Eating Muster: Pork and Chicken

No food snapshots this week…I’ll do better next week.

Week 3:

The Old:

Chicken Fajitas –
Turns out my mom hasn’t put up a recipe for this. <dramatic sigh> I’ll do up a recipe post for this sometime in the next few weeks. We used the leftover peppers/onions for putting on top of hot Italian sausages (for which I forgot to buy provolone or mozzarella to melt on top).

Coconut Curry with Chicken-
We cook this (or some similar variation) pretty often. Basically it’s meat, rice, coconut milk, curry powder, fish sauce, ginger, and whatever additional ingredients are in the fridge. I used spring garlic and cashews. Also recommended: green onions, cilantro, lime, bell peppers, onion, basil.

We also had the third portion of the meatballs (as Swedish meatballs again) and I think we ended up grabbing Noodles&Co. for one of our dinners (BBQ Pork Mac&Cheese for the both of us).

And the New:

Pork Chop with Chive Butter and Balsamic Roasted Onions –
This was pretty darn yummy. I roasted up some potatoes with the meal, and did one onion and one shallot (with some fig balsamic).

Doro Wat –
I picked up some Berbere from Old Town Spice Shop (who I love x infinity) so I decided I’d try this out. I cooked up some quinoa to go with it (also a first) but it really needed the injera. I also wish I had a bit more time to let the whole thing stew, but I threw it together in about an hour instead. I also chopped up my eggs. Chicken breast, hard-boiled eggs and quinoa? Insane amounts of protein.

I also cooked up steel-cut oats for the first time ever. It was pretty tasty.

This next week I’m going to try to avoid bread and pasta. I can go a week without Bunnies&Cheese, right?

2 Responses to “Eating Muster: Pork and Chicken”

  1. Oh man, I haven’t had Ethiopian food in forever, and Doro Wat is probably my favorite thing ever. I’m pretty jealous.

    Reply
    • It’s been a while for me too. I typically go for lamb dishes (I think it’s firfir that has even more injera mixed in with lamb and spices and whatnot), but this was super easy to make and it was $5 for a jar of the spices. I just wonder how hard it would be to make injera, or if anywhere in the area even carries the flour. It definitely needed that sour flavor.

      Reply

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