Friday Food: Not a Lot of Cooking

Friday 

Short version: Popcorn and a cocktail, plus leftover soup, for me

Long version: The first night the rest of the family was camping in Arizona. I had my cocktail and popcorn, and then later the last bit of chicken soup from the night before. 

I'm not sure what the campers ate this night. I think the pork and bean burritos. This might have been s'mores night, too.

Saturday

Short version: Pork fried rice for me

Long version: There was leftover meatless fried rice still, plus some of the pork I hadn't used to make burrito filling for the campers, so I combined the two to make pork fried rice. 

I think the campers had the hot dogs and hamburgers brought by A.'s brother.

Please enjoy this photo of Poppy's requested hairstyle. I took the photo so she could see what it looked like in the back.

I am so far from a skilled hairstylist. Sorry, Poppy.

Sunday

Short version: Spiral ham, cornbread, green salad with vinaigrette, baked fruit with cream

Long version: This was the night A. and kids got home, but I wasn't sure when they might be getting back. Also, my brother and dad were driving an RV from Iowa to Arizona for my brother's friend, and stopped here for the night. 

I decided to cook the big spiral ham I had in the freezer, figuring that give me enough food for eight people and also would hold well if A. didn't get back until late. They arrived about 8 p.m., and everyone was very hungry. They appreciated the ham and cornbread.

The baked fruit was just frozen strawberries and blueberries, with the last half-pint of overly sweet peach jam from a couple of summers ago, some more sugar, and vanilla. I was going to add some rhubarb, but the plants aren't quite big enough yet to start cutting.

Moody fruit.

Soon, though, I will have enough rhubarb for rhubarb pudding. That will be an exciting day, indeed.

Monday

Short version: Tuna melt quesadillas, creamy chicken soup, raw produce, leftover baked fruit and pudding soup

Long version: Between what A. brought home from their trip, the soup I made on Saturday, and other leftovers, there was a LOT of food in the refrigerator. Starting with the most-perishable first, I used up the tuna salad from the trip in quesadillas. Those quesadillas also used up the leftover sliced cheese from the trip that had gotten warm and then cold again, and so was sort of fused into an unappealing lump. It worked well in the quesadillas, though.

I had made the chicken soup on Saturday just because the carcass from the rotisserie chicken I had bought a few weeks ago was taking up way too much room in my smaller freezer, but I knew if I put it in the big chest freezer, it would get forgotten. So, soup. This worked out well, as I had been meaning to bring some food to a lady from our church who had a stroke a couple of months ago and recently got home from the hospital. 

Even after giving her a quart jar on Sunday, and also some to our priest, there was still enough for everyone who wanted it to have a bowl with their quesadillas. A good combination, in fact.

The pudding was soup because, well, it didn't thicken. Not sure why. This was the pudding I had made on the Thursday before A. left on his trip, to use up the gallon of milk that was starting to sour. I had sent two pint jars of the pudding, with cream mixed in, on their trip. Those jars came back home, since they had so many other treats over the weekend. We had no trouble finishing them this night, even though the consistency was thin enough to drink.

It was actually really good. Sort of like melted ice cream.

Tuesday

Short version: Green chile hamburger stew, bread and butter, yogurt with strawberry jam

Long version: Our neighbor Ms. Amelia's daughter showed up on Sunday night with a big container of green chile hamburger stew she had made for us. It was too spicy for the one member of the family who is very spice-averse, but I did have one serving left of the creamy chicken soup. So that worked out.

Wednesday

Short version: Ham sandwiches, carrot sticks, cottage cheese with pineapple, oatmeal cookies

Long version: Sandwiches sound like a good fast option on a night when I get home after 5:30 p.m. from First Communion class, but they actually take awhile to make for five people (I didn't have a sandwich). They were good, though, and quite popular. 

It wasn't really quite enough food, however, which is why those who needed to topped off with the cottage cheese and cookies.

It was 80 degrees this day, and my tulips pretty much gave up the ghost in the heat.

This one on the table was the last survivor.

Thursday

Short version: Lamb chops or ham, rice, more carrot sticks, this time with curry dip

Long version: About half the family went to a school crafting party in the late afternoon at which there were many snacks. I had made the rice ahead of time, and A., who was home with one child, made the lamb chops. The ham was for those who aren't wild about lamb. Also because there weren't enough lamb chops for everyone.

Refrigerator check!

A bit echoey in there.

Okay, your turn! What'd you eat this week?

