Bring Back the Meat
After a couple weeks going primarily meatless, I must admit I needed it back in my life. I craved non-plant protein. Moderation is important and balance is key, so I’m glad we found meals this week that incorporated meat, but also included some of our staple flavors, ingredients, and general vibe toward healthy meals.
Plus, we threw in a pasta because it was filled with broccoli. Balance!
Let’s get to dinner.
One-Pot Gingery Chicken and Rice with Peanut Sauce
Recipe by Molly Baz for Bon Appétit, right here.
Look no further for a one-pot meal that’s got it all in terms of flavor, texture contrasts, and leftovers for days. I’m now officially a medium-level fan of skin-on chicken thighs, which used to be a “no, thanks” item on my list. But thanks to this dish, they’re not so bad and perhaps even a bit yummy.
The peanut sauce is the star here and the rice is a close second thanks to the crispy pieces I scraped off the bottom of the pan (sounds gross, tastes delicious). Cold, crunchy cucumber slices round it out and provide a great balance; this is a savory meal and the cold cucumber is the perfect complement. And final bite.
Crispy Chickpeas With Beef
Recipe by Mark Bittman for New York Times Cooking
For a dish that sounded so basic, I have to admit it brought a lot to the table. We opted to use ground pork instead of beef, just for the fun of it, and I do think that helped amp up the flavor. We also used leftover rice from the night before, instead of fresh, so that flavor contributed as well to create a really delicious, low-key meal.
The prep time was minimal, the ingredients few, and the final plate? Simple, yet complex. Savory with a little spice; a great weeknight dinner. Plus, the leftovers made for a joyful lunch at work.
Ground Beef Taco Salad Bowls
Recipe via The Lemon Bowl, right here.
Taco salads seem to be the best excuse for having all of your favorite taco toppings in a bowl and call it healthy. Because lettuce! Obviously, it’s easy to make a taco salad has health-forward as you wish, but it’s equally easy to slip into the comfort of taco land and pile on the toppings, cheese, guacamole, you get the picture.
We aimed for semi-health this time around with a base of chopped romaine, chopped tomatoes, onion, jalapeños, and some requisite tortilla chips. Crunch isn’t optional for a taco bowl. The meat was a mix of ground pork and organic refried beans which turned out to be way more delicious than we anticipated. We didn’t plan to mix the two, but alas, it happened and a delicious creation was made.
Taco bowls are a great way to change up your taco night and have a lot of yummy flavors in one bowl. And besides, you could just put everything in that bowl on top of tortilla chips and voilá! Nachos. ;)
Sausage and Peppers Pasta with broccoli
Recipe by Kay Chun for New York Times Cooking
For all of the times I say we’re skipping pasta this week or that week, the days when we do include it have become sacred. I look forward to these meals so much. I specifically pick recipes that are a joyful combination of flavors that make me overly excited for dinner time and proceed to think about the dish for days afterward. I already miss this meal!
This dinner was exactly what I was craving: meat, veggies, pasta, and plenty of Parmesan. A terrific combination! And honestly, every time we try a new take on the classic “sausage and peppers” I love it even more. Throw in the broccoli and you’ve got yourself a fairly healthy meal! It’s all about balance; a theme in food (and life) that I will forever support.
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As always, please let us know if you have any questions about our meals.
Enjoy!
