One Year Of Meatless Mondays

On November 3, 2011, I wrote and posted my very first blog entry.It explained why I was making a commitment to observing Meatless Mondays for one year and why I felt the need to blog about it.Well, here we are a year later and I'm happy to report I did it!

For those of you unfamiliar the Meatless Monday movement, it is a global initiative to eliminate meat products from their diet one day each week (or about 15%). There are lots of reasons to consider going meatless one day each week. Some do it for health reason, others to promote a better environment and others still for ethical reason. In my case, I'll readily admit that my reasons were different (and maybe even more trivial) compared to the others. Very simply, I wanted to see if I could do it. Nothing more, nothing less. It sounded interesting and I wanted to challenge myself. If you want to know more about Meatless Mondays and the global movement, click here.

As I stated in my first post, I'm not a vegetarian. I don't particularly want to be a vegetarian (yeah, that bacon thing). I do however, like vegetables, so the idea of eating more of them one day a week didn't seem that daunting. What I didn't immediately consider a year ago was that I was essentially committing my wife, Cynthia, to a year of vegetarian cooking on those Monday nights were ate at home together. I travel in my job some, so there were probably a dozen Mondays that I was away from home. There were something int he range of another ten when we ate out locally on Monday. That still leaves about 30 Mondays that Cynthia willingly and expertly made vegetarian meals at home. Thanks for being such a willing an supportive partner.

So, you may ask what did I get out of this grand experiment?

First and absolutely foremost is the satisfaction of having made a commitment to do something that I didn't have to do and required a change in behavior and sticking to it for a full year. Secondly, it exposed me to a pretty heretofore unexplored variety of foods that, as it turned out, I liked a lot. During the year, we ate meals that included quinoa, farro, tofu, forbidden black rice, adasi and falafel. (If you haven't figured it out, each of these links will take you to the original blog post on the topic).

Another curious outcome of the past year is that I simply ate less meat - not just on Monday, but in general. There was a higher level of conscious thought about what constituted a "meal". When we ate meat, we both seemed to eat less of it. Instead of two steaks, we would cook one and split it (after all the recommended portion of protein for an adult is around 4 oz). The makeup of our dinner plates morphed in a way that the meat was more of a side dish and the vegetables were more of a main course. Don't get me wrong, I'm not suggesting that this is some path (for me) to vegetarianism - it's not. It is however, a redefinition of how a meal is constructed. For those of you that worry that this type of diet is protein deficient, don't. We ate lots of beans, lentils and other protein rich non-meat foods.

So, after a year, I have decided to stop doing Meatless Mondays. Why? It's not that I have lost my faith in their overall goals. I haven't. In fact, I strongly support what they promote. For me, however, the goals have not only been achieved, but have been integrated into my routine - every day. I eat less meat (more than 15% less than I did before) while still enjoying it when I do eat it. I've discovered that there are plenty of vegetables, grains and fruits that can add taste, texture and enjoyment to meals. I feel like I'm eating a more balanced diet - every day. Institutionalizing it to Mondays no longer seems necessary for me.

If you're interested in reading about some of the other Meatless Monday meals I ate during the year, both at home and out, head on over to A Reluctant Foodie and explore. Thanks for reading!

You’ve Got To Pick a Pepper or Two!

A Guest Blog by Anneli

I asked Al to guest post for me over on Delicieux and happily he agreed and it kind of turned into a little ingredients cook off! Wanting to keep it seasonal and from the garden if possible, Al suggested ‘peppers’ as he still had some beauties just turning ripe. We too had peppers a plenty although somewhat smaller and less fabulous! But the ‘Pepper-off’ was born and so here we are!

Immediately my mind was racing with possibilities and I found myself lying in bed at night pondering ingredient combinations. In my usual manner, I came up with lots and narrowed it down, but still couldn’t settle on one outright favourite. So I set about a week of stuffed pepper suppers! I knew I had to try them all to make up my mind.

