Short version: Fish patties, mashed potatoes, frozen green peas
Long version: I still have several cans of salmon from the excess commodities, although when I made fish cakes with it, we found them to be softer and not quite as tasty as the tuna patties I customarily make. So I mixed the two kinds of canned fish, using two cans of tuna and one can of salmon. This worked well, and will likely be how I will use the rest of the salmon.
On several days this week, I cooked, pureed, and froze the remaining calabazas that were starting to go south. I have discovered that the easiest way to cook these giant squash is to cut them in half, scoop out the seeds, and put the halves in my huge pressure cooker with a bit of water. I bring it up to pressure, turn it off, and by the time the pressure comes down to zero, it's done.
Short version: Beef stir-fry, rice
Long version: I had two sirloin steaks left from the package I had thawed for Thursday's dinner, so I sliced them thin and used them to make stir-fry with onion, carrot, broccoli, frozen green beans, and half a bag of frozen stir-fry vegetables.
The great benefit of the bag of stir-fry vegetables is that is has the baby corn cobs and water chestnuts in it, both of which are favorites of my children. I think they each got a single one of each, but at least they got something exciting.
Yes, tiny corn and water chestnuts are exciting. Low standards, remember?
Short version: Pork ribs, leftover mashed potatoes and rice, Holy's cabbage, roasted parsnips, baked peaches and cream
Long version: The MiL got the parsnips at Trader Joe's in Albuquerque before she drove here. I haven't had parsnips in years, but coincidentally bought some seeds to grow them this year. So I was interested to see which of my children will eat them.
Unsurprisingly, there was an even split on the appreciation of parsnips, as is so often the case. However, I love roasted parsnips, so I'll just eat the ones not eaten by the two parsnip avoiders.
The MiL also brought us real cream from Trader Joe's. We can't get real cream anywhere we shop--only the ultra-pasteurized whipping cream with all the stabilizers and junk--so this was very exciting. I decided the best way to enjoy the real cream was poured over sweetened fruit. So I baked two gallon bags of Nick's peaches with maple syrup, sugar, cinnamon, and cloves.
A very popular dessert, especially with the cream.
Short version: Green chile cheeseburgers (with buns!), green salad with vinaigrette, leftover baked peaches and cream
Long version: The MiL is a big fan of green chiles. This was her last night with us, so I decided to make something with green chile. I already had dough going for bread, so I used some of that to make buns and made cheeseburgers that could be topped with chopped roasted green chiles.
Not everyone chose to have the green chile, but everyone enjoyed having a bun with their burger.
Funny story: I had also made chocolate chip/walnut cookies earlier in the day, per Poppy's request. I took the big bag of sugar out of the cabinet and put it next to the bowl with the melted butter in it. The bag of sugar was still in the grocery store bag, which came home in the back of A.'s truck, which is very frequently used to haul hay.
This is why when I opened the bag of sugar, small bits of hay came off the outside plastic bag and ended up on top of the melted butter.
Welcome to my life.
I scooped the hay out, and figured any bits I missed would just mean some extra fiber in the cookies.
Short version: Quesadillas, leftovers
Long version: Shearing day! Yay!
We ate a late lunch of sloppy joes after shearing was done, and then A. left around 4:30 p.m. to get the boys to an altar server training and judo. A couple of the children wanted to eat before that, so I made them bean and cheese quesadillas. The others had leftover hamburgers and rice when they got home around 7:30 p.m.
Short version: Cubby's spaghetti and potatoes, chicken with pesto, green salad with vinaigrette
Long version: At 4 p.m., there were children whining about being hungry, children making themselves tortillas and peanut butter while asking when dinner would be, and I was not yet ready to make dinner. So I said, with some irritation, "If you want it now, go ahead and make dinner."
So Cubby did.
He decided to make spaghetti--with a jar of roasted tomato puree, a few cubes of frozen pesto, oregano, and butter--and potatoes fried in oil.
I did note that would be two starches in one meal. He did not care. And honestly, neither did I, since A. doesn't eat pasta and would be happy to have the potatoes.
The chicken was my addition. We got two roosters from our neighbor that we had butchered this day. I had cooked them in the pressure cooker to make stock, and then I used some of the shredded meat for dinner, mixed with pesto and butter.
I also contributed the salad.
Obviously, we need to do some work on the idea of a balanced meal, but at least I didn't make all of it.
Short version: Chicken slop, mashed potatoes, green salad with vinaigrette
Long version: That same rooster meat, plus the stock, plus cornstarch, onion, powder, garlic powder, and bit of rosemary to make essentially chicken in gravy. Slop sounds so much more fun, though.
When I told the boys what we were having for dinner, they all said, "Slop? Like what they eat in prison?"
Yes, children. I'm giving you prison food tonight. Eat up.
Okay, your turn! What'd you eat this week?