What’s for supper? Vol. 167: At last comes the primavera!

Pretty nice food week! Maybe not the lunches, so much

But the suppers were pretty, pretty nice. Here’s what we had:

SATURDAY
Chicken quesadillas with lime crema; corn chips and salsa

Yum. Lime crema is quick to make, but it really elevates basic meals (recipe card at the end). I made the chicken with plenty of chili lime powder. I meant to have some kind of green whathaveyou, but I forgot.

Took some lovely lime zest pictures, though.

If I were a therapist and people came to me feeling bad, I would say, “Have you considered getting an extra hour of daylight in the evening?” I would make a million dollars. 

SUNDAY
Ravioli, garlic bread

The kids made a nice sauce for the ravioli at home while Damien and I and Thing 3 and Thing 4 went to check out Thomas Aquinas College’s new campus in Massachusetts. Pretty swanky!  The dorm rooms are bigger than my bedroom. My phone died after I took this rather overwrought photo outside the chapel. 

If you’re familiar with Thomas Aquinas in CA, it sounds like they intend to import the exact same curriculum into their new campus, which is in Northfield, MA, where the Northfield Mount Hermon prep school used to be. I’m not sure it’s the right fit for my kids (I honestly don’t think I could have hacked it, myself, as a student), who lean heavily toward art and literature, but it was refreshing to hear speeches about a truly Catholic college without a lot of “we’re at war, it’s us vs. them” hype, and without any hint of purity culture garbage, either. A really rigorous liberal arts education. 

MONDAY
Cuban sandwiches, pineapple

There was leftover ham from last week when we had wall to wall ham. I seared up a nice pork butt with plenty of seasoning in a pan, and then roasted it slowly for several hours.

Then I sliced it and and piled up those sandwiches pretty good. Mustard, Swiss cheese, ham, pickles, pork, more Swiss cheese, more mustard. I used Italian bread, and fried them in lots of butter, and we had pineapple on the side. 

Corrie was desperate to help, so I told her to put a piece of ham on every sandwich. And that is what she did. 

You are supposed to press these sandwiches, but when it came down to it, I just didn’t feel like it. What I did feel like was taunting Pascal Emmanuel Gobry, who hadn’t eaten for many hours, with photos of my sandwiches on Twitter. Honest to goodness, I’ll be the last one left in purgatory, because I just had to taunt Pascal Emmanuel Gobry with photos of Cuban sandwiches on Twitter. 

TUESDAY
Strawberry chicken salad

Nice and easy. Greens, sliced strawberries, toasted almonds, and chicken with balsamic vinegar. We also had some leftover Chinese noodles that added an extra crunch along with the almonds. I forgot the feta cheese, but we survived. 

I was afraid I hadn’t bought enough chicken, so I made some quick banana muffins. These really are the quickest of muffins, and foolproof. Recipe card at end. 

WEDNESDAY
Pasta primavera

I happen to love this dish. The broccoli had gone bad, but I had plenty of other vegetables, having been swept up in a primavera enthusiasm while I was shopping.

I ended up with carrots, red onions, asparagus tips (just the tips! I SO FANCY!), green peppers, zucchini, mushrooms, and snap peas, and the sauce was just lovely, with plenty of onions and garlic and butter, chicken broth and white wine, cream, pepper, and parmesan. Some people put tomatoes in this dish, and that would also be nice.

I wish I had chosen some other pasta besides spaghetti, to grab up more sauce, and I wish I had used less pasta for the amount of sauce I made, but it was still a filling and pleasant meal, creamy, a little sweet, with plenty of snappy veggies. 

Of course we made plain spaghetti and served it with the leftover ravioli sauce. I think exactly one kid even tried the primavera. 

And this goes out to Miss Ellis:

At last comes the primavera, ai, primavera, ai, primavera, ai ai!
The deep winter snows are melting high in the sierra, high in the sierra.
(Something something something);
Blue skies are showing;
Through the empty arroyos
New streams are flowing,
New streams are flowing.
 