A little oddly, eating this many peppers did not become dull. Every dish was interesting and enjoyable and reminded me just how damn delicious peppers are! In fact I am not a fan of peppers raw but roasted they are just so sweet, juicy and full of flavour that they become something else entirely. But actually, I discovered that this was something I needed to be careful of. Peppers are so powerful that they can overwhelm less robust ingredients and wash away all your well planned deliciousness.

Peppers are such clever little vessels for stuffing. Upright or laying down they offer up an empty cavity just begging to be loaded up. A whole pepper is very filling when packed to the brim and makes a substantial main course. But cut in half and filled, half a pepper makes a great starter or lunch.

First I shall tell you about a failure as I feel that full disclosure is a good thing in this instance. The reason for this failure of this pepper dish was because of the sum of its parts when in fact, individually everything was fantastic! This is where I learnt the valuable lesson about pepper power. I decided to stuff a pepper with a fresh cream cheese pesto risotto. In my head this was going to be a winner. I blended my pesto, rich with garlic, pine nuts, basil and cream cheese and stirred it into my oozy soft risotto. It tasted frankly incredible. Then I stuffed it into a pepper that I had roasted a little already and popped it back in the oven, I truly expected great things. But when it came to the eating, so much of the wonderful flavour of the risotto just disappeared under the clout of the pepper! In the end, my husband and I were reduced to scooping out the risotto and eating the pepper separately. They were not lovers…..

So, moving swiftly on to the successes. There were two dishes that worked really well but I only have space for one recipe. Suffice as to say, peppers stuffed with garlic lentils and tons of veggies was a delight. But I shall opt instead to tell you about Peppers Stuffed with Spiced Onions and Egg. Does that sound like a strange combo to you? Well, I thought it sounded rather nice and I was proved right!

The foundation for this dish is an Indian inspired spiced onion mixture and a whole egg baked within the pepper. This for me is a nice lunchtime or brunchtime dish. The baked eggs should have lovely soft yolks still so that when eaten, the yolks spill over the onions and pepper coating all in a gooey eggy sauce. I served my peppers sitting on a little mound of turmeric spiced basmati rice.

Peppers Stuffed with Spiced Onions & Egg

Serves 4 for lunch

Ingredients

•

2 large peppers

•

1 tbsp olive oil

•

2 medium onions, sliced

•

4 small tomatoes, skinned & de-seeded & chopped

•

1 tsp Garam Massala spice

•

1 mild chilli, deseeded, finely chopped

•

½ tsp chilli powder (optional)

•

½ tsp cumin powder

•

4 medium eggs

•

Basmati rice cooked with a teaspoon of turmeric to serve

Preparation

•

Pre-heat your oven 180Fan00C/395F. Carefully cut your peppers in half lengthways, cutting through the stem if possible. Gently remove all the seeds and white pith from within to leave a lovely clean cavity to stuff.

•

Brush very lightly with a little olive oil all over. Place in a baking dish and bake for 20 minutes.

•

Meanwhile, heat your remaining olive oil and fry your onions on a medium heat until softened but not coloured. Then add your chopped chilli. Whilst these are frying you can skin and de-seed your tomatoes and then chop them into smallish chunks.

•

Add your tomatoes to the onions and your dry spices. Cook this out for 5-10 minutes until the tomatoes have broken down around the onions made a thickish sauce. Season and taste and adjust your spicing if necessary.

•

Take your peppers out of the oven and spoon a little of the onion mixture into the base of each pepper. Not too much mind – you must leave enough room for the egg.

•

Take an egg and break it very gently, close as you can to the pepper in order to control it so that it does not slide out of the cavity. Repeat with all your peppers and eggs.

•

Pop them back in the oven for 8-12 minutes – keeping a close eye on them – as you want your eggs to be just cooked with a slight wobble still ensuring a runny egg yolk.

•

Season the eggs and serve your peppers sitting on a mound of basmati rice.

Blog by Anneli Faiers from www.delicieux.eu

Biog: I am a Private Chef living South West France. I am a 35 year old, mother of two, living the rural dream. I love to cook all food and am inspired by fresh produce and the cuisine here in France. From rustic traditional dishes to vegetarian to fine dining, I try to cook it all and share my journey with you. Stop by and check it out!

