Friday, November 8, 2019

Friday Food: Sick Children Abound


Short version: Bunless cheeseburgers, mashed potatoes, mashed squash, green salad

Long version: My plan was to make roasted potatoes, but Charlie still had a wicked sore throat, so I mashed the potatoes instead so he could eat those for dinner with some cheese.

The squash was one of the volunteers from the backyard. This mysterious variety was one of the more interesting-looking ones--meaning it wasn't just a pumpkin--so I had high hopes it would be tasty.

My definition of "tasty" for squash is one that comes as close to a sweet potato as possible. That is, dense, sweet, and not watery.

This one delivered. Good thing, too, as it was a really big one that left me with a LOT of cooked squash.

This is my biggest container. It holds probably two gallons. The squash didn't fill it, but pretty dang close.


Short version: Barbecue elk, rice, green peas

Long version: We went to see a (wo)man about a horse and didn't get home until later than I had anticipated. I had already prepped the elk meat by trimming it and cutting it into thin slices, then put it in a marinade of olive oil, vinegar, salt, and garlic. When we got home, I browned it on my cast iron grill pan--the best way to get a lot of meat browned without it steaming in the released liquid, yuck--and then I mixed in some barbecue sauce.


Short version: Elk tacos, squash soup, chile beans, green salad

Long version: I used the remainder of the elk meat I had prepped and marinated the day before for the tacos. I simmered it for awhile in some tomato juice and and cumin and chile powder to make it a bit more tender.

I had intended to make homemade tortillas, but then A. ended up on an hours-long odyssey to get hay and didn't get home until 9 p.m. Making tortillas is not something I want to do with children under my feet, so they got store-bought tortillas.

The soup was nothing more than the cooked squash, onion, chicken stock, and a bit of cream. It used up a gratifying amount of squash, as well as a couple of the numerous containers of chicken stock in the freezer. It was good, but next time I think I'll add some bacon.

"Chile beans" means pinto beans that I added onion, tomato, and spices to while I cooked them. I prefer them this way rather than plain, but lately I've been too lazy to do the add-ins.


Short version: Bunless cheeseburgers, squash soup, cheese, bread and butter, raw carrots

Long version: Didn't we just have cheeseburgers on Friday? Yes. But this was a Monday and a workday for me, and therefore required something quick to cook.


Short version: Carnitas beef, leftover rice, roasted sweet potatoes/bell pepper/onion, frozen green beans

Long version: The beef was a chuck roast that I put in the oven completely frozen and cooked a long time with just salt, pepper, garlic salt, vinegar, and water, then cut into pieces and fried in tallow with more salt, pepper, and garlic powder.

This method of braising the meat first and then browning it--rather than the other way around--is the method used to make carnitas, and is very useful for people like me who hate the spattering of browning raw meat. And also never take meat out to thaw in time. Ahem.

Speaking of frozen . . .

This is what it looked like out my back door the previous Tuesday. Cozy.


Short version: I dunno. Stuff on plates.

Long version: This was a rough day at work, and capping it off with vomit as soon as I arrived home  took care of any ambition I might have had to make anything interesting for dinner.

Luckily, we had just enough leftover meat--carnitas beef and hamburgers--to go around. I supplemented that with tortillas and cheese and cucumber slices with vinegar and salt and called it done.

I would normally have served bread and butter with this sort of meal, but we were out of bread. That was the kind of day I was having.


Short version: Elk, garlic bread, frozen peas, elderly watermelon

Long version: Same old thing with the elk: trimmed, sliced thin, marinated in olive oil, salt, and lots of vinegar and garlic, then seared.

The elderly watermelon was disappointing. It's not as if I forgot about the watermelon Rafael gave us a couple of weeks ago. It's just that watermelon is somehow not quite as appealing when it's below freezing outside, and also with all the Halloween treats and candy around, fruit for dessert has not been so common.

In any case, I let it go too long. It still tasted good, but it had gotten kind of mushy. Bummer. I was just going to give it to the chickens, but instead I decided to make juice out of it.

From that large watermelon, I got about a gallon and a half of juice, and a really sticky mess in the kitchen to clean up. But at least I didn't waste it.

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


Anonymous said...

S - take out pizza, chips
S - chicken pie with lots of vegetables (carrots, potatoes, mushrooms, spinach)
M - chicken & broccoli alfredo
T - tilapia, roasted potatoes, roasted brussels sprouts
W - zucchini pizza with lots of spinach on top
T - Italian wedding soup, garlic bread
F - leftovers or scrambled eggs & roasted potatoes

Anonymous said...

This week we've had tacos, chili, beef and noodles, sloppy joes, creamy cheddar-bacon-potato soup, and leftovers.

Watermelon juice makes some pretty great mixed drinks, fwiw. I'm not a terribly picky eater, but melon is one of those things for me. Needs some alcohol added.


Anonymous said...

Seasonal Ick happening here to...Daughter and husband have had horrendous head colds...hope your poor kiddos feel better soon....

Anyway...It seems like its been a week full of using up the on repeat?

Sunday - Roast chicken with roasted garlic potatoes, fried apples with cinnamon (very good on top of yogurt or oatmeal the next morning) and some raw sugar peas

Monday - Had some leftover chicken, potatoes and a ham cutlet from Sundays breakfast so I made a chicken/Ham/Potato pot pie...I was racing the clock and the clock won so I cheated and used a premade pie was surprisingly good...had more of the sugar peas with ranch dressing

Tuesday - Husband went down with his head I made everyone some homemade ramen using the broth from Sunday and odds and ends I had lurking in the fridge...oh and a strawberry orange smoothie

Wednesday - Daughter went down with the awful ick...double ugh...but unlike the mister she's not about to wimp out on I made one of her favorites...Hamburger Stroganoff, buttered noodles, spicy sautéed bell peppers and a strawberry/raspberry/mango smoothie

Thursday - Huzzbeast was out of town so daughter and I had jalapeno chicken sausages topped with more sautéed bell peppers and yep...a smoothie...this time it was pineapple/mango...

Friday - My peeps are feeling better, so they say (must be all those so I plan on cleaning out the rest of the leftovers (some sausages and a bit of ham, some languishing peppers and onions from the veggie bin etc.) to make a crockpot full of pinto beans. That and some cornbread should feed the family.

Hope everyone in your part of the pea patch feels better soon...

Tammy said...

I'm the sick on in our house, going on 3 weeks now with a sinus? infection. Ugh, sick of being sick.


Shake and bake chicken legs, mac n cheese, peas
Steak on the grill, mashed potatoes, lemon pepper green beans
Fried pork chops, rice and field peas, corn
Chicken tenders, mac n cheese, lima beans

And coming up will be Spaghetti, and....frozen/store stir fry? for
over the weekend. I try to plan for at least one night a week that
I don't 'cook', but have something to just heat and eat. It is a
huge relief to me.

Hope your fam gets better soon!

Anonymous said...

What? A horse? Hay? Are you getting another animal? Mary in MN

mil said...

Ham, followed by bean soup, followed by burgers, followed by chard in the bean soup, lots of squash, plenty of apples. And the occasional grilled cheese sandwich. But don't ask me when!

tu mere said...

Oops. Please don't think I'm callous to my grandson's total distress and the great job Cubby did to help. Switched the comments on the two blogs I was behind in reading. Still haven't begun to make notes on our weekly menu so we just ate "good for you" food all week.