Recipe card at the end. And I am incapable of typing out “primavera” on the first try. It always comes out “primavery,” which makes me Yosemite Sam. Have a cee-gar with your primavery!

THURSDAY
Lemon pepper pork, pepper, and onions; yogurt sauce and pita; za’atar rice with ca’arots

I didn’t have a clear idea about this meal, so I just wung it.

For the rice, I made plain rice in the Instant Pot. Then I shredded some carrots and sautéed them in olive oil with some za’atar and red pepper flakes. Then I added in some of the rice, then some more za’atar, and heated it through. I really don’t think you can call this pilaf in any way, but I guess that’s what I was aiming for. It was okay. Yogurt sauce helped a lot; and it did make a decent, warm-tasting accompaniment for the meat and vegetables, which had a sharper flavor. 

I cut up plenty of red onions and green peppers into chunks and mixed them up with chunks of pork and sliced zucchini, then dressed it all with olive oil, lemon juice, and plenty of lemon pepper seasoning. I spread it in a shallow pan and shoved it under the broiler until it was a little charred.

Then we had yogurt sauce (Greek yogurt with minced garlic, pepper, a little salt, and lemon juice) and pita. It wasn’t a completely smashing meal, but it worked well enough, and it sure was fast to put together. 

Oh, about the zucchini. I’m not a fan. I know I served it twice this week, but that’s just because I bought a lot of it. Why I bought a lot of it, I don’t know. Anyway, lemon pepper zucchini in garlicky yogurt sauce? Is so tasty. I may make a dish of just that in the future. 

FRIDAY
I honestly don’t know. I thought something would have come to me by now. ¡Ai ai!

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.

Banana muffins (or bread)

Makes two loaves or 24 muffins. Quick, easy, and pleasant. 

Ingredients

  • 6-7 medium ripe bananas
  • 4 eggs
  • 4 cups flour
  • 1.5 cups sugar
  • 2 tsp salt
  • 2 tsp baking soda
  • 1.5 cups chopped nuts (optional)
  • 2 tsp cinnamon (optional)

Instructions

  1. Preheat oven to 350. Butter loaf pans or muffin tins, or use cupcake papers.

  2. Mash the bananas in a bowl. Beat the eggs and blend the into the bananas. 

  3. In another bowl, mix together all the dry ingredients. Add the dry mixture to the banana mixture and stir just until blended. Stir in nuts if desired. 

  4. Pour batter into pans or tins. Bake about 28 minutes for muffins, about 1 hour for loaves. 

5 from 3 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. 

Pasta Primavera

Pasta in a pleasant cream sauce with an assortment of snappy vegetables. You can use whatever vegetables you like, really. 

Ingredients

  • 2 lbs cooked pasta
  • 4 carrots, sliced into thin discs
  • 1 green pepper in short spears
  • 1 zucchini, skin on, sliced thinly
  • 12 oz mushrooms, sliced
  • 1 lb asparagus, chopped (or asparagus tips)
  • olive oil
  • 4 Tbsp butter
  • 1 cup half and half or cream
  • 1/2 cup white wine
  • 1 cup grated parmesan
  • 8 cloves garlic, minced
  • 1 med onion, diced
  • handful peas or snow pea pods, chopped
  • 1 cup chicken broth

Instructions

  1. Heat the olive oil in a large skillet. Cook the carrots and peppers until slightly soft. Remove the veg and set aside. 

  2. Add the butter and a little more oil to the skillet. When the butter is melted, add the mushrooms, zucchini, and asparagus. Cook until slightly soft. Remove veg and set aside. 

  3. Add garlic and onions to skillet. Cook until slightly soft. 

  4. Add chicken broth and wine, and cook, stirring, until it reduces to about half. 

  5. Add cream and parmesan and stir to blend. Add salt and pepper to taste. 

  6. Add all the vegetables back into the skillet. Add the raw peas. 

  7. Put the cooked pasta in a bowl, add the sauce and vegetables, and combine. 

What’s for supper? Vol. 149: Scrumble

In haste, for I am once again leaving for the weekend for purely social reasons!