Built Different

I freely admit that my attitude towards food and its preparation is not what most would consider normal. Mostly because I will do so much more work in the kitchen than most.

This is why when A. asked me to provide all the food the rest of the family would need for the three days they would be traveling, I said okay. He wasn't sure if they would be camping or if the wind would force them into a motel, so anything I packed for them had to be able to be heated in either a campfire or a microwave in a motel room.

My original plan had been to go to the grocery store in conjunction with a track meet, so I could buy some snacks and lunch meat and so on.

However, I didn't go to the track meet. So I didn't go to the grocery store. So I had to get a little bit creative.

I spent three hours in the kitchen Thursday morning, cooking, prepping, and packing. 

Here's what I came up with:

--A foil packet of potatoes and sausage (this could be heated on paper plates in a microwave if needed)

--A foil packet of pork, beans, and grated cheese for burrito filling (ditto)

--Two disposable foil pans of bacon and scrambled eggs

--Tuna salad made with three big cans of tuna

--Two loaves of sliced bread

--Corn and flour tortillas

--A gallon bag of carrot sticks, celery sticks, and mini bell peppers

--Peanut butter and jelly

--Homemade crackers

--Big bag of sliced cheese

--Pistachios in the shell

--Peanuts in the shell

--Marshmallows

--Chocolate bunnies from Easter (we ended up with double what we needed, for reasons, so I sent these along for s'mores)

--Jellybeans

--Raisins

--Dried mango

--One quart jar of rice pudding

--Two pint jars of (accidentally) runny chocolate pudding with cream

It seemed like a lot of food.

It looks like a lot of food, too.

Almost all of it was eaten, though, which is why I always pack more food than seems reasonable.

I do sometimes wonder what it would be like to travel and eat at restaurants instead of out of coolers, but that's not how I operate. Clearly.

Snapshots: A Solo Weekend

First, lookit all the pretty flowers!

Showy tulips, mostly.

And the little peach tree in a corner of the garden has lots of blossoms on it. It remains to be seen if they will ever result in peaches, but we have hope.

Second, the big news this weekend is that A. took all the kids to Arizona to meet up with his family in the Chiricahua Mountains. I stayed here to take care of the animals.

That meant I was by myself for three days.

So what, you may ask, did I do with myself?

I went for a run every morning.

I planted some more things in the garden (onions! yay!) and watered the plants that are in the garden every day.

I went to church on Friday to rearrange the Easter flowers.

Those daisies might actually make it to Pentecost Sunday, which is the last day of the Easter season.

I watched a couple of movies, including the Barbie movie that came out last year that was so popular.*

I had popcorn and a cocktail for dinner one night.

Brandy+lemon juice+maple syrup+water=thumbs up.

I did useful things like clean out the cabinet that houses my baking supplies.

Such an awkward shape and depth.

I even read a book I found that someone had left at the post office. The whole book, because I had so much time to read. It's a contemporary Christian romance novel--the title is "Love and the Silver Lining," ahem--that I would never have bought, but it wasn't bad. It wasn't great, either, but it was better than the Barbie movie, anyway.

It was a very relaxing few days, but my family will be home today, and I'm happy about that.

There you have it! My life, snapshotted.

* I am sorry if you liked it and this offends you, but I found it so incredibly stupid, I almost couldn't watch the whole thing. The only reason I did is because I actually paid to rent it. Boo.

 

Friday Food: The One With the Lasagna

Friday 

Short version: Not-Lent scrambled eggs, fried potatoes, green salad with ranch dressing

Long version: One kid asked as he was eating, "Where's the meat?" I said the eggs are the meat. And he said, "Oh yeah. It's Friday."

Except it wasn't actually a Friday in Lent, so we were not eating eggs for that reason. We were eating them because they are easy; I have a lot of eggs on hand right now; and the one child who doesn't much care for scrambled eggs wasn't home.

Good reasons.

I did go to all the effort of microwaving some potatoes to dice and fry, which is always a good idea. Plus, I put both grated cheddar cheese and fresh parsley in the eggs. All in all, a nice dinner, even if it was meatless.

Pretty, too. Well, prettier than most of my food, anyway.

Saturday

Short version: Lamb chops, cheesy potatoes, raw broccoli

Long version: I took out one bag of lamb chops and it was . . . a lot of lamb chops.

Enough that I needed two skillets to cook them.

We had several left over, but only because one of the children who normally eats multiples was very tired and not very hungry.

