What’s for supper? Vol. 142: In which I hit nobody with a baseball bat

No real new recipes this week, but no complaints, either. Except from me. I complained nonstop, and I’m still just warming up. Here’s what we had:

SATURDAY
Caprese sandwiches with salami

I guess this is technically new, actually. And so much tastier than I expected, and easier than the chicken version. I toasted a bunch of ciabatta rolls, and set them out with sliced mozzarella, sliced tomatoes, basil, and genoa salami, plus olive oil, balsamic vinegar, salt, and pepper. Simple and fabulous. Everyone loved them. A nice valediction for summer.

I recommend putting more than one layer of olive oil, vinegar, salt and pepper in among the other ingredients.

SUNDAY
Chicken shawarma, zaatar pita and yogurt sauce

I forget why I planned a rather involved meal for the day before a big party. Probably because someone told me about zaatar paste, and I had to build a meal around it.

The oven chicken shawarma recipe, which I’ve simplified from the NYT recipe, is on a recipe card below. I put together the marinade the night before and cussingly skinned, trimmed, and boned about eight pounds of chicken thighs (worth it. We’ve had this dish with bone-in meat, and it’s good, but not scrumptious) and set it to marinate in a ziplock bag with a couple of sliced red onions.

That’s the hard part (and it’s not hard if you have boneless meat!). Before dinner, it’s quick enough to spread the chicken out in a shallow pan and broil it up. I like to chop it up a bit a few minutes before it’s quite done, so you get more crisp pieces.

While it’s cooking, you assemble the fixings. We had it with chopped cukes, parsley, green and black olives, plenty of pita, feta, and of course yogurt sauce (whole Greek yogurt with minced garlic, lemon juice, salt, and pepper, and a little fresh parsley). And grapes. You just put everything you like on your plate, and hop to it.

I planned to make zaatar bread by mixing zaatar with olive oil, spreading it on the pita, and heating it, but shortly before dinner, my will to do even one tiny speck more of work leaked out the back of my ankle

so I mopped that up with a baby wipe and just set out zaatar paste for dipping, and that was lovely, too.

We sometimes have this meal with tomatoes, many other kinds of olives, or something made of eggplant, or pomegranates. All good. So good. The zaatar was a welcome addition, too. Now that I think of it, it does taste like sumac smells, which is also very summery.

MONDAY
Cookout!

Back in July, our annual family reunion was sparsely attended; so we tried again for Labor Day. It was nice! Cousins galore, and such lovely ones.

Some of them needed to become acquainted with the lizard:

and some of them just needed to cool their heads with a little chess:

My father brought burgers and hot dogs, and Damien made his sugar rub chicken thighs and, well, all the mahogany clams in the world. Fine, just all the clams in the supermarket.

Look at that price! I’m not made of stone! I bought all 75. He scrubs them good, then sets them over the coals until they pop open (and they really do pop. I watched them this time. It was pretty cute), then put them in the sauce (white wine, melted butter, lemon juice, and chopped onion cooked in olive oil with red pepper), and mix ’em up, then row back to Spain like there’s no mañana!

Or, just suck down four or five helpings while your family politely averts their gaze. If you don’t have memories that include buttery clams in wine sauce with a reflection of the blue September sky in ’em, I feel bad for you, son. I got ninety nine clams, but I don’t actually know this song.

TUESDAY
Chicken berry walnut salad

Back to school. Back to school. (We started last Wednesday, but had Monday off.) In the morning, I put dem chicken breasts under the broiler with some olive oil and basic seasonings, and when they were cool, I cut them into cubes. Spread some walnuts in a pan and let them toast for a few minutes. (Yep, the microwave way is easier, and gives more even results. But someone broke our microwave, and now it cooks for three seconds and then it goes ZUUUUUUUUL. I haven’t thrown it out yet, in case it fixes itself, but it hasn’t yet.)

Mixed greens, crumbled feta, dried berries (cranberries, blueberries, and cherries, but to be honest, they tasted all the same), and diced red onion. And some broccoli we happened to have, which went along with the rest better than I expected.

A little balsamic vinegar, and it’s a nice, filling meal. Everything was set up ahead of time, which makes me feel so smart.

WEDNESDAY
Pizza ala furry bastard

Now you’ll see how smart I really am. I had twenty minutes before it was time to go, so I buttered and floured five pans and stretched out the pizza dough, and left them on the counter to finish up when I got back. And when I got back, here is what I found:

So I took a baseball bat, and I . . . no I didn’t. I threw out the dough and complained about the cat for the next 48 hours. This is also the day that we went for a run and got a dramatic flat tire on the way back, and then the tire wouldn’t come off, so while we were waiting for AAA to come and hit it with a stick, we saw we had missed a phone call from the kid at home, who wanted to know how much to worry about the smoke that was coming out of the dryer. I blame the cat. He did catch a mouse the other day, though. I came pretty close to emitting an “eek,” let me tell you.

THURSDAY
Chicken burgers, chips, carrots and hummus

I called one of my teenagers to make this meal while I was teaching one of my other teenagers to drive. She did fine. They did fine. We all did fine. We needed new tires anyway.

FRIDAY
Tuna noodle

I must have been feeling guilty about something to agree to this. I bought them all new shoes! What the hell do I have to feel guilty about? Do I go stomping around on vulnerable pizza dough? No! Do I buy up all the clams? Well yes I do, but it was for a good cause. Do I hit anyone with baseball bats? Not at all. And yet here I am feeling bad and squeezing the juice out of six cans of tune. Line-caught tuna, because I feel guilty about the frickin’ dolphins, too. What a world.

Well, here’s your recipe cards.

Caprese sandwiches

Ingredients

  • Ciabatta, baguettes, sourdough, or other dense bread
  • sliced tomatoes
  • sliced mozzarella
  • fresh basil leaves
  • salt and pepper
  • olive oil
  • vinegar
  • prosciutto, genoa salami, or sliced grilled chicken (optional)
  • pesto sauce or pesto mayo (optional)

Instructions

  1. You know how to make a sandwich. 

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
  • 2 Tbsp minced garlic

Instructions

  1. Mix marinade ingredients together, then add sliced or quartered onions and 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 and onions out of the marinade and spread it in a single layer on the pan. 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 (tzatziki)

Ingredients

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

Instructions

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

 

Grilled clams or mussels in wine sauce

Ingredients

  • 1 white or red onion
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • live clams or mussels
  • salt and pepper
  • 3 cups white wine
  • 2 sticks butter
  • 1/2 cup lemon juice

Instructions

  1. Prepare sauce: Coarsely chop the onion and sautee it in the olive oil with the red pepper flakes. Add salt and pepper. 


  2. Add two sticks of butter and let them melt. Add the wine and lemon juice. 

  3. Light the fire and let it burn to coals. While it's burning down, sort and clean the shellfish, discarding any damaged or dead ones. (If they're open, tap them. If they don't close, they're dead. If they're closed, they're fine.)

  4. Lay shellfish on grill until they pop open. The hotter the fire, the shorter the time it will take - five minutes or more. 

  5. Add shellfish to sauce and stir to mix. 

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. 

Chicken berry nut salad

Any number of variations. Use whatever fruit is in season and whatever nuts are on sale. Dried fruit is also fine. 

Ingredients

  • chicken breast, seasoned, cooked, diced
  • salad greens
  • blueberries, strawberries, cranberries, fresh or dried
  • toasted walnuts, pecans, almonds, etc.
  • feta or blue cheese, crumbled
  • diced red onions
  • balsamic vinegar or other light dressing

Instructions

  1. To toast the nuts: Spread them in a single layer on a plate and microwaving them on high for three minutes. This is the easiest, most reliable way to toast nuts, which improves the flavor and texture immensely for salad. 

    You can also toast them in the oven in a single layer on a pan in a 350 oven for 6-7 minutes, but watch carefully, as they burn quickly. 

What’s for supper? Vol. 132: Girls like shwarms of things, don’t they?

Can you believe we’re not on summer vacation? That’s crazy, right? One more week! Here’s what we ate this week:

SATURDAY
Boy cookout

Our eighth grader wanted an end-of-year party, and since he has not recently angered us, we agreed. Damien got a bunch of cheap hot dogs and pre-made burger patties, all the chips in the tri-state area, and a million sodas, plus water balloons and squirters. A bunch of boys came over and it was a howling success, literally. I got no pictures because I couldn’t trust those crumbs not to squirt my camera.

SUNDAY
Sugar rub chicken, grilled mussels in wine sauce, chips

Beautiful man makes beautiful chicken. Here’s Damien’s sugar chicken rub:

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

Last week’s grilled chicken was good, but maybe a little too charred, so this time, he shoved all the coals to one side, and set the chicken on the other side to cook slowwwwwwly:

Did it come out better? OH MY YES.

But before we even laid eyes on these lovely thighs, we flexed our mussels. That doesn’t mean anything, does it? Damien scrubbed the mussels, discarding the despondent ones, and laid them on the grill until they popped open.

Then he mixed them up with a swanky sauce of half a bottle of white wine, the juice of many lemons, twelve vats of melted butter, and two sweet, darling red onions.

Hot damn, they were good. Tender meat, tart sauce, so good. I was gonna take a picture of one of the mussels opened up, but this is a family blog.

It was another beautiful, golden weekend. We got some good runs in. I got a lot of overdue planting in — a plum and nectarine tree, some gladioli, some tomatoes in their own little fenced playground. The kids picked out tomatoes called, no kidding, “Lemon Boys.” I even mulched, like a fancy person! We cut down the old fence and put up a new fence. I paid the kids to lug rocks, and now we have a new fire pit and a strange, lumpy spot where the old fire pit used to be. My husband pretended to agree that this plan made sense. The first firefly moved into the living room. We ate outside and drank domestic beer. A golden weekend.

MONDAY
Muffaletta sandwiches, fruit salad in DORAMELON

Monday was Dora’s birthday, but her party was the next day. However, we had a stray watermelon, so I carved it up, and added sliced mango and strawberries to the cubed watermelon.

As I’m carving it, Irene comes by and says indignantly, “How come you didn’t make one of those for meeee on myyyyyy birthday?”
I said, defensively, despite myself, “Because it didn’t occur to me! I think of things when I think of them! And anyway, your birthday is in April! They weren’t even selling watermelons then!”
She says, “Yes, they were.”
Me: “They were?”
Irene: “Yeah. You made me a watermelon pirate ship, remember?”

Irene, in happier times

Creep! They’re all creeps. Several others came by and made their creepy watermelon demands, so I ended up promising all of them, one by one, that when it was their birthday, I’d make them each a watermelon with “Dora” carved in it, too. Fair’s fair.

We had muffaletta sandwiches, or some approximation thereof. All I could find was sourdough bread, and there were no complaints. I bought honey ham, genoa salami, a little prosciutto, pepper salami, hot capocollo (I checked the package, and that’s what it says. Not capicola), hot calabrese, hot richard, and provolone.

Then, I put one jar of giardiniera vegetables, a can of black olives, and a small jar of green olives into la bella machina, gave it a few whirs, and we had olive salad. Hot damn.

