Friday Food: Zooming into Thanksgiving Break

We've been Zooming all over the house* this week for school. Which is why our dinner table looks like this for most of the day:

This clutter is one of my least-favorite things about Zoom schooling. 

But don't worry! I managed to clear it off every night so we could actually eat. And here is what we ate.

Friday 

Short version: Split pea soup, fresh bread and butter

Long version: I brought home a bunch of leftover sliced ham from the school cafeteria earlier in the week, and Cubby immediately said, "Oh yay! Now you can make split pea soup."

Well, yes. I suppose I can.

Except I ran out of onions. 

Luckily, Miss Amelia had an extra onion, and she was happy to share one with me. In return, she got a jar of split pea soup. 

I made it too thin to start with, though, so the next day I cooked more split peas and added those to the soup to thicken it up. That made Cubby happier. He did not approve of the thin split pea soup.

I had made garlic bread along with the regular bread earlier in the day, but the kids ate it all in the afternoon. So then they had regular bread with their dinner.

Saturday

Short version: Spaghetti and meatballs, frozen peas, leftover squash

Long version: It had been a long time since I had made spaghetti and meatballs. I had roasted a pan of garden tomatoes and a couple of heads of garlic the day before while I was baking bread, so I pureed that in the food processor with dried basil and balsamic vinegar for the spaghetti sauce. 

Happy children.

Sunday

Short version: Roast beef, pita bread, hummus, tomatoes, arugula, frozen peas, brownies

Long version: This all started when I made hummus over the weekend with two of the fifteen cans of chickpeas I have.

Yes, fifteen. Chickpeas are a very common commodities item.

Anyway.

My mom had brought us lemons when she came, and I had ordered some tahini, so I made hummus. I enlisted Cubby, Jack, and Poppy to help me take the skins off the chickpeas, which, yes, sounds ridiculous but does actually result in some stellar hummus.

The hummus gave me the idea for something like gyros. And I was making bread the next day anyway. So I used some of the sourdough to make pita breads. 

I don't have any lamb at the moment, but I marinated a beef tri-tip roast in olive oil, vinegar, oregano, and garlic, then seared that, sliced it thin, and put it back in the skillet to cook a bit more.

Some of the last of the slowly ripening garden tomatoes from the counter, some of the volunteer arugula, and woah, that is some good food.

Kind of a pain rolling out and cooking all that pita, but undeniably delicious.

Monday

Short version: Fried canned pork, oven fries, sauerkraut, leftover peas

Long version: Another common commodities item is canned pork. That's why I had five 1-pound cans of it.

This sounds extremely unappealing, but it's actually just meat and salt. The only downside to it is that the texture is unfortunately very much like dog food. As is all all canned meat.

Tastes fine, though. Particularly if it's fried in chicken fat and bacon grease with salt, garlic powder, and paprika until it gets crispy. And especially if it's served with french fries.

We were pretty low on vegetables by this night, which is why I decided the time had come to open a jar of sauerkraut. This is just the sort of situation for which I can sauerkraut in the summer.

Plus, sauerkraut and pork is just tasty.

Tuesday

Short version: Sausage and rice skillet

Long version: I took out some of the cheap Sysco breakfast sausage with no clear idea of what I was going to do with it.

I ended up making a Signature Skillet Meal. Which means I made it up.

So! First I cooked some basmati rice in tomato juice, because Miss Amelia gave me a half-gallon of tomato juice that she presumably got from commodities.

Then I browned the sausage and added a couple of cloves of minced garlic, then about a cup of chopped arugula from the pretty big bag of it I had harvested before the deep freeze on Wednesday. Then I mixed in the rice and about a cup of cheese. Mostly pepperjack, and a little cheddar, because that's all I had.

And everyone LOVED this. They all took seconds.

I just never know with this crowd.

Wednesday

Short version: Italian stew meat, pasta, fried mushrooms and arugula, carrot sticks

Long version: I took out stew meat, once again with no plan. I seared it and then added a whole head of minced garlic, then more of the tomato juice, a bit of vinegar, and cumin. I was thinking I might make it into tacos.

Oddly, the cumin wasn't even discernible in the finished braised meat, so sometime during the day I decided instead to make it "Italian" by adding basil and oregano and melting some asadero cheese over the top.

A. went to the store this day, which is why we had the mushrooms. I chopped up more of the arugula and added it to the pan with the mushrooms, because why not? I always like to sneak in a little extra vegetal matter.

Added bonus: It makes the mushrooms much more visually appealing.

The pasta for the kids just had butter, garlic powder, and Parmesan cheese. They were perfectly happy with this.

Thursday

Short version: Beef, rice, frozen peas, pureed calabaza

Long version: I had taken out a package of tenderized bottom round steaks, and once again did not have the motivation to chicken-fry them. So I just cut them into pieces and fried them in bacon fat with salt, pepper, garlic powder, and paprika. I threw the peas right in there to fry at the last minute with the meat.

There were only enough peas for the children, so I took out a bag of pureed calabaza squash from the freezer for A. and me. I can thaw that enough under running water in about a minute so I can dump the frozen block out of the bag and then microwave the squash. A nice quick option. 

Poppy--the only child who will eat the calabaza--enjoyed dunking her meat in the calabaza like ketchup. Works for me.

We're done with school until after Thanksgiving (hooray!), and today we are going to the zoo. Two hundred miles away.

Pray for us.

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

* Literally. I now have four children who have regularly scheduled Zoom classes--plus A. working in his office and me on my laptop--which means at any given time in the morning we might have five computers in use, with children spread out in all the rooms with closable doors. You can guess how much fun that is.