, and not because I think it’s some kind of magical hylomorphic substance that can be browbeaten into becoming anything your carb-loving heart desires. Yes, I know that’s not what hylomorphic means. Don’t care. I just like cauliflower.

So I broke it into florets and mixed it up with olive oil, salt, pepper, tons of minced garlic, and some hot pepper flakes, and shoved the pan under a hot broiler until the cauliflower was a little charred. It was okay. I thought it would be exciting, but it was just kind of hot. I forgot to take a picture, but you can probably imagine.

THURSDAY
Pizza and birthday cake

A sleepover party with I don’t even know how many little nine-year-olds. Guess what? They were so much better behaved than the three high school kids who slept over the night before. Land.

This party was a pirate party. We’ve thrown a lot of parties, and my greatest tip is: Have a few bucks to spare so you can just run out and buy a bunch of crap right before the party. I spray painted a skull and crossbones on a plastic tablecloth and blew up balloons, and that was decorations.

I cut a watermelon into a pirate ship full of fruit salad, which is honest to goodness not that hard if you stay calm. Look at the little carrot cannons! The girls supplied little clay mermaids to lounge here and there.

You cut the melon in half lengthwise and slice the fruit in the bottom like a grid and scoop it out with a big spoon. Then scoop out the top rind and trim it into a few sail shapes, and put it together with wooden skewers for masts. I had to put some extra shell bits in the bottom to anchor the skewers. I also cut holes in the side for baby carrot cannons, and taped a little flag to the top. In other lifetime, I’ll go nuts with scrolling and scrimshaw and little flags and spars and rope ladders, but not this lifetime.

Then I made a treasure chest cake! Sort of!

It looks a little bit like a clam eating Oreos, but it also looks a little bit like a treasure chest, don’t you think?

I made a double recipe, and used about 1/4 of the batter to make a round base, which I frosted and then sprinkled with crushed graham cracker for sand (pirate sand). Then I poured the rest of the batter into a large loaf pan, to make the chest. When it was cool, I sliced the rounded top off for a lid, and frosted the bottom.

I used gold food grade spray (affiliate link!) to make gold coins out of Oreos. I have no idea why I didn’t use yellow Oreos, but I didn’t. (There were also gluten free cupcakes, and I topped them with GF chocolate chip cookies sprayed gold, to be gold nuggets, I guess.

Piratey! It took two cans of spray to cover all the cookies on both sides.) Then I arranged the coins on the bottom/chest part of the cake with a plastic necklace, put the top “lid” back on, and frosted that.

Then I added the trim.

If I had had more time, I would have mixed different shades of chocolate frosting together to make the chest look like wood, and I would have used chocolate chips for the rivets. Next time! I thought it turned out well, though, and the birthday girl was pleased.

The kids made their own pizzas. This is a great party activity, as it’s both project and meal.

Everyone had a red pirate head scarf ($1 each at Walmart) and an eye patch (which I bought in bulk here – affiliate link!). To make pirate scarves, fold the kerchief into a triangle. Lay it over the head, fold the two side corners in, tucking in the folds that makes, and tie a knot at the nape of the neck. Works best for kids without a cubic yard of curly hair.

They played “walk the plank” down by the stream. I don’t know what that entails, but everyone did come back.

FRIDAY
Blintzes and grits

Yep, that’s what we had. As befitted such a meal, I didn’t take any pictures.

***

So here’s the carb counts, more or less:

Chicken apple sandwiches:

Sourdough bread – 23 carbs per slice – 46 for sandwich
Chicken 0
Bacon 0
Honey Mustard dressing – 6 carb per 2 tablespoons
alternate:
Mustard – 0
Mayonnaise – 0

Spicy fries – 21 carbs per 14 fries
Ketchup – 10 carbs per two tablespoons
***

Chicken quesadillas:

Pueblo Lindo large burrito size tortilla: 34

Chicken with olive oil, cumin, pepper, salt, chili powder: negligible
Cheddar cheese: negligible
jalapenos: doesn’t want

scallions: doesn’t want

Clancy’s restaurant style tortilla chips: 14 chips, 38 carbs

salsa: doesn’t want
sour cream 2 Tbs: 2
4 medium-large strawberries: 4
orange cream bar: 17
___
total: 95
***

