Born (and Fed) in the U.S.A

Siân is in her third trimester of pregnancy. She feels like a whale and she is also nauseated a lot--still! I was the same: I was sick for the whole nine months during every one of my six pregnancies. After a couple of months into the first pregnancy (with Siân), I had developed a system of knowing when to vomit in the morning in order to reduce the overall nausea I felt throughout the rest of the day, and I did this with every pregnancy thereafter: after I woke up each morning, I waited until the time was right, quickly slugged down a large glass of cool water, and then activated my vomiting muscles (while I don't usually brag about this particular talent of being able to isolate the vomiting muscles, I feel it should be mentioned, if only once). When done quickly and before I ate anything for the day, the water simply came back up without any additional...seasoning...and I had the comfort of not heaving on an empty stomach. 

I know. TMI. But whose blog are you reading?

Siân hasn't taken the daily morning vomit path. Instead, she feeds her cravings in order to reduce the nausea. Sometimes, only root beer will dampen the urge to spew; sometimes it's orange juice; sometimes it's Twizzlers. 

Anyway, that was the long way around to saying that I do most of the cooking when it comes to the evening meal because Siân doesn't have the stomach for it, nor the energy. Siân is very grateful, and it has forced me to cook way more than I had been doing because I now have more people to feed on a daily basis. Before, when Joseph, Gary, and Elannah were mostly fending for themselves and it was often only Husband and I hungry for dinner, it was a little too easy to just get takeout. Cooking for the family is definitely an improvement for our bank account and our health.

My kids grew up eating a wide variety of dishes because that was my way of traveling without getting on a plane. Searching up new recipes and learning the cooking traditions of other cultures was also a way to get myself excited to cook meal after meal. I think I tried a two-week meal rotation once, but it only lasted for the first two weeks because I couldn't fathom eating those fourteen meals over and over and over. My palate demands variety.

While my kids are all right with trying new foods and have slightly more enlightened palates than their peers, I think the girls's spouses (and one soon-to-be spouse) are quietly worried about what I'm going to be making when they're invited to dinner. To a man, they all grew up eating pretty typical American fare, so when they're confronted with some exotic noodle dish like pad thai or baked potatoes with tuna-mayonnaise and baked beans as toppings (so English!) or an Indian curry, they are cautious. Fortunately, they fear offending me more than they fear trying something new (not that I would be offended, because I truly love each of them more than I require accolades for my cooking), so they'll gamely try anything once before they go back home and eat what they really like. They've even surprised themselves by really enjoying some of the things I've made (sushi bake, for instance, has become a real hit!). 

Siân's husband, Nathan, also grew up eating typical American dishes, so living with us and having me cook whatever strikes my fancy--and it's not usually what he's accustomed to--has been a little hard on him. He's a lovely young man, and he's not horribly picky, but I think that every evening for him is a bit of a worry as he wonders what he'll be confronted with this time. Not every recipe I try is a winner in my books, either, which makes it doubly tough for Nathan. But he neither complains nor make demands. If he just can't stomach what I have made, he will, without fanfare, fend for himself by making something else (usually pizza rolls or frozen taquitos). 

In honor of Nathan's grace and kindness, I decided to re-explore American dishes for a while, so I've made a lot of American-style casseroles and whatnot lately. I made American-style goulash in the Instant Pot the other day, and I thought it was very, very much like a yummy spaghetti bolognese (but with penne pasta), but I think I'm the only one working through the leftovers, for some reason. Hey, it's something to pack in my lunch for work, so I'm happy.

The most popular American dish I made recently was Jack Cheese Casserole, which is a recipe I included in the cook book I put together of our family's favorite recipes that I give to my children as they move out of the house, and which Siân has told me has become a favorite with Nathan and Tyler (recipe to follow). That casserole was gone the same night, with complaints that there weren't leftovers. 

I did try a recipe for Crack Chicken, but that wasn't a huge hit (though there is nothing wrong with the recipe). I had a lot of leftovers that would have gone uneaten, so today, per Husband's suggestion, I added some of the ingredients called for in our family's perennial favorite, Pampered Chef Turkey Ring (fresh parsley, celery, dijon mustard, dried cranberries, slivered almonds instead of walnuts, crescent roll dough), and salvaged the unpopular leftovers.

The quintessential American food, cheeseburgers, always makes everyone happy. I gently mix ground beef with salt, pepper, garlic powder, and a little bit of Worcestershire sauce to loosen the mixture a bit and make it easy to flatten. Then I create very thin meat patties and fry them, like a smash burger, and top them with cheese. I make fry sauce as a toasted bun spread and serve it all up with the traditional cheeseburger toppings (tomato slices, Iceberg lettuce, sliced onion, and dill pickle slices). 

I'll keep making American food for a while. Then, just when Nathan is getting all comfortable, I'll hit him with something deeply unfamiliar, haha!

This recipe is so typically American it turns your blood red, white, and blue. Bring this to a potluck and everyone will beg for the recipe.

Jack Cheese Casserole

Serves 8

8 oz corn chips (Fritos) (Siân uses tortilla chips)

2 cans tuna packed in water, drained

2 (12 oz) cans cream of chicken soup

1 (14 oz) can evaporated milk

1 large onion, diced, or 3 Tbsp dehydrated onion

1 (4 oz) can diced green chiles

1 pound grated Monterey Jack cheese (cheddar is also really good)

1. Preheat the oven to 350 deg. F.

2. Spray the bottom of a 9-inch by 13-inch baking dish with cooking spray. Spread the corn chips evenly in the dish. 

3. In a frying pan, saute the onion until soft (if using dehydrated onion, skip this step and simply mix the dehydrated onion in with everything else). Mix together the onion, tuna, soup, chiles, and evaporated milk. Pour the mixture over the corn chips.

4. Sprinkle the cheese on top of the casserole and bake, uncovered, for 25 minutes.