What’s for supper? Vol. 308: A kind of Koyaanisqatsi mouthfeel

This week starts so well.

But, dear reader, read on. 

SATURDAY
Italian sandwiches, fries

Always a tasty option. A variety of cured meats from the deli, some jarred pesto, olive oil and vinegar, basil and tomatoes, and plenty of fries. 

And cheese! Do not forget the cheese. 

SUNDAY
Bagel, bacon, egg, cheese sandwiches, OJ

Ran out of eggs; was not sad to have to send a kid to go get some fresh local eggs, some with those lovely blue shells. Fresh eggs just fry up different, especially in bacon fat. 

I set a timer for eighty seconds to toast the bagels in the oven, and immediately forgot they were in there, so if you were wondering how quickly I can forget something, it’s much shorter than eighty seconds. 

This reminds me of a joke Irene once told when she was four, when she owned a riddle book and would adjust most of the jokes to make them funnier:

Irene: Will you remember me in a year?
Me: Yes.
Irene: Will you remember me in eight years?
Me: Yes.
Irene: Will you remember me in a million years?
Me: Yes.
Irene: Knock-knock.
Me: Who’s there?
Irene: HIYA, GRAMPAW!!!!!!!!!
 
Anyway, I didn’t burn the bagels OR the bacon. 

 

Still some chances to eat outside. The hummingbirds have departed, though. 

On Sunday I also made two batches of ice cream for Monday, as I will describe shortly. 

MONDAY
Smoked pork ribs, coleslaw, grapes; homemade ice cream

Monday was Labor Day, and the two moved-out kids came by for dinner, which was lovely. Damien smoked three racks of pork ribs for several hours using his sugar rub and Sweet Baby Ray’s sauce. (This recipe says “chicken thighs,” but it’s the same rub)

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An absolute pile of luscious, juicy, tender ribs, so good. Lena made a bowl of wonderfully tart coleslaw and I contributed by washing off some grapes. 

We all liked the ribs, but Corrie really enjoyed them. 

Then for dessert, we had ice cream sundaes. I made two kinds of ice cream: Chocolate and Lucky Charms. I just now had to google “Marshmallow Mateys vs” to remember the phrase “Lucky Charms,” because my brain is too smooth to remember the name of rich person’s cereal at this late date.

I followed the recipe at We Are Not Martha because they told a sad story about how they once got picked up by Bon Appétit but now the food blogging world is clogged with Pinterest copycats and people who put all their effort into photography, and I guess I have a soft spot for people who lead with a kvetch. 

The recipe was fairly labor intensive, because they are trying to get the taste of cereal without including actual cereal, which would be gross. So you have to infuse some milk with Lucky Charms cereal for half an hour, then strain out the cereal

and then use that milk to make a custard

Any time I use a thermometer in a recipe, I feel so put-upon. I feel like I’m using a bellows or an Erlenmeyer flask or forceps or something. Of course this was all 100% my idea, but never ind. I have the ability to create resentment against nobody at all, out of thin air, and to sustain it for hours. So you whisk and heat this custard and then mix it with heavy cream and push it through a sieve again, cover it with plastic wrap, and chill it for four hours. And then you can actually put it in your ice cream machine. 

I churned it for thirty minutes, then added some marshmallow fluff and the marshmallows I suddenly realized I needed to pick out of the remaining box of cereal; and then I refrigerated it overnight. I have to admit, it turned out great. It’s very cute ice cream. The ice cream has a very cozy, custard-y taste that absolutely reminds you of watching cartoons on a Saturday morning, which is something I don’t think I ever actually did. We did not have a TV when I was growing up. I remember once my father brought home a film projector from the college where he worked, and he tacked up a sheet on the living room sliding doors and we watched Koyaanisqatsi, and that’s why I am the way I am.

The marshmallows softened slightly, but some of them still had that peculiar cereal marshmallow crunch. I skipped the sauce and whipped cream and just had ice cream with a cherry. 

I also made chocolate ice cream, which I somehow haven’t made yet, in all our ice cream-making adventures. I was reading over the various recipes and Corrie was looking over my shoulder and reading the little recipe descriptions. 

Corrie: ‘Mouthfeel?’ What’s mouthfeel? 
Me:  It just means how it feels in your mouth. I think I’ll make this simpler recipe, instead.
Corrie: Dang. I like mouthfeel.
So obviously you know how this story ends. I used the Ben and Jerry recipe for Jerry’s Chocolate, which is the version with, as the book says, “a more complex texture. Jerry refers to this as ‘mouthfeel.'” 
It’s a slightly more time-consuming recipe than some of the others I’ve been making, but mainly just because you have to chill the cream mixture for a few hours before you pour it into the machine to churn. I froze it overnight and our freezer is having some kind of personal crisis, and parts of it are MUCH colder than others, so this one came out so hard, I couldn’t scoop it at all. I had to pry it out of the container with a pancake flipper and then carve it into blocks with a knife. Yes, I covered it. I bought a special container with a lid, and lectured the family about how it was just for ice cream, and everything.
 

It was delicious, though. I already had a migraine, so I had a spoonful, and it was very rich, like the ice cream version of very good hot chocolate. And that mouthfeel! Superb. 

TUESDAY
Taco Tuesday!

Back to school. My car mysteriously broke down, so we had to do a rigamarole with borrowed cars to get everyone to school. I shalln’t keep you in suspense: We just got the call today that my car will need an ennnnntirrrrreee newwwww enginnnnne. Yes this is my “nice” “new” car, which I took out a loan to pay for for the first time in my life, which I have had for less than a year and a half, and which already required, among other major repairs, a new t i m i n g c h a i n, which takes twenty hours of labor. My feelings about the car are . . . not very mouthfeel, let me tell you. 

Unless you would like to buy it from me. In which case it’s a great little vehicle, very clean, hardly driven. DM me. 

Anyway, we had tacos. 

WEDNESDAY
Chicken shawarma with pita and yogurt sauce

On Tuesday, because I was carless at home, I decided to prep Wednesday’s meal ahead of time, so I marinated the shawarma meat. Then on Wednesday, all I had to do was cut up some cucumbers, wash a bunch of little tomatoes, chop up some parsley, make a batch of yogurt sauce

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open a bunch of cans and bottles of various kinds of olives, cut up a bunch of feta, pile up a bunch of pita bread, and slice up a bunch of onions. I’m making it sound like a lot, but it’s like 20 minutes of work, and the rest is just fishing the meat out of the marinade where it has been resting all night,

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spreading it in a pan, festooning it with onions, and cooking it just nicely. This is such a low-skill, high-reward meal. Look at this lovely chicken. I included some breasts, some thighs. Red onions are better than yellow, but it’s all good. The thighs are the superior meat for this dish, but it’s all good. 

And here’s my lovely tasty plate. 

Just a fantastic meal. Everybody likes at least a few elements of this meal, and several people like every last bit of it. Everyone’s happy on shawarma night. 

THURSDAY
Pulled pork, cheesy cabbage, hash browns

On Thursday I industriously got the pork into the slow cooker bright an early. I added half a liter of Coke, some onion quarters, a few chopped jalapeños, and bunch of cumin, salt, and pepper, and I set it to low and went away happy. 

Several hours later, I realized Suzy Homemaker here never plugged the damn thing in.

Luckily, the Coke was very cold and the crock pot kept it chilled, so the meat was okay. I moved it all to the Instant Pot and pressure cooked it on high for 22 minutes, then moved it back to the slow cooker for the rest of the day. Came out looking promising.

and it shredded well enough.

I had been planning coleslaw, but I’m a little tired of coleslaw, so I looked up other cabbage recipes, and guess what? They all suck. The only one that seemed remotely tasty was a kind of au gratin idea, with a cheese sauce and maybe a buttered crumb topping. But I was caught between some obnoxiously high brow recipes that called for gruyere and heavy cream and braising, and some distressingly trashy ones that wanted you to smother the whole thing with Cheez Wiz and top it with Ritz crackers. Caught between two worlds, story of my life, very tragic.

So I ended up cutting the cabbage into eight wedges, drizzling it with olive oil and salting and peppering it, and roasting it for about 45 minutes. Then I made a white sauce and added in plenty of various kinds of cheese, plus paprika, nutmeg, and salt and pepper. This I spread over the roasted cabbage, and topped it with crunchy fried onions and parsley. Then I baked it in a high oven for about 20 minutes until the cheese was melted. 

It was disgusting. Never making this again. I don’t know what I was thinking. Cabbage can go screw. 

Here’s a nice picture I took before I tasted it.

I mean it was not the worst thing I’ve ever had in my face. But the cabbage was underdone and the cheese only reached the top layer, so most of it was just plain cabbage; and the cheese sauce had a flavor I can only describe as . . . bricky. It tasted like if you ground up a brick and tried to pass it off as seasoning, with cheese. Maybe put some pennies in there. I don’t know what happened. 

I also served some hash browns. Well, that was the plan. I bought four bags of what it said were hash browns (and this may actually explain what was up with the freezer. That is too many bags), but which turned out to be just straight up shredded potatoes, nothing else. Which is fine, but look, I don’t know, I guess I can’t read. I definitely cannot think. By this time the sun was low in the sky and I was already worried about the cabbage, not to mention the demoralizing Suzy Homemaker situation, so I just spread the potato shreds in a pan, drizzled it with oil, and sprinkled it with salt, and cooked it at a high heat until some of it was burnt and some of it was pale and limp, and it was just going to have to do. Good grief. We did have some leftover Baby Ray’s sauce and everyone was very nice about it.

FRIDAY
We have two different school cookouts that we’re supposed to be at, and we were going to try to split up and go to both, IF the mechanic was done with my car by now. And you know how that story ends! It ends well! My car is diagnosed as having a terminal case of cheesy cabbage and there is no hope. Oh well, maybe there’s some ice cream left. 

