Slice it.
For fajitas. On salads. On the rice instead of beside it. You can halve the serving and no one will ever question it.
Cut the amount called for by half in all soup and casserole recipes. If it doesn't work with that recipe, you'll know not to do it again. It almost always works just fine. In soup, whole grains can make up for the texture loss. Barley is always a good bet. It absorbs the flavor of the broth well, and remains far firmer than the veggies.
Buy an electric knife.
Chicken breasts are huge, but everyone thinks they need a whole one. My little sister taught me to slice through the wide part. Like a sandwich bun. It takes some finesse, but no one knows I do it. The flavors absorb deeper into the chicken as well.
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