Tag Archives: meat

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.

bucatini casserole

Bucatini and sausage casserole

bucatini casserole

One of the dangers of cooking the way my mom does is that using up leftovers sometimes makes more leftovers, in an endless cycle. Over the years, I have had to break myself of some of her habits. There are things I don’t do that my mother does. Some of them are:

  • saving a small amount of vegetables from a dinner
  • saving any amount of food that we don’t like or won’t want as leftovers (most fish, for instance, just doesn’t keep well, in my view)
  • saving any leftovers in the fridge that don’t get eaten within three days

Don’t tell my mom that, okay? (Mom, you didn’t hear that, okay?)

One thing I do that mom does, and I have to keep it in check, is make a new dish out of the leftovers from something else. This casserole is a good example. A night or two ago, I made bucatini with a simple sauce of Italian sausage, mushrooms, and a jar of good tomato sauce. Contrary to my habit (and completely in line with my mom’s principles), I made more than we would eat, on purpose, because my kid was coming over to dinner, and I wanted her to have plenty of yummy food (and even to take some home if she wanted). What that ended up meaning was way too many leftovers.

bucatini casserole

We could easily have eaten that same pasta, just heated up, but I was in the mood to cook, so I tossed the pasta in a baking dish, mixed in some green olives (stuffed with anchovies, but any olives would have worked), topped it with some French-fried onions (bought at Ikea) and a shake of grated Parmesan cheese, and baked at 350F until the top was brown and the pasta was heated through (I’d say about 30-45 minutes). Essentially the same dish, but the crunchy topping made it feel like a new thing. Fortunately, we were hungry, and there’s none of this dish to try to figure out what to do with tomorrow.

breakfast

Pantry Cooking Project, Day 6

Just a quicky today.

Breakfast was my basic buttermilk pancakes (recipe below) and a ham-and-green-onion frittata.

breakfast

Lunch was the leftover rice from the day before and some of our farmer’s market bounty: strawberries and donut peaches.

lunch

Dinner was a fancy restaurant with a friend, so basically, I’m not doing all that well in my resolve not to spend much in restaurants this month. Oh, well.

Money spent on groceries: $16.25 (project total $55.86)
Money spent in restaurants: $55 (project total $92.76)
Food gifts received today: $0 (project total $17)
Things we’ve run out of: Mayonnaise, ice cream, hamburger patties, pork chops

Simple buttermilk pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
Dry ingredients
  • 1 cup flour
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • dash salt
  • 1-3 Tbsp sugar
Wet ingredients
  • 1 cup buttermilk (I use the thick Bulgarian kind; it makes a difference)
  • 1 beaten egg
  • 2 Tbsp melted butter, plus more for the pan
Instructions
  1. Combine the dry ingredients with a fork in a small mixing bowl.
  2. Combine the buttermilk and egg in a small bowl and add all at once to the dry ingredients. Stir until the batter is smooth.
  3. Stir in the melted butter.
  4. Fry the pancakes in melted butter. If you're unsure how to cook pancakes, leave me a comment, and I'll be more specific.

 

Pantry Cooking Project, Day 3

Growing up, our beverage choice at dinner was usually water or water. We drank a lot of water in our house. Sometimes there was juice or milk at breakfast or lunch, and in the summer, Country Time lemonade or instant Nestea iced tea (you do know to boycott Nestlé, right?), but usually, it was water, and it’s still my favorite beverage. Preferably cold with no ice, but I’m pretty flexible. Am I the only one who sees people using a garden hose and wants to go over and get a quick drink? Yeah, probably the only one over the age of seven.

Anyway.

These days, I still mostly drink water, but I’ve gotten in the habit at The Best Job Ever of buying a drink in the afternoon: usually sweet, usually caffeinated, usually cold. Today, it’s jasmine and honey iced tea with lychee jelly. Delicious. But I want to see about moving to homemade drinks for my afternoon treat. One of the main reasons I don’t do that is that I don’t want to deal with washing out a container, but maybe I can find one that’s wide enough that I can just wash it the way I would a drinking glass. I’ll be on the lookout.

Possible afternoon bring-along drinks:

ice water (feels like more of a treat than just water from the tap)
sekanjabin
sweet iced tea
chia lemonade or other chia drink
V-8, tomato juice, Clamato (all faves, but in hot weather, they don’t tend to satisfy thirst as well for me)
[your suggestion here]

Food today:

Breakfast was delicious. Frozen O’Brien potatoes fried in oil; eggs over easy; a little sriracha; a cup of V-8; some yellow pepper strips.

breakfast

Lunch was an embarrassment of food in packets. I had taken some ham out of the freezer to make sandwiches with, but it wasn’t thawed yet when I went to make my lunch in the morning, so I just grabbed some stuff to take.

lunch

Dinner was some really amazing cheeseburgers, with those awesome homemade buns. Mom often thinks we’re not eating enough meat, so she sends us boxes of meat from Omaha Steaks. These are their burgers, topped with melted Swiss cheese and caramelized onions. Usually, I eat half my burger and give James the other half, because I’m just not all that into big chunks of meat, but this time, I ate the whooooooole thing, and it was just. so. good.

dinner

Money spent on groceries today: $0
Money spent in restaurants today: $2.99 (project total $11.52)
Food gifts received today: $0 (project total $17)
Things we’ve run out of: Mayonnaise, ice cream, milk, hamburger patties

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.