SATURDAY
Brats cooked in beer, chips

Damien likes to make brats because they have almost no carbs and Lucy can eat as many as she likes without worrying about it. He boils them in beer and onions and then grills them, and very good they are, brats boiled in beer and onions and then grilled.

We did something else on Saturday, hell if I know. I guess we were carving pumpkins and sewing costumes and — oh yes, there was the town rummage sale. Last year, I got the day wrong, and we missed it, so the kids have been reminding me repeatedly throughout the year that I owe them a rummage sale. I owe them a rummage sale! More than once, I offered them a yard sale, but they said it had to be a rummage sale — yes, even if they rummaged around in the yard sale.

So we went to the rummage sale, and by some unprecedented miracle, everybody found something neat that made them happy. So we dragged all our stuff into the car, and everyone got strapped in, and I got my keys, and I said happily, “And now I don’t owe you a rummage sale anymore!”

And they said, “Yeah, but we were gonna go to that one anyway, so . . . ” So apparently, I still owe them a rummage sale.

SUNDAY
Hamburgers, carrots and dip

Sunday we went to the Pumpkin Festival. I’d long been promising to make caramel apples, and today was finally the day. I used caramel apple making as a bribe to get them away from the Pumpkin Festival, to be honest. So we get home and it turns out I bought the packets of powder, rather than those stretchy caramel wraps that are ten thousand times easier.

But a promise is a promise, so I gritted my teeth and started hunting for my candy thermometer, while warning the kids that I’m terrible at making candy and they would probably turn out awful. Happily, I couldn’t find the candy thermometer, at all. It happens I bought some ghost-shaped marshmallows in case I needed to bribe them to do something else; so I got them to agree that, if I melted down the ghost marshmallows to make rice krispie treats, then we’d have haunted dessert, and that was way better than caramel apples. Whew!

MONDAY
Chimichurri chicken and rice

I saw this one-pot recipe on Budget Bytes, but couldn’t quite bring myself to actually follow the directions, which looked like a lot of work. I just kind of glanced at it like oh yeah, chimichurri, yep, chicken, oh sure, rice, well, well, tomatoes. You’re supposed to cut the chicken into little bits and brown them up in oil or some shit, but I just chucked them in the Instant Pot for 22 minutes with some wine vinegar, then shredded it. I made rice in the Instant pot, then sauteed some onions and tomatoes, added the chicken to that, stirred the chicken into the rice, and folded the chimichurri in at the end.

It was tasty and filling, but not all that exciting. We had some ideas to fix it: We could have some kind of small pasta, like little shells or pastine, or even farro, rather than rice. Or, we could add beans and cheese and wrap it in a tortilla. What I ended up doing was eating the leftovers for lunch the next day with that universal savior, chili lime salt, and then I moved on with my life. Kind of waste of chimichurri.

TUESDAY
Instant Pot chicken tortilla soup and corn muffins

My friend Miriam sent me this recipe, which for once in my life I followed almost exactly, so I won’t bother making a separate recipe card. Normally I use Pioneer Woman’s recipe, which is also good, but different, with more distinct components. This was more brothy with a spicier, more complex flavor.

You blend up all the vegetables together first

then thicken them up in the pot, then add the liquids and chicken.

The hotsy totsy part puts on a little show, but then the rest of the flavors came through. In some spicy things, you take a spoonful that seems fine but then the slow burn creeps up on you. How? Food is magic.

Here’s the soup as just soup:

and here it is all dressed up in its finery, with tortilla strips, avocados, cilantro, and sour cream:

I burned the hell out of the corn muffins, because I forgot to set the timer

which was sad. I burned a lot of things this week. The kids gamely pulled the insides out and had corn muffin bits as a side.

WEDNESDAY
Hot dogs and fries

Halloween, of course. We always have hot dogs on Halloween because that way I know they had at least a few cubic inches of protein-based solids in they begin filling every corner and crevice of their interiors with sugar.

