Now, just a quick note on meat meals vs meat-less meals. I was raised in a house where there was ALWAYS a meat-based protein at dinner. It was usually chicken, pot roast, bacon or breakfast sausages. Ha, yes, these were the protein food groups in my home because mom didn’t like fish or seafood (or any other game etc), and dad had a lot of cooked-till-grey-pork-chop experiences, so in general, our options were limited Today, as an adult, I am much more inclusive. There really isn’t a protein that I don’t eat, though, now that I’m a Jew, pork and bacon is just for holiday menus (Christian ones, obviously), and restaurant dining (strangely, for some reason I can get away with bringing home proscuitto). In general, my pattern is mainly fish and poultry, with one red meat option once or twice every two weeks, and one or two non-meat meal in the week. Is this a health-based decision? Not necessarily- it’s honestly for about finances. Meat is expensive, and when I have tenderloin or fresh halibut on the menu that week, I feel a need to balance things out so that I don’t completely abuse the budget.
So, having said that, this is what I ended up with last night. I served this with a beautiful green salad with housemade French dressing and a loaf of bread for dunking. This is what I did: