Tag Archives: dinner

Pork loin dinner (sorry, no pics!)

I’m finally settled in at Mom’s. Well, for now. We moved here in October, and we’re here for good, because it was becoming hard to be of any help from five hundred miles away. We are staying in her guest room, which we renovated first, while our apartment is being renovated. It is SO nice to be near her, both to offer some help, and just to be closer and hang out with her.

I’ve been doing most of the cooking for the four of us: me, Mom, James, and my Uncle Ed, who moved in a couple years ago when my aunt died. I’m trying to make dinners that are homey, interesting, and diverse, so that everyone enjoys them and I have lots of veggies to eat. Tonight’s was a big hit with everyone: Very juicy roasted pork loin, mashed potatoes, mushroom gravy, steamed carrots/squash, and a salad. Even better than the food was the feeling I was nurturing my family and having a good time doing it.

The roast was super-easy. Just rubbed it with olive oil and spices, then put it into a pan in a preheated 450F oven until my probe thermometer said 135F. Pulled it and let it rest a few minutes until it reached a safe 140F before slicing. Very good.

The gravy was also very easy:

1) Slice onions and mushrooms (however many you want) and take out a saute pan that will hold them all — but it doesn’t have to be a saute pan; you can use a big stockpot, even, if you have to
2) Put some butter (anywhere from a tablespoon to several) into the saute pan and heat the pan on medium until the butter melts
3) Add the onions and mushrooms to the butter, and sprinkle a little salt and pepper over the top. If you have it, now’s the time to add a teaspoon of garlic granules or a chopped garlic clove.
4) Let them cook on medium, stirring occasionally, until most of the liquid cooks away, then add just enough chicken stock or water or heavy cream to barely cover, and let it come back to the simmer. If you used chicken stock or water, you’ll have to do step 5. If heavy cream, just continue to heat until it thickens a bit and you’re done.
5) In a little bowl, mix a tablespoon or two of cornstarch with a tablespoon or two of cold water. Add to the simmering gravy and stir constantly until it returns to the boil. As thick as it is now is as thick as it will be, so if you need to do it again (to make it thicker) or add water/stock (to make it thinner), do that now.

Ah, bliss. (Pantry Cooking Project, Day 5)

It’s my first weekend as a college graduate, and it’s off to a wonderful start. Slept in a little bit (until 8am! yay!) and then delighted in a gorgeous breakfast James made us: morel omelettes, potatoes, V-8, and tea. Later, scarfed an entire pint of raspberries all by myself. Life is good.

Today’s food:

The aforementioned breakfast.

breakfast

Lunch was veggie burgers with homemade mayo (you may recall we ran out of store-bought pretty early) and oven fries. James made lunch, as well. He’s a really useful guy to have around.

lunch

(I made the mayo from this recipe from the Frugal Farm Wife, Elise New.)

mayo

For dinner, I thought I’d try my hand at making flour tortillas using my friend Koko’s instructions, but I ended up feeling less ambitious than that, so I just made “Spanish rice” instead, and served it with refried beans and a tomato-and-avocado salad.

dinner

(I haven’t been mentioning snacks. Today’s snacks were the aforementioned raspberries, some milk and cookies, and a couple of white peaches. Ah, summer!)

Money spent on groceries today: $0 (project total $39.61)
Money spent in restaurants today: $0 (project total $37.76)
Food gifts received today: $0 (project total $17)
Things we’ve run out of: Mayonnaise, ice cream, hamburger patties, pork chops

Easy Spanish rice
Author: 
Recipe type: Side dish
Cuisine: Pseudo-Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely diced
  • 1 small bell pepper (any color), finely diced
  • 1½ cups medium- or long-grained white rice
  • 3 cloves finely chopped garlic
  • 2½ cups stock or water (I used a knorr beef tub in hot water)
  • 1 cup crushed tomatoes (or tomato sauce, or diced tomatoes with the liquid)
Instructions
  1. In a medium saucepan, heat oil over medium heat. Add the onion and cook, stirring often, for a couple of minutes, until softened. Add pepper and rice and cook and stir 5-8 minutes, until rice starts to turn light brown. Add the garlic and cook another minute.
  2. Add in broth and tomatoes. Stir and bring to a boil, then reduce heat to low and cover. Let simmer 20 minutes, then remove from heat and let stand for 5 minutes. Fluff rice with a fork and serve.