Speaking of ice cream, this weekend I intend to hide from reality and spend my time picking the millions of concord grapes we grew for some reason, make some grape juice, and see about making grape gelato. The only reason people don’t make grape gelato more often is that they are cowards, I’m sure of it. 

God save the queen. 

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. 

Jerry's Chocolate Ice Cream

This is the more textured chocolate ice cream from the Ben and Jerry's ice cream recipe book. It has a rich, dusky chocolate flavor and texture. Makes 2 quarts. This recipe requires some chill time before you put the cream mixture into the machine.

Ingredients

  • 4 oz unsweetened chocolate
  • 2/3 cup cocoa powder
  • 3 cups milk
  • 4 eggs
  • 2 cups sugar
  • 2 cups heavy or whipping cream
  • 2 tsp vanilla extract

Instructions

  1. Melt the unsweetened chocolate. I used a double boiler, but you can use a microwave if you're careful. Whisk in the cocoa and continue heating until it's smooth. It's okay if it's clumpy. Continue heating and whisk in the milk gradually until it's all blended together. Remove from heat and let cool.

  2. In another bowl, whisk, the eggs until light and fluffy. Gradually whisk in the sugar and continue whisking until completely blended. Add in the cream and vanilla and continue whisking until blended.

  3. Add the chocolate mixture into the cream mixture and stir to blend. Cover and refrigerate for about three hours, or until it is cold.

  4. Use the cold mixture in your ice cream machine. I used my Cuisinart and let it churn for thirty minutes, then let it cure overnight.

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

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

Instructions

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

What’s for supper? Vol. 281: Wellness with yogurt sauce

Another week, another vow to write more, another week in which I did not write more. It’s just that I only have a very few things to say, and those things are paralyzingly overwhelming, that’s all. Good thing there’s food! Here’s what we had this week:

SATURDAY
Tacos, corn chips

Just regular tacos. Actually slightly irregular, because it was a pre-packaged seasoning kind of day, but all they had was fajita seasoning. They were fine.

I had cilantro and jarred salsa verde with mine, and they were fine, mild little tacos.

SUNDAY
Spaghetti with Marcella Hazan’s sauce, sausages, garlic bread

Damien made dinner again. Yummy.

I skipped the sausage either because I was virtuously counting and limiting calories and decided to forego sausage, or because I had already consumed a monstrous number of calories that day and didn’t deserve sausage, I forget which. I’ve been alternating all week, sometimes within the same day. Follow me for more wellness tip. Wellness bellness mellness shchmellness tips.

Anyhoo, this is the voice of your conscience telling you to try Marcella Hazan’s amazing three-ingredient red sauce already.

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Don’t get cute and start adding basil or anchovies or anything. Just do the recipe and be amazed.

MONDAY
Cuban sandwiches

Slowly working my way through meals that people have been begging for. Cuban sandwiches are supposed to be made on Cuban bread, which is made with lard. I just went with sourdough bread because these are gigantic, unwieldy sandwiches, and sourdough holds up well. 

The essential ingredients are: Pork, ham, pickles, swiss cheese, and mustard, and it’s grilled in butter. There are all kinds of scrumptious ways to prepare the pork, but I was in a hurry, so I just chunked a boneless loin in a pan in the oven with some cider vinegar and salt and pepper, covered it with tin foil, and cooked it at 325 for 40 minutes or so. 

Then, after I sliced it up and put it on the sandwich, I sprinkled each piece with cumin, oregano, and garlic powder, and more salt and pepper before frying. Kind of a backasswards way to do it, but sometimes I have to prep dinner in bits and pieces throughout the day, so that’s how it went. 

I made sure there was cheese on both sides of the sandwich, to glue it together, and used plenty of butter to grill it. And my dears, this is one tasty sandwich. 

TUESDAY
Chicken caesar salad

Another hurry-hurry day. Damien roasted the chicken. I shredded some fresh parmesan and made some croutons from stale hamburger buns, and then somewhat burned them, which was sad. Just bottled dressing. An okayish meal, but everyone was hungry, so that helped.

I do have a kickass recipe for caesar salad dressing, if you feel like making it from scratch, and you don’t care about doing it “the” “right” “way.”

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It tastes good to me, and a few teaspoons will wake your face head up. Last summer, I made it with local raw duck eggs and it was insane. 

WEDNESDAY
Quesadillas ala leftovers

We had lots of taco/fajita meat left from taco/fajita night, plus chicken left from chicken caesar salad night, so I sliced up some cheddar cheese and away we went. I also chopped up some cilantro and opened a jar of jalapeños, and Benny went around taking orders. 

I had chicken, jalapeños, and cilantro in mine.

Nothing to report. I managed not to burn anything. There was one quesadilla that had some cheese that just wouldn’t melt. I fried and fried and fried it, but it just wouldn’t melt. I don’t know what the hell was up with that. I just thought I’d let you know. 

THURSDAY
Chicken shawarma, fried eggplant

For the first time in my life, I made chicken shawarma, and didn’t really feel like eating it. The reason was because I also made some fried eggplant, and could not pry myself away from the pan.

I tweaked the recipe a bit 

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so there is more batter coverage, it’s a tad spicier, and I increased both the water and the baking powder. They turned out SO GOOD.

A lovely crisp outside with a little bit of lofty batter inside, and the eggplant is almost creamy, with that thin sharp ribbon of skin, and a little shpronkle of kosher salt that nestles in the nooks and crannies, and then a very subtle spicy aftertaste. 

I ate some shawarma just for propriety’s sake, but I was totally in it for the eggplant. I didn’t even bother with any yogurt sauce (although I made plenty)

Jump to Recipe

I used to add red onions in with the chicken when I marinated it, but they got a little mushy, so I started holding them back until it was time to cook. This time I forgot to put them in, so I sprinkled them over the top of the chicken halfway through cooking it.

I am here to tell you it doesn’t matter. It’s all good. It’s shawarma. 

FRIDAY
Tuna boats and hot pretzels for the kids, supermarket sushi for adults

Gotta have some fun. 

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!

caesar salad dressing

Ingredients

  • 1 cup vegetable oil
  • 6 cloves garlic, minced
  • 12 anchovy fillets, chopped
  • 1 Tbsp kosher salt
  • 1/2 cup fresh lemon juice (about two large lemons' worth)
  • 1 Tbsp mustard
  • 4 raw egg yolks, beaten
  • 3/4 cup finely grated parmesan

Instructions

  1. Just mix it all together, you coward.

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

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

Instructions

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

 

Fried eggplant

You can salt the eggplant slices many hours ahead of time, even overnight, to dry them before frying.

Ingredients

  • 3 medium eggplants
  • salt for drying out the eggplant

veg oil for frying

3 cups flour

  • 1 tsp baking powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp red pepper flakes
  • 3+ cups water
  • 1 Tbsp veg oil
  • optional: kosher salt for sprinkling

Instructions

  1. Cut the ends off the eggplant and slice it into one-inch slices.
    Salt them thoroughly on both sides and lay on paper towels on a tray (layering if necessary). Let sit for half an hour (or as long as overnight) to draw out some of the moisture. 

  2. Mix flour and seasonings in a bowl, add the water and teaspoon of oil, and beat into a batter. Preheat oven for warming. 

  3. Put oil in heavy pan and heat until it's hot but not smoking. Prepare a tray with paper towels.

  4. Dredge the eggplant slices through the batter on both sides, scraping off excess if necessary, and carefully lay them in the hot oil, and fry until crisp, turning once. Fry in batches, giving them plenty of room to fry.

  5. Remove eggplant slices to tray with paper towels and sprinkle with kosher salt if you like. You can keep them warm in the oven for a short time.  

  6. Serve with yogurt sauce or marinara sauce.

What’s for supper? Vol. 277: Lamb

Yesterday, Epiphany, we went to Mass.

IN OUR DINING ROOM.

I still can’t even believe it happened, and I will never ever forget it. This is why I’ve been pushing so hard to finish the dining room renovations! I got it all more or less done in time (and I will write a whole other thing about that with copious before and after photos). Meantime, here’s our What’s for Supper for the week, including Epiphany, when WE HAD MASS IN OUR DINING ROOM.

ON OUR DINING ROOM TABLE. I still can’t even believe it. 

SATURDAY
New Year’s

Oh wait, first, we did have homemade sushi for New Year’s Eve, as planned. My sushi rolls turned out okay, not amazing. But the sushi party was fun, and there was lots of tasty food.

Everybody found something they liked, including the cat.

We watched a Marx Brothers movie (the one where they go to college. A college widow is a woman who dates college students and then still lives in town after they graduate, thereby making her a “widow” of sorts every year when they leave. We have to look it up every few years) and then an MST3K episode (Reptilicus). Corrie could have stayed up all night, I believe. 

And now I also have to tell you about one of the most boneheaded things I have done in the kitchen in ages. Earlier in the week, I had scouted around town and found a large and beautiful lamb shank, probably six pounds. I intended to roast it on New Year’s Eve and serve it with pita bread for a nice little treat. So on Saturday afternoon, I got all the other ingredients and all the stuff for sushi, and got home just in time to season the lamb and get it in the oven before we need to get the sushi rice going. 

And . . . I couldn’t find it. I could not find this rather large piece of lamb, which, as I mentioned, is at least six pounds. How do you lose a hunk of lamb? True, we have two refrigerators, but we ended up taking everything out of both of them, and I simply could not find that lamb. I knew I had put it in there! I felt like I was losing my mind! The only thing I could find was this piece of pork, and where did that even come from? Didn’t I already cook the pork a few days ago for those kind of mediocre . . . nachos . . . 

Oh no. 

Yes, friends, I had made a terrible mistake. Somehow, I was so busy and stressed out and dopey that I had tossed a giant $7-a-pound lamb shank into the crock pot and boiled the hell out of it, shredded it, and served it on top of store brand tortilla chips with wads of melted cheese. LAMB NACHOS. We had lamb nachos, and we didn’t even know it. 

