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Posts Tagged ‘picky picky’

My dad and I used to go out for pizza to this little pizza joint on the edge of town when I was a kid. They had the best pizza. But one day, the pepperoni (my favorite pizza topping) developed this weird smell. No one could smell it but me, and my parents frankly thought I was ridiculous. But to me, anytime I was around pepperoni – there or anywhere – I was overpowered by this sharp unpleasant nearly unendurable scent. The upshot was that I couldn’t eat pepperoni – or pizza – for A Long Dark Time. Years, maybe. So long that the pizza joint got turned over to new owners who transformed it into a rather seedy bar.

I have since come around and pepperoni smells wonderful once again and remains one of my favorite foods. The point is that I am not unfamiliar with being put off by certain foods. It’s happened before with ground beef. Perhaps it has even happened, years ago, with chicken; I can’t remember. But I’m off chicken currently, and it’s cramping my style.

Last week, I ate some leftover chicken paprikas and got a weird piece of chicken in my bite. I tried to keep chewing it, which was a bad plan, and ended up gagging into the sink and washing the rest of my paprikas (a much beloved and comforting food!) down the drain. BOO. And now I am queasy about chicken.

CHICKEN. I cannot stand the thought of it! It makes my face scrunch up and my stomach heave just to write the word on this page! And yet… how will I live without it?!?! Probably 80% of my meals revolve around chicken!

I am not opposed to eating vegetarian-ish things. But my husband needs Meat. I make him a beautiful butternut squash soup and he says, “where’s the protein?” He has gone All In on the Protein At Every Meal deal and I try to live up to my role, in his eyes, as Protein Provider.

We could have a lot of fish. But I like to buy fresh fish (am spoiled) (also my husband is spoiled and swears that any fish not fresh off the fishmonger’s ice tastes fishy) and also fish is expensive. I like to admire the beautiful snow white flesh of the halibut but I am loathe to spend $24 a pound for one dinner. Let alone more than one dinner. No thank you.

We could eat various other meats. But I am going to be honest with you here, I can only eat so much beef. Tacos, yes, maybe once a week (although they are not conducive to my Healthy Eating plans; if I’m going to eat one taco I’m going to eat six and I’m not even joking). Chili, fine. But it’s not a weekly kind of meal. Filet mignon, okay, once in a blue moon (expensive; finicky and oil-splattery to cook). Other cuts… just don’t appeal to me. I’m not a person who enjoys things that are shaped from ground beef – outside of hamburgers, that is. I won’t do loaves or balls sculpted out of meat, no thank you. I mean, I could probably do a pot roast now and again. But that’s a labor intensive affair right there. I am all about the easy meals. Same goes to beef burgundy or beef stew, by the way. Fajitas, but with steak? Meh, but maybe. That’s about it, folks.

This leaves pork. I do enjoy a good pork. Har har. I can do chops and tenderloin just fine. But… I just don’t think I could come up with enough variety. It’s not quite as versatile as that veritable blank canvas of foodstuffs, the boneless skinless chicken breast. I guess we will find out.

(If you are thinking, “Wait a second there… you have named literally three types of meat when there are MANY MORE OPTIONS AVAILABLE TO YOU! Turkey! Duck! Rabbit! Veal! Venison! Buffalo! Ham! Boar! Game hen! Sausage! Lamb! Shellfish!” Well then perhaps you have underestimated my ability to be squeamish about nearly everything on earth.)

(Neither my husband nor I eat tofu or any other plant-based protein substance. I know. We are lame.)

Well, despite all these crazy restrictions, I have managed to scrape together a week of meals that sound pretty appealing. And, most importantly, chicken free.

Dinners for the Week of January 8-January 14

Note: This is a new-to-me recipe but it sounds scrumptious. I haven’t decided if I will make this with beef or shrimp yet. Probably I will end up getting beef for my husband and then I will just eat the veggies.

Follow Up: This recipe was pretty good. I did end up eating it without veggies, and we added a handful of broccoli to the peppers and onions. However… as with most things containing Chinese Five-Spice powder, I found this overpoweringly five-spicy. I knew going in that I find that spice to be a little cloying, so I halved it. But it was still too much. So if I make this in future, I would either not include it at all or put in something like an eighth of a teaspoon or less. Aside from that, this was super easy to put together.

