Short version: Scrambled eggs, tortillas and cheese, curried cauliflower
Long version: We always buy corn tortillas and I microwave cheese on top for a cheater's quesadilla. The boys put their scrambled eggs inside the cheesy tortillas for a kind of breakfast burrito.
The curried cauliflower was just steamed cauliflower with shallots and sweet yellow curry powder. After the cauliflower had steamed, I drained the water, added oil to the pan, quickly cooked the sliced shallots, and then fried the curry powder and salt for a minute before adding a bit of heavy cream. It's very important to fry the curry powder in oil before adding any liquid, or else it has a very unpleasant sharp flavor that you really don't want to eat.
Short version: Sweet Italian sausage with bell peppers and onions, pasta with tomato sauce, green salad
Long version: The tomato sauce was the leftover pizza sauce from last week, with a little cream added. Because cream makes everything better.
Short version: Cheeseburgers (with buns!), french fries, milkshakes
Long version: Yes, we ate cheeseburgers for Easter dinner. I'm the cook around here, and I do what I want. Plus, grocery store ham is wet and gross.
I made hamburger buns for a special treat, though. We usually just eat the patties without buns. I used this recipe, but with all white flour. I made 3/4 of a recipe, because I only had one egg left on Friday night, when I needed to start the fermenting process. Stellar planning, yes. I was going to make a half recipe, but it didn't really look like enough, so I just figured that extra 1/4 of the recipe would be okay without another egg. It was. Yum.
The french fries were also special, because instead of making everyday oven fries, I did the full-on frying in a cast iron pan. I used this method.
There's a whole lot of fryin' goin' on. Also a whole lot of cast iron.
We ended up having a taste test, because I only had enough lard and tallow for one 12-inch pan full of fries, so I did another 12-inch pan with canola oil. A. tasted them blind and actually misidentified which was fried in tallow. So there you have it. Use whichever one you have. They both (or rather, all three) make kick-ass french fries.
I only had grocery store beef, so the burgers were nothing special, though I did make "special sauce" for them with mayonnaise, ketchup, and finely diced shallots. The shallots were the best part of the entire hamburger, in my opinion.
I would always rather have a (chocolate) milkshake over pie. And milkshakes are way easier to make. Even if your blender breaks halfway through the blending and you have to finish in a food processor. Ahem.
Other than some token romaine lettuce on the hamburgers, we didn't have a vegetable. I figure if my kids consume an entire "milk chocolate flavored" bunny each at 7:15 a.m., the day is pretty much a loss nutrition-wise anyway.
Oh, and look! I took a picture! Of our actual food!
Look at me, all food bloggy and stuff.
Short version: Lazy sloppy joes, sauteed broccoli/carrots/onion
Long version: I had some ground beef left over from Sunday, so I browned it with diced onion, dumped in barbecue sauce, and served it on the last three buns also leftover from Sunday. Boom.
There was half an onion left after I made the sloppy joes, and I hate storing onion in the refrigerator (so smelly), so I sliced it and cooked it with broccoli and carrots in the pan still on the stove with bacon grease in it from making eggs in the morning.
Short version: London broil, sauteed mushrooms with shallots, mashed potatoes, peas
Long version: When I have large pieces of lean meat like London Broil, my preferred way of cooking it is to sear it in a cast iron pan until it's nice and crusty, but still pretty raw in the middle, then take it out and put it on the cutting board while I make a sauce. Then I slice the meat and add it right back into the sauce to cook a little more. The meat gets coated better that way, and I don't have to worry about overcooking it when it's a whole piece.
The sauce this time was diced shallots, whole grain mustard, a little water, and heavy cream.
Short version: All roasted things--Chicken thighs, carrots, potatoes, bell peppers/onions; and cannellini beans
Long version: You may have noticed that this is the first time since I've been doing these posts that I have ever cooked chicken. That's because I never buy chicken. I find chicken to be kind of a grody meat in general to deal with, and that goes double for grocery store chicken. The kids like it, though, and I happened to be at the grocery store yesterday where chicken thighs were on sale, so I got a package. I just seasoned them with salt and random Italian seasoning mix, put them right on top of a pan of carrot and potato chunks, and roasted it all along with another pan of bell peppers and onions.
The beans are so easy, but so good. Quickly cook a couple of cloves of mashed garlic in a couple of tablespoons of olive oil, add a can of rinsed and drained cannellini beans and some kind of herb (thyme, oregano, basil . . . this time I used the same random Italian herb mix). When it's all heated, it's done. I love these. So do Cubby and Jack.
Short version: Pork chops, baked potatoes, cabbage and onions, baked apples
Long version: After I browned the pork chops in a cast iron pan on the stove (salt, pepper, garlic powder, and lots of paprika), they went in the oven on a half-sheet pan to finish cooking along with the baked potatoes. There was quite a lot of spice crust on the bottom of the cast iron pan, so I fried a sliced onion and some cabbage in there to take on the flavors. The boys ate their cabbage raw. Crazy kids.
Okay, your turn! What'd you eat this week?