Cheesy potatoes were a staple of my childhood, but they are not something I make much now. The only reason I made them this time was because I had a LOT of bechamel sauce left from making the lasagna, so all I needed to do to make the potatoes was add shredded cheddar to some of the bechamel, then microwave (again!) potatoes and slice them to mix with the sauce. And bake it, of course. 

Sunday

Short verson: Insane lasagna, garlic bread, green salad with vinaigrette, Italian cheesecake

Long version: I've already told you about the lasagna. 

Pasta in process.

I had a sort-of pizza crust left over from pizza night the week before, when I had too much dough for the smaller pizza I made in a skillet. So I took some dough and put it in another skillet and baked that partway. I stuck that in the freezer, figuring I would find a use for it later. I did, this night, by smearing the top of it with garlic butter (soft butter mixed with finely diced green garlic) and baking it until crispy. Because there weren't enough carbohydrates in the lasagna, you see.

And then, as if this wasn't a heavy-enough meal, I finished it off with cheesecake.

I had originally intended to use my frozen ricotta cheese in the lasagna. But when I made the more-traditional Italian version of lasagna that does not use ricotta, I still had that ricotta to use. So of course, I combined it with a ton more dairy, plus sugar, to make cheesecake.

I loosely used this recipe, except (always the recipe excepts for me) I made a 3/4 recipe--which already almost completely filled my 9-inch springform pan, so the entire recipe would definitely have been too much--and I didn't use as much cream cheese as called for. I just weighed all the creamy things, starting with the ricotta, adding one block of cream cheese, and then adding sour cream until I had the correct weight for the three. Or close enough, anyway.

I also did not mix it for twenty minutes. I thought surely that was a typo in the recipe and it was meant to be mixed for two minutes. But no, careful reading assured me the recipe really intended me to stand there for twenty minutes with a handheld mixer.

No. 

Two minutes was fine.

The hardest part with these kinds of recipes is remembering to get the thing out of the oven and into the refrigerator after it's sat in the cooling oven for two hours. I forgot about it until I was going to bed, so it sat in there for more like three hours, but at least I didn't forget and leave it in there overnight. That would have been sad.

One child couldn't get over the slightly grainier texture, but everyone else loved it. Some liked it even better than a very heavy New-York-style cheesecake.

Monday

Short version: Leftovers, sausage, bread and butter, raw produce

Long version: The kids had lasagna at school for lunch. The coincidence of that being the day after I had made my first ever lasagna was pretty funny. It also meant that I didn't serve any of my leftover lasagna for dinner.

Instead I cooked one package of boudin and one of plain smoked sausage. There were some lamb chops left, so that made enough meat to apportion for everyone. Some people had the leftover cheesy potatoes; everyone else had bread and butter for their starch.

Everyone had either raw bell pepper or cucumbers with salt and vinegar for their vegetable. Such as it was.

Tuesday

Short version: Lamb, lamb-y rice, onions, green salad with vinaigrette

Long version: I used one of the boned-out ram leg roasts for this. I cut it in half so it would fit in the pan, browned it, then sliced it and put it back in the pan to cook some more, along with onions, garlic powder, and apple cider vinegar.

The rice was lamb-y because I cooked it in the lamb stock I had made with the Easter leg bone. I did cut it with an equal amount of water, though, so the lamb flavor wouldn't overpower the rice. That worked well.

Wednesday

Short version: Meatless fried rice, leftover lasagna

Long version: I had thought there would be some lamb left over. There was not.

After-work (and First Communion class) Plan B!

I used the leftover rice, plus the leftover onions, to make fried rice with just eggs and frozen peas. All those who wanted it had a small amount of the last of the leftover lasagna, and then filled in with the fried rice.

Thursday

Short version: Chicken soup, biscuits, chocolate pudding

Long version: This was chicken soup from just before Easter that I stuck in the freezer when we had way too many leftovers on hand. It had potatoes in it, which broke down in the freezer, but that just thickened it. I put in a bit more rice to cook as it was heating up, and I also added the last of the fat I had skimmed off the lasagna's bolognese sauce, which added some nice flavor.

Standard baking powder biscuits. And remember, there is no rule that says they have to be round.

Or even all the same shape. Chaos abounds.

I had a whole gallon of milk that tasted slightly off as soon as I opened it in the morning, despite the use-by date being at least a week in the future. Boo. I made a double batch of this pudding, which used about half the gallon.

Refrigerator check!

Nice block of asadero there.

Okay, your turn! What'd you eat this week?

Lasagna Insanity

Some time ago, I realized I had never actually made a lasagna myself.