Here’s a picture of the lamb nachos that I thought were pork nachos.

I am eating them on a box of shoes and miscellaneous crap because I was in the middle of putting in a new dining room floor and was *sob* just gulping down my food, not even really tasting it. 

So . . . we just had sushi for New Year’s Eve, no lamb, and Damien fried up some frozen dumplings and heated up some egg rolls and dumplings, and it was plenty.

You know, when I was working on the floor, at one point there was a big gaping hole leading directly to the basement, the the dog of course came along and instantly lost his Christmas ball down the hole. And he could not figure out what had happened. Ball . . .no ball! No ball. No ball! Where ball go? There was ball, now ball no here! No ball! Was ball . . . but now . . . no ball! Even after we got it for him, you could see that there was still this cold pocket of confusion in his brain, and I still think that even to this day, he hasn’t completely gotten over it. 

Well, that’s what I was like with this friggin’ lamb. I knew I had cooked it and eaten it and it was gone, and it wasn’t coming back. But I still spent the next few hours opening boxes and lifting cushions and peeking under tables, like it was going to be there waiting for me. Which would be weird! But I couldn’t help myself.  

A fitting way to end the year. 

ANYWAY. 
SUNDAY
NEW YEAR’S DAY
BIRTHDAY!

Baby New Year requested her traditional birthday meal, calzones and tiramisu. The calzones are my job, and I have a reliable but unspectacular method with pre-made pizza dough and sauce. Everyone likes it well enough, so I don’t mess with it.

Damien made the tiramisu using this recipe, and it was light and creamy and delicious as always. 

She elected to go visit an art museum with some of her friends in lieu of a party. 

MONDAY
Sheet pan lemon chicken on potatoes, garlic knots

I had a bunch of chicken thighs and no clear plan, so I tried out this NYT recipe, more or less. I skimmed, I skimmed. Basically you lay down a bunch of scallions, then a bunch of sliced potatoes, then some chicken thighs. You’re supposed to save out half the potatoes and arrange them around the chicken, so they probably would have come out more crisp than mine did if I had done that. You drizzle olive oil and sprinkle on plenty of salt and pepper on each layer. Then you cook it, allegedly for 35 minutes. For whatever reason, it took more like an hour and 15 minutes. Some chicken be like that. 

Then you remove the food from the pan, deglaze it, throw in some lemon juice and capers, and I also added some white wine, and make a little sauce to spoon over the chicken.

Serve with more lemon. And you can see the little girls also made up a bunch of garlic knots for us out of pizza dough. 

It was fine. It definitely would have been better if I had distributed the food over two pans to crisp it up more. But it was super easy to make, and I can imagine all kinds of combinations of things instead of the scallions and the potatoes. So there you go. I do love lemons and capers.

TUESDAY
Banh mi

Some of the family is tired of banh mi, but some of them still love it, and I happen to be a member of the latter group, so guess what’s staying in the rotation. 

Yes, I used the pork that was supposed to be nachos. A fitting way to bring closure to my lamb grief. My Lammkummer. 

WEDNESDAY
Burgers

Nothing to report. This seems like eleven years ago. 

THURSDAY
Shawarma, stuffed grape leaves, king cakes

So Thursday was Epiphany, the big day I had been pushing to get ready for all week. I, addition to putting in a new floor and trim, I bought a breakfast nook off Craigslist. I have been thinking of a breakfast nook ever since we moved into this house, and the perfect one finally turned up at the perfect time. 

The only thing wrong with it was that it smells like cigarette smoke. But this turns out to be not a catastrophe when it’s wood. (It was a catastrophe when I bought a giant curved leather couch that turned out to smell like cigarette smoke. I solved that by not sitting on the couch for several years, and then throwing the couch away.) I scrubbed it down with vinegar and then just let it air out, and the smell is almost gone. 

It came with a square table which has a Patriot’s logo stained and woodburned into it. I may eventually start using that as our main table. But that was not the table I was going to use when we had Mass at our house. Instead, Lena scoured and scrubbed and bleached the heck out of the old wood and tile one we’ve been using for almost 25 years, and I covered it with a fresh white cloth, and . . . guys, we had Mass on our dining room table.

I supplied our friend Fr. Matthew with some candles and a bowl to wash his hands, and he brought his Mass kit and a little bag with hosts for everyone in the family, and we set up chairs facing the table, and we had Mass.

I didn’t take any pictures during Mass, because I wanted to be as present as possible. But if you are picturing an intensely reverent atmosphere, that ain’t it. We were running a little behind schedule and made the tactical error of just throwing the dog into his crate, rather than giving him time to figure out that Fr. Matthew is an okay guy. So the entire Mass was set to the horrible music of a frantic boxer expressing profound self-pity and woe, woe, woe, woe, woooooooe. Then, right after the Sanctus, the kitchen timer went off for the shawarma, and then of course the smoke alarm went off. In other words, there is no way it could have been any other way, and Jesus came to us, and it was beautiful and ridiculous and holy. And the Benadryl we gave the dog eventually kicked in, sort of. 

I did take some photos of the rest of the evening! Pardon me while I do a bit of a photo dump. We did the Epiphany house blessing, with the blessed chalk on the door way 

and holy water in the four corners of the main rooms. 

and the kids did some of the readings for the blessing. 

Then we had chicken shawarma and stuffed grape leaves and fruit. We had the chicken with pita, yogurt sauce, cucumbers and tomatoes, various olives, feta, and hummus; and grapes and pomegranates. The stuffed grape leaves were a mish mash of various recipes, but they were filled with rice seasoned mainly with mint and dill. 

They were pretty good, if not very tidy. I definitely prefer fresh grape leaves. These were from a jar. 

Then we at the two Rouse’s king cakes Fr. Matthew carried on a plane from Louisiana, because that’s the kind of priest he is

and then we had some piano time,

some guitar and ukulele and kalimba time,

and some more animal time. 

Corrie sang all the verses of “Mississippi,” her favorite murder ballad, and some of us discovered we can sing in harmony when pressed. And then we all got a blessing and then it was time to go! I have never had a more wonderful Epiphany day. 

I will tell you, when Fr. Matthew suggested having Mass at our house, I almost turned him down, because it seemed overwhelming, and we’re not the kind of people who etc. etc. But if you ever have the opportunity, please do it. It was a joy. 

And good grief, you guys. I just realized. The last thing I did in 2021 was lose the lamb that was supposed to go on our table.

The first thing we did in 2022 was . . . this. 

Well. 

And now this seems like a terrible anti-climax, but this is still a food blog, so. . .

FRIDAY
Quesadillas

Having quesadillas today! And then I am going to drop dead, because I am exhausted. 

 

Calzones

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

Servings 12 calzones

Ingredients

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

Instructions

  1. Preheat oven to 400. 

  2. Mix together filling ingredients. 

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

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

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

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

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

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

 

Pork banh mi

Ingredients

  • 5-6 lbs Pork loin
  • 1 cup fish sauce
  • 3/4 cup sugar
  • 1 minced onion
  • 1/2 head garlic, minced or crushed
  • 1.5 tsp pepper

Veggies and dressing

  • carrots
  • cucumbers
  • vinegar
  • sugar
  • cilantro
  • mayonnaise
  • Sriracha sauce

Instructions

  1. Slice the raw pork as thinly as you can. 

  2. Mix together the fish sauce ingredients and add the meat slices. Seal in a ziplock bag to marinate, as it is horrendously stinky. Marinate several hours or overnight. 

  3. Grill the meat over coals or on a pan under a hot broiler. 

  4. Toast a sliced baguette or other crusty bread. 

 

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

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

Instructions

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

 

What’s for supper? Vol. 275: It’s “tah-ZHEEN”

Happy Friday! Or whatever! Tell me it’s any day at all, and I’ll believe you. Tell me it’s the 34th Throosday in Blorgvent and I’ll believe you. It’s been the kind of week where I’m literally dreaming about sleeping. I seem to have two weeks of What’s For Suppers to catch up on, so I’ll just hit the highlights of last week: 

Two Fridays ago was ramen with shrimp, broccoli, and soft boiled eggs. I’m sharing a pic because I so infrequently manage to actually soft boil eggs. I always go hard. 

The shrimp was tasty. I think Damien sauteed it in sesame oil and garlic and then squeezed lemon over it, or something along those lines. 

Another fine meal was toward the end of Chanukah, when we had
Potato latkes and homemade applesauce, smoked chicken thighs and homemade barbecue sauce

Latkes are easy to make,

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but when you’re making a lot of them, it’s a problem to know how to manage all those potato shreds ahead of time. Normally, peeled potatoes discolor very quickly, and I usually solve this by keeping them in water until I’m ready to use them; but if you’re going to fry several batches of them, it’s a hassle to get all the water off first so the hot oil doesn’t spatter. This year, I tried something new: I shredded the potatoes in the food processor, and then I just rinsed the shreds thoroughly in very cold water, left them in the colander, and covered them with plastic wrap. Guess what happened? THEY STAYED WHITE. 

Amazing. 

Now, the absolute truth is that, when I added the eggs and flour and salt and pepper, the potatoes ended up giving up so much water, they were pretty wet anyway, and I still ended up having to squeeze the mixture pretty vigorously before putting the latkes in the oil. But I still got a little thrill because at least they weren’t brownish purple. 

The latkes turned out well, crisp on the outside and tender and mealy inside. It’s dark as heck and after all these years, I haven’t figure out how to rig up some good indoor lighting to take good food pictures during winter, so here you go:

We had them with sour cream and homemade applesauce, which I made in the Instant Pot. I peeled and cored a few dozen apples and put them in the IP with about a cup of water and cooked them on high for maybe eight minutes, twelve minutes, I don’t know. Then I drained off what turned out to be too much water and added some butter, vanilla, and cinnamon, and gave it a little stir, and that was it. Hot damn, homemade apple sauce is just the best thing in the world. 

I was astonished at what a lovely rose color I got even without the peels. 

