Friday Food: Turkey for the Feast

Friday 

Short version: Beef and rice soup, ham and cheese sliders, raspberry jello

Long version: I woke up in the morning fully intending to stay out of the kitchen, but once I woke up a little more, I realized I had several kitchen tasks to do that I hadn't gotten to during my week of cooking at school every day. One of those tasks was using up the last chunk of pot roast before it went bad. That's what I used for the soup.

I made the sliders with the leftover rolls from the cafeteria, which were pretty dry after being re-heated once already. So I put some of the leftover grated cheese and ham from the school salad bar in them and doused them in melted butter before covering them and baking them until they were hot. These were, unsurprisingly, a hit with the children.

Ditto the jello. Cubby chose this when we were at the store the day before, and, determined to have enough jello for once, he got five boxes and made them all. This filled a 13"x9" Pyrex almost all the way to the top, and made a LOT of jello. They were very excited. But I didn't let them eat it all in one night, because I'm a party pooper like that.

Saturday

Short version: Divide and conquer

Long version: This was the second day of Cubby's basketball tournament an hour away, and he had a game at 9 a.m., followed by another at 7 p.m. Which meant he was sitting there waiting for his next game almost all day. I took pity on him and went to the high school the tournament was held at around noon. I took him to lunch at a restaurant in town, where he got some GIANT stuffed sopapillas (stuffed with green chiles, cheese, and beef), and I got a BLT.

Then we cruised around Family Dollar for awhile before sitting in the parking lot in the van for about two hours. When we went to a gas station to fill up around 4 p.m. before returning for the second game, I got a Snickers ice cream bar and he got a Twix ice cream bar. The ice cream bar, in addition to some pecans I brought with me and ate during the game, was my dinner.

At home, A. fed the other children bean and cheese quesadillas and leftover jello. Cubby got to have some of the jello, too, when we got home around 9:30 p.m.

Sunday

Short version: Ribeye steaks, chicken stock rice, creamed spinach, raw cucumbers, lazy chocolate fondue

Long version: One of the things I had to do in the school kitchen before finishing for the week was figure out what to do with the perishable things that wouldn't last until we got back to school after a ten-day break. And one of those things was a big bag of spinach for the salad bar. I gave some to teachers and staff, and brought some home with me. That's what I made the creamed spinach from.

I hadn't made a Sunday dessert, so I microwaved some chocolate chips with a bit of coconut oil until it was all melted, put a dollop of that in a small bowl for each child, and gave them each two marshmallows to dip in it. That's fondue, right? Sure. 

Monday

Short version: Italian steaks, spaghetti with tomato sauce, raw cucumber

Long version: Last package of tenderized bottom round steaks. I browned them and then braised them in the oven for awhile in onion, tomato, basil, garlic, oregano.

Spaghetti with tomato sauce and a bunch of butter. I almost always add butter to pasta that just has a marinara sauce on it. I find it smooths out the acidity a bit. Plus, my skinny kids can use all the calories they can get.

Tuesday

Short version: Leftovers, Ms. Rebecca's green chile soup, baked beans, fresh bread

Long version: Leftovers on a non-work day, yes. I had made the baked beans earlier in the day while I was baking the squash for our pumpkin pie, because it occurred to me this would be an excellent use for the GIANT cans of Sysco pinto beans we got from the school when we shut down for COVID originally. Which was, um, over two years ago. Really past time to use those beans. But what do you do with a 6.75-pound can of beans?

You make a huge casserole of baked beans. At least, that's what I did.

So many baked beans.

I was taught to make real Boston baked beans by the MiL--bean pot, salt pork, a whole onion--but I don't make them that way anymore. I use diced onion, bits of bacon, mustard, ketchup, maple syrup, vinegar and bake it in a casserole. 

The younger kids all had some of the leftover Italian steak and spaghetti, and then they also had baked beans and fresh bread with butter.

A. and Cubby had the green chile soup, which was made by our neighbor Ms. Amelia's daughter, Ms. Rebecca. It's a hamburger and potato soup, similar to the one I make somewhat frequently, except she uses a lot more green chile in it, so it's pretty spicy.

Wednesday

Short version: Salmon chowder, green chile soup, crackers

Long version: We have been getting SO much canned salmon from the excess commodities lately. Every time the lady stops by, she seems to have a case of it. I think I have at least ten cans right now. It was a dozen, but I used two of them in this chowder.

I've never made salmon chowder before, so I looked at a couple of recipes before I started tossing things into the pot. I ended up with one onion sauteed in bacon grease, two quarts of rooster stock, garlic powder, celery seed, paprika, diced potatoes, some potato flakes to thicken it without flour, a can of corn (another plentiful commodities item lately), the two cans of salmon, and half and half.

Three of the four children loved it. The fourth child ate the corn and potatoes out of it.

A. had some more of Ms. Rebecca's green chile soup. He was of the opinion that it was slightly too salty and spicy, and that both of those things could be remedied with the addition of some squash. This is what I always add to chili, and really, any soup or stew that has chiles of any kind in it is always improved by the addition of pureed squash. It thickens, slightly sweetens, and balances the flavor of the chiles. I happened to have some squash left from the one I had cooked and pureed for our Thanksgiving pumpkin pie, so I put that in the soup and A. was very happy.

Thursday

Short version: The whole Thanksgiving shebang, plus homemade Squirt

Long version: In our house, that's turkey and gravy, mashed potatoes, dressing (because I don't stuff the turkey with it), cranberry sauce, green beans with bacon and onion, corn, and pumpkin pie with whipped cream.

The only differences this year were the corn--some of the canned corn from commodities--and the cranberry sauce. I usually make mashed cranberry sauce with the whole cranberries (plus water, sugar, and a little orange juice). This year Cubby decided he wanted more of a jelly, so he put some of the cranberries through a sieve.

Food shots!

This is Jack's plate, but they all looked pretty much the same. And every boy ate two plates' full. It was impressive.

Squash pie.

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