Short version: Tuna noodle casserole for the kids, scrambled eggs with feta and caramelized onions for the adults, frozen peas for all
Long version: So why did I make such fancy eggs, with caramelized onions of all things? Because I found three bags of onions in A.'s office that I had forgotten about and that were starting to rot.
Don't all your fanciest recipes start with rotting food?
The nice thing about onions is that, due to their layers, it's possible to peel off the rotting layers, do some trimming, and salvage most of even a really nasty-looking onion.
I had, um, quite a few of those.
That is a GIANT casserole dish, and it is three-quarters full of sliced onions.
After cooking those onions in the oven for a very long time with butter and salt, this is what I ended up with.
The tuna noodle casserole was in no way fancy. I mostly made it because I had not one, but two cans of cream of mushroom soup given to us by different people. So I used those, with tuna, pasta, cheese, onion, and celery to make a HUGE casserole of tuna noodle. I filled my 9x13 Pyrex alllll the way to the top.
Cubby has eaten an astonishing quantity of that casserole this week.
Short version: Roast beef and onion gravy, fried potatoes, green salad with vinaigrette
Long version: The roast was a sirloin tip. I was careful not to overcook it--always my downfall when roasting large cuts of meat--and it came out very well.
I made the gravy with--you guessed it--more of the caramelized onions. It was tasty, but too salty. It always seems that if I season the meat enough so it tastes good on its own, then the pan juices are really too salty to make good gravy. Maybe I'm just not making enough gravy, so it's not diluting the juices enough? Maybe I shouldn't season the meat so much and instead should rely on the gravy to season it more?
Any input on this issue would be appreciated.
Short version: Chicken legs, rosti, steamed broccoli and carrots, peach and blueberry pie with maple whipped cream
Long version: Cheapo chicken legs seasoned with salt, garlic powder, and paprika, browned, then roasted in the oven, with some barbecue sauce smeared on at the end. Everyone except one child loved these. He declared them "too sweet."
Now for the rosti, which is a Swiss dish that is basically a giant hash brown in a pan. I should let reader Claire, who actually lives in Switzerland, tell you how to make it. And if she wants to chime in in the comments, she should. How I made it was to grate two giant potatoes, squeeze them with my hands and wring them out in a dish towel to get out most of the moisture, then dump them into the cast-iron skillet I browned the chicken in, with a bunch of coconut oil and vegetable oil, lots of salt, pepper, and some dried onion flakes. Then I put that in the oven with the chicken to cook at 400 degrees.
The most intimidating thing about rosti is flipping it, so it will brown on both sides. You have to put a plate on top of the skillet, then flip the whole thing so the rosti drops out onto the plate, then slide the rosti back into the skillet to brown on the other side. The couple of times I've tried this in the past, it has stuck and fallen apart. But I did it this time! Hooray!
Short version: Extemporaneous meatloaf, baked potatoes, calabaza, frozen green peas, baked custard
Long version: I made the meatloaf with about 2/3 ground beef and 1/3 the cheap pork sausage from Sysco, along with eggs and about half of a half-pint jar of ancient rhubarb sauce that moved here with us from New York. No bread crumbs, because I didn't happen to have any in the freezer and was too lazy to haul out the food processor to make any.
Surprisingly, it turned out really well. Hooray.
I had two egg yolks left from making two batches of spiced almonds, plus the beaten egg from the egg wash we used for the pie, so I made a batch of custard. Good call.
Short version: Not-Irish food, but soda bread!
Long version: Somehow, it has become our tradition to have pesto on St. Patrick's Day. I think I made it several years ago, not realizing I had made green food for St. Patrick's Day, but then decided to pretend I did it on purpose. And from then on, I did do it on purpose.
So! This year, it was standard pasta with pesto. I still have about a dozen cubes of pesto from last year's garden. I planted a lot of basil seeds this year, in hopes of getting enough for pesto throughout the winter. We'll see.
I also used the same sausage and ground beef from the night before to make a meat casserole. It was 2/3 sausage and 1/3 beef, browned with garlic, which I topped with a bag of Finny's tomato sauce from the freezer, then grated asadero cheese from the freezer. I mixed in a bag of chopped calabaza--also from the freezer--in half the casserole dish, for A. and me. The children wouldn't touch such an abomination. I also randomly sprinkled on extra basil and garlic powder, then baked it until it was all hot and the cheese was browned. It was very good.
I actually made that ahead of time and just had it in the refrigerator, since Wednesdays are work days for me. But then our Winter Weather Advisory resulted in the call at 5 a.m. that we were going to do "remote learning" for the day.
Let me tell you how happy my children are about the school laptops and Zoom cheating them of snow days anymore. For that matter, let me tell you how happy I am about that.
However! On the bright side, me being home allowed me to make this soda bread. And the children being home allowed them to eat it. It's very American soda bread, but then I'm very American Irish, so I suppose it's appropriate.
I mostly made it because I found no less than four partially emptied jars of yogurt in the refrigerator, at the very moment that more yogurt was incubating in the kitchen. So I decided to use up some of the older yogurt in the soda bread.
We ended up with a lot of desserts this week. I heard no complaints about this.
Short version: Beef sandwiches, coleslaw
Long version: I cooked an arm roast in the morning, using the last of the rhubarb sauce to season it. So I decided to pretend it was like barbecue sauce and shred the meat to serve as sandwiches. I added some Dijon mustard, too, to tone down the sweetness a little. Between that and the coleslaw, it was a pretty sweet meal for the children.
I had some of the plain meat shredded with Holy's cabbage, and A. had leftover meatloaf.
Okay, your turn! What'd you eat this week?