I don’t think I added sugar, because these are still local, in-season apples and the flavor shouldn’t be tampered with much.  I used Cortland, Macintosh, and Granny Smith, which are all on the tart end of the scale. 

Damien made his wonderful sugar smoked chicken thighs out on the grill, and he used the same spices to made a homemade barbecue sauce which turned out a little spicier than expected, so he served it for dipping, rather than brushing it on. 

Man, it smelled good in the house, with the smoked chicken, the warm apple sauce, and whatnot. A strange meal, but hearty and tasty. I never know what to make with latkes! The only thing I can think of is chicken soup, which we have at other times, and brisket, which I remember from my childhood with loathing. 

Then I squeaked in a bit batch of rugelach on the very last day of Chanukah. I do love rugelach, and I give you my blessing to make them for Christmas, because they are delicious and not hard to make and they’re adorable. (And you can take advantage of my brilliant ooze rescue method.)

I ended up with four varieties this year: Cinnamon honey walnut, ginger walnut, cherry, and blueberry. Lovely, lovely. They ended up a little fluffier and less flaky than normal this year, for reasons unknown, but I did not mind.  

Last Wednesday was Benny’s birthday and she requested Damien’s delectable basil chicken cutlets with homemade red sauce and provolone. He uses this Deadspin recipe and it has never been anything but excellent. Juicy chicken in a fluffy breading with a basil leaf tucked under a slice of provolone, served with a scoop of hot red sauce over it, so the cheese melts and melds the whole thing together. 

He made so much, we had it the second day, layered into a casserole dish and heated up like a giant chicken lasagna. So good. 

Over the weekend was her birthday party, which we managed to have almost entirely outdoors, because NH is all ate up with Covid again. We had a pallet bonfire, and the kids whooped it up on the trampoline in the dark with glow sticks, and then we came in for presents, went outside to set off fireworks, and came in for cake. Some party photos on Facebook here and here

We decided to make bonfire cupcakes, which are very easy to make, but are pretty impressive. Chocolate frosting, broken hazelnut Pirouline wafers for the logs, shredded coconut with green food coloring for the grass. We put a bunch of Jolly Ranchers in a bag and smashed it with a hammer, then spread the chunks in a parchment paper-lined pan in a low oven for a few minutes until the candy melted. Then we let it harden into a sheet, then cracked it into little “flames.” Stick a few in between the logs, sprinkle on some gold sugar for embers, and you have little cupcake campfires. 

 

Top each one with a mini marshmallow on a toothpick, and it’s just cute.

I did toast each one with a butane lighter because my life was ruined anyway.

And that was last week! This week, let’s see. 

MONDAY
Carbonara 

A sweet Facebook friend sent me three pounds of most excellent smoked bacon from Tennessee, with a warning not to attempt to eat it straight like breakfast bacon, because it’s powerful stuff.  My dears, I’ve never had such bacon. Such an intense, earthy, smoky flavor. It was really exciting! I really get the best mail and have the nicest readers. I didn’t get very good pictures because I was in a bit of a hurry to start gobbling it up.

If you’re not familiar with carbonara, it may be the most cheering, flavorful dish you can make with the fewest number of ingredients. Just pasta, bacon, eggs, pepper, and parm. Well, I guess that’s five, and maybe not so surprising that it tastes so good, but it really is wonderful, and you should make it soon. 

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TUESDAY
Vaguely Mediterranean chicken on pita with yogurt sauce; Greek vegetable salad

Not exactly shawarma, but I did throw together several of the ingredients for the marinade

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and put some chicken thighs in it for several hours. Then I broiled it, turning once

and served it with pita pockets and yogurt sauce, and a little salad. Pretty tasty with very little effort. 

I served it with grape tomatoes, baby cucumbers, black olives, red onion, fresh parsley and dill, kosher salt, and olive oil.

We also had some kalamata olives, which I ended up serving on the side, thinking they had pits in them, but they did not, oops. And some hunks of feta cheese. 

It was a really good meal, and I liked it a lot. Fresh squeezed lemon juice in the marinade on a Tuesday! Freshly pressed garlic in the yogurt sauce! Two kinds of fresh herbs! I’m making a fuss because NOBODY ELSE DID, which for some reason still bothers me even at this late date after all these years. Oh well. 

WEDNESDAY
My birthday!

The kids had chicken nuggets and Damien and I ran away to Luca’s, where we haven’t been for many a year. I went ahead and ordered the garlicky escargot, because I’ve never had escargot, and if not when your husband has offered to take you to a Rather Expensive Restaurant, then when? 

They were . . . fine. I don’t know why you would have escargot if you could have seafood, though. They were just kind of chewy and muddy, kind of like if someone was trying to somehow reconstitute mussels or oysters from scratch but had only heard them described. So now I know! 

Then, after surreptitiously looking up how to pronounce “tagine,” I ordered the Moroccan lamb tagine, and that was a good idea.

The lamb was braised tenderly in a lovely, slightly spicy broth, and it had carrots, fingerling potatoes, apricots, and pistachios, and I forget what else, served with a yogurt sauce. Very  pretty, warming, and interesting to eat. I also had a couple of delicious cocktails made with pear vodka, ginger liqueur, and nutmeg on the rim, and the whole meal was extremely pleasant and autumnal. 

Then we saw West Side Story, which Damien and I both loved. The older kids and Damien got me excellent, thoughtful gifts, and the younger kids made me wonderful cards. (The middle kids acted like I was some sort of vaguely familiar insect who was late picking them up, but what are you gonna do.) 

THURSDAY
Korean beef bowl on rice; sugar snap peas

Always tasty, even when you run out of brown sugar and have to use honey, and don’t have red pepper flakes and have to use chili powder. I did put red pepper flakes on the list right away, though. We felt that loss more keenly than the brown sugar part. Although it was a bit dry, because we didn’t have the sugar melting into a sauce. Being hungry helped. Write that down. 

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FRIDAY
Omelettes and hash browns

But I have to buy more eggs! The kids have been doing distance school all week, and apparently that means Egg Time. 

Potato latkes

Serve with sour cream and/or apple sauce for Hanukkah or ANY TIME. Makes about 25+ latkes

Ingredients

  • 4 lbs potatoes, peeled
  • 6 eggs beaten
  • 6 Tbsp flour (substitute matzoh meal for Passover)
  • salt and pepper
  • oil for frying

Instructions

  1. Grate the potatoes. Let them sit in a colander for a while, if you can, and squeeze out as much liquid as possible. 

  2. Mix together the eggs, salt and pepper, and flour. Stir into the potato mixture and mix well. 

  3. Turn the oven on to 350 and put a paper-lined pan in the oven to receive the latkes and keep them warm while you're frying. 

  4. Put 1/4 to 1/2 and inch of oil in your frying pan and heat it up until a drop of batter will bubble.  

  5. Take a handful of the potato mixture, flatten it slightly, and lay it in the pan, leaving room between latkes. Repeat with the rest of the mixture, making several batches to leave room in between latkes. Fry until golden brown on both sides, turning once. Eat right away or keep warm in oven, but not too long. 

  6. Serve with sour cream and/or applesauce or apple slices. 

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. 

Rugelach

These are tender little pastries for Chanukah or any time. Use whatever kind of filling you like: Jams, preserves, cinnamon sugar, nutella, etc. These are time consuming, but don't take much skill, and they freeze well, so they make pretty little gifts.

Servings 80 rugelach

Ingredients

dough

  • half pound butter
  • 8 oz cream cheese
  • 2 cups flour
  • 1 cup or more sugar, for rolling

filling

  • 1/4-1/2 cup preserves or other filling
  • 1/4-1/2 cup finely chopped nuts (optional)

Instructions

  1. In a food processor, combine the cream cheese and butter until smooth. Slowly add in the flour and keep mixing until smooth. You can do this by hand, but it will take a while! The dough should be fairly stiff and not sticky when it's done.

  2. Divide the dough into 8 balls. Cover with plastic wrap and chill for at least 30 minutes.

  3. Preheat the oven to 400.

  4. Prepare a pan by lining it with parchment paper, then spraying a baking rack and putting the rack on the parchment paper. Line a second pan with parchment paper, to which you will remove the rugelach when they come out of the oven.

  5. Use the sugar to cover your work space, and use a rolling pin to roll a ball of dough into a round shape the size of a large plate. It should be thin enough to flap a bit when you give it a shake. If your rolling pin sticks, sprinkle more sugar on. You can turn the dough over to make sure both sides get sugared. It doesn't have to be perfectly round, as it will be cut into pieces.

  6. Spread the jam or other filling over the dough, leaving an open space in the middle. If you're adding nuts, sprinkle them over the filling.

  7. Using a pizza cutter, cut the dough into 16-20 triangles.

  8. Roll each triangle up from the outside in. Place each rolled rugelach on the sprayed baking rack on the pan, with the skinny point down. They puff up a bit, so leave the space of one rugelach in between.

  9. Repeat for each ball of dough.

  10. Bake for ten minutes. If the dough isn't golden brown, give it another two minutes. These go from perfect to burnt very quickly, so be alert.

  11. When they bake, the filling will ooze out and pool and burn on the parchment paper, but the rugelach will not burn.

  12. When the rugelach come out of the oven, immediately use a butter knife to transfer them to another pan or rack to cool.

  13. Once they are cool, they can be wrapped in plastic and kept in the freezer for weeks without harm.

 

Spaghetti carbonara

An easy, delicious meal.

Ingredients

  • 3 lbs bacon
  • 3 lbs spaghetti
  • 1 to 1-1/2 sticks butter
  • 6 eggs, beaten
  • lots of pepper
  • 6-8 oz grated parmesan cheese

Instructions

  1. Fry the bacon until it is crisp. Drain and break it into pieces.

  2. Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.

  3. Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.

  4. Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

 

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

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

Instructions

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

Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

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

Instructions

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

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

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

 

What’s for supper? Vol. 260: In which I say tomatermorts

It’s been a while! We’re in a bit of a summer fun frenzy and going on a lot of day trips and side quests, so I’m busy and confused. There are only a few food photos on my phone and lots of zoo, planetarium, concert, birthday, swimming, yard project, and campfire photos (along with flat tire, dumb dog, flooded basement, calamitous kitchen, and ER parking lot photos). We also bought a used ice fishing house and Damien’s converting it into an office. More on that later, you bet.

I’ll just do highlights of the last few weeks’ suppers, to bring us up to speed. And you know, I’m pretty impressed at what yummy meals I made. My secret is that now I have more time and more money. And that’s my secret. 

Here’s what we had:

Buffalo chicken wraps

Another meal-turned salad-turned wrap, like the chicken caesar wrap of last edition. I cooked some frozen buffalo chicken tenders and served them on pita with tomatoes, lettuce, crunchy fried onions, and blue cheese dressing. I think there was also shredded pepper jack cheese. 

Not mind-blowing, but tasty, and a good addition to the rotation. 

Taquitos and cowboy caviar

Aldi’s chicken taquitos are really tasty. They include discernible bits of meat and the flavor is nice, and they get crisp in the oven. Plus they are called “Casa Mamita” which makes me laugh, because you have to say all their food names with a German accent. 

I made a big bowl of what’s apparently called “cowboy caviar,” which is one of those completely unnecessary cultural phenomena, like a Polaris Slingshot, or neufchatel cheese, or the state of Arizona. Cowboy caviar itself is delicious, but I’m talking about that name. They should have named it literally anything else. The zoo has an anteater named “Giacomo,” so that proves we have more freedom than we may realize. 

Anyway, I made it with  . . . well, I didn’t write it down, but squinting at this photo, it looks like tomatoes, avocado, green peppers, scallions, corn, black beans, and red onions. Probably cilantro. I think I made the dressing with white vine vinegar and olive oil, but I honestly don’t recall. There are tons of variations of this dish, so if you mooch around on Google, you’ll get the idea.

I skipped the chips and just had extra cowboy caviar. No ragrets.

I also tried not one but two TikTok recipes. I’m too old to be on actual TikTok, but I found websites that describe what may be found there, without any danger of having to see sassy nurses dancing and pointing to things. I went with the tomato feta pasta bake and the suggested cream cheese sausage balls.

The first was a win. It’s a very easy dish to make. You throw all your vegetables in a pan with a few seasonings and olive oil. As you can see, I added onions and basil. 

Then you chunk some feta and stuff on top and just bake it. People tell me the secret is to use the kind of feta that comes in brine, so it melts well.

It’s done when the tomatoes are squashy and the feta is toasty.

While that’s cooking, you make a big pot of pasta and then throw it all together and mix until the feta is a creamy sauce, and throw some lemon zest in there just for nice. 

I wish I had roasted it just a tiny bit longer to make those tomatoes really piping hot and collapsed, but it was very, very good. Tonys of melty flavor, very filling and pleasant. I might add the basil after cooking next time, so more of the flavor comes through. 

The little meatballs, made of sausage, cream cheese, cheddar cheese, and bisquick, were easy enough to make (although it took a LONG time to get the ingredients blended), and they were fine.

but if something is going to taste, and be, that fatty, it really needs to be magnificent, and these were just fine. (To be fair, I didn’t make the suggested dipping sauce, so maybe that would have made a big difference.)  We only ate half, and I froze the rest so I’ll have a quick meal on hand, but I won’t bother making these again. The feta pasta was a hit, though. Very happy to have a new meatless meal, with tons of variations possible.

Chicken shawarma again!

Well met, old friend.

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I marinated the chicken overnight and just threw the onions on top of the meat before I cooked it. This is the way. 

Served with pita, garlicky yogurt sauce,

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feta, tomatoes, cucumbers, and olives. Still the tastiest low-skill meal around.

Mexican beef bowl

Actually, all the bowls were dirty, so we had Mexican beef plate. This is sounding less and less like an actual recipe, and more like one of those foods that can’t quite bring itself to be specific. I wish I could remember what I saw, but it was something like “chewy munch snacks” and it did not inspire confidence. But anyway, this is an actual recipe and quite a delicious one.

Jump to Recipe

The marinade is simple but excitingly tangy and rich. 

I served the marinated meat strips with rice, fried peppers and onions, a mixture of tomatoes and chili peppers and black beans, slightly charred corn, and cilantro, sour cream, and lime wedges. It was so much food I forgot to eat corn chips, which is saying something. 

Looks like I have one more photo: 
Chicken caprese sandwiches

Grilled sliced chicken on baguettes with tomatoes, fresh basil, and fresh mozzarella, with olive oil and balsamic vinegar and freshly-ground salt and pepper. If your stupid refrigerator freezes your cheese, you can defrost it gently by submerging the sealed package in warm water for a while. The vital part of this dish is the fake Pringles in a violent shade of orange. This is the way. 

***

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

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

Instructions

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

 

Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

What’s for supper? Vol. 241: What gets blossomed next?

And a happy Friday to you, week who just about killed us. We’re very glad most of the kids are back in school in person, but YEESH. We Fishers do not excel at transitions; we certainly do not. It didn’t help that we had lots of Nighttime Diabetes Excitement, which is one of my least favorite kinds of excitement. 

Pretty good food, though. Here’s what we ate this week:

SATURDAY
Meatball subs

I always say “nothing to report” when I make meatballs, but guess what? I have something to report! I have been under seasoning them. I bumped up all the seasoning by maybe 20%, and then I added a healthy glug of red wine. So nice! Just a little more savory and rich. I didn’t take a photo, possibly because of being busy eating.

I used the leftover sauce from Friday’s spaghetti with Marcella Hazan’s magical sauce. And that was a good meal. 

SUNDAY
Hot chicken wings, beer brats, bloomin’ onions, a vast assortment of crunchy snackeroos and dips

Super Bowl food! Damien made his easy peasy hot chicken wings with blue cheese dip, and lots of beer brats with onions three ways (cooked in beer with onions and served with sautéed onions and raw onions); and, fearing that wasn’t enough onions, I made three bloomin’ onions. 

The hot wings were fantastic, as usual. Damien used full wings, rather than wingettes (gosh I hate that word), which I actually prefer. 

The bloomin’ onions were probably more fun to make than they were to eat. People were obliging, but we only ended up eating about half. I guess I had it in my head that it was a party since it was the Super Bowl, so I made three giant onions. 

Here I am demonstrating the lovely job my little onion blossomer does:

I didn’t show this part, but because the onion sits on a little base that’s lower than the blades, the “petals” are still attached at the root end when you take it off the cutter, which is how you can fry the onion all in one piece.  Now I’m wondering what else I can use this device to cut. Definitely a cantaloupe. We will have melon blossoms come summer, let me tell you, with little berries here and there. And maybe . . . potatoes! I’m seriously considering making some deep fried potato blossoms for Valentine’s Day.

And I’m almost ashamed to tell you this, but what I really want to try is a pork blossom. I’ll get a nice piece of lean, boneless pork, maybe marinate it for a while, and then freeze it for an hour or two to firm it up, and then . . . VOOM. Pork blossom. I guess I could deep fry if after that.  THIS IS BIG BRAIN TIME, EVERYBODY. I feel like there is some disadvantage to my plan, or some wrinkle I’m not anticipating, but I also feel like it’s going to happen anyway. 

I took so many damn pictures of these onions at various stages, I might as well share them.

Onions in ice water, firming up:

Onions coated in seasoned flour:

Onions coated in seasoned flour, then dipped in egg batter, then seasoned flour again, waiting for the oil to heat up:

Onion merrily frying in oil:

You have to fry them upside down first, shoving them down pretty hard in the pot to force the petals open; then flip it over and finish cooking it right side up. Then you can pull it out . . . 

drain it, and set it on a plate with a little dish of sauce.

Then you pull the petals off and dip. 

I used the flour, batter, and sauce recipes on this page, but next time I make this, I’ll use more ketchup and less horseradish in the sauce, which tasted a bit harsh. A bloomin’ onion should be nothing but fun and delight, no harshness at all. 

MONDAY
Turkey bacon avocado wraps; leftovers

I figured there would be lots of leftovers, and I was very right. So we had what passed for a light meal (supplemented by wings and brats): Spinach wraps, deli turkey, bacon, avocado, and Swiss cheese, with honey mustard dressing.

I don’t know why wraps feel like more of a treat than sandwiches, but they do. Maybe because I always used to order one after giving birth, and I associate them with having room service (and that first meal you eat after you have a baby is just indescribably delicious). Now I just need my own chipped ice machine and I can live that swanky hospital life every day. 

TUESDAY
Golden rice with salmon; egg rolls

New recipe. Frozen salmon is actually fairly cheap if you’re not making a giant slab of salmon your main course. We didn’t have any furikake. I don’t even know what furikake is (okay, I looked it up, and it sounds neat), but I thought the rest of it sounded delicious enough that we could limp along without it. 

Alas, this dish was not a hit, despite lots of fresh ginger and garlic and both parts of the scallion. You cook the rice, then coat it with egg yolk before stir frying it.

Also you fry up the egg whites in the pan separately and then add them into the rice. This recipe has an awful lot of putting things into the pan and then taking them out again and then adding them back in, then making a little space in the middle of the thing you’re cooking and cooking something else in there, and then combining it with the other thing . . . to be honest, I was a little relieved that it wasn’t a popular dish, because it was too much work and I don’t want to do it again!

It wasn’t bad, just bland. Needed furikake, no doubt. I also crowded the pan when cooking the salmon, so the fish part was kind of soggy, rather than crisp and toasted, which is sad. We ended up adding soy sauce and/or hot sauce. I did like the egg-coated rice, and will probably adopt that for another recipe. It gave the rice a nice richness, plus of course a cheery yellow color. And I did like the addition of the fluffy egg whites in with the rice. 

WEDNESDAY
Chicken shawarma

I was going to make this over the weekend, but it seemed like everyone needed cheering up mid-week, so I made shawarma, which everyone loves. 

We had these cute little mini pita breads, which aren’t really better than normal pita, but they are cute. Tons of various kinds of olive, feta, cucumbers and tomatoes, parsley, yogurt sauce. So much garlic in everything, my lips were fizzing. So good. 

I usually put the onions in with the chicken to marinate, but I just didn’t feel like dealing with onions first thing in the morning, so I just spread them over the chicken right before I cooked it, and it turned out fabulous.

Probably do it that way from now on. There is plenty of flavor in the meat, and I liked having the onions a bit more crisp. 

THURSDAY
Pork nachos

Another successful meal that I decided on at the last minute. I’ve made John Herreid’s carnitas many times, and everyone likes them, but I was going to be driving around all day, so I chunked a piece of fatty pork into the Instant Pot with a bottle of Mexican coke, some cinnamon sticks, a quartered orange, some bay leaves, a splash of canola oil, and tons of oregano, salt, and pepper, and pressed the “meat” button. This still cracks me up. YOU MAKE MEAT NOW. *boop*

It cooked it on high pressure for 35 minutes, and then I left it on warm for a few hours until dinner, when I took the meat out and shredded it, then spread it over tortilla chips and sprinkled it with shredded cheese, and broiled it.

My land, it was good. Really tasty and tender, middling spicy and warming but not too sweet, with no need to add additional seasoning. I had mine with scallions and sour cream.

FRIDAY

I think we are having migas. The kids are having their Valentine’s Parties at school, so I’m hoping they’ll be full of hygienic store-bought individually wrapped treats and won’t care very much that it’s migas for supper, which they don’t like because they are culinary fools. 

(Pictured: Past migas)
I may make some beans and rice, but then again, I may not. Maybe I’ll just have some Pixy Stix.

Hey, don’t forget to leave your suggestions for what gets blossomed next around here! Although we all know it’s going to be a potato. (And yes, I looked up “getting blossomed” on Urban Dictionary to make sure it’s not a kink of some kind. It is not.)

Here’s the recipe cards!

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. 

 

Hot chicken wings with blue cheese dip (after Deadspin)

Basic, tasty hot wings with blue cheese sauce

Ingredients

  • chicken wingettes
  • oil for frying

For the hot sauce:

  • 1/2 cup butter
  • 1/8 cup tabasco sauce
  • 1/8 cup sriracha sauce
  • salt
  • vinegar (optional)

Blue cheese sauce:

  • sour cream
  • blue cheese
  • optional: lemon juice, mayonnaise
  • celery sticks for serving

Instructions

  1. Fry the wingettes in several inches of oil until they are lightly browned. Do a few at a time so they don't stick together. Set them on paper towels to cool.

  2. Melt the butter and mix together wit the rest of the hot sauce ingredients. Toss the wings in the hot sauce.

  3. Mix together the sour cream and crumbled blue cheese. Use a food processor or whisk vigorously to break up the blue cheese. You can add lemon juice or a little mayonnaise to thin it.

  4. Serve with blue cheese dip and celery sticks.

 

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

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

Instructions

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

 

 

What’s for supper? Vol. 215: The plural of clafoutis

Doesn’t it seem like we just did this? We did! And now we’re doing it again. 

SATURDAY
Pizza

No memory of Saturday. Oh, I think we were sifting piles of dirt through a metal grate to get the rocks out, and I sent a kid in to make six pizzas. Think of that, moms still stuck in babyland! Someday you will be able to send a kid in to make dinner for 12 so you can stay outside and keep doing what you want to do (even if it’s sifting dirt through a metal grate). Hang in there.

SUNDAY
Shawarma

I set the meat and onions to marinate the night before. Normally I use boneless thigh meat, which I think is the best for chicken shawarma,

Jump to Recipe

 

but since Damien was grilling, I got bone-in, skin-on thighs. 

Always a delightful meal. I was planning to make fried eggplant, but had stupidly left the eggplants on the windowsill, so of course they went bad. Secretly relieved I didn’t have to fry anything. It’s really an easy and delicious recipe, but frying is frying. 

Jump to Recipe

 

Anyway, we had spent the day moving eleven tons of sand, and sitting down seemed best. 

MONDAY
Beef burritos with guacamole

I have only ever eaten frozen burritos before, so I didn’t honestly know what a good burrito was supposed to taste like. The price of beef has shot up ridiculously, so I had two of those awful chubs of ground beef.

I fried it up with fresh garlic and lots of chili powder, red pepper flakes, and cumin. I wanted to make it relatively mild for the pickier kids.

I made up a bunch of guacamole

 

Jump to Recipe

 

and a bunch of beans and rice

 

Jump to Recipe

 

which I made somewhat hotter than usual with the addition of some chilis in adobo sauce. 

And that’s it. I had mine with some cheese and sour cream. There may be some salsa buried in there, too; who can say. 

I thought it was tasty. I definitely didn’t need more than one. 

TUESDAY
Chicken nuggets, chips, veg and dip/graduation dinners

On Tuesday we got caught up with celebratory graduation dinners, and took Moe (who graduated from high school) and Sophia (who graduated from eighth grade) out to the restaurant of their choice, which turned out to be a moderately-priced family sandwich place. Works for me! I had something called an Italian Stallion, which, to my disappointment, included no stallion meat at all.

WEDNESDAY
Blueberry chicken salad; plum and peach clafoutis

Simple salad for a hot day: Mixed greens, broiled chicken, feta cheese, toasted almonds, and blueberries. I forgot to get red onions, but those are good on this salad. I had mine with wine vinegar. 

It being June, I attempted to get fancy with the plating:

Turns out it’s harder than it looks to strew wildflowers in a way that looks natural, but does not look like you are actually eating daisies. 

The meal seemed a little skimpy, and we had a house full of lovely fruit, so I made two . . . well, I made a clafoutis, and then, while I was at it, I made another clafoutis. I could look up the plural, but where’s the fun in that?

A clafoutis is a very simple baked custard with whatever you want in it.

 

Jump to Recipe

You can add chocolate and hazelnuts, grapes if you’re crazy, bananas if you’re a sociopath, or pears or apples if you’re not sick and tired of apples, or I guess cherries is the most famous kind. I did actually have cherries, but did not feel like pitting them. So I made one with plums and one with peaches.

Aren’t they gorgeous? The batter takes like three minutes to make, but they do have to bake for about forty minutes. You can eat them warm or cold. I, ahem, did both, over the course of 24 hours.

We sifted some powdered sugar on top before we ate them, and they were absolutely delicious, and so beautiful. Sometimes the kids get mad at me for ruining fruit by baking it, but not this time.

 

La pêche:

 

 

Out of sheer honesty, not everyone likes clafoutis. Two of my favorite things in the world are custard and fruit, but I’m not everybody. But the kids were mostly in favor of it. 

THURSDAY
Muffaletta sandwiches, chips, Rainier cherries

Everybody likes these sandwiches. I bought four long baguettes and a combination of cheap and expensive cheeses and meats. I made tons and tons of olive salad with green and black olives, a few jars of giardinera, and several cloves of garlic, all chopped up in the food processor with olive oil and ground pepper.

Everyone’s happy when I call them to dinner and the table looks like this:

 

You can make this a hot sandwich, but we absolutely did not want to turn the oven on. Everybody got some chips and some rainier cherries, and I had my sandwich outside. 

 

OH SUMMERTIME. Oh sandwichtime. 

FRIDAY
Fish tacos

Nothing fancy. Just frozen battered fish, avocados, shredded cabbage, salsa, sour cream, and cilantro. Maybe I will make some lime crema. And maybe we will put the AC in today! 

Oh, this is your annual reminder that frozen grapes are very good indeed. Just wash them and shake off the excess water and put them in the freezer. I like red grapes the best for this. It’s a beautifully refreshing little sweet treat for the hot weather, better than ice cream. 

And fine, I looked it up. The plural of “clafoutis” is “clafoutis.” As it should be.

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

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

Instructions

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

 

Fried eggplant

You can salt the eggplant slices many hours ahead of time, even overnight, to dry them before frying.

Ingredients

  • 3 medium eggplants
  • salt for drying out the eggplant

veg oil for frying

3 cups flour

  • 1 tsp baking powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp red pepper flakes
  • 3+ cups water
  • 1 Tbsp veg oil
  • optional: kosher salt for sprinkling

Instructions

  1. Cut the ends off the eggplant and slice it into one-inch slices.
    Salt them thoroughly on both sides and lay on paper towels on a tray (layering if necessary). Let sit for half an hour (or as long as overnight) to draw out some of the moisture. 

  2. Mix flour and seasonings in a bowl, add the water and teaspoon of oil, and beat into a batter. Preheat oven for warming. 

  3. Put oil in heavy pan and heat until it's hot but not smoking. Prepare a tray with paper towels.

  4. Dredge the eggplant slices through the batter on both sides, scraping off excess if necessary, and carefully lay them in the hot oil, and fry until crisp, turning once. Fry in batches, giving them plenty of room to fry.

  5. Remove eggplant slices to tray with paper towels and sprinkle with kosher salt if you like. You can keep them warm in the oven for a short time.  

  6. Serve with yogurt sauce or marinara sauce.

 

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. 

 

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. 

 

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.

 

 

 

Clafoutis

a simple baked custard, usually with fruit. Very easy to make, very pretty. This recipe makes two round 9-inch clafoutis, but you can make individual custards in ramekins if you like.

Ingredients

  • 3 cups whole milk
  • 9 eggs, beaten
  • 1-1/2 cups sugar
  • 4 tsp vanilla
  • 6 Tbsp butter, melted
  • 1-1/2 cups flour
  • any kind of fruit you like
  • confectioner's sugar for sifting on top

Instructions

  1. Preheat the oven to 325.

  2. In a bowl, mix together the milk, eggs, sugar, vanilla, and butter. Add the flour in gradually (sifting it into the bowl if you want to make it really smooth) and beat the batter until it is smooth.

  3. Pour the batter into two pie pans. Then carefully add the fruit on top, distributing it evenly or making a design if you like.

  4. Bake about 40 minutes until the center is soft but not jiggly. The top should be slightly browned.

  5. Serve immediately, or chill to eat later. Sift confectioner's sugar on top before serving.

What’s for supper? Vol. 200! Let me not be misconstrued: All I really know is food.

“What’s for supper” was this thing
I started on a whim.
I thought it would be nice to take
A weekly break from grim
And ghastly stories all about
The Church and sex and stuff,
And write, instead, about meat loaf
And peanut butter fluff. 

Well . . . 

Let the happy news be thundered:
“What’s for supper” turns two hunderd.

SATURDAY
BURGERS AND CHIPS

“Burgers and chips,” the blackboard says.
So I guess that’s what we had.
Burgers and chips are always good.
They really can’t be bad.

I didn’t take a picture, though.
You know what burgers look like, bro. 

SUNDAY
PEPPERONCINI BEEF SANDWICHES, MEYER LEMON MERINGUE PIE

Pepperoncini beef is great
Chunk it in the crock pot, then you wait. 

Shred the meat and serve on rolls,
Dish some nice jus up in bowls,

Top with cheese and mayonnaise,
Then enjoy the songs of praise.

Finish up with lemon pie!
Sweet meringue piled nice and high.

Two cheerful pies for gloomy weather.
They took six years to put together.

MONDAY
FISH TACOS

♩ ♪ ♫ ♬♩ ♪ ♫ ♬♩ ♪ ♫ ♬♩ ♪ ♫ ♬
Fish tacos is the meal for me!
Fresh cabbage shredded cheerfully!
Lime wedges waiting plump and green!
Keep the salsa, just gimme that sour cream.

Fish tacos is an easy dish!
Fish tacos are all made with fish!
Aldi has avocados cheap!
Darling, I love you, but, oh, that cabbage heap. 
♩ ♪ ♫ ♬♩ ♪ ♫ ♬♩ ♪ ♫ ♬♩ ♪ ♫ ♬

TUESDAY
SHAWARMA, FRIED EGGPLANT

Sometimes life is very dark.
Joys are feeble, pains are stark.

Wherefore all this shuck and jive?
What’s the reason we’re alive?

It’s shawarma

Cease your weeping, wipe your eyes.
Marinate those chicken thighs

In garlic, cumin, cinnamon.
Filthy eastern ways are fun

With shawarma.

Slice some eggplant, salt it well
Dredge in batter, what the hell. 

Fry ’til crisp and serve it hot
With yogurt sauce. Yes, please, a lot.

And shawarma.

WEDNESDAY
PIZZA

Somewhere in my kitchen, 
Is a missing ball of dough. 
I had it Wednesday morning
But by noon it had to go. 
I made four pizzas with the rest
And looked both high and low
But dough ball number five skipped town
Like Barry Manilow.*

*I don’t know, what do you want from me

THURSDAY
ONION SOUP, BEER BREAD, BRATS

It’s only melted butter,
Melted butter in a pot
Cuddled up with onions
And some beef broth, not a lot. 
Salt and pepper and flour
And a drift of parmesan.
But it smells like heart’s desire
And it tastes like supper’s on.

 

FRIDAY
MAC AND CHEESE

You know what, you write a poem about mac and cheese. 

***

5 from 1 vote
Print

Beef pepperoncini sandwiches

Ingredients

  • 1 hunk beef
  • 1 jar pepperoncini
  • several glugs Worcestershire sauce
  • rolls
  • sliced provolone

Instructions

  1. Put the beef in a slow cooker with a jar of pepperoncini and the juice. If you like, cut the stems off the pepperoncini. If there isn't enough juice, add some beer. 

  2. Cover, set to low, and let it cook for several hours until the meat falls apart when poked with a fork. 

  3. Shred the meat. If you like, chop up a few of the pepperoncini. 

  4. Serve meat on rolls with mayo if you like. Lay sliced provolone over the meat and slide it under the broiler to toast the bread and melt the cheese. Serve the juice on the side for dipping. 

 

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

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

Instructions

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

 

Fried eggplant

You can salt the eggplant slices many hours ahead of time, even overnight, to dry them before frying.

Ingredients

  • 3 medium eggplants
  • salt for drying out the eggplant

veg oil for frying

3 cups flour

  • 1 tsp baking powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp red pepper flakes
  • 3+ cups water
  • 1 Tbsp veg oil
  • optional: kosher salt for sprinkling

Instructions

  1. Cut the ends off the eggplant and slice it into one-inch slices.
    Salt them thoroughly on both sides and lay on paper towels on a tray (layering if necessary). Let sit for half an hour (or as long as overnight) to draw out some of the moisture. 

  2. Mix flour and seasonings in a bowl, add the water and teaspoon of oil, and beat into a batter. Preheat oven for warming. 

  3. Put oil in heavy pan and heat until it's hot but not smoking. Prepare a tray with paper towels.

  4. Dredge the eggplant slices through the batter on both sides, scraping off excess if necessary, and carefully lay them in the hot oil, and fry until crisp, turning once. Fry in batches, giving them plenty of room to fry.

  5. Remove eggplant slices to tray with paper towels and sprinkle with kosher salt if you like. You can keep them warm in the oven for a short time.  

  6. Serve with yogurt sauce or marinara sauce.

Beer bread

A rich, buttery quick bread that tastes more bready and less cake-y than many quick breads. It's so easy (just one bowl!) but you really do want to sift the flour.

This recipe makes two large loaf pan loaves.

Ingredients

  • 6 cups flour, sifted
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 1/2 cup sugar
  • 2 12-oz cans beer, preferably something dark
  • 1 stick butter

Instructions

  1. Preheat oven to 375

  2. Butter two large loaf pans. Melt the stick of butter.

  3. I'm sorry, but you really do want to sift the flour.

  4. In a large bowl, mix together dry ingredients, and stir in beer until it's all combined and nice and thick.

  5. Pour the batter into the loaf pans and pour the melted butter over the top.

  6. Bake for about 50 minutes until it's crusty and knobbly on top.

What’s for supper? Vol. 193: Baklava! Shawarma! Rice pilaf! Banh mi! Italian wedding soup! Pumpkin bread! AND MORE!

Hello! You may remember me from that time you used to get an email from me every time I posted. But then, several weeks ago, WordPress stopped sending emails; but I didn’t realize until recently. I’ve been plugging along, wondering where 40% of my readers went. My brother fixed it for me last night. Sorry about that! I think it happened when we updated WordPress.  I believe some people got an email called “test,” and also some people got one with lots of links (I have no idea why that one random post was chosen to be sent out).

Would it be helpful to have a round-up post with links to all the posts you may have missed for the last several weeks? Or should we just move along? 

Anyway, here’s what we ate this week:

SATURDAY
Nachos

Damien made three platters of nachos, including one with lots of jalapeños and queso. I hardly ever buy a jar of queso, because I am completely shameless. I could be actively dying of a heart attack and I would bat away the defibrillator so I could run my finger around the inside of the queso jar one more time. But it’s okay, because I went to the Y a couple weeks ago.

SUNDAY
Shawarma! Rice pilaf! Baklava!

So, I’m not pregnant, we have no babies or even really toddlers, Damien’s home for dinner most nights, we’re not drowning in poverty, nobody’s having a health crisis, and we can finally relax a bit. So what do we do? We sign up for All The Things. This week, it was the themed dinner for the Dead Theologians Society youth group. If you have this in your parish, you should totally sign up! Really neat program, especially for kids who are allergic to LifeTeen stuff. The kids have a social time, then they learn about a saint, then they have prayer time, and then they eat a meal related to the saint. This week it was Mary Magdalene, who apparently comes from a region of Israel renowned for its pickled fish. 

Coward that I am, I settled on shawarma. (And now I’m imagining swooping in and settling, bat-like, on a pan of shawarma to devour it noisily, which is, in fact, what happened.) I thought there would be about 25 people, so I prepared 20 pounds of chicken. Terrified it wouldn’t be enough food, I made about a barrel full of rice pilaf and loaded up the church kitchen counter with pita, tomatoes, cucumbers, stirred up a bunch of yogurt sauce, dished out so many black and red olives and so much feta cheese and parsley, and chopped up some pomegranates, and then I made baklava for dessert. I did buy store-bought hummus.

Yeah, so, it was enough food. This is about half of what I made. 

I surveyed a bunch of rice pilaf recipes, and ended up just winging it. It was fine, if a bit bland. I cooked up a bunch of basmati rice, then stirred in blonde raisins, pepitos, parsley, curry powder, cumin, cinnamon, pepper, and whatnot. I didn’t get a great pic, but it was kind of meh anyway. It smelled fantastic, though. 

Pepitos, it turns out, are pumpkin seeds without the outer shell. I thought they were squash seeds! Now I know something. 

I got the baklava recipe from Pioneer Woman, and I followed it slavishly, so I won’t make my own recipe card. I did use almond extract along with the vanilla, and that was nice. I also used less of the syrup than it called for, since I always find baklava way too sweet and sticky. It was still very sweet, but not monstrously so.

You can definitely make baklava! It’s a little time-consuming, but not difficult, and it would make good Christmas treats. Basically you brush a ton of sheets of phyllo dough with butter and spread a few layers of chopped walnuts and cinnamon in between some, then bake it and cut it, then pour a hot syrup of honey, butter, sugar, and extracts over that (and the sizzling is a lot of fun), and let it sit. 

I started pouring the honey over the butter and then though, “Ooh, other people are gonna want to see this.” I’ve never had so much honey in one place before. 

 

 

If you listen carefully, you can hear me breathing heavily, and if you listen really carefully, you can hear my heart saying, “Really? After our little talk about all that queso, really?”