You may ask, how did our diabetic kid do on Halloween? She did fine. She eats her candy a bit at a time and totes up the carbs and gives herself insulin. She’s amazing.

Oh, I’m in such a rush! I’ll have to put up the kids’ Halloween costume pics later.

THURSDAY
Pizza

Damien made the pizzas while I was . . . lying down? I don’t remember. We had two olive, two pepperoni, and one cheese. He started out slicing the olives, but ended up just scrumbling them to pieces with his fingers, which is what I always do. This is artisanal.

FRIDAY
Tuna noodle

And away I go!

What’s for supper? Vol. 124: We put the bap in bibimbap

Another week under our belts, literally! Here’s what we had. At the end of the post, I’ll list the carb count for each meal, more or less.

SATURDAY
Bagel sandwiches with egg, cheese, and sausage

An easy, agreeable meal for yet another miserable, rainy, snowy, unreasonable day, which the menfolk spent climbing around on the roof to satisfy the insurance company.

SUNDAY
Bibimbap

Such a stupendous meal. The night before, I took a pork loin and cut it as thinly as I could, then set it to marinate with some prepared gochujang sauce. Sadly, I had no plain gochujang (which I have since rectified. Affiliate link!), so the flavor wasn’t as intense as I wanted. Then I browned up the meat in some olive oil while the rice was cooking.

I also set out the following dishes:

Sliced mushrooms sauteed in olive oil with soy sauce
Spinach sauteed in olive oil
Bean sprouts
Plain and sriracha-flavored sesame seeds
Wasabi sauce
Gochujan sauce
Soy sauce
Quick-pickled sliced carrots and mini cucumbers

I meant to add sesame oil to the sauteed foods, but I forgot.
Everyone put rice in their bowls and then added as many ingredients as they wanted, then reported to me for a fried egg on top.

To make the pickled vegetables, I sliced the mini cucumbers thin and used the wide slot of the vegetable grater to make carrot strips. (I need a food processor!) I covered them with white vinegar and stirred in about half a cup of sugar, covered it, and let it sit all day. I did this in the morning, and they were nice and zippy by dinnertime. The kids love these.

Bibimbap is just a giant bowl of savory wonderful happiness with little treats all through it.

Once you get down to the rice, you just keep adding more ingredients in different combinations. Or at least I do!

MONDAY
Beef barley soup, hot pretzels

This is one of the most frustrating parts about relearning how to cook while keeping track of carbs: I can’t eyeball stuff like soup anymore; and if I happen to have weird ingredients on hand, I’ll have to recalculate the carbs all over again next time. Oh well. In the old days, if someone had T1 diabetes, the only treatment available was to restrict calories, and sometimes people would die of starvation instead of diabetes. So boo hoo, I have to adjust my soup recipe.

Here’s the recipe I came up with:

Cover the bottom of the pot with olive oil and saute one diced red onion, 1 Tbs minced garlic, and two diced carrots.
When they begin to soften, add beef trimmed and cut into bite-sized pieces (I think I had about 2.5 pounds).
When beef is browned, add 2 small cans of diced tomatoes with the juice, and 1 cup Shiraz, 5 cups of beef broth, and about twelve ounces of sliced mushrooms. 
If you’re cooking on the stovetop, add 1/2 a cup of uncooked barley and simmer for about 40 minutes. I was using my Instant Pot, so I added the barley, sealed it, opened the vent, and set it for “soup,” then let it just cook itself the rest of the day. Add salt and pepper before serving.
I added some water, too, but this turned out to make it thinner than I wanted. It made a little less than a gallon of soup.

We also had hot pretzels, which everyone likes. Benny and Corrie were in charge of the salt, and their general approach is WOOHOOOO!

TUESDAY
Hot dogs, beans, cheezy weezies

Nothing to report.