The Comfort of Carrots

A guest blog by Cyn

Seventy nine cents a pound ($.79) is the cost for a pound of fresh organic carrots at my local supermercado.  Granted, you have to buy a 5# bag to earn that cost, but a pound in plastic is still only $.89.  You can't buy a soda or a decent candy bar for $.89, never mind the eventual cost to your health for going there.  But oh, the places you can go with carrots!

They may be my favorite veg.  You can dress them up or dress them down, make them sweet, savory, spicy - or all three at the same time.  Recently I renewed my vows to carrots when my foodie and gardening BFF Judy forwarded a soup recipe from Eating Well to me.  Judy, like me, loves great food, prepared thoughtfully and simply, with a nod to the season and the best ingredients you can afford.  The soup is simple.  And it is fabulous as is, but thinking of the permutations available staggers me - because the carrot is such a team player.  It boosts and amplifies the flavors of whatever you add to it.  Ginger becomes a little spicier, grilled shrimp speak of skewers and campfires on the Outer Banks, apples sing with carrots, and the song is Yankee Doodle.  I've never met a person who hates carrots, have you?

Unlike a lot of vegetables available in our supermarkets, your carrots are probably grown right here in the good ole US of A.  We're tied with Russia for production at 7%, but the real production is in China, they grow 34%.  Of course, they have a couple more mouths to feed.  Carrots are finicky about where and how the grow, and are susceptible to quite a few pests and diseases.  They like a nice loose sandy soil, with a good amount of available nutrition, and a regular shower.  Not too hot, not too cold.  My first attempt at growing carrots turned out some pretty interesting forked and knotted roots.  Turns out I was lazy and didn't make sure all the lumps and bumps were worked out of the soil.  Since then, I've only planted carrots in newly purchased bags of ProMix soil in a raised bed, making sure to work in a little screened compost before planting seeds.

They are several types of carrots available to grow, and many many more varieties.  Check with your local extension agent to find out what grows best where you are.  Here in Virginia, where our soil can be better described as clay, finger or short types are recommended.  There are some darling little chubbiteenas of the carrot world out there, like Thumbelina ----> which are perfectly suited to sitting in the top four inches or so of your soil, saving your back a little aching.  Might I add that carrots have stunning above ground foliage that looks like ferns.  Nothing wrong with adding a little clump to your beds of annuals!  Or how about adding a pot o'carrots to your back deck?

 

Carrots also come in colors.  Cosmic Red and Cosmic Purple are two of the varieties that are available at my market occasionally, but I typically have better luck finding them at my farmer's market.  When buying carrots 'loose', be sure to look for vibrant green healthy foliage.  If the leaves are gone, your carrots have probably been sitting around for awhile.  

Back to the food portion of our show, the soup recipe.  My changes this first time making was to omit the green herbage and add ground coriander instead.  I was too lazy to walk outside and gather ye herbs while ye may.  I also upped the carrots to 2# and used all stock in a lesser amount for a thicker soup.  And of course, my VitaMix was involved in the final process insuring the orange velvet love.  I can see this soup in so many ways, with the addition of apples or sweet potatoes, butternut squash or pumpkin.  Creme fraiche or greek yogurt finish? My fave herbs to use with carrots are tarragon, chervil and coriander, not necessarily all at once.  For a Halloween treat, how about a simultaneous pour of black bean next to the carrot, wouldn't that be gorgeous!  A big fat dollop of spicy cornbread dressing in the center of the bowl would do it for me.  I could go on and on, but here's that wonderful recipe:

Carrot Soup

http://www.eatingwell.com/recipes/carrot_soup.html
From EatingWell:  EatingWell on a Budget (2010), March/April 2011This easy carrot soup is a great way to use up a bag of carrots that were forgotten in your produce drawer.
8 servings, about 1 cup each | Active Time: 40 minutes | Total Time: 50 minutes

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 5 cups chopped carrots
• 2 cups water
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
• 1/2 cup half-and-half (optional)
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Preparation

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Nutrition

Per serving : 77 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 4 mg Cholesterol; 10 g Carbohydrates; 3 g Protein; 3 g Fiber; 484 mg Sodium; 397 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

• Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.

