January 29, 2013 7 Comments
I’ve posted several accounts of our family meals that are all-vegetarian or include a little fish. That’s the way we eat normally, and it’s the way we ate during most of this four-week period, but this was one of the rare times when we purchased some chicken to eat at home and ordered some in a restaurant, as well as eating quite a bit of ham at a party. You see, we aren’t strict vegetarians. We believe that eating meat infrequently is better for our health and the environment, but we like to be flexible. Sometimes it’s more polite to eat some meat than to make a fuss about what we’re served as guests. Sometimes we’re away from home and need to eat in a restaurant with limited options. Sometimes one of us feels a craving for a particular meat, and because of our generally healthy metabolisms we believe that our food cravings are a sign of genuine physical needs. Sometimes we eat meat just because it tastes good–as is the case with the incidents here! Moderation in all things. This four-week menu is still mostly vegetarian. I plan our menu for dinner every night and lunch on days when there’s no school. Daniel cooks on weeknights, and I cook on weekends and days off, because he works from home whereas I don’t get home from work until just before dinnertime. Week One:
- Lunch: Leftover Apricot Lentil Soup, cheese, and crackers.
- Dinner: Salmon Tetrazzini made with canned salmon, whole-wheat pasta, and frozen peas. Side dish of canned pineapple. Tetrazzini is just about the only recipe for which I can be bothered to make a white sauce, a task I find annoying but worthwhile for this deliciousness! My tetrazzini recipe came from a magazine years ago, probably Redbook; it called for turkey, but at various times I’ve made it with salmon, tuna, tofu, or vegetables in place of the turkey.
- Monday (New Year’s Eve):