I'm also trying harder for better distribution in our weekly meals. When we took cow out of our everyday dinner rotation, we ended up leaning on this little piggy just a bit too much--pork, spam, bacon and char siu. All of it supremely ono, but better moderation is key here, especially for Spam-I-Am.
Thus, I'm aiming for better balance among four legs/feathers/gills/plants for Monday through Friday eating. With that, here's what's cooking this week.
Now-Completely-Chicken-less Enchiladas. Instead of chicken, I'm using Spanish Rice as filling. This is the Plants meal. Livestock production generates 18% of the world's greenhouse gases, more than the transportation sector. While we're not ready to be weekday vegetarians, this is a start.
Pollo Nonna. Feathers Meal #1. Yes, it uses bacon, but only 4 strips as a flavoring element. We are going for a happy medium and not utter food austerity.
Teriyaki Chicken. Feathers #2. This is one of my go-to comfort meals. One pan, one rice cooker, one bowl of salad and everyone is happy.
Misoyaki Butterfish or Salmon and Edamame Rice. Gills. If butterfish is fresh and doesn't break the bank, I'll get some. Otherwise, it's flash frozen salmon. My mother-in-law is visiting, and this is one of her favorites.
Food Lab Friday
Shawarma Lamb and Couscous. Baa-baa-black sheep, aka, Four Legs, will be used to flavor, rather than as a centerpiece. The start of this meal is a recipe from Sunset Magazine. I'll be reducing the amount of lamb, and adding red peppers, probably green beans or maybe cucumbers. It looks like a stir-fry with Mediterranean ingredients and couscous instead of rice.
Eat Well. Be Well.