WEDNESDAY
Terrible tahini chicken, rice, pineapple

I was sorrrrrt of following a recipe from the NYT? I was so thrilled because it said it was everyone’s favorite chicken thighs, and it only had five ingredients, and you just put the sauce on the chicken and cook it! So easy! No gathering purselane by moonlight or using special hand-braided cooking twine to whip the meat into tenderness before slowly poaching it over a steaming sea sponge while a bowl of fertilized quail eggs looks on. Of course, they did describe it as having a “salty, fungal deliciousness,” but that did not deter me.

Well, I couldn’t find miso for sale. I did a quick inquiry in the supermarket and discovered that there’s no real substitute for miso, which is fermented soybean paste, but sometimes people use tahini, so that’s what I got. And it said to use plain rice vinegar, not seasoned rice vinegar, but I used seasoned rice vinegar anyway, because Sim Sifton’s not the boss of me. And salted butter instead of unsalted.

WELL, that chicken wasn’t very good. It sure wasn’t. It came out of the oven looking intriguingly like a tray of toasted marshmallow thighs

and they tasted like . . . hot mealy peanut butter? And mud. Not great. Luckily, the chicken itself has no carbs, so Lucy just scraped the crap off the top, ate the chicken, and made up the carbs with some waffles or something.

We had white rice and fresh pineapple on the side.

And now there’s a giant platter of rejected chicken hulking in the fridge making me feel bad.

THURSDAY
Cheese pizza

Did I mention that this week was spirit week? That’s when the school drums up energy and excitement by making parents make fourteen quick stops to Walmart, and the kids can go to school disappointed and angry and slightly loopy on pink hairspray fumes. There’s color day, dress-up or twin day (when you dress up as twins with someone else. One of the kids decided to dress up as Dipper from Gravity Falls, because he is a twin. We let it ride), crazy hair or hat day, favorite character day, and of course pajama day.

So Thursday was character day, and dear sweet Benny wanted to be Amelia Bedelia. Here she is:

So I’m making the pizzas, and we calculated that Lucy could have three pieces, which is a quarter of a large pizza. I thought it would be funny to let her have it in a big slab, rather than cutting it up; so I let everyone have a big slab. Same amount of pizza, of course, just not cut into individual slices. Lucy (here dressed as Tonks, sort of) thought this was moderately amusing:

Guess which kid was upset because she only got one piece of pizza instead of three? That’s right, the one dressed up as Amelia Bedelia. File under “things any halfwit could have anticipated.” We gave her extra pizza, and yes, I promised her a lemon meringue pie at some point, so she’ll keep me around.

FRIDAY
Sourdough grilled cheese, salad

Haven’t worked out the carbs yet. I’m stalling. We had a bit of a scare yesterday. A combination of too many sugary carbs without enough fiber and fat, a slightly weird meal schedule, and extra running around, and Lucy’s blood sugar kept dropping and dropping, even after she ate dinner. So, BOO DIABETES. Boo. Argh. We did finally get her stabilized, but it was scary. But we’ll figure it out.

And now for the carb counts!

Last week I posted before I had worked out the carbs for mac and cheese, but I have them now, so I’ll include them here.

If you’re using these recipes to work out your own carb-counting diet, please note that carb counts can vary by brand, especially in things like sauces, so caveat comendenti, or something. Most of the ingredients I use are from Aldi, FYI. Right now, Lucy’s dinner carb target is 95 grams. If she falls short, we make it up with odds and ends. If she goes over, we give her extra insulin. I try to make low carb dinners on weekends so she can have dessert without going too far over the target.

THE CARBS

Bagel, egg, cheese, sausage sandwiches:

L’Oven Fresh everything bagel: 52
fried egg: 0.6
butter: 0
Breakfast Best maple flavor sausage patty: 3
Happy Farms white American cheese singles, 1 slice: 2
total: 57.6 carbs

***

Bibimbap:

I didn’t work out the carbs for this whole meal, because Lucy only wanted rice, pickled veg, and an egg. Here are those numbers:

rice 1 cup cooked: 45 g
one carrot and one mini cuke, pickled in vinegar and sugar: 10 g (this was hard, because it was pickled with sugar, but how much actually got into the vegetables? I just had to take a guess)
egg: 0

