I try to make one new recipe every week, and I try not to make anything two weeks in a row. Except for this week. This week, I just tried to get through the week.
Spaghetti and meatballs, garlic bread, salad
If you like meatballs but hate the hassle of frying them up, just do what I do and throw them on a broiler pan. Medium-high oven for 20 minutes or so, and then scoop them back in the pot of sauce. I was rushing a bit and didn’t have enough time to let them meatballs sit and sauce up, but it’s still a swell meal.
Although some people — pantsless people, no less — must be persuaded to eat even a swell meal like this.
My daughter made this magnificent garlic bread. Can’t beat real butter, fresh garlic, and a little schprinkle of salt. And the most important ingredient: free labor!
Dessert was Little Debbie Oatmeal Cream Pies (which are now about the size of a quarter. For shame, Little Debbie). It was #2 Son’s turn to pick, and he announced his choice defiantly, kind of like this:
He’s the picker!
Beef cabbage stir fry, rice, pomegranates
This is one of those surprisingly easy, surprisingly delicious recipes from Budget Bytes. Yum. It was spicier than I remembered, so I was glad to have the pomegranates to cool the tongue a bit.
I’m still working my way through my trusty jar of ginger paste from Kyra. It’s a million times better than powdered ginger, and at least to my jejune palate, it tastes like fresh. I really hate prepping fresh ginger. I have no idea what the equvalencies are, so I just scoop up a bunch with a free-wrist motion. (See: spicier than I remembered.)
Mummy hot dogs, cheezy weezies
Oh, I lied. This is a new recipe, I guess. I made about thirty of these for the Girl Scout Halloween party, then dashed home and made a dozen more for the kids at home.
They are not hard to make, just annoying. If it’s not obvious, you just take a hot dog and wrap it up with some crescent roll dough that’s cut into strips. I wrapped a few of the hot dogs with slices of cheese first, but ran out of time. You put them in the oven for about 15 minutes at 375. Greased or ungreased pan doesn’t seem to matter, but the pastry does puff up a bit, so give them room. The eyes are mustard.
I notice that some
amphetamine-addicted ambitious moms are trying to make this project even more impressive by slicing the hot dog to make arms and legs, and then wrapping it in dough. I would like to point out that these are supposed to be mummy hot dogs, not catastrophic ski accident hot dogs. But clap-clap-clap for you anyway.
Waffles and eggs for kids; the finest Aldi delicacies for the adults, who were celebrating their 19th anniversary by locking themselves in the bedroom with food and pretending they were alone. We also had White Russians. I forgot how much fun those are to drink.
Let’s see, we had some kind of steak things wrapped in bacon, cheddar and gouda, scali bread with a little saucer with salted, peppered olive oil for dipping; olives stuffed with cheese, prosciutto, grapes, and smoked almonds.
Spicy pulled pork, roast potatoes and Brussels sprouts
I used Pioneer Woman’s Dr. Pepper recipe again, using my new slow cookers, which have already justified their existence via pulled pork alone. I used a different, less fatty cut of pork this time, and it still turned out great. But let me tell you, giving it a couple of extra hours (unintentionally. The van died in the drive-thru lane of the bank, and Triple A took its sweet time coming) together with the adobo peppers made it much much spicier.
I cut the Brussels sprouts and potatoes into pieces and mixed them up with olive oil, red wine vinegar, kosher salt and fresh pepper, and put them on shallow pans under the broiler for about 25 minutes. Gosh, I love roasted vegetables.
Oh, this is fun: Can you spot the carrot? I was rushing around like a maniac as usual, and couldn’t find the carrots I intended to add to this dish. I left the food unattended for a while, and when I got back, Benny proudly told me, “Mama, I found a few carrots! I cut them up with my teef and put them in with the rest of the betchdables!” So I says to myself, I says, “That’s why we use a hot oven.” Benny is my good helper.
I was wondering if Taco Thursday would be as good as Taco Tuesday. And the answer is: When you forget to buy cheese and salsa and taco seasoning, then no, it is not. (Yes, obviously you can make your own taco seasoning. It’s just hard to unscrew all the little spice bottle lids when your hands are full dragging around your crushed and broken will to live.)
Fish sticks, acorn squash, maybe rice pilaf, whatever that is
I have some mushrooms I forgot to use. If I put them in rice, will that make it pilaf?
I think I managed to sign up for nothing but cider for all the kids’ various parties next week; but if you got suckered into making a treat, here are some I’ve done in the past, and they are totally doable:
Grinning teeth (apple slices for lips, mini marshmallows for teeth, stuck on with peanut butter)
Pretzel rods dipped in candy coating. I think we ended up using different Halloween-y colors of candy coating (orange, purple, green) and sticking candy corn to them, and maybe colored sugar. (We’ve made variations on this for any number of parties: light sabers, Harry Potter wands, fairy wands, etc.)
Gingerbread skeletons You can even buy pre-made gingerbread cookies, or use teddy bear or dog or cat cookie cutters. You’ll want to use a royal icing and give it enough time to set, so all your hard work doesn’t smear, though.
And yes, one year we brought in the mini jack-o’-lantern puking hummus onto a tray full of purple tortilla chips. These are times when I discover that there’s a reason I’m self-employed.
Got any swell ideas for Halloween food? I secretly love making stupid stuff like this, so share!