What have you been eating, drinking, and cooking?

This week I iterated on my recipes from last week, while also cutting down on overall meal size to reduce food waste. Previously, I'd posted about how my eating habits had changed and I was eating more often at my office and only really eating dinner at home. However, I was still cooking recipes as if I'd be eating both lunch and dinner at home. This led to a lot of food waste as I'd only eat about half of the food I'd cooked by the end of the week.

Both meals will use:

• 1lb chicken (pref. thighs) cut into cubes
• 1 head of broccoli cut into florets
• 2 carrots cut into pieces. For the salsa verde, I cut into rounds, for the gochujang chicken, I julienned.
• salt/pepper

For the Chicken Salsa Verde, you'd also need:

• 1 cup salsa verde
• garlic powder, onion powder, cumin, oregano

You can then pressure cook chicken with salsa for ~10 minutes, vent and then shred the chicken, add the broccoli and carrots and sauté for a few minutes.

For the gochujang chicken, you'd also need:

• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp minced garlic (or garlic powder too, I used this)
• 1/4 cup of water or chicken broth.
• you can also add 1 tbsp honey and 1 tsp ginger but I omitted these since I didn't have them.

This is a bit more involved as you'd need to marinate the chicken first. Mix the gochujang, soy sauce, sesame oil, and garlic with the chicken and marinate for however long you'd like. I did ~24 hours. Pressure cook the chicken with 1/4 cup of your liquid from above for ~6 minutes. Vent and then sauté with carrots and broccoli for ~3 minutes.

For both recipes I prioritized reducing food waste while preserving a pleasurable texture when eating days later. It worked pretty well last week, I did make some mistakes here and there so I'd need to make some small adjustments.