 

Mom’s kind of burger

Just a quick post today. The burgers I made would make my mom’s mouth water. Rare, lean beef. Toasted buns. Lots of veggies. (Cheese on James’s, but not on mine. I don’t usually do cheese on burgers.)

SO delicious. The kind of food I grew up on. Just a quarter pound of lean ground beef for each burger, sprinkled with salt/pepper/garlic and seared in a hot pan. Served with oven fries (from fresh russets, tossed in oil and roasted in a single layer in a 400°F oven) and plenty of ketchup to dip the fries in.

cheeseburger, oven fries, ketchup

Yum.

Cheesepalooza: Whole-milk Ricotta

I’ve been resisting making this post for a week and a half, for two reasons:

1) My photos didn’t come out all that well, and
2) My ricotta didn’t come out all that well. I couldn’t get it to set up properly. Cooking from the Market’s buttermilk ricotta is much more reliable for me, and the texture is right, while this was rubbery.

This is the first recipe in Cheesepalooza, though, and I have lots more chances to get it right. Besides, the resulting lasagna was ASTOUNDINGLY good, so hey, success!

Here’s the cheese draining on the faucet:

homemade ricotta draining

And here’s the lasagna after I ate all my dinner, went “Oh, shoot! I need a photo!” and put a little more on a plate to photograph.

sorta-homemade lasagna, one slice

It was so darn good, we managed to polish off that little more, too. SO good. And way easy, because I only sort of homemade it. You don’t even really need a recipe. What I did was bought four sheets of fresh pasta (two regular, two spinach) and layered them with jarred sauce, the homemade ricotta, and sliced whole-milk mozzarella. I ran out of mozzarella at the end (I used a pound), so I added some shredded cheddar on the top layer. This went together in maybe five minutes, and then I baked it at 350, covered, for about a half hour, then uncovered it and baked until everything was hot and bubbly. SO good!

And now here’s the worst pic of all. This doesn’t do this delicious thing justice, I promise you.

sorta-homemade lasagna

[Edit: Here’s a photo of an old batch of ricotta, made with the recipe linked above:]

ricotta in a strainer

Day three and a promise

I promise to post about something else as soon as:

1) This cleanse thing is over; OR

2) I have a day where I forget to take photos; OR

3) I have a day in which I eat all stuff I’ve already posted about.

But in the meanwhile, here’s the food for day 3 of the cleanse.

Breakfast: Fried O’Brien potatoes, homemade ketchup, watermelon, and V-8

breakfast

Lunch: Big salad with homemade sesame dressing (mixed up sesame oil, rice vinegar, agave nectar, grated fresh ginger, wheat-free tamari, and grated garlic to taste), topped with sesame salt; fresh cherries

Salad and cherries

Snacks: Nuts, seasoned seaweed, and Oh, so much fruit. More than I can show you here, but among the bounty was more watermelon. Also, white peaches so ripe it’s making my mouth water to tell you about them. And more cherries. And so on. Plus a latte made with decaf espresso and homemade soymilk. (The soymilk maker is still in the testing phase. I’m working on it.)

peaches, watermelon, and soy latte

Dinner: Tamale pie. The plan was for chili, but I was waffling on finding a good vegan, gluten-free cornbread, and James suggested I just make some more polenta, add olives to the chili, and make tamale pie. Those of you who’ve been around a while know that James is big on suggesting yummy and time-consuming things for me to make, so I was happy to oblige with this relatively quick and easy dish.

Tamale pie

I also added some olive oil and a fair bit of garlic and nutritional yeast to the polenta before pouring it over the chili (which I dished into the baking dish with a slotted spoon so it wouldn’t be too soupy). The chili is based on the Moosewood recipe that Susan V. adapts here, but I left out the bulgur and used some olive oil in the preparation.

So there it is. There’ll be more Mom Food when this is over. I promise!