Short version: Tuna noodle casserole, green salad with vinaigrette
Long version: I make tuna noodle casserole once a year, during Lent. This was it. I had a can of cream of mushroom soup from excess commodities that had been sitting around for a very long time, so I used it in this.
Half the kids loved it. Half were ambivalent. This is the usual ratio of food appreciators:food detractors.
Short version: Barbecue chicken sandwiches, green salad with ranch dressing, chocolate pudding, fresh bread with homemade cream cheese
Long version: I was baking bread, so I stole some of the dough to make buns and then made sandwiches by dicing the leftover chicken from when I made stock a few days before and adding barbecue sauce.
I've been having a lot of salad lately because I asked A. to buy me some more of the big clamshells so I'll have them to plant my tomato seeds in a couple of weeks. I don't know how anyone has room for those big, inflexible boxes of plastic in their refrigerators. So inconvenient.
I also had a couple gallons of milk that were at their best by date, so I made a recipe and a half of pudding. No one ever complains about pudding. And I managed to make it in my smaller pot, even though that meant it was literally almost overflowing.
I think cream cheese, like yogurt, can actually be kept going indefinitely by using some of the previous batch to inoculate the next batch. The question is whether I want to be making cream cheese every week in addition to everything else I already do in the kitchen.
Short version: Brisket, mashed potatoes, green salad with ranch dressing, rice pudding or baked apples
Long version: Since I was going to make the rice pudding and that bakes for four hours, I also put in the brisket. That takes even longer, of course. About ten hours. So I also baked the apples in there, just a couple that had bad spots and needed to be used. I have one child that doesn't like rice pudding, so he was happy with the apples and heavy cream.
Brisket always results in quite a bit of rendered fat, which of course we all know better than to throw away, right? Right.
Short version: Chopped chicken patties, leftover mashed potatoes and cheese, raw cabbage
Long version: My plan had been to have eggs with the mashed potatoes, for a quick workday meal. But then I got all the leftover chicken patties from the school lunch, so instead I chopped those up and fried them in butter to re-heat them. They ended up kind of like chicken nuggets, I guess.
Short version: Grillades, rooster rice, raw cabbage
Long version: I used the saved brisket fat to brown the meat before braising it, and then the remainder of the brisket liquid to cook it.
I very much enjoy the alliteration of "rooster rice," but it also happens to be factually accurate, as I made the rice with a jar of rooster stock that didn't seal when I canned it.
Short version: Leftovers, frozen peas
Long version: The one child who loves sandwiches finished up the barbecue rooster meat. Poppy had a chicken patty and rice. The other boys had brisket and the rest of the leftover mashed potatoes and cheese. They all had the peas.
Short version: Meatloaf, roasted potatoes, pureed calabaza, sauerkraut, raw cabbage, Mexican wedding cookies
Long version: I made the cookies in the morning with Poppy, mostly because I have a lot of nuts on hand and Mexican wedding cookies use almost as much nuts as flour. I used this recipe, but I added a bit of salt, because every recipe needs a bit of salt.
I also made the dough entirely in the food processor, as I had to use it anyway to grind the walnuts. This worked fine, although it is a very thick, stiff dough, so I had to scrape it and rearrange it a few times in the processor.
Because these are rolled in powdered sugar after they're baked, they're not a great cookie-jar cookie--they get a bit sticky--and I certainly wouldn't send them to school as a snack, but they were a fun weekend cookie.
The only reason I made roasted potatoes with the meatloaf is because I had the two cookie pans that could be rinsed off and used again before being washed, so I used one for the meatloaf and one for the potatoes.
Also, I had all that fat in the refrigerator that needed to be used. In addition to the brisket fat, which was a bright orange from the tomato sauce I had put in with the brisket, I had the bright yellow chicken fat taken off the top of the rooster stock before I canned it.
Perfect for roasting potatoes. I finished off the brisket fat and used a little of the chicken fat, too. It made for some very tasty potatoes.
Okay, your turn! What'd you eat this week?