Aaron’s move, meat edition
After last post, reader Lia thoughtfully provided me with a link to Twelve Steps to a Better Pasta Salad. Their suggestion of a cold peanut noodle dish is an excellent way for Aaron to make his excess peanut butter work for him. I’m ashamed that I didn’t immediately think of that myself. This particular recipe is served with cooled chicken breast, which also knocks an item off Aaron’s list. Thanks, Lia!
When it comes to ground turkey, my favorite application is chili. When I eat a burger and it doesn’t taste like beef, I feel cheated. But chili’s bold flavors make turkey chili virtually indistinguishable from beef chili. And Aaron’s ingredients list is packed with chili staples: onion, garlic, chili beans, tomato sauce. And chipotle peppers are my favorite chili seasoning. They offer a smoky, earthy heat.
To squeeze mileage out of a ten pack of chicken, I’d recommend chicken kabobs over rice, chicken salad sandwiches served in a pita, fried chicken tenders, and a chicken stir fry. Kabobs conventionally invite a marinade to the party, which results in flavorful meat. A vinaigrette made of olive oil, balsamic vinegar, and mustard makes a good marinade. At its simplest, chicken salad requires chicken, mayo, salt and pepper. But given Aaron’s available ingredients, I’d throw in pistachios to add a textural contrast. Chicken cut into tenders, seasoned with salt and pepper, dredged in flower, and then fried in a quarter-inch of oil will generate a quick, hot meal. Marinara sauce makes a perfect dip. Chicken stir fry invites Asian flavor to the party, which brings variety to the chicken dishes. A little soy sauce and powdered ginger will perk up pan fried chicken, onion, and pepper.
Those are my thoughts so far. Good luck with the move, Aaron.