***

Beef barley soup and hot pretzel:

olive oil: 0

medium red onion:11
1 Tbs minced garlic: 3
salt: 0
ground pepper, 1 tsp: 1.5
beef: 0
mushrooms 12 oz (about 20 small to medium mushrooms): 11
2 carrots, about 7 inches each: 12
beef broth: 5
1 cup Shiraz: 8
5 cups beef bouillon from Chef’s Cupboard cubes: 5
(3 cups water)
Happy Harvest diced tomatoes with juice, 29 oz (2 cans): 34
1/2 cup barley (uncooked): 74
Total: 159 carbs for about 14 cups of soup (almost one gallon)
11.36 carbs per cup of soup

Hot pretzels – Hannaford baked soft pretzels: 34 g each

***

Hot dogs, cheese puffs (she didn’t want beans)

2 hot dogs Classic Parkview brand: 8
2 Aldi buns: 46
2 Tbs ketchup: 10
Clancy’s cheese puffs: 1.5 cups: 17

Total: 81

***

Terrible tahini chicken:
tahini 1 cup: 64 carbs
chicken: 0
butter: 0
4 Tbs honey: 68 carbs
rice vinegar: 2 Tbs 10 grams
____
Total recipe: 142 for 16 chicken thighs
each thigh: 8.88
Rice: 37 carbs per cup
Doesn’t like pineapple
***
Homemade cheese pizza with garlic crust:1 20-oz. ball of garlic pizza dough, Portland Pie Company : 520
1/2 cup Reggano traditional pasta sauce: 13
Happy Farms shredded mozzarella, 3 cups: 12

Total 16 inch pizza: 545
12 pieces, each: 45.42
136.26 for three pieces (1/4 of a pizza)
Note: This is high for pizza, considering how small the slices are. Either the garlic-flavored crust is especially carby, or the sauce is, or maybe I made a mistake. I dunno. Normally, you can figure that a slice of pizza is about 35 carbs.

***

Instant Pot mac and cheese:

I used this recipe, scaled up (which made a ludicrous amount of food. I won’t do that again! Double at most), and added buttered bread crumbs.

3 lbs macaroni : 1008
Burman’s hot sauce: 0

6 Tbs butter: 0
3 Tbs mustard: 0
3 c milk: 39
1 lb Happy Farms pre-shredded mild cheddar: 16
24 oz Happy Farms aged New York sharp cheddar: 0
Total without breadcrumbs: 1063

Optional:

Hannaford Italian style bread crumbs: 1 cup, 80 g
butter: 0

Total with breadcrumbs: 1143

 

What’s for supper? Vol. 107: I’m chicken my privilege

This week, I managed to use leftovers from a previous meal in every single new meal. Some of this was planned, some was felicitous. Some was just scallions.

Here’s what we had:

SATURDAY
Fancy hot dogs, chips, salad

It’s amazing how a few toppings can transform a hot dog meal from shameful to splendid. I got cheapo hot dogs for the kids and Nathan’s for them as appreciate Nathan’s, and I set out ketchup and mustard, of course, and also diced cucumbers, thin-sliced pickles, diced tomatoes, pickled peppers, diced onions, and celery salt for Chicago-style hot dogs, and crumbled blue cheese, hot sauce, and chopped scallions (left over from last week) for Buffalo dogs. Yum yum.

***

SUNDAY
Chicken enchiladas, beans and rice

#1 son has been asking for this dish for a while, and not just so we can quote Dr. Marvin Rubdown.

I use Pioneer Woman’s recipe. I cooked six giant, recklessly seasoned chicken breasts in olive oil

and, after shredding them, set aside the meat from two of them for later. I had thirty-two large tortillas, and, because the gods are cruel, enough fillings for thirty-one enchiladas.

In my neverending but alwaysfutile quest to have more than enough onions for the enchiladas, I diced and sautéed seven onions. I rushed them a bit, so they didn’t really caramelize, but they were still luscious. You cook them up in the chickeny oil, using the same pan.

