By islander March 27, 2023 6:48 am Category: Food & Beverages (0.0 from 0 votes)
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Marcy Wheeler gives us some very good ideas for meals that sound delicious “and” they are good for you !! 👍
It’s been quite a while since I posted an open thread around an open question, like what are you reading, or what are you streaming or podcasting.
This time I want to ask what are you cooking, since even more of us cook than read and/or stream – even if cooking for some of us is nothing more than preparing a Cup-O-Noodles.
The topic occurred to me as I wandered the internet looking for recipes for a Lenten meatless Friday supper. I’m a long-lapsed Catholic but I still observe Lent this way.
My youngest who vacillates between agnosticism and atheism, asked me once why I still gave up some non-essentials and/or observed meatless Fridays. I told them it was one way in which I recognized my privilege – I can choose to forgo something when many people have no choice but to go without.
It’s also one of the ways I can consciously reduce my carbon footprint, recognizing not only the privilege of conspicuous consumption and its burden on climate, but actively practice a habit on which I should and will expand.
Meat production is carbon intensive, there’s just no way around it. If I want to be more aggressive about reducing my CO2 production, reducing meat in my diet is a big step in the right direction.
Animal protein is also not good for one’s health. I really don’t want to take my spouse to the ER again for another euphemistic “cardiac event,” thank you.
Nor do I want to be the reason why children are injured or killed in the work place in states like Arkansas where child labor has once again become acceptable. (Thanks, Gov. Sarah Huckabee Sanders, for that new spin on “chicken fingers.”)
Yet I admit I’m an omnivore. I can’t see myself ever completely giving up a juicy rare steak, crispy bacon, or plump and tender poultry though I’ll eat less of them. I’ll be in line when lab-grown meat finally becomes commercially viable as a replacement for our current meat production. It hasn’t yet arrived and may not for some time.
But I can cut back on the number of meals based on meat and I can stretch what meat I use. This past week because of Lent I focused on a meatless Friday meal.
I’ve got lots of different whole grains in my pantry and a mess of canned tomatoes. When I ran across this recipe for a North African barley-tomato soup, I ran with it.
Holy wah! It’s easy and tasty even with a few tweaks – even faster with an Instant Pot pressure cooker.
I found the recipe in The New York Times (I swear Cooking is the Grey Lady’s only reliable section):
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