It’s a party on bread, confetti and everything! Some of the kids also put mayo on their sandwiches, but I thought the olive salad covered all the bases, sandwich-wise. I suppose you could drizzle it with olive oil, if your olive needs had not yet been met.

TUESDAY
Chicken shawarma, ice cream pies

For her party, the child wanted shawarama. That’s a can do. They had these weird boneless chicken legs in five-pound bags for $4.99. Not being made of stone, I bought three bags, even though I’ve never heard of boneless legs before. It’s a little weird.

I had a recipe that called for two pounds, which I had scaled up to eight pounds, and then I tripled it for fifteen, and . . . it was a lot of meat. We had to marinate it in a garbage bag. I mean, it’s just a bag. So what if it’s called “garbage?”

We set it to marinate Sunday night, actually, and I don’t know what happened, but, because the food processor makes things a little too easy, we ended up with enough onion to fill a minor league stadium. You could have marinated meat in the smell alone.

Here’s the marinade, a simplified version of the NYT recipe. This is enough marinade for about eight pounds of chicken and four or five red onions:

1.5 cups lemon juice
2 c olive oil
4 tsp kosher salt
2 Tbs, 2 tsp pepper
2 Tbs, 2 tsp cumin
1 Tbs red pepper flakes
1 tsp cinnamon
2 Tbs minced garlic

When you’re ready to cook, oil a rimmed pan and lay the chicken and onions on with a little of the marinade. Cook at 425 for about forty minutes, until the edges of the chicken are crisp. Let it cool a little and then slice or break it up. It should be ridiculously tender.

We served it with triangles of pita bread, black and kalamata olives, wedges of tomato and cucumbers, feta, fresh parsley, and plenty of yogurt sauce. Here’s the yogurt sauce recipe:

32-oz tub of full fat Greek yogurt
1/4 cup lemon juice
salt and pepper
2 Tbs. minced garlic

Sadly, I got zero pics of the shawarma or the ice cream pies, which Dora made with mini graham cracker crusts, ice cream, whipped cream, chocolate sauce, jimmies, candy, and cherries. She made individual pies so it would be easier to tote up the carbs for Lucy. I do love my kids.

WEDNESDAY
Nachos

I threw together chips topped with ground beef and taco seasoning from envelopes, shredded cheese, and salsa and sour cream on the side. I started to take a picture and said, “Ohh, this doesn’t look very good.” So the kids helped it look better.

Thanks, kids!

THURSDAY
Korean beef bowl, rice, peas

I made a quintuple recipe of this old standby. Thursday afternoon sorely tried my patience. Sorely. I was terribly grateful for how easy this dish is. Cook up de meat, put in the stuff, done. Pot of rice, choppy-uppy-scallions, done. Sesame seeds. I put out peas on the side for no particular reason.

Here’s a pic from previous times:

This is also a good meal to make in the morning and keep in the slow cooker all day. All the better if you make rice in the Instant Pot. Put them food robots to work!

FRIDAY
Pizza

Five large ones. See if I don’t.

***

I’m gonna skip the carbs this week, because there were so many meals I didn’t write down. At one point during the week, Lucy had a frozen pizza, two marshmallows, and a popsicle for dinner, because we knew how many carbs there were in a frozen pizza, two marshmallows, and a popsicle. And that’s how you diabetes!

What’s for supper? Vol. 127: Berry the lede

Too tired to hear any stupid jokes about food? You’re in luck, because I’m too tired to make any. Here is some factual information about seven meals we ate. Carb counts at the end of the post.

SATURDAY
Chicken salad with berries, nuts, and cheese

Oh, what a pretty meal!

I doused the chicken breasts with olive oil, then sprinkled them with salt, pepper, and oregano, and slid them in a pan under a hot broiler, turning once. Cook, cool, slice, then serve over greens with diced red onions, blueberries, sliced strawberries, crumbled feta, and toasted hazelnuts.

I don’t think I’ve ever even seen hazelnuts for sale before, but there they were, on sale. I spread them in a shallow pan and put them in a 350 oven for about six minutes.

Good with balsamic vinegar or a sweet dressing.

SUNDAY
Pork carnitas, chili lime corn, pineapple

Yuhm. I took a 4-5 pound pork loin and put it in the Instant Pot with a can of beer, salt and pepper, and about a cup of jalapeno peppers and juice, then set it to cook on high pressure for an hour. I wish I had given it another 15 minutes. Not all of it fell apart as tenderly as it should. Still tasty and spicy, though.

I oiled a shallow pan and spread the shredded meat and jalapenos in it, with a sprinkle of chili powder and cumin, then put it under a hot broiler until it was a little crisp. Then I served it on tortillas with salsa and sour cream. I forgot to put out the cilantro.

We also had chili lime corn on the cob. This is really much better if you grill the corn, but I just boiled it. When it’s cooked, squeeze some fresh lime juice over it and sprinkle it with chili powder. It’s exciting!

I did the same thing, lime and chili, with fresh pineapple. The roof of my mouth was swollen to twice its normal size by the end of the meal, but it was worth it.

MONDAY
BLTs and garlic bread

That’s what the birthday boy wanted. I bought six pounds of bacon, and there was bacon left over. I didn’t even know there was such a thing.

TUESDAY
Chicken shawarma with pita, yogurt sauce, and veggies; frozen grapes

One college girl home, one to go! I wanted to make something nice, and shawarma is nice as can be.

I started the chicken marinating the night before. Here’s the marinade (simplified from this NYT recipe) for about eight pounds of boneless, skinless chicken thighs and 4-5 quartered red onions. Note: this is a ridiculously delicious meal, so buy more chicken than you think you will need.

1.5 cups lemon juice
2 c olive oil
4 tsp kosher salt
2 Tbs, 2 tsp pepper
2 Tbs, 2 tsp cumin
1 Tbs red pepper flakes
1 tsp cinnamon
2 Tbs minced garlic

When you’re ready to cook, oil a rimmed pan and lay the chicken and onions on with a little of the marinade. Cook at 425 for about forty minutes, until the edges of the chicken are crisp. Let it cool a little and then slice or break it up. It should be ridiculously tender.

We served it with triangles of pita bread, black and kalamata olives, wedges of tomato and cucumbers, feta, and plenty of yogurt sauce. Here’s the yogurt sauce recipe:

32-oz tub of full fat Greek yogurt
1/4 cup lemon juice
salt and pepper
2 Tbs. minced garlic

You really should have fresh parsley, but I forgot.

A splendid meal. Frozen grapes are also very nice and refreshing. You can use them to cool your drink, too, if you don’t want it watered down.

WEDNESDAY
Spaghetti with sausages

A much-requested meal. Okay by me.

THURSDAY
Grilled ham and cheese on sourdough bread, spinach salad

Another longed-for treat. I did put salad out, but nobody ate it, not even me.

Check out that cheese lace in the evening sun.

FRIDAY
Tuna boats, salt and vinegar chips, mangos

I’m including a picture in case you don’t know what tuna looks like..

Do people know how to peel mangoes? It’s easy. You locate the pit and cut away the two “cheeks” as close to the pit as possible. Then take each one and, using the rim of a drinking glass or metal cup, gently scoop away the fruit from the peel. So much easier than trying to get the peel off the fruit.

Then you’re left with the pit surrounded by some salvageable fruit, and you have to whittle that away, or just gnaw on it like an animal, and then floss a lot like an animal.

Okay, here’s the carbs we done carbed this week:

Chicken salad:

chicken with olive oil, wine vinegar, salt, pepper, oregano: negligible

2 Tbs of chopped hazelnuts: 10
blueberries 10 g per 50 berries – about 1/2 a cup): 10 g
strawberries (.9 per medium): 4 strawberries, 3.6
feta cheese (1.2 g per ounce): doesn’t want
green leaf lettuce: (1 g per cup): 2
red onions, diced, 1 Tbs: 1
______
26.6
ice cream: Specially selected chocolate super premium: 48 per cup
whipped cream: 4 Tbs, 2 carbs
cherry: 2 cherries, 2 carbs
______
52 for dessert
Total meal: 78.6
***

Carnitas

tortilla: medium soft taco size: 24

meat with jalapenos, beer, chili powder, cumin, salt, pepper: 2
sour cream: 2 Tbs, 2 carbs
salsa: doesn’t want
pineapple: doesn’t want
corn on the cob: 32
chili powder: doesn’t want
lime juice, 1/4 lime: 1.5
______
61.5
dessert:
Sundae Shoppe crunch bar: 15
76.5 total meal

***

garlic bread and BLTs

1/4 baguette: 27
butter: 0

garlic powder: negligible
—-
27
2 slices L’Oven Fresh soft rye bread: 34
bacon: 0
tomatoes: 5 carbs per tomato, 2.5 for half
lettuce: 1
mayo: .1 per Tbsp
—–
37.6
cookie: 25
ice cream: 2/3 cup, 27g
—–
52
116.6 entire meal

***

Shawarma

1.5 cups lemon juice:
2 c olive oil
4 tsp kosher salt
2 Tbs, 2 tsp pepper
” cumin
1 Tbs red pepper flakes
1 tsp cinnamon
2 Tbs minced garlic

2 tsp marinade (?): 5

onion slices: 1

(32 oz greek yogurt: 35 carbs
1/4 cup lemon juice
salt and pepper)
roma tomatoes: 6
cukes: 1/6 with skin, 2 carbs
kalamata olives: doesn’t want
black olives: 0
pita bread 1/2 small pocket: 19
33 for dinner (doesn’t want yogurt sauce)
9 ice pop
1 cup green grapes: 28
______
70 total meal

***
Spaghetti

sausage: .7 per link

spaghetti, 1 cup: 43
Reggano marinara Sauce, 1/2 cup: 13
cheese: 0
2 ice pops: 18
18 pretzels: 25
_______
99.7

***

Ham and cheese

??
I guess I didn’t write this down.

***

Tuna

potato bun: 25

1/2 c skipjack tuna in water: 2
mayo: 0
26 salt and vinegar chips: 26
mango: doesn’t want
1 cup oyster crackers: 44
97 total meal

What’s for supper? Vol. 100: Same as it ever was

Once, an single young man tried to persuade me that NFP was bad because you might not be able to have sex on Valentine’s Day. He had me there.

Along not-really-similar lines, here we are at this momentous occasion of my one hundredth “What’s for Supper?” post, and I’m just marking it by telling you what we had for supper. Hey, at least I know what day it is. I even put on this special potholder just for you.

SATURDAY
Grilled ham, apple, and cheddar sandwiches on sourdough bread; pickles; chips

It was so good last week, we had it again.

The pickles, sadly, were not Siberian this time.

***

SUNDAY
BBQ Korean pork ribs with rice and nori, roast broccoli, strawberries

I made a marinade with about 3/4 cup of gochujang, 1/3 cup of honey, 2 Tbs sugar, 2 Tbs soy sauce, and a bunch of minced garlic (which I’ve started buying in jars), mixed in some sliced onions, and let the meat sit and dream beautiful dreams about the future all day. Then my husband cooked the meat over the coals, and there was rejoicing.

I cut the broccoli into small pieces, mixed them up with olive oil, pepper, a little soy sauce, and sesame seeds, and put them in a shallow pan in a hot oven for twelve minutes or so, until it was a little blackened at the tips. Sesame oil is better, but I was out.

The rice was from the Instant Pot, using the 1:1 method. I prefer the Instant Pot if you want the rice a little sticky but are too cheap to spring for good rice. I ate as much pork as I could manage, then made a roll out of seaweed, rice, and the spicy onions. Hot damn.

***

MONDAY
Honey mustard chicken thighs with red potatoes and broccoli 

I actually didn’t have any honey left after the Korean pork (a worthy sacrifice), so I made sauce with a little maple syrup and brown sugar, plus dijon mustard, lemon juice, olive oil, and whatever, salt and pepper and garlic powder or something.

Probably I should have mixed the sauce with the potato wedges, then added the meat and seasoned it separately, and then added the broccoli near the end of the cooking, but I just tossed it all up together and put it in a greased pan and cooked it at 425 for about forty minutes. It turned out fine. The broccoli soaked up a lot of the sauce, which made it damp but tasty. Not bad at all.

I have a strong memory of taking pictures of this dish — the crisp chicken skin was especially pretty in the last dying light of afternoon — but I have no idea where they went.

***

TUESDAY
Egg-in-toast, grapes

So nice. Such a reassuring food. Use plenty of butter.

***

WEDNESDAY
Nachos

I says to my kids, I says, Someday you’re going to grow up and begin your own life and form new relationships, and then someone’s going to give you a tray of actual nachos, and you’re going to be very angry at me.

Just chips, ground beef, and pepper jack cheese. I bought sour cream, but it got pushed to the back of the fridge and froze. We had salsa, but it got pushed to the back of the fridge, and then it worked its way back up to the front, where it presented itself as fresh. IT WAS NOT. It was fermented. I spent the next three hours going “Phbbbbblehhh.”

***

THURSDAY
Spaghetti with sausage, salad

Just jarred sauce with hot sausage, peppers, and onions added in.

Everyone was hungry, so it went over well.

***

FRIDAY
Chicken shawarma and pita

It’s Friday, but it’s also CLARA’S BIRTHDAY! And when the birthday girl wants shawarma on Friday, she gets shawarma on Friday. She will also eventually get presents. Amazon Prime ain’t what it used to be.

Clara, however, will always be this:

in my head, anyway.

What’s for supper? Vol. 93: Bei mir bist du shwarm

In which I cook and complain my way through another week. Join me, won’t you?

SATURDAY
Hamburgers, chips

Saturday seems like so long ago, and yet the week flew by. Good thing I wrote down meals so there’s some evidence the week even existed.

Speaking of which, have I told you lately how much it helps to have a meal plan blackboard? I’m not the super organized type [the universe chuckles mirthlessly, choking back a sob of agreement], but I lurve my blackboard menu. I have one similar to this one hanging in my kitchen. Some days, there is no more wonderful feeling than lifting up your eyes and seeing right there in black and white what you’re supposed to be doing. One damn thing settled, anyway.

***

SUNDAY
Chicken shawarma, grilled baby eggplant

This meal never fails. We usually use this recipe from the New York Times and cook boneless, skinless chicken thighs in the oven. (Note: If you want to save a NYT recipe, copy it for your records now! You only get a certain number of free views, and you’ll definitely want to return to this one repeatedly.) I set the meat marinating, and then we went to the beach, where the water is clear as clear can be, the salamanders are plentiful, and everything is nice.

It’s a pond at the peak of a series of hills, so I suppose the water is all fresh and new.

This time, for the shawarma, we used the same marinade but cooked bone-in thighs with skin on the grill. The marinade didn’t permeate the meat as much as it does when it’s skinless, of course, but it was a reasonable trade-off, as the skin was fabulous.

We also cooked up the red onions from the marinade.

We may have told the kids to go sit down for dinner and then stood out by the grill sopping up marinade with pita bread for a good ten minutes while the chicken “finished cooking.”

We served it with pita bread, four kinds of olives, feta cheese, cucumbers, a variety of tomatoes, and yogurt quivering with crushed garlic, lemon juice, and fresh parsley.

This is one of those meals where, if you were an ancient Roman elite guy and you were rich and happy and well-respected and you just ate the shawarma, you’d start to think about warm baths and sharp blades, because it’s all downhill from here.

I am fun!

We had these cute little baby eggplants. It says on the internet that baby eggplant skin is tender enough to eat, but it kind of wasn’t. We sliced it pretty thick (the long way, so it wouldn’t fall through the grill. We need one of those veg basket things), then brushed it with olive oil and sprinkled on salt and pepper, and put them on the grill.

Not bad, not ravishing. Looking at the eggplants, that was ravishing.

Impudent strumpets.

***

MONDAY
Chicken nuggets, broccoli

I chose an easy dinner because Monday night was ANNUAL OPERA AND FANCY SNACK NITE!! Last summer, we showed the kids Don Giovanni, which we all, even the illiterate ones, enjoyed immensely. I really wanted them to see The Marriage of Figaro, but it seemed like we should watch The Barber of Seville First. We set up a free trial of Met Opera On Demand. I dunno, I almost fell asleep. Rosina could go suck an egg. Maybe I just wasn’t in the mood for a bunch of people fussing over letters. Anyway, we assembled fancy crackers and an assortment of cheeses (brie, sharp cheddar, some kind of herbed gouda or something, and some honey goat cheese), mini eclairs, rolled chocolate wafers, and cherries and strawberries. This is where Aldi really shines.

Look how cultured:

The kids enjoyed the opera more than I did, so that was a win. But I want to watch The Marriage of Figaro next! Or Carmen. I’ve never seen Carmen.

***

TUESDAY
Pizza

Tuesday escapes me. I imagine we were running around.

***

WEDNESDAY
Chicken pesto pasta salad

I had high hopes for enchiladas on Wednesday, so I started some pork in the slow cooker with a can of Coke, half a jar of jalapenos, about six cloves of minced garlic, a chopped onion, salt, pepper, and maybe some chili powder. It cooked allllll day and smelled better and better and better, but then I had to go run 2.3 miles, do some writing, do an interview for SiriusXM radio, drive some kids to work and appointments, finish writing in the library, go home, and drag a washing machine, a TV, and a bunch of demolished cabinets to the dump (and got some dump mugs!), and then I realized I had promised to take four kids out for haircuts. So there was No Time For Enchiladas.

Instead, I poached about five chicken breasts, then cubed them and mixed the chicken up with bowtie pasta, olive oil, chopped fresh basil, minced garlic, a ton of parmesan cheese, salt and pepper, and some jarred pesto sauce just to help it along, because we all need a little help.

Tasted more interesting than it looks. Oh, pesto, you’re so fine, you’re so fine you blow my mind.

***

THURSDAY
Pork enchiladas, chips and salsa

All Thursday, the spicy pork howled and clamored from the fridge to be brought forth into new life as enchiladas, and it would not be denied. So fine, I dragged out the meat and shredded it onto a shallow pan, then browned it up until it was a little crisp under the broiler.

I more or less followed Pioneer Woman’s instructions for enchiladas, dipping both sides of the tortillas in warm sauce, then rolling them up with meat, cheese, and onions, and topping them with more sauce, cheese, green onions, chili powder, and tomatoes. I made some with red enchilada sauce and some with green, and served it with sour cream. Probably the green onions would have been better added after the enchiladas cooked, ooops. They were still divine.

A little gummy on the ends, but who isn’t?

***

FRIDAY
Mac and cheese

I’ll probably use this Instant Pot recipe for mac and cheese from Copy Kat recipes. It’s not anyone’s favorite, but it’s so very easy.

I’ll tell you what, I worked too freaking hard this week, and I am pigzausted. That’s like exhausted, but pig. So much running around, so many appointments and shows and concerts and trips and extra jobs and trotting back and forth and back and forth like a wind-up toy. I think I’ll declare next week lump it or leave it week. Frozen burritos all around, and keep ’em coming.

What’s for supper? Vol. 71: Your feta has given me wings!

Another week has come and gone and kicked my butt. Here’s what we had to eat:

SATURDAY
Aldi pizza 

All of Saturday was consumed with the installation of our new couch from Craigslist. Sometimes, living in a 5/8ths-scale house is just stupid, especially if you just got a swell deal on a truly enormous overstuffed sectional.

If you think Valentine’s Day is romantic, you should see my husband obligingly sweating his way through an absurd, five-hour, perpetually escalating “if you give a mouse a cookie” situation, and not even swearing.

Here, we see the old, faithful couch cast out after years of service, and the new one being broken in with My Little Pony and cheese sticks.

That’s how it goes. It’s a hard knock life for couch.

***

SUNDAY
Chicken shawarma

Shawarma is one of the greatest contributions the east has ever made to the west. Almost makes up for algebra. It’s even better if you marinate it starting the night before, but marinating all day is good, too.

Like a maniac, I bought sixteen pounds of chicken thighs, and by the time I skinned and trimmed them all, I was pretty much over the raw chicken experience, so I left the bones in and marinated and cooked them that way, rather than de-boning.

It wasn’t a mistake, exactly, but it definitely detracted from the delectability of this dish (NYT recipe here). This is a meal that you want to be able to gather up with eager fingers and pop into your mouth with glee, while mumbling insincere resolves to stop eating soon. Bones just slow you down.

We served it with pita bread, cucumbers, feta cheese, red pepper hummus, olives, parsley, and yogurt mixed with fresh garlic and lemon juice.

I also fried up some eggplant, but that did not turn out great. I couldn’t get enough of that cool, sharp yogurt sauce, though. Man.

I give this meal a A for content, B+ for execution. Wish I had gotten some tomatoes.

***

MONDAY
Penne with sausage sauce, salad

Snow day! Again! A good day for hearty pasta. Damien took the kids sledding, while I bravely stayed home and fried up diced onions and loose sausage, basil, and oregano, added a few jars of spaghetti sauce, and some red wine, and let it cook for a while, then served the sauce over penne with parmesan.

I also made hot chocolate again, which is why, this morning, I had to stop at the minimart and buy a gallon of milk for $4.79 to get us through the day. Humph.

***

TUESDAY
Corn dogs, chips

I have no memory of Tuesday. Oh, wait: I remember seeing a plate holding a pile of tattered and discarded corn dog batter. Animals.

Oh, wait, I remember more. It was Valentine’s Day, which I like, so there. I made a cheesecake using this basic Philly cheesecake recipe, and it turned out just fine. (It did crack, but I don’t care.) I made a chocolate ganache which turned out garbage, so we just had strawberries on top. I also made some fudge using Skaarup’s Lunatic Fudge recipe, which is fast and easy, no candy thermometer required. I made it in a heart-shaped pan, because I like that.

***

WEDNESDAY
Panic omelettes, biscuits, leftover chicken, salad

Because supper was going to be easy, I thought I’d go lie down for ten minutes and surf through Facebook until it was time to get things going. Next thing you know, I’ve accidentally made the acquaintance of some extraordinarily imaginative folks who, when they open their eyeballs in the morning, see nothing but a menacing horde of their fellow Catholics who are using NFP for the wrong reasons.

You know and I know that there is no worse use of one’s time than trying to make sense of a conversation like this, but I did it anyway. And so, suddenly, it’s half an hour after we should be sitting down to eat, and I’m just now staggering into the kitchen, wondering what would in the world would motivate someone to try and make marriage harder, and also where all the friggin eggs went.

(They went into the cheesecake, and also everyone has to make eggs on a snow day. It’s the rule.)

I usually make omelettes to order; but since I could only find eleven eggs, that seemed futile. So I made a six-egg omelette with pepper jack cheese, turned it too soon, got mad, and burned the rest. Then I ripped up some ham and did the same thing with the rest of the eggs. I divvied them up, and then discovered that my 12-year-old son was waiting for the next batch, which there warn’t none. SADNESS. Good thing I had made sixteen pounds of chicken not long ago.

We also had biscuits, which I made with Benny. Come to think of it, we made them before supper, so I can’t have been arguing about the scourge of wild, unrestrained Humanae Vitae parties at the same time. I guess that was a different day. Well, we used this recipe, anyway.

***

THURSDAY
Japanese-style beef stew, rice, rice rolls

This seemed like a really swell dish — chunks of beef and sweet potatoes and fresh ginger slices in chicken stock with soy sauce, pepper, honey, and lemon juice —  but it turned out no better than adequate. I don’t know what I did wrong, but it must have been more than one thing.

There weren’t any clean bowls, so I served it angrily over rice.

You know what’s going to make my cooking a lot better? Spring. So I can have some natural light to take food pictures with.

I also managed to cook it in a skillet, transfer it to a dutch oven, put it in the fridge, take it out of the fridge, transfer it into the crock of a crock pot, and heat it up in the microwave. Thank goodness for all these labor-saving devices. Next, I plan to pour the leftovers into one of those plastic bags that you seal up with a vacuum cleaner, then store it under my bed, sell the house at a stunning loss, and move into a wood-panelled van in Martha Stewart’s back yard.

Also on Thursday, I made 53 stained glass heart cookies, and Damien dipped sixty strawberries in chocolate, because I signed up to bring treats in for three separate classrooms for a belated Valentine’s Day party.

The cookies are not hard to make, but they take forehhhhhhhhver. You use this basic, no chill sugar cookie recipe, and cut out large cookies with a cookie cutter. Lay them on the baking sheet on parchment paper or silicone baking mats, cut out a smaller shape inside each cookie, and fill up the cut-out with crushed hard candies; then bake as usual, or a tiny bit longer. The candy melts and makes a little colored window, very pretty.

They turned out fine, if a little bleary. But they took forehhhhhhhhver.

***

FRIDAY
Shakshuka 

Here’s a pic from last time I made it:

There are many things to love about shakshuka, and not least is that you can sing it to the tune of “Volare” and really bother the children. If I have time, I want to try this pita recipe. I have until 3:45 to come up with an irritating pita song.

Oh, Dean. Just shut up.

What’s for supper? Vol. 5: Shut up, bouillon cubes. You don’t know me.

whats for supper

First, I just wanted to check in with you guys, because I worry.

The last thing I wanted to do was make one more place on the internet where women go to feel bad. That’s not what these posts are, are they? It was just supposed to be a place to talk about food: the triumphs, the tragedies, the baloney sandwiches. Not a place to feel bad!

If you don’t feel like listing/aren’t capable of remembering/are too ashamed to admit what you ate this week, here’s a quick way to participate, without even going into your weekly menu:

 

FOOD QUESTION OF THE WEEK

What is the kitchen task you absolutely hate, whether there’s a good reason or not?

Me? I hate unwrapping bouillon cubes. Maybe it’s because if I’m making some kind of meal that requires broth, I feel like it should be quick and easy because I’m cheating by using bouillon cubes; but it’s impossible to unwrap ten bitsy little cubes quickly, and I resent every last second of it.

The solution is, of course, to buy powdered bouillon, but I don’t want to, okay?
The other solution is . . . BENNY!

food blog bouillon
Benny loves to unwrap bouillon cubes. I recommend getting a Benny of your own. In other news, this is the week I finally started going to therapy, because I’ve decided that forty years of getting overwhelmed by things like unwrapping bouillon cubes is about enough. (Probably doesn’t help that my mug says “Looks like it’s time to hang it up!” Shut up, mug. You don’t know me.)

And now, onto the weekly menu.

 

SATURDAY
CHICKEN SHAWARMA; FRIED EGGPLANT WITH YOGURT SAUCE; ROOT BEER FLOATS

When Iron Man says, “I don’t know what shawarma is, but I’ve always wanted to try it,” I thought, “Me, neither. And ME TOO!”

Most days, I’m the lady in black tights mopping up (except that I never mop), but this Saturday, we all got to be the Avengers.

Oh, the shawarma. You guys, it was easy to make, and it was one of those foods that makes you feel like your head is going to fall off because it just can’t handle this level of deliciousness, but you pull yourself together because you made ten pounds of it but it’s going fast.

food blog shawarma

I was so disappointed in how this picture turned out. It just looks like food lying on a plate. The reality was . . . so much more.

I used this recipe from the New York Times Cooking page: Oven-Roasted Chicken Shawarma. True shawarma is meat roasted on a spit, but it’s hard to imagine it tasting any better than this. I didn’t have any tumeric, but the internet tells me you can live without tumeric, and so we did.

The recipe for fried eggplant, it turns out, is basically this: Take some eggplant, and fry it. For a few more details, here’s the recipe I used, from “Almost Turkish Recipes.”
The sauce for the eggplant, which was also great on the shawarma, was plain yogurt with some mayonnaise mixed in, plus fresh garlic and lemon juice.