I shredded up about two pounds of cheddar cheese, which wasn’t quite enough. The enchiladas were a little skinny, to be honest; but also to be honest, I actually like eating up the slightly soggy folded ends of tortillas.

We went through two large cans of green enchilada sauce and two large cans of red. Some tomatoes, sour cream, and cilantro on the top. Or maybe it was scallions, I forget.

Lackluster photo, completely delicious food. I had other plans for Sunday, but the all-devouring enchiladas ended up taking all day to make. Next time, I may try stacked enchiladas, where you use the same ingredients, but just layer them in a pan, rather than rolling them. I want enchiladas, but I want my life back, too.

We had leftover rice from last week, so I mixed it up with a can of Ro-Tel tomatoes with chiles and some of the juice, a can of drained black beans, some jarred, sliced jalapeños, and bunch of cumin, chili powder, and salt. I feel like there must have been other ingredients, but I sure can’t remember them now. It was tasty, and I was proud of not just throwing down a bag of chips.

***

MONDAY
Ham, baked potatoes, peas

Monday is our crazy-go-nuts day, and so we had a meal than involved taking things out of the bag and making them hot. No complaints.

Oh, and we had some yogurt sauce left over from last week’s turmerific chickepea chicken. It smelled okay, so I daringly slathered it on my baked potato with some scallions, and holy cow, it was so good. It was Greek yogurt with lemon juice, salt, and pepper.

***

TUESDAY
Chicken tortilla soup, leftover enchiladas

Feeling like a genius, I took the leftover chicken out of the fridge and vaulted straight through to the quick and easy part of this recipe from Pioneer Woman. I didn’t have any masa or cornmeal, so I just decreased how much water I added, and it was plenty thick. Only one child refused to eat it because it turned out the tortilla strips weren’t noodles. Avocado on soup is a revelation.

There were, as I expected, still some enchiladas left, so we had those instead of the rice or corn bread I’d usually make as a side dish. It was a lot of the same flavors as the soup. Not a problem.

***

WEDNESDAY
Grilled pizza sandwiches with olives and pepperoni

Sometimes these turn out delicious, and sometimes they’re kind of bleh. This time the gods ordained that we should have bleh. I used sourdough bread, but I think a softer bread, like potato, would have worked better.

You brush the outside of the sandwich with butter mixed with garlic powder and oregano or basil, and then the inside of the sandwich is sauce on both slices of bread, with cheese and toppings (well, fillings) in the middle. I think I was just yelling so much on Wednesday that nothing was going to taste good. Anyway, I made supper.

For very thick grilled sandwiches, I like to grill them until they look right on the outside, then slide them into the oven for a while so the cheese melts all the way and everything’s hot enough.

***

THURSDAY
Fancy ramen

Yep, I planned a weekly menu that included both “fancy hot dogs” and “fancy ramen.” We’re just that fancy!

I’m always amazed at how popular this dinner is, how cheap, and how fast. It took less than half an hour from stepping into the kitchen to saying grace.

I had a few pounds of boneless pork ribs, and I just browned them in olive oil, then sliced them in thin squares. Then I soft-boiled a dozen eggs and heated up some frozen stir fry vegetables. Then I cooked up a bunch of chicken ramen, just using the little flavor packets, and set the ramen out with all the other stuff in separate bowls, plus some leftover chopped scallions. Tasty and satisfying.

This is a photo from previous ramen. I forgot to get the pics of current ramen off my son’s phone.

Sometimes we add soy sauce, hot sauce, sriracha sauce, sesame seeds, red pepper flakes, or crunchy chow mein noodles, or stir in some spinach. You can make all kinds of fancy sauces and add extra seasonings for the pork, but simple is also great.

This kind of choose-your-own-adventure meal is a great way of compromising with kids. You prepare all kinds of wonderful foods, but set them out separately, and let the kids choose what they like. That way, you don’t have to cook a separate meal for picky people, but you don’t have any horrible battles over “just try one bite.” I generally offer what I consider food every single time, and the picky kids gradually, casually decide on their own to start trying it, even if only because they don’t like feeling left out.