Once it was thoroughly soaked, I put the pieces in cupcake papers. I ended up with about 50 large pieces of baklava from a double recipe.

It was pretty popular!

Next time, I will experiment with adding different things to the walnuts. Maybe some bits of candied citrus, hmmmmm. 

I didn’t get any pics of the shawarma itself, but I’d call the meal a success. I’ll put the shawarma and yogurt sauce recipe cards at the end 

*****Note! The recipe cards are on a second page! You will need to click on the little 2 in a box to get to the next page and see the recipe cards! Unless the Jump to Recipe thing is magically working today*****

and harass you one last time to make some shawarma. It’s so easy — just make a simple marinade for chicken and onions, and you slide it into a pan, cook, and then chop it up — and the flavor is out of this world. Dish up a bunch of cheerful little toppings so picky people can pick what they like, and you get one happy evening. 

MONDAY
Chicken sandwiches with basil, tomato, and mozzarella; chips

This is what I was planning for Sunday, somehow not realizing we’d have a mountain of shawarma leftovers. Damien picked up some frozen herb and parmesan-crusted chicken breasts, and we had those on ciabatta rolls with tomato, basil, and fresh mozzarella. 

I make mine with plenty of olive oil and balsamic vinegar and freshly-ground salt and pepper, as you can see. So good, even though November tomatoes are rather weary. 

Also, check out my pretty new drinking glasses! A great score at the Salvation Army. I’m slowly replacing our plastic ware with ceramic, glass, and steel before we all grow phthalate tails out of our faces.

TUESDAY
Banh mi

Another dish that used to seem intimidating and now is routine but delicious. You slice up the pork and get it marinating in the morning and quick pickle some carrots, and by evening all you have to do is throw the meat in a pan and broil it, and you have an amazing sandwich just exploding with flavor.

Jump to Recipe

It helps if you have a little bear to help you with the carrots. 

I shared this on Facebook and several people pointed out that it’s not necessary to peel carrots, if you give them a quick scrub. Never occurred to me! I wonder how many of my kitchen habits are outmoded. It seems to me carrot peels used to be tougher and dirtier, but I really don’t know. I’m thinking of the woman whose husband asked her why she always cuts the ends off roast beef before she cooks it, and she said she learned it from her mother. So they asked her mother, and she said she learned it from her mother. So they go visit old granny at the rest home, and she says, “Oh, it’s because the only pan I had was too small to fit a whole roast.” 

Anyway, it kept Corrie busy for a good ten minutes, so that’s a good enough reason for me. I also had some luck with a bag of dried beans and a cupcake pan. This bought me over half an hour!

What was I talking about? Oh, banh mi. I like my sandwich on toasted bread, with plain cucumbers, a bunch of cilantro, and some mayo with sriracha sauce stirred in. 

The kids don’t even complain about the smell of fish sauce anymore! Or maybe they all just have colds. Anyway, I’m drinking more. 

WEDNESDAY
Italian wedding soup, pumpkin muffins

I didn’t really have a recipe for this. I just surveyed a bunch of recipes and figured I had the basic idea. I’ll add my recipe card at the end (Jump to Recipe), but you can definitely put your own spin on this. 

I made about 70 meatballs with ground turkey, parmesan, and fresh parsley. You could also use pork or a combination of ground meats. I boiled them in chicken broth, but I may bake them in the oven next time before adding to the soup, as they got a little blurry. 

So it’s just chicken broth with bunch of tasty little meatballs, and then I threw in a few handfuls of ance di pepe (that is pasta in little nubbins; other small pastas would work fine) and a ton of torn-up spinach, and let it simmer. You can top it with more parmesan and some fresh pepper. I thought it was great, and so easy. 

We had pumpkin bread (Jump to Recipe) because I promised Benny, but I would rather have had a more bready bread with this dish. Still, a cozy, hearty meal for a sniffly, drizzly day. 

THURSDAY
Pizza

I flexed my pizza muscles a bit and made one cheese pizza, two pepperoni, one olive, and one *ahem* olive, garlic, feta, tomato, spinach, and parmesan.

Veddy good.

FRIDAY
Spaghetti

And that’s that. I’m going to put the recipe cards on page 2! If you wish to see the recipe cards, then you must click on the little box with a “2” in it! Here is a screen shot of what will be at the bottom of the page. Please click on the 2!

Oh, and one more thing: I have sooo much phyllo dough left over from the baklava. Might as well use it for Thanksgiving. What’s your favorite phyllo dough recipe that isn’t baklava? Could be dessert or a side dish, like an asparagus tart or whatever.

Also, what’s the verdict on a “here’s what you missed” post, for people who weren’t getting my emails? Yes or no?

What’s for supper? Vol. 185: This potato

We are all sick, so today’s post will contain very little whimsey. Here is what we consumed:

SATURDAY
Chicken burgers, chips, caprese salad

It may be chilly and damp, but the tomatoes are still tasty and abundant, so I made a big caprese salad for a side. Just tomatoes, basil, fresh mozzarella, freshly-ground salt and pepper, and balsamic vinegar and olive oil in a bowl. I didn’t feel like laying out a stunning wheel of color on a platter, and no one complained. 

Someday I’ll go to the trouble to make a balsamic reduction. Or maybe not. Maybe I’ll die without ever having made a balsamic reduction. 

Has anyone given Italy a prize for inventing this dish? They should get a prize.

SUNDAY
Family party

Some of the kids and I zipped off to Rhode Island after Mass for a little housewarming party for my sister. Lovely day!  I really like my family. And I heard a story about a Franciscan friar walking around Rome, dismayed to discover that all the public bathrooms are coin-operated. “If I don’t find a toilet soon,” he says, “I’m gonna pee in Brother Bush.” 

After our trip to NYC, driving around East Providence holds no terrors for me. However, the East Providence Wendy’s on Eddy St., that got two stars on Yelp? Deserves those two stars

MONDAY
Ham, peas, mashed potatoes

Benny’s heart’s desire. She has to have this meal a few times a year or else she turns into a sparrow and flies away forever.

The potato express her joy at suppertime:

I have to admit, it’s a fine meal. It has all three food groups: Starch, green, and ham. 

TUESDAY
Chicken shawarma; frozen grapes

I briefly considered frying some eggplant, but that’s more of a we’re-accustomed-to-the-school-routine kind of dish, and we ain’t there yet. No one complained. They like meals with lots and lots of little bowls of things. 

I had put several pounds of grapes in the freezer, and they make a neat little accompaniment to a savory meal, very sweet and refreshing. 

The green apple in the back is not for the meal. It’s a crab apple from our tree, Marvin, who is having a good year. The apples taste a little odd, so I sometimes make them into applesauce, which has a distinctive tart, smoky taste. I forget why the tree is called Marvin. 

WEDNESDAY
Spicy Thai chicken with basil (Pad Krapow Gai) on rice

A new dish. I had some misgivings about it, since it looked a little spicy for our crowd. But I figured at very least Damien and I and the older kids would like it, and the rest could have rice and leftovers. As it happened, though, every last moderately tolerant person in the house had somewhere else to be at dinner. So I was the only one who even tried it. I made tons, of course. Here is half:

I got the recipe from Allrecipes.com. It was tasty? I really like spicy meals with little nubbins of chicken. It gave the impression of having cashews in it, even though it didn’t.

So it’s chicken cooked with shallots, garlic, and peppers in a sauce made of chicken broth, oyster sauce, fish sauce, soy sauce, and sugar, with fresh basil stirred in at the end. It didn’t caramelize the way it was supposed to, so it didn’t get as dark as the recipe photo, but the flavor was nice and rich. A tangy sauce with fresh basil is always a revelation.

Probably not going into the meal rotation, though. If I’m going to hear that much whining about the smell of hot fish sauce, I need to be rewarded with banh mi

THURSDAY
Meatloaf, baked potato

Another long-promised meal. I make mine with five pounds of ground beef and two pounds of ground turkey. In theory this is to lighten it up, but in practice it’s because Aldi sells beef in five-pound packages, and five isn’t enough, but two would be too much, but their smaller packages of beef are priced higher, but ground turkey is less then two dollars a pound. Also, it lightens it up.

I also happened to have panko bread crumbs (I also had regular bread crumbs, but there was some kind of moth nightmare going on in there), which also lightened it up. I mean, it was still meatloaf, but it wasn’t grisly and heavy. Do you know how many meatloaf recipes tell you to make it in a loaf pan? I don’t understand that at all. You might as well just bathe in grease. I use a broiler pan with drainage. 

We also had some amusing baked potatoes. 

A small section of my brain is lighting up like it’s trying to make a joke about the potato, but that’s as far as I get. 

Meatloaf recipe at the end. Irene suspiciously questioned me about the vegetable she found in her meatloaf. 

Parsley. It’s parsley. The horror. 

FRIDAY
Tuna noodle casserole

They pestered me into putting this on the menu, and I thought I would take the opportunity to pester Damien to take me out to eat. Not that I have to pester him, but we’ve been so busy, we’re practically strangers these days. But I dunno. I have the world’s grossest cold and he’s about 36 hours behind me in incubation, so maybe we’ll just stay home and be sad.

Okay, so tell me about that potato. What’s the deal with that potato?

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

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

Instructions

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

Meatloaf (actually two giant meatloaves)

Ingredients

  • 5 lbs ground beef
  • 2 lbs ground turkey
  • 8 eggs
  • 4 cups breadcrumbs
  • 3/4 cup milk OR red wine
  • 1/4 cup Worcestershire sauce

plenty of salt, pepper, garlic powder or fresh garlic, onion powder, fresh parsley, etc.

  • ketchup for the top
  • 2 onions diced and fried (optional)

Instructions

  1. Preheat oven to 450

  2. Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.

  3. Form meat into two oblong loaves on pan with drainage

  4. Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious. 

  5. Bake for an hour or so, until meat is cooked all the way through. Slice and serve.