I had to restrain myself from buying anything that looked delicious and vaguely middle eastern, but I settled for several kinds of olives, chopped cucumbers, triangles of pita, and a hummus party tray from Aldi. It really could have used some feta cheese, and something with tomatoes to go with all the spicy, savory and creamy stuff. Either just tomatoes, or a tomato-based sauce.

We were a little baffled about dessert. Something authentic would probably have involved dates or sesame seeds, and no one was too enthusiastic about that. So we went with root beer floats. Perfect.

This is definitely going on the rotation. It’s fairly time-consuming (especially since I had ten pounds of chicken thighs to skin, bone, and trim), and you need to plan ahead to marinate everything, and the side dishes got pricey in large quantities; but everyone loved it, and in would be fantastic for a dinner party. We ate every last scrap.

 

SUNDAY
MEATBALL SUBS WITH FRIED ONIONS; SALAD; ICE CREAM

Saturday was one of those “I’m glued to the steering wheel” days, so I threw theFannie Farmer meatball recipe at my 14-year-old daughter and her friend, and they did a great job turning five pounds of meat into 80 meatballs, which we served on rolls with jarred sauce and fried onions. Fried green peppers would have been good, too, but we ran out of time.

food blog meatballs and onions

Rather than frying up the meatballs, I put them on broiler pans and cook them at 400. It’s much easier and faster if you’re making a lot, and the grease drains off, and you don’t fill the kitchen with smoke. They also keep their round shape, which is important to me for some reason.

food blog meatballs

If you are feeling ambitious, the greatest meatball recipe in all the world is from Henry Hill from Goodfellas. Damien makes these sometimes, and they are heavenly, assuming heaven involves meatballs, which it does.

 

MONDAY
HAM; MASHED POTATOES; STRING BEANS

Great make-ahead dinner. Already-cooked ham was 89 cents a pound, so I bought a big one and sliced it up ahead of time and put it in a casserole dish to be reheated. Made about eight pounds of mashed potatoes and put that in another casserole dish to be reheated. Two bags of frozen string beans, and you have a dinner that looks like dinner is supposed to look, even though I was on the radio at dinner hour.

A nice way to cook string beans is to steam them, then toss with pepper, lemon juice, and sliced almonds. Easy and delicious.

 

TUESDAY
CHICKEN BURGERS, CHIPS, SALAD

This is a “You guys go eat, Mama’s going to go lie down and let the baby hit me in the face for a while” meal. Does the trick.

mama and corrie are tired

 

WEDNESDAY
BEEF BARLEY SOUP; BEER BREAD

Because it’s fall, so we can have soup! 87 degrees, but still, fall!

I make soup all wrong, but I don’t care. Also, I used steak instead of stew meat, because it was cheaper. To satisfy my thrill-seeking gene, I play fast and loose with rules about cuts of meat.

Basic beef barley soup recipe:

2 lbs beef
two carrots
one large onion
six cloves of garlic
two small cans of diced tomatoes
3/4 cup wine
eight cups of beef broth
red wine
about a pound of mushrooms
2/3 cup uncooked barley

I diced the meat and threw it in a heavy pan with some olive oil, diced onions, diced carrots, and crushed garlic.
When the meat was almost done, I put it in a pot, and added a bunch of beef broth, some water, two cans of diced tomatoes with the juice, and a few glugs of wine, plus sliced mushrooms, then let it simmer all day.
About 40 minutes before dinner, I added the barley, then seasoned it before serving.

Remember, barley isn’t like rice or pasta — it needs extra time to get tender. This soup is also great with farro, or you could add small pasta, like orzo, or even rice.
This does NOT need extra salt, because the broth is salty; but lots of pepper and maybe some red pepper flakes are nice. You could also add celery, string beans, or whatever vegetables you have lurking about.

food blog beer bread

Here’s the recipe for beer bread. This turns out great every single time. I mixed the dry ingredients ahead of time, and added the beer right before it was time to put in the oven, so it felt like it took no time at all to make.

Benny saw me pour a half cup of butter over the batter, and said, “Oh, dat is beautiful.” Dat’s my girl.

 

THURSDAY
TERIYAKI PORK STIR FRY OF GUILT; RICE

Another “Mama’s dying; here’s some meat” day. This time, one of my other teenage daughters saved the day.
Slice up a bunch of pork, saute it, drain the juice, steam a bunch of frozen veggies, mix them together with some bottled teriyaki sauce, and serve with white rice.

food blog stir fry

She took this picture. Is it just me, or do those fancy-cut carrots look like they’re looking down on me? Shut up, carrots. You don’t know me.

 

FRIDAY
TUNA BURGERS, CHIPS or FROZEN FRIED; ONE VERY TIRED SALAD

This is what’s on the menu today.

Tuna burger recipe:
One can of tuna, drained, plus half a cup of bread crumbs and one beaten egg.
Mix together, form into two patties, fry in a little oil.

Dense and serviceable; suitable as bachelor chow. I’m sure you can fancy this up in some way with chives or what have you, but I’ll let you figure that out.

***
I noticed that last week, the InLinz link-up didn’t include thumbnails, and you had to click through to see other links. That’s what I get for not reading the fine print. Should be fixed now! Thanks to everyone who forged ahead and left a link anyway. I am really enjoying these windows into other people’s kitchens. Because I like to look into other people’s windows. Shut up, you don’t know me!

Leave a comment or a link, and don’t forget to link back here! And don’t let the bouillon cubes get you down. They don’t know you.