***

FRIDAY
French toast?

I’m sort of pre-resting on the laurels I’ll win next week for Thanksgiving, so I don’t care what’s for supper today.

I will probably skip What’s For Supper? next Friday, because everyone is eating more or less the same thing, right? Here’s the planned menu so far:

Turkey with stuffing and gravy
Cheesy mashed potatoes
Sweet potatoes stuffed with dates, blue cheese, and walnuts
Cranberry walnut bread
Parker house rolls
Cranberry sauce in the shape of a can
Olives and pickles
Apple pie, pumpkin pie, maybe salted bourbon pecan pie, and chocolate cream pie with ice cream and fresh whipped cream
Wine and apple cider
And don’t forget! Pie crust is a million times easier and better when you freeze the butter and shred it before incorporating it into the flour.

What’s for supper? Vol. 79: Asparagus me, Domine

Can’t remember the last time I’ve been so glad to see a week be done. Here’s what we had:

SATURDAY
Sausage, fried eggs, and muenster cheese on bagels

I will never complain when there are sandwiches for supper.

***

SUNDAY
Lamb lo mein with spaetzle; rice; pot stickers; rice

Probably the weirdest meal of the week. We had a nice meaty bone left over from last week’s lamb feast, so I cut the meat into bits and added it to this simple lo mein recipe from Damn Delicious.  I made it even simpler by just chucking in a couple of bags of frozen stir fry vegetables, rather than using fresh. Then I made it weirder by using a few bags of spaetzle for the noodles. The result was a multi-ethnicish meal that soared to the level of Not Bad At All.

No one in my family has actually tasted lo mein before, so they were the right audience, I guess.

The potstickers were frozen from Hannaford. Kind of a pain for frozen food – you have to brown them in oil and then steam them – but they were tasty. One kid ate just the wrapper, and left behind little bundles of steamed cabbage and chicken, which I of course ate also.

You are thinking, “Why did she also make rice, with all that other stuff?” The answer is that at least three of my kids are currently following a strict Rice and Tears diet.

***

MONDAY
Tacos

On Monday, I looked at my driving schedule for the week and let out a weak whimper. Seriously considering buying each kid a moped and just letting them get where they need to be on their own. I’ll take out a credit card in the choir director’s name. Add an entire extra concert with rehearsals every night for two weeks right when all the other teachers are realizing we need to squeeze in all those field trips and special projects and fundraisers, will you? EAT MOPED DEBT AND DIE.

Oh, so we had tacos. It turns out cumin can be fairly overwhelming if you angrily shake in half the jar, but you can disguise it with extra salt.

***

TUESDAY
Pizza

Nothing to report. Luckily, I have two pepperoni distribution specialists living in my very house.

***

WEDNESDAY
Steak tips with mushrooms on noodles; rolls; roast asparagus

This is a slow cooker meal from Damn Delicious, and chuck roast is still on sale! The sauce never thickened up as much as it was supposed to, even with extra cornstarch, but the flavor was, in fact, damn delicious.

I mixed up the asparagus with a little olive oil, spread it on a pan, and slid it right under a hot broiler, then sprinkled it with lemon juice when it was done. Did you know you are supposed to eat asparagus with your fingers? Do you know it’s hard, but not impossible, to drive while licking your plate?

***

THURSDAY
Korean beef bowl, rice, roast sesame broccoli 

Still a great meal, still easy. In the morning, I cooked up the meat and then transferred it to the slow cooker; I set up the rice in the Instant Pot (affiliate link!) (the 1:1 formula works fine); and prepped the broccoli. So when I tore into the kitchen that afternoon knowing half of us had to be out the door again in 25 minutes, we still had a swell meal.

Have I mentioned how I love roasting vegetables? I drizzled the broccoli with sesame oil, spread it in a single layer, sprinkled it with sesame seeds, and slid it right under the broiler until the edges got a little blackened. So many veggies taste good this way.

***

FRIDAY
Tuna noodle

And tears, no doubt.