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Posts Tagged ‘veggies veggies veggies’

I still feel like I’m on a ship. Sometimes the seas are smooth, othertimes the waters are choppy and nauseating. Still others, the storms pummel the briny deep into great stomach-churning, heart-jolting valleys and peaks and I’m not sure whether my body or mind will break first before I am swallowed by the foaming depths. Every day, the wide indifferent ocean stretches to the horizon on all sides and I don’t know how long it will take to reach the shore. I do not like boats or water or the thought of nameless shapes shifting in the void below. Small — but significant — comfort to know that you’re out here too, guiding your own craft through the murky waves.

What better way to deal with such a mental state than to talk about food? I mean, what’s more basic than food? We all need it, for survival, for comfort, for distraction, for pleasure.

Of course I’ve been craving carbs, and making rice and noodles and various nacho-like concoctions with abandon. Well, not abandon exactly because I am conscious that finding replacement carbs may not be as easy as I’d like.

The surprising things on my quarantine cravings list? Raw carrots, celery, and bell peppers. Perhaps I can attribute these desires to the gargantuan vats of Hidden Valley Ranch dressing I am using as a veggie dip. But I think it’s more the potential scarcity of fresh veggies – or, if not the veggies themselves, but my ability to access them. I bought two one-pound bags of carrots right as self-isolation was beginning, in the second week of March. And then on my most recent trip to the store, I bought a third. (I recognize that this must sound absurd to those whose families include more than three humans.) I think I am halfway through the second bag; I used a good half of the first bag to make mirepoix, which I froze for future soup-making.

It is just past breakfast time, now, and I am already thinking about a tidy plate of crunchy carrots and my last stalk of celery. Stranger than this, I find myself craving these veggies but then… not eating them. A self-rationing, I guess. Are these the last carrots I will be able to get? I clicked IMMEDIATELY and FORCEFULLY away from the one article I saw that said the food supply chain was not as sturdy as we all think it is, so I don’t know if it was a breathless panic piece or something more reasonable. But I am always worrying that something will be the last. My daughter is eating a rotation of PB&J sandwiches and Lunchables each day, and when I noticed we only have two of the latter left, I dutifully put it on the grocery list. But… when will I be able to get groceries? And, when I can, will there be any Lunchables?

Best not to think about the worst case scenario, and just move forward as planned. Add things to the list, assuming I can get them – if not immediately, then at some point.

Lettuce is also, for similar reasons, on my cravings list. Oh how I long to cut a quarter of a nice, crunchy, nutritionally vapid globe of iceberg lettuce and, yes, drench it in ranch, and eat it without a care! But I do care. And I am saving our iceberg lettuce for tacos.

What are you craving the most, during this strange period of isolation?

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Let’s talk about food!

Note: Combining salad and tacos is becoming a regular pastime of mine, I see. And I am HERE FOR IT.

Note: I have had this on my To Eat list for a very long time. It sounds slightly… off-puttingly-sweet to me? But I think if I add some broccoli and maybe some rice it should be good.

Note: This marinade sounds super good. And I have a bunch of pork chops in the freezer just begging to be eaten.

Note: We haven’t had this in a long time, but it was so good the last time I am wondering why I waited so long? Per usual, I will be amping this up with extra veggies.

Note: I can’t remember, but I think last time I turned this into a stir fry? Whether I did it or not, I plan to do it THIS time.

Note: I may or may not make a Greek salad to go along with this chicken. Lots of leafy lettuce with some cucumbers and onions (and tomatoes for those who eat such things) and maybe some avocado and maybe some Kalamata olives? Sounds pretty delicious to me.

Note: I haven’t made anything in the instant pot in a long time. Perhaps this yummy sounding chicken will get me back in the groove.

 

What does your weekly menu look like, Internet?

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While I really want to continue with the Salad Theme, I may be over-salading? So there is only one – nope, two, I couldn’t resist – on the meal plan for this week. Let’s try

Note: This sounds… like not something I would eat. But it’s DIFFERENT and it has a white balsamic dressing, which sounds very tempting.

Note: THESE SOUND AMAZING. All the tacos, all the time.

Note: YUM.

Note: I will be not eating the chicken and instead loading it up with bell peppers, which are clearly on my Desert Island Food List.

Notes: I successfully ate chicken at my dinner party (no barfing!), so I am ready (I think?) to stick my toe back into the chicken water. Which sounds gross. Don’t bathe in chicken water. But this seems like a good, gentle re-entry back into chicken-ism. I will make black beans on the side, just in case this is gross.

Note: Two curries in one week?!?!?! Am I INSANE?!?!?! Perhaps, but I do not care.

  • Out for a Mother’s Day Treat!

Note: We will probably go to my favorite Mexican restaurant so I can gorge myself on cheese and chips and hot sauce.

What are you eating this week, Internet?

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Another Tuesday, another list of delicious meals I am eager to eat and not as eager to prepare!

My lovely mother-in-law got us a gift subscription to Bon Appetit a while back. I love reading through it, but it’s rare that I find a recipe that speaks to me enough that I want to make it. But we finaly got around to reading a recent issue and it really pulled out all the stops! My husband and I found three whole recipes to cut out and save. The theme for this week is, once again, veggies! Lots of bell peppers and lettuce. And hopefully a whole lot of flavor.

  • Balsamic Pork Tenderloin:  https://addapinch.com/balsamic-pork-tenderloin-recipe/

Note: I never remember that Tuesdays are awful, from a timing perspective. We get home late because Carla has A Sports Activity and she’s always cranky and exhausted so I need to put her dinner in front of her immediately and then throw her in the bath and then put her to bed. Which leaves very little time to prepare dinner for myself and my husband. So tonight I am making this crockpot meal that requires next to no prep and only needs me to chop and caramelize some onions once we get home. AM GENIUS.

Note: This is a new-to-me recipe, but my husband picked it out and it sounds delicious. You know I love a good stir fry. I am going to add some bell peppers, onion, and maybe some broccoli to the mix to make it less shrimp-centric. Also, I am not sure about using two whole tablespoons of fish sauce, per the recipe… Fish sauce, like Chinese five spice, caraway seed, and anise seed, is one of those flavors that hits me REALLY hard, even in small amounts. So I may end up replacing some or all of it with soy sauce.

Note: Another new recipe! I am giving this one the side-eye already because I don’t typically cook with orange. Don’t get me wrong, I love citrus! I am happy to use lemons and limes in my recipes anytime. But… orange? I mean, in bakingoccasionally, sure… But with fish? Well. I am always interested in new ways to make fish and this sounds really fresh and flavorful. I have no idea where I will get a single clementine, but I do enjoy a challenge.

Note: Mozzarella was on sale at my grocery store last week, so I bought some and then realized I didn’t know what to use it for. NOW I DO. I am super excited about this salad, although you know there will be no tomatoes on my portion. I am marinating chicken for my husband and cooking shrimp for myself. PUMPED.

Note: I am totally going to eat black beans instead of chicken and I CAN’T WAIT.

Note: This marinade is super yummy and I think it’s good to have an easy meat-plus-veg dish in the rotation.

  • Out

 

What are you excited to make for dinner this week?

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Apparently, planning and executing an extravagant dinner party does not mean you get to SKIP making dinners for your family the rest of the week. Shock!

We are having a lot of vegetables this week:

Notes: This is just lettuce with avocado, bell peppers, and corn. I will put black beans on mine for protein and my husband will do chicken “marinated” in taco seasoning.

 

What’s on your menu plan for the week?

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