What’s for supper? So glad you asked!
While I’m no cooking jainyus, I do manage to feed twelve people, seven days a week, without spending a million dollars and without anyone getting rickets.
I’ll list our dinners and include any recipes that might be interesting, and I hope readers will share their menus and recipes, too, so we can all get some good ideas from each other. If there’s enough interest, I may start a weekly blog link-up.
There was interest! And tons of variety — and, best of all, absolutely zero meal shaming. So this week, I’ve added an Inlinkz feature, so you can link up to your own blog. If you don’t have a blog, just join in by leaving a comment.
If you link to your blog, don’t forget to link back to this post, please! Feel free to download and use the “What’s for supper?” image, above, in your post. (It’s pretty chimpy, but it will do for now.)
And now . . . what’s for supper?
SATURDAY: BBQ at my sister-in-law’s house. I ate too much. It was good. I didn’t have a camera on me, so here is a picture of bacon that I took yesterday:
Too bad today is Friday, innit?
SUNDAY: Enchiladas, beans and rice.
I like Pioneer Woman’s Chicken enchildadas (I made one tray with green enchilada sauce and one with red). I don’t bother browning the tortillas, though. These are excellent as leftovers. Ex. Cel. Lent.
I usually use the standing mixer to shred meat, but I couldn’t find the attachment; so I tried my lovely mezzaluna knife, and it worked great.
Love that tool. It’s about as close to being a ninja as I will ever get.
Beans and rice: I was really rushing, so I just cooked up a bunch of rice, chunked in a few cans of chili beans and a few cans of diced tomatoes, and mixed it up with chili powder. I also made some plain white rice for boring people. (This is one of the compromises I am okay with making: If it’s almost no extra work, I will make a mild version and a spicy version of the same dish.)
MONDAY: Eat My Poo French Toast Casserole, oven roasted potatoes, watermelon.
Normally, everyone loves French Toast Casserole, it’s easy, and it’s a great way to use up stale bread. After Monday’s meal, all I can say is that this dish comes out better when you don’t spend most of the day ankle-deep in stinky basement water, ripping the skin off your hands on rusty old hose connections, wondering how long it would take the kids to notice you’re dead if you get electrocuted while you sort out the power cords for your collection of three sump pumps that work well enough to be scary, but not well enough to, I don’t know, get water out of the basement.
For a final touch, I recommend having something on hand other than rye bread, moldy wheat bread, and rancid eggs, or at least I recommend discovering before evening that this is what you have on hand. And — hold onto your butt, because this is top chef level stuff — I recommend that you not only turn the oven on, but also put the food into the oven at some point.
Garnish this dish with a heartfelt scream, such as, “THIS DAY CAN EAT MY POO!”
And that’s my recipe.
For oven-roasted potatoes, you scrub the potatoes (no need to peel them), cut them into wedges, drizzle with oil, and season with salt, pepper, garlic powder, paprika, and red pepper flakes, or whatever else sounds good. You can bake these in a medium oven, but they turn out best if you roast them under the broiler. Takes about half an hour if the pan is actually in the oven; considerably longer if not. You can also add chopped onions, yum.
Oh, and you can use the apple corer to cut the potatoes faster, as long as you don’t mind coming up with the occasional inapwo-pwo spud:
TUESDAY: Chicken burgers and chips, possibly salad. Sure, let’s say we had salad.
WEDNESDAY: Picnic! All summer, I’ve been promising the kids we’d have a picnic at the beach. They started school on Thursday, so Wednesday was the day. We had turkey and salami sandwiches, pepper jack cheese, dill pickles, chips, root beer, and so much candy they couldn’t eat it all.
THURSDAY: Bacon and spinach pasta, garlic knots, salad.
The six- and 11-year-olds were in charge of cooking bacon, and the 8-year-old was in charge of pressing garlic.
The three-year-old was in charge of cutting up an eraser. This picture looks fairly lovely, but within five minutes, they were trying to kill each other for hogging the garlic press.
The store was out of spinach (perils of Aldi shopping), so I got kale, instead. I cooked it up and it smelled like a dead squirrel, so I threw it out and served the pasta without it.
Garlic knots: Cut a ball (18 oz.) of store-bought pizza dough into 12 pieces. Roll each piece into a snake, tie it in a knot, and pinch the ends together. Put on a greased, floured pan. Top each knot with a dab of butter or brush with olive oil, then sprinkle with garlic powder, parmesan cheese, and a little salt. Bake at 350 until they’re toasty. (I made 24 knots, which wasn’t really enough for 12 people.)
FRIDAY: Pizza! Two black olive, two plain. Salad. I use frozen dough, because I can make pizza dough in the standing mixer or in the bread machine, but making enough for 12 just isn’t worth it to me.
To link up, click the blue “add your link” button below. Don’t forget to link back to this post! Happy eating!