And my proof of production:

I highly recommend using Better than Boullion's No Chicken broth, and if you want to get all vegan about it, use all EVOO and finish with a little coconut milk, unsweetened of course.  Leaving a little carrot in the pot before blitzing adds a nice little bit of texture as well - just smush a bit with your stirring spoon.

Rant on::: One last note, for heaven's sake, don't buy 'baby' carrots in a bag.  Put on your big girl panties and buy a big boy carrot and peel it.  Takes 30 seconds for a remedial peeler, and will be far less processed that your whittled down bred for higher sugar content carrot reject treated with chlorine to kill the bad bugs.  Doritos may be a better choice than a 'baby' carrot in a bag.  :::Rant off.

The Trouble with Tribbles, err, Zucchini

OK, if you're not a geek like me or aren't old enough to remember the classic Trouble with Tribbles episode of the original Star Trek, that title line probably confused you. You see, Tribbles were these cute little furry pets that were brought aboard the Starship Enterprise and began to reproduce at a rate that would make rabbits look lazy. If you've ever grown zucchini, you know that they're kind of like Tribbles. Well, we had the typical bumper crop this season so we're still working hard at finding new ways to feature them in our Meatless Monday meals.

Our most recent use of zucchini was as a pistou, a cold sauce typically made from garlic, basil, olive oil, nuts and cheese.

Ingredients

• 4 tsps extra virgin olive oil, divided
• 2 1/2 cups zucchini sliced 1/4" thick (about 3/4 pound)
• 1/2  cup packed basil leaves
• 2 tbps pine nuts, toasted
• 1/2 cup (2 oz) shaved parmigiano-reggiano cheese, divided
• 4 garlic cloves (2 minced, 2 whole)
• 2 cups chopper Vidalia (or other sweet onion)
• 6 qts water
• 1 3/4 tsps kosher salt, divided
• 8 oz. uncooked penne
• 1/4 cup heavy cream
• 1/2 tsp fresh ground black pepper
• 2 hot peppers, thinly sliced (optional)
• Handful yellow wax or green beans (optional)
• Halved cherry tomatoes for garnish

 Preparation

• Heat 2 teaspoons of oil in a large skillet on medium high. Add zucchini and saute until tender and starting to brown (about 10 mins).
• Remove to a bowl and allow to cool slightly.
• place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, and 2 whole garlic cloves in a food processor or blender and mix until finely chopped (keep mixture in processor).
• Heat remaining oil in a large skillet over medium high heat. Add onion and saute for about 10 minutes until golden. Add remaining cooked zucchini to pan. Add hot pepper and minced garlic, saute for about 1 more minute. Remove from heat. 
• Combine water and 1 tsp kosher salt in a large pot and bring to a boil.
• Add pasta and cook until almost aldente. Add beans and cook for another 1-2 minutes. Fish out pasta and beans
• Add 1/3 cup of the pasta cooking water to the food processor, process until smooth.
• Add the onion and zucchini mixture to the pasta and beans
• Add the basil/zucchini pistou to the pasta. Add heavy cream, salt and pepper. Stir then top with remaining cheese and cherry tomatoes.

This summery pasta dish is perfect for any vegetarian or Meatless Monday meal. The zucchini lends a refreshing element to the classic pistou components.

Days like this are why we garden.....

Some days the garden seems ready to give more than other days. This past Sunday was one of those special days. It wasn't so much the quantity of what we were able to harvest, but the variety that made is seem just a little bit special. We went out to pick things early in the evening when the sun was very low in the sky and the light made everything look just a little more perfect.

I recently posted about the garden changing as the summer passes. I think Sunday night was one of the change points because things from the early part of the growing season were still there but fading a little and being replaced with things that we had planted later and were now thriving.

So, enough waxing poetically -- here's what we were able to pick in just about 10 minutes last Sunday. I like this picture as much as any I've posted in any of my blogs.

Ch-Ch-Ch Changes (In The Garden)

In honor of the recently completed London Olympics I thought this post needed a little nod to a great Brit - hence the Bowie referrence in the title.

