Menu Swap: July 7th

I find it funny that I take my time planning a menu and then I end up, close to subsistence day, altering it a little. Eventually, it changes a little more before turning around entirely. Why? I don’t know. Perhaps it’s a cooking method or style that never flows correctly or seems to not be the way I originally intended. Or that I’m merely just a perfectionist and if something doesn’t look right, I won’t have it. The hours pass before I finally see a menu that satiates the chef within.

I find that I struggle a ltitle with adding meat back into my menu; after all, I was vegetarian for three years. I’d assume that would be a hard habit to break. I mean, I want to add meat into everything but I do believe there should be a substantial balance between fish, meat, vegetables, and beans. There should be a carbohydrate, a protein source, and an accompaniment to each meal. The carbs can be either a grain, potato, or bread product. The protein can be either meat, fish, soy, legume, an adequate hardy vegetable like eggplant, etc. The accompaniments could be anything - nearly anything to your heart’s absolute desire. I’ve decided to follow a Mediterannian diet, focusing on fruits and vegetables with the addition of meat here and there. I think that works for me just nicely even though I now crave chicken or pork; but, I still lust after my beans. I love beans. They’re so good for you! If only my darling would find them more appealing. Ah, well. C’est la vie. I’m also trying a new fish - swordfish - since it was on sale. The fish monger gave me an extra piece too since the steaks were so small..despite it being the intended ounce. Hey, more room to experiment, eh?

This week the menu is a little on the zesty side, including a Thai happy stir-fry day, Texas flares, my beloved Cajun and an original Caribbean recipe. I’m trying to be more creative since I’ve decided to write a cookbook or attempt one. I’ve been encouraged by my family and friends, considering my blogging efforts, so I’m up for the challenge. Second passion to my cooking is writing so it shouldn’t be extremely difficult. The ingredient of the week is raspberries, which I do have a few baking recipes in mind to attempt. I did master a fabulous corn muffin recipe which I will add eventually with some other slackers. It’s just that I get so tired after spending 6-7 hours in a hospital, walking to and from, and then coming home to make dinner followed by food for the next day. I get sick more often but I’m in a hazardous environment at the hospital since I feed my grandmother foods that contain gluten.

Honestly, what can I really do?

The week is hosted by Cheryl at Gluten Free Goodness. Thanks for hosting and picking a scrumptious ingredient!

Menu Swap for July 7th
Monday - Greek
Lunch - Marinated Salad
Dinner - Briami with Risotto ala Greco

Tuesday - Caribbean
Lunch - Green Banana Salad
Dinner - Ponta Negro Stew

Wednesday - Cajun
Lunch - Sweet Potato Salad
Dinner - Meatless Jambalaya

Thursday - Thai
Lunch - Stir-Fried Pumpkin version 2
Dinner - Cashew Pork Stir-fry

Friday - Tex-Mex
Lunch - Huevos Rancheros over hominy
Dinner - King Ranch Bean Casserole