Pork ramen:

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

soft boiled egg: 0
one 7″ carrot and 1 mini cuke, pickled in vinegar and sugar: 10
scallions: 1.1 per scallion
(sauteed mushrooms, 4 medium sliced: 2.4)
spinach: 1.1 per cup, raw
sesame seeds: .7 per teaspoon
(soy sauce: .8 per Tbs.)
sriracha sauce:

iced tea: 34 grams per two cups of Lipton lemonade/iced tea mix

***

Stuffed shells:

  • 2 32-oz tubs of ricotta cheese, approx 8 cups: 45 per container, 90 total recipe
  • 8 oz grated Parmesan cheese: 0
  • 4 eggs: 0
  • 1 Tbs garlic powder: 7
  • 2 Tbs dried basil: 4.2
  • 2 tsp salt: 0
    1 tsp pepper: negligible
    4 cups shredded mozzarella cheese: 16
  • Makes about 9 cups cheese filling: 117.2 total
    2 boxes of Jumbo Shells, 12 oz each: 246 per box,
  • carbs in six shells:
    41 g per six pasta shells
    Reggano marinara sauce, 1/2 cup (divided top and bottom): 13
    cheese filling, i cup: 13.02
    _______
    67.2 per six shells
salad made of iceberg, spinach, and greenleaf lettuce: 2 c, about 2 carbs
1 Tbs balsamic vinegar: 2.7
 
TOTAL MEAL: 71.9
***

Pizza and cake:

260 total ball of Portland Pie white dough

1/4 of a pizza:

65 carbs for 1/4 ball pizza dough
1/4 cup Hunts sauce: 5.5
1/2 cup shredded cheese: 2
72.5 for 1 mini pizza
cupcake:
1 of 12 Live GF yellow cake : 37
frosting:20
oreo: 866138.5 total meal
***

Blintz and grits:

blintz 13

grits, 3 Tbs: 29
apple: 15
granola bar: 19
milk, 2 cups: 24
—–
100

What’s for supper? Vol. 114: Hello, chicken, my old friend

Sorry for the light posting this week! It’s just been crazy-go-nuts.
Thanks so much for the prayers for my father as he recovers from his triple bypass surgery on Monday. He has had some ups and downs, as you can imagine. He is recovering, but it is a tough road for sure, especially as they work on managing his pain without too many bad side effects.

At the end, I have a few things to say to Etsy merchants and other craftsmen, plus a hat recommendation, because it’s a food blog. I don’t know.

**

SATURDAY
Chicken blueberry salad

Blueberries were 99 cents a pint at Aldi, so I changed my menu on the fly. I roasted some chicken breasts and sliced them thin. We had mixed greens (no Romaine lettuce, just to be safe) with the chicken, plus minced red onions, toasted walnuts we never managed to bake with over Christmas, feta cheese, blueberries, and balsamic vinegar dressing.

So pretty and delicious.

***

SUNDAY
Chicken cutlets with basil

The Husband wanted to cook, so he made homemade marinara sauce and these magnificent chicken cutlets. Very labor intensive, but so worth it, especially when your husband is making it.

You pound the chicken, bread it (he used panko bread crumbs, which are so nicely fluffy), fry it, top it with a fresh basil leaf and a slice of provolone, and then ladle some hot marina sauce over it all so the cheese melts and tucks in the basil leaf like a sweet little sleeping child which you then devour.

 

Whenever he suggests making this dish, I think, “Oh, we should have some pasta. Just chicken and sauce isn’t enough.” I am always wrong. This meal is paradise in your mouth. Even the savages appreciate what a treat it is.

We also had a ridiculous chocolate trifle for dessert. I made enough for two nights, which was not truly a problem, as problems go.

I baked one box of triple chunk chocolate brownies, then broke it up into little pieces. I made four boxes of instant pudding, two chocolate and two mocha, and I grated one giant chocolate bar and six or seven Heath bars, and then whipped up some cream with sugar and a healthy amount of Kahlua. Then I just layered everything up in several layers in two glass bowls.

I only got lousy pictures, but this is truly a fail-proof dessert, and is going on the list of fancy-danciness. I don’t yet own a trifle bowl, but oh, I see more trifle in our future.

***

MONDAY
Hot dogs and chips

Monday we had my sister’s little kids over so she could drive up and be with my father during and after his surgery, so we kept dinner simple.

***

TUESDAY
Kids still here. Arms getting tired. Chicken nuggets and . . . something. Oh, frozen corn. It turns out I am old and frail, and yell a lot.

***

WEDNESDAY
Chicken quesadillas with cheddar and jalapenos.

Wednesday I drove up to see my father in the hospital, an Damien took a sick day to hold down the fort at home. When he makes quesadillas, he folds the tortilla in half on the pan, and then he turns the tip over again, to seal it like an envelope. Maybe I was feeling sentimental, but this seemed so tidy and brilliant and wonderful to me. No chicken escaped.

It was also on Wednesday that everyone noticed I had made a weekly menu that was just wall-to-wall chicken. This was unintentional. I guess we were simply having a wonderful Chickentime.

***

THURSDAY
One-pan chicken thighs with roast vegetables

Everyone loves this dish from Damn Delicious.

I used a large butternut squash, two pounds of Brussels sprouts, three pounds of red potatoes, a pound of baby carrots, and about 18 or 20 chicken thighs. It was way too much food, but I can’t help myself. I filled my two giant quarter sheet pans, which, by the way, continue to be my smartest purchase ever. No warping, and they are useful for so many things — containing the mess when rolling out cookie or pastry dough, for instance, or keeping beads or buttons from rolling away while the little guys play, or for preserving unfinished board games if you have to clear the table to eat. We also use them as serving trays to organize meals with lots of little bowls and saucers and bottles of things. Pans!

I am old and frail. I yell about pans.

I was able to prep all the vegetables in about 25 minutes in the morning, and then I finished it up pretty quick right before supper. It’s a lot of chopping, obviously, but then you just season everything, put it all in the pan together, and chunk it in the oven. It takes slightly longer than the recipe says. Here’s an old pic of pre-cooked veg, because I have lost track of the ones I took yesterday. Isn’t it pretty? You want color in January.

I cut the butternut squash in half lengthwise and scooped out the pulp, then put it in the microwave for 4-5 minutes to soften up a bit. Then I could peel it pretty easily with a sharp knife. I have lost my potato peeler, so I’ve been using a cheese plane, but I lost that, too. Somehow I can always put my hand on a knife, though, she said somewhat ominously.

Why is it “omInous” instead of “omEnous?” I protest.

Ah, I found a picture! Here’s the cooked dish:

So nice. I’m having leftover veg for lunch right now.

***

FRIDAY
Fish tacos

Frozen fish sticks on tortillas with shredded cabbage, sliced avocado, salsa, sour cream, cilantro, and lime. Good schtuff. Here’s a picture from a previous meal:

Oh, I’m trying out a new affiliate program called Skimlinks. It’s sort of an umbrella affiliate system that works with hundreds (maybe thousands?) of merchants. So the links above, to the pans, the cheese planer, and the trifle bowl are affiliate links which can earn me a small profit. So click away, me hearties! (As far as I can tell, Skimlinks just requires bloggers to follow FTC regulations about disclosing relationships with merchants, so fingers crossed I’m not violating anyone’s arcane TOS this time!)

I’ve also become an Etsy affiliate, and will be doing a monthly Etsy artisan feature. In the meantime, may I point you toward an awesome shop called Hats By Charlotte? We ordered this hand-knit Samus hat for our oldest for Christmas, and it’s awesome.

It’s soft, comfortable, and well-made, and Charlotte was a pleasure to communicate with. We ordered late and the hat came sooner than we could reasonably expect. Highly recommended! Lots of neat, geeky patterns.

ONE MORE THING. I’ll be doing a handmade Valentine’s Day feature here in a few weeks. If you have romantic or relationship-related gifts to sell, especially unusual or hard-to-find items, please drop me a line at simchafisher[at]gmail[dot]com with “Handmade Valentine Feature” in the subject heading, with links and photos of one or two items with a short description. Deadline is January 26. Thank you!
(Open to all, not just Catholics. Not all submissions will be featured. No essential oils, please. They give me a headache even just online.)