One of the wonderful things about a vegetable garden is that it keeps changing as the seasons progress. Here in Northern Virginia we have a pretty long growing season and with the help of a little low level technology, we can make it even longer.

Back when it was still cold we were happily growing things like lettuce, beets, radishes and kale in our simple cold frame. There are few more satisfying things for a gardener than to have to take off winter gloves to harvest some lettuce that you'll wash and eat that day!

As the weather started to warm, our soil amendments made over the winter paid off handsomely in a bumper strawberry crop. Some heavy rains shortened the yield a bit but we really had all we could eat this spring -- and they were delicious. 

Spring and early summer also gave us kale, spinach, swiss chard, garlic (don't forget the scapes), leeks, more lettuces and a pretty wide variety of herbs.I wrote about much of it here.

Then came the tomatoes! And boy did they come -- it's been a really good year.

The zucchini have been prolific and I've written several posts about how we are using them is our Meatless Monday meals.

As we get into the later part of the summer , the garden is changing over once again. We're still getting a good amount of tomatoes and zucchini but several new plants are ready to take center stage. For the 1st time we are growing corn. Admittedly it is a small plot, but it was an experiment to see if we could do it. Well, our tiny little corn "field' seems pretty darn happy.

The stalks are nearly 10 feet high (is that the height of an elephant's eye?) and the ears are forming up nicely. It won't be long before we find out is it tastes as deleicious as it looks.

The hot peppers are ready to pick and the cucumbers seem to be multiplying overnight.

We've picked and eaten our first batch of yellow wax beans (delicious!) and are anxiously awaiting more.

Another first for us is a particularly interesting red variety of okra. They look quite different from the classic green pods I wrote about recently and we'll soon find out if there is any taste difference.

I realize how fortunate we are to have the space to do all of this. I also know that not everyone does.But, don't let that stop you from growing something -- anything. Even if it's just some herbs in a pot in your kitchen window. Or a small patch of tomatoes in that little unused spot in your yard. Once you grow and eat your own produce you'll learn what we did a long time ago -- it is so much better than anyting you can buy at a supermarket.

Happy gardening!

Okra - The Rodney Dangerfield of Veggies

That;s right, okra gets no respect I tell ya. These beautiful green pods, often called Ladyfingers in Indian and other Asian cultures are misunderstood and under appreciated. I'll admit, cooked badly (and it often is), okra be pretty nasty. It can get slimy and funky tasting. Cooked correctly, this member of the mallow family, can be amazingly delicious on its own or a tasty addition in a variety of dishes -- like this one.

We recently ate at a wonderful Indian restaurant about 1/2 hour from our home called Rangoli and, among other "small plates" we had a fried okra dish that we so good we ordered a second helping. We enjoyed it so much we wanted to try to recreate it at home. Here's Cynthia's version.

Ingredients

• 1/2 cup AP flour
• 1/4 tsp smoked paprika
• 1/4 tsp cumin
• 1 scant tsp (sweet) paprika
• several grinds of black pepper
• vegetable oil for frying
• 1 - 2 dozens okra pods, the smaller the better but you'll need a few more
• sea salt, finely ground

Preparation

•  Mix the flour, smoked paprika, cumin, sweet paprika and black pepper through a wire mesh colander to insure complete blending.

•  Cut the okra on the bias into 1/4 inch slices

 

• Place cut okra slices into the colander and cover with dry ingredient mixture

•   Toss to coat well then shake to remove excess coating

• Heat the oil (about 1/2 inch deep) in a shallow pan with plenty of cooking space
• Fry slices about 30 seconds per side until GBD (golden brown and delicious)

• Remove and place on a drain rack and salt liberally immediately

These crispy and spicy treats are addicting and are perfect as a side dish with burgers, as a appetizer or all by themselves with a cold beer. If you've had okra done badly and think you don't like it, I promise you these will change your mind.

Final note: The spice mix here is Cynthia's and probably different from what they used at Rangoli. I'm sure these are a million combinations that would be just as good. Be creative, use things you like, just give okra a chance.