Note: Yes, this is a recipe for chicken. I am going to use pork chops instead. (In actuality, I used pork tenderloin. What? I like to play it fast and loose over here.)

Follow Up: I ended up foregoing the zucchini; instead, I made the tzatziki sauce that went with the recipe and made a quick Greek salad with quinoa, tomatoes, cucumber, and red onion, drizzled with lemon juice, olive oil, and a splash of red wine vinegar.

Note: I’m not sure what to pair with this, as a side… Maybe I will do some black beans? A simple salad? This is going to be a game-time decision, if by game-time I mean the grocery store produce section.

Follow Up: The rub/marinade for this salmon is super yummy. The avocado cream is also yummy. But I don’t know if they are necessary together? The avocado cream felt a little superfluous, and it was so limey that it kind of overpowered the flavor of the fish.

I paired this with a simple salad: mixed greens, quick pickled radishes, green pepper slices, and a sprinkle of roasted sunflower seeds. Then I made this quick lime vinaigrette. The salad was honestly the star of the show. Next time, I might make more salad, slice some avocado, and put the salmon on top. Skip the avocado cream altogether.

Note: This sounds decadent and totally anti-diet, but it has shrimp, which I enjoy for two reasons: 1. They are fairly low-calorie, if that matters to you. 2. I can only eat four or five at a time, which helps with #1 and also ensures I don’t spend a billion dollars on shrimp. The bad thing about shrimp though is the de-veining, which is DISGUSTING. Let’s not even think about it for One More Second or we’ll be down another protein.

Follow up: My grocery store sells shelled, de-veined raw shrimp in a big two-pound bag. I wasn’t in the mood to spend $20 to experiment with shrimp, so I bought some raw shrimp from my fish counter. The fishmonger told me that they are the exact same shrimp from the bag, so it was a good way to test them out. And they were excellent. I rinsed them several times in cold water, just in case they were salty, and they ended up not being salty at all.

This recipe was very good, but pretty labor intensive. I made the cajun seasoning (even though I didn’t have white pepper — whoops) and then I used my immersion blender to puree the sauce so there weren’t any tomato chunks in it. And even though I used the same pot for the sauce that I used to sauté the shrimp and veggies, I still had that plus the pasta pot plus the big bowl I used to keep the cooked shrimp and veggies warm plus lots of measuring devices that I had to wash. It was very tasty. It made a TON of sauce, and I am not sure how it will be as leftovers. We’ll see, I suppose. Next time I would probably try to halve the recipe, and I would make sure to have skim milk on hand (I ended up using whole milk, which is what I had in the fridge).

Note: Sometimes cod is good, sometimes it is bitter. I do not know when or how to determine which kind of cod I will get. Perhaps I will choose an alternative – tilapia is my the chef’s favorite because it is sturdy while still flaky and has the uncanny ability to take on any flavor you apply to it; my husband the dining public prefer more expensive “less fishy” fish.

Note: This marinade is good on chicken, I think it will be just as good slathered on a tenderloin.

Follow Up: I ended up using this marinade on pork chops rather than tenderloin and it was delicious.

Note: I am still kicking myself for not saving the recipe for the first time I made salmon cakes. It did NOT include Old Bay, which neither sounds nor tastes appealing (to me), but it was easy and fairly yummy. I have a sneaking suspicion that I Frakensteined my salmon cakes from multiple recipes, so it can likely never be recreated. Oh well. This version – stripped of the Elderly Docks and parsley – should do.

There you go! A chicken-free week! I plan to get the salmon all at once and then maybe make the salmon cakes and freeze them? Does that sound too ambitious? Perhaps. And then I will get the cod/tilapia/what-have-you on Saturday and make the cod meal that night. The shrimp… well, I’ve heard that frozen shrimp is one of the Great Hidden Deals of the grocery store, so I may attempt to put that to the test. If so, I won’t need to worry about waiting a few days before adding it to a meal.

What are you eating this week, Internet?

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