This seems odd, given the fact that I love lasagna, and cook so much. I had this thought about five months ago, and then it sort of sat there in the back of my mind since then.

Then I had to make ricotta cheese a couple of months ago with some milk that was heading south. That sat in the freezer until I thought, "Hey, doesn't lasagna have ricotta cheese in it? I could make lasagna with that."

I also had two packages of ground bull meat and the last quart jar of roasted tomato puree from the garden last year. This all seemed to me to be the ideal start to a really good lasagna.

And THEN I thought, "Well, if I'm going to have all these homemade ingredients in it, I might as well just make the pasta, too, right?"

Yes, this is really how I think.

I looked up several recipes for lasagna with homemade pasta, which is when I discovered that traditional Italian lasagna doesn't actually have ricotta in it. Or mozzarella. Instead, it has a bechamel (white sauce made with butter, flour, and milk) layered with the meat sauce.

I've never had this kind of lasagna, and also didn't have a lot of mozzarella on hand (or rather, asadero, which is my mozzarella substitute), so I decided I would try it.

I used this recipe for the meat sauce and bechamel (described by the author as "a beast of a recipe"--indeed), and for the first part of the pasta making in a food processor. For the rest of the instructions for the pasta making, I used the description in my absolute beast of a book, The Old World Kitchen: The Rich Tradition of European Peasant Cooking, by Elizabeth Luard*. That had instructions for rolling the lasagna noodles by hand, which I had to do because I don't have a pasta machine.

I made the bolognese (meat sauce) on Friday, which required several hours of simmering. Because I had four pounds of ground bull, I actually made a double recipe of that, which is a LOT of bolognese.

I made the rest of it on Saturday. I decided to make enough for my 10"x15" Pyrex baking dish, so I made 1.5 of the recipe parts. This is also a LOT of bechamel sauce. And honestly, stirring the bechamel for so long while adding the milk in small increments was sort of painful for my hand and arm.

Then I compounded the hand and arm excercise by rolling out all the pasta with my rolling pin. It has to be really thin, and that's a lot of pasta. It required some pretty steady, intense pressure to get it rolled out thin enough. And THEN, I had to grate all the Parmesan. I was actually sore the next day. Those Italian peasant women must have had arms like Arnold.

Anyway.

I finally got all the parts made and ready for layering.

I had rolled the four pieces of pasta out on their own pieces of parchment paper, so I could move them and stack them that way. Worked really well.

I had some help with the assembly.

Of course.

I had just enough for four layers in that pan.

Ready to bake.

I did not, however, bake it on Saturday. I figured I would enjoy it more if I had a break to forget all the work that went into it, so it just went into the refrigerator until Sunday, and we had it for our Sunday dinner.

That was a good call.

So the big question: Was it worth the literal hours it took to make?

Not really. 

I mean, it was delicious, and I was surprised at how good the bechamel was with the meat sauce. A. also really liked the homemade pasta in it, which was much softer and more delicate than storebought. I also liked how light it was in comparison to the typical American lasagna that is so loaded with cheese.

But I think I still like the cheese in the American version. Maybe just not so much of it.

I have more bolognese from the giant batch that I froze, so I think I might make another lasagna sometime with storebought noodles, still the bechamel (I had a bunch of that leftover, too, which I froze), and some asadero cheese in it. Then I can compare the American and the Italian versions.

Oh, and you might notice that although this all started because I had ricotta in the freezer to use, I didn't actually use it in the lasagna. So instead, I made an Italian cheesecake with it. Which we ate after the lasagna, of course.

So the final verdict: I'm glad I tried it, but I probably won't do it this way again.

* This is such a great book. So detailed and comprehensive, and her voice throughout is very engaging. At the end of the two-page pasta recipe detailing how her friend Michaela in Italy made this lasagna in her own kitchen, she said "Michaela would be proud of you." I was certainly proud of me, and I'm sure Michaela would have been, too.

Snapshots: Blooms

The tulips have started blooming!

Mostly purple, white, and yellow ones, which I like better than red.

I went to the church on Friday to see how the Easter flowers were faring on the altar. There's no heat in our church during the week, and the cool environment really preserved the flowers remarkably well.

There were some droopy ones, though, so I dismantled the big arrangement and distributed the good flowers to the other vases, also moving the Easter lilies.

I'm not Church Lady this month, but I'm going to take care of the flowers as long as they last. So I guess I'm an Altar Society of one.

It had been a long time since the kids had set up a game with toys in the living room, but they certainly did this weekend.

There was a whole long story associated with these cars.

And then there was this installation.

They always were very expansive in their games.

There you have it! My life, snapshotted.

Friday Food: The Easter Lamb

Friday

Short version: Shrimp tacos or burritos, refried beans

Long version: Last meatless Friday in Lent! We had been the lucky recipients of wild, USA-caught tiny "salad" shrimp from the excess commodities this week, which is what I used to make dinner. All I did was saute them with taco spices. My sister, who was visiting, encouraged me to add butter and parsley, too, which I did.

To make the refried beans, I used one quart jar of my home-canned pintos in a pan with oil and sauteed garlic, mashed and simmered until thick. So good.

We had lots of avocados to make guacamole, too, which always elevates this sort of thing.

Some had flour tortillas (burritos) and some had corn tortillas (tacos), and all enjoyed their meal. I know I did.

Saturday

Short version: Pork, cornbread, green salad with vinaigrette, rice pudding

Long version: Pork butt is so useful. I make this meal a lot when we have guests. It can be made mostly ahead, with minimal work at dinnertime, which is nice when there's a lot going on. It is also good for people who have dietary restrictions, as there is no gluten, alliums, or dairy if you avoid the cornbread and rice pudding. And it makes a LOT of food.

Sunday

Short version: Easter lamb, pita bread, potatoes and onions, tzatziki sauce, hummus, chiffon cake with strawberries and whipped cream, sugar cookies

Long version: Would we have anything but lamb for Easter dinner? Of course not. We had kept one of the back leg roasts bone-in just for Easter dinner when we were butchering a couple of week ago.

I used this recipe for it, except--there is always an except with me and recipes--I was preparing the garlic by hand, rather than in a food processor because the pieces of mine were in the dishwasher at the time. So I only did six cloves of garlic instead of 15. Also, I used the juice of only half a lemon, I didn't use the mint or nutmeg, and I didn't measure the other things. 

That's a lot of excepts.

I did put garlic in slits all in the meat, though, which is always a good idea.

I had room in the Pyrex with the lamb, so I cut up a few potatoes and an onion to go in there, too. Rather than doing a separate spice mixture for that, I just used some of the lamb spice mixture. Very good.

I use this recipe for pita bread, this one for tzatziki, this one for hummus, and this one for chiffon cake.

My garden-nerd goal is to use something from the garden for every major holiday meal. Easter was early this year, but I did have parsley and green garlic to use. I put those in the tzatziki.

A modest first harvest.

The sugar cookies were extra undecorated ones from St. Patrick's Day that I had in the freezer. I let Poppy decorate them with colored sugar, and they were very colorful.

All together, a very nice meal.

Monday

Short version: Fried pork 'n' cornbread, leftover shrimp, green salad with ranch/tzatziki dressing, chiffon cake tower

Long version: We had quite a bit of cornbread left, which gets pretty dry if it's not fresh. I solved that problem by frying cubes of it in a bunch of bacon grease and butter in a skillet, to which I also added the leftover pork with a bit more salt and maple syrup. This was quite popular.

I turned the tzatziki sauce into something like ranch dressing by adding some mayonnaise to it. One child had the last of the shrimp in a tortilla with this dressing in the wrap.

I also had some chiffon cake left over. A. had thought it would be good sliced into layers with whipped cream and strawberry jam between the layers. It was very good that way, but also pretty much impossible to cut neatly.

A towering pile of sugar and deliciousness.

Luckily, our family doesn't care what it looks like if it tastes good. And this definitely did.

Tuesday

Short version: Lamb curry, rice, crackers

Long version: All the lamb left from the leg, plus the curry powder left from dying eggs, plus lamb stock I had made with the bone, onion, carrots, potatoes, green peas, and cream.

It's so handy that I have both lamb and curry powder left over after Easter. Dinner in the following days is foreordained.

I also spent my entire morning rescuing failed sourdough (it got overheated when I put it on the woodstove to warm up) by making hundreds of crackers. I hate making crackers because it is very tedious, but the children enjoyed them.

So many crackers. Luckily, they freeze well.

Wednesday

Short version: Leftover curry and rice, bread and butter

Long version: Nah.

Thursday

Short version: Pizzas, green salad with ranch dressing

Long version: There were only five of us at home, so I thought I could just make one half-sheet-pan pizza. But then I was afraid that wouldn't be quite enough, so made a pizza in a 14-inch cast iron skillet. 

The big one had bacon; the one in the skillet was just cheese.

Refrigerator check!

Middlin'.

Okay